hCG Phase 2,3 and 4 Cinnamon-Almond Meringues

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Fancy something a nice treat for a change #BettabodsWeightLossWarriors.

INGREDIENTS

1/2 cup whole Almonds

10 individual packets Stevia Sweetener (Sugar Substitute)

3 large Egg Whites

1/2 tsp Pure Almond Extract

1/2 tsp Cinnamon

1/8 tsp Cream Of Tartar

DIRECTIONS

This recipe is suitable for all phases except the first two weeks of Induction due to the almonds.

Heat oven to 93°C. Line a baking sheet with aluminum foil.

In a food processor, chop nuts with sugar substitute until nuts are finely ground.

In a large bowl, with electric mixer at high speed, beat egg whites until soft peaks form. Add the cream of tartar, almond extract and cinnamon beating until stiff peaks form. Gently fold in nut mixture.

With a spoon, drop 8 evenly spaced mounds onto prepared baking sheet. Make a depression in center of each with the back of the spoon. Bake meringues on center oven rack 1½ hours, until golden and very dry.

Turn off oven and let meringues dry in oven until cool. Carefully peel meringues off foil.

hCG Phase 2 Chicken & Asparagus Lemon Stir Fry

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I’m excited to see signs of Spring all around. One of those signs is asparagus. Asparagus is one of my favorite Spring vegetables, and this quick stir-fry made with chicken, lemon, garlic and ginger is a great way to make it a weeknight meal.

INGREDIENTS

650 gms skinless chicken breast, cut into 1-inch cubes

Himalayan salt, to taste

1/2 cup reduced-sodium chicken broth

2 tablespoons reduced-sodium shoyu or soy sauce

2 teaspoons arrowroot

2 tablespoons water

1 tbsp coconut oil

1 bunch asparagus, ends trimmed, cut into 2-inch pieces

6 cloves garlic, chopped

1 tbsp fresh ginger

3 tablespoons fresh lemon juice

fresh black pepper, to taste

COOKING METHOD

Lightly season the chicken with salt. In a small bowl, combine chicken broth and soy sauce. In a second small bowl combine the arrowroot and water and mix well to combine.

Heat a large non-stick wok over medium-high heat, when hot add 1 teaspoon of the oil, then add the asparagus and cook until tender-crisp, about 3 to 4 minutes.  Add the garlic and ginger and cook until golden, about 1 minute. Set aside.

Increase the heat to high, then add 1 teaspoon of oil and half of the chicken and cook until browned and cooked through, about 4 minutes on each side. Remove and set aside and repeat with the remaining oil and chicken. Set aside.

Add the soy sauce mixture; bring to a boil and cook about 1-1/2 minutes. Add lemon juice and arrowroot mixture and stir well, when it simmers return the chicken and asparagus to the wok and mix well, remove from heat and serve.

hCG Phase 2 Grilled Sardines With Lemon, Garlic, and Paprika

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Image result for grilled sardines with paprika

If you love sardines and you love your braai’s in the summer, then this is a stunner of a dish to cook for your friends and family.

Because of their small size, sardines make for a quick and easy to prepare finger food option. When quickly crisped over an open flame.

INGREDIENTS

3 medium garlic cloves, finely minced (about 1 tablespoon)

1/4 cup coconut oil

1/4 cup fresh juice from about 2 lemons

1 teaspoon smoked Spanish paprika

1/2 teaspoon freshly ground black pepper

450 gms fresh sardines, cleaned, scaled, and gutted

Fine Himalayan salt

2 tablespoons chopped fresh parsley

Lemon wedges, for serving

COOKING INSTRUCTIONS

1.

Combine the garlic, coconut oil, lemon juice, paprika, and black pepper in a small bowl and whisk well to combine. Arrange the sardines in a single layer on the bottom of a shallow baking dish and pour the marinade over the fish. Turn the fish to ensure they are coated evenly, and spoon some of the marinade into the cavity of each fish. Set aside to marinate for 30 minutes.

2.

On the braai/grill when all the charcoal is lit and covered with gray ash, pour out and arrange the coals in an even layer on the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set all of the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

3.

Remove the sardines from the marinade and grill over direct heat until well-charred, 2 to 3 minutes. Using a metal spatula or fish turner, flip the sardines over and grill until charred on second side and cooked through, about 2 minutes longer. Transfer the sardines to a large platter and season with salt. Garnish with chopped parsley and serve with lemon wedges.

hCG Phase 2 Crab Stuffed Salmon

by In Main Meals Tagged , , , , , 6 Comments

Elegant and delicious. And oh so easy! This dinner will not disappoint – serve over a bed of garlic mashed caulflower!

INGREDIENTS

454 grams salmon fillets

135 grams lump crab meat

3 garlic cloves (minced)

2 tbsps fresh parsley (minced)

1 lemon

Himalayan salt

pepper

COOKING INSTRUCTIONS

In a medium bowl, combine the crab meat, parsley, lemon juice, and garlic. Season with salt to taste, and bam. You’ve got crab stuffing.

Cut a slit down the middle of each fillet. You don’t want to go all the way through, maybe leave anywhere between  1/4 to 1/2 inch on the bottom.

Place about 1/2 cup of the stuffing in the slit (and on top of the salmon).

Preheat oven to 190C.

Place the salmon on a baking sheet and bake for about 18-20 minutes, or until at your desired doneness.

hCG Phase 2 Crab Stuffed Salmon

by In Main Meals Tagged , , , , , , 8 Comments

Elegant and delicious. And oh so easy! This dinner will not disappoint – serve over a bed of garlic mashed caulflower!

INGREDIENTS

454 grams salmon fillets

135 grams lump crab meat

3 garlic cloves (minced)

2 tbsps fresh parsley (minced)

1 lemon

Himalayan salt

pepper

COOKING INSTRUCTIONS

In a medium bowl, combine the crab meat, parsley, lemon juice, and garlic. Season with salt to taste, and bam. You’ve got crab stuffing.

Cut a slit down the middle of each fillet. You don’t want to go all the way through, maybe leave anywhere between  1/4 to 1/2 inch on the bottom.

Place about 1/2 cup of the stuffing in the slit (and on top of the salmon).

Preheat oven to 190C.

Place the salmon on a baking sheet and bake for about 18-20 minutes, or until at your desired doneness.

hCG Phase 2 Easy to wok veggies with seared Asian prawn skewers

by In Main Meals Tagged , , , , 5 Comments

Easy to wok veggies with seared Asian prawn skewers

If you’re a lover of Asian or Thai foods that have a bit of a zing and zest, then this is one great recipe that has just what you’re looking for.

It is certainly one of my firm favourites, so enjoy.

INGREDIENTS

  • 3 T coconut oil
  • 500 g prawns, thawed
  • ½ cup teriyaki sauce
  • 500 g Wok Crisp and Crunchy stir-fry
  • Cauliflower rice, cooked, for serving
  • Sea salt and freshly ground black pepper, to taste
  • Sesame seeds, to garnish

COOKING INSTRUCTIONS

Heat 1 T coconut oil in a pan over a high heat and pan-fry the prawns for 3 minutes on each side.

Pour in half the teriyaki sauce to coat the prawns and cook for 1 minute until sticky. Remove from the heat, place in a bowl and set aside.

Increase the heat and add the remaining oil to the pan. Stir-fry the vegetables until the spinach starts to wilt. Add the remaining teriyaki sauce and toss to coat.

Thread the prawns onto skewers and serve with the cauliflower rice and vegetables.

Sprinkle with sesame seeds and season to taste. Spoon over any remaining sauce.

hCG Phase 2 Baked cauliflower wraps with chicken, spinach and mozarella

by In Main Meals Tagged , , , , 13 Comments

A super alternative to the norm, it is simply delicious and far from the norm, healthy as well as being nice and filling too

INGREDIENTS
For the filling:
300g organic spinach leaves, washed and trimmed
200g mozarella cheese, grated
125g cooked chicken, shredded
1 garlic clove, crushed
Sea salt and freshly ground black pepper, to taste
4 Woolworths CarbClever cauliflower wraps
coconut oil for greasing
½ cup low fat plain yoghurt

COOKING INSTRUCTIONS
Preheat the oven to 200°C. To make the filling, roughly chop the spinach and steam until tender. When cool enough to handle, squeeze out all the moisture. Chop finely, then mix with the mozarella, chicken and garlic. Season to taste.
Place a little filling on one side of each wrap, then fold over the other side. Place on a greased baking tray or dish, pour over the yoghurt. Bake for 15 minutes, or until golden.

hCG Phase 2 Panfried baby squid with cucumber and spring onion marinated in a lime and wasabi vinaigrette

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INGREDIENTS

  • 500 g baby squid (with tentacles) cleaned
  • 50 g coconut oil
  • 2 heads baby cos lettuce
  • Himalayan Sea salt
  • Ground black pepper
  • 8 salad onions slivered
  • 1 English cucumber thinly sliced
  • 4 limes
  • 2 t wasabi paste
  • ¼ cup olive oil
  • 3 T rice-wine vinegar

FOR THE VINIAGRETTE, WHISK TOGETHER

  • 4 limes
  • 2 t wasabi paste
  • ¼ cup coconut oil
  • 3 T rice-wine vinegar

COOKING INSTRUCTIONS

Separate the tentacles from the tubes of baby squid. In a pan over a high heat, heat the coconut oil, then flash-fry both the tubes and tentacles until tender.

Tear each head of lettuce in half and top with the squid. Season to taste and serve with the salad onion slivers and cucumber slices drenched in the lime-and-wasabi vinaigrette.

Cook’s note: To clean the squid, hold firmly and gently remove the head from the body, being careful not to pierce the ink sack. The innards should come away with the head.

Cut the tentacles away from the head below the eyes and discard the eyes. Pull out the clear, plastic-looking cartilage from the top of the body and pull off the outer skin. Rinse well and drain.