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.
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.
Serves 4. Zero carbs.
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.
FENNEL, CAPER, AND SMOKED SALMON FRITTATA
Preheat the oven to 200°C. Heat 2 t coconut oil in a 22cm non-stick cast-iron pan over a medium heat.
Beat 4 free-range eggs (4 whites 2 yolks – for 2 people), season and pour into the pan.
Cook for 2 minutes, then add the topping of your choice.
Place into the oven for a further 3–5 minutes, or until set and golden brown. Serves 2.
Scatter 2tspns over fritata and season.
Serve hot topped with 4–6 smoked salmon ribbons and a handful of crisp shaved fennel.
Drizzle with a little coconut oil (optional).
Looking for other ways in which to have your fruits whilst on the Bettabods Protocol. Here is another amazing recipe guys and gals. It is super and can be served up in 10-15 minutes.
- 2 T coconut oil
- ¼ cup stevia liquid or to taste
- 1 orange, juiced and zested
- 3 bay leaves
- 8 oranges
Place 2 T butter, ¼ cup honey, the juice and zest of 1 orange and 3 bay leaves in a saucepan and heat to make a syrup.
Peel 8 oranges and bake in the syrup at 180°C for 10–15 minutes.
WHEN IN PHASE 4
Scatter with pistachios and serve with a nice low fat ice cream!