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1/2 c homemade broth
1 grissini
What To Do
1. Add 1/4 c broth to small saucepan and bring to boil.
2. While broth is heating, grind grissini in food processor until it is a powder. (I use my coffee grinder.)
3. Add the powdered grissini to the pan, whisking constantly until dissolved.
4. Still whisking, add remaining 1/4 c broth.
5. Reduce heat to MED and whisk for 3-4 mins, until thickened.
6. I usually add some salt, pepper, thyme, sage, or poultry seasoning, etc for more flavor. Feel free to add any spices you like.
TIP: I pour this over my boiled chicken that I use to make my broth. This gives it a lot more flavor as boiled chicken is usually pretty bland.
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Chicken Strawberry Salad Dressing
What To Do
Combine ingredients & Chill Marinade: ¼ c soy sauce 2 T fresh squeezed orange juice 1 clove garlic minced 2 green onions thin sliced Salad: ½ lb chicken breast 4 c raw spinach 1 c sliced strawberries ¼ med red onion sliced ziplock bag mix marinade & soak chicken in frig 2 hrs. Mix dressing. Grill chicken & serve over w/ strawberries & onion over spinach
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Three Strawberries
Half Large Apple
3 drops of Vanilla Stevia
What To Do
This recipe is one of the convenient and easy to make. It contains very low calories which assist well during weight loss regime along with correct HCG dosage. Apple need to be sliced and has to be placed in the bowl. Then mix mashed strawberries to Vanilla stevia and then add the same to apples. This recipe plays a vital role in reducing the calorie intake and also acts as appetite suppressant.
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Balsamic vinegar – ¼ cup
Water – 2Table spoon
Dried thyme – 2 Tablespoon
Salt – ¼ teaspoon
Pepper – ¼ teaspoon
Dried Basil – 1 Tablespoon
Garlic Powder – ¼ teaspoon
What To Do
For preparing this HCG Salad Dressing Recipe, one needs to mix all the ingredients in blender and prepare a mixture that can be used along with any vegetable salad. Balsamic Vinaigrette is one of the easiest recipes which contain reduced calories that assist well during HCG diet using the form of oral drops or injections
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Strawberries – 4-6
Apple Cider Vinegar – 1Tablespoon
Lemon Juice – 1Tablespoon
Salt – Dash
Cayenne – optional
Stevia – up to taste
Black Pepper – up to taste
What To Do
In order to make a delicious salad dressing using Strawberry Vinaigrette, one needs to blend all the ingredients unless and unless they are smooth puree. The dressing can be done with any kind of green Salad. It will definitely helpful in fulfilling your requirement to lose weight quickly. HCG Salad dressing with Strawberry Vinaigrette satisfies the taste of dieter and improves the quality of calorie intake with proper dosage of HCG drops prescribed by health expert.
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1/3 cup Apple Cider Vinegar
3/4 cup Cold Water
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Onion Powder
1/2 teaspoon Garlic Powder
1/2 packet of HCG Safe Stevia
1 clove of Garlic
Roughly Chopped
Fresh Basil
Roughly Chopped
What To Do
To make this HCG Basil Dressing place all ingredients into a blender and pulse until all ingredients have combined to be a liquid. This HCG recipe is safe for Phase 2 of the HCG Diet. This HCG recipe does not count as any type of servings for the HCG Diet, so you can have unlimited quantities of this HCG dressing while on Phase 2 of the HCG Diet.
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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
What To Do
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)
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Fresh dill minced
2 tablespoons lemon juice
2 tablespoons apple cider vinegar
2 tablespoon chicken or vegetable broth
½ teaspoon Old Bay seasoning mix
Salt and pepper to taste
What To Do
Combine ingredients, allow the flavors to marinate for 30 minutes or more
and serve as a marinade for fish or a dressing for vegetables or salad. For
use as a marinade, double or triple the recipe as needed.
Makes 1 serving
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¼ cup chicken or vegetable broth
2 tablespoons apple cider vinegar (tarragon vinegar infusion page 46)
½ orange juiced
1 clove of garlic crushed and minced
1 teaspoon fresh tarragon chopped
¼ teaspoon onion powder
Salt and pepper to taste
What To Do
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)
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¼ cup apple cider vinegar
Fresh tarragon
What To Do
Combine vinegar with fresh tarragon in a lidded jar. Crush or roll the
tarragon slightly to release the flavor. Allow flavors to infuse into the
vinegar overnight or up to a week. Use as a marinade for fish or as the base
for a dressing. Add salt and pepper to taste.
Makes multiple servings
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1 tablespoon lemon juice
2 tablespoons orange juice
1 teaspoon apple cider vinegar
1 tablespoon Bragg’s liquid aminos
Ginger fresh or ground to taste
Salt and fresh black pepper to taste
Stevia to tast
What To Do
Combine spices with liquid ingredients. Enjoy over salad or double the
recipe for use as a marinade. Warm slightly to enhance the flavors.
Makes 1-2 serving (1 fruit) Serve with additional orange slices to complete a
fruit serving
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½ cup beef or chicken broth (Depending on your protein choice)
¼ cup Bragg’s liquid aminos
2 tablespoons apple cider vinegar
Orange juice (Juice from 3 segments)
¼ cup lemon juice
1 tablespoon finely minced onion
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon powdered ginger or grated fresh ginger
1 clove finely minced garlic
Lemon and/or orange zest to taste
Stevia to taste
What To Do
Combine all ingredients in a small saucepan and bring to a boil. Reduce
heat and simmer for 20 minutes or until liquid is reduced. The longer you
simmer the richer the flavors. As the liquid reduces, deglaze the pan with a
little water or broth to intensify the flavors. Enjoy as a glaze or sauce with
chicken or beef.
Makes 1-2 servings (1 fruit)
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¼ cup beef broth
1 teaspoon of horseradish or to taste
½ teaspoon garlic powder
¼ teaspoon paprika
What To Do
Whisk the ingredients together and heat the sauce in a small saucepan. Pour
into dipping bowl or use as a sauce or marinade and enjoy with beef dishes.
Makes 1-2 servings
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3 ounces tomato paste
3 tablespoons apple cider vinegar
1 tablespoon lemon juice
¼ teaspoon celery salt
½ teaspoon paprika
¼ teaspoon mustard powder
Pinch of nutmeg and clove
Pinch of black pepper
¼ teaspoon onion powder
¼ teaspoon garlic powder
Stevia or to taste
What To Do
Dissolve spices in vinegar and lemon juice. Add tomato paste and mix
thoroughly. Add additional lemon juice, vinegar or a little water until
desired consistency is reached.
Makes 2 or more servings (1 vegetable)
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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
What To Do
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)
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1 medium tomato chopped
1 8 ounce can tomato sauce
1 clove garlic crushed and chopped
1 teaspoon mustard powder
2 tablespoons lemon juice
½ teaspoon ground cumin
½ teaspoon chili powder
Pinch cayenne pepper
Salt and black pepper to taste
Apple cider vinegar to taste
What To Do
Put tomato and garlic into food processor and puree. Add mustard, lemon
juice, cumin, chili powder, cayenne, and salt and tomato sauce. Blend until
smooth. Transfer to a jar and refrigerate. Stir before using.
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2 tablespoons ground mustard powder
1 tablespoon garlic powder
1 tablespoon onion powder
½ teaspoon ground ginger
½ teaspoon grated horseradish (optional)
½ cup apple cider vinegar
¼ cup water
1 tablespoon lemon juice
Stevia to taste
What To Do
Mix ingredients together thoroughly, heat in a saucepan for 2-3 minutes.
Pack warm mustard into a jar and top with lemon juice. Mustard will last up
to two weeks in the refrigerator. Add water as needed for consistency.
Makes 1-2 serving
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Juice of 3 segments of grapefruit
1 tablespoon lemon juice
1 teaspoon apple cider vinegar (optional)
Stevia to taste
What To Do
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)
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3 tablespoons tomato paste
3 tablespoons apple cider vinegar
2 tablespoons lemon juice
¼ cup water
chicken or vegetable broth
1 tablespoon minced onion
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon dried basil or fresh rolled and sliced basil leaves to taste
1/8 teaspoon oregano
Cayenne pepper to taste
Stevia to taste
What To Do
Combine ingredients in a small saucepan and heat slightly to a boil. Adjust
liquid to desired consistency by adding a little more water or broth. Remove
from heat and chill. Enjoy over salad with fresh ground black pepper.
Makes 2-3 servings (1 vegetable)
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3 tablespoons apple cider vinegar
1 tablespoon lemon juice
Dash of garlic powder
Dash of onion powder
Cayenne pepper to taste
Salt and black pepper to taste
¼ teaspoon Old Bay seasoning mix (optional)
Stevia (optional)
What To Do
Combine ingredients in small bowl and pour over salad. You can also serve
this as a dipping sauce or marinade for vegetables or fish.
Makes 1-2 serving
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3 ounces tomato paste
¼ cup apple cider vinegar
3 tablespoons lemon juice
1 tablespoon hot sauce
1 tablespoon minced onion
3 cloves garlic crushed and minced
¼ teaspoon chili powder
Liquid smoke hickory flavoring to taste
½ teaspoon Worcestershire sauce
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon chopped parsley
Stevia to taste (Try a touch of dark chocolate liquid stevia for added flavor)
Cayenne pepper to taste
Salt and pepper to taste
Water as needed to achieve desired consistency
What To Do
In a small saucepan, combine all ingredients. Mix well and bring to a boil.
Reduce heat and simmer for at least 5 minutes adding a little water to
achieve desired consistency and to make sure it doesn’t burn. Use as a
barbeque sauce for chicken or beef.
Makes 1-2 servings (1 vegetable)
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1 apple finely minced
1 stalk of celery minced (optional)
2 tablespoons apple cider vinegar
2 tablespoons lemon juice
1 teaspoon minced red onion
Dash of Worcestershire sauce
Salt and pepper to taste
Stevia to taste
What To Do
Mix apples and celery together. Dissolve spices into liquid ingredients and
pour over the apple mixture. Mix well and allow ingredients to marinate for
30 minutes or longer to allow flavors to blend.
Makes 1 serving (1 fruit, 1 vegetable)
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¼ cup beef broth
2 tablespoons apple cider vinegar
2 tablespoons lemon juice
1 clove garlic crushed and minced
¼ teaspoon horseradish or to taste
½ teaspoon paprika
1/8 teaspoon mustard powder
Cayenne pepper to taste
Stevia to taste
What To Do
Dissolve spices in broth, vinegar and lemon juice. Mix well and heat
slightly in small saucepan. Chill and serve over mixed greens or vegetables.
Makes 2 serving
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¼ cup beef broth
2 tablespoons apple cider vinegar
2 tablespoons lemon juice
1 clove garlic crushed and minced
¼ teaspoon horseradish or to taste
½ teaspoon paprika
1/8 teaspoon mustard powder
Cayenne pepper to taste
Stevia to taste
What To Do
Dissolve spices in broth, vinegar and lemon juice. Mix well and heat
slightly in small saucepan. Chill and serve over mixed greens or vegetables.
Makes 2 servings
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2 tablespoons homemade mustard recipe (page 50)
2 tablespoons apple cider vinegar
2 tablespoons lemon juice
1 tablespoon Bragg’s liquid aminos
Pinch of turmeric
1 clove garlic finely minced
1 tablespoon minced onion
Stevia to taste
Water to desired consistency
What To Do
Dissolve spices in liquid ingredients. Mix thoroughly and heat slightly in a
saucepan. Add a little water or extra vinegar to create desired consistency.
Makes 1-2 servings
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4 tablespoons lemon juice
3 tablespoons chicken or vegetable broth
Salt and black pepper to taste
Stevia to taste (optional)
What To Do
Mix ingredients together. Marinate protein for 20 or more minutes.
Makes 1-2 servings
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½ orange rolled and slightly juiced with rind
½ lemon slightly juiced and with rind
½ cup water
1 tablespoon minced green onion
1 clove crushed garlic
¼ teaspoon ginger powder
¼ teaspoon garlic powder
Pinch of orange and lemon zest
Pinch of cayenne pepper
Stevia to taste
What To Do
In a small saucepan add slightly juiced orange with rind and ½ lemon with
rind to water. Bring to a boil, reduce heat and simmer adding water as
needed. Simmer until the pulp comes out of the rinds. Scrape out the pulp
and discard the rinds. Continue stirring and reducing down the liquid by
half until desired consistency is reached. Add onion, stevia and spices. Add
chicken, white fish or beef and sauté or pour spicy orange sauce over desired
cooked protein. Serve with remaining orange slices for garnish.
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2-3 sprigs of fresh tarragon
½ cup of apple cider vinegar
2 tablespoons lemon juice
2 cloves of garlic crushed and minced
1 tablespoon diced onion
1 teaspoon salt
Fresh ground black or white pepper
What To Do
Pour vinegar and lemon juice into a lidded jar. Add sprigs of tarragon,
garlic, onion, and spices. Marinate overnight or up to a week. Enjoy with
fish, chicken, or as a marinade or dressing.
Makes 1-2 servings
