hCG Diet low Carb Lemon Bites

Low Carb Keto Lemon Bars Recipe


  1. Almond Flour
  2. Low Carb Powdered Sweetener (We link in our recipe card the type we used and like the best. It is erythritol based which is our preference when using low carb sweeteners.)
  3. Coconut Oil – Rather use this than butter please – it works out just the same


Lemon Bar Crust

  • 2 1/4 cups almond flour
  • 1/4 cup stevia powder
  • 1/2 cup coconut oil for dairy-free diet, melted

Lemon Bar Filling

  • 5 whole eggs
  • 3/4 cup Stevia powder
  • zest of one lemon
  • 1/3 cup fresh lemon juice apprx 2 lemons
  • 1/2 teaspoon baking powder
  • 1/2 Tablespoons coconut flour


  • Preheat oven to 180c
  • Prepare 9×13 pan by greasing with weight watchers cooking spray
  • In a small bowl mix together almond flour and powdered sweetener. Add melted coconut oil and combine with your hands to mix together until it forms into a dough. Push dough into bottom of greased 9×13 pan.
  • Bake for 15-17 minutes.
  • Mix eggs, stevia, lemon zest, lemon juice, baking powder and coconut flour in a blender. Blend for 10 seconds, scrape the sides and blend for 5 more seconds. Pour filling mixture into baked crust.
  • Bake for 20-25 minutes, or until filling has a crust and bounces back in the center when touched. Sprinkle additional low carb powdered sweetener over bars at this time. Allow lemon bars to cool 10-15 minutes before slicing. 

hCG Diet Juniper Berry Slow Cooker Chicken

Junipered Orange Slow Cooker Chicken: a weeknight dinner recipe that's easy, delicious and packed full of flavor! | www.cookingandbeer.com


  • 100 Grams of Juniper Berries (liquidized)
  • 1/4 cup water
  • 1 tablespoon soy sauce
  • 3 boneless and skinless chicken breasts
  • sliced green onions.


  • To a slow cooker, add the jam, water and soy sauce. Whisk to combine and add the chicken. Cook on low heat for 6-8 hours or on high heat for 2-4 hours or until the chicken starts to fall apart. Give it a good stir and keep warm until you are ready to serve.

hCG Cranberry, Celery, Chicken Salad

Image result for cranberry celery chicken salad



  • 4 Chicken breasts, boneless skinless cooked


  • 6 Celery stalks
  • 1/2 cup Cranberries, dried
  • 1/4 cup Green onions


  • 2 tbsp Dijon mustard
  • 3 tbsp Lemon juice
  • 2/3 cup Mayonnaise homemade fat free
  • 1 tbsp Stevia, powdered

Baking & spices

  • 1/2 tsp Black pepper
  • 1/2 tsp Celery seed
  • 1/4 tsp Sea salt

Oils & vinegars

  • 2 tbsp Apple cider vinegar


  • 1/2 cup fat free yoghurt


  1. In a large bowl combine ingredients
  2. Stir to combine.
  3. Add into chicken salad mayonnaise, salt, and pepper.
  4. Mix well.

hCG Diet Tuna salad with celery and pickles


198.45 g Water Packed Tuna drained well
1 tbsp fresh parsley chopped
1/2 tsp salt
1/4 tsp ground black pepper
8 celery stalks

Pickle Relish:
1 tbsp chopped onion
1 large pickle minced
2 tbsp pickle juice
1 scoop powdered stevia
1 tsp minced garlic
1/2 tsp celery seed
1/2 tsp mustard seed
1/2 tsp Turmeric


  1. Combine all relish ingredients together in large bowl.
  2. Add tuna, parsley, salt and pepper and stir well.
  3. Place celery stalks on a tray and scoop tuna salad into the center of each stalk, filling it all the way down the stalk(like ants on a log style).
  4. Serve chilled.

Hcg Diet Hcg Phase 2 Southwestern Chicken Chili Recipe

Image result for hcg-phase-2-southwestern-chicken

Ingredients Needed

  1.  (1.0 cup of chopped) Raw Onions
  2. (6.0 clove) Garlic
  3. (900 gms) Ground Chicken Breast
  4. 3 Jalapeno Peppers
  5.  (3.0 tsp of ground) Oregano
  6.  (1.0 tbsp) Cumin
  7. (3.0 tbsp) Chili Powder
  8. (900 gms low sodium canned chicken broth or homemade chicken broth even better)
  9. (1.0 dash) salt


Prepare all the ingredients by mincing the garlic and jalapeno peppers. Chop the onions and tomatoes.

You may use any varieties of tomatoes but I prefer roma tomatoes because they are flavorful for eating and meaty for cooking. Use a stock pot and spay it with cooking spray or Pam to avoid dish from sticking.

Set it over medium high heat. Into the stock pot, add the onions, garlic and jalapeno peppers. When adding the jalapeno peppers try to add a small amount and stir, then taste it.

Add more if necessary. Sauté the ingredients, then add the grounded chicken breast and cook halfway through or until nearly browned.

Mix the diced tomatoes with the chicken broth and stir until all the ingredients are well blended. Cover the pot, re-adjust the heat, and simmer for about 20 minutes.

Remove the cover and season it with salt and pepper to taste and stir. Re-season only if necessary.

Serve it into a bowl and garnish it with a sprinkle of cilantro and a slice of lemon on the side. Serve and enjoy!

Use a stock pot and spay it with cooking spray or Pam so avoid mixture from sticking.

Tips: When cutting jalapeno peppers, use gloves or wash your hands thoroughly after mincing and make sure not to rub your eyes with your hands.

Facts: Spicy foods can help ease pain caused by arthritis and damaged nerves. Eating spicy foods can help burn bonus calories and kill some cancer and leukemic cells because of the main compound “capsaicin “ which is found in chilies.

hcg Diet Gluten Free Babootie

This Gluten-free Bobotie recipe is:

  • Heart-friendly
  • Diabetic-friendly (use lite chutney)
  • Fibre-rich
  • Wheat-free
  • Gluten-free


Meat mixture:

  • 30 ml (2 tbsp) coconut oil
  • 1 medium or large onion, coarsely chopped
  • 500 g lean beef mince
  • 10 ml (2 tsp) freshly crushed garlic
  • 60 ml (¼ cup) raisins
  • 10 ml (2 tsp) mild curry powder
  • 10 ml (2 tsp) ground cumin (also called jeera)
  • 1 ml (¼ tsp) turmeric (also called borrie)
  • 2,5 ml (½ tsp) himalayan pink salt
  • 45 ml (3 tbsp) mild hold made chutney
  • milled black pepper to taste
  • 15 ml – 20 ml (3 tsp – 4 tsp) finely grated lemon rind

Step 1: Heat oil in a pot. Sauté onion.

Step 2: Add meat and fry.

Step 3: Add, garlic, raisins, curry powder, cumin, turmeric and salt. Sauté for 2 minutes.

Step 4: Stir in chutney. Generously season with black pepper.

Step 5: Spoon into greased ovenproof round dish round: (25 cm – 26 cm in diameter) or rectangular dish (20 cm x 28 cm) with sides about 5 cm high. Roughly smooth the surface. Sprinkle with grated lemon rind.

Savoury custard topping:

  • 190 ml (¾ cup) low-fat milk
  • 3 extra large eggs
  • 1 ml (¼ tsp) salt
  • milled black pepper to taste
  • just a pinch of nutmeg
  • a few dried bay leaves or fresh lemon leaves

Step 1: Beat milk, eggs, salt, black pepper and nutmeg together. Pour over meat mixture.

Step 2: Tuck bay or lemon leaves into meat.

Step 3: Bake (uncovered) in preheated oven at 190ºC for 30 – 35 minutes, or until custard in the centre has just set. Serve hot.

Serves 6.

hCG Lemon Verbena and Mint Tea….

Image result for lemon verbena and mint tea


  • 1/2 cup of fresh mint leaves (not the stems, they’re bitter), rinsed, lightly packed (about 20 leaves)
  • 1/2 cup of fresh lemon verbena leaves, rinsed, lightly packed (about 10-15 leaves)
  • 2 cups of water


1 Heat water: Bring a pot of fresh water almost, but not quite to a boil.

2 Pour over mint and lemon verbena in tea pot: Put the mint and verbena leaves in a teapot. Pour the hot water over the leaves. Let sit for 3-5 minutes. Strain into tea cups.

hCG Bergamot Iced Tea Cocktail.

bermagot iced tea cocktail recipe


  • Stevia liquid to taste
  • 8 Double Bergamot Earl Grey tea bags
  • 2 lemons
  • Juice of fresh oranges
  • Ice


  1. Start by making a simple syrup. Combine stevia and water and bring to a boil. When the mixture is clear, it is ready. Cool to room temperature.
  2. Bring 3 quarters of water to a boil. Add tea bags. Steep for about 3 minutes. It will be pretty dark. Cool completely.
  3. When both the tea and simple syrup are cool, pour in enough simple syrup until it as sweet as you like it. I usually start with half and go from there. As much as I love sweets, I do not like overly sweet tea. It is completely up to your taste as to how much stevia water you use.
  4. Pour some tea into a glass and add your freshly squeezed orange juice. I like lots of ice in my drink. And a squeeze of lemon if you like too.
  5. Cheers!

hCG Diet Star Anise and Ginger Chicken.

A crock filled with browned chicken thighs and sliced scallions, a spatula in the middle

A wonderfully simple and healthy way to enjoy chicken that will also fill your kitchen with exotic aromas, this spice-braised chicken is a real crowd pleaser. It gets better with time, so it’s worthwhile preparing it in advance or making a big batch to ensure leftovers.


 1 tablespoon coconut oil 

907 g bone-in, skin-on chicken pieces (whatever kind you please) or (680 g) boneless chicken breast 

Sea salt 

24-mm piece ginger, peeled and cut into thin strips 

3 garlic cloves, thinly sliced 

79 ml Chinese rice wine (in a pinch you could use dry sherry or sake) 

118 ml low-sodium canned chicken broth, or water 1 tablespoon runny honey 

1 star anise 

60 ml light or low-sodium soy sauce (trust us you really want to use low-sodium soy sauce here) 

3 to 4 tablespoons fresh clementine or orange juice, if desired 

2 scallions (white and green parts), thinly sliced


To make the Star Anise and Ginger Braised Chicken in your slow cooker
, see the Slow Cooker Variation below.

To make the Star Anise and Ginger Braised Chicken on your stovetop, heat the oil in a large saucepan. If desired, remove the skin from the chicken. Place the chicken in the pan, skin-side down, being careful not to crowd the pieces. (You may need to work in batches.) Cook until browned, about 4 minutes per side. Transfer to a plate and season lightly with salt.Pour off all but 1 tablespoon of oil from the pan. Add the ginger, garlic, rice wine, stock or water, honey, star anise, and soy sauce to the pan and bring to a boil. Add the clementine juice and the chicken, reduce the heat to medium-low, cover, and simmer very gently for 15 minutes. Then turn the chicken pieces and continue to simmer gently until cooked through, about 5 minutes more, depending on the size of the chicken pieces. Use a slotted spoon to transfer the chicken to a plate.Skim any fat from the surface of the sauce. Take a sip of the sauce and adjust the seasoning, if necessary. Return the liquid to a simmer and reduce slightly, 2 to 3 minutes. (Be mindful that reducing it too much could cause the sauce to seem quite salty.) Remove and discard the star anise. Return the chicken to the pan and turn to coat it in the sauce. Sprinkle with the scallions.


  • We invariably rely on skinless chicken for the slow-cooker rendition of this ginger-infused recipe—after all, nobody likes flabby chicken skin, do they? Place the chicken in the slow cooker and combine the remaining ingredients, except for the scallions, in a bowl or a large measuring cup and stir to combine. Pour the mixture over the chicken. Cook on high for 3 to 4 hours or low for 6 to 8 hours. Transfer the chicken to a platter. If a thicker sauce is desired, slowly stir a little cornstarch slurry into the sauce in the stock pot, place it on high and let it simmer until thickened to the desired consistency (to make a cornstarch slurry, we tend to use 1 tablespoon cornstarch stirred into 1/4 cup cold water). Return the chicken to the sauce just until warmed through, then transfer the whole shebang back to the platter and sprinkle with the scallions.

    [Editor’s Note: Bear in mind, no two slow cookers are exactly alike, just as no two cooks are exactly alike. This slow-cooker approach worked really, really well for us, although if you have a different slow-cooker cooking technique you want to try by all means, do so.)

hCG Diet Chicken, pepper and fennel (Kalonji) hash

2 cups roughly chopped fennel bulb
1 cup roughly chopped green pepper
1 cup roughly chopped red pepper 
2 tsp freshly minced garlic
 salt to taste
1/4 tsp black pepper

CHICKEN SAUSAGE 100 gms ground chicken
 salt to taste
1/2 tsp black pepper
1 tsp freshly chopped basil
1 tsp dijon mustard
1 tsp freshly chopped sage
2 tsp fennel seed ground fine


  1. Preheat oven to 180 degrees.
  2. In a large bowl, stir together fennel, peppers, garlic, salt and pepper. Add mixture to a rimmed baking sheet lined with parchment paper. Roast for 10-20 min until vegetables are crisp-tender.
  3. While the vegetables are cooking, heat a medium skillet over medium-high heat. Once hot, add chicken, cooking for approx. 5 to 6 min, breaking it up into crumbles as it cooks. Stir in basil, Dijon mustard and sage. Remove from heat.
  4. Add sausage to the roasted vegetables in a large serving dish. Serve immediately.