HCG Recipe Sweet and Crunchy Salad with Fat-free Cottage Cheese

Try this delicious easy to prepare HCG Friendly Phase 2 Sweet and Crunchy Salad with Fat free cottage cheese.


1 cup fat-free cottage cheese
1 cup celery diced
1 cup naartjie (approx 160g per 1 cup) diced
1/16 tsp powdered stevia
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla extract


Mix cottage cheese, stevia, cinnamon, nutmeg and vanilla in a medium bowl.
Fold in celery and naartjies.
Serve chilled.

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 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 Grilled Sardines With Lemon, Garlic, and Paprika

Image result for grilled sardines with paprika

If you love sardines and you love your braai’s in the summer, then this is a stunner of a dish to cook for your friends and family.

Because of their small size, sardines make for a quick and easy to prepare finger food option. When quickly crisped over an open flame.


3 medium garlic cloves, finely minced (about 1 tablespoon)

1/4 cup coconut oil

1/4 cup fresh juice from about 2 lemons

1 teaspoon smoked Spanish paprika

1/2 teaspoon freshly ground black pepper

450 gms fresh sardines, cleaned, scaled, and gutted

Fine Himalayan salt

2 tablespoons chopped fresh parsley

Lemon wedges, for serving



Combine the garlic, coconut oil, lemon juice, paprika, and black pepper in a small bowl and whisk well to combine. Arrange the sardines in a single layer on the bottom of a shallow baking dish and pour the marinade over the fish. Turn the fish to ensure they are coated evenly, and spoon some of the marinade into the cavity of each fish. Set aside to marinate for 30 minutes.


On the braai/grill when all the charcoal is lit and covered with gray ash, pour out and arrange the coals in an even layer on the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set all of the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.


Remove the sardines from the marinade and grill over direct heat until well-charred, 2 to 3 minutes. Using a metal spatula or fish turner, flip the sardines over and grill until charred on second side and cooked through, about 2 minutes longer. Transfer the sardines to a large platter and season with salt. Garnish with chopped parsley and serve with lemon wedges.