Asian Inspired HCG Soup
*Quick Tip Prior to Making Soup*
Soak noodles in bowl of water with 1 Tbsp lemon juice over night to remove the konjac smell associated with the Shirataki noodles. I usually have a container in my fridge ready for impromptu meals.
As a SOUP the recipe goes like this…
100 grams Chicken Breast
2 cups water or Low-sodium Veggie stock
1 tsp Crushed garlic
2 Tbsp Lime juice
100 grams Chopped Mushrooms, Peppers, Shallots and/or Celery (choose 2 and divide the 100g weight among the two chosen veggies how you wish)
1/2 tsp grated Ginger
1/2 bag Shirataki noodles
3 sprigs chopped Cilantro
(pinch of salt if you choose not to use veggie stock)
(chili flakes if desired)
Add chicken, water/stock, garlic and lime juice to a large pot and bring to a boil. I use precooked chicken but you can use raw and cook it in the water/broth. Add the 2 kinds of Chosen veggies from those listed above. Boil till veggies are soft and then add noodles and ginger (chili flakes if desired). Stir until well mixed and pour into a large bowl. Add chopped cilantro and more lime juice if desired. Enjoy!
See the cold noodle version of this recipe on the Salad Page!
Spice Crusted Barramundi
You can adjust the level of heat in this dish:
I chose cayenne and loved it but you can also omit it all together if you prefer no heat at all.
3-4 Portions of Barramundi
Juice from 1/2 medium Lemon
1 Tbsp crushed Garlic
1 tsp Cayenne, Chili Powder, or Ground Pepper
1/2 tsp Cumin
1/2 tsp All Spice
1/2 tsp Cinnamon
Pinch of Salt
Preheat the oven to 400°F.
Combine the juice from lemon with crushed garlic in a small bowl. Combine all dry spices in a small bowl. Set both aside.
To bake the fish use a glass bake dish, silicone bake sheet/pan or metal pan with parchment sheet. Use a pastry brush (or small spatula) to evenly spread lemon-garlic mixture on top of the fish. Sprinkle the dry ingredients on the fish evenly. Wash hands to avoid contaminating eyes or nose with spice! Put the baking dish in the oven for 15 minutes. Remove from oven and serve. Enjoy!
This is a link to the sustainable fish I purchased, you can find it by doing a search in your area:
The Better Fish Barramundi
hCG Green Chili Chicken or Shrimp or Steak
This is SO easy to make because all the work is in just letting all the flavors combine. Prep it in the AM for an easy meal at dinner time!
(3) 100 gram servings of Chicken Breast
4 oz can of Organic Roasted Green Chilies
2 chopped medium Shallots
1 tbsp Garlic Powder
1 tbsp Dried Oregano
1 tbsp Chili Powder
1 tbsp Cumin
In a large bowl combine all ingredients and make sure to coat the chicken well. I don’t worry about adding salt or pepper because the canned chillies already have salt and the chili powder adds its own peppery kick. Place plastic wrap directly on top of the chicken in the bowl and place in the fridge for a few hours or overnight. Place chicken on a baking sheet and layer the remnants of the marinade on top of each serving. Bake at 350°F for 25-30 mins depending on the thickness of the chicken pieces. Its ready to be served!
This marinade works great on thin cut steak and SO GOOD on shrimp. If you need more help making this the video on how to make this is on my YOUTUBE link above.