HCG Recipes


 
"Sweet Japanese Cucumber Salad"

- 1 cucumber sliced/ diced
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon Bragg’s amino acids
- 1 teaspoon finely minced onion
- Cayenne pepper to taste
- Stevia to taste
Mix ingredients together, marinate for 15 minutes or more and serve chilled.
Variations: Marinate cucumbers in Sweet wasabi marinade.
Makes one serving (1 vegetable)


"Cold Curried Chicken Salad"

- 100 grams diced chicken
- 1 apple diced
- Celery diced (optional)
- ¼ cup water
- 2 tablespoons lemon juice
- 1 tablespoon finely minced onion
- 1 clove of garlic crushed and minced
- ¼ teaspoon curry powder or to taste
- Dash of garlic powder
- Dash of onion powder
- Dash of cayenne pepper
- Dash of cinnamon
- Dash of turmeric
- Stevia to taste
In small saucepan lightly sauté chicken in lemon juice until lightly brown, add ¼ cup water and spices. Stir well and simmer over low heat until liquid reduces to form a sauce and chicken is cooked well. Add water as needed to create the consistency you want. Chill, add chopped apple and celery or omit the celery and serve over a green salad.
Makes 1 serving (1 protein, 1 vegetable, 1 fruit)


"Spicy Crab Salad"

- 100 grams crab
- Celery diced (optional)
- 1 tablespoon lemon juice
- 2 teaspoons apple cider vinegar
- 1 tablespoon Bragg’s liquid aminos
- 1 tablespoon finely minced red onion
- Dash of garlic powder
- Dash of onion powder
- Cayenne pepper to taste
- Salt and black pepper to taste
- You may substitute 1 teaspoon of Old Bay seasoning for the powdered ingredients.
Steam the crab and chop into medium chunks. Toss with onions, spices, and liquid ingredients. Marinate for 15 minutes or more and serve over mixed green salad or add diced celery.
Makes one serving (1 protein, 1 vegetable)


"Strawberry Vinaigrette "

- Strawberries
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- Stevia to taste
- Dash of salt
- Dash of cayenne (optional)
- Fresh ground black pepper to taste
- Stevia to taste
Combine all ingredients in food processor. Puree until smooth. Pour over fresh arugala or green salad. Garnish with sliced strawberries and freshly ground black pepper. Variations: use as a marinade or sauce for chicken.
Makes 1 serving (1 fruit)


"Orange Tarragon Marinade for Chicken or Fish"

- ¼ cup chicken or vegetable broth
- 2 tablespoons apple cider vinegar
- ½ orange juiced
- 1 clove of garlic crushed and minced
- 1 teaspoon fresh tarragon chopped
- ¼ teaspoon onion powder
- Salt and pepper to taste
Combine liquid ingredients with spices and cook on low heat for 3 minutes. Remove from heat and cool. Marinate chicken or fish for 20 minutes or more. Cook chicken or fish in remaining marinade. Deglaze the pan periodically with a little water. Save the sauce and add apple cider vinegar to make additional dressing for a salad. Serve over a mixed green salad or with other vegetable.
Makes 1 serving (1 fruit)


"Marinara Sauce"

- 4 large tomatoes or as many as you want if you wish to increase the recipe
- 1 cup chicken or vegetable broth
- 1 6 ounce can tomato paste
- 1 tablespoon dried basil or fresh rolled and chopped basil to taste
- 2 tablespoons minced onion
- 2 cloves of garlic crushed and minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Cayenne pepper to taste
- Pinch of marjoram
Chop tomatoes or puree in a food processor for a smoother texture, add spices and heat in a saucepan. Allow to slow cook for 30 minutes to an hour. Allow the liquid to reduce or add additional water to achieve desired consistency.
Makes 2 or more servings (1 vegetable)


"Grapefruit Vinaigrette"

- Juice of 3 segments of grapefruit
- 1 tablespoon lemon juice
- 1 teaspoon apple cider vinegar (optional)
- Stevia to taste
Combine juices and vinegar together. Add stevia to taste. Pour over mixed green salad and top with remaining grapefruit segments. Use as a marinade for fish, shrimp or chicken. Add salt and fresh ground pepper.
Makes 1-2 servings (1 fruit)

 
"Tomato Basil Soup"

- 2 cups chicken or vegetable broth (or substitute 1 cup water for 1 cup broth)
- 2 cups chopped fresh tomatoes
- 3 ounces of tomato paste
- 4-6 leaves of fresh basil rolled and sliced
- 1-2 cloves garlic crushed and minced
- 2 tablespoons chopped onion
- 1 teaspoon garlic powder
- ¼ teaspoon dried oregano
- Pinch of marjoram
- Salt and black pepper to taste
Puree all ingredients in a food processor or blender. Pour into a saucepan and heat to a boil. Reduce heat and simmer for 20 to 30 minutes. Serve hot, garnish with fresh basil leaves or parsley.
Makes 2 servings (1 vegetable)


"Savory Chicken Soup"

- 100 grams chicken breast cubed
- 1-2 cups chopped celery or tomatoes
- 2 cups chicken broth (or substitute 1 cup water for 1 cup of broth)
- 1 tablespoon minced onion
- 2 cloves garlic crushed and sliced
- 1 bay leaf
- ½ teaspoon organic poultry spice blend
- Cayenne pepper to taste
- Salt and black pepper to taste
Bring chicken stock to a boil. Add onion, garlic and spices. Add chicken and vegetables and simmer on low heat for 20 minutes or more until chicken and cabbage are tender and fully cooked. Serve hot. Sprinkle with chives or parsley if desired.
Makes 1 serving (1 protein, 1 vegetable)


"Celery Soup"

- Celery (may use celery from crock pot cooking or 1 baked celery recipe)
- 2 cups chicken broth (or substitute 1 cup water for 1 cup broth)
- ¼ teaspoon thyme
- 1 bay leaf
- ¼ teaspoon dried basil
- Salt and pepper to taste
Cook celery until very soft or use crock-pot or vegetable broth cooked celery. Puree in a food processor or blender with broth and spices. Simmer in a saucepan for 20-30 minutes.
Makes 1 serving (1 vegetable)


"Crab Bisque"

- 100 grams crab meat
- 1 cup tomatoes chopped
- 2 cups vegetable broth (or substitute 1 cup water for 1 cup broth)
- 1 tablespoon onion minced
- 1 clove garlic crushed and minced
- 1 teaspoon Old Bay seasoning
- 1 bay leaf
- 1 tablespoon milk (optional)
- Cayenne pepper to taste
- Salt and black pepper to taste
Puree tomatoes and broth in a food processor or blender. Heat up mixture in a small saucepan. Add the crab and spices and simmer for 20-30 minutes stirring frequently.
Makes 1 serving (1 protein, 1 vegetable)
Phase 3 modifications: Add half and half or cream.


"Sweet Lemon Chicken"

- 100 grams thinly sliced chicken
- ½ lemon with rind
- 1 tablespoon Bragg’s liquid aminos
- ¼ cup chicken broth or water
- 1 cup water
- Dash of cayenne pepper
- Salt to taste
- Stevia to taste (optional)
Slice up ½ lemons in to quarters and add to water. In a small saucepan boil lemon quarters until pulp comes out of the rind. Add broth, chicken, Bragg’s and spices and simmer on low heat until chicken is cooked and sauce is reduced by half. Deglaze periodically with water if necessary. Garnish with fresh lemon slices, lemon zest or mint.
Makes 1 serving (1 protein)


"Stuffed Chicken Rolls"

- 100 grams chicken breast
- Spinach
- ½ cup chicken broth or water
- 1 tablespoon chopped onion
- 1 clove of garlic crushed and minced
- 1 tablespoon lemon juice
- Dash of onion powder
- Dash of garlic powder
- Pinch of cayenne pepper
- Salt and pepper to taste
Tenderize chicken manually by pounding until flat. Cook spinach lightly with garlic, onion and spices. Strain out excess liquid from the spinach and place mound of spinach in the center of the pounded chicken. Roll up the spinach mixture inside the chicken breast. Place rolls in baking dish and add chicken broth to the pan. Bake the rolls in 350 degree oven for about 15 minutes or until chicken is cooked completely. Variations: Top with marinara sauce recipe .
Makes 1 serving (1 protein, 1 vegetable)
Phase 3 modifications: Brush chicken with olive oil, add marinara sauce, and top with mozzarella cheese if desired. Bake until brown and bubbly. Another modification is to mix the spinach mixture with ricotta cheese or sliced mushrooms.


"Pepper Crusted Steak"

- 100 grams lean steak
- Fresh ground black pepper
- Dash of Worcestershire sauce
- Salt to taste
Manually tenderize the meat until flat. Rub meat with salt and coat liberally with black pepper. Cook on high heat for about 3-5 minutes or throw on the barbeque. Top with Worcestershire sauce if desired and caramelized onion garnish (page 131). You can also cut the steak into strips and serve over a mixed green or arugala salad.
Phase 3 modifications: Top with blue cheese, onions, or sautéed mushrooms in butter. Or, cut into thin strips and top with onions and provolone, and make a cheese steak salad.
Makes 1 serving (1 protein)

 
"Barbecued Chicken"

- 100 grams of chicken breast whole
- 1 serving of barbecue sauce
Coat chicken with barbeque sauce and fry with a little water in small frying pan until cooked thoroughly on low heat. Stir constantly and add water so that it doesn’t burn or grill on the barbeque. Serve hot. Add salt and pepper to taste.
Makes 1 serving (1 protein, 1 vegetable)


"Beef Bourguignon"

- 100 grams beef cubed
- 1 cup beef broth or water
- 3 tablespoons tomato paste
- 1 tablespoon chopped onion
- 1 clove garlic crushed and sliced
- Pinch of dried thyme
- Pinch of marjoram
- Salt & pepper to taste
Lightly braise beef cubes with onion and garlic. Combine all ingredients in small saucepan. Add liquid ingredients and spices. Slow cook for a minimum of 30 minutes or until beef is tender. Add additional water as needed to achieve desired consistency.
Makes 1 serving (1 protein, 1 vegetable)
Phase 3 modifications: Add ½ cup red wine, whisk in cold butter and add additional non-starchy vegetables.


"Curried Shrimp with Tomatoes"

- 100 grams shrimp
- ½ cup vegetable broth or water
- 2 tomatoes chopped
- 1 tablespoon minced onion
- 1 clove garlic crushed and minced
- 1teaspoon curry or to taste
- 18 teaspoon onion powder
- 18 teaspoon garlic powder
- Pinch of allspice
- Stevia to taste
Sauté the shrimp with the onion and garlic for about 3 minutes or until cooked. Add vegetable broth, curry and stevia. Add garlic and onion powder to thicken the mixture. Cook for 5-10 minutes on medium heat. Add water or reduce liquid until desired consistency is reached.
Makes 1 serving (1 protein, 1 vegetable)


"Tilapia with Herbs"

- 100 grams of Tilapia fish
- 2 tablespoons lemon juice
- 1 clove garlic crushed and minced
- 1 tablespoon chopped onion
- Pinch of dill
- Fresh parsley
- Salt and black pepper to taste
Sauté fish in lemon juice with a little water then add onion, garlic and fresh herbs. Garnish with chopped parsley. Or bake in baking dish with a little water at 350 for 20 minutes until fish is tender and delicious. Variations: oregano, thyme, or tarragon.
Makes 1 serving (1 protein)


"Ginger Shrimp Wraps"

- 100 grams shrimp
- 1 or more cabbage or lettuce leaves
- 1 cup vegetable broth or water
- 2 teaspoons apple cider vinegar
- 1 tablespoon Bragg’s liquid aminos
- 1 clove garlic crushed and minced
- Pinch of fresh ginger
- 1 tablespoon finely minced green onion
- 1 serving spicy orange sauce (optional, for dipping)
- Salt and pepper to taste
Lightly steam cabbage leaves and then set aside. Cook shrimp with spices and mince together with onion. Wrap up shrimp mixture in cabbage or lettuce leaves and enjoy with dipping sauce. Another alternative is to place multiple rolls in small baking dish. Cover with vegetable broth and bake for 25 minutes at 350 degrees. Variations: Dip wraps in Sweet wasabi dipping sauce or top with additional Bragg’s.
Makes 1 serving (1 protein, 1 vegetable)
Phase 3 modifications: Add a drizzle of sesame, peanut or hot chili oil to the shrimp mixture for added flavor.


"Crab Cakes"

- 100 grams snow or king crab meat
- 1 serving Melba toast crumbs
- 1 tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- 18 teaspoon onion powder
- 18 teaspoon garlic powder
- 1 tablespoon finely minced onion
- 1 clove crushed and minced garlic
- Cayenne to taste
- Salt and black pepper to taste
In a small bowl combine ingredients and form into cakes. Press crab cakes into muffin tins and bake at 350 degrees for about 10-20 minutes until slightly brown on top. The crab mixture can also be sauté d until warm or chilled and served over a green salad with lemon garnish and topped with Melba toast crumbs.
Makes 1 serving (1 protein, 1 Melba toast)
Phase 3 modifications: Add a little egg to the crab mixture and fry with a little butter or oil. Serve with Cajun spiced cream sauce or mayonnaise.


"Caramel Apple Pie"

- 1 apple
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1 teaspoon apple cider vinegar
- 1 packet powdered stevia
- 1 teaspoon ground cinnamon
- Pinch of nutmeg
- 1 tablespoon water
- English toffee stevia to taste
Slice apple into very thin slices. Arrange in layers in a round 3 inch crème Brule dish. For each layer, sprinkle generously with cinnamon, nutmeg, and powdered and English toffee stevia. Continue layering with spices until dish is full. Sprinkle lemon juice, apple cider vinegar and water over the apple slices. Bake at 375 for approximately 20-25 minutes or until apples are cooked and top is slightly crispy. Drizzle with additional English toffee stevia if desired. Serve warm.
Makes 1 serving (1 fruit)
Phase 3 modifications: Add a small amount of melted butter to the mixture and top with a tablespoon of chopped walnuts or pecans.