This is delicious!!! But don’t take my word for it- go try it out yourself! It feels like your having dessert on the hCG diet when in reality, you are mostly just eating ice and water.
hCG Diet Phase 2 Lemon Slushie – just 8 Calories
LEMON JUICE (USUALLY 1/2 LEMON-1 LEMON’S WORTH) 1/3 CUP WATER 7-9 ICE CUBES STEVIA TO TASTE (ORGANIC STEVIA IS BEST MOST NATURAL TASTE)
All you do is blend it up all together- the stevia in it is what will create the great thick, frothy texture. If you don’t use stevia the texture would not be nearly as pleasant. I know the recipe is so simple that it might be like, why are you making a recipe for that? But honestly, that’s the very reason I needed to make it! It had never occurred to me that i could make something tasty to eat that was so simple with only 2 ingredients aside from water until I was desperate for something “yummy” on p2 of the Bettabods hCG Diet Protocol.
1 can chopped tomatoes (no salt added) with liquid or 4-6 fresh tomatoes, chopped with liquid
2 tablespoons tomato paste
1 teaspoon dried dill
1 tablespoon finely chopped parsley
4 cups of water
Generous pinch of saffron threads
450gms fish (skin removed) such as salmon or firm, white-fleshed fish like Pacific halibut, tilapia, or Pacific cod cut into 1-inch pieces
1 head of cauliflower or broccoli (or a combination) broken into small florets
2 cups thinly shredded cabbage
Salt to taste
Optional addition: 1 can of coconut milk
Melt coconut oil in a deep, heavy pot over medium heat. Add the onion and sauté a few minutes. Add garlic and sauté just one minute more then add tomatoes and tomato paste, dried dill and fresh parsley. Simmer rapidly, stirring often, until the tomatoes have cooked down a bit, about 15 minutes.
Add water. Bring to a gentle boil then add saffron. Simmer gently with a cover for 30 minutes. Add salt to taste.
Get your steamer going and steam broccoli and/or cauliflower until tender but not mushy.
Add the fish to the broth and simmer without a lid for 3-5 minutes. Stir in coconut milk if using. Ladle over steamed veggies. Garnish with cabbage.
It’s that time of the year again when we want to shed our jackets and indulge in fresh salads. While I enjoy a classic Caesar, or a good romaine, I also like to make salads that are not found on everyday menus.
3 cups shredded Chinese cabbage
3 cups shredded red cabbage
1 cup shredded carrots
1 cup unsalted cashews
1/4 cup chopped chives (try cutting with scissors)
1 cup roughly chopped mint leaves
1 cup torn cilantro leaves
4 small red thai chilies, seeds removed and finely sliced (optional if you don’t like spice)
4 fully cooked chicken breasts, cut into slices
For the coconut lime dressing:
1 cup of coconut milk
2 tbsp of fish sauce
4 tbsp of lime juice
2 tbsp of coconut sugar
Combine cabbage, carrot, cashews, chives, mint, cilantro and chicken in a large bowl and toss gently to combine.
In a measuring cup, combine coconut milk, fish sauce, lime juice and sugar. Stir well to combine. Pour half the dressing over the salad and gently toss. Divide between plates and top with chilies. Add more dressing to taste.
I like to make a lot of dressing and keep some in fridge to dip veggies in or pour over rice, but you can half the dressing recipe if you want to. Beware of the chilies, as they are very spicy. After slicing them, wash your hands very well and don’t touch your eyes or nose. If you prefer a little less spice, sprinkle the finished salad with dried chili flakes instead.
“Very easy and tasty recipe I invented one day with ingredients on hand, for fresh rainbow trout that my family loves. It takes very little time and is much lighter than ocean fish. I use whole fish you can buy already gutted from the supermarket, with heads and tails still on. Make sure you pick trout that are really, really fresh. I find the dish doesn’t even need lemon slices but you can use them if you like. The key is to remember to add the water to the dish as instructed in directions, which keeps fish from drying out. Serve with a side salad or veggies. Light and delicious. Be careful of bones! Make sure to add hot water to the dish; cold water can crack the baking dish.”
6 servings 373 cals
2 teaspoons coconut oil
2 whole rainbow trout, gutted and cleaned, heads and tails still on
1/4 teaspoon dried dill weed
1/4 teaspoon dried thyme
salt and freshly ground black pepper to taste
1/2 large onion, sliced
2 thin slices lemon (optional)
2 tablespoons hot water
Preheat oven to 400 degrees F. Grease a 9×13-inch baking dish with about 1 teaspoon coconut oil.
Place trout in the prepared baking dish and coat with remaining coconut oil. Season the inside and outside of fish with dill, thyme, and salt. Stuff each fish with onion slices; grind pepper over the top. Place 1 lemon slice on each fish.
Bake in the preheated oven for 10 minutes; add water to dish. Continue baking until fish flake easily with a fork, about 10 minutes more.
If you use mixed peppercorns it’s more flavorful, but fine if you only have black ones.
If you can’t stand to look at fish heads, you can remove head beforehand.
You can use up leftovers the next day as a fish salad with mayonnaise and mustard.
As I’m not particularly fond of tuna, but realise it is important to take in during the hCG Diet, I found this recipe which I thoroughly enjoy. I’ve adapted it many different ways using various veg, and it is always tasty and delicious, so do play around with it.
4 250gm Tuna Steaks/Filets
2 Tablespoons coconut oil
2 Tablespoons finely minced/chopped onion
2 sticks of celery, finely sliced
1 small tomato, skinned & roughly chopped
1/2 teaspoon thyme
12 Tablespoons dry white wine (Leave this out for phase 2 and adapt by using Unsweetened orange juice – I find this a good alternative for this specific recipe)
Salt and pepper
Heat 1 tablespoon of the oil and gently fry the onions and celery until soft. Stir in tomatoes and thyme and cook for about 5 minutes to soften tomatoes. Place in base of shallow dish. Heat remaining oil and quickly fry the tuna steaks to brown on each side. Place tuna steaks on top of vegetables, season; then pour over white wine. Cover. Bake at 160°C for 40-50 minutes until fish is tender.
This is a fab and firm favourite of mine for the summer and holiday months which are coming up shortly – we hope you will like it too.
2 cups watermelon cubed
1 x 3 cm ginger piece, peeled and thinly sliced
1 red chilli, sliced
1 t coriander chopped
1 T rice wine vinegar
2 limes, segmented, plus 2 T juice
1 t sesame oil
1 x 400 g lightly smoked salmon fillet, cut into thirds
2 T coconut oil
Himalayan salt and freshly ground black pepper, to taste
black sesame seeds, for sprinkling
Combine the watermelon, ginger, chilli, coriander, rice wine vinegar, limes and sesame oil and set aside to infuse.
Rub the salmon with coconut oil, season the skin and place skin side down in a hot, nonstick pan and cook for 2–3 minutes, or until the skin is golden and releases from the pan easily. Turn and cook for a further minute, or for 2 minutes if you like your fish cooked all the way through.
Serve sprinkled with black sesame seeds and the watermelon salsa.