INGREDIENTS 198.45 g chicken breast (100g per) boneless, skinless 2 Tbsp lemon juice 1/4 tsp onion powder 1/4 tsp salt 1/4 tsp dried parsley 1/8 tsp black pepper 4 Tbsp Poppy seeds added to your favourite hCG lemon based salad dressing 150 cl baby spinach 187 1/2 ml Clementine segments, chopped fine
Dip the chicken breasts in lemon juice and let sit in the juice for 2-3 minutes. Sprinkle the chicken breasts with onion powder, salt, parsley and pepper. Grill the seasoned chicken for 5-6 minutes on each side or until fully cooked. Dice into bite-sized pieces. I like mine small for this one. In a large bowl, toss spinach, clementines and dressing together. Divide the salad between two bowls and top with grilled chicken pieces.
Marinate the chicken in 2 tablespoons of the lemon poppy seed dressing overnight rather than seasoning it with the lemon juice and herbs.
Apple slices are a good substitute for clementine segments
One of my most favorite dishes, and I even use it at times as a soup too.
2 x 270 g | 9.5 oz tins coconut cream 1 kaffir lime leaf 1 lemon grass stalk white part only 1 portion of thai red curry paste 500 g chicken thigh cubed small (you can use breast if you like) 20 g fish sauce or alternatively 10 g soy for vegetarian (Low Sodium please) 5 g stevia powder 200 g red bell peppers or green peppers ½-1 tsp himalayan salt depending on preference A handful of torn up Thai green basil to serve
Metric – Imperial Instructions
Add 1 tin of coconut cream, lemon grass, kaffir lime leaves and 1 portion of curry paste to mixer bowl. Cook for 10 min do not bring to boil Add chicken, fish sauce, remaining tin of coconut cream and coconut sugar. Cook for 10 on low heat so just simmers Taste and add salt to desired amount, break up chicken gently with a spoon, add the peppers and cook for a further 7 min on low heat Pour curry into server, stir through torn up thai green basil and let it sit for 5 mins covered until serving. I also used a dash of Lemon Grass and it was just delish! Serve with Miracle Noodles. Notes
Substitute fish sauce for soy sauce and add 500 g preferred vegetables at appropriate time. .To boost the protein content for a vegetarian variation, pour curry over halved hard boiled eggs before serving.
200 grams chicken breasts, skin and fat removed 2 slices onion (I used red, but any will do) 1/4 c chicken broth 3 tbsp white vinegar 1 tbsp dried tarragon fresh would be good too!) salt and pepper to taste
Pairs well with wilted spinach
In square baking pan, break onion into rings and layer bottom of pan.then add broth and vinegar to pan.
Place chicken on onion slices.
Sprinkle with tarragon, salt and pepper.
Bake at 160 for about 30 minutes.
Turn and re-spice chicken halfway through.
Serving Size: 2 servings
¼ c. Fat Free Mayonnaise (Preferably use your own homemade hCG Mayo)
¼ c. Fat Free sour cream 1 T. Dijon mustard 2 green onions, finely chopped 2 t. ground horseradish
Place all ingredients in a small bowl and mix until well blended.
Refrigerate. Serve over steak, or meat of your choice; also makes a good dip for vegetables.
Makes approx. ¾ cup; serving size is 1 tablespoon
Calories: 13 per serving Fat: 0 g.
This Dragon Fruit Smoothie is
jam-packed with antioxidants, and is incredibly easy to make. I love how vibrant the color is, especially since it makes my kids want to drink it, too!
Add raspberries, dragon fruit, blackberries, yogurt, chia seeds, lime, and ginger to blender container. Add milk, cover, and blend on high until smooth. Pause to scrape the sides of the container with a spatula as needed. Pour smoothie into a glass and top with additional chia seeds and berries if desired.