Recipes for Phase 2 of the hCG Diet Protocol - for any version of the diet
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Lemon Dill Salmon Cakes w/ Garlic Kale & Capers – AP
In a medium sized bowl, mix salmon, psyllium husk powder, lemon juice, dill, parsley, chives and salt. Mash together until the mix is well combined
Roll salmon mix into 4 cakes using a ½ cup measure (each patty 230g raw) and place on a foil lined tray
Bake salmon cakes for 30 minutes with a temperature of 350 degress F, flipping the cakes over after 15 minutes and continuing to cook for the remaining 15.
Meanwhile, place minced garlic and kale into a large sauté pan with about 1/2 cup water. Cover and steam for about 8 minutes or until kale is soft (alternately sauté briefly in just a couple tablespoons of water if you like it a little less cooked) . Add lemon juice and salt and stir
Serve salmon cakes on top of steamed kale and enjoy while hot.
*There are different fat contents in canned salmon- look specifically for one with very low fat per serving.
Make extra salmon cakes and freeze. Pull them out of the freezer and bake when you are ready to enjoy!