I know there are other threads that are taking care of the discussion of HCG questions and support but I thought it would be great to have a thread dedicated to just recipes. So please if you have an HCG Recipe that follows the protocol please share here.
1 tsp sambal oelek or red pepper flakes
2-3 cloves minced garlic or 1 tsp garlic paste
1/4 tsp ground white pepper
2-3 T Water 100g cucumber
Peel, seed and slice cucumber.
In small dish, combine cucumber, juice of 1/2 lemon, and chopped cilantro. Toss.
Cover & refrigerate to marinate while preparing the rest of the dish.
Preheat pan over MED-HI heat.
Slice steak into very thin slices.
In small bowl, place steak, sambal oelek, garlic, and white pepper. Be sure to coat steak well.
Place steak in pan with water.
Stir fry for 2-5 mins depending on how you like your steak cooked.
Serve immediately while hot over cold cucumbers.
You can substitute any vegetable for the cucumbers, I have found I prefer using cucumbers or lettuce.
Allotted amount of strawberries
Juice of 1 lemon
1/4 teaspoon Stevia (as needed)
Freeze fresh strawberries about 1 hour.
Blend fresh frozen strawberries, lemon juice & stevia
in blender until very well blended.
You can serve immediately or place in freezer to allow it to
firm up even further.
I love to top it with fresh mint as well.
If you don't want to wait, you can always use your fresh
strawberries without freezing them and simply add some ice & water.
3.5 oz chicken breast (skin removed, no visible fat)
3.5 oz red, yellow or white onion
1/2 grapefruit peeled and cut into small pieces
Place salt, pepper, herbs and spices of your choice in the bottom of a skillet.
Add onions and 3 tbs of water or herb tea.
Stir fry until tender and transparent.
Remove from pan and set aside.
Add chicken pieces, salt and pepper to pan and water if needed
for steaming the chicken, simmer on medium heat till chicken is well cooked.
(This works well with frozen chicken tenders, just put frozen
meat in pan with smaller amount of water or tea and simmer till done).
Place onions, grapefruit and chicken with juice from pan in a bowl.
Toss with salt, pepper, herbs and spices.
3.5 oz. raw chicken tenders
Soak these in a bowl of water.
Meanwhile, in another small bowl, mix
1 Grissini breadstick or melba toast, crushed
1 1/2 T very finely minced parsley (1 T dried)
couple pinches of poultry seasoning
couple pinches cayenne pepper
couple dashes of oregano
large pinch of thyme
large pinch garlic powder
large pinch of onion powder
couple pinches of rosemary
Place wet chicken tenders on small cookie sheet
Season with fresh ground pepper and sea salt
Pat spice mixture on moist tenders
Bake at 350 until done.
Serve this chicken with two fresh tomatoes, diced, seasoned with
sea salt, fresh ground pepper, fresh minced parsley and Italian seasoning
large bed of of lettuce
3.5 oz chicken
6-8 strawberries, sliced
Vinaigrette Dressing (recipe below)
Grill, bake, steam or fry chicken
Slice into bite sized pieces
Place lettuce in bowl with sliced strawberries, put chicken in and toss
Drizzle with vinaigrette, salt, pepper and herbs as desired
Toss till lettuce is coated…use as much dressing as you like
SWEET & SOUR VINAIGRETTE SALAD DRESSING
1-3 tbs of raw apple cider vinegar (available in health food stores)
1/2 packet of natural sweetener (Stevia, Xylitol, Sweet n Low)
Mix ingredients in a small bowl then drizzle over salad,
spinach, vegetables, stir fry (no oil) etc
1 Tbs finely minces fresh parsley
(all seasonings should be used "to taste")
Apple Cider Vinegar
Hardboil 4 eggs, cut them in half and discard 3 out of the 4 yolks
(According to Simeon in on a limited basis you can substitute 1 full egg plus 3 whites in the place of the meat portion)
Seed then mince 3 Tbs tomato and a small amount of parsley and mixed it with one hard boiled yolk and the minced white of one half an egg. You can do this recipe without adding the white to the mixture but this will allow your deviled eggs to have a nice mound of the filling.
Add salt, pepper, onion powder and dry mustard then conservatively add the apple cider vinegar just to moisten (not too much!)
Slice the remaining tomato and sprinkle with salt pepper and a splash of vinegar.
1 T meat dry rub (see dry rub recipe)
1 T Soy Sauce or liquid aminos
3-4 cloves minced garlic
1 stalk celery cut only enough to fit in pan
1 onion - sliced
1 tomato - diced
1 c beef or chicken broth
Preheat non-stick pan over MED-HI heat.
Wet steak in soy sauce.
Dredge steak in meat dry rub, coating both sides.
Add steak to pan and brown on both sides.
Transfer steak to mini crockpot, if you don't have a mini crockpot, put in small glass baking dish and cover tightly with foil.
Cover with garlic, onions, and diced tomato place celery on top of all so it can be removed..
Top with beef broth. Don't stir!
cook on low until and add more liquid if necessary until desired doneness is reached..
When done serve with juices from crockpot.
NOTE: This dish includes 3 vegetables. When finished cooking, you can discard celery that will leave you with onions as your vegetable and tomato as your fruit serving. This can be eaten as is or you can pour it all over miracle noodles.
I recommend soaking the miracle noodles in broth before serving as they pick up flavors and this will enhance the flavor.
Dry rub recipes are very easy just pick your favorite spices here is one I like.
1/2 c minced dehydrated onions
1/4 t coriander
1 t thyme
1/2 t red pepper flakes
1/8 t oregano
1 t paprika
1/2 t black pepper
1/4 t salt
Place all ingredients in spice grinder.
Grind to a powder.
Store in air-tight container.
This works great as a great coating for beef, fish, chicken, shrimp, scallops ...use your imagination.
if your meat is dry dampen before coating
This makes quite a few portions.
Marinated Shark Steak (I prefer Tilapia over Shark but, you can choose)
3.5oz shark steak
2 tablespoons soy sauce
2 tablespoons rice or wine vinegar
2 tablespoons lemon juice
2 tablespoons chopped parsley
1 clove garlic, minced or pressed
1/2 teaspoon freshly ground black pepper
Minced green onions and parsley
Place in a glass dish. Combine soy sauce, vinegar, lemon juice, oil, parsley, garlic, and black pepper. Pour over fish. Marinate for 30 min., turning once.
Remove fish, reserving marinade. Broil 4-6 inches from heat, about 4 min. per side. Brush with marinade before turning. Serve with minced green onions and parsley.
Balsamic Mustard Crusted Steak
3.5 ounces filet or London broil
1 t. mustard powder
2 t. balsamic
1⁄4 t salt
1/2 t freshly ground black pepper
2 garlic cloves (minced)
Mix all seasoning in a mixing bowl. Line a broiler pan with foil and place steak on top. Coat evenly with mustard mixture and let stand 10 minutes. Broil steak to desired doneness. 3 to 4 minutes per side for medium-rare. Let stand 5 minutes before slicing and serving.
Seared Steak & Caramelized Onions
1 large onion, sliced
1/2 cup reduced-sodium beef broth
1 tablespoon balsamic vinegar
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
3.5 oz beef tenderloin (filet mignon) or sirloin steak, trimmed
Over medium heat in a large skillet, add onions and ¼ cup water. Cook, stirring often, until the onions are very tender and golden brown, about 15 minutes. Water will evaporate while cooking. Add additional water if necessary to reach desired doneness. Add broth, vinegar and 1/4 teaspoon salt and cook, stirring, until the liquid has almost evaporated, 3 to 4 minutes more. Transfer the onions to a bowl; cover to keep warm. Clean and dry the pan.
Sprinkle the remaining 1/4 teaspoon salt and pepper on both sides of each steak. Heat the remaining 1 tablespoon oil in the pan over medium-high heat. Add the steaks and cook until browned, 3 to 5 minutes. Reduce heat to medium-low, cover and cook until the steaks are cooked to desired doneness, 3 to 5 minutes for medium-rare. Serve the steaks with the caramelized onions.
3.5 ounces chicken
2 med green cabbage leaf
2 med Napa cabbage leaf
1 garlic clove
3 T. balsamic vinegar
1⁄4 t onion powder
1 T. fresh ginger
Mix together finely grated ginger, garlic, onion powder, balsamic vinegar, salt, pepper and chicken pieces. Cook until chicken is cooked thoroughly and then add the Napa cabbage and cook until cabbage is slightly cooked. Take the 2 green cabbage leaf and split the chicken mixture and place in cabbage leaf’s and roll into a wrap.
1 tablespoons minced shallots
1 tablespoons white wine vinegar
1 tablespoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups julienne-cut Golden Delicious apple (1 large)
1 or 2 heads Belgian endive, halved and thinly sliced lengthwise (about 4 cups)
1 tablespoons chopped fresh parsley, optional
Combine first 5 ingredients stirring well with a whisk. Add apple and the remaining ingredients; toss gently to coat. Serve immediately. Yields 8, 1 cup, servings. You can make the dressing early in the day and toss the apples with it to keep them from browning, but make sure to cut the endive just before serving.
This can be made with other varieties of lettuce or even without for a simple but, unique fruit salad side.
The original recipe called for 1/2 T. of walnut oil which adds a nutty flavor but, not allowed while on HCG. Once you are in the last phase, give it a try.
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