8 oz boneless, skinless, salmon fillet, cut into large cubes
salt and pepper to taste
1 large egg white, slightly beaten
1 TB lemon juice
1/4 tsp Old Bay Seasoning
2 tsp fresh dill and cilantro
1. Place all the ingredients in a food processor and using the pulse button, chop until just combined. Transfer to a cutting board or clean plate. Mold the salmon mixture into a the shape of 2 burgers, place on waxed paper, and set in the fridge for 10 to 15 minutes.
2. Heat a grill or broiler to medium-high. Lightly coat the grates or the bottom of the broiler pan with oil. Grill or broil the burgers until they are firm to the touch and lightly golden, 3-4 minutes per side. Serve immediately.
Serve was a side salad or a side of grilled veggies.
This recipe is from the hCG Diet Quick Start Cookbook (Phase 3)
3 lb Lean Beef Roast, no more than 1 ½ inches thick
1 head garlic
1 tsp rice wine vinegar
½ t sea salt
½ t fresh-cracked pepper
Dry-roast the garlic: Pre-heat the oven to 350 degrees. Separate the cloves from the head; do NOT peel the cloves. Spray a cookie sheet with non-stick cooking spray. Spread the cloves on the tray; don’t let them crowd and touch. Bake for 15 minutes. Reduce the temperature to 250 degrees. Check the cloves every 10-15 minutes. Turn cloves to prevent burning. Remove when all sides are brown. Allow to cool.
Tenderize the steak between 2 large pieces of heavy-duty plastic wrap to no more than ½ inch thick. Your market may offer this service as well. Peel and mash the garlic cloves. Add remaining spices to garlic paste. Spread ¾ of the mixture on one side of the beef. Roll up tightly, garlic facing in, and tie. Use remaining garlic on the outside of the beef.
Place a meat thermometer in the beef. Cover loosely with foil and set aside.
Sweat sliced shallots in a sauté pan with a small amount of water as needed. Once translucent, layer the shallots in the bottom of a baking dish. Place the beef on top of the shallots and leave the foil to protect the beef from burning.
Roast at 350 degrees for 30 minutes. Add water, as needed, to keep the shallots from burning. Reduce heat to 250 degrees. Remove the foil and roast to an internal thermometer reads 160 degrees or clear pan juices. Allow least another 60 minutes.
Rest the beef rest 18 minutes; remove twine and slice. Be sure to make at least one portion the right size for your current stage.