hCG Diet Baked Pears with Greek Yoghurt

Ingredients

  • Pears
  • 1/2 cup (120ml) stevia liquid
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • optional toppings:  Greek yogurt

Instructions

  1. Preheat oven to 190°C. I don’t line my baking sheet when I make these, but you absolutely can with parchment or a silicone baking mat.
  2. Cut pears in half, then cut a small sliver off the underside so the pears sit flat when placed upright on the baking sheet. See video above for visual. Using a scoop or melon baller (or even a teaspoon), core out the seeds. Arrange pears, facing up, on the baking sheet. Sprinkle evenly with cinnamon– feel free to add more cinnamon if you’d like.
  3. Whisk the stevia liquid and vanilla extract together in a small bowl. Drizzle most of it all over the pears, reserving about 2 Tablespoons for after the pears are finished baking.
  4. Bake pears for about 25 minutes until soft and lightly browned on the edges. Remove from the oven and immediately drizzle with remaining mixture. Serve warm yogurt. Store leftovers in the refrigerator for up to 5 days.

Notes

  1. Make Ahead Instructions: Pears are best baked right before they are served, but you could bake them completely and refrigerate for up to 5 days. Then, warm back up in the oven for 10 minutes and top with remaining maple syrup mixture, granola, and yogurt right before serving.

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 Phase 2 3 4 Curried Cauliflower

I’m always looking for different ways to prepare my veg, and this is one dish I came accross, tried out, and thoroughly love.

Hope you like it too.

Ingredients

1 large head cauliflower, broken into small florets

1 can weighless cream of chicken soup

3/4 cup homemade hCG mayonnaise

1/4 cup skimmed milk

2 teaspoons curry powder

10 melba toast

1/4 cup melted coconut oil

Directions

Preheat oven to 175 degrees C.

Place cauliflower in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Drain, and place in a greased casserole dish.

In a large bowl, mix together soup, mayonnaise, milk, and curry powder. Pour over cauliflower. Crush the melba, and mix with coconut oil. Sprinkle over cauliflower.

Bake in preheated oven for 30 minutes.

If single, portion it out and freeze the rest.

hCG Phase 3 and 4 Dairy-free Coconut Cream with Berries

Miss yogurt in the morning? Try these three delicious dairy-free options with berries and coconut flavor!

Ingredients

  • 100 ml coconut cream
  • 20 g fresh strawberries
  • 1 pinch vanilla extract
With Raspberries

  • 100 ml coconut cream
  • 20 g Fresh raspberries
  • 1 pinch vanilla extract
With Blueberries

  • 100 ml coconut cream
  • 50 g blueberries
  • 1 pinch vanilla extract

Instructions

  1. Mix together with a stick blender.

hCG phase 2 3 4 Lunchtime CHICKEN SALAD

This is one of my favorite salads and one that my friend and I always make when we’re together in England. It’s very nice with avocado for phase 3 and 4 as well.

INGREDIENTS
Per serving:
100gms boneless chicken breast, grilled
Lettuce, chopped, about 2 cups
1/2 small tomato
1/2 ounce Mozarella cheese
1 hard boiled egg, sliced in half
2 tablespoons homemade low fat Ranch dressing
Dash pepper
Pinch fresh parsley, chopped, optional

Grill the chicken; slice thinly. Arrange the lettuce on a large plate. Top with the chicken and remaining ingredients.

Makes 1 serving
Do not freeze

Optional ingredients (not included in carb count):

  • Sliced cucumber
  • Minced chives
  • Slivered green peppers
  • Avocado
  • Sunflower kernels

hCG Phase 2,3,4 Ground Beef With Sliced Bell Peppers

This is a meal I eat from time to time, not very often. It is perfect if you have some spare ground beef laying around.

Ingredients: Coconut Oil, Onions, Ground Beef, Spinach, Spices and a Bell Pepper.

Instructions:

  • 1. Cut an onion in little pieces.
  • 2. Put coconut oil on pan, turn up the heat.
  • 3. Add onion to pan, stir for a minute or two.
  • 4. Add ground beef.
  • 5. Add some spices (I use a spice mix, but salt and pepper work fine).
  • 6. Add spinach.
  • 7. (Optional) If you want to spice things up a bit, add some black pepper and chili powder.
  • 8. Stir fry until ready, serve with a sliced bell pepper.

hCG Phase 2,3 and 4 Crunchy Baked Scallops

This is a fab dish for a lunch with a super side salad – quick and easy to make and a tasty treat too.

INGREDIENTS

  • 4 Tablespoons coconut oil, melted
  • 680 grams bay scallops, rinsed and drained
  • 1/2 cup seasoned crushed melba toast into breadcrumbs
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried parsley
  • 3 cloves garlic, minced
  • 1/4 cup finely grated dried out mozarella cheese

COOKING METHOD

Preheat oven to 204°C.

Pour melted coconut oil into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish.

Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Mozarella cheese. Sprinkle this mixture over the scallops.

Bake in pre-heated oven until scallops are firm, about 20 minutes.

Serves 4.   7 net grams of carbohydrate per serving.

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hCG Sirloin Steak and Tomato Kabobs

Ingredients:

  • 100gms of extra lean sirloin steak
  • 2 tbsp of oregano
  • Pinch of salt
  • 2 fresh cloves of garlic
  • 1 tbsp of vinaigrette dressing
  • 1 large tomato

Preparation Steps

  1. Cut the steak into 1-inch size cubes
  2. Using a garlic press, press the cloves of garlic or you can also finely chop the garlic.
  3. Place the cubed steak and the vinaigrette dressing in a bowl. Cover and let marinate for one hour or for a more intense flavor you can marinate it overnight.
  4. Cube the tomato into pieces
  5. Place the sirloin steak chunks and the tomato on the kabob skewers. Alternative steak with tomato.
  6. You can either grill the kabobs or you can bake them in the oven until fully done.
  7. Serve the kabobs immediately or refrigerate them and use them for future meals.