hCG Diet Tuna salad with celery and pickles

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INGREDIENTS

198.45 g Water Packed Tuna drained well
1 tbsp fresh parsley chopped
1/2 tsp salt
1/4 tsp ground black pepper
8 celery stalks

Pickle Relish:
1 tbsp chopped onion
1 large pickle minced
2 tbsp pickle juice
1 scoop powdered stevia
1 tsp minced garlic
1/2 tsp celery seed
1/2 tsp mustard seed
1/2 tsp Turmeric

INSTRUCTIONS

  1. Combine all relish ingredients together in large bowl.
  2. Add tuna, parsley, salt and pepper and stir well.
  3. Place celery stalks on a tray and scoop tuna salad into the center of each stalk, filling it all the way down the stalk(like ants on a log style).
  4. Serve chilled.

Hcg Diet Hcg Phase 2 Southwestern Chicken Chili Recipe

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Image result for hcg-phase-2-southwestern-chicken

Ingredients Needed

  1.  (1.0 cup of chopped) Raw Onions
  2. (6.0 clove) Garlic
  3. (900 gms) Ground Chicken Breast
  4. 3 Jalapeno Peppers
  5.  (3.0 tsp of ground) Oregano
  6.  (1.0 tbsp) Cumin
  7. (3.0 tbsp) Chili Powder
  8. (900 gms low sodium canned chicken broth or homemade chicken broth even better)
  9. (1.0 dash) salt

Instructions

Prepare all the ingredients by mincing the garlic and jalapeno peppers. Chop the onions and tomatoes.

You may use any varieties of tomatoes but I prefer roma tomatoes because they are flavorful for eating and meaty for cooking. Use a stock pot and spay it with cooking spray or Pam to avoid dish from sticking.

Set it over medium high heat. Into the stock pot, add the onions, garlic and jalapeno peppers. When adding the jalapeno peppers try to add a small amount and stir, then taste it.

Add more if necessary. Sauté the ingredients, then add the grounded chicken breast and cook halfway through or until nearly browned.

Mix the diced tomatoes with the chicken broth and stir until all the ingredients are well blended. Cover the pot, re-adjust the heat, and simmer for about 20 minutes.

Remove the cover and season it with salt and pepper to taste and stir. Re-season only if necessary.

Serve it into a bowl and garnish it with a sprinkle of cilantro and a slice of lemon on the side. Serve and enjoy!

Use a stock pot and spay it with cooking spray or Pam so avoid mixture from sticking.

Tips: When cutting jalapeno peppers, use gloves or wash your hands thoroughly after mincing and make sure not to rub your eyes with your hands.

Facts: Spicy foods can help ease pain caused by arthritis and damaged nerves. Eating spicy foods can help burn bonus calories and kill some cancer and leukemic cells because of the main compound “capsaicin “ which is found in chilies.

hcg Diet Gluten Free Babootie

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This Gluten-free Bobotie recipe is:

  • Heart-friendly
  • Diabetic-friendly (use lite chutney)
  • Fibre-rich
  • Wheat-free
  • Gluten-free

HOW TO MAKE GLUTEN-FREE BOBOTIE

Meat mixture:

  • 30 ml (2 tbsp) coconut oil
  • 1 medium or large onion, coarsely chopped
  • 500 g lean beef mince
  • 10 ml (2 tsp) freshly crushed garlic
  • 60 ml (¼ cup) raisins
  • 10 ml (2 tsp) mild curry powder
  • 10 ml (2 tsp) ground cumin (also called jeera)
  • 1 ml (¼ tsp) turmeric (also called borrie)
  • 2,5 ml (½ tsp) himalayan pink salt
  • 45 ml (3 tbsp) mild hold made chutney
  • milled black pepper to taste
  • 15 ml – 20 ml (3 tsp – 4 tsp) finely grated lemon rind

Step 1: Heat oil in a pot. Sauté onion.

Step 2: Add meat and fry.

Step 3: Add, garlic, raisins, curry powder, cumin, turmeric and salt. Sauté for 2 minutes.

Step 4: Stir in chutney. Generously season with black pepper.

Step 5: Spoon into greased ovenproof round dish round: (25 cm – 26 cm in diameter) or rectangular dish (20 cm x 28 cm) with sides about 5 cm high. Roughly smooth the surface. Sprinkle with grated lemon rind.

Savoury custard topping:

  • 190 ml (¾ cup) low-fat milk
  • 3 extra large eggs
  • 1 ml (¼ tsp) salt
  • milled black pepper to taste
  • just a pinch of nutmeg
  • a few dried bay leaves or fresh lemon leaves

Step 1: Beat milk, eggs, salt, black pepper and nutmeg together. Pour over meat mixture.

Step 2: Tuck bay or lemon leaves into meat.

Step 3: Bake (uncovered) in preheated oven at 190ºC for 30 – 35 minutes, or until custard in the centre has just set. Serve hot.

Serves 6.

hCG Diet Star Anise and Ginger Chicken.

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A crock filled with browned chicken thighs and sliced scallions, a spatula in the middle

A wonderfully simple and healthy way to enjoy chicken that will also fill your kitchen with exotic aromas, this spice-braised chicken is a real crowd pleaser. It gets better with time, so it’s worthwhile preparing it in advance or making a big batch to ensure leftovers.

INGREDIENTS

 1 tablespoon coconut oil 

907 g bone-in, skin-on chicken pieces (whatever kind you please) or (680 g) boneless chicken breast 

Sea salt 

24-mm piece ginger, peeled and cut into thin strips 

3 garlic cloves, thinly sliced 

79 ml Chinese rice wine (in a pinch you could use dry sherry or sake) 

118 ml low-sodium canned chicken broth, or water 1 tablespoon runny honey 

1 star anise 

60 ml light or low-sodium soy sauce (trust us you really want to use low-sodium soy sauce here) 

3 to 4 tablespoons fresh clementine or orange juice, if desired 

2 scallions (white and green parts), thinly sliced

METHOD


To make the Star Anise and Ginger Braised Chicken in your slow cooker, see the Slow Cooker Variation below.

To make the Star Anise and Ginger Braised Chicken on your stovetop, heat the oil in a large saucepan. If desired, remove the skin from the chicken. Place the chicken in the pan, skin-side down, being careful not to crowd the pieces. (You may need to work in batches.) Cook until browned, about 4 minutes per side. Transfer to a plate and season lightly with salt.Pour off all but 1 tablespoon of oil from the pan. Add the ginger, garlic, rice wine, stock or water, honey, star anise, and soy sauce to the pan and bring to a boil. Add the clementine juice and the chicken, reduce the heat to medium-low, cover, and simmer very gently for 15 minutes. Then turn the chicken pieces and continue to simmer gently until cooked through, about 5 minutes more, depending on the size of the chicken pieces. Use a slotted spoon to transfer the chicken to a plate.Skim any fat from the surface of the sauce. Take a sip of the sauce and adjust the seasoning, if necessary. Return the liquid to a simmer and reduce slightly, 2 to 3 minutes. (Be mindful that reducing it too much could cause the sauce to seem quite salty.) Remove and discard the star anise. Return the chicken to the pan and turn to coat it in the sauce. Sprinkle with the scallions.

SLOW COOKER VARIATION

  • We invariably rely on skinless chicken for the slow-cooker rendition of this ginger-infused recipe—after all, nobody likes flabby chicken skin, do they? Place the chicken in the slow cooker and combine the remaining ingredients, except for the scallions, in a bowl or a large measuring cup and stir to combine. Pour the mixture over the chicken. Cook on high for 3 to 4 hours or low for 6 to 8 hours. Transfer the chicken to a platter. If a thicker sauce is desired, slowly stir a little cornstarch slurry into the sauce in the stock pot, place it on high and let it simmer until thickened to the desired consistency (to make a cornstarch slurry, we tend to use 1 tablespoon cornstarch stirred into 1/4 cup cold water). Return the chicken to the sauce just until warmed through, then transfer the whole shebang back to the platter and sprinkle with the scallions.

    [Editor’s Note: Bear in mind, no two slow cookers are exactly alike, just as no two cooks are exactly alike. This slow-cooker approach worked really, really well for us, although if you have a different slow-cooker cooking technique you want to try by all means, do so.)

hcg chicken tarragon

by In Main Meals Tagged , , , , ,
Image result for hcg chicken tarragon

Ingredients

  • 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

Notes

Pairs well with wilted spinach

Directions

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.

ENJOY!!!!

Serving Size: 2 servings

Cathy Walders hCG Diet Recipe – Beef Stroganoff.

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Image result for beef stroganoff with shirataki noodles

INGREDIENTS

Two teaspoons coconut oil
500 grams steak strips (LEAN)
1 green pepper
One punnet mushrooms
1 cup sherry
1 can coconut milk low carb low fat
1 cup fat free yogurt
Salt and pepper and paprika

METHOD


Fry onions green pepper and steak add herbs and spices
Add meat and fry for 10 minutes add sherry
Add coconut milk and cook for 10 minutes
Add yogurt
Serve with shiritake noodles

NOTES

This recipe feeds an entire family 🙂

If you don’t know Cathy Walder, she can be contacted on +27 82 674 5575 and she is our Natal Ambassador.

hCG Diet Mediterranean Meatbals

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hCG P2 Mediterranean Meatballs

ingredients

  • 200 g lean Beef Mince

Produce

  • 1 tsp Sage, dried
  • 1 bag Spinach, wilted
  • 1/2 White onion

Canned goods

  • 1/2 can tomato puree

Baking & spices

  • 1 tsp Nutmeg
  • 1 Himalayan Sea salt and pepper

Bread & baked goods

  • 2 Melba toasts

Other

  • 4 cloves Garilc, minced

Method

Mix all ingredients together in a bowl, roll into balls and fry in coconut oil or bake (it is up to you).

hCG Phase 2 Thai Stuffed baked Cabbage Rolls

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INGREDIENTS

1 head green cabbage medium sized
200gms ground beef  lean, fat free
2 tbsp onion minced
2 tbsp tomato paste
1 cup chicken broth or you may use water instead
2 tbsp canned diced tomatoes
1/16 tsp powedered stevia 
*3/4 tsp salt
1 egg white optional – take out of egg portion for the day
1/2 tsp rice vinegar
1 tsp lemongrass freshly minced
1 tsp dried oregano
1 cup mushrooms finely diced

INSTRUCTIONS

  1. Preheat the oven to 175 degrees C.
  2. In a small bowl, stir together tomato paste and chicken broth (or water) until combined. Set aside.
  3. Cook cabbage in boiling water until the outer leaves pull away easily from the head. Pull away 8 large leaves for the rolls. In a small bowl, combine beef, onion, half of the tomato paste mixture, diced tomatoes, stevia, rice vinegar, lemongrass and oregano. Add egg white .
  4. Remove the thick vein from the bottom of each leaf carefully. Place 2-3 Tbsp of the meat mixture on each cabbage leaf. Overlap the ends of the leaf and fold in the sides. Beginning from the cut end, roll up tightly. Repeat rolling with remaining leaves.
  5. Place rolls in a small baking dish, seam side down. Pour remaining tomato paste mixture over the rolls. Cover with aluminum foil and bake for 1 1/2 hours, or until cabbage is tender.

RECIPE NOTES

Batch cooking tip: Easily cook enough for the week by doubling the recipe!

Make sure you wrap your rolls nice and tight so the filling doesn’t fall out when you serve the rolls.

hCG Diet CHICKEN TENDERLOIN SKEWERS WITH MARJORAM & TOMATO

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paleo_chicken_skewers_marjoram_recipe_h

This quick and easy meal will please both the kids and the grown-ups. Chicken is marinated in a tasty mixture of marjoram, tomato paste and garlic, and served with a side of green salad and broccoli. I used chicken tenderloins because the meat is very succulent and soft but chicken breast or pork can also be used.

NGREDIENTS

  • 1 tablepsoon dried marjoram (or freshly chopped)
  • 1 tablespoon tomato paste
  • 1 garlic clove, finely chopped
  • 2/3 teaspoon sea salt
  • 2/3 tsp ground black pepper
  • 2 tablespoons virgin olive oil
  • 8 chicken tenderloins + bamboo skewers
  • ghee for cooking (coconut oil or duck fat can be used instead)
  • 4 cups rocket or other green leaf salad + lemon and olive oil
  • 2 cups broccoli florets
  • 1 teaspoon butter or olive oil

INSTRUCTIONS

  1. Combine dried marjoram with chopped garlic, tomato paste, olive oil, salt and pepper and rub over chicken tenderloins skewered on bamboo sticks. The sticks are optional, you can simply marinate chicken strips. Set aside for a few minutes. At the same time, set a saucepan of water to boil.
  2. Heat a littlecoconut oil in a large frying or grill pan. Cook chicken skewers or strips for 4 minutes on each side. In the meantime, cook the broccoli in boiling water for 2-3 minutes and mix rocket salad leaves with lemon juice and coconut oil. Toss cooked broccoli with some coconut oil and a little sea salt.

hCG Lemon Chicken with Chervil

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Image result for Lemon Chicken with Chervil

Ingredients

  • 1 Handful fresh chervil 
  • Stevia to taste
  • 2 Garlic Cloves
  • 1 Handful freshly chopped flat
  • 30 g Coconut Oil
  • 150 ml Plain Yoghurt
  • Zest and juice of 3 Lemons
  • Freshly ground himalayan Salt
  • 2 baby chickens
  • 600 ml Low sodium chicken stock

Method

Wash and dry the chicken. Zest the lemons and squeeze the juice. Lift the skin off the breast and gently work your fingers between the flesh and the skin to seperate them.

Crush the garlic. Pick some of the thyme leaves off the stems. Mix together the butter, garlic and thyme leaves, half the lemon zest and some seasoning. Spread the seasoned coconut oil on the chickens and over the flesh of the breasts.

Season the birds inside and out. Strew the rest of the thyme over the base of an oven proof dish and sit the birds on top, breast sides down. Pour over half the stock and a squeeze of lemon. Roast in the preheated oven until the juices run clear (aprrox 50 minutes dependant on the size of the birds).

Turn the birds after 1/2 hour and baste with the pan juices leaving the skin on the breast to crisp. Remove the chickens from the cooking dish and keep warm whilst you make the sauce.

Cook together the rest of the stock and the lemon zest and juice with a little stevia. Use to de-glaze the cooking dish scraping up all the crusty cooking juices and simmer them together to amalgamate the flavours.

Strain into a clean pan. Add the yoghurt and cook down fairly hard to reduce and caramelise the yoghurt. Season carefully and add a little more stevia if necessary (it depends how tart the lemons are) Finish the sauce with a good handful of freshly chopped parsley. Remove the breasts and legs off the carcasses and serve with a coating of the sauce.