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 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.

hcg chicken tarragon

Image result for hcg chicken tarragon


  • 200 grams chicken breasts, skin and fat removed
  • 2 slices onion (I used red, but any will do)
  • 1/4 c chicken broth
  • 3 tbsp white vinegar
  • 1 tbsp dried tarragon fresh would be good too!)
  • salt and pepper to taste


Pairs well with wilted spinach


In square baking pan, break onion into rings and layer bottom of pan.then add broth and vinegar to pan.

Place chicken on onion slices.

Sprinkle with tarragon, salt and pepper.

Bake at 160 for about 30 minutes.

Turn and re-spice chicken halfway through.


Serving Size: 2 servings

Sweet And Crunchy Salad with Cottage Cheese and Mandarins – Bettabods Phase 2 Recipe


  • 1 cup cottage cheese (100g per 3.5 oz) fat-free
  • 1 cup celery diced
  • 1 cup mandarin  diced
  • 1/16 tsp powdered stevia
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon vanilla extract


  1. Mix cottage cheese, stevia, cinnamon, nutmeg and vanilla in a medium bowl
  2. Fold in celery and clementines
  3. Serve chilled.


This salad can be made with any of the allowed fruits on the Bettabods Diet Protocol.

hCG Phase 1,2,3,4 Roasted Garlic

“I love garlic! It’s so easy to roast, and there are so many different ways to do it.


1 medium head garlic (or however many you may need)

2 tablespoons coconut oil


Method 1: Preheat oven125 degrees C. Slice 1/4 inch off top of garlic bulb. Place in a small baking dish and drizzle with coconut oil. Bake in preheated oven for 20 minutes, until outside is lightly browned and garlic cloves are soft. When cool enough to touch, squeeze each clove to extract softened garlic.

I often mix my garlic with olives as well as baby onions and baby tomatoes.  It makes for an awesome side dish for a braai, roast or for that matter any other meal.

hCG Phase 2 Crab Stuffed Salmon

Elegant and delicious. And oh so easy! This dinner will not disappoint – serve over a bed of garlic mashed caulflower!


454 grams salmon fillets

135 grams lump crab meat

3 garlic cloves (minced)

2 tbsps fresh parsley (minced)

1 lemon

Himalayan salt



In a medium bowl, combine the crab meat, parsley, lemon juice, and garlic. Season with salt to taste, and bam. You’ve got crab stuffing.

Cut a slit down the middle of each fillet. You don’t want to go all the way through, maybe leave anywhere between  1/4 to 1/2 inch on the bottom.

Place about 1/2 cup of the stuffing in the slit (and on top of the salmon).

Preheat oven to 190C.

Place the salmon on a baking sheet and bake for about 18-20 minutes, or until at your desired doneness.