hCG Phase 2,3,4 Baked Fresh Rainbow Trout

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“Very easy and tasty recipe I invented one day with ingredients on hand, for fresh rainbow trout that my family loves. It takes very little time and is much lighter than ocean fish. I use whole fish you can buy already gutted from the supermarket, with heads and tails still on. Make sure you pick trout that are really, really fresh. I find the dish doesn’t even need lemon slices but you can use them if you like. The key is to remember to add the water to the dish as instructed in directions, which keeps fish from drying out. Serve with a side salad or veggies. Light and delicious. Be careful of bones! Make sure to add hot water to the dish; cold water can crack the baking dish.”

Ingredients

6 servings  373 cals

2 teaspoons coconut oil

2 whole rainbow trout, gutted and cleaned, heads and tails still on

1/4 teaspoon dried dill weed

1/4 teaspoon dried thyme

salt and freshly ground black pepper to taste

1/2 large onion, sliced

2 thin slices lemon (optional)

2 tablespoons hot water

Directions

Preheat oven to 400 degrees F. Grease a 9×13-inch baking dish with about 1 teaspoon coconut oil.

Place trout in the prepared baking dish and coat with remaining coconut oil. Season the inside and outside of fish with dill, thyme, and salt. Stuff each fish with onion slices; grind pepper over the top. Place 1 lemon slice on each fish.

Bake in the preheated oven for 10 minutes; add water to dish. Continue baking until fish flake easily with a fork, about 10 minutes more.

Cook’s Note:

If you use mixed peppercorns it’s more flavorful, but fine if you only have black ones.

If you can’t stand to look at fish heads, you can remove head beforehand.

You can use up leftovers the next day as a fish salad with mayonnaise and mustard.

hCG Phase 2,3,4 Fish Curry

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I am  not a fan of fish curry or such like dishes, but this is one dish I do love.  It is bursting with flavor and we are very sure you will enjoy it too.

Ingredients

45ml coconut Oil

1 Large Onion, finely chopped

4 Jam Tomatoes (Skins off and Stick blended)

3 Habanero Chillis

2 Tablespoons Brown Seedless Tamarind (Soaked with approx. half a cup of water. Black tamarind can also be used)

I Tbs freshly ground Ginger and Garlic

1 to 2 Pinches of Black Mustard Seeds

1 Pinch Methi Seeds

1.5 Tablespoon rough Sea Salt

1.5 Tablespoons Kashmiri Chilli Powder

1.5 teaspoon Rajah mild curry powder

1.5 teaspoon Rajah all in one curry powder

1 teaspoon Garam Masala

1.25kg Fish Slabs (tail end)

1 Sprig Curry Leaves

1 Tablespoon low sugar Tomato Paste (optional)

Dhania to garnish

Instructions

  1. Braise onions on medium heat.
  2. Add ginger garlic mix, mustard and methi seeds.
  3. Add chillis.
  4. Add masalas and mix
  5. Stir in tomatoes and toss for a few seconds.
  6. Add curry leaves.
  7. Add tamarind water and cook for approx. 10 minutes (until tomatoes are almost melted) on medium to low heat.
  8. Add salt and add fish.
  9. Cook for a further 10 to 12 minutes, turning the fish over once or twice until the fish is fully cooked.

hCG Phase 2,3,4 Simple Seafood Stir Fry

by In Main Meals Tagged , , , 5 Comments

Super easy and super quick. This is delicious, if you like seafood. I often get really tired of meat when I’m low carbing, so I make this to keep me going. I find I could eat this every day.

INGREDIENTS

SERVINGS 3-4UNITS

226 grams squid rings

113 grams scallops

113 grams shrimp (peeled and devained)

1 teaspoon chili pepper flakes

1⁄4 teaspoon cayenne pepper

1 teaspoon italian seasoning

1 garlic clove, minced

1⁄2 lime, juice of

salt and pepper

3 tablespoons coconut oil

DIRECTIONS

  1. In a medium bowl mix all ingredients except the oil and let sit for 5-10 minutes.
  2. In a wok or large pan heat the oil over medium high heat.
  3. Add the seafood mixture and stir fry until done, about 5 minutes.
  4. Enjoy with seasoned salad

hCG Phase 2,3,4 Vanilla Stir-Fry of Summer Vegetables

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Image result for vegetable stir fry

If you are anything like me, you love your stir fry veg and dishes.  This is such an easy and super tasting recipe I thought I would pass it on.

Ingredients

1/4 cup coconut oil

1 medium-size onion, sliced

1 Bay Leaf

1/2 teaspoon Cardamom

1/4 teaspoon Ginger

1/2 teaspoon sugar free Pure Vanilla Extract

1/4 teaspoon ground Black Pepper

2 small zucchini, sliced

2 small yellow squash, sliced (leave off for phase 2 and substitute with allowed veg i.e. pattipans)

4 plum tomatoes, quartered

1 can (2.25 ounces) sliced ripe olives, drained (leave off for phase 2 and substitute with capers as an alternative)

2 Tablespoons grated mozarella cheese to serve

Cooking Method

Heat oil in large skillet or wok. Add onion, bay leaf, cardamom, ginger, vanilla, and pepper. Stir well. Add vegetables and olives. Cook, stirring, 5 minutes. Remove and discard bay leaf. Spoon into serving dish and sprinkle with cheese.

Serves 6 – 4.5 grams net gram of carbohydrate per serving.

PS you can add your chicken as I did if you like or any other meat of your choice.

hCG Phase 2, 3 & 4 Braised Tuna

by In Main Meals Tagged , , 13 Comments

As I’m not particularly fond of tuna, but realise it is important to take in during the hCG Diet, I found this recipe which I thoroughly enjoy.  I’ve adapted it many different ways using various veg, and it is always tasty and delicious, so do play around with it.

Ingredients:

4   250gm Tuna Steaks/Filets

2 Tablespoons coconut oil

2 Tablespoons finely minced/chopped onion

2 sticks of celery, finely sliced

1 small tomato, skinned & roughly chopped

1/2 teaspoon thyme

12 Tablespoons dry white wine (Leave this out for phase 2 and adapt by using Unsweetened orange juice – I find this a good alternative for this specific recipe)

Salt and pepper

Cooking Method

Heat 1 tablespoon of the oil and gently fry the onions and celery until soft. Stir in tomatoes and thyme and cook for about 5 minutes to soften tomatoes. Place in base of shallow dish. Heat remaining oil and quickly fry the tuna steaks to brown on each side. Place tuna steaks on top of vegetables, season; then pour over white wine. Cover. Bake at 160°C for 40-50 minutes until fish is tender.

Serves 4.   Zero carbs.

hCG Phase 2,3,4 stuffed Green Peppers

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Ingredients:

1 Tablespoon coconut oil

4 Green bell peppers

650 gms ground sirloin

1 small white onion, diced fine

Oregano, Seasoned Pepper and Fennel Seed [optional] to taste

6 Roma tomatoes

2 teaspoons of crushed garlic or 1/2 teaspoon garlic powder

1/2 cup grated parmesan or romano cheese

1/2 cup shredded mozzarella cheese (optional)

Spray casserole dish with Low fat spray and cook. Cook ground sirloin and sausage at low to medium heat, stirring often. Once meat is cooked through, drain thoroughly. Add all coconut oil, onions, garlic, oregano, seasoned pepper, fennel seed and 3/4 of tomatoes. Simmer over low heat approximately 20 minutes.

Preheat oven to 180°C.

Cut off tops of all peppers, remove inner seeds and membranes and wash thoroughly. Fill all peppers with meat mixture, alternating with a layer of parmesan cheeses. Place peppers into a casserole dish, side by side, adding the remaining tomatoes to the dish (around and under the peppers so they cook up and into the peppers.) [Alternatively, you can cut peppers in half vertically and stuff each half, making serving easier and speeding bake-time.]

Add any remaining mixture around the peppers and sprinkle all remaining parmesan cheeses on top. Add shredded mozzarella cheese if desired for a hint of extra flavor.

hCG Phase 2,3,4 Persian Chicken Breasts

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Image result for persian chicken breast

This is a simple yet tasty chicken recipe which we are sure you will use over and over again!

Ingredients:

1 medium lemon, juiced

2 teaspoons coconut oil

1 teaspoon Stevia granules

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon tumeric

4 boneless, skinless chicken breast halves

Cooking Method:

Combine lemon juice with next 6 ingredients. Place in a large heavy-duty resealable storage bag. Gently knead bag to mix thoroughly. Add chicken; seal bag, and shake to coat thoroughly. Refrigerate 4 hours or overnight.

Remove chicken from marinade and gently shake to remove excess. Grill chicken 5 to 7 minutes per side until chicken is no longer pink in center, brushing occasionally with marinade. Discard remaining marinade. Serve chicken with grilled vegetables if desired.

Serves 4. Trace of carbs.

hCG Phase 2, 3 and 4 Herbed Skillet Quiche

by In Main Meals Tagged , , , , 5 Comments

A quick healthy Quiche for any mealtime you fancy 🙂  You can also adapt this recipe using other veggies from our preferred list.

Ingredients:

1 Tablespoon coconut oil

1/2 cup thinly sliced green onions

6 large eggs

3/4 cup full-fat cottage cheese ***

3/4 cup heavy cream ***

1/4 cup water

1 cup grated cheddar cheese ***

1/2 teaspoon basil

1/4 teaspoon white pepper

1/4 teaspoon paprika

***(remember to calculate this into your dairy portion for the week folks and if on Phase 2 only 1 portion per week allowed please)

Melt oil a heavy non-stick surface skillet. Add green onion; cook 5 minutes over low heat, stirring occasionally. Combine eggs, cottage cheese, cream and water in mixing bowl; beat at medium speed until smooth. Stir in cheddar cheese, basil and pepper; pour mixture into skillet.

Cook, covered tightly, over medium heat 15-17 minutes or until knife inserted in center comes out clean. Sprinkle paprika over top of quiche and garnish with strips of green onion tops, if desired.

Serve from skillet or slide onto serving platter.

Serves 8 – 1.5 grams net gram of carbohydrate per serving.

hCG all phases Grilled Ostrich Chopped Steak

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Though ostrich is quite pricey, it’s pretty much 100% lean, so there’s no waste or shrinkage during cooking really.

Just take a close look at the nutritional stats on below Ostrich meat!!! Impressive, non? So get eating that ostrich folks and enjoy it too boot!

INGREDIENTS

450 gms ground ostrich meat
2 T. coconut oil
1 clove garlic, minced
3/4 tsp. finely chopped fresh rosemary
Dash each with ground thyme, onion powder and black pepper
1 tsp. balsamic vinegar

PREPARATION

Slice up the ostrich meat into a glass bowl. Add all ingredients and work it together with a fork or with your hand until all is well blended. Cover and refrigerate to allow the flavors to mingle for 1-2 hours before you plan to cook. 

 Place “steaks” under grill. When one side is grilled to your liking,  flip them over and finish cooking. I warn you if you cook them well done, they are definitely going to be dryer and you’ll end up being disappointed.

Medium they were NOT dry at all. We served ours with grilled tomato but these would also be good with seasoned grilled onion slices, yellow or zucchini squash or eggplant slices as well!

 

 

hCG Phase 2 Chicken & Asparagus Lemon Stir Fry

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I’m excited to see signs of Spring all around. One of those signs is asparagus. Asparagus is one of my favorite Spring vegetables, and this quick stir-fry made with chicken, lemon, garlic and ginger is a great way to make it a weeknight meal.

INGREDIENTS

650 gms skinless chicken breast, cut into 1-inch cubes

Himalayan salt, to taste

1/2 cup reduced-sodium chicken broth

2 tablespoons reduced-sodium shoyu or soy sauce

2 teaspoons arrowroot

2 tablespoons water

1 tbsp coconut oil

1 bunch asparagus, ends trimmed, cut into 2-inch pieces

6 cloves garlic, chopped

1 tbsp fresh ginger

3 tablespoons fresh lemon juice

fresh black pepper, to taste

COOKING METHOD

Lightly season the chicken with salt. In a small bowl, combine chicken broth and soy sauce. In a second small bowl combine the arrowroot and water and mix well to combine.

Heat a large non-stick wok over medium-high heat, when hot add 1 teaspoon of the oil, then add the asparagus and cook until tender-crisp, about 3 to 4 minutes.  Add the garlic and ginger and cook until golden, about 1 minute. Set aside.

Increase the heat to high, then add 1 teaspoon of oil and half of the chicken and cook until browned and cooked through, about 4 minutes on each side. Remove and set aside and repeat with the remaining oil and chicken. Set aside.

Add the soy sauce mixture; bring to a boil and cook about 1-1/2 minutes. Add lemon juice and arrowroot mixture and stir well, when it simmers return the chicken and asparagus to the wok and mix well, remove from heat and serve.