hCG Phase 2 3 4 Moroccan Meatballs

by In Main Meals Tagged , , , 32 Comments

Morocco has long been on my list of must-visit countries. Twisty alleys, markets crowded with vendors, scampering trained monkeys… I need to see it all.  The country sits in the northwestern corner of Africa, and the influence of Arab and Moorish invaders can be tasted in traditional Moroccan cuisine. Lucky us! Spices like aromatic cinnamon, cumin, and paprika are prevalent, along with herbs like mint and parsley. These meatballs are seasoned with essential Moroccan spices, then simmered in tomatoes that cloak them in a sauce that tastes like mystery and adventure.

INGREDIENTS:

MEATBALLS:

1/2 cup fresh parsley leaves, minced (about 2 tablespoons)

1 tablespoon paprika

2 teaspoons ground cumin

1 teaspoon Himalayan salt

1/4 teaspoon ground black pepper

1 kgs fat free minced beef

SAUCE:

1 tablespoon coconut oil

2 medium onions, diced (about 2 cups)

2 garlic cloves, minced (about 2 teaspoons)

2 teaspoons paprika

2 teaspoons ground cumin

1 teaspoon salt

1/4 teaspoon ground black pepper

2 medium tomatoes, diced (about 2 cups)

1 1/2 cups water

2/3 cup low sodium tomato paste

1/2 cup fresh parsley leaves, minced (about 2 tablespoons)

garnish: 1/4 cup roasted pistachios, chopped

DIRECTIONS:

1

In a large mixing bowl, combine the parsley, paprika, cumin, salt, and pepper with a fork. With your hands, crumble the lamb into the bowl and knead until all of the ingredients are incorporated.

2

Moisten your hands with water and shake to remove excess. Measure a level tablespoon of lamb and roll into a ball between your palms. Line up the meatballs on a baking sheet until it’s time to put them in the sauce.

3

Heat the oil in a large, deep skillet or pot. Add the onion and sauté until soft, about 5 minutes. Add the garlic, paprika, cumin, salt, and pepper and stir until fragrant, about 30 seconds. Add the tomato paste and stir-fry 1 minute. Add the water, chopped tomatoes, and parsley to the pan and stir to combine.

4

Bring the sauce to a boil, then gently place the meatballs in the skillet, cover, and reduce heat to simmer. Cook 40 minutes covered, then remove the lid and cook an additional 20 minutes, until the sauce has thickened. Sprinkle each serving with a few teaspoons of chopped pistachios. Bonus points if you serve them on top of Oven-Roasted Cauliflower Rice.

hCG Phase 2,3,4 Savoury Cheese and Chive Waffles

by In Breakfast Tagged , , , , , , 13 Comments

This is one of my most favourite weekend breakfast recipes.  I love waffles, and I just absolutely love this brekkie!

INGREDIENTS

1 cup processed, raw cauliflower (should resemble coarse crumbs)
1 cup processed mozzarella shredded cheese
1/3 cup Parmesan cheese/shredded
2 eggs
1 tsp garlic powder
1 tsp onion powder
1/2 tsp pepper
1 Tbsp chives
fresh parsley, optional
sun-dried tomatoes, optional

COOKING METHOD

Heat waffle maker until ready. Add scant 1/4 cups filled with batter on the griddle. Set the timer for 4-6 minutes, peeking after minute four. If the waffle maker sticks, let cook slightly longer. Remove once cooked. allow to cool on a plate. Refrigerate remaining.

Makes 6 waffles.

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 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 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.

hCG Phase 2, 3 and 4 Herbed Skillet Quiche

by In Main Meals Tagged , , , , 5 Comments

A quick healthy Quiche for any mealtime you fancy 🙂  You can also adapt this recipe using other veggies from our preferred list.

Ingredients:

1 Tablespoon coconut oil

1/2 cup thinly sliced green onions

6 large eggs

3/4 cup full-fat cottage cheese ***

3/4 cup heavy cream ***

1/4 cup water

1 cup grated cheddar cheese ***

1/2 teaspoon basil

1/4 teaspoon white pepper

1/4 teaspoon paprika

***(remember to calculate this into your dairy portion for the week folks and if on Phase 2 only 1 portion per week allowed please)

Melt oil a heavy non-stick surface skillet. Add green onion; cook 5 minutes over low heat, stirring occasionally. Combine eggs, cottage cheese, cream and water in mixing bowl; beat at medium speed until smooth. Stir in cheddar cheese, basil and pepper; pour mixture into skillet.

Cook, covered tightly, over medium heat 15-17 minutes or until knife inserted in center comes out clean. Sprinkle paprika over top of quiche and garnish with strips of green onion tops, if desired.

Serve from skillet or slide onto serving platter.

Serves 8 – 1.5 grams net gram of carbohydrate per serving.

hCG Phase 2,3 and 4 Crunchy Baked Scallops

by In Uncategorized Tagged , , , , , 10 Comments

This is a fab dish for a lunch with a super side salad – quick and easy to make and a tasty treat too.

INGREDIENTS

  • 4 Tablespoons coconut oil, melted
  • 680 grams bay scallops, rinsed and drained
  • 1/2 cup seasoned crushed melba toast into breadcrumbs
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried parsley
  • 3 cloves garlic, minced
  • 1/4 cup finely grated dried out mozarella cheese

COOKING METHOD

Preheat oven to 204°C.

Pour melted coconut oil into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish.

Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Mozarella cheese. Sprinkle this mixture over the scallops.

Bake in pre-heated oven until scallops are firm, about 20 minutes.

Serves 4.   7 net grams of carbohydrate per serving.