hCG Phase 2 Naartjie Grilled Chicken

INGREDIENTS
50g
 coconut oil
1¼ tsp ground cumin
2 tsp chopped sage
1 tsp chopped rosemary
4 naartjies
1 whole chicken
Salt and black pepper
6 baby red onions, quartered
2 tbsp honey, warmed
1 cube chicken stock

METHOD
1.
 Preheat oven to 220°C. Combine the coconut oil, cumin, sage, rosemary and zest of 1 naartjie. Rub all over the chicken, then season.
2. Slice one naartjie in half and stuff in the cavity. Slice another into segments (skin on) and place in a deep roasting dish along with the red onions. Place the chicken on top and place in the oven. Roast for 15 minutes before turning the temperature down to 180°C. Continue to roast for a further 15–25 minutes.
3. Meanwhile, combine the honey, juice of the remaining naartjies, chicken stock, salt and pepper in a bowl. Brush over the chicken 10 minutes before removing from the oven.
4. Create a neat slit next to the bone of the chicken’s leg, if the juices run clear, it is done. Remove from the oven and wrap in tinfoil. Leave to rest for 20 min before carving.

hCG Diet Phase 2 Creamy Lime Coleslaw


INGREDIENTS
4 cups coleslaw mix
1.5 cups fat free greek yogurt
3 tbsp lime juice
1/4 tsp lime zest
3 tbsp fresh chopped cilantro
1 scoop powdered stevia or to taste (1/32 tsp per scoop)
1/8 tsp black pepper
1/2 tsp himalayan salt
1/4 cup green onion chopped

INSTRUCTIONS

  1. In a small bowl, mix Greek yogurt, lime juice, lime zest, cilantro, stevia extract, pepper and salt.
  2. Place coleslaw mix in a large bowl and add yogurt mix. Toss to evenly coat coleslaw in the dressing.
  3. Divide into two bowls and garnish with chopped green onion

RECIPE NOTES

Add grated apple to the mix to make a complete protein, veg, fruit meal

Sweet And Crunchy Salad with Cottage Cheese and Mandarins – Bettabods Phase 2 Recipe

INGREDIENTS

  • 1 cup cottage cheese (100g per 3.5 oz) fat-free
  • 1 cup celery diced
  • 1 cup mandarin  diced
  • 1/16 tsp powdered stevia
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon vanilla extract

INSTRUCTIONS:

  1. Mix cottage cheese, stevia, cinnamon, nutmeg and vanilla in a medium bowl
  2. Fold in celery and clementines
  3. Serve chilled.

NOTE:

This salad can be made with any of the allowed fruits on the Bettabods Diet Protocol.

hCG Diet Iced Fruity Green Tea.. Bettabods


Ingredients

1 cup water

5 green tea bags

2 lemons, juiced

5 droppers full of Stevia, plain or flavored

Steps

  1. Boil water.  
  2. Soak tea bags for 3-5 min.  
  3. Pour into 2 quart pitcher and fill with water.  
  4. Add juice of lemons and Stevia.  
  5. Serve cold.  
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hCG Phase 2 3 4 Cumin-roasted cauliflower with prawns

Now, this is one versatile and amazing recipe.  It is bursting with flavour, and best of all you can substitute the prawns with chicken or beef 🙂

I love it, and think you will too.

INGREDIENTS

  • 11/2 large heads cauliflower, broken into small florets
  • 2 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1/2 tsp dried chilli flakes
  • 2 Tbs coconut oil, melted
  •  himalayan salt and black pepper
    FOR THE PRAWNS:
  • 2 Tbs coconut oil
  • 2 garlic cloves, chopped
  • 1 red or green chilli, finely chopped
  • 400g whole prawns, heads removed
    FOR THE DRESSING:
  • 1/2 cup hCG homemade mayonnaise
  • 1/2 cup fat free yoghurt
  •  juice of 1 lime
  • 2 tsp stevia
  • 5g fresh coriander, chopped
  • baby radishes, to garnish

Method

00:45
Preheat the oven to 200ºC. Place the florets on a roasting tray, sprinkle with spices, drizzle with coconut oil and season to taste. Roast until crispy and golden brown, about 30 minutes, then remove from the oven and allow to cool slightly.

For the prawns: heat the coconut oil, garlic and chilli in a pan, toss in the prawns and sauté until pink and cooked through – season well.

For the dressing: Whisk together all the ingredients, then season.

To serve: Place the roasted cauliflower on a platter, top with the prawn mixture and serve warm, drizzled with dressing, and serve with baby radishes on the side.

 

hcg Phase 2 3 4 Tenderised Steak in Paw Paw Marinade

Instructions

  1. Slice the paw paw in half or in quarters if necessary, and remove the seeds and then mash it up using a fork or potato masher.
  2. Mix the remaining ingredients together with the paw paw or papaya in the bowl.
  3. Place the steak into the marinade, ensuring that the mixture soaks into the meat.
  4. Cover and refrigerate for no more than two hours as longer will cause the meat to tenderise too much and start to disintegrate.
  5. Remove from the marinade and braai over hot coals for 8 to 10 minutes, depending on the thickness of the steak
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hCG phase 2 3 4 Beef Scallions and Red Bell Pepper Sauté

I’m a lover of stir fried veg and meat, and this is one I constantly use and refer back to  – I often use other herbs or spices to come up with a different flavour.
Prep Time: 10 Minutes
Style: American
Cook Time: 10 Minutes

INGREDIENTS

  • 250 gms fillet Steak or Ostrich Fillet or any cut of beef or ostrich you like
  • 1/4 cup chopped Scallions or Spring Onions
  • 1/2 cup chopped Sweet Red Peppers
  • 1/4 cup shredded Mozzarella Cheese

DIRECTIONS

  1. Sauté beef that has been cut into strips in oil in a small skillet over medium-high heat for 1- 2 minutes.
  2. Add scallions and red bell pepper. Sauté until beef is browned and peppers are soft. Add salt and pepper to taste. Drain any excess fat.
  3. Place meat mixture on a plate. Immediately sprinkle with cheese and allow to melt.
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hCG phase 2 3 4 Low-Carb Cauliflower Hash Browns

Delicious cauliflower pancakes that you can enjoy by themselves or with homemade mayonnaise or a hearty salad, or serve as a side dish, just like hash browns.

Ingredients

450 g cauliflowers

3 eggs

½ yellow onion, grated

1 teaspoon salt

2 pinches pepper

110 g coconut oil for frying

Instructions

Remove the cauliflower leaves and shred an appropriate amount of cauliflower coarsely. Save the rest of the cauliflower for another time.

Mix the shredded cauliflower with the other ingredients in a bowl and let sit for 5–10 minutes.

Melt a generous amount of coconut oil on medium heat in a big sauce pan. The cooking process will go quicker if you plan to have room for 3–4 pancakes (about 3–4 inches) at a time. Use the oven on low heat to keep the first batches of pancakes warm while you make the others.

Place mounds of the grated cauliflower mix in the frying pan and flatten them carefully until they measure about 3–4 inches in diameter.

Fry for 4–5 minutes on each side, adjust the heat so that they don’t burn. Be patient, if you flip the pancakes too soon they may fall apart.

Serving suggestions: Enjoy them as they are with homemade mayonnaise or spicy butter and leafy greens. Or have as a side dish, a great option to hash browns.

hCG Phase 2 3 4 Pesto Chicken Casserole with Feta Cheese and Olives

A dish we can highly recommend, we have this one on a regular basis as it tastes amazing and is easy and quick to prepare.

An amazing chicken dish that is loved by people of all ages. All the way from Italy, so do enjoy this fab dish!

INGREDIENTS

  • 700 g chicken thighs or chicken breasts
  • 100 g red pesto or green pesto
  • 400 ml fat free cream
  • 120 ml pitted olives
  • 225 g feta cheese, diced
  • 1 garlic clove, finely chopped
  • salt and pepper
  • Coconut oil, for frying

COOKING METHOD

    1. Preheat the oven to 200°C.
    1. Cut the chicken thighs or filLets into pieces. Season with salt and pepper and fry in coconut until golden brown.
    1. Mix pesto and heavy cream in a bowl.
    1. Place the fried chicken pieces in a baking dish together with olives, feta cheese and garlic. Add the pesto mix.
  1. Bake in oven for 20-30 minutes, until the dish has turned a nice color.

Serve with baby spinach or other leafy greens and your favourite low carb dressing.

hCG phase 2 3 4 Pan seared Halibut with Ginger Mango Salsa and Cilantro Sauce

Ginger Mango Salsa

1 mango, peeled and diced

½ small red onion, finely chopped

1 teaspoon fresh grated ginger

2 garlic cloves, minced

½ red bell pepper, finely chopped

Juice from ½ a lime

1/2 a bunch of cilantro, diced

In a medium sized mixing bowl, mix together the above ingredients and set aside.

Cilantro Sauce

½ cup homemade fat free mayo

½ cup cilantro

1 teaspoon cumin

2 teaspoons lime juice

Hot sauce to taste – I use Peri Peri but you can use whatever suits you

In a food processor or blender add all of the above ingredients and blend together until smooth.

The Fish 

1 kg halibut (Or however much you want to make!  One kg serves 10 adults.)

2 tablespoons of coconut oil

Sea salt and black pepper to taste

1. Season both sides of the fish filets with salt and pepper.

2. Heat the coconut oil in a large pan over medium to medium high heat.

3. Once the oil in the pan is nice and hot, place the fish filets in the hot coconut oil in and cook for 3-4 minutes per side

4. Serve the fish topped with the Mango Ginger Salsa and drizzled with the Cilantro Sauce.

As always, Enjoy!!