hCG Indian Spiced Onions

A fantastic side for any meal


“Spicy onions just like the ones served in Indian restaurants as a side dish! Delicious!” 

Ingredients

1 onion, chopped

2 teaspoons sugar free ketchup or used some home cooked liquidised tomatoes

1 teaspoon lemon juice

1 tablespoon stevia powder

1 pinch himalayan salt

1 teaspoon chopped fresh cilantro

1 teaspoon chopped fresh fenugreek leaves

1 teaspoon chili powder

I n a medium bowl, stir onion and ketchup/tomatoe mixture until onion is thinly and evenly coated. Mix in the lemon juice. Season with stevia, cilantro, fenugreek and chili powder, and mix thoroughly. Cover, and chill for 24 hours. This allows the lemon juice to neutralize the onion flavor slightly.

hCG Diet Chinese Mandarin Salad Phase 3

INGREDIENTSFOR THE SALAD

3 cups. Shredded lettuce

2 cups. shredded red cabbage

2 cups. Shredded chicken

1/2 c. jarred mandarin oranges or fresh mandarins,

3 cups. Sliced green onions

FOR THE DRESSING

1/4 c. rice wine vinegar

2 tbsp. honey1 tbsp. sesame oil

1 tbsp. hoisin sauce2 tbsp. soy sauce

1 tsp. minced ginger

1 Clove Minced Garlic

1/2 c. coconut oil

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 Fish Soup in Tomato-Saffron Broth with Broccoli, Cauliflower and Cabbage

  • 2 tablespoons coconut oil
  • 1 white or yellow onion, finely chopped
  • 2-4 garlic cloves, chopped or sliced
  • 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

Instructions:

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.

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!!

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 2,3,4 Savoury Cheese and Chive Waffles

This is one of my most favourite weekend breakfast recipes.  I love waffles, and I just absolutely love this brekkie!

INGREDIENTS

1 cup processed, raw cauliflower (should resemble coarse crumbs)
1 cup processed mozzarella shredded cheese
1/3 cup Parmesan cheese/shredded
2 eggs
1 tsp garlic powder
1 tsp onion powder
1/2 tsp pepper
1 Tbsp chives
fresh parsley, optional
sun-dried tomatoes, optional

COOKING METHOD

Heat waffle maker until ready. Add scant 1/4 cups filled with batter on the griddle. Set the timer for 4-6 minutes, peeking after minute four. If the waffle maker sticks, let cook slightly longer. Remove once cooked. allow to cool on a plate. Refrigerate remaining.

Makes 6 waffles.

hCG phase 3 and4 Osso Buco

This is one awesome recipe – I love it and hope you will too.

INGREDIENTS

1.8kg veal shank, cut across the bone in 2 slices

2 tablespoons coconut oil

1 small onion, chopped

1 small carrots, chopped

3 garlic cloves, chopped

1 teaspoon salt

1 cup diced tomatoes, with their juice

1 cup dry white wine

1 teaspoon dried oregano leaves

2 tablespoons lemon zest or 2 strips lemon peel (2 x 1/2-inch)

1 tablespoon unsalted butter

1 tablespoon grated Parmesan

1/4 cup chopped Italian parsley

DIRECTIONS

In a large, heavy-bottomed pot, heat oil over medium heat. Pat shanks dry, sprinkle with salt and pepper. Brown in oil, two or three at a time. Transfer to a plate.

Add onion, carrot, garlic and salt to the pan and cook 5 minutes, until tender. Add tomatoes, wine and oregano. Return veal to pot.

Bring to a boil, reduce heat to low. Simmer until veal is very tender, about 1 1/2 hours. Transfer veal to a serving platter.

Cook sauce, uncovered 10 minutes more, until slightly thickened; remove lemon peel. Add parsley. Pour sauce over shanks.

NOTE:

I adapted this recipe for Phase 2 when I felt like having Osso Buco, and you can too.  Just leave off the items that you cannot have.