hCG Phase 3 and 4 Raw Zucchini, carrot and cashew salad rolls

These are a hit at any function!!!  Everyone just loves them, so why not go healthy at your next function.

Salad Filling

3 medium organic zucchini, shaved thinly lengthways

½ organic carrot, julienned or grated

½ organic red capsicum, julienned or finely sliced

1 organic lebanese cucumber, julienned or finely sliced

¼ cup organic  coriander leaves

¼ cup organic mint leaves, roughly chopped

Cashew Sour Cream

1 cup raw organic cashews, soaked a few hours or overnight

¼ teaspoon sea salt

½ tablespoon organic lemon juice (or cider vinegar)

¼-½ cup filtered water

Guacamole

1 ripe organic  Avocado

2 tablespoons organic red onion, finely diced

½ lime, juiced

Dash of Tabasco, to taste

Salt, to taste

 
Description:

Salad filling

 

In a large bowl, gently toss the salad to combine.

* can add rocket leaves to the salad for a peppery bite.

 Cashew Sour Cream

 

drain the cashews, place nuts in a food processor add remaining ingredients then puree until smooth. Refrigerate until needed.

 

To Assemble…To make one roll… on a clean bench or chopping board lay approx. 8 zucchini strips lengthways and close together, spread a spoon of each sour cream, guacamole and top with a small handful of salad and roll up tightly.  Repeat with remaining ingredients. Cut in half and eat straight away!

hCG Phase 2 3 4 Pesto Chicken Casserole with Feta Cheese and Olives

A dish we can highly recommend, we have this one on a regular basis as it tastes amazing and is easy and quick to prepare.

An amazing chicken dish that is loved by people of all ages. All the way from Italy, so do enjoy this fab dish!

INGREDIENTS

  • 700 g chicken thighs or chicken breasts
  • 100 g red pesto or green pesto
  • 400 ml fat free cream
  • 120 ml pitted olives
  • 225 g feta cheese, diced
  • 1 garlic clove, finely chopped
  • salt and pepper
  • Coconut oil, for frying

COOKING METHOD

    1. Preheat the oven to 200°C.
    1. Cut the chicken thighs or filLets into pieces. Season with salt and pepper and fry in coconut until golden brown.
    1. Mix pesto and heavy cream in a bowl.
    1. Place the fried chicken pieces in a baking dish together with olives, feta cheese and garlic. Add the pesto mix.
  1. Bake in oven for 20-30 minutes, until the dish has turned a nice color.

Serve with baby spinach or other leafy greens and your favourite low carb dressing.

hCG phase 3 and 4 Osso Buco

This is one awesome recipe – I love it and hope you will too.

INGREDIENTS

1.8kg veal shank, cut across the bone in 2 slices

2 tablespoons coconut oil

1 small onion, chopped

1 small carrots, chopped

3 garlic cloves, chopped

1 teaspoon salt

1 cup diced tomatoes, with their juice

1 cup dry white wine

1 teaspoon dried oregano leaves

2 tablespoons lemon zest or 2 strips lemon peel (2 x 1/2-inch)

1 tablespoon unsalted butter

1 tablespoon grated Parmesan

1/4 cup chopped Italian parsley

DIRECTIONS

In a large, heavy-bottomed pot, heat oil over medium heat. Pat shanks dry, sprinkle with salt and pepper. Brown in oil, two or three at a time. Transfer to a plate.

Add onion, carrot, garlic and salt to the pan and cook 5 minutes, until tender. Add tomatoes, wine and oregano. Return veal to pot.

Bring to a boil, reduce heat to low. Simmer until veal is very tender, about 1 1/2 hours. Transfer veal to a serving platter.

Cook sauce, uncovered 10 minutes more, until slightly thickened; remove lemon peel. Add parsley. Pour sauce over shanks.

NOTE:

I adapted this recipe for Phase 2 when I felt like having Osso Buco, and you can too.  Just leave off the items that you cannot have.

hCG phase 3 and4 Osso Buco

This is one awesome recipe – I love it and hope you will too.

INGREDIENTS

1.8kg veal shank, cut across the bone in 2 slices

2 tablespoons coconut oil

1 small onion, chopped

1 small carrots, chopped

3 garlic cloves, chopped

1 teaspoon salt

1 cup diced tomatoes, with their juice

1 cup dry white wine

1 teaspoon dried oregano leaves

2 tablespoons lemon zest or 2 strips lemon peel (2 x 1/2-inch)

1 tablespoon unsalted butter

1 tablespoon grated Parmesan

1/4 cup chopped Italian parsley

DIRECTIONS

In a large, heavy-bottomed pot, heat oil over medium heat. Pat shanks dry, sprinkle with salt and pepper. Brown in oil, two or three at a time. Transfer to a plate.

Add onion, carrot, garlic and salt to the pan and cook 5 minutes, until tender. Add tomatoes, wine and oregano. Return veal to pot.

Bring to a boil, reduce heat to low. Simmer until veal is very tender, about 1 1/2 hours. Transfer veal to a serving platter.

Cook sauce, uncovered 10 minutes more, until slightly thickened; remove lemon peel. Add parsley. Pour sauce over shanks.

NOTE:

I adapted this recipe for Phase 2 when I felt like having Osso Buco, and you can too.  Just leave off the items that you cannot have.

hCG Phase 2,3,4 Baked Fresh Rainbow Trout

“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 15 MINUTE HOMEMADE HOT SAUCE

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 all phases Grilled Ostrich Chopped Steak

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 Seared salmon with watermelon salsa

This is a fab and firm favourite of mine for the summer and holiday months which are coming up shortly – we hope you will like it too.

INGREDIENTS

  • 2 cups watermelon cubed
  • 1 x 3 cm ginger piece, peeled and thinly sliced
  • 1 red chilli, sliced
  • 1 t coriander chopped
  • 1 T rice wine vinegar
  • 2 limes, segmented, plus 2 T juice
  • 1 t sesame oil
  • 1 x 400 g lightly smoked salmon fillet, cut into thirds
  • 2 T coconut oil
  • Himalayan salt and freshly ground black pepper, to taste
  • black sesame seeds, for sprinkling

COOKING INSTRUCTIONS

Combine the watermelon, ginger, chilli, coriander, rice wine vinegar, limes and sesame oil and set aside to infuse.

Rub the salmon with coconut oil, season the skin and place skin side down in a hot, nonstick pan and cook for 2–3 minutes, or until the skin is golden and releases from the pan easily. Turn and cook for a further minute, or for 2 minutes if you like your fish cooked all the way through.

Serve sprinkled with black sesame seeds and the watermelon salsa.

hCG Phase 2 Baked Oranges

Looking for other ways in which to have your fruits whilst on the Bettabods Protocol.  Here is another amazing recipe guys and gals.  It is super and can be served up in 10-15 minutes.

INGREDIENTS

  • 2 T coconut oil
  • ¼ cup stevia liquid or to taste
  • 1 orange, juiced and zested
  • 3 bay leaves
  • 8 oranges

COOKING INSTRUCTIONS

Place 2 T butter, ¼ cup honey, the juice and zest of 1 orange and 3 bay leaves in a saucepan and heat to make a syrup.

Peel 8 oranges and bake in the syrup at 180°C for 10–15 minutes.

WHEN IN PHASE 4

Scatter with pistachios and serve with a nice low fat ice cream!

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hCG Sirloin Steak and Tomato Kabobs

Ingredients:

  • 100gms of extra lean sirloin steak
  • 2 tbsp of oregano
  • Pinch of salt
  • 2 fresh cloves of garlic
  • 1 tbsp of vinaigrette dressing
  • 1 large tomato

Preparation Steps

  1. Cut the steak into 1-inch size cubes
  2. Using a garlic press, press the cloves of garlic or you can also finely chop the garlic.
  3. Place the cubed steak and the vinaigrette dressing in a bowl. Cover and let marinate for one hour or for a more intense flavor you can marinate it overnight.
  4. Cube the tomato into pieces
  5. Place the sirloin steak chunks and the tomato on the kabob skewers. Alternative steak with tomato.
  6. You can either grill the kabobs or you can bake them in the oven until fully done.
  7. Serve the kabobs immediately or refrigerate them and use them for future meals.