Recipes for Phase 2 of the hCG Diet Protocol - for any version of the diet
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Phase 2 hCG Recipe | Lemon Dill Salmon Cakes w/ Garlic Kale & Capers | AP
In a medium-sized bowl, mix the salmon, psyllium husk powder, lemon juice, dill, parsley, chives and salt. Mash together until the mix is well combined.
Roll the 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 degrees 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 the 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! Grill the salmon cakes for a nice charred taste Use spinach rather than kale for another twist. See my article here: HOW TO STORE FRESH HERBS TO LAST ON THE HCG DIET PROTOCOL