“Spicy onions just like the ones served in Indian restaurants as a side dish! Delicious!”
1 onion, chopped
2 teaspoons sugar free ketchup or used some home cooked liquidised tomatoes
1 teaspoon lemon juice
1 tablespoon stevia powder
1 pinch himalayan salt
1 teaspoon chopped fresh cilantro
1 teaspoon chopped fresh fenugreek leaves
1 teaspoon chili powder
I n a medium bowl, stir onion and ketchup/tomatoe mixture until onion is thinly and evenly coated. Mix in the lemon juice. Season with stevia, cilantro, fenugreek and chili powder, and mix thoroughly. Cover, and chill for 24 hours. This allows the lemon juice to neutralize the onion flavor slightly.
This recipe is safe for Phase 2 of the HCG Diet and counts as 1 veggie serving.
This is a ‘customer favorite’ because it’s so crisp and fresh. A lot of dieters like this recipe because it amps up the flavor of the otherwise boring cucumber and reminds them of pickles and summer-time. We hope you like it!Ingredients
1 large cucumber (about 2 cups when chopped)
1 tsp apple cider vinegar
1 tsp dill seasoning, fresh or dried
1-2 packets powdered stevia* (or to taste)
¼ tsp freshly ground black pepper (or to taste)
¼ tsp sea salt (or to taste)
Start this recipe by washing the cucumber. This is an important step, especially if you do not by organic produce. Wash off as much pesticides and chemicals as possible. If the cucumber still has a waxy coating, you may want to peel the cucumber before making this recipe.
Slice the cucumber lengthwise into quartered sections. Chop the long cucumber pieces into ¼-inch chunks (see the photo for example). Set aside.
Add the rest of the ingredients: apple cider vinegar dill seasoning, stevia, sea salt or himalayan salt pepper in a small bowl.
Stir together until the powered stevia is completely dissolved into the vinegar.
Place the cucumber into the mixture, gently stir.
Add more salt and pepper, if desired.
Serve and enjoy!
This recipe is also great to make ahead and refrigerate for later because as this recipe chills, the vinegar acts as a pickling agent. Just make the day before, cover, and place in the fridge and the next day you will have a cold, pickle-like cucumber dish that will delight your taste buds.
This is delicious!!! But don’t take my word for it- go try it out yourself! It feels like your having dessert on the hCG diet when in reality, you are mostly just eating ice and water.
hCG Diet Phase 2 Lemon Slushie – just 8 Calories
LEMON JUICE (USUALLY 1/2 LEMON-1 LEMON’S WORTH) 1/3 CUP WATER 7-9 ICE CUBES STEVIA TO TASTE (ORGANIC STEVIA IS BEST MOST NATURAL TASTE)
All you do is blend it up all together- the stevia in it is what will create the great thick, frothy texture. If you don’t use stevia the texture would not be nearly as pleasant. I know the recipe is so simple that it might be like, why are you making a recipe for that? But honestly, that’s the very reason I needed to make it! It had never occurred to me that i could make something tasty to eat that was so simple with only 2 ingredients aside from water until I was desperate for something “yummy” on p2 of the Bettabods hCG Diet Protocol.
Preheat oven to 190°C. I don’t line my baking sheet when I make these, but you absolutely can with parchment or a silicone baking mat.
Cut pears in half, then cut a small sliver off the underside so the pears sit flat when placed upright on the baking sheet. See video above for visual. Using a scoop or melon baller (or even a teaspoon), core out the seeds. Arrange pears, facing up, on the baking sheet. Sprinkle evenly with cinnamon– feel free to add more cinnamon if you’d like.
Whisk the stevia liquid and vanilla extract together in a small bowl. Drizzle most of it all over the pears, reserving about 2 Tablespoons for after the pears are finished baking.
Bake pears for about 25 minutes until soft and lightly browned on the edges. Remove from the oven and immediately drizzle with remaining mixture. Serve warm yogurt. Store leftovers in the refrigerator for up to 5 days.
Make Ahead Instructions: Pears are best baked right before they are served, but you could bake them completely and refrigerate for up to 5 days. Then, warm back up in the oven for 10 minutes and top with remaining maple syrup mixture, granola, and yogurt right before serving.
INGREDIENTS 50g coconut oil 1¼ tsp ground cumin 2 tsp chopped sage 1 tsp chopped rosemary 4 naartjies 1 whole chicken Salt and black pepper 6 baby red onions, quartered 2 tbsp honey, warmed 1 cube chicken stock
METHOD 1. Preheat oven to 220°C. Combine the coconut oil, cumin, sage, rosemary and zest of 1 naartjie. Rub all over the chicken, then season. 2. Slice one naartjie in half and stuff in the cavity. Slice another into segments (skin on) and place in a deep roasting dish along with the red onions. Place the chicken on top and place in the oven. Roast for 15 minutes before turning the temperature down to 180°C. Continue to roast for a further 15–25 minutes. 3. Meanwhile, combine the honey, juice of the remaining naartjies, chicken stock, salt and pepper in a bowl. Brush over the chicken 10 minutes before removing from the oven. 4. Create a neat slit next to the bone of the chicken’s leg, if the juices run clear, it is done. Remove from the oven and wrap in tinfoil. Leave to rest for 20 min before carving.