HCG Recipes

Thai Chicken Curry Soup

100 grams chicken breast sliced thin
2 cups chicken broth
1 tbl. green curry paste
2 tbl. fish sauce
1 tbl. stevia
2 cups chopped baby bok choy ( or regular bok choy )
1/2 tsp Sambal Oleek ( can delete this if you don't want it to spicy)
juice of 1/2 lime

Combine broth with curry paste and cook for 3 minutes. Add fish sauce, stevia and chili paste. Add chicken and poach for 5 minutes. Add bok choy and continue to cook for 5 minutes or until bok choy is tender. Take off heat and add lime juice.

I also added a dab of coconut oil for flavor. I know it's not on the protocol but adds a great flavor.

Stuffed Portabella Mushroom Caps

Portabella mushroom cap
Small can of tomatoe paste
Rotella diced tomatoes with green chiles
Ground beef (94/7)
Garlic
Italian seasoning
Salt
Pepper
Onion powder

Clean out Portabella mushroom caps of brown stuff and stem. Sprinkle with garlic powder, onion powder and italian seasoning. Roast in BBQ or oven at 425 for about a 1/2 hour. Brown meat with fresh garlic, onio powder and italian seasoning. Add tomatos and paste. Scoop a spoon full into cap. Return to oven for 10 minutes...serve.

Chicken Bruschetta

1 Chicken breast (100g)
1 Vine ripened Tomato (chopped)
2 Garlic Cloves (3 if your like me and love garlic) finely chopped
3 Basil Leaves (chopped)
Salt
Pepper
Pinch of Red Pepper Flake (if you like a little heat)
Italian Seasoning,
Garlic Powder
Onion Powder
Spinach Leaves (1 cup)

Sprinkle Chicken with Italian Seasoning, Garlic and Onion Powder; Grill the chicken; when done let rest for 5 minutes. Combine tomato, garlic and basil, add salt and pepper to taste, sprinkle in a pinch of red pepper flake (optional). Stir until well combined.

Place Spinach leaves on plate, place Chicken on spinach leaves top with Bruschetta tomato mixture.
(1 protein, 1 fruit, 1 veggie).

SHRIMP CEVICHE

1 to 2 lbs. shrimp, fresh or frozen, raw or cooked, peeled and deveined, tail-on or off
2 large lemons, freshly squeezed, about 3/4 cup to 1 cup
2-3 large limes, freshly squeezed, about 3/4 cup to 1 cup
1 tablespoon fresh garlic, minced
1 cubanel or other mild to medium pepper, ribs and seeds removed, finely chopped
1 red onion, finely chopped (about 1 cup)
1-3 tablespoons Tabasco or hot sauce (more or less to taste)
4 large tomatoes, chopped (about 2-3 cups)
2 cumbers, peeled and diced into 1/2 inch pieces (about 1.5 cups)
fresh cilantro, chopped (about 1/2 cup)
fresh parsley, chopped (about 1/2 cup)
sea salt and fresh ground black pepper to taste
Thaw shrimp if frozen. If using raw shrimp, bring a pot of water to boil and cook the shrimp for a minute or two until it turns opaque white and reddish—do not over cook the shrimp as it will be too rubbery in texture. Rinse shrimp under cold water. Combine juices of lemons and limes in a large bowl (not metal) or large Ziploc baggie and add shrimp. Cover bowl or zip baggie and refrigerate for 30 minutes to marinade. Large shrimp could be cut into smaller chunks (remove tails if doing this) to speed up marinade time.

Add to shrimp the Tabasco, garlic, onion and pepper and toss/mix evenly. Return to refrigerator for maybe another 30 minutes to let the flavors infuse the shrimp.

Before serving, toss in bowl the marinated shrimp mixture, cilantro, parsley, tomatoes and cucumbers and if needed, add sea salt and black pepper to taste.

Great with melba toast or Wasa crispbread cracker.

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.

Shrimp Stuffed Tomato

# 100g cooked shrimp
# tomato(es) - allowed amount
# juice of half lemon
# 1 T parsley (and any additional seasonings you like)
# salt/pepper to taste
# tabasco (optional)

1. Place cooked shrimp in food processor. Pulse a few times to chop up shrimp. Or, simply chop with sharp knife.
2. In small bowl, combine chopped shrimp, parsley, lemon juice, salt/pepper.
3. Cover and refrigerate 30 mins-1 hr.
4. When ready to serve, cut off top of tomato. Scoop out inside of tomato.
5. Chop & combine inside of tomato with shrimp mix. (You may discard seeds if you like.)
6. Fill tomato with shrimp mix.
7. Top with a couple dashes of tabasco (optional) and serve.

TIP: This is great using baked fish as well.

Cioppino

# 100g fish or seafood of choice
# 1 chopped tomato
# 2 c broth
# 2-3 cloves minced garlic
# 1 bay leaf
# 1 t dehydrated minced onion
# 1 t parsley
# 1/4 t oregano
# 1/4 t basil
# 1/8 t rosemary
# 1/8 t fennel seeds
# salt/pepper to taste
# tabasco

1. Combine minced onion, parsley, oregano, basil, rosemary, and fennel seeds in food processor or grinder. Grind.
2. Add seasonings and all other ingredients except for seafood & tabasco in saucepan.
3. Bring to a boil. Reduce heat, cover, and simmer for 30 mins.
4. Add fish and return to boil.
5. Reduce heat, cover, and simmer 5-15 mins.
6. Remove bay leaf.
7. Top with a few dashes of tabasco just before serving.

NOTE: For the tomato on this dish, chop up a few slices of tomato and then add 2 T of sugar free natural tomato sauce for a slightly more tomatoey taste.

Curried Broiled Fish

# 100g fish
# 1 sliced tomato
# 1/2 lemon
# 1/2-1 t curry seasoning

1. Preheat broiler.
2. Place fish on broiler rack.
3. Squeeze 1/2 lemon over fish.
4. Sprinkle with curry seasoning.
5. Place tomato slices on top of fish.
6. Broil 8"-10" away from broiler for 10-15 mins until tomato starts to blacken.
7. Serve.

NOTE: This includes both your meat and vegetable for this meal.

Biz's Famous Creole Catfish

There have been a few menu items that I've seen Biz post on her blog that I wanted to find out how she made them. With her permission, I'll be posting a few of those over the weekend. I tried this one tonight and it was SO good. The fish just falls apart in your mouth. Enjoy!

* 100g catfish (or any whitefish)
* 1 chopped tomato
* 1/2 c water
* 1 t minced onion
* 1-2 t cajun seasoning

1. Preheat pan over MED-HI heat.
2. Cut fish into bite size pieces.
3. Place fish in ziplock bag. Add minced onion & cajun seasoning to coat.
4. Pan fry coated fish in pan with water.
5. Cook 3-4 mins. If all the water cooks off, add more as needed.
6. Add chopped tomato & stir fry for another 5-10 mins until tomatoes become tender and dish becomes more soupy.

Down. Set. Chili!

# 100g ground steak
# 1 tomato
# 1/2 c water or broth
# 3-4 cloves minced garlic

Seasonings (to taste):
# 1/2 t onion powder
# 1/2 t oregano
# 1/4 t cumin
# 1/4 t black pepper
# 1/4 t cayenne
# 1/4 t basil
# 1/4 t thyme

1. Preheat pan over MED heat.
2. Add minced garlic and 1 T of the water/broth to pan.
3. Saute 2-3 mins. Be sure not to burn the garlic. Add more water/broth as necessary.
4. Increase heat to MED-HI.
5. Add ground steak and saute until brown - about 5 mins.
6. Add all seasonings and cook an additional 3 mins. Continue to add more water/broth as necessary.
7. While that is cooking dice 1/2 of tomato and place other 1/2 in food processor or blender to puree.
8. Mix in tomatoes, puree, and rest of broth.
9. Turn heat down to MED-LO and simmer until it reaches desired consistency.

TIP: Mix all my spices together in a small bowl so I can add them all at once.

This can be prepared in advance and frozen. I'll make up batches of this and freeze into individual portions. Then I take it out the night before I'm ready to serve. The kids love taking this for school lunches as well.

Marinara Sauce

# tomato
# water
# basil
# parsley
# onion powder
# garlic (fresh minced)
# salt
# pepper

1. Fill small saucepan with a few cups of water & bring to boil.
2. Score skin of tomato in a few places with serrated knife.
3. Blanch tomato in the boiling water for 1-2 mins.
4. Immediately transfer tomato to ice water to cool and discard boiling water.
5. Remove skin of tomato and discard skin.
6. Preheat small non-stick saucepan over MED-HI heat.
7. If want chunky sauce, crush tomato with your hands in saucepan (discard stem). If you prefer smoother sauce, puree tomato in blender or food processor then add to pan.
8. Add garlic, onion powder, salt, pepper.
9. Bring to low boil, then immediately reduce heat to low, cover & simmer for 15 mins, stirring often to keep tomato from sticking.
10. Turn heat up to MED.
11. Add parsley, more garlic, and basil.
12. Cook 5-10 more minutes, stirring constantly. While cooking, start adding water 1T at a time until it reaches your desired consistency. I usually end up adding 3-4T of water.

NOTE: Add any spices that you prefer to this. Measure them, and just toss in a bit of each.

Steak (or Chicken) Pizzaiola

# 100g steak (or chicken)
# tomato (diced)
# 2-3 cloves minced garlic
# 1 t oregano
# 1 t basil
# 1/4 t chili powder
# black pepper

1. Preheat oven to 350.
2. Place 1/2 of the diced tomato in casserole dish.
3. Add meat on top of tomato and top with minced garlic.
4. In small bowl, toss the rest of tomato with the oregano, basil, chili powder, and black pepper. Place on top of steak.
5. Cover tightly with aluminum foil or with lid.
6. Bake 45-60 mins.

TIP: If using chicken, sear each side for a minute or two in a frying pan with a dash of salt/pepper (until just browned). Then follow with same steps as above.

Tomato Soup

I was in the mood for soup today so tried to whip up a tomato soup that was on protocol. This ended up being just the right amount & was really delicious. A great new way to enjoy your tomatoes. :)

# 170g tomato (this was my allowed amount - yours may vary)
# 1 clove minced garlic
# 1/2 c water
# 3/4 t basil (vary to taste)
# 1/2 t onion powder
# salt
# black pepper

1. Preheat broiler.
2. Cut tomato(es) in half.
3. Place tomato(es) on nonstick baking sheet. Flat side down.
4. Broil for 5-10 mins, or until the skins are blistered and blackened.
5. Let cool, then remove skins & seeds.
6. In a medium sized saucepan, heat 1/4 c water over medium heat.
7. Add onion powder & cook for 5 minutes.
8. Add garlic & cook for 2 more minutes.
9. While that's cooking, place tomato(es) in a blender or food processor and puree until smooth.
10. Stir tomato puree into saucepan and add the rest of your water (1/4 c).
11. Bring to a boil then reduce to simmer for 5 minutes.
12. Stir in basil and season with salt & pepper.

Green Onion Soup

HCG Chicken Recipes

Greek Seasoning Mix

# 2 t oregano
# 1 1/2 t onion powder
# 1 1/2 t garlic powder
# 1 t salt
# 1 t black pepper
# 1 t parsley
# 1 t basil
# 1/2 t cinnamon
# 1/2 t nutmeg
# 1/2 t thyme

1. Grind spices in food processor or coffee grinder.
2. Store in air-tight container.

Effortless Cream of Chicken Soup

# 100g cooked chicken
# celery (allowed amount)
# 1-2 c broth
# 3 cloves garlic
# 1 T dehydrated minced onion
# 1/2 t parsley
# 1/2 t basil
# ground white pepper (to taste)
# salt (optional)

1. Preheat saucepan over MED-HI heat.
2. In food processor, combine all ingredients and pulse until reaches desired consistency.
3. Pour into saucepan and bring to boil.
4. Reduce heat to simmer, cover, and heat 20-30 mins.
5. Serve.

TIP: For the cooked chicken in this dish, use the chicken boiled to make the broth.
Start out by adding 1 c broth to the food processor, and then gradually add more broth until it's the soup consistency you prefer.

Chile Chicken

# 100g chicken
# 1 T red chile paste/sambal oelek
# 1 T ACV
# 3 cloves minced garlic
# 1 t oregano
# 1/2 t cumin
# 1/2 t granulated sugar substitute
# salt
# crushed red pepper (optional)

1. In ziplock bag, add all ingredients except chicken. Mix.
2. Sprinkle chicken with salt and add the chicken to bag. Seal & shake to coat.
3. Place in refrigerator to marinate at least 1 hr.
4. Cook chicken on George Foreman or under broiler until done.
5. Top with crushed red pepper (optional) and serve.

TIP: This tastes great served fresh from the grill with a veggie, or even shredded in tomato soup.

Cinnamon Curry Chicken Soup

# 100g chicken - cubed
# diced onion (allowed amount)
# 2 c broth
# 3 cloves minced garlic
# 1/2 t curry powder
# 1/4 t cinnamon
# 1/4 t pumpkin pie spice
# salt/black pepper to taste

1. In saucepan, combine all ingredients.
2. Bring to a boil.
3. Reduce heat, cover, and simmer 45 mins.

TIP: The chicken can go straight from the freezer to the saucepan or crockpot on this one. If frozen, place the breast in whole, and then when the soup is finished, cube or shred the chicken. Very flavorful!

Lemon Chicken Soup

# 100g cooked chicken breast (diced or shredded)
# chopped spinach (allowed amount)
# 2-3 c broth
# Juice of 1 lemon
# 1 t thyme
# sea salt to taste
# ground white pepper to taste

1. Preheat saucepan over MED heat.
2. Combine all ingredients.
3. Bring to a boil, then simmer 20 mins.
4. Serve.

TIP: This is an easy way to use up that boiled chicken you used to make your broth. You can even make this in the crockpot using uncooked or frozen chicken cut into cubes.

Orange Ginger Chicken

# 100g chicken - cut into chunks
# black pepper
# orange - cut in 1/4s
# 2-3 cloves minced garlic
# 1 T fresh ginger root (about 1/2"-1" long piece, peeled & minced)
# 1/2 t basil
# juice of half lemon

1. Preheat pan over MED heat.
2. Sprinkle chicken with pepper.
3. Add chicken to pan and stir fry until brown on all sides, about 5-10 mins.
4. Add garlic and cook for 1 min.
5. Squeeze juice of orange quarters over chicken.
6. Peel & separate orange into sections. Add orange sections, ginger, lemon juice, and basil. Stir well.
7. Cover and simmer for about 20-30 mins.

NOTE: This includes your meat and fruit portion for this meal.

Kung Pao Chicken

# 100g chicken - cut into chunks
# chopped onion (allowed amount)
# 1-2 t sambal oelek
# red pepper flakes (optional)

Marinade
# 1 part liquid aminos
# 1 part rice vinegar

Seasoning
Mash together in small bowl:
# 3 cloves minced garlic
# 1-2 t fresh minced ginger root

Sauce
Stir together in small bowl:
# 1/2 c broth
# 1-2 t liquid aminos
# 1 t rice vinegar

1. In small dish, combine marinade & chicken.
2. Refrigerate 30 mins - 1 hour.
3. Preheat non-stick pan over MED-HI heat.
4. Cook chicken 5-7 mins, browning on all sides.
5. Add sambal oelek. Cook 1-3 additional mins.
6. Remove chicken from pan and set aside.
7. Add onion to pan and cook until tender.
8. Stir seasoning mixture in with onions. Cook 1-3 mins.
9. Add sauce mixture to pan. Cook 1-3 mins.
10. Re-add chicken to pan. Stir. Cook 1-3 mins.
11. Top with a few dashes of red pepper flakes (optional).
12. Serve.

TIP: This dish is also delicious with shrimp.

Lemon Mustard Broiled Chicken

# 100g chicken
# juice of 1/2 lemon
# 1 T spicy mustard
# 1/2 t black pepper
# 1/2 t oregano
# 1/4 t cayenne pepper

1. Preheat broiler.
2. Broil 1 side of chicken 5-10 mins until slightly browned.
3. In small bowl, add the rest of the ingredients and mix well.
4. Spoon mixture onto chicken. Flip over and coat other side.
5. Broil uncooked side 5-10 mins or until no longer pink.

NOTE: This chicken stays really moist and juicy and full of flavor. Enjoy!

Spicy White Chili

# 100g cooked chicken breast, shredded
# 1-4 c broth (depending on how soupy you want it)
# 4 cloves minced garlic
# 1/2 t cumin
# 1/4 t oregano
# 1/4 t red pepper flakes
# 1/8 t ground cloves
# tabasco or hot sauce to taste

1. Preheat pot over MED-HI heat.
2. Add all ingredients except for tabasco/hot sauce.
3. Bring to a boil then reduce heat to simmer, cover, & cook 30 mins.
4. Add tabasco or hot sauce right before serving.

TIP: This is also great fixed in a small crockpot. Toss everything in and put it on while you're out and come back to great tasting dinner! If using the crockpot, you can use cut up uncooked chicken (even frozen!). Feel free to add your allowed vegetable to this as well - I usually add chopped onion.

Baked Cajun Chicken

# 100g chicken
# 1/2 T milk
# 1/2 t cajun seasoning

1. Preheat oven to 350.
2. In small dish, coat both sides of chicken with milk.
3. Place chicken in glass baking dish.
4. Sprinkle top with cajun seasoning.
5. Bake uncovered 20-30 mins until chicken is no longer pink.

TIP: If you would like it even more spicy, add a bit of Tabasco or Frank's Red Hot before serving.

This includes 1/2 of your milk portion for the day.

Mock Shake 'n Bake

# 1/2 c minced dehydrated onions
# 1/4 t coriander
# 1/4 t thyme
# 1/4 t red pepper flakes
# 1/8 t oregano
# 1/8 t paprika
# 1/8 t black pepper
# 1/8 t salt

1. Place all ingredients in food processor or coffee grinder.
2. Grind to a powder.
3. Store in air-tight container.

TIP: Use this as coating on your meat before you cook it. Dampen meat, then coat. This is great on chicken, fish, shrimp, even steakburgers.

This yields several portions.

Breaded Chicken Cutlets

# 100g chicken
# 1 grissini (ground into powder)
# 1/2 c homemade chicken broth
# 1/4 t garlic powder
# 1/4 t paprika
# 1/4 t poultry seasoning (optional)
# 1/4 t cayenne (use less if you want them less spicy)
# salt/pepper to taste

1. Preheat pan over MED heat.
2. In small dish, combine grissini powder, garlic powder, paprika, poultry seasoning, cayenne, and salt/pepper. (You could also use ziplock bag.)
3. Add chicken to seasonings and fully coat.
4. Add half of broth and chicken to pan.
5. Cook for approx. 3-4 mins each side depending on thickness of chicken. Keep adding more broth as it cooks off.
6. Serve immediately.

Fried Chicken Tenders

# 100g chicken
# 1 T milk
# 1 grissini
# Seasonings (salt, pepper, paprika, ground red pepper, garlic powder)

1. Preheat oven to 350.
2. Slice chicken breast into 3 tenders.
3. In small bowl, mix milk and any seasonings you prefer.
4. Grind grissini in food processor until it is a powder. (I use my coffee grinder.)
5. Put grissini powder in a separate small bowl.
6. Add chicken to milk mixture and toss to coat well.
7. Then one at a time, place chicken in grissini powder and coat both sides of chicken.
8. Place chicken in glass baking dish and bake 30-40 mins, turning over halfway through.
9. In last 5 mins, turn on broiler and broil 2-3 mins each side.
10. Serve immediately.

NOTE:Remember that this recipe includes both your meat and grissini portion. As well as your daily allowance of milk.

Chicken "Gravy"

# 1/2 c homemade broth
# 1 grissini

1. Add 1/4 c broth to small saucepan and bring to boil.
2. While broth is heating, grind grissini in food processor until it is a powder. (I use my coffee grinder.)
3. Add the powdered grissini to the pan, whisking constantly until dissolved.
4. Still whisking, add remaining 1/4 c broth.
5. Reduce heat to MED and whisk for 3-4 mins, until thickened.
6. I usually add some salt, pepper, thyme, sage, or poultry seasoning, etc for more flavor. Feel free to add any spices you like.

TIP: Pour this over boiled chicken that and use to make broth. This gives it a lot more flavor as boiled chicken is usually pretty bland.

Mexican Chicken Soup

# 100g cooked chicken, shredded into bite-sized pieces
# 3-4 cloves minced garlic
# 1 t cumin
# 1/2 t onion powder
# 1/2 t chili powder
# 1/2 t cayenne (use less if you don't want it as spicy)
# diced tomato
# 2-3 c homemade chicken broth
# 1/4 c fresh chopped cilantro (optional)

1. Preheat pot over medium-high heat.
2. Add garlic, and cook for 3-5 minutes. (Heat until you see little bubbles around the garlic.)
3. Use a bit of your broth to keep garlic from sticking to the pot, if necessary.
4. Add tomatoes, chicken broth, and onion powder, cumin, chili powder, cayenne.
5. Bring to a boil.
6. Reduce heat to a simmer, and add chicken.
7. Simmer for 20 minutes.
8. Stir in cilantro, and simmer for 5 minutes more.

TIP: For easy chopping of cilantro and other herbs, use kitchen shears. When using a knife sometimes the leaves of the herbs are difficult to chop. The kitchen shears make this a simple task.

Easy Homemade Broth

# 100g chicken (you can add more chicken - you just need to track your portions)
# parsley
# onion powder
# garlic
# thyme
# rosemary
# oregano
# basil
# bay leaf
# salt
# black pepper

1. Fill saucepan 3/4 full with water.
2. Bring to boil.
3. Add chicken and seasonings.
4. Boil for 20 mins.
5. Remove boiled chicken & serve or refrigerate and save for later.
6. Strain out bay leaf & seasonings.
7. Let broth cool to room temperature.
8. Skim fat off surface (if any).
9. Refrigerate broth.
10. Once cold, skim the rest of the fat from the top (if any).
11. Store in refrigerator or freeze for later use.

TIP: You can add on-protocol veggies such as 3-4 stalks celery ( add the trimmings that you don't eat) and 1 onion for more flavor - just be sure to strain them at the end. You can also choose to omit the chicken altogether and just use the celery and onion with the seasonings for a simple veggie broth. OR add your steak trimmings that you've inevitably had to trim from your steaks and add to the broth for a beef broth.

TIP2: Freeze the broth in ice cube trays after cooling and skimming all fat. Then after they freeze, place the cubes of broth in a freezer bag. This makes for easy use when 'frying' up shrimp, chicken, etc. Just toss a broth cube into a pan and let it melt then add your meat, etc. It adds flavor and keeps food from sticking.

Steak (or Chicken) Pizzaiola

# 100g steak (or chicken)
# tomato (diced)
# 2-3 cloves minced garlic
# 1 t oregano
# 1 t basil
# 1/4 t chili powder
# black pepper

1. Preheat oven to 350.
2. Place 1/2 of the diced tomato in casserole dish.
3. Add meat on top of tomato and top with minced garlic.
4. In small bowl, toss the rest of tomato with the oregano, basil, chili powder, and black pepper. Place on top of steak.
5. Cover tightly with aluminum foil or with lid.
6. Bake 45-60 mins.

TIP: If using chicken, sear each side for a minute or two in a frying pan with a dash of salt/pepper (until just browned). Then follow with same steps as above.

Garlic Chicken

# 100g chicken400g chicken - 4 servings
# diced onion
# 3-5 cloves garlic - unpeeled & left whole
# juice of half lemon
# black pepper to taste

1. Preheat oven to 350.
2. Heat non-stick saucepan over MED.
3. Add the onion. Stir constantly until tender. 5-10 mins.
4. Transfer onions to glass baking dish.
5. Place chicken atop onions.
6. Squeeze on lemon juice & sprinkle with pepper.
7. Place garlic around and on the chicken.
8. Cover tightly either with lid or aluminum foil.
9. Cook for 30-45 mins or until chicken is no longer pink.

Note: You don't have to eat the onions as your veggie (it's primarily for flavor). Just eat the chicken and add veggie of your choice.

Blackened Chicken Salad

# 100g chicken tenders
# 1 t paprika
# 1/2 t onion powder
# 1/2 t garlic powder
# 1/4 t oregano
# 1/4 t thyme
# 1/4 t white pepper
# 1/4 t black pepper
# 1/4 t ground red pepper
# spinach or salad greens (as allowed)

1. Combine all spices and rub on chicken.
2. Grill until no longer pink.
3. Serve over spinach or salad greens.

Boneless Hot Wings

# 100g chicken breast tenders
# 1/4 c vinegar
# 1/4 c water
# 1-2 T cayenne pepper
# 1-2 T chili powder (adjust as needed)

1. In small bowl, mix vinegar, water, and cayenne pepper.
2. Add chicken to marinade and refrigerate for 1-2 hrs.
3. Preheat oven to 350.
4. Add chili powder to a small dish and dip chicken in chili powder.
5. Place on rack in baking pan.
6. Bake 15-20 mins turning halfway through.
7. Serve immediately with some homemade buffalo sauce or Frank's Original Red Hot Sauce.

Beef Dishes

Asparagus Recipes

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.

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.

Asparagus Frittata

# 3 egg whites
# 1 whole egg
# asparagus (allowed amount)
# 1-2 cloves minced garlic
# 1 T dehydrated minced onion
# 1 T water
# 1 t parsley
# salt/pepper (to taste)
# tabasco (optional)

1. Preheat pan over MED heat.
2. Snap woody ends off asparagus and discard.
3. Snap each asparagus spear into 2-3 pieces. Add to pan with garlic & heat through until tender.
4. Preheat oven to 400.
5. In bowl, mix eggs & water. Add asparagus, minced onion, parsley, salt/pepper.
6. Pour egg mixture into non-stick baking dish (or dish lined with parchment paper).
7. Place in oven and cook 10-15 mins until done.
8. Top with tabasco (optional) and serve immediately.

Shrimp & Asparagus Stir Fry

# 100g shrimp (shelled & deveined)
# 1-2 cloves minced garlic
# asparagus (allowed amt)
# 1 T fresh ginger

1. Add shrimp, garlic, and ginger into pre-heated pan.
2. Stir fry for 3-5 mins. (If needed, add small amount of water.)
3. While that cooks, snap ends off of asparagus. Cut asparagus into 2" pieces.
4. Remove shrimp from pan and add asparagus. Drizzle with a bit of Bragg Liquid Aminos.
5. Stir fry for 2-3 mins.
6. Re-add shrimp to pan and heat for 1 minute to heat through.
7. Serve.

Roasted Asparagus

# 100g asparagus (or your allowed amount)
# 1-2 cloves minced garlic
# 1/2 t parsley
# 1/4 t oregano
# black pepper (to taste)

1. Preheat oven to 400.
2. Trim asparagus.
3. Spread the spears on a sheet of non-stick aluminum foil.
4. Add the seasonings.
5. Wrap all ends of the foil up tightly to make a sealed 'pocket'.
6. Roast 15-20 minutes.

Asian Recipes

Spicy Crab Cucumber Salad

# 100g crab - shredded
# cucumber - peeled, seeded, and julienned (allowed amount)
# 1 T liquid aminos
# 1/2 T rice vinegar
# 1/2-1 T spicy mustard
# 1/2-1 t wasabi powder
# grissini - coarsely ground

1. Combine liquid aminos, rice vinegar, spicy mustard, and wasabi powder. Stir.
2. Add remaining ingredients, toss & serve.

NOTE: This includes your meat, veggie, and grissini portion for this meal.

Kung Pao Chicken

# 100g chicken - cut into chunks
# chopped onion (allowed amount)
# 1-2 t sambal oelek
# red pepper flakes (optional)

Marinade
# 1 part liquid aminos
# 1 part rice vinegar

Seasoning
Mash together in small bowl:
# 3 cloves minced garlic
# 1-2 t fresh minced ginger root

Sauce
Stir together in small bowl:
# 1/2 c broth
# 1-2 t liquid aminos
# 1 t rice vinegar

1. In small dish, combine marinade & chicken.
2. Refrigerate 30 mins - 1 hour.
3. Preheat non-stick pan over MED-HI heat.
4. Cook chicken 5-7 mins, browning on all sides.
5. Add sambal oelek. Cook 1-3 additional mins.
6. Remove chicken from pan and set aside.
7. Add onion to pan and cook until tender.
8. Stir seasoning mixture in with onions. Cook 1-3 mins.
9. Add sauce mixture to pan. Cook 1-3 mins.
10. Re-add chicken to pan. Stir. Cook 1-3 mins.
11. Top with a few dashes of red pepper flakes (optional).
12. Serve.

TIP: This dish is also delicious with shrimp.

Shrimp Hot & Sour Soup

# 100g shrimp
# bok choy or asparagus
# 2 c broth
# 2 T rice vinegar
# 1 T Bragg Liquid Aminos
# 1 t zsweet
# 1 t sambal oelek
# 1/2 t white pepper
# 1/4 t ginger
# crushed red pepper

1. In saucepan, combine broth, vinegar, Bragg Liquid Aminos, zsweet, ginger, sambal oelek and white pepper.
2. Bring to boil.
3. Reduce heat, cover, and simmer for 2-3 mins.
4. Add shrimp. Return to boil.
5. Add vegetable, cover, and simmer for 2-3 mins.
6. Sprinkle with crushed red pepper and serve.

Biz's Thai Cucumber Beef Salad

# 100g steak
# 1 t sambal oelek or red pepper flakes
# 2-3 cloves minced garlic or 1 t garlic paste
# 1/4 t ground white pepper
# 2-3 T water
# 100g cucumber
# half lemon
# chopped cilantro

1. Peel, seed and slice cucumber.
2. In small dish, combine cucumber, juice of 1/2 lemon, and chopped cilantro. Toss.
3. Cover & refrigerate to marinate while preparing the rest of the dish.
4. Preheat pan over MED-HI heat.
5. Slice steak into very thin slices.
6. In small bowl, place steak, sambal oelek, garlic, and white pepper. Be sure to coat steak well.
7. Place steak in pan with water.
8. Stir fry for 2-5 mins depending on how you like your steak cooked.
9. Serve immediately while hot over cold cucumbers.

Teriyaki Fish

# 100g whitefish
# 2 T Bragg Liquid Aminos
# 1 T rice vinegar (be sure to read the ingredients so that it includes NO sugar)
# 2 cloves minced garlic
# 1 t ginger

1. Mix Bragg Liquid Aminos, rice vinegar, garlic, and ginger in a ziplock bag or dish with lid.
2. Place whitefish in marinade and coat.
3. Seal and refrigerate for 30 mins - 1 hr, turning once.
4. Discard marinade and pat fish slightly dry with a papertowel.
5. Grill 3-4 mins on the George Foreman until fish flakes. Or you can broil for 5-10 mins depending on thickness of fish.

TIP: Marinate the fish in a ziplock bag. That way you can simply flip the bag over in the refrigerator one or two times while marinating. When it's finished marinating, simply cut off one corner of the bag and drain out the marinade and then it's much easier to pull the fish out & pat it slightly dry.

HCG Recipes With Apples

Apple Crisp

Filling:

# 1 apple
# half small lemon
# 1 T water
# 2 t zsweet/granulated sugar sub. (adjust amount if not using zsweet)
# cinnamon

1. Preheat oven to 400.
2. Peel, core, and slice/chop apple.
3. Place apples in small baking dish.
4. Cover with juice of 1/2 small lemon, zsweet/sugar sub., water, and few dashes of cinnamon. Toss.

Topping:

# 1 grissini
# 1 t milk
# 1/2 t cinnamon
# 1/4 t nutmeg
# 1/4 t pumpkin pie spice

1. Grind grissini into a powder using food processor or coffee grinder.
2. Add milk in 1/4 t increments. Slowly stir until mixture forms a slightly moist crumbly topping.
3. Sprinkle on top of apple filling.

Bake:

1. Cover dish and bake 20 mins.
2. Remove cover and broil 1-2 mins to crisp topping.
3. Serve immediately.

NOTE: This is really filling and tastes so much like apple pie it almost feels like cheating! My entire family loves it.

This includes 1 t of your allowed 1 T milk for the day. Also includes your grissini and fruit portion for one meal.

You can also totally omit the topping if you don't want to use a grissini portion.

Baked Apple

# 1 apple
# cinnamon
# ground cloves
# ground nutmeg
# water

1. Preheat oven to 350.
2. Core apple leaving about 1" in bottom. Do NOT core all the way through.
3. Place apple in baking dish.
4. Fill apple with 1/4 t cinnamon, 1/8 t ground cloves, dash nutmeg, and 2 t water (water should almost reach top of apple - adjust as needed).
5. Pour 1/2 c water, 1/2 t cinnamon, 1/4 t ground cloves, and 1/2 t nutmeg around apple in the baking dish.
6. Bake for 45 mins - 1 hour.
7. Serve immediately.

Green Apple Slaw

# 1 green apple (mine was about 150g after coring)
# juice from 1/2 small lemon (about 1 T)
# granulated sugar substitute (to taste)
# 1/8 c cut fresh mint (optional)

1. Core, slice, and cut apple into slivers.
2. In bowl, add: apple, lemon juice, sugar substitute. Toss to mix.
3. Toss in fresh mint before serving.

Applesauce

# 1 apple
# 3 T water
# cinnamon (optional)

1. Peel, core, and dice apple.
2. Place diced apple in mini-crockpot and add water.
3. Add cinnamon.
4. Cook at least two hours.
5. When finished, mash with spoon or fork, or place in blender to reach desired consistency.
6. Serve warm or refrigerate and serve cold.

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.

HCG Recipes

SHRIMP CEVICHE

Green Onion Soup

HCG Chicken Recipes

Beef Dishes

Asparagus Recipes

Asian Recipes

HCG Recipes With Apples

HCG Recipes

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