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8/9/2019 Free Hcg Diet Receipt
1/36
FREE HCG DIET&
We don't try to sell you anything here or
AY MLM SWITCH-AND-BAITERS TRYING TO ALSO SELL YOU FREE INFORMATION IN
AGE DEALS? (Everything, even their homeopathic HCG is basically all but free costs to mak
BELOW IS AN HCG DIET GUIDE - FOR FREE!
(you don't have register, give your email address or any of that. Just print it off.)
WHY YOU DONT WANT TO BUY THE HCG DIET FROM ANYONE!
o, first it meant you likely bought bogus HCG ie HOMEOPATHIC meaning its just wa
Simeon HCG protocol as NOTHING to do with "homeopathic" HCG. In fact, he condemns i
mazingly, despite this the con-artists selling "homeopathic" HCG not only claim they are sel
r the protocol, they even try to sell you his book - which is about HCG injections, NOT home
hen essentially has ZERO HCG in it.
now in the middle of real sharks.
f yourself alone in the ocean after your boat sunk. Surrounding you are gathering tiger shark
me you bit by bit until nothing is left. That is where you went when you bought that homeopa
ed up for information or bought their HCG diet. They want every dollar they can get from y
MY of sales people and tactics are now upon you!
the HCG diet nor the Protocol of Dr. Simeon have ANYTHING TO DO with homeopathics.
8/9/2019 Free Hcg Diet Receipt
2/36
YOU BOUGHT THEIR JUNK PRODUCT WITHOUT EVEN KNOWING WHATS IN IT,
into extremely sophisticated and high pressure sales.
ssly they will pressure you in any forum or blog they can get you into, by email, in text messas and some even by phone. MANY of those will pretend to become your friends as if a dieter
will just be high pressure sales tactics. HUNDREDS of fake testimonials will keep coming. Th
omize them to look like messages specifically to you from another dieter.
MBER, it is a BILLION DOLLAR scam you got yourself into.
veryone seemingly communicating with you will be presented like someone else on the diet, e
r very best Internet friends! But its all fake, all cut and paste sales junk.
ese friends (in the blog, forum, emails you are sent) tell you all the other stuff you MUST bwork. Those fake messages from the MLM affiliate company will be presented like testimonia
nials worked to get you to buy in the first place.)
ber, those drops you are putting in your water are just drops of water themselves, THEY DO
NG to suppress your appetite. So as you get frustrated, friends, experts (fakes again in do
s) and other people (fakes) in testimonials tell you that you only need to also buy this cleanser
his pill, that cosmetic, this book, that video THEY WILL NOT STOP PUSHING YOU TO
u are HUNGRY ALL THE TIME (because of their worthless drops), the MLM sharks figure
tion they can sell you ANYTHING! They WANT YOUR CREDIT CARD NUMBER so they c
ething every month and just take it out of your card. They want you to get a video and book
ing to sell you more! They want to be able to PODCAST to you, email to you, and if they can
umber they will have sales people calling you too some will be act like they are really just on
r blog friends trying to help you but it is just a sales call.
SE, CONSTANT pressure to buy endlessly from time in every way possible. THAT is what yo
Y buying if you buy the homeopathic they falsely label as HCG.
OU HAVE AT LEAST BEEN WARNED! Unless you really, really, really like high pressure s
t you all the time, you dont want to buy ANYTHING homeopathic or supporting HCG.
want them to have your email address, DONT want them to have your email address and DO
be in their forum, blog, MySpace Page, etc.
8/9/2019 Free Hcg Diet Receipt
3/36
STAND, the sale of homeopathic instead of real HCG is A BILLION DOLLAR SCAM IND
t them into your life and your pocketbook, you are in for the most horrific collection of decep
cks you could ever imagine exists. In the end you wont lose weight. Instead, youll just be dep
it failed and you realized it all, for months, was just a colossal collection of sales tactics that c
ds or thousands of dollars and now you cant even get them to leave you alone.
S WHATS BEST ABOUT THIS FREE COPY. WE DO NOT TRY TO SELL YOU ANYT
inated all the stuff about needle injections, all the PR for other products and all the piles of
to give you what you are looking for the actual HCG Diet!
ou buy an HCG diet guide from a bait-and-switcher website, their diet guide REALLY is te
more stuff they want you to buy from them. Herbs. Supplements. Test strips. Body cleansers.
ent even telling you the diet so much as making you read a huge advertisement. The Dr. Sim
is about HCG needle injections, not homeopathics.
ber, Multi-Level Market Affiliates single goal is to say and write ANYTHING no matter how
e or false to get your money and then more and more and more of your money as much
ong as they can, anyway they can, through any deception, pressure even social pressure th
heres an HCG diet guide
AN HCG DIET
ART:
or 3 Days
VOID OILS SUCH AS IN:
os, Lotions, Toothpaste, Makeup, Deodorant, and other
m Items. Avoid Oil Mineral Oil is acceptable in moderation.
e Mineral based cosmetics. No Liquid Makeup.
TAL that you begin taking full amounts of VITAMINS and MINERALS, including trace mine
vitamin D, magnesium and particularly the B group of vitamins. If you do not, the diet will u
you could endanger your health.
MODERATE Exercising.
if you OPT for hCG Injection Hints YOU MUST consult with your physician or some other
d licensed medical doctor. We do NOT include injection instructions as this is the diet guide. O
ctor can prescribe hCG for injection.
8/9/2019 Free Hcg Diet Receipt
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TO TRANSITION YOUR DIET
water consumption by EIGHT 8 ounce glasses a day.
apples but just the first transition day (day 4).
r beef intake by 50%.
ix vegetables.
te sugar.
d without artificial colors.
st get regular and full sleep.
drink all the water, tea and coffee your want.
not drink sugar drinks (like soda)
G Diete initial steps, you may now eat anything you please but you MUST limit SUGAR and STARC
o MUST weigh yourself every morning.
STARCH - carbohydrates (bread, potatoes, rice etc) as those convert to sugar in your body
avoid sugar.
rbohydrates at all
n then some fats can be indulged and even a small amount of liquid.
u are NEEDID TO AVOID IS COMBINING FAT AND STARCH/SUGAR TOGETHER. Y
trol of your diet if you do. It is VERY important to set your diet pattern until it becomes normfor you.
u reach your weight goal you MUST stick to that weight. Weigh yourself BEFORE eating or
g. Even if you go over it just a little bit (more than 2 pounds) you MUST switch to ONLY wat
s and vitamins until it is back where it should be other than in the evening you MUST eat a
so your body doesnt go into the sense-of-starvation mode.
ARE SAMPLE MEALS. ANY MEAL YOU MAKE WITH THESE INGREDIENTS IF FINE
AS YOU REMAIN WITHIN 2 POUNDS OF YOUR GOAL WEIGHT. If you go over, you on
st) eat a BIG STEAK for the evening meal.
n Tomato Chicken Soup - 4 servings = approximately 250 calories each.
can Mexican style tomatoes blended
8/9/2019 Free Hcg Diet Receipt
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can petite dices tomatoes
can chicken or beef broth
can green chilies
ced cooked chicken breast
ed onioned celery
chopped to taste
no or chili without seeds
o taste
wder to taste
pepper to taste
ingredients and let simmer until veggies are tender.
n be substituted for the chicken if desired.
WrapsChicken (3 1/2 oz)
fresh ginger...about a 1/2 inch piece
fresh garlic
green onion
roth to cover bottom of pan (10 cal, 0 fat, 0 carbs)
medium heat) ginger, garlic and onion til soft then add chicken, cook until no longer pink.
ian Red Chile Sauce (0 calories, 0 fat, 0 carbs, 0 sodium)
p Chinese 5 spicece wine vinegar
heat free Tamari sauce ( 8 cal, 0 fat, 0 carbs, 150 mgs sodium)
out 5 minutes more, stirring over low heat to reduce liquid. Remove from heat, spoon into wh
eafs and roll; Bibb lettuce,
ettuce or Iceberg works really well.
or Taco Lettuce Wraps
ound turkey
stalks minced fine (adds bulk, few calories)
garlic, minced
onion, minced
minced
gether...you will not need any liquid as the celery will release enough to cook.
as you prefer.
8/9/2019 Free Hcg Diet Receipt
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u Chicken
Amino Acid in the spritz bottle
abbage
Brothen cabbage in some chicken broth that was spritzed with Braggs Amino Acids in a pan with t
is wilted and soft Toss in raw chicken that has been julienne sliced,( easier to do when frozen)
with braggs Amino Acid. Saute until chicken is cooked.
hicken
0 g chicken into small pieces and season to taste (cayenne, salt, paprika, garlic, etc.). In frying
covered with water and lemon juice) cook chicken with 2" onion pieces. Chop one tomato int
nd add to mostly cooked chicken and continue cooking
cken is cooked through and tomatoes are to desired consistency.
n Chicken
cken breast
n, chopped
n vinegar
chicken broth
sliced onions
pepper
at oven to 350. Salt and pepper both sides of chicken.
quare pan put slices of onion down. Lay chicken on top of onions.y pour tarragon vinegar over chicken. Pour broth in pan but not on chicken. Sprinkle top of c
ragon leaves. Let marinade
0 minutes.
in oven for 20-30 minutes until done.
d Lamb Recipe
round chicken or beef
minced oniongarlic to taste
ginger
nced serrano or jalepeno pepper
minced celery
voy cabbage
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tone ground mustard- no sugar added
ugar substitute
powder
- I like smoky paprika
pepperpepper chicken. In a small skillet add chicken stock and bring to a boil. Add stone ground m
ar substitute. Stir to combine into the stock. Add chicken and cook until chicken is done and m
getting thick. Right at the end, add a little mustard powder and paprika to thicken up sauce
ook until really thick and liquid is mostly gone. Serve on top of the braised cabbage.
Cacciatore
chicken breasts
ons salt, plus more to tasteon freshly ground black pepper, plus more to taste
i, crushed, for dredging
poons chicken broth
ed bell pepper, chopped
chopped
cloves, finely chopped
p chicken broth (or 3/4 cup red wine & 3/4 cup broth)
unce) can diced tomatoes with juice
poons drained capersspoons dried oregano leaves
coarsely chopped fresh basil leaves
e the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the
to coat lightly.
ge heavy saute pan, heat the 3 tbsp broth over a medium-high flame. Add the chicken pieces t
te just until brown,about 5 minutes per side. Add more broth as it evaporates. If all the chicke
n the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepp
ic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Sea
pepper. Add the remaining broth and simmer until reduced by half, about 3 minutes. Add th
s withce, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in
e sauce to a simmer.
e simmering over medium-low heat until the chicken is just cooked through.
ngs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, abo
Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkl
8/9/2019 Free Hcg Diet Receipt
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d serve.
or Steak Fajitas
cken or beef, sliced in strips
sliced into rings
pper sliced
garlic
xican seasoning
chicken broth
pepper
roth, onion and pepper to a non stick skillet and begin cooking on medium heat. When they s
htly, add salt and pepper.
cooking about 5-7 minutes, add chicken or beef strips and garlic. Cook 5 minutes more or unalmost cooked through.
mexican/taco seasoning. And cook until liquid is almost gone. Taste and add salt and pepper a
/mexican seasoning mix- 1 1/2 tablespoon chili powder, 1 tsp cumin, 1 tsp oregano, 1 tsp smok
lar paprika), 1/2 tsp
owder or 1 tsp garlic salt and a pinch of cayenne.
azed Chicken
poons white miso
poons mirin
poons rice wine vinegar, seasoned or Sake
on minced fresh ginger
on minced garlic
hicken or dry sea scallops or fish
ced scallions/green onions
toasted sesame seeds
poons broth
e all the ingredients except scallions in a quart or gallon sized bag. Mix well by squishing aroyour choice. Marinate for at least 30 minutes to about an hour.
broiler. In an oven friendly pan, add enough of the broth to just cover the bottom of the pan.
/medium high heat, cook meat until just about done. A few minutes for the scallops, fish and
r chicken. Brush top of meat with reserved marinate from the bag. Broil until tops turn golde
pen pretty fast. Remove meat to a dish. Turn off broiler and put plate with meat into oven on
8/9/2019 Free Hcg Diet Receipt
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you finish. Be fast or your meat will dry out. Alternatively, you can put the meat back into the
ou finish in
f the steps below.
of marinade into the pan used to cook the meat. You can either boil it down and use it like a
at or use it to stir fry veggies for the meal. If using to stir fry veggies, have chopped bok choyplace into pan as soon as you have removed the meat.
rning veggies until well coated by the marinade. Keep cooking until most of the liquid has bee
d. Add veggies to plate with meat. If any liquid remains pour over the top of meat. Sprinkle w
nd pinch of sesame seeds.
ili - Makes 2 servings
ound turkey or beef
can organic tomatoesn
tsp organic chili powder
ater
2 of tomatoes
eat and onions until done
omatoes
i powder
er
at least 15 minutes
ls
ra lean ground beef (organic/grass fed is best)
on, diced
nion soup mix (or favorite seasoning)
ound sage
y crushed bread crumbsogether. Weigh entire mass on digital scale. Divide that weight into 9 equal portions.
make about 8 small meatballs out of each portion and bake, then freeze in baggies or just fre
for cooking later. Serve
and sugar free spaghetti sauce.
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ambergers
amble 3.5 oz ground beef, then rinse well go get rid of all the fat. To this add:
LE ketchupLE mustard
dill pickles
onion
mato
hopped lettuce
per
owder (or fresh/crushed)
Liquid Aminos or Worcestershire
NO BREAD!
e Soup
ms organic or lean ground beef
organic cabbage-chopped into chunks
sauce or fresh tomato
beef and rinse out fat. Add veggies, tomato sauce, and enough water to cover all. Simmer unti
and spices: sea salt, celery salt, garlic powder or garlic salt, dash of pepper).
Ginger Beef
of garlic, minced
iece of ginger, minced or cut into thin slices (will make it hot, so use less if you're sensitive!)
cabbage, celery, green pepper (your choice)
an beef cut into bite size pieces
bit of water into pan. Add garlic, ginger, and veggie and stir fry until soft. Add beef and cookughly cooked.
cata
ipe breaks from tradition in that the veal is not dredged in flour prior to cooking. Chicken br
8/9/2019 Free Hcg Diet Receipt
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en thinly pounded would also work well for this recipe.
al scallops
garlic clove, pressed
canned low-salt chicken broth
blespoons capers, drained1 lemon
for garnish
n veal with salt and pepper.
on-stick pan, add veal and cook until tender, about 30 seconds per side. Transfer veal to platt
rm.
alf the broth to deglaze pan. Add garlic to skillet and saut 30 seconds. Boil until broth is red
bout 2 minutes.
n remaining broth, lemon juice and capers. Simmer until mixture is reduced to 1/4 cup, about
Pour over veal. Garnish with
ith wilted cabbage, wilted beet greens or sauteed fennel bulbs.
teak
ank Steak
broth
pepper
oven to 350. Pound flank steak until 1/4-1/2" thick. Salt and pepper both sides.
d processor, puree spinach garlic and parsley with enough chicken broth to create a paste.
paste on one side of the Flank Steak. sprinkle nutmeg sparingly.
Flank Steak and either tie with string or use toothpicks to secure. Make sure that when you r
rs are lengthwise so that when you cut into it, it will be against the grain.
nderloin with braised Chard
asoning
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stock
c vinegar
nions
t iron skillet on medium. Rub steak season on both sides of meat. Sear steak to preferred don
to plate.
bsp of chicken stock to deglaze pan. Add chard and cook until almost wilted. Add garlic, gree
ntro.
h but no more than 1 tbsp of balsamic vinegar. Cook until chard is wilted and the liquid is co
ff. Add to plate with steak.
h Spicy Parsley Tomato Sauce
ef or Veal
arsley Tomato Sauce:
atoes depending on size, cut in quarters
ps fresh flat-leaf parsley
cloves
poons red pepper flakes
poon kosher salt
poon freshly ground black pepper provence
poons red wine vinegar
the oven to 375 degrees F.
he beef with salt and pepper. Season the tomatoes with salt, pepper, and herbs de Provence.
medium, heavy roasting pan or Dutch oven over high heat. Heat the broth. Sear the beef over
des. Turn off heat.
beef. Place the seasoned tomatoes into pan and place the pan in the oven. Roast about 30 to 4
ast 5 minutes, put beef into pan with the tomatoes. Take the pan out of the oven, tent loosely
, and let rest for 10 to 15 minutes.e the sauce, place the parsley and garlic in a food processor and pulse until the parsley is finel
. Add the red pepper flakes, salt, red wine vinegar and the roasted tomatoes from the beef pa
until pureed. Add the broth in a steady stream until smooth.
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una Salad
11/2 cups
non-fat yogurt (this is your allowed dairy for the day)
poon curry powder
poons green onion, chopped
poon lemon zest (use an organic lemon)
poon fresh dill, cilantro or parsley, minced
celery, chopped
espoons diced apple (eat the rest as your fruit)
una
to tastee salad ingredients and chill at least 30 minutes.
lad - 2 servings
n light tuna in water--160 calories
age cheese--30 calories
egg whites --40 calories
to taste
ll pickle - minced
pickle juice
n a large romaine lettuce leaf with diced tomatoes on top.
e Style Tuna Salad
gs 10 min 10 min prep
) cans tuna
pped flat leaf parsleyspoons thyme
green onions
tomatoes, seeded and chopped
broth
poon salt
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out excess water from the tuna. Flake the tuna.
salt, green or black olives, tomatoes, green onion, thyme, and parsley; mix.
broth with the juice from one lemon. Pour this over the tuna and the other ingredients. Blend
ork. Adjust seasonings if necessary.
r at least an hour. Variation: add cilantro to the herb list.
o Tuna Fish Salad
DIENTS
egg whites, 2 with yolks
ps bread and butter pickles
celery, chopped
ce) cans tuna, drainedpoon salt
poon ground black pepper
poon sweet pickle juice
TIONS
y chop pickles. Transfer to a medium bowl, and stir in tuna and celery. Season with salt and p
in the pickle juice until thoroughly blended. Serve half lettuce.
sh Cakes
n tuna
t sauce
emon juice
dry onion
Worcestershire sauce
milk
water, only if needed
ngredients and make into patties. Sprinkle top and bottom with paprika. Bake 15 minutes at
Turn after 7 minutes.
sh with Capers and Lemon Juice
una Fish, well drained
apers
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iced dill pickles
ed onion
arsley
cherry tomatoes or diced tomatoes
ustardgarlic to taste- optional
lemon
pepper
ngredients together using one half the lemon in the mixture. Salt and pepper to taste. Squeez
emon over salad greens or romaine lettuce. If using romaine lettuce, you can cut the leaves up
nally or pull off the leaves and use it as a boat to put the tuna fish on top of.
en shrimp into chicken broth to thaw, then saut in the juice in a skillet for a minute with a
emon Cod
od Filet
chicken stock (real amount unknown... just cook it and if evaporates before the cod is done, a
t from sticking to theof the pan)
d in stock until cod is opaque. Add:
cup more chicken stock
Fresh lemon juice
ayenne pepper
epper to taste then, heat & serve with a bit of lemon zest over the fish.
o
h (use ahi or similar)
stalk
garlic, minced
d tomatoes 2 halves, minced
chopped
icken broth
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ater, add more as needed seasonings of your choice simmer all except fish until celery is a bit
until done.
ish in Parchment
ting white fish
ices
lices
pepper
at oven to 350. Salt and pepper the fish on both sides.onion on bottom of parchment paper. Aluminum foil can be used. Then place fish on top of o
lemon and orange slices on top of fish and then top off with fresh dill.
parchment paper so that the ends and top are securely closed to allow the fish to steam. Place
e for 20-30 depending on
sh.
ther veggie is to be eaten- say aspargus with lemon pepper, then discard onions along with th
range slices and dill. If not, then enjoy with the onions.
bulbs sliced thinly instead of onions will give fish a slight anise flavor. If choosing fennel bulbste thyme, oregano, rosemary or other herb for the dill.
Tacos with Strawberry-Cucumber Salsa
poons fresh lime juice/lemon juice
poon broth- fish, chicken or veggie
garlic, minced
poon sea salt
poon black pepperibut fillet
rry-Cucumber Salsa
nd chopped fresh strawberry
eled, seeded, and chopped cucumber
chopped red onion/shallot/green onion- optional
poon chopped fresh cilantro
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poons fresh lime juice/lemon juice
poon sea salt
o pepper, seeded and minced
sprigs, for garnishe lime juice, broth, garlic, salt, and pepper in shallow glass baking dish or zip-top bag. Add fi
Marinate in refrigerator
ast 30 minutes but no longer than 3 hours.
salsa ingredients together in a medium bowl.
grill. Remove fish from marinade and grill over medium-high heat for about 10 minutes, tur
aque throughout. Slice
large pieces.
h cabbage leaf with fish and salsa. Garnish with additional cilantro, if desired.
with Garlic and Lemon
broth
clove, minced
ini, crumbled
hopped parsley
rimp, peeled and deveined
n
pepperoven to 450 degrees. In medium bowl combine broth, garlic, grissini and parsley.
mp down on a baking dish. Top with grissini mixture. Season with salt and pepper.
covered for 10 minutes. Remove and squeeze lemon juice over shrimp before serving.
or Lobster Fra Diavolo -make about 4 servings
large shrimp, peeled and deveined, or lobster
on salt, plus additional as needed
on dried crushed red pepper flakesm onion, sliced
-ounce) can diced tomatoes
3 tbsp chicken broth (or dry white wine)
cloves, chopped
poon dried oregano leaves
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poon chopped fresh Italian parsley leaves
poon chopped fresh basil leaves
shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoo
vy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, an
e cooking until just cooked through, about 1 to 2 minutes.r the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspo
to the pan, if necessary,
te until translucent, about 5 minutes. Add the tomatoes with their juices, remaining broth, ga
. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accu
the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. S
and basil. Season with more salt, to taste, and serve.
allops
1- 100g serving
callops (the big ones not the small bay scallop)
or fish broth
pepper for seasoning
:
broth
fish sauce (or a little more to taste) - available in very tall bottles at Asian/Chinese food
1/2 lime (about 1 Tbsp.) handful of fresh cilantro, choppedh red chilies, de-seeded and minced (or substitute 1/4 to 1/2 tsp. cayenne powder, to
garlic, minced
RVE:
mixed lettuces & Thai herbs (such as fresh basil and cilantro)
of fresh cut lime
RATION:
l sauce ingredients in a small frying pan or sauce pan. Stir, and set aside until later.
he cilantro will soften down into the sauce later when you warm it up.)f the scallops, and be sure to pat them dry. Place on a cutting board or other clean, dry
wok (or large frying pan) over medium-high heat (allow pan to warm up at least 1
he pan is warming up, use a paper towel or clean tea towel to gently dab any remaining
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ion & garlic in a little water.
of ingredients in a bowl together and add to onions, scramble, top with more salsa, tomatoes
ili.
Fennel
bulb, sliced
c vinegar
broth
oven to 350. Toss fennel slices with broth and balsamic vinegar.
oven for 40 minutes, tossing occasionally to get all sides evenly roasted.
Red Chard
poons brothred onion, thinly sliced
cups red chard (2 bunches trimmed and coarsely chopped)
nutmeg, to your taste
alt and pepper
poons red wine or cider vinegar
re your greens are very dry before preparing recipe. Also, wash and chop them when you co
arket, then they are ready for
ook up even quicker.
broth in a large nonstick skillet over medium-high heat. Add onions and toss 2 minutes, thenbunches and keep it moving
ts up a bit - you are just searing it up. The greens should remain crisp and crunchy. Wilting t
ring them up should take no
an 3 to 4 minutes. Season the greens with nutmeg and salt and pepper, to taste. Douse the pan
egar and remove from heat. Toss to cook off vinegar and serve allotted amount of greens hot
her day. Microwave to warm before serving.
Sprouts with Lemon-Mustard Sauce
vercook Brussel Sprouts as then they have an unpleasant odor and taste. Properly roasted, th
.
Brussels sprouts
ional)
ground pepper
+ 2 tbsp. vegetable or chicken broth
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half a lemon (about 2 tablespoons)
epared mustard
evia- liquid is preferred
k to great Brussels sprouts is in the pre-cooking stage. Trimming off about 1/8-1/4-inch of the
oving any discolored or shriveled leaves will make them much more tender. Then cut the sprm top to bottom (through the stem end), to make them
re quickly.
non-stick skillet lightly with oil and heat it over medium-high. Or if you prefer use a bit of br
toss in the sprouts and sprinkle them lightly with salt (optional). Stir and cook for about 1 to
l they brown slightly on the cut side.
pepper and broth and cover. Cook, stirring every minute or so, for about 3-5 minutes, just u
ly tender but still bright green. (I always grab one and taste it to check.) They should taste co
-cooked, and the broth may have mostly evaporated.
remaining tablespoons of broth, lemon juice, mustard, and stevia, pour it over the sprouts, a
l warm throughout. Serve immediately for best color and taste.
Sprouts in Balsamic
ussels sprouts, trimmed and cut into quarters
ken stock
amic vinegar
mesan cheese (preferably fresh grated) (optional as your allowed milk for the day)
oven to 450 F. Trim brussels sprouts, remove any discolored leaves, and cut into quarters (or
small.) Put sprouts in
bowl and toss with chicken stock and balsamic vinegar.oasting pan with foil if desired. Arrange sprouts in a single layer on roasting pan, and roast 2
occasionally, or until
are slightly crisp and golden brown on the edges.
ked sprouts into mixing bowl and toss with parmesan cheese. Serve hot.
Chicken Soup
icken breast, cubed
chopped celery (may use tomatoes instead)
hicken broth (may substitute 1 cup water for 1 cup broth)
poon minced onion
garlic, crushed and sliced
af
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poon poultry spice blend
e pepper to taste
black pepper to taste
hicken stock to a boil. Add onion, garlic and spices. Add chicken and vegetables and simmer o
inutes or more until chicken and celery are tender and fully cooked. Serve hot. Sprinkle withif desired.
Soup
allowed amount
garlic
pepper
at free milk, optional
r broil the alloted tomatoes for 5-10 minuted until the skin blackens or use Muir Glen fire roa
s. Put tomatoes into at with enough broth to cover.
the tomatoes and broth boil, add the roasted garlic. With an immersion blender or regular b
he mixture. Add salt and pepper to taste.
off heat, add optional milk.
d meatballs to the soup if I have some available in the fridge/freezer. I can usually get 8 very
ls from 100g of beef. I bake several portions of the meatballs and keep them in the fridge/free
em to lost of different dishes.
Onion Soupnion, thinly sliced
garlic
ef, thinly sliced
ini
pepper
ns into an oven-proof saucepan. Add enough broth to cover half the onions. Cook until onion
Salt and pepper to taste.
broiler. Add thinly sliced beef to the onions. Top with mashed roasted garlic and grissini. Bro
until grissini/garlic
starts to brown.
Wedding Soup
ls (recipe under Beef)
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Spinach- allowed amount
garlic- to taste
ions- as a flavor enhancer
ch of thyme, oregano, basil- and any other italian spice that you like
pepperof broth
nions, garlic and about 3tbsp- 1/4 cup of broth to a small soup pot. Cook until onions start to
and stir until spinach
wilt.
pices and herbs. Stir until liquid is almost cooked off. Add meatballs and rest of broth. Bring
a few minutes. Add salt and pepper to taste.
an be served with a small helping of gremolata. Gremolata can be made with chopped parsle
d minced garlic.
ng Apple Pie
le
on
it nutmeg
water or seltzer
lender and voila, apple pie in sparkling delight! :)
de
ater
1 lemon
o taste
Julius
ms orange (85 calories about 1/2 an orange)
of Vanilla Stevia
of ice
tzer
Bullet Blender, so the most it makes is one serving (I love it by the way!!)
ending it up, I added more ice and seltzer so it would be nice and full and it was
ng this with your grapefruit, too.
Dessert
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quick recipe that is almost like ice cream...blend up either an apple, grapefruit, strawberries
.add desired stevia...some water
re water, the more volume) once blended switch to whip for a bit...once all done put it in the f
t a bit later in the day you can have your other fruit as a slushy. You could use cinnamon with
ish.
Fennel Salad
ennel, trimmed and sliced (I like matchstick size)
oranges with the rinds removed, sliced into rounds
poon red wine vinegar
on poppy seeds
aste
es arugula - rinsed, dried and chopped
e fennel and orange in a large bowl. Drizzle with olive oil and vinegar; sprinkle with poppyse
ll and serve over a bed of
Dressing, Misc.
Cocktail Sauce
paste
adish
uantities to taste
d Steak Sauce
5 oz) steak
ef broth (approx)
P sugar free mustard
round mustard powder
chopped onion
cup of beef broth and both mustards in a bowl. Mix until smooth. Pour into saut pan and a
ons, coating both with sauce. Cook until steak is desired doneness and add just enough broth t
gravy type consistency. The sauce will thicken a bit
ce it cools.
ber Salad Dressing
h cucumber
to taste
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poon dry mustard
poon cummin
one lemon
espoons apple cider vinegar
steviaender and puree enjoy on veggies or salads.
ber Salsa
th ground turkey lettuce wraps.
iced seeded cucumbers
opped cilantro
serrano pepper diced
c lime juiced
ogether and serve with ground turkey/chicken/beef in a lettuce leaf.
Ginger Dressing
p white wine or champagne vinegar
minced or grated ginger
arlic
one orange
nto a mason jar and let sit for at least 8 hours before use so that the flavors can meld. Sometim
n slices of the orange cut in half to put into the jar as well and then juice the rest.
rry White balsamic vinaigrette3 large strawberries
white balsamic vinegar (or any other white vinegar- like white wine or champagne)
spoon miced garlic
stevia
ngredients together and shake vigorously.
p no sugar
tomato paste
poons apple cider vinegar
poon lemon juice
poon celery salt
poon paprika
poon mustard powder
nutmeg and clove
black pepper
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poon onion powder
poon garlic powder
o taste
spices in vinegar and lemon juice. Add tomato paste and mix thoroughly. Add additional lem
or a little water until desired consistency is reached.
ic Vinigarette
organic balsalmic vinegar
organic apple cider vinegar
f water
prepared mustard
f lemon juice (original recipe calls for orange juice)
e.
c Vinaigrettedark balsamic vinegar
up white balsamic vinegar
roasted garlic
e roasted garlic into a paste. Put in Mason jar with the dark and white balsamic vinegars. Th
mmediately.
cloves, minced
no, mincedhandful fresh cilantro leaves, finely chopped
salt and freshly ground black pepper
juiced
e, juiced
poons white vinegar
broth
rtar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make
paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Sha
ell to combine. Use as a marinade for chicken or beef or
e condiment.
pproximately 1 1/4 cups
Gallo
pe tomatoes, chopped
ium red onion, chopped
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onions, white and green parts, sliced
no chile, minced
ul fresh cilantro leaves, chopped
cloves, minced
uicedon kosher salt
ing bowl, combine all ingredients together. Toss thoroughly. Let it sit for 15 minutes to and h
e flavors to marry.
on distilled white vinegar
nely chopped green onions (about 2 bunches)
nos, seeded and minced
poons soy saucepoons browning and seasoning sauce (recommended: Kitchen Bouquet)- I also like smoky pap
te
poons fresh lime juice
ons ground allspice
aves
garlic, minced
poon salt
on sugar substitute
spoons dried thyme, crumbledon ground cinnamon
owl of a food processor, combine the remaining teaspoon of vinegar, the green onions, jalapen
rowning and seasoning sauce, lime juice, allspice, bay leaves, garlic, salt, sugar, thyme and cin
until smooth, stopping to scrape down the sides with a
patula as needed.
ken or other meat into a plastic bag, add jerk sauce to bag. Make sure chicken is coated. Put
n into the refrigerator
rinate overnight or about 8 hours.
kLow Carb Bourbon Barbecue Sauce Recipe
es no-sugar-added tomato sauce
no-sugar-added tomato paste
bourbon ( I also like orange juice instead)
poons white vinegar
poons liquid smoke (I substitute smoky paprika with a little cumin instead)
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poon Worcestershire sauce
spoon hot sauce
sugar substitute (the site recommended: Splenda) 1/4 cup brown sugar substitute, optional (th
ended: Sugar Twin brand) 2 tablespoons red onion, finely chopped
clove garlic, mincedpoon garlic powder
poon kosher salt
on black pepper
on onion powder
e sauce ingredients in a bowl and whisk well to combine. Reserve, refrigerated.
bulb, sliced
c vinegar
broth
at oven to 350. Toss fennel slices with broth and balsamic vinegar.
in oven for 40 minutes, tossing occasionally to get all sides evenly roasted.Red Chard
poons broth
red onion, thinly sliced
cups red chard (2 bunches trimmed and coarsely chopped)
nutmeg, to your taste
alt and pepper
poons red wine or cider vinegar
re your greens are very dry before preparing recipe. Also, wash and chop them when you coarket, then they are ready for
ook up even quicker.
e broth in a large nonstick skillet over medium-high heat. Add onions and toss 2 minutes, then
bunches and keep it moving as it wilts up a bit - you are just searing it up. The greens should
d crunchy. Wilting them all and searing them up should take no more than 3 to 4 minutes. Se
with nutmeg and salt and pepper, to taste. Douse the pan with a little vinegar and remove from
cook off vinegar and serve alloted amount of greens hot. Save rest for another day. Microwav
erving.
Sprouts with Lemon-Mustard Sauce
vercook Brussel Sprouts as then they have an unpleasant odor and taste. Properly roasted, th
.
Brussels sprouts
ional)
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ground pepper
+ 2 tbsp. vegetable or chicken broth
half a lemon (about 2 tablespoons)
epared mustard
evia- liquid is preferredk to great Brussels sprouts is in the pre-cooking stage. Trimming off about 1/8-1/4-inch of the
oving any discolored or shriveled leaves will make them much more tender. Then cut the spr
m top to bottom (through the stem end), to make them
re quickly.
non-stick skillet lightly with oil and heat it over medium-high. Or if you prefer use a bit of br
toss in the sprouts and sprinkle them lightly with salt (optional). Stir and cook for about 1 to
l they brown slightly on the cut side.
pepper and broth and cover. Cook, stirring every minute or so, for about 3-5 minutes, just u
ly tender but still bright
always grab one and taste it to check.) They should taste cooked, but not over-cooked, and tve mostly evaporated. Mix the remaining tablespoons of broth, lemon juice, mustard, and stev
sprouts, and heat just until warm throughout. Serve
ately for best color and taste.
Sprouts in Balsamic
ussels sprouts, trimmed and cut into quarters
ken stock
amic vinegar
mesan cheese (preferably fresh grated) (optional as your allowed milk for the day)oven to 450 F. Trim brussels sprouts, remove any discolored leaves, and cut into quarters (or
small.) Put sprouts in mixing bowl and toss with chicken stock and balsamic vinegar.
oasting pan with foil if desired. Arrange sprouts in a single layer on roasting pan, and roast 2
occasionally, or until sprouts are slightly crisp and golden brown on the edges.
ked sprouts into mixing bowl and toss with parmesan cheese. Serve hot.
Chicken Soup
icken breast, cubed
chopped celery (may use tomatoes instead)
hicken broth (may substitute 1 cup water for 1 cup broth)
poon minced onion
garlic, crushed and sliced
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af
poon poultry spice blend
e pepper to taste
black pepper to taste
hicken stock to a boil. Add onion, garlic and spices. Add chicken and vegetables and simmer oinutes or more until chicken and celery are tender and fully cooked. Serve hot. Sprinkle with
if desired.
Soup
allowed amount
garlic
pepper
at free milk, optional
r broil the allotted tomatoes for 5-10 minutes until the skin blackens or use Muir Glen fire roas. Put tomatoes into a saucepot with enough broth to cover.
the tomatoes and broth boil, add the roasted garlic. With an immersion blender or regular b
e mixture. Add salt and pepper to taste.
off heat, add optional milk.
Onion Soup
nion, thinly sliced
garlicef, thinly sliced
ini
pepper
nions into an oven-proof saucepan. Add enough broth to cover half the onions. Cook until oni
Salt and pepper to taste.
at broiler. Add thinly sliced beef to the onions. Top with mashed roasted garlic and grissini. B
until grissini/garlic mixture starts to brown.
Wedding Soup
ls (recipe under Beef)
Spinach- allowed amount
garlic- to taste
ions- as a flavor enhancer
ch of thyme, oregano, basil- and any other italian spice that you like salt and pepper
of broth
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nions, garlic and about 3tbsp- 1/4 cup of broth to a small soup pot. Cook until onions start to
and stir until spinach start to wilt.
pices and herbs. Stir until liquid is almost cooked off. Add meatballs and rest of broth. Bring
a few minutes. Add salt and pepper to taste.
an be served with a small helping of gremolata. Gremolata can be made with chopped parsled minced garlic.
ng Apple Pie
le
on
it nutmeg
water or seltzerlender and voila, apple pie in sparkling delight! :)
de
ater
1 lemon
o taste
Julius
ms orange (85 calories about 1/2 an orange)
of Vanilla Stevia
of ice
tzer
Bullet Blender, so the most it makes is one serving (I love it by the way!!)
ending it up, I added more ice and seltzer so it would be nice and full and it was
ng this with your grapefruit, too.
Fennel Salad
ennel, trimmed and sliced (I like matchstick size)
oranges with the rinds removed, sliced into rounds
poon red wine vinegar
on poppy seeds
aste
es arugula - rinsed, dried and chopped
e fennel and orange in a large bowl. Drizzle with olive oil and vinegar; sprinkle with poppyse
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ll and serve over a bed of
Dressing, Misc.
Cocktail Saucepaste
adish
uantities to taste
P CEVICHE
s. shrimp, fresh or frozen, raw or cooked, peeled and deveined, tail-on or off
emons, freshly squeezed, about 3/4 cup to 1 cup
e limes, freshly squeezed, about 3/4 cup to 1 cup
poon fresh garlic, mincedel or other mild to medium pepper, ribs and seeds removed, finely chopped
ion, finely chopped (about 1 cup)
espoons Tabasco or hot sauce (more or less to taste)
omatoes, chopped (about 2-3 cups)
rs, peeled and diced into 1/2 inch pieces (about 1.5 cups)
antro, chopped (about 1/2 cup)
rsley, chopped (about 1/2 cup)
and fresh ground black pepper to taste
rimp if frozen. If using raw shrimp, bring a pot of water to boil and cook the shrimp for a mil it turns opaque white and reddishdo not over cook the shrimp as it will be too rubbery in
hrimp under cold water. Combine juices of lemons and limes in a large bowl (not metal) or la
nd add shrimp. Cover bowl or zip baggie and refrigerate for 30 minutes to marinade. Large
cut into smaller chunks (remove tails if doing this) to speed up marinade time.
hrimp the Tabasco, garlic, onion and pepper and toss/mix evenly. Return to refrigerator for
30 minutes to let the flavors infuse the shrimp.
erving, toss in bowl the marinated shrimp mixture, cilantro, parsley, tomatoes and cucumber
add sea salt and black pepper to taste.
iendly BBQ Sauce
of fat-free turkey bacon, chopped fine (or see substitutions)
onion, minced
garlic, minced or 1/4 teaspoon garlic powder
can (6 oz) tomato paste
12 oz) diet (sugar-free) cola - Splenda-sweetened
sugar-free catsup
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stard
espoon Worcestershire sauce
h ground cloves
uce to taste
of waterthe turkey bacon. Add onion and cook over medium flame for about 4 minutes. Add garlic cl
d the remaining ingredients including the water. Stir. Allow to simmer for 20-30 minutes.
st flavor at this point, use any of the following: vinegar, sweetener (liquid works best,) or hot
weetener will tone down spiciness.
pprox. 10 servings of 1/4 cup with approx 15 - 30 calories, and 1 gram of fiber, depending on
hicken Salad
ced chicken breast with Cajun seasoning and grill. Place on bed of lettuce and sprinkle with sand lemon juice.
abobs
of chicken or shrimp for lowest calories, onion, tomato chunks or cherry tomatoes, vegetable
nce on skewer. Season with herbs and lemon juice prior to grilling. Ready in 10 minutes.
ecipe Substitutions
urkey bacon = liquid smoke or 1 tsp smoked paprika, or chipotle powder
ee ketchup = 1 tbs of vinegar and sweetener to taste
lad
rawberries, blueberries, apples, and grapefruit. Mix, sprinkle with splenda or stevia.
n Green Sauce/Salsa
omatoes, peel off outer leaf layer, boil until soft, but not too long. Throw in blender: green tom
lic, cilantro, water. Absolutely excellent on tacos, eggs, and any Mexican dish.
oast Bruschetta
matoes, onion, cilantro, Balsamic vinegar, plenty of salt. Cut everything up, stir in balsamic v
to taste. Top melba toast.
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Stir-fry
cken prior to cooking. Slice preferred vegetables; bell peppers, onions, green beans, cabbage,
fry in soy sauce- try braggs amino acids if you're also on ph balance diet! www.bragg.com
wraps
ean ground beef. Mix with (low fat, sugar free) fajita seasoning, saut various bell peppers- reand orange- with onion. Wrap in lettuce leaves.
melets
spoon Coconut Oil
(s) pepper(s), red, bell, diced
(s) scallion(s) (green onions), sliced
(s) garlic, minced
(s) Melba Toast, whole-wheat
(s) cottage cheese, low-fat
)
white(s)(s) milk, fat-free evaporated
spoon basil, fresh, minced
spoon rosemary, fresh, minced
oon chives, fresh, minced
spoon parsley, fresh, minced
at the oven to 350 degrees. Heat the coconut oil in a skillet over medium high heat. Saut the
lions for 6 minutes. Add the garlic and saut for 3 more minutes.
the toast slices in a large casserole dish. Combine the remaining ingredients and pour the egg
f the toast. Add the cooked vegetables. Bake for about 25-40 minutes until the omelet is slight
n Salsa
tomatoes and one chili pepper. When tomatoes are soft, pull the skin off. Put the tomatoes an
n blender with plenty of water and lots of salt. Vary the flavor using any of the following- gar
onion, thyme, oregano.
re literally hundreds of variations for this and every Mexican Salsa starts here! Can also add
ger/sausage, parmesan, mushrooms, etc to make an Italian sauce.