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!

Photo Credit

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!

Southwestern Lettuce Wraps

Something spicy to warm you up during this week of cold and winter mayhem!  Where are you right now?  Somewhere warm and sunny?  Somewhere that is supposed to be warm and sunny but is cold and blistering?  Holed up in your house with 2 feet of snow against your front door?  Mother nature sure is grumpy this week, there was no shadow today so spring I will see you soon!  Happy Groundhog's Day.
I have a photo but cannot find it...I will post it when I find the right SD card! 

Southwestern Lettuce Wraps

1 pound chicken breast, boneless and skinless and cut in small pieces
2 tsp garlic cloves, minced

1 tsp onion powder

1 tsp cumin

1/2 tsp red pepper flakes (less or none for mild heat)

1/2 tsp celtic sea salt

1/8 tsp chipolte powder

1/4 C water or protocol chicken broth

1/4 C fresh cilantro, chopped

squeez of fresh lemon

12 or more romaine or bibb lettuce leaves

Heat a large saute pan to medium high heat.  Add 2 teaspoons water or broth to the hot pan and add the chicken.  Cook the chicken for about 3 - 4 minutes, stirring occasionally.  Add the garlic, onion powder, red pepper flakes, cumin and chipolte powder and cook for an additional 3 - 4 minutes.  Stir in the water or broth and cook for a minute or until heated through.  Stir in cilantro and a squeeze of lemon juice.  Measure out your 3 ounce serving and serve in lettuce leaves.

Note:  This would be excellent with any meat.  Thin sliced sirloin, shrimp, fish tacos...  If your too busy, pop the stuff in the slow cooker and it will be done when you get home!  Or use the ingredients as a marinade and grill for great flavor.  Top your wraps with some thin sliced granny smith for a nice sour crunch.

Phase 3/4:  Replace the cooking water/ broth with oil or butter.  Replace the 1/4 C water/ broth with tomato sauce or crushed tomatoes.  Replace the onion powder with thin sliced onion and add bell peppers.  Top with cheese, cultured sour cream and homemade salsa.

Green Onions while on P2 and Herb Topped Tilapia

Good Morning my friends,
There has been questions and inquires off and on about the "Should I or shouldn't I use green onions?",  "Is using green onion mixing veggies?",  "Can I use green onion with other vegetables?" 
All of these questions and concerns are great!  It lets me know you are trying to follow the Dr. Simeon's protocol and that is much better than following an adapted version.  These are valid questions so I wanted to answer and give my thoughts to you and why I do add green onion to my recipes.  I will be placing this info in the HCG Food List page here.  That is where the permanent home will be for this info and I may reference to it now and again for newcomers. 

Green Onion-  is a perennial herb growing to about 1.22 m high, with 4 to 6 hollow cylindrical leaves. On top of the long stalk, greenish-white flowers are present in the form of solitary umbels growing up to 1-inch wide. The seeds of the plant are black and angular. The underground bulb, which is used medicinally, is made up of fleshy leaf sheaths forming a thin-skinned capsule.

Should I or shouldn't I use green onion with other veggies?-  Yes you can, but never have to.  Do not ever do something if you are not comfortable with it.  Simply leave them out.
 Is green onions mixing veggies?-  No it is not mixing veggies, green onion is an herb just like basil, rosemary, thyme, oregano, mint, etc...
 Can I use green onion with other vegetables?- Yes you can!  You can use it just like you do with normal seasonings.  Now don't go overboard but you can use it like a spice.  It is not mixing vegetables and is safe per the Dr. Simeons Pounds and Inches protocol.

***Now a recipe to honor the great green onion! It has offered a refuge to my palette while on Phase 2. 

Herb Topped Tilapia

4 TB water or broth

1 TB fresh lemon juice

1/4 cup chopped green onions, sliced

1 TB fresh parsley, chopped (1 tsp dried)

1/2 tsp celtic sea salt

1/4 tsp fresh cracked pepper

4 tilapia fillets

Preheat oven to 400 degrees F.  Measure out and cut your 3.5 ounce white fish servings. Place fillets in glass baking dish. In a small bowl, combine water, lemon, green onion, parsley, salt, and pepper. Top fillets with the seasoning mixture.  Bake fillets for 15-25 minutes, or until fish flakes easily with a fork.
Note: This would also be great with chicken or shrimp too.

Phase 3/4:  Replace water with butter. 

Lemons and green onions are something that you can grow in your home during the winter too!  I grow herbs all year round, I just love fresh rosemary I can never grow enough or fast enough.

Grilled Halibut with Lemon-Basil Vinaigrette

Hope you can grill or broil this fabulous recipe during the weekend, sit down and enjoy with the people you love.  Have a great weekend all!

Grilled Halibut with Lemon-Basil Vinaigrette
4 small halibut steaks, cut to your allowed 100 grams first while raw.
1 lemon-  juiced and grated lemon rind
1 TB water if needed
3 cloves garlic, minced
3 TB of fresh chopped basil (3 tsp dried basil)
Celtic Sea Salt and pepper to taste

Preheat grill to med-high. Season Halibut with salt and pepper and set aside.
For the Lemon-Basil Vinaigrette, whisk all the other ingredients in a small bowl. Take 1 TB of the vinaigrette and brush it on each piece of fish.  Grill each piece of fish until just cooked through, approx. 4 minutes on each side. Plate each piece and top it with the vinaigrette.  Serve over sauteed swiss chard or spinach.  Enjoy!
Note:  This would be great with shrimp over spinach too!

Tilapia Pizzaiola

Good Morning All the HCG Dieters,

What a great way to start off the week...with a yummy Tilapia Pizzaiola recipe from Jackie B!  Thank you for sharing the nice recipe and photos with us.  You can make this with any white fish, chicken or lean sirloin for Phase 2. 

Tilapia Pizzaiola
100g Tilapia (or other white fish, steak or chicken)
fresh tomatoes, diced
2-3 garlic cloves
2 t Italian Seasoning
1/4 tsp chili powder
sea salt
white pepper

Preheat oven to 375 degrees.  Take 1/2 the diced tomatoes and place in a baking dish.  Place meat on top of tomatoes.  Take remaining tomatoes and mix in garlic, chili powder and seasoning.  Place this mixture on top of fish or meat.  Season with sea salt and white pepper as desired.  Cover tightly with foil or lid and bake until done.
Note:  Fish usually takes 15-20 minutes, chicken 20-30 minutes and steak 35-45 minutes.
Phase 3:   Add olive oil, onions, spinach and parmesan.

Basil Shrimp

Hello Manic Monday! 
Sorry no pictures today ladies and gents.  But this is an easy one to envision.  You may use any protocol meat you wish.  Hope you enjoy! 

Basil Shrimp
1 pound fresh shrimp, peeled and deveined
1/4 cup chicken broth- Pacific Low Sodium
1/2 lemons, juiced
3 cloves garlic, minced
1 tablespoons grain mustard- make sure sugar free
1/2 cup fresh basil leaves- sliced
sea salt and black pepper to taste

In a pan, pour in chicken broth and lemon juice.  Measure and stir in mustard and garlic, heat until simmering. Add shrimp, basil, salt and pepper and toss to coat.  Simmer over medium for 8-10 minutes until shrimp is done and pink.  Remove and plate, measure your 3 ounces and serve with asparagus or some cooked spinach with lemon. 
Note:  If you want to make more of a soup out of this, add 2 cups chicken broth, touch more lemon and shredded cabbage or spinach at the end and cook until just translucent.
PS:  Nix the broth and use as a marinade.  Toss on the grill before summer ends.