hCG Poppy Seed Spinach and Chicken Salad

INGREDIENTS

198.45 g chicken breast (100g per) boneless, skinless
2 Tbsp lemon juice
1/4 tsp onion powder
1/4 tsp salt
1/4 tsp dried parsley
1/8 tsp black pepper
4 Tbsp Poppy seeds added to your favourite hCG lemon based salad dressing
150 cl baby spinach
187 1/2 ml Clementine segments, chopped fine

INSTRUCTIONS

  1. Dip the chicken breasts in lemon juice and let sit in the juice for 2-3 minutes.
  2. Sprinkle the chicken breasts with onion powder, salt, parsley and pepper.
  3. Grill the seasoned chicken for 5-6 minutes on each side or until fully cooked. Dice into bite-sized pieces. I like mine small for this one.
  4. In a large bowl, toss spinach, clementines and dressing together.
  5. Divide the salad between two bowls and top with grilled chicken pieces.

RECIPE NOTES

Marinate the chicken in 2 tablespoons of the lemon poppy seed dressing overnight rather than seasoning it with the lemon juice and herbs.

Apple slices are a good substitute for clementine segments

hCG Diet Licorice Gummies

HCG Diet (P3) Licorice Gummies

NGREDIENTS

  • 1/2 cup cool tap water
  • 3/4 cup granular Stevia Powder
  • 2 teaspoons anise extract
  • 1 drop red food coloring, optional
  • 2 packets unflavored gelatin

DETAILS

Servings 8
Preparation time 75mins

PREPARATION

STEP 1

In an 8×8″ glass baking dish, mix the water, Stevia, extract and food coloring well. Sprinkle the gelatin evenly over the water then stir in.

It will be a bit lumpy and not completely blended.

Microwave on HIGH 1 minute; stir well.

Microwave another minute; stir well. Microwave 30 seconds more and stir.

Pour into two mini loaf pans, 3 1/2″ x 2 1/2″ each, that have been lined with nonstick foil.

Chill about 1 hour until set.

Lift the foil out of the pans and gently peel it off the candy.

Cut each bar into 8 pieces and store in the refrigerator in an airtight container.

Makes about 8 servings of 2 gummies each

hCG Diet Thai Red Chicken Curry

Image result for hcg diet thai red shredded chicken curry with peppers and

One of my most favorite dishes, and I even use it at times as a soup too.

Ingredients

  • 2 x 270 g | 9.5 oz tins coconut cream 
  • 1 kaffir lime leaf
  • 1 lemon grass stalk white part only
  • 1 portion of thai red curry paste
  • 500 g chicken thigh cubed small (you can use breast if you like)
  • 20 g fish sauce or alternatively 10 g soy for vegetarian (Low Sodium please)
  • 5 g stevia powder
  • 200 g red bell peppers or green peppers
  • ½-1 tsp himalayan salt depending on preference
  • A handful of torn up Thai green basil to serve

Metric – Imperial

Instructions

Curry Instructions

  • Add 1 tin of coconut cream, lemon grass, kaffir lime leaves and 1 portion of curry paste to mixer bowl. Cook for 10 min do not bring to boil
  • Add chicken, fish sauce, remaining tin of coconut cream and coconut sugar. Cook for 10 on low heat so just simmers
  • Taste and add salt to desired amount, break up chicken gently with a spoon, add the peppers and cook for a further 7 min on low heat
  • Pour curry into server, stir through torn up thai green basil and let it sit for 5 mins covered until serving. I also used a dash of Lemon Grass and it was just delish!
  • Serve with Miracle Noodles.

Notes

Vegetarian/Vegan Variation:

Substitute fish sauce for soy sauce and add 500 g preferred vegetables at appropriate time. .To boost the protein content for a vegetarian variation, pour curry over halved hard boiled eggs before serving.

hCG Diet Orange Beef

INGREDIENTS
1 tbsp ginger minced
½ tsp orange zest
1/4 tsp red pepper flakes
250 ml orange slices
1 scoop powered stevia
1 tsp garlic minced
1 tbsp rice vinegar
2 tbsp coconut aminos
198.45 g London Broil cut into 1 inch strips62
1/2 ml beef broth SP Option: or use water 1/2 ml scallions chopped
1/4 tsp salt
2 tbsp beef broth SP Option: use water instead

INSTRUCTIONS

  1. Pour 2T beef broth into a large sauté pan along with the london broil strips. Sear beef for 2 minutes, flip and sear for another 2 minutes. Remove from pan and set aside.
  2. In a small bowl, combine the ginger, orange zest, 1/4 cup beef broth, red pepper flakes, stevia, rice vinegar, coconut aminos and salt in a small bowl. Set aside.
  3. Add garlic to hot sauté pan (same pan where beef was cooked is fine) and cook, stirring for one minute.
  4. Add sauce mix to the pan and cook for one minute.
  5. Add the beef back to the sauté pan and cook for 3 minutes.
  6. Turn off heat and add orange slices. Divide between two plates and garnish with scallions. Serve hot.

hCG Diet low Carb Lemon Bites

Low Carb Keto Lemon Bars Recipe

-INGREDIENTS IS ALL YOU NEED IN OUR KETO LEMON BARS CRUST

  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

INGREDIENTS

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

INSTRUCTIONS

  • 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

Ingredients

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

Method

  • 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

Ingredients

Meat

  • 4 Chicken breasts, boneless skinless cooked

Produce

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

Condiments

  • 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

Dairy

  • 1/2 cup fat free yoghurt

Instructions

  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

INGREDIENTS

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

INSTRUCTIONS

  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

Instructions

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

HOW TO MAKE GLUTEN-FREE BOBOTIE

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.