hCG Recipe | Strawberry Kiwi Stevia Soda

The more Zero or Zero-ISH calorie items we can have available on hCG, the better in my mind. It’s like one of the only ways to stay sane.

Ingredients

Vegan, Gluten free∙ Serves 1

Produce

  • 2 Kiwis
  • 2 Strawberries
  • Fresh wateer

Condiments

  • 2 scoops Stevia, powdered

Mix up and have a tasty breakfast drink.

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

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.

hCG Phase 3 and 4 Vietnamese prawn & papaya salad

INGREDIENTS

1 cup bean sprouts

1 cup green papaya (peeled and flesh julienned)

1 small cucumber, sliced thinly

2-3 hot small chillies small, finely diced

1 teaspoon grated ginger

2 cloves of garlic finely minced

2 tablespoon low sodium fish sauce

4 tablespoons lime juice

2 tablespoons stevia liquid

¼ cup unsalted roasted macadamia nuts, chopped

1 long red chilli, deseeded and julienned into long thin strips

½ cup coriander leaves

3 Thai shallots or small red onion, peeled and finely sliced

½ cup mint leaves

½ cup basil leaves

½ cup mint leaves

15 large cooked king prawns, peeled and deveined

METHOD

Place the garlic, chilli, ginger and sugar in a mortar and pestle of food processor, then add in the lime juice and fish sauce.

In a large bowl, add in the bean sprouts, long red chilli julienne, green papaya, cucumber, coriander leaves, Thai shallots, both mint leaves, Thai basil and the dressing to taste.

Serve on a platter with prawns and finish with toasted peanuts and fried shallots.

Note

Now you can also always adapt this recipe for phase 2 by leaving out things that are not allowed in that phase and adding in things that are.

 

hCG Phase 3 and 4 Raw Zucchini, carrot and cashew salad rolls

These are a hit at any function!!!  Everyone just loves them, so why not go healthy at your next function.

Salad Filling

3 medium organic zucchini, shaved thinly lengthways

½ organic carrot, julienned or grated

½ organic red capsicum, julienned or finely sliced

1 organic lebanese cucumber, julienned or finely sliced

¼ cup organic  coriander leaves

¼ cup organic mint leaves, roughly chopped

Cashew Sour Cream

1 cup raw organic cashews, soaked a few hours or overnight

¼ teaspoon sea salt

½ tablespoon organic lemon juice (or cider vinegar)

¼-½ cup filtered water

Guacamole

1 ripe organic  Avocado

2 tablespoons organic red onion, finely diced

½ lime, juiced

Dash of Tabasco, to taste

Salt, to taste

 
Description:

Salad filling

 

In a large bowl, gently toss the salad to combine.

* can add rocket leaves to the salad for a peppery bite.

 Cashew Sour Cream

 

drain the cashews, place nuts in a food processor add remaining ingredients then puree until smooth. Refrigerate until needed.

 

To Assemble…To make one roll… on a clean bench or chopping board lay approx. 8 zucchini strips lengthways and close together, spread a spoon of each sour cream, guacamole and top with a small handful of salad and roll up tightly.  Repeat with remaining ingredients. Cut in half and eat straight away!

hCG Phase 2 3 4 Pesto Chicken Casserole with Feta Cheese and Olives

A dish we can highly recommend, we have this one on a regular basis as it tastes amazing and is easy and quick to prepare.

An amazing chicken dish that is loved by people of all ages. All the way from Italy, so do enjoy this fab dish!

INGREDIENTS

  • 700 g chicken thighs or chicken breasts
  • 100 g red pesto or green pesto
  • 400 ml fat free cream
  • 120 ml pitted olives
  • 225 g feta cheese, diced
  • 1 garlic clove, finely chopped
  • salt and pepper
  • Coconut oil, for frying

COOKING METHOD

    1. Preheat the oven to 200°C.
    1. Cut the chicken thighs or filLets into pieces. Season with salt and pepper and fry in coconut until golden brown.
    1. Mix pesto and heavy cream in a bowl.
    1. Place the fried chicken pieces in a baking dish together with olives, feta cheese and garlic. Add the pesto mix.
  1. Bake in oven for 20-30 minutes, until the dish has turned a nice color.

Serve with baby spinach or other leafy greens and your favourite low carb dressing.

hCG phase 3 and4 Osso Buco

This is one awesome recipe – I love it and hope you will too.

INGREDIENTS

1.8kg veal shank, cut across the bone in 2 slices

2 tablespoons coconut oil

1 small onion, chopped

1 small carrots, chopped

3 garlic cloves, chopped

1 teaspoon salt

1 cup diced tomatoes, with their juice

1 cup dry white wine

1 teaspoon dried oregano leaves

2 tablespoons lemon zest or 2 strips lemon peel (2 x 1/2-inch)

1 tablespoon unsalted butter

1 tablespoon grated Parmesan

1/4 cup chopped Italian parsley

DIRECTIONS

In a large, heavy-bottomed pot, heat oil over medium heat. Pat shanks dry, sprinkle with salt and pepper. Brown in oil, two or three at a time. Transfer to a plate.

Add onion, carrot, garlic and salt to the pan and cook 5 minutes, until tender. Add tomatoes, wine and oregano. Return veal to pot.

Bring to a boil, reduce heat to low. Simmer until veal is very tender, about 1 1/2 hours. Transfer veal to a serving platter.

Cook sauce, uncovered 10 minutes more, until slightly thickened; remove lemon peel. Add parsley. Pour sauce over shanks.

NOTE:

I adapted this recipe for Phase 2 when I felt like having Osso Buco, and you can too.  Just leave off the items that you cannot have.

hCG Phase 2,3,4 Baked Fresh Rainbow Trout

“Very easy and tasty recipe I invented one day with ingredients on hand, for fresh rainbow trout that my family loves. It takes very little time and is much lighter than ocean fish. I use whole fish you can buy already gutted from the supermarket, with heads and tails still on. Make sure you pick trout that are really, really fresh. I find the dish doesn’t even need lemon slices but you can use them if you like. The key is to remember to add the water to the dish as instructed in directions, which keeps fish from drying out. Serve with a side salad or veggies. Light and delicious. Be careful of bones! Make sure to add hot water to the dish; cold water can crack the baking dish.”

Ingredients

6 servings  373 cals

2 teaspoons coconut oil

2 whole rainbow trout, gutted and cleaned, heads and tails still on

1/4 teaspoon dried dill weed

1/4 teaspoon dried thyme

salt and freshly ground black pepper to taste

1/2 large onion, sliced

2 thin slices lemon (optional)

2 tablespoons hot water

Directions

Preheat oven to 400 degrees F. Grease a 9×13-inch baking dish with about 1 teaspoon coconut oil.

Place trout in the prepared baking dish and coat with remaining coconut oil. Season the inside and outside of fish with dill, thyme, and salt. Stuff each fish with onion slices; grind pepper over the top. Place 1 lemon slice on each fish.

Bake in the preheated oven for 10 minutes; add water to dish. Continue baking until fish flake easily with a fork, about 10 minutes more.

Cook’s Note:

If you use mixed peppercorns it’s more flavorful, but fine if you only have black ones.

If you can’t stand to look at fish heads, you can remove head beforehand.

You can use up leftovers the next day as a fish salad with mayonnaise and mustard.

hCG 15 MINUTE HOMEMADE HOT SAUCE

Ingredients

  • 20 Peppers (Fresno, Cayenne, Jalapeno) of your choice
  • 1 1/2 cups vinegar (I used white)
  • 1/2 tsp salt
  • 3 tsp minced fresh garlic
  • gloves
  • medium sauce pan

The gloves are for your own protection, especially if you’re working with a crazy hot pepper. The oils from the pepper can rub off onto your hands without you even knowing it, or without any adverse reactions. That is, until you go to wipe your eye or scratch your nose or whatever. The oils can easily transfer and cause all sorts of irritation in places you don’t want to be irritated!

Special note to contact lens wearers – wear your glasses for this one!

Method

Wash the peppers.

If you’re concerned about organic, remember that hot peppers are in the Dirty Dozen and you’ll want to buy organic.

Whether you buy organic or not, be sure to wash using an all-natural produce wash(because even organic foods can contain pesticides!)

hCG Phase 2 Seared salmon with watermelon salsa

This is a fab and firm favourite of mine for the summer and holiday months which are coming up shortly – we hope you will like it too.

INGREDIENTS

  • 2 cups watermelon cubed
  • 1 x 3 cm ginger piece, peeled and thinly sliced
  • 1 red chilli, sliced
  • 1 t coriander chopped
  • 1 T rice wine vinegar
  • 2 limes, segmented, plus 2 T juice
  • 1 t sesame oil
  • 1 x 400 g lightly smoked salmon fillet, cut into thirds
  • 2 T coconut oil
  • Himalayan salt and freshly ground black pepper, to taste
  • black sesame seeds, for sprinkling

COOKING INSTRUCTIONS

Combine the watermelon, ginger, chilli, coriander, rice wine vinegar, limes and sesame oil and set aside to infuse.

Rub the salmon with coconut oil, season the skin and place skin side down in a hot, nonstick pan and cook for 2–3 minutes, or until the skin is golden and releases from the pan easily. Turn and cook for a further minute, or for 2 minutes if you like your fish cooked all the way through.

Serve sprinkled with black sesame seeds and the watermelon salsa.

hCG Phase 2 Baked Oranges

Looking for other ways in which to have your fruits whilst on the Bettabods Protocol.  Here is another amazing recipe guys and gals.  It is super and can be served up in 10-15 minutes.

INGREDIENTS

  • 2 T coconut oil
  • ¼ cup stevia liquid or to taste
  • 1 orange, juiced and zested
  • 3 bay leaves
  • 8 oranges

COOKING INSTRUCTIONS

Place 2 T butter, ¼ cup honey, the juice and zest of 1 orange and 3 bay leaves in a saucepan and heat to make a syrup.

Peel 8 oranges and bake in the syrup at 180°C for 10–15 minutes.

WHEN IN PHASE 4

Scatter with pistachios and serve with a nice low fat ice cream!