Honey Mustard Cole Slaw

How is everyone today?  The weather is finally warming here in Minnesota.  Can't wait for more sunshine and flwers!  Wishing all the mommies a Happy Mother's Day this weekend.  Take some time to treat yourself with a book, manicure, detox bath or just by giving yourself a a boost of confidence.  Tell yourself you are amazing and believe it! 
Another cole slaw recipe that will be sure to be loved.  Maybe not as much as our all time number one Asian Slaw but close.  To see all other cole slaw recipes, see here.  Have a great weekend everyone!

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Honey Mustard Cole Slaw
(Serves 2-4)
4 cups of chopped cabbage
4 green onions, chopped
2 TB dijon mustard
2 TB yellow mustard
2 TB apple cider vinegar
2 TB water
1 tsp garlic powder
1/4 tsp onion powder
1/4 tsp stevia, powdered or liquid
fresh cracked black pepper to taste
Cilantro (optional)

Chop the cabbage and green onions and set aside in a large bowl.  In a separate bowl, whisk together everything else and pour over the cabbage. Toss all to combine.  Allow the cole slaw to sit in the refrigerator for about an hour or two before serving.

Phase 3/4- Replace water with olive oil.  Add julienned veggies of your choice such as green pepper, red onion, cucumbers, alfalfa sprouts or snow peas.  Try broccoli slaw too!

Citrus 'Slaw

I am hoping you all will love this as much as I do.  I am also hoping this delight will become as popular as you have made the Asian Slaw recipe.  Great flavors and colors really make this a keeper for P2 and beyond. 

Thank you to Minced for inspiring this Phase 2 version of her recipe.  To see her Phase 4 quality recipe, see here.  Healthy, refreshing and brightly colorful to satisfy all your taste buds and senses.

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Citrus 'Slaw

(1-2 servings)

1/2 small red cabbage, thinly sliced (about 2 cups)

1 orange, peeled, cut in half lengthwise, and then thinly sliced

2 green onions, ends trimmed, thinly cut

1 1/2 TB fresh squeezed lemon juice

1/8 tsp Valencia Orange stevia (plain, liquid or powdered is good too)

1/2 tsp ground cumin

1/4 tsp celtic sea salt

1/4 tsp fresh cracked pepper

Combine the red cabbage, orange slices, and green onions in a large bowl.  Toss to combine.
Whisk together the lemon juice, Valencia Orange stevia, and ground cumin in a small bowl.  Season to taste with salt and pepper.  Drizzle the dressing over the slaw.  Toss to combine.  Adjust the seasoning as needed.  The slaw can be served immediately, but improves in flavor if refrigerated for 30-60 minutes prior to eating.

Phase 3 and 4:  Use lemons and/or limes. Add 1 TB of grapeseed or olive oil to the lemon juice mixture.

Fish Tacos

I read something yesterday and I thought of all of you, I started thinking and this is what I came up with.

Losing weight for our health and heart is great... But you are beautiful today, right where you are you are beautiful. Don't ever think less of yourself, don't ever judge your jean size. Your health is worth it, you are worth it... But you are beautiful right now, right where you are. 

I hope that is encouraging to someone today.  Now onto the food!  We have a special guest post today, thank you Rachel for your wonderful Fish Tacos recipe.  I know many will try this and love it as much as you do!  We appreciate your contribution and generosity to share with us!

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Fish Tacos
(Serves 1)
3.5 oz tilapia or any protocol white fish
1/4 tsp chili powder
1/4 tsp cumin
1/4 tsp onion powder
1/4 tsp fresh ground pepper
squeeze of lemon
cilantro
green onion
any bibb lettuce (Romaine, Green Leaf....)

Season fish with chili powder, cumin, onion powder, and pepper. Pan fry over medium heat a a little water until cooked through. Divide pieces of cooked fish to two or more lettuce leaves.  Sprinkle with green onion, cilantro and squeeze of lemon.  Enjoy!

Note: This would be excellent with the Asian Slaw recipe.  In order to not mix veggies, wrap with a raw or half cooked cabbage leaf, place some Asian Slaw inside the cabbage leaf and top with cooked fish.  Shrimp or lobster would be good too!

Beef and Cabbage

Hope everyone is having a wonderful weekend!  I thought I would end our cabbage week with nothing but another great cabbage recipe.  Today's recipe is from Michelle, thank you for sending this in to share with everyone.  She noted that this is a resemblance of a popular dish called Kalua Pig.  I know it will be appreciated and enjoyed by many! 

Beef and Cabbage

2-100 gram portions of lean ground beef

1/2 head of cabbage, chopped small

1/4 cup water or broth

shake or two of: (my suggestion would be to start off with 1/8 tsp, up to 1/4 tsp)

onion powder

garlic powder

Bragg's Liquid Aminos

few drops of liquid smoke (it is strong so start small and add to taste)

Salt and pepper to taste

Cook beef in skillet, drain and rinse if desired.  Add cabbage and rest of ingredients in a non stick skillet  over med high heat until cabbage is soft and most of moisture is gone.

Note:  If sharing this with the rest of your family, serve over brown rice.

PS-  This could also be done Phase 2 style with chicken breast in a crock pot and shredded, then stir fried with the cabbage.  Same seasoning just increase if making a large crock pot. 

Asian 'Slaw

It must be cabbage week...Alright....I almost posted this last night I was so eager to share it with you all!  I made this up yesterday, ate it for dinner and thought I was cheating.  No joke!  My kids loved it, they asked for more tonight and wanted the leftovers in there school lunches for today.  This will be a regular even after Phase 2.
I thought this up after seeing a Asian Salad/ Coleslaw in the store and remembered a favorite salad I always like to make for gatherings when I am not on HCG Diet Protocol.  This may even taste better or maybe it's just me because of the nice new flavors I got to taste in this today.  Hope you enjoy more cabbage goodness or try it with spinach too!

Sweet, Sour, Tangy, Spicy- this will satisfy all your taste buds at once! All while 100% on protocol= priceless!

Asian 'Slaw
(2-4 servings)
1/2 large head of cabbage, sliced thin or shredded OR spinach
4 green onions, chopped
1/4 C cilantro, chopped
1/4 teaspoon red pepper flakes OR 1 tsp sugar free chili paste
1 teaspoon Dijon-style prepared mustard- sugar free
1/4 cup cider vinegar OR rice vinegar
1/2 lemon, juiced
2 cloves garlic, minced
1/2 tsp fresh ginger root, minced OR 1/8 tsp ginger powder
1/4 tsp powdered stevia or 10-15 drops liquid
1 teaspoon sea salt
1 TB water
Fresh cracked black pepper to taste

Combine cabbage (or spinach), green onions and cilantro in a large bowl then cover and stick in the fridge to let the flavors combine while making dressing (this really makes a difference).  In a smaller bowl, whisk together red pepper flakes (or chili paste), mustard, apple cider vinegar, lemon juice, garlic, ginger, stevia, salt, and water.  Pour this spicy-tangy dressing over the chopped cabbage and toss well. Refrigerate for 1 hour, then toss again. Taste salad, and add more chili paste, lemon juice, salt, or stevia to taste before serving.
NOTE: If you do not like spicy then leave out red pepper flakes or chili paste.
PS-  Use this dressing over any salad or to create a stir fry with a allowed meat and veggie.
Phase 3:  Add more veggies such as bell peppers, red onion, 1 tsp. of sesame oil and top with sesame seeds. Also sub out the 1 TB water for 1 TB healthy oil of your choice.

Cabbage and Chicken

Hello all the Manic Monday HCG-ers!

We have a special guest post today.  Thank you to Kathy, who sent this recipe and photo to share with all of you.  She has been enjoying this meal while on the HCG Diet Protocol.  We hope you enjoy it too!  Have a great week everyone.

Cabbage and Chicken
3.5 ounce raw chicken breast (no skin or bone)
3.5 ounce cabbage (cut up into chunks)
1/2 cup water
2 tablespoons of fresh squeezed lemon juice
1 teaspoon Mrs. Dash garlic and herbs
1 tablespoon Dried minced onion
1/2 teaspoon Sea salt
1/2 teaspoon Ground black pepper

In a small sauce pan, add your water and lemon juice. Add your chicken breast and cook until it turns white on both sides. Add your seasoning to taste and simmer on low heat until chicken is cooked all the way through. Add water to the chicken as needed to create a nice sauce. While your chicken is cooking, boil your cabbage (covered) in salted water until tender.


To serve, place your cabbage on a plate. Cut up you chicken into small bite size pieces and place it on top of your cabbage. Pour the remaining juices and spices from your pan on top and enjoy.

I usually try and make multiple meals when cooking for phase 2 and freeze what I'm not going to use that day. So you can either make one portion as indicated above or more if you want to save yourself a couple of days of cooking.

If you want to make multiple portions:
Take your package of skinless, boneless chicken breast and cut it up into 3.5 ounce portions. I can usually get six servings. You'll have to increase your seasoning to match. Then weigh you cabbage to match your chicken servings. So if I have six portions of chicken, I weigh 21 ounces (6 X 3.5 ounces) of cabbage to match. After your cabbage is tender, drain and divide it into six equal portions. Each portion can be weighed to make sure they are equal. I usually label and freeze each meal in plastic snack containers.