Lemon and aubergine risotto
Smoky aubergine and the strong freshness of lemon and basil are used here to offset the stodgy tendency of some risottos Read More
hCG Phase 2 Baked cauliflower wraps with chicken, spinach and mozarella
A super alternative to the norm, it is simply delicious and far from the norm, healthy as well as being nice and filling too
INGREDIENTS
For the filling:
300g organic spinach leaves, washed and trimmed
200g mozarella cheese, grated
125g cooked chicken, shredded
1 garlic clove, crushed
Sea salt and freshly ground black pepper, to taste
4 Woolworths CarbClever cauliflower wraps
coconut oil for greasing
½ cup low fat plain yoghurt
COOKING INSTRUCTIONS
Preheat the oven to 200°C. To make the filling, roughly chop the spinach and steam until tender. When cool enough to handle, squeeze out all the moisture. Chop finely, then mix with the mozarella, chicken and garlic. Season to taste.
Place a little filling on one side of each wrap, then fold over the other side. Place on a greased baking tray or dish, pour over the yoghurt. Bake for 15 minutes, or until golden.
hCG Phase 2 Fennel, caper and smoked salmon Fritatta
FENNEL, CAPER, AND SMOKED SALMON FRITTATA
BASIC 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).
hCG Phase 2 Crispy Orange Beef
Crispy Orange Beef:
“A delicious crispy and sweet, yet mildly spiced beef stir-fry recipe served with cauliflower rice and broccoli.” Read More
hCG Phase 2 Chinese-poached chicken in aromatics
This simply delightful dish is abundant with flavour and is a must for any chinese food lover:
Chinese Poached Chicken in Aromatics
INGREDIENTS
- 1 cup soya sauce
- 2 cups chicken stock
- 2 star anise
- 2 cinnamon sticks
- 1 x 10 cm piece ginger, thinly sliced lengthways
- 4 cloves garlic
- 4 pieces orange peel
- 1 free-range whole chicken
- 50 g Tenderstem broccoli
- 100 g baby pak choi, halved lengthways
- 3 spring onions, thinly sliced
- 2 t sesame oil
- Cooked cauliflower rice, for serving
COOKING INSTRUCTIONS
Place the soya sauce, stock, star anise, cinnamon, ginger, garlic and orange peel into a large saucepan. Add the chicken, breast side down, and bring to the boil.
Reduce to a simmer and cook for 15 minutes. Turn off the heat and leave the chicken in the pan for 3 hours, covered with a lid.
Blanch the broccoli and pak choi for a few seconds, then refresh in ice cold water. Fry the spring onions in the sesame oil until crispy. Drain on kitchen paper.
Serve the chicken with the cauliflower rice, broccoli, pak choi and spring onions.
This might just be the most succulent, tender chicken you’ll ever taste. The bird is cooked whole and slowly absorbs the flavours of orange peel, ginger, star anise and cinnamon.
hCG Phase 2 Easy to wok veggies with seared Asian prawn skewers
Easy to wok veggies with seared Asian prawn skewers
If you’re a lover of Asian or Thai foods that have a bit of a zing and zest, then this is one great recipe that has just what you’re looking for.
It is certainly one of my firm favourites, so enjoy. <!–more–>
INGREDIENTS
- 3 T coconut oil
- 500 g prawns, thawed
- ½ cup teriyaki sauce
- 500 g Wok Crisp and Crunchy stir-fry
- Cauliflower rice, cooked, for serving
- Sea salt and freshly ground black pepper, to taste
- Sesame seeds, to garnish
COOKING INSTRUCTIONS
Heat 1 T coconut oil in a pan over a high heat and pan-fry the prawns for 3 minutes on each side.
Pour in half the teriyaki sauce to coat the prawns and cook for 1 minute until sticky. Remove from the heat, place in a bowl and set aside.
Increase the heat and add the remaining oil to the pan. Stir-fry the vegetables until the spinach starts to wilt. Add the remaining teriyaki sauce and toss to coat.
Thread the prawns onto skewers and serve with the cauliflower rice and vegetables.
Sprinkle with sesame seeds and season to taste. Spoon over any remaining sauce.
hCG Phase 2 Tomato soup with cheesy melt
This is a great winter warmer if you not up for cooking and entire meal and just fancy something small for either lunch or supper. You can even serve it as a starter if you are having folks around for a meal. It is tasty, healthy and smacks of taste Read More
hCG Phase 2 Slow Roasted Tomatoes
This is a delicious side dish to compliment any meal whether it is a braai, a dinner or lunch time meal. Rather than the boring old uncooked tomatoe, why not give this dish a try.
Slow Roasted Tomatoes
INGREDIENTS
- 1 kg ripe, firm bright red tomatoes
- a handful basil leaves
- 6 T coconut oil
- sea salt and freshly ground black pepper, to taste
COOKING INSTRUCTIONS
Preheat the oven to 120°C. Halve the tomatoes and place cut side up on a baking tray lined with baking paper.
Tuck in the basil, moisten with coconut oil.
Roast for 2 hours.
Cook’s note:
Serve in a warm salad with the roast peppers, and warm chicken or beef strips.
hCG Phase 2 Tumbled tomato and-peach salad
This is a a fantastic salad with great taste and one for the whole family to enjoy!
- 350 g exotic tomatoes, halved
- 2 ripe Israeli tomatoes, thickly sliced
- 1 fennel bulb, thinly sliced, fronds reserved
- 350 g mini cucumbers, sliced lengthways
- 4 white-flesh nectarines, cut into wedges
- 4 dessert peaches, halved and stoned
- 3 buffalo mozzarella balls, torn
- 1 red chilli, chopped
- 60 g baby herb leaves
- Microgreens, to garnish
- Pink peppercorns, to garnish
- 1⁄2 cup verjuice
- Salt, to taste
Place the tomatoes, fennel, cucumber, nectarines and peaches on a platter. Top with the mozzarella.
Scatter over the remaining salad ingredients.
Splash over the verjuice and season to taste
All ingredients available at Woolies 🙂
hCG Phase 2 Asparagus soup
This is a fab low carb recipe and is full of taste and zing!
INGREDIENTS
- 1 plain yoghurt
- 2 cups good-quality chicken stock
- 2 x 170 g asparagus spears punnets, trimmed
- 2 garlic cloves, finely chopped
- Ground nutmeg, to taste
- Salt, to taste
- 1 x 100 g asparagus tips punnet, blanched
- 4 T coconut oil
- 1 lime, zested
- Arrowroot for thickening if needed
Place the yoghurt and chicken stock in a saucepan over a medium heat. Roughly chop the asparagus spears, then add to the saucepan with the garlic and cook for 10–15 minutes, or until tender.
Transfer to a blender and blend until smooth.
Return the mixture to the saucepan and place over a low heat, then season with nutmeg and salt.
Once warm, pour into serving bowls, and scatter over the asparagus tips. Drizzle with coconut oil and garnish with lime zest.