hCG Phase 2,3,4 Baked Fresh Rainbow Trout

by In Main Meals Tagged , , , , , , 10 Comments

“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 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

by In Main Meals Tagged , , , , , 5 Comments

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 Low Carb Chia Seed Pudding

by In Deserts Tagged , , , , , , Leave a comment

I love this recipe, and I love this pud!  I would say that if you want to treat yourself on phase 2 then do this once in a while, and not on a regular basis, but for the rest of the phases i.e. 3 and 4 it is excellent.

Ingredients:

·      1 can organic full fat coconut milk

·      1 tsp vanilla extract

·      ¼ tsp salt

·      ¼ cup chia seeds

·      1 tsp stevia

·      optional toppings – unsweetened coconut, nuts, strawberries, sugar-free jam

PREPARATION:

-Mix coconut milk, vanilla, salt and chia seeds.  Stir to combine until lumps are removed.

-Portion into four small containers and refrigerate overnight to allow seeds to plump.  When you are ready to serve, add your choice of toppings.  Serve and enjoy!

Nutritional Information:  332 calories, 27.2 grams fat, 14 grams carbohydrate, 10 grams fiber, 4 grams net carbohydrate, 4.5 grams protein.

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 1,2,3,4 Roasted Garlic

by In Side & Sauces Tagged , , , , 12 Comments

“I love garlic! It’s so easy to roast, and there are so many different ways to do it.

Ingredients

1 medium head garlic (or however many you may need)

2 tablespoons coconut oil

Directions

Method 1: Preheat oven125 degrees C. Slice 1/4 inch off top of garlic bulb. Place in a small baking dish and drizzle with coconut oil. Bake in preheated oven for 20 minutes, until outside is lightly browned and garlic cloves are soft. When cool enough to touch, squeeze each clove to extract softened garlic.

I often mix my garlic with olives as well as baby onions and baby tomatoes.  It makes for an awesome side dish for a braai, roast or for that matter any other meal.

hCG 15 MINUTE HOMEMADE HOT SAUCE

by In Side & Sauces Tagged , , , 6 Comments

Ingredients

  • 20 Peppers (Fresno, Cayenne, Jalapeno) of your choice
  • 1 1/2 cups vinegar (I used white)
  • 1/2 tsp salt
  • 3 tsp minced fresh garlic
  • gloves
  • medium sauce pan

The gloves are for your own protection, especially if you’re working with a crazy hot pepper. The oils from the pepper can rub off onto your hands without you even knowing it, or without any adverse reactions. That is, until you go to wipe your eye or scratch your nose or whatever. The oils can easily transfer and cause all sorts of irritation in places you don’t want to be irritated!

Special note to contact lens wearers – wear your glasses for this one!

Method

Wash the peppers.

If you’re concerned about organic, remember that hot peppers are in the Dirty Dozen and you’ll want to buy organic.

Whether you buy organic or not, be sure to wash using an all-natural produce wash(because even organic foods can contain pesticides!)

hCG Phase 2,3,4 Beef Lettuce Cups

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Image result for beef lettuce cupsIngredients:

350gms rump steak

2 tablespoons light (low sodium) soy sauce

1 pc fresh ginger, peeled & grated

1 clove garlic, crushed

2 pinches of five-spice powder

1 teaspoon chili sauce

1 tablespoon coconut oil

6 green onions, sliced diagonally

1 small red pepper, seeded & diced

8 crisp lettuce cups, to serve

Sprigs of parsley, to garnish

Cut steak into thin slivers and put in a bowl. Add soy sauce, ginger, garlic, five-spice powder and chili sauce. Mix well, then cover and marinate in refrigerator for 1 hour, stirring occasionally. Heat coconut oil in a large frying pan or wok. Add onion and red pepper and stir-fry for 1 minute.

Add beef mixture to pan and stir-fry for 2-3 minutes, stirring all the time. Turn mixture into a warm serving dish. Serve at once with chilled lettuce cups, garnished with sprig of parsley.

To serve, simply spoon beef mixture into lettuce cups and eat with the fingers. Serve with plenty of napkins or finger bowls — it can be a little messy.

Note: If your stage of diet can handle an extra 2-3 carbs per serving, take the following extra step to make mixture richer and thicker: Blend 1 tsp. cornstarch smoothly with 1 teaspoon water and add to pan!

Alternatively you can also use arrowroot which will not add to your carbs. Cook an extra minute stirring constantly to thicken.

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 2,3,4 stuffed Green Peppers

by In Main Meals, Uncategorized Tagged , , , , Leave a comment

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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.