hCG Fillet Steak and Pear Salad

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Ingredients

  • 1 thick slices fillet steak or rib fillet
  • 1 clove garlic crushed
  • 1/2 tsp chilli paste optional
  • Black pepper to taste
  • 1 tbsp olive oil
  • 1/4 cup pineapple juice
  • 1 tbsp soy or tamari sauce
  • Cos lettuce sliced
  • Green pear sliced
  • 1 red capsicum sliced
  • 1 Lebanese cucumber sliced
  • 1/4 cup tarragon chopped

Instructions

  • Add garlic, chilli, oil, pineapple juice, soy/tamari sauce to a shallow bowl and mix.
  • Cut the steak into thin slices and place in the marinade. Cover and refrigerate if time allows.  Heat on high, a non-stick frying pan and add the pieces of steak and brown on both sides quickly, reserving the liquid in the bowl. Then add the liquid and allow to cook on low heat for a couple of minutes stirring well. Add a little more oil or water if the marinade dries out.
  • Remove the steak and sauce from the heat and set aside to cool.
  • Arrange all the salad ingredients on plates ready to serve. Then add the steak and drizzle over the remaining marinade. Serve with cracked pepper.

hCG Lemon Herb Fish on Lettuce

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This recipe is safe for Phase 2 of the HCG Diet and counts as 1 protein serving, 1 vegetable serving, 1 carb serving, and some of your daily allotted amount of lemon juice. You are allowed the juice of one lemon per day. If you have already reached that amount of lemon juice, just omit from the recipe.
Ingredients

  • 100 grams fresh white fish
  • 2 tbsp lemon juice* separated
  • 1 tbsp oregano
  • ⅛ tsp sea salt
  • ⅛ tsp black pepper
  • 1 grissini breadstick
  • 3-4 large lettuce leaves

Instructions

  1. Cut the lettuce into large pieces. You may use any type of lettuce, for this recipe we used romaine and it turned out amazing. Remember to wash and dry your lettuce before use, especially if you do not buy organic.
  2. Preheat the oven to 400 degrees F. Cut a large, square sheet of aluminum foil, lay out flat, and place your raw fish in the center. For this recipe we used cod, but you could use any type of fresh white fish, such as sea bass, burbot, pock, tilapia, whiting, or orange roughy. 
  3. In small bowl, combine 1 tablespoon of the lemon juice, oregano, sea salt and pepper. Stir well.
  4. Pour the lemon/spice mixture over fish.
  5. Fold up edges of the aluminum foil and seal the foil in a pouch-like manner.
  6. Bake at 400 degrees for 10-20 minutes or until fish flakes.
  7. Remove from heat and let cool slightly before opening the foil pouch.
  8. Place lettuce on a serving plate, top with cooked fish, and the pour the other 1 tablespoon of lemon juice on top.
  9. Serve with a grissini breadstick

Dairy-free ways to thicken foods without wheat

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Going gluten-free, and dairy-free, does not signal the end of life as you know it. Ok, yes it does (but that’s a good thing!) This lifestyle is so much more exciting than the one you had before – experimenting and whipping up magical dairy- and grain-free masterpieces can be so much fun!

With these options at your pantry’s disposal, you can cook your way to nutrient-rich dishes with ease.

Pan reduction.

The best way to thicken a sauce or gravy is to let it reduce until it thickens on its own and then to whisk in some chilled rendered fat, from chicken, beef or pork at the end. The rendered fat can be used to replace butter, but it should also be added in its solid state, so chill it in the fridge until solidified.

Egg yolk.

Not only will eggs become your best-Banting-friend, but the yolk works wonders for making delicious and silky cauli-mash.  Eggs can also thicken up a “creamy” sauce. Add a touch of coconut cream or coconut milk to your egg yolk and whisk it together. Add the egg mix to the dairy-free sauce and heat it on low so that the sauce thickens without becoming curdled.

Xanthan gum.

A little goes a long way. This can add body to sauces and act as a binder in baking. But be careful of adding too much, as it goes jelly-like when added to liquid. A bit on the tip of a knife should be plenty.

Psyllium husks.

This soluble fibre not only increases the fibre content to your diet, but it is a great binder to crackers and breads. This also goes gelatinous when added to liquid, which is why it works wonders as a binder in savoury baked goods, but can be a little tricky to work with. For best results buy the whole psyllium husks and grind them in your coffee grinder, for a less gelatinous feel.

Pureed veggies/fruit.

Pureed pumpkin/sweet potato/potato/cauliflower/tomato/banana/apple – pureed vegetables can be used to thicken soups, and stews, whereas pureed fruit can add volume to batters. Pureed pumpkin and sweet potato can add moisture to cakes.

hCG phase 2 3 4 Pan seared Halibut with Ginger Mango Salsa and Cilantro Sauce

by In Main Meals Tagged , , , 12 Comments

Ginger Mango Salsa

1 mango, peeled and diced

½ small red onion, finely chopped

1 teaspoon fresh grated ginger

2 garlic cloves, minced

½ red bell pepper, finely chopped

Juice from ½ a lime

1/2 a bunch of cilantro, diced

In a medium sized mixing bowl, mix together the above ingredients and set aside.

Cilantro Sauce

½ cup homemade fat free mayo

½ cup cilantro

1 teaspoon cumin

2 teaspoons lime juice

Hot sauce to taste – I use Peri Peri but you can use whatever suits you

In a food processor or blender add all of the above ingredients and blend together until smooth.

The Fish 

1 kg halibut (Or however much you want to make!  One kg serves 10 adults.)

2 tablespoons of coconut oil

Sea salt and black pepper to taste

1. Season both sides of the fish filets with salt and pepper.

2. Heat the coconut oil in a large pan over medium to medium high heat.

3. Once the oil in the pan is nice and hot, place the fish filets in the hot coconut oil in and cook for 3-4 minutes per side

4. Serve the fish topped with the Mango Ginger Salsa and drizzled with the Cilantro Sauce.

As always, Enjoy!!