hCG Phase 2 Thai Stuffed baked Cabbage Rolls

by In Main Meals Tagged , , , ,
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 Horseradish Sauce

by In Side & Sauces Tagged , , , , ,
hcg-recipe-horseradish-sauce

Ingredients:

¼ c. Fat Free Mayonnaise (Preferably use your own homemade hCG Mayo)
¼ c. Fat Free sour cream
1 T. Dijon mustard
2 green onions, finely chopped
2 t. ground horseradish

Procedure:

Place all ingredients in a small bowl and mix until well blended.


Refrigerate. Serve over steak, or meat of your choice; also makes a good dip for vegetables.


Makes approx. ¾ cup; serving size is 1 tablespoon


Calories: 13 per serving Fat: 0 g.

hCG Diet CHICKEN TENDERLOIN SKEWERS WITH MARJORAM & TOMATO

by In Main Meals Tagged , , , ,
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

by In Main Meals Tagged , , , ,
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.

hCG Diet Caraway Beef Roast

by In Main Meals Tagged , , , , ,

Ingredients

  • 1 boneless beef rump roast or chuck roast
  • 3 tablespoons coconut oil
  • 1 cup hot water
  • 1-1/2 teaspoons beef bouillon granules
  • 1/4 cup ketchup
  • 1 tablespoon dried minced onion
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons caraway seeds
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 bay leaves
  • 2 tablespoons all-purpose flour
  • 1/4 cup cold water
  • Cooked potatoes and carrots, optional

Method

  • In an ovenproof Dutch oven over medium heat, brown roast in coconut oil on all sides; drain.
  • In a small bowl, combine the hot water and bouillon; add the ketchup, onion, Worcestershire sauce, caraway, salt and pepper. Pour over roast. Add bay leaves.
  • Cover and bake at 325° for 3 hours or until tender. Remove roast to serving platter; keep warm.
  • In a small bowl, combine flour and cold water until smooth. Stir into pan juices; bring to a boil. Cook and stir for 1-2 minutes or until thickened, adding water to thin if necessary. Discard bay leaves. Serve with cooked potatoes and carrots if desired.

Phase 2 hCG Cinnamon and Cardamom Protein Shake

by In Main Meals Tagged , , , , , ,
INGREDIENTS
1 cup water
1 scoop egg white protein poweder – Use an unflavored egg white protein – AP
1.5 tsp cinnamon
1/8 tsp crushed cardamom
Powdered Stevia *to taste – I used 8 little 1/32 tsp scoops for mine
6 ice cubes
1/8 tsp glucomannan powder optional – this makes the shake more filling with no added calories for fiber

Ingredients should be found at Dischem or any Health Shop.

INSTRUCTIONS

  1. Add all ingredients except glucomannan powder and blend. Add glucomannan powder and blend one last time.
  2. Serve immediately. (Shake starts to separate if left too long.)

hCG Diet Spiced Chicken with Black Cumin Seeds

by In Main Meals Tagged , , , , , ,

This shows just how under-rated Garam Masala is as a marinade, and illustrates beautifully the wonderful flavour of black cumin – make sure you use the true jeera kala, not nigella seeds. It’s an easy meal to put together at the end of a busy day, and if you don’t have any ground almond to provide a little thickening, just mix the garam masala with a little plain flour when you coat the chicken.

Ingredients
Serves: 3 

  1. 4 boned chicken thighs, trimmed no skin
  2. 1/4 teaspoon medium chilli flakes
  3. 1 teaspoon black cumin seeds
  4. 2 spring onions sliced
  5. 1 garlic clove crushed, or a pinch of garlic powder
  6. 1 tablespoon coconut oil
  7. 1/4 cup tomato puree
  8. 1/2 cup plain yoghurt
  9. 1 teaspoon ground almonds
  10. 1/4 tsp himalayan salt
  11. 1 teaspoon fenugreek leaves

Directions

  1. Pat garam masala onto all sides of the chicken and marinate 30 minutes.
  2. Heat pan, dry roast black cumin seeds and chilli flakes for 1 minute.
  3. Add oil, spring onions, garlic and chicken, and brown chicken on both sides over high heat.
  4. Remove chicken to a plate, reduce heat and add tomato, yoghurt, salt, almonds and fenugreek leaves. Simmer, stirring, for 4-5 minutes.
  5. Return chicken and any juices to pan and simmer until cooked through.
  6. Serve with rice.

Additional Tips

Whenever we cook this lovely Indian-inspired dish, we find it so tasty that we wish we’d made more. The recipe can easily be doubled so that we have left-overs!

hCG Diet Angelica Jam..

by In Deserts, Side & Sauces Tagged , , , , ,

Image result for angelica jam

Angelica may be familiar as the acid-green crystallised or candied strips used as a decoration on cakes and desserts, but angelica itself is a herb. It is known as ‘herb of the angels’ (hence the name) because it was believed to have medicinal properties. It’s a member of the parsley family, a tall plant with a long firm stem and bright green leaves. Candied angelica is made by boiling the stems in sugar syrup. If you can find the fresh herb (almost impossible) the stems can be cooked with rhubarb or apple for pies or crumbles. They’re also used in jams and preserves, and the leaves go well with fish or in salads.

Ingredients

  • 700gms stevia (granulated)
  • 900g cooked angelica stems
  • 425ml water
  • Rind and juice of a lemon

Method

  1. Choose young tender stems from two-year-old plants. Remove all leaves then cut into lengths that will fit your pan. Fill the pan with water, bring to the boil, add the stems, return to the boil, then lower to simmer. Cook until the stems are tender, approx 25-45 mins depending on the thickness of the stems.
  2. Strain. Refill the pan with fresh cold water and leave the stems to soak overnight (12 hours). Strain and throw the water away.
  3. You may find that if you have used mature stems that they need to be peeled. If that is the case do so now. Then weigh the stems. For every 900g of angelica stems you will need 700g of stevia granulated sweetner
  4. Cut the cooked stems into bite-size pieces, add them to a large saucepan. I use a preserving pan which is a very worth while investment especially if you are often making chutneys, jams and jellies.
  5. Add the water and the stevia. Over a very low heat, stir constantly until the stevia is dissolved, then add the lemon juice and rind. Bring to the boil and boil rapidly until setting point is reached.
  6. To tell when setting point has been reached either use a thermometer the setting point being 200°F/110°C or put a little jam on a chilled saucer, as it cools the jam should begin to set. It will wrinkle slightly when you draw your finger across it.
  7. Cool slightly before pouring into warm, sterilised jars, cover and seal immediately.

hCG Diet Ginger and Coriander baked Tilapia

by In Main Meals Tagged , , , ,

I’ve been getting a lot of requests for fish recipes recently, and so today I thought I would revisit this extra-simple, extra-fast dinner that delivers huge flavor in a foolproof package. Fish cooks so fast — this dish is so convenient for those last-minute meals.

1 kg Tilapia

1/3 cup Cilantro, leaves

1 Cilantro

3 Garlic cloves

1 1-inch piece Ginger, fresh

1 Jalapeno pepper

1 Scallions

1 tbsp low sodium Soy sauc

1 Himalayan salt and freshly ground pepper

1 tsp low sodium Sesame oil

1/4 cup Light White wine

1 packet of Cauliflower Rice

Put your fish into your backing pan, mix ingredients, pour over and bake until done.

Serve on a bed of Cauliflower Rice

hCG Diet Green Salad with Chicken and Rooibos

by In Main Meals, Salads & Dressings Tagged , , , , ,
green salad with chicken and rooibos

Ingredients

Chicken

1 tsp (5 ml) coconut oil

2 chicken breasts on the bone, skin removed

1/3 cup (80 ml) rooibos tea

1 bay leaf

Salad

1/2 tbsp (7,5 ml) prepared mild mustard

3 tbsp (45 ml) lemon juice or white grape vinegar

1 tsp (5 ml) liquid stevia

1 tbsp coconut oil

1/2 tsp (2,5 ml) dried origanum

black pepper to taste

100 g broccoli, cut in florets

1 cup (250 ml) frozen cauliflower

1/4 cucumber, halved and sliced

large handful mixed lettuce leaves

Method

1. Chicken: Heat the oil in a large frying pan over a medium heat and fry chicken on both sides until golden brown.

2. Reduce heat, add tea and bay leaf. Cover with a lid. Simmer for 20-25 minutes or until just cooked. Spoon out and allow to cool. (Freeze the pan juices and use as a stock for another meal.) Remove the bones from the chicken and shred the meat.

3. Salad: Mix mustard, lemon juice, stevia, oil and origanum and season with pepper. Pour some of this mixture over the chicken to marinade the cooked meat.

4. Pour boiling water over the broccoli and cauliflower. Allow to stand for 7-10 minutes or until cooked. Drain and repeat if necessary. Rinse well to cool.