HCG Recipes

Green Onion Soup

# green onions (allowed amount)
# 2 c vegetable broth
# 1-2 t liquid aminos
# 1 t parsley
# 1 t zsweet
# 1/2 t paprika
# 1/2 t salt
# 1/2 t dill
# 1/2 t thyme
# 1/8 t cayenne or red pepper flakes
# 1/8 t celery seed


1. Briefly steam the green onions until tender.
2. Preheat saucepan over MED heat.
3. Chop steamed green onions.
4. In a saucepan, saute the green onions in a bit of vegetable broth for a couple of minutes, then add the parsley, zsweet, paprika, salt, dill, thyme, celery seed, and cayenne. Saute 1-2 mins more.
5. Add remaining vegetable broth, reduce heat, cover and simmer 20-30 mins.
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Lemon Oregano Whitefish Packet w/ Asparagus

# 100g whitefish
# asparagus (allowed amount)
# juice of one lemon
# 1 t oregano
# salt/pepper


1. Preheat the oven to 400F.
2. Snap off woody ends of asparagus and discard.
3. Tear off a large sheet of non-stick aluminum foil.
4. In the center of this sheet, place asparagus spears and sprinkle with salt/pepper.
5. Place whitefish on top of asparagus.
6. In small bowl, combine lemon juice & oregano, and pour over fish.
7. Fold up edges and completely seal packet on all sides.
8. Bake 10-20 mins, until fish flakes.
9. Serve.

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I Shouldn't Have A V8

# tomato (allowed amount)
# juice of half lemon
# 1 t fresh cilantro, minced
# 1/2 t zsweet (to taste)
# 1/4-1/2 t garlic paste (to taste) or 1 clove minced
# 1/4 t cumin
# 1/4 t sugar-free worcestershire
# 1/8 t celery seed
# salt/pepper (to taste)
# tabasco (to taste)


1. In blender, combine all ingredients and puree until reaches desired consistency.
2. Place in refrigerator until chilled or serve over ice.


TIP: Depending on the amount of tomato used, you may need to vary most of these amounts according to taste.


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Radish Salad

# radishes, sliced (allowed amount)
# lemon juice
# 1 T dehydrated minced onion
# 1 T parsley
# 1-2 t liquid aminos
# salt/pepper (to taste)

1. In bowl, combine all ingredients and refrigerate 30 mins to 1 hr before serving.

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Lemon Ginger Asparagus

# asparagus (allowed amount)
# 1/2 c water
# 1/2 T fresh minced ginger root
# 3 cloves minced garlic
# lemon zest
# black pepper


1. Preheat pan over MED heat.
2. Snap off woody ends of asparagus spears & discard.
3. Snap spears into 2-3 pieces.
4. Add garlic & ginger to the pan & cook for 2-3 mins.
5. Add asparagus & water. Bring to a boil for 5 mins.
6. Remove asparagus and top with lemon rind & pepper.
7. Serve.


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Steamed Cabbage

# cabbage (allowed amount)
# juice of half lemon
# 1/2 t spicy mustard
# salt/pepper (to taste)


1. Place cabbage in steamer. Cover and steam 5-10 mins, until slightly tender.
2. In small bowl, combine spicy mustard and lemon juice.
3. Place cabbage in bowl. Add lemon/mustard mix and toss.
4. Sprinkle with salt/pepper.
5. Serve immediately.


TIP: If you have no steamer available, simply place & cover a strainer/colander over a pot of boiling water.

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Lemon Pepper Fish

# 100g whitefish
# juice of half lemon
# 1-3 cloves minced garlic
# 1/2 t black pepper
# 1/4 t salt
# 1/4 t cumin powder
# 1/8 t turmeric


1. Place fish in small bowl. Add garlic, black pepper, salt, cumin, and turmeric. Ensure to coat both sides.
2. Cover & marinate at least 1 hour in refrigerator.
3. Preheat oven to 400.
4. Place the fish in a non-stick baking dish, & cover with the marinade.
5. Bake 10-20 minutes depending on thickness, until fish easily flakes.
6. Squeeze with lemon juice.
7. Serve.