ingredients
Produce
Canned goods
Baking & spices
Bread & baked goods
Other
Method
Mix all ingredients together in a bowl, roll into balls and fry in coconut oil or bake (it is up to you).
Because of the high sugar content, the sweeter fruits are only allowed in the 2nd 3 weeks of the hCG maintenance.
This fresh, healthy fruit salad is perfect for summer! You can make-and-take this recipe to a party or event without anyone even knowing it’s a lower-carb “diet” recipe.
Ingredients
Instructions
Recipe Notes
This recipe makes 4 servings. To make this recipe for lunches, simply divide the recipe into small, individual storage containers with lids, cover, and place in fridge until ready to eat.
*Orange juice that is all-natural should not contain any added sugars. If you are not patient enough to wait for the fruit to settle in the refrigerator, just omit the orange juice from the recipe.
While peppermint tea is often drunk for its flavor, it may also have several health benefits.
…
To make your own peppermint tea:
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!
Delicious cauliflower pancakes that you can enjoy by themselves or with homemade mayonnaise or a hearty salad, or serve as a side dish, just like hash browns.
Ingredients
450 g cauliflowers
3 eggs
½ yellow onion, grated
1 teaspoon salt
2 pinches pepper
110 g coconut oil for frying
Instructions
Remove the cauliflower leaves and shred an appropriate amount of cauliflower coarsely. Save the rest of the cauliflower for another time.
Mix the shredded cauliflower with the other ingredients in a bowl and let sit for 5–10 minutes.
Melt a generous amount of coconut oil on medium heat in a big sauce pan. The cooking process will go quicker if you plan to have room for 3–4 pancakes (about 3–4 inches) at a time. Use the oven on low heat to keep the first batches of pancakes warm while you make the others.
Place mounds of the grated cauliflower mix in the frying pan and flatten them carefully until they measure about 3–4 inches in diameter.
Fry for 4–5 minutes on each side, adjust the heat so that they don’t burn. Be patient, if you flip the pancakes too soon they may fall apart.
Serving suggestions: Enjoy them as they are with homemade mayonnaise or spicy butter and leafy greens. Or have as a side dish, a great option to hash browns.
A wonderful easy sugar free lemon meringue pie that can be made hot or cold, and prepared in advance.
INGREDIENTS
Crumble base
¾ cup almond flour/meal
1 tbsp granulated sweetener of choice (or to taste)
½ tsp ground ginger
55g/ coconut oil melted
3 tbsp water
Lemon custard (curd)
6 egg yolks
1 whole egg
1½ tbsp granulated stevia powder
zest and juice of 2 lemons
110g / 1 stick butter
Meringue
6 egg whites
2 tbsp granulated sweetener of choice (or to taste)
INSTRUCTIONS
Crumble base
Mix all the ingredients together until the mixture resembles breadcrumbs, or biscuit crumbs.
Spread the crumble mixture over a baking tray lined with baking parchment.
Bake at 180C/350F for 10-15 minutes until golden. Turn once or twice in this time so the crumbs brown all over and cook until crispy.
Remove from the oven.
Lemon custard (curd)
While the crumble is baking, whisk together the egg yolks, whole egg, sweetener and lemon juice/zest in a saucepan.
Heat over a very gentle heat (whisking continuously) until it is a smooth custard consistency.
Add the butter and mix again while melting. Stir until thickened again.
Remove from the heat.
Meringue
Whisk the egg whites and sweetener until stiff peaks form.
Place 6 circles of meringue on a baking tray lined with baking parchment.
Bake at 180C/350F for 10 – 15 minutes, or until golden.
To assemble.
Divide the crumble mixture between the 6 glasses or mason jars.
Divide the lemon custard/curd on each of the bases.
Place a baked meringue on top of each to complete the sugar free & low carb lemon meringue pies.
Serve immediately or chill in the fridge until ready to serve.
NOTES
To serve hot, make the crumble base and lemon curd as shown. Layer the base and the curd in individual heatproof jars and cook the meringue directly on top of the sugar free lemon meringue pie.
To serve cold, prepare the 3 layers as shown then construct the sugar free lemon meringue pies and keep covered in the fridge until ready to serve. This way they can be made a day ahead.
Ingredients:
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.
This is one super, tasty, delicious winter warmer Bettabods! I continually keep searching for recipes that are suitable for when I am having guests over, and I do believe this is one of the better recipes I’ve tried recently.
This recipe serves 8 and is entirely suitable for that “special dinner party” you’re having or simply as a family meal if you’re up for doing something special with the family Read More
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
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!
Delicious Cinnamon Baked Peaches
This is one of our favorite desserts for a cold winters day or night!!