hCG Diet Flaxseed Cookies Phase 3 and 4


1/4 cup butter (1/2 stick)
2 TBS Coconut oil melted
1-2 tsp. maple extract
1 egg
1/4 cup coconut sugar (add an additional 1/8th cup if you want a more “cookie” taste)
3/4 cup flaxseed meal
1 cup almond flour
1/4 cup gluten free baking mix (add up to 1/4 cup more if final mixture seems too wet).
3/4 tsp.-1tsp. baking powder (use 3/4 if the gluten free baking mix already had baking powder in it).


Beat with electric beater: egg, sugar, butter, coconut oil, and maple extract.
In new bowl mix: flaxseed meal, almond flour, gluten free flour blend, baking powder
Mix both bowls together, and put spoonsized cookie dough balls on cookie sheet and flatten with fingers.
Makes 20 cookies

Nutritional profile per cookie (when you make 20):
calories: 77
fat: 6.2 grams
sugar: 1.75 grams
carbs: 1.95 grams
protein: 1.69 grams

Nutritional Profile for entire batch:
Calories: 1543
Fat: 129.4 grams
Sugar: 35 grams
Carbs: 39
Protein: 3

Phase 2 hCG Blueberry Vanilla Frozen Yoghurt

INGREDIENTS1 cup Blueberries fresh or frozen1 1/2 cups 
Greek yogurt fat-free – AP
1/4 tsp vanilla extract
5 scoops powdered stevia  (1/32 tsp per 1 scoop)


  1. Add all the ingredients to a food processor or a blender and mix until smooth
  2. Pour into a bowl or pan and freeze for at least 4 hours or until firm.
  3. Scoop and serve, or re-blend frozen chunks in a vitamix for a nice soft-serve thing.


Any berries can easily be substituted in this recipe, use a mix of berries for a new type of yogurt. Peach blueberry also works well!

Once frozen, scoop the yogurt back into the food processor and pulse two or three times to give it a nice soft texture.

Scoop the frozen yogurt into a blender and add 1/2 cup unsweetened coconut milk for a great smoothie!

You can also freeze these in ice-cube trays and add them to the blender with some water if they are still fully frozen at the time you want to serve and eat them.

hCG Diet Phase 3 Recipe: Tropical Fruit Salad

Because of the high sugar content, the sweeter fruits are only allowed in the 2nd 3 weeks of the hCG maintenance. 

This fresh, healthy fruit salad is perfect for summer!  You can make-and-take this recipe to a party or event without anyone even knowing it’s a lower-carb “diet” recipe.


  • 1 kiwi fruit
  • ½ cup grapes
  • ¼ cup pineapple
  • ¼ cup honeydew melon
  • ¼ cup watermelon (seedless is preferred)
  • 1 small apple (any variety)
  • 1-2 packets powdered stevia
  • 1 tbsp all-natural orange juice*


  1. To start making this recipe, you’ll need a sharp knife and a cutting board.
  2. Peel skin off the kiwi, slice into ¼-inch slices, add to a large bowl.
  3. Slice grape in half (if desired), add to bowl. 
  4. Peel, core, and chop the pineapple into 1-inch pieces, add to bowl.
  5. Slice, remove rind and seeds of honeydew melon, chop into 1-inch pieces, add to bowl.
  6. Slice, remove rind and seeds of watermelon, chop into 1-inch pieces, add to bowl. 
  7. Peel, remove the core, and dice the apple into ½-inch pieces, add to bowl.
  8. Sprinkle with the stevia packet(s) while stirring together.
  9. Slowly pour the orange juice over the mixture and stir again.
  10. Cover with lid (or clear plastic wrap) and place in the fridge for at least 1 hour to let the fruit combine and become juicy.*
  11. Remove from fridge and enjoy! 

Recipe Notes

This recipe makes 4 servings. To make this recipe for lunches, simply divide the recipe into small, individual storage containers with lids, cover, and place in fridge until ready to eat.

*Orange juice that is all-natural should not contain any added sugars. If you are not patient enough to wait for the fruit to settle in the refrigerator, just omit the orange juice from the recipe.

hCG Diet Dragon Fruit Smoothie

This Dragon Fruit Smoothie is jam-packed with antioxidants, and is incredibly easy to make. I love how vibrant the color is, especially since it makes my kids want to drink it, too!

  1. Add raspberries, dragon fruit, blackberries, yogurt, chia seeds, lime, and ginger to blender container. Add milk, cover, and blend on high until smooth.
  2. Pause to scrape the sides of the container with a spatula as needed.
  3. Pour smoothie into a glass and top with additional chia seeds and berries if desired.



1 grapefruit cut in half or slices
1/8 tsp salt
1/2 tsp cinnamon or 2 drops liquid cinnamon
stevia1/4 tsp 
Add a dash of vanilla powder/ or vanilla extract
1/2 scoop powdered stevia


  1. Place grapefruit halves or slices on a foil lined sheet tray and turn on the oven broiler to heat
  2. Mix together remaining ingredients in a small bowl then sprinkle on top of grapefruits evenly
  3. Place under broiler for about 3-5 minutes or until tops begin to brown slightly

HCG Diet Recipe – 8 Calorie Lemon Slushy

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


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.

hCG Diet Baked Pears with Greek Yoghurt


  • Pears
  • 1/2 cup (120ml) stevia liquid
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • optional toppings:  Greek yogurt


  1. 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.
  2. 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.
  3. 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.
  4. 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.


  1. 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.

hCG Phase 3 and 4 Low Carb Lemon Meringue Cups

A wonderful easy sugar free lemon meringue pie that can be made hot or cold, and prepared in advance.


Crumble base

¾ cup almond flour/meal

1 tbsp granulated sweetener of choice (or to taste)

½ tsp ground ginger

55g/ coconut oil melted

3 tbsp water

Lemon custard (curd)

6 egg yolks

1 whole egg

1½ tbsp granulated stevia powder

zest and juice of 2 lemons

110g / 1 stick butter


6 egg whites

2 tbsp granulated sweetener of choice (or to taste)


Crumble base

Mix all the ingredients together until the mixture resembles breadcrumbs, or biscuit crumbs.

Spread the crumble mixture over a baking tray lined with baking parchment.

Bake at 180C/350F for 10-15 minutes until golden. Turn once or twice in this time so the crumbs brown all over and cook until crispy.

Remove from the oven.

Lemon custard (curd)

While the crumble is baking, whisk together the egg yolks, whole egg, sweetener and lemon juice/zest in a saucepan.

Heat over a very gentle heat (whisking continuously) until it is a smooth custard consistency.

Add the butter and mix again while melting. Stir until thickened again.

Remove from the heat.


Whisk the egg whites and sweetener until stiff peaks form.

Place 6 circles of meringue on a baking tray lined with baking parchment.

Bake at 180C/350F for 10 – 15 minutes, or until golden.

To assemble.

Divide the crumble mixture between the 6 glasses or mason jars.

Divide the lemon custard/curd on each of the bases.

Place a baked meringue on top of each to complete the sugar free & low carb lemon meringue pies.

Serve immediately or chill in the fridge until ready to serve.


To serve hot, make the crumble base and lemon curd as shown. Layer the base and the curd in individual heatproof jars and cook the meringue directly on top of the sugar free lemon meringue pie.

To serve cold, prepare the 3 layers as shown then construct the sugar free lemon meringue pies and keep covered in the fridge until ready to serve. This way they can be made a day ahead.

hCG Phase 2,3,4 Low Carb Chia Seed Pudding

I love this recipe, and I love this pud!  I would say that if you want to treat yourself on phase 2 then do this once in a while, and not on a regular basis, but for the rest of the phases i.e. 3 and 4 it is excellent.


·      1 can organic full fat coconut milk

·      1 tsp vanilla extract

·      ¼ tsp salt

·      ¼ cup chia seeds

·      1 tsp stevia

·      optional toppings – unsweetened coconut, nuts, strawberries, sugar-free jam


-Mix coconut milk, vanilla, salt and chia seeds.  Stir to combine until lumps are removed.

-Portion into four small containers and refrigerate overnight to allow seeds to plump.  When you are ready to serve, add your choice of toppings.  Serve and enjoy!

Nutritional Information:  332 calories, 27.2 grams fat, 14 grams carbohydrate, 10 grams fiber, 4 grams net carbohydrate, 4.5 grams protein.

hCG Phase 2,3 and 4 Cinnamon-Almond Meringues

Fancy something a nice treat for a change #BettabodsWeightLossWarriors.


1/2 cup whole Almonds

10 individual packets Stevia Sweetener (Sugar Substitute)

3 large Egg Whites

1/2 tsp Pure Almond Extract

1/2 tsp Cinnamon

1/8 tsp Cream Of Tartar


This recipe is suitable for all phases except the first two weeks of Induction due to the almonds.

Heat oven to 93°C. Line a baking sheet with aluminum foil.

In a food processor, chop nuts with sugar substitute until nuts are finely ground.

In a large bowl, with electric mixer at high speed, beat egg whites until soft peaks form. Add the cream of tartar, almond extract and cinnamon beating until stiff peaks form. Gently fold in nut mixture.

With a spoon, drop 8 evenly spaced mounds onto prepared baking sheet. Make a depression in center of each with the back of the spoon. Bake meringues on center oven rack 1½ hours, until golden and very dry.

Turn off oven and let meringues dry in oven until cool. Carefully peel meringues off foil.