Place steamed shrimp in the food processor, pulse a few times to chop up shrimp.
In a small bowl, combine shrimp, parsley, lemon juice, salt & pepper then cover and refrigerate for an hour. After an hour, put the shrimp mix in a scooped out tomato, with its cover chopped and amalgamated with the shrimp mixture. You can discard seeds if you like. Then top with a couple dashes of tabasco if desired.
I just shared this on another thread. In case no one else checked that thread. Here goes something....
The tomato does NOT have to be raw (I make spaghetti sauce with it and eat this with my miracle noodles), and neither does the apple... I dry the apple in slices to have a great almost crunchy snack, or bake it to have a hot after dinner dessert like apple pie. Crush your melba toast to bread your chicken or to make meatballs with some SUPER LEAN ground beef!!! The food doesn't HAVE to be boring... just be creative! (And a little resourceful!!)
Chicken Bruschetta 1 Chicken breast (100g)
1 Vine ripened Tomato (chopped)
2 Garlic Cloves (3 if your like me and love garlic) finely chopped
3 Basil Leaves (chopped)
Pinch of Red Pepper Flake (if you like a little heat)
Spinach Leaves (1 cup)
Sprinkle Chicken with Italian Seasoning, Garlic and Onion Powder; Grill the chicken; when done let rest for 5 minutes. Combine tomato, garlic and basil, add salt and pepper to taste, sprinkle in a pinch of red pepper flake (optional). Stir until well combined.
Place Spinach leaves on plate, place Chicken on spinach leaves top with Bruschetta tomato mixture.
(1 protein, 1 fruit, 1 veggie)
Portabella mushroom cap
Small can of tomatoe paste
Rotella diced tomatoes with green chiles
Ground beef (94/7)
Clean out portabella mushroom caps of brown stuff and stem. Sprinkle with garlic powder, onion powder and italian seasoning. Roast in bbq or oven at 425 for about a 1/2 hour. Brown meat with fresh garlic, onio powder and italian seasoning. Add tomatos and paste. Scoop a spoon full into cap. Return to oven for 10 minutes...serve...YUM!
The p3 food I'm obssessed with is... drumroll...... JALEPENO POPPERS!!!!!!!!!!!
I usually make this for lunch with 3 jalepenos, 3 slices bacon and 2 oz neufchatel (1/3 less fat cream cheese). Cut your pepper and bacon slices in half. Hull out the middles and take out as much or as little as you like. (The white part is the hotness. I usually get as much out as I can.)
stuff the peppers with cream cheese and wrap with bacon. Skewer them with a toothpick and bake at 450 till the bacon is done to your liking. Or else put them on the bbq with some yummy meat!!! mmm. p3. love this phase!
Also should youtube search for chocolate delight. Haven't made it yet, but soooo excited to!!!
This is a recipe I found on another HCG sight and it is awesome. I changed it a little to suit my taste.
Thai Chicken Curry Soup
100 grams chicken breast sliced thin
2 cups chicken broth
1 tbl. green curry paste
2 tbl. fish sauce
1 tbl. stevia
2 cups chopped baby bok choy ( or regular bok choy )
1/2 tsp sambal oleek ( can delete this if you don't want it to spicy)
juice of 1/2 lime
Combine broth with curry paste and cook for 3 minutes. Add fish sauce, stevia and chili paste. Add chicken and poach for 5 minutes. Add bok choy and continue to cook for 5 minutes or until bok choy is tender. Take off heat and add lime juice.
I also added a dab of coconut oil for flavor. I know it's not on the portocol but adds a great flavor.
This sounds like an AWESOME recipe.
Although, i am a little confised because i thought that you couldnt have mushrooms on the HCG diet?
I read that in Kevin Tredua's book.
If this is incorrect i will be tickled pink because i LOVE mushrooms!!
This is my 2nd cycle of HCG injections, im on day 12 with 18lb wt loss so far. so any recipes that are new to me wld be GREAT!!! ;)