HCG Phase 2 & 3 – Spicy Beef and Asparagus with Miracle Noodles

HCG Phase 3 - Spicy Buffalo and Asparagus with Miracle Noodles


  • 100 grams beef tenderloin
  • 1/4 cup diced onions
  • .5 tbs chopped garlic
  • 2 tsp graded fresh ginger
  • 1 cup slivered asparagus
  • 1/4 cup low sodium chicken broth
  • 1 tbs low sodium soy sauce
  • 1/4 tsp red pepper chili flake
  • .5 tsp toasted sesame seeds
  • 1 tbs fresh chopped basil or cilantro
  • 1 tsp extra coconut oil
  • 1 bag of angel hair Miracle Noodles


Put on a pot of water so it will be boiling by the time you are ready to cook them.

Prepare your mise en place of the listed ingredients.

Heat up a 14-inch non-stick saute pan add 1 tsp extra coconu oil. Saute the meat until it starts browning on both sides then add the onion saute until softened. Add the garlic and ginger and stir in the sesame seeds. Add the chicken broth and soy sauce bring it up to a high simmer and add the prepped Magic Noodles as described below. Sprinkle with chili flake and stir some more. Ad entire mixture to bowl and serve hot.

Prep the Magic Noodles (boil for 1 minute, then drained, rinsed and pat dry)

Number of Servings: 1

hCG Diet Spearmint Glazed Chicken

Honey Mint Grilled Chicken
  • Prep time: 10 minutes
  • Cook time: 35 minutes
  • Marinating time: 30 minutes
  • Yield: Serves 6


  • 1/4 cup white vinegar
  • 1/4 cup coconut oil
  • 1 chicken, cut into parts after removing skin
  • Salt
  • Freshly ground black pepper
  • 2-3 tablespoons water
  • 1/2 cup chopped fresh spearmint (or 2 tablespoons dried spearmint)


1 Marinate the chicken: Place chicken pieces in a bowl after removing skin. Mix vinegar with oil and pour over chicken pieces. Turn chicken pieces so that all are coated with the simple marinade. Let marinate for 30 minutes to an hour.

2 Make honey spearmint glaze: In a small bowl mix honey, spearmint, and just enough water for a good basting consistency. Set aside for glazing the chicken.

3 Grill the chicken: Prepare grill for medium high heat. Remove chicken pieces from marinade. Sprinkle generously with salt and pepper. Place chicken pieces on the hot grill. Cook for approximately 25-40 minutes, covered, turning every 7 or 8 minutes.

4 Baste with the glaze: For the last 5-10 minutes of cooking, baste all sides with the honey spearmint mixture. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast

Note that although the breast pieces are bigger, they may finish cooking earlier than thighs.

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 Mediterranean Meatbals

hCG P2 Mediterranean Meatballs


  • 200 g lean Beef Mince


  • 1 tsp Sage, dried
  • 1 bag Spinach, wilted
  • 1/2 White onion

Canned goods

  • 1/2 can tomato puree

Baking & spices

  • 1 tsp Nutmeg
  • 1 Himalayan Sea salt and pepper

Bread & baked goods

  • 2 Melba toasts


  • 4 cloves Garilc, minced


Mix all ingredients together in a bowl, roll into balls and fry in coconut oil or bake (it is up to you).

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 Healthy Peppermint Tea

While peppermint tea is often drunk for its flavor, it may also have several health benefits.

To make your own peppermint tea:

  1. Bring 2 cups of water to a boil.
  2. Turn off the heat and add a handful of torn peppermint leaves to the water.
  3. Cover and steep for 5 minutes.
  4. Strain the tea and drink.

hCG phase 2 3 4 Low-Carb Cauliflower Hash Browns

Delicious cauliflower pancakes that you can enjoy by themselves or with homemade mayonnaise or a hearty salad, or serve as a side dish, just like hash browns.


450 g cauliflowers

3 eggs

½ yellow onion, grated

1 teaspoon salt

2 pinches pepper

110 g coconut oil for frying


Remove the cauliflower leaves and shred an appropriate amount of cauliflower coarsely. Save the rest of the cauliflower for another time.

Mix the shredded cauliflower with the other ingredients in a bowl and let sit for 5–10 minutes.

Melt a generous amount of coconut oil on medium heat in a big sauce pan. The cooking process will go quicker if you plan to have room for 3–4 pancakes (about 3–4 inches) at a time. Use the oven on low heat to keep the first batches of pancakes warm while you make the others.

Place mounds of the grated cauliflower mix in the frying pan and flatten them carefully until they measure about 3–4 inches in diameter.

Fry for 4–5 minutes on each side, adjust the heat so that they don’t burn. Be patient, if you flip the pancakes too soon they may fall apart.

Serving suggestions: Enjoy them as they are with homemade mayonnaise or spicy butter and leafy greens. Or have as a side dish, a great option to hash browns.

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


1 ripe organic  Avocado

2 tablespoons organic red onion, finely diced

½ lime, juiced

Dash of Tabasco, to taste

Salt, to taste


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 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 Beef Lettuce Cups

Image result for beef lettuce cupsIngredients:

350gms rump steak

2 tablespoons light (low sodium) soy sauce

1 pc fresh ginger, peeled & grated

1 clove garlic, crushed

2 pinches of five-spice powder

1 teaspoon chili sauce

1 tablespoon coconut oil

6 green onions, sliced diagonally

1 small red pepper, seeded & diced

8 crisp lettuce cups, to serve

Sprigs of parsley, to garnish

Cut steak into thin slivers and put in a bowl. Add soy sauce, ginger, garlic, five-spice powder and chili sauce. Mix well, then cover and marinate in refrigerator for 1 hour, stirring occasionally. Heat coconut oil in a large frying pan or wok. Add onion and red pepper and stir-fry for 1 minute.

Add beef mixture to pan and stir-fry for 2-3 minutes, stirring all the time. Turn mixture into a warm serving dish. Serve at once with chilled lettuce cups, garnished with sprig of parsley.

To serve, simply spoon beef mixture into lettuce cups and eat with the fingers. Serve with plenty of napkins or finger bowls — it can be a little messy.

Note: If your stage of diet can handle an extra 2-3 carbs per serving, take the following extra step to make mixture richer and thicker: Blend 1 tsp. cornstarch smoothly with 1 teaspoon water and add to pan!

Alternatively you can also use arrowroot which will not add to your carbs. Cook an extra minute stirring constantly to thicken.