Alright, so this is Russell checking in. This is the last day of my carb loading phase, and it’s also Sunday, so I’m getting ready for the coming week. I normally work about 10 hours a day, so I don’t like spending a lot of time during the week cooking. What I usually do is cook in bulk on the weekend – enough to last me, if not the full week, at least half of the week – then I’ll portion off what I need for the day and save the rest for later.
What I’m cooking today is like a chicken fajita type meal. Let me show you what I have. I have some cilantro, green onions, Spanish onions, bell peppers, garlic, and chicken breast tenders. When you’re cooking for this diet you cannot have any fat in your diet. What I like about chicken breast tenders is that there is no fat on them. They actually come from the underside of the chicken breast and they’re fat free. So instead of having to cut the fat off a chicken breast, I just like to use this stuff.
I was trying to find my scale to weigh my ingredients before I started cooking. But I can’t seem to locate it anywhere, which shows you how often I use it. But actually the trick is for each meal you’re allowed to eat 4 ounces of meat, and about a handful of vegetables. What I was going to do was to cook one portion for you. And when I was done I was going to weigh it out so that you can see how much a cooked portion weighs. And then use that as a guide so that if you are cooking in bulk, what you could to is once you know how much one portion is supposed to weigh you can cook the whole thing in bulk and weight out a portion that you need for your meal. But I’ve been doing this diet for some time now off and on for the last couple months and I’ve lost a lot of weight so far and I can prity much eyeball how much I need for each meal. I know what roughly 4 ounces of meat and a handful of vegetables looks like because I’ve been doing it long enough.
I’m not the kind of guy who keeps an extremely strict record of what I eat. If you are the type of person who needs to do that, by all means do so. I’m not. And I’m not going to do it because it will drive me crazy. I usually eat what I need or a little bit less, so as long as I eyeball my portions I’m fine.
One important cooking tip I want to give you is before placing down your cutting board I highly recommend that you damp a towel and put it on the counter and place your cutting board on top. What that does is that it makes it so that your cutting board doesn’t slip while you’re cutting. Without it your cutting board will slide around easily making for a dangerous working surface.
Another important thing while you’re cooking is to make sure to use a sharp knife. It’s easier to cut yourself with a dull knife because it could slip easily while you’re cutting. So whenever you’re cooking, make sure to use a sharp knife and a damp towel beneath your cutting board. I don’t have a very big pot to work with so I’m going to split my ingredients between a pot and a skillet. I’m going to cook them separately then combine them together when I’m done.
When you cook for the hCG diet you’re not allowed to use any oil or anything, so this will be pretty dry. So I want to stir the ingredients fairly often while I’m cooking so that none of them burn. After I’ve seared the vegetables I’m going to add a little bit of water to stop the ingredients from burning.
What I like to do when I cook I clean as I go. So while this is cooking I’m going to pick up whatever I can and put a way whatever I don’t need so that when I’m done cooking I should have a clean kitchen.
What I’m going to use for seasonings are paprika, cumin, chili powder, pepper, and salt. The primary spice I’m going to use is paprika. I’m not going to use too much cumin because I don’t want to have a strong cumin flavor. Cumin is a common flavor in chili. I don’t want to add to much of it because I don’t want this to taste like chili.
As you may notice, when I cook I don’t really measure out my spices before put them into my food. That’s because I’ve been cooking for a long time and am good at eyeballing what I need.
When I’m ready to eat this, before I heat it up I’m going to add water to it and eat it as a soup. In order to freshen it up I’m going to add some chopped up cilantro, green onions, and fresh lime juice.
Did you enjoy this video on how to cook a delicious meal for Phase 2 of the hCG diet?
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