Curried Tilapia

Phase 2 Tilapia recipe
3.5 oz Tilapia
Onions
2 Tbs Liquid amino’s
Juice of a lemon
1/8 tsp  Curry powder or to taste

Fresh garlic
Dash of garlic salt, onion powder
 
Mix liquid amino’s with the remaining ingredents together.  Marinate the meat for 10 minutes, turning fish so all sided are marinated.  Place  fillet on the one side of  foil sheet.  Place  onions,  on top of the fish.   Fold the edges of the foil around the fish neatly, then pour remaining mixture on fish  and press edges together to seal.     Grill for 10-12 minutes over a medium flame, or until the fish is white and firm.  Unwrap the foil packet and remove the fish.  I mixed up the fish with the marinade after cooking to ensure all the meat was covered in the curry mixture.

Curried Tilapia

Phase 2 Tilapia recipe
3.5 oz Tilapia
Onions
2 Tbs Liquid amino’s
Juice of a lemon
1/8 tsp  Curry powder or to taste

Fresh garlic
Dash of garlic salt, onion powder
 
Mix liquid amino’s with the remaining ingredents together.  Marinate the meat for 10 minutes, turning fish so all sided are marinated.  Place  fillet on the one side of  foil sheet.  Place  onions,  on top of the fish.   Fold the edges of the foil around the fish neatly, then pour remaining mixture on fish  and press edges together to seal.     Grill for 10-12 minutes over a medium flame, or until the fish is white and firm.  Unwrap the foil packet and remove the fish.  I mixed up the fish with the marinade after cooking to ensure all the meat was covered in the curry mixture.

Fresh Grilled Talapia for Phase 2
 
3.5 oz talapia
Juice of one lemon
Lemon and Herb spices ( I use Old Bay)
Onion, sliced
Cilantro, rinsed and dried
1 sheet of tin foil, about 10 inches square

Heat grill to medium heat.  Season all sides of the tilapia fillet.  Place  fillets on the one side of  foil sheet.  Place  onions and  cilantro on top of the fish, then sprinkle with lemon juice.  Fold the edges of the foil around the fish neatly and press edges together to seal.    Grill for 10-12 minutes over a medium flame, or until the fish is white and firm.  Unwrap the foil packet and remove the fish, discarding the cilantro and  onions.

1 egg
1/2 tsp garlic
1/2 tsp pepper
2 lbs. (white) fish
3/4 C. grated parmesan cheese
1 Tbsp. Olive oil
2 Tbsp. chopped parsley
1 lemon, cut into wedges

Beat egg with garlic and pepper. Coat fish fillets with egg mixture and roll in the parmesan cheese to coat. Let sit at least 5 minutes. Heat oil on medium heat in large skillet and cook fillets until browned. Turn the fillets over to brown other side. Sprinkle with parsley and lemon.

(P3 recipe for Dr. Simeons protocol on the hCG diet)

Heat nonstick pan over MED-HI heat.
Mix of the broth with pepper, minced garlic, and other spices. Add to pan.
Cook less than a minute. Be sure not to burn the garlic.
Add shrimp. Cook 3 minutes.
Grilling instructions.

Preheat the grill to medium.
Grill shrimp for three to five minutes, until pink and curled. Be careful not to overcook. Larger shrimp take longer than smaller ones, of course!
While cooking, baste shrimp with mix from above

Phase 2 recipe

whitefish/ Talapia

Talapia with Asparagus

asparagus (allowed amount)
juice of one lemon
2 lemon slices
1 t oregano
salt/pepper
Other spices
Preheat the oven to 400F.

Snap off woody ends of asparagus and discard.

Tear off a large sheet of non-stick aluminum foil.

In the center of this sheet, place asparagus spears and sprinkle with salt/pepper.

Place whitefish on top of asparagus.

In small bowl, combine lemon juice & oregano, and pour over fish.

Fold up edges and completely seal packet on all sides.

Bake 10-20 mins, until fish flakes.

Serve.

Phase 2 recipe

Curried Shrimp

Preheat pan over MED heat.  Add onion and garlic. Cook until translucent. 5-10 mins. Add shrimp, seasonings, and water. Mix & stir fry until cooked through.   Add  chopped up spinach if desired.

Phase 2 recipe

Jambalya

Ingredients:

100 grams shrimp (chicken, beef, or chicken sausage can be used)

Tomatoes or celery chopped

1 cup vegetable broth or water

1 tablespoon lemon juice

1 tablespoon chopped onion

1 clove garlic crushed and minced

Dash of Worcestershire sauce

Dash of hot sauce

Dash of liquid smoke (optional)

Pinch of cayenne to taste

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

Pinch of thyme

Salt and pepper

Water as needed

Directions

Lightly sauté shrimp or chicken with celery or tomatoes, garlic and onion in

lemon juice until cooked or lightly browned. Deglaze the pan with broth

and add seasonings. Simmer on low for approximately 20-30 minutes until

liquid is slightly reduced adding additional broth or water to achieve desired

consistency.

Makes 1 serving (1 protein, 1 vegetable, 1 fruit)

Phase 3 modifications: Add chopped red and green bell pepper and

additional seafood, chicken, sausage, etc.

Phase 2 recipe

Shrimp Cocktail

Ingredients:
100 grams raw shrimp (approximately 10-12 medium shrimp steamed)
Cocktail sauce
1 well blended tomato
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
1 teaspoon hot sauce
1/8 teaspoon of horseradish or to taste
Dash of mustard powder
Stevia to taste
Salt and pepper to taste
Water as needed for desired consistency

Directions:

Mix blended tomato paste, vinegar, horseradish, lemon juice and spices together and
allow spices to marinate and dipping sauce to chill. Add additional water as needed

Phase 3 recipe

1 can tuna
1/3 c. celery, chopped
2 green onions, chopped
1/2 tsp. Braggs Liquid Aminos
2 tsp. Mayonnaise

Mix above and spread on 1 Ezekiel English Muffin, split. Bake at 350 fro 15-20 minutes. Top with shredded cheese and bake until cheese is melted. Makes 4 (1/2 muffins) Approx 200 calories per 1/2 muffin