1 Heat water: Bring a pot of fresh water almost, but not quite to a boil.
2 Pour over mint and lemon verbena in tea pot: Put the mint and verbena leaves in a teapot. Pour the hot water over the leaves. Let sit for 3-5 minutes. Strain into tea cups.
Wash and dry the chicken. Zest the lemons and squeeze the juice. Lift the skin off the breast and gently work your fingers between the flesh and the skin to seperate them.
Crush the garlic. Pick some of the thyme leaves off the stems. Mix together the butter, garlic and thyme leaves, half the lemon zest and some seasoning. Spread the seasoned coconut oil on the chickens and over the flesh of the breasts.
Season the birds inside and out. Strew the rest of the thyme over the base of an oven proof dish and sit the birds on top, breast sides down. Pour over half the stock and a squeeze of lemon. Roast in the preheated oven until the juices run clear (aprrox 50 minutes dependant on the size of the birds).
Turn the birds after 1/2 hour and baste with the pan juices leaving the skin on the breast to crisp. Remove the chickens from the cooking dish and keep warm whilst you make the sauce.
Cook together the rest of the stock and the lemon zest and juice with a little stevia. Use to de-glaze the cooking dish scraping up all the crusty cooking juices and simmer them together to amalgamate the flavours.
Strain into a clean pan. Add the yoghurt and cook down fairly hard to reduce and caramelise the yoghurt. Season carefully and add a little more stevia if necessary (it depends how tart the lemons are) Finish the sauce with a good handful of freshly chopped parsley. Remove the breasts and legs off the carcasses and serve with a coating of the sauce.
INSTRUCTIONS
INGREDIENTS 1 grapefruit cut in half or slices 1/8 tsp salt 1/2 tsp cinnamon or 2 drops liquid cinnamon stevia1/4 tsp Add a dash of vanilla powder/ or vanilla extract 1/2 scoop powdered stevia |
INSTRUCTIONS
This is delicious!!! But don’t take my word for it- go try it out yourself! It feels like your having dessert on the hCG diet when in reality, you are mostly just eating ice and water.
LEMON JUICE (USUALLY 1/2 LEMON-1 LEMON’S WORTH)
1/3 CUP WATER
7-9 ICE CUBES
STEVIA TO TASTE (ORGANIC STEVIA IS BEST MOST NATURAL TASTE)
All you do is blend it up all together- the stevia in it is what will create the great thick, frothy texture. If you don’t use stevia the texture would not be nearly as pleasant. I know the recipe is so simple that it might be like, why are you making a recipe for that? But honestly, that’s the very reason I needed to make it! It had never occurred to me that i could make something tasty to eat that was so simple with only 2 ingredients aside from water until I was desperate for something “yummy” on p2 of the Bettabods hCG Diet Protocol.
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
Instructions
They give you the mineral selenium and the B vitamins riboflavin and niacin. That helps you in several ways. If you’re low on selenium, you may be more likely to get a more severe flu. Riboflavin and niacin play a role in a healthy immune system.
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Much of the focus on mushroom health benefits and healing has been reserved for exotic and lesser-known mushrooms such as reishi, turkey tail, lion’s mane, and others.
But the 900 million pounds of mushrooms Americans consume each year are mostly of the Agaricus bisporus variety, which includes regular white mushrooms (button, closed cup, open cup, and large flat) and brown mushrooms (also called chestnut, champignon marron, crimini, and portobello).
Exciting new research shows that the common Agaricus bisporus mushrooms have extraordinary curative powers, as well
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.
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.
Easy, quick and the kids love ’em too 🙂
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