Done with my first week of HCG!
Ready to tackle Week 2!
Today is day 8.
I've done 2 Loading days and 6 VLCD day's. My scale has gone down 7.2lbs! That's awesome! I can feel a difference in the way my pants fit through my hips and thighs. It's probably slight but it's enough that I can feel it.
On my first loading day I weighed in and did my measurements. Then loaded up on fatty foods. I did have some sweets in there but I really kept it low. On my second Loading day I kept it to foods that were fatty and high in protein.
For my first few VLCD days I noticed that I was craving sweet treats and feeling hungry. I figured it was time to load up on water and had extra salad with my lunches. By my 4th VLCD day I decided to try an adjustment with the amount of my injection. I went down to 0.15ml from 0.17ml which helped immensely! It definitely helped curb my hunger. With that tiny adjustment I seriously didn't get hungry and haven't felt hungry since.
What have I eaten lately?
Chicken for the first couple days.
Well, I did make my P2 Seafood with Tomato Saffron Sauce recipe for VLCD day 3. That was a delicious treat!
On VLCD 4 I made myself some delicious Simple Meringues for a protein. Those were OH SO Yummy!
VLCD 5 was Steak and Salad Night! That was an easy dinner night and when you cook enough steaks to have left overs they make easy to pack lunches for the next day.
VLCD 6 was P2 Chicken with Peanut Sauce (my recipe)
And yesterday, VLCD day 7, I created a yummy Chili that fits right into P2 nicely!
**RECIPE ALERT!!!
It's created with fresh tomatoes cooked down with fresh garlic, onions and cracked pepper. Once that's cooked down and smells great I added a can of tomato paste and 6 c water, chicken breast cubed, chili powder, cilantro, cumin and sea salt. Stirred it up and cooked it all over medium low heat for about 40 min. OMG so delicious!!! Next time I make it I'll take photos for you. Yes, there will be a next time!
**RECIPE ALERT!!!
Tonight...What to cook for tonight? I'm not sure. The jury is still out on that one! I'll let you know. ;)
Sunday, February 16, 2014
Monday, February 3, 2014
HCG P2 Tomato Saffron Sauce with Scallops and Cod Recipe
LOVE is in the Air!
I'll get photos of this recipe posted later after I make it for dinner...maybe tomorrow since it's my birthday and it happens to be my favorite!
HCG P2 Tomato Saffron Sauce with Scallops and Cod
Ingredients:
Sauce~
1 Onion ( I like sweet onions but a yellow will work), chopped
3-4 Garlic Cloves, minced
1/2 tsp Saffron Threads, crumbled
1/4 tsp Fennel Seeds
Red Pepper Flakes to taste
1 can Diced Tomatoes (14.5 oz can)
4 cups Chicken Broth (fat free and low sodium) You can use vegetable broth if desired.
Salt to taste
1/4 tsp Herb de Province (or more if you would like)
Seafood:
1lb white fish of your choice. I use cod, halibut or whatever is available at the market.
1-2 lbs Scallops (you can use large scallops or small)
Why the large gap in amount of scallops? Because I love them and I'm usually making dinner for the whole family. They're scallop lovers too. So it depends on how many are eating dinner at home that night. I also use the leftovers for lunch the next day.
Since we're not using oil to saute the onions and garlic in, use a non stick pan or do what I do and use water when the onions start to stick. You can go rouge and use cocoanut oil for sautéing if you choose. But sticking to the no fat part of P2 I use the water. When you're in maintenance phase feel free to use a couple tablespoons olive oil. Cook over a medium low flame until the onions are soft. Add the crumbled saffron, fennel seeds and pepper flakes. Stir for a few minutes just to blend/meld them a bit. Then add tomatoes (juice and all) and broth. You can add some salt here if you desire. Simmer on low flame for about 20-30 minutes.
While that's going on we're going to prep our seafood.
Put defrosted scallops in a bowl large enough to hold the fish with them.
Cut your white fish into cubes (bite size), add to scallops, sprinkle with a little salt and if you like some herb de province. Give them a gentle toss to spread the seasoning.
If you don't have any you can mix these ingredients to make it: 1 tsp thyme, 1 tsp sumer savory, 1/2 tsp lavender, 1/2 tsp rosemary, 1/2 tsp oregano or 1/2 tsp basil, 1/4 tsp sage. I use a seafood seasoning or I'll just use some oregano, basil, sage, thyme, and rosemary since they're usually handy. You choose. It's your meal after all. ;)
This is my favorite part! Taste the sauce! If you like it leave it. If you think it needs more salt or pepper flakes add it. Then add the fish and scallops. Cook until the fish is white and flaky. Then you're done!
Remember this recipe is for my whole family so I'll be feeding anywhere between 3-6 people depending on the day. So expect leftovers if it's just 2 or 3. Don't expect any if you have 4-6, unless you set aside a small portion for your lunch the next day.
Ok, Nutritional Content!
Scallops: 6 large scallops .... 78 calories, .6g fat and 15g protein
Cod Fish: 3 oz .... 89 calories, .7g fat and 19.4g protein
Canned Tomatoes 1/2 C .... 32 calories, .3g fat and 1.6g protein
Chicken Broth 1 C .... 10 calories, .4g fat and 1g protein
Onion Medium Yellow .... 40 calories, 0g fat and 1g protein
Garlic Clove .... 5 calories, 0g fat and .5g protein
So if you add it up for the whole pot you'll have
107 calories canned tomatoes
312 calories in approximately 1.5 lbs of scallops
474 calories in approximately 1 lb of Cod
40 calories in 4 c of broth
40 calories in onion
20 calories in 4 cloves of garlic
------------------------------------------
993 calories in the whole pot!
Divide that up into 6 portions and that makes it 165.5 calories per serving!
VIOLA!!!
See, eating while on HCG doesn't have to be boring or blah. You can have color and flavor and still stay on track! Awesome isn't it!!!
Have a great week!!!
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