Recipe Wednesday!

Pumpkin Hummus


1-1/2 pound fresh pumpkin

8 ounces prepared hummus

olive oil cooking spray

2 teaspoons powdered ginger

2 teaspoons sweet paprika

1/2 teaspoon salt

1/2 cup fresh herbs, chopped (oregano, thyme, marjoram, rosemary, basil, etc)


Start with prepared hummus and preheat the oven to 180 degrees. Peel and slice pumpkin. Pre-cook the pumpkin slices for 10 minutes in the microwave with a dash of water in a covered bowl. Give your baking sheet a spritz of oil then lay the pumpkin slices on the baking tray and give them a spritz of oil.  Sprinkle with paprika, ginger, mixed green herbs, and salt. Bake until nice and soft. Will take about 40 minutes. Let the pumpkin cool and then mash. Mix in the hummus and add more herbs and spices if you like. Serve as a dip with fresh crispy vegetables!

Recipe from:

Recipe Wednesday!

Baked Sea Bass with Capers and Lemon


  • 1 lb sea bass fillets
  • 1 lemon
  • 2 Tbs capers, rinsed
  • 2 sprigs fresh dill
  • sea salt and freshly ground black pepper



  1. Preheat oven to 350℉.
  2. Place sea bass fillets on a broiler pan.
  3. Thinly slice lemon (1/8″ slices).
  4. Sprinkle the fish with sea salt and freshly ground black pepper.  Top with capers and dill sprigs.  Cover with fresh lemon slices.
  5. Bake for 10-15 minutes, until fish flakes easily with a fork.

Recipe from:

Recipe Wednesday!

Super Beef Chili

8 oz. lean (95%) ground beef

1/2 ts onion flakes

1/2 ts garlic granules

1 TB chili powder

1 ts paprika

1/4 ts ground cumin

dash cayenne pepper

pinch salt

1 cup low sodium beef broth

2 medium tomatoes, cored, seeded, and diced

pinch or drop of plan concentrated stevia


1.  In a large nonstick skillet over medium-high heat, brown the ground beef, using a fork to break up any clumps.  Add the onion flakes, garlic granules, chili powder, paprika, cumin, cayenne, and salt, stir well to combine, and cook a further minute.

2.  In a medium bowl combine the broth, tomatoes, and stevia and pour the mixture into the skillet, stirring well to combine.

#.  Cook over low heat, stirring often, until the liquid is mostly absorbed and the beef is flavorful, about 20 minutes.  Taste for seasoning and serve immediately.

Recipe from:  hCG Diet Quick Start Cookbook Phase II

Recipe Wednesday!

Chicken Asparagus Bake

100 grams cubed chicken
Asparagus chopped
½ cup chicken broth or water
1 Melba toast crushed (optional)
1 clove garlic crushed and minced
2 tablespoons onion chopped
Dash of paprika
Salt and pepper to taste


Place chicken, asparagus, liquids, and spices and pour into small baking
dish. Bake at 375 degrees for 30 minutes or until bubbly and hot. Top with
crushed Melba toast crumbs and sprinkle with paprika.

For Phase 2 of HCG diet protocol.  Recipe from:

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Recipe Wednesday!

Craving a warm comfort dish?  Try this pasta-less recipe.

Spaghetti Squash Spaghetti


Spaghetti squash 4 cups
Coconut oil or butter (melted) 1 tbsp
Salt ¼ tsp
Pepper 1⁄8 tsp
Cinnamon 1⁄8 tsp
Olive oil cooking spray
Ground sirloin or extra lean ground beef (340 g) 12 oz
Onion (small diced) 1 cup
Tomato sauce 2 cups
Cashews (crushed) ¼ cup
Parmesan cheese (grated) ½ cup


Preheat oven to 375°F. Cut squash in half and clean out the center and seeds. Place cut side up on a baking sheet and drizzle with oil or butter. Season with salt, pepper and cinnamon and then place in the oven. Bake squash for 45 minutes or until tender enough to stick a fork into it with minimal resistance. Remove from oven and allow it to cool a little. While the squash is baking, preheat a non-stick frying pan on medium heat, lightly coat with spray and add the ground sirloin. Sauté the sirloin in batches if necessary, until lightly browned and cooked all the way through. Add onions and sauté for 2 minutes more. Remove from heat, add in the tomato sauce and cashews, and set aside. Once squash has cooled a little, scoop the flesh out of the skin with a spoon, measure and add it to the meat sauce. Next, reheat in the frying pan on medium until warm. Garnish with the parmesan.

Recipe from: Precision Nutrition