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HCG Diet Recipes

Beverages


Frozen Cappuccino
1 cup crushed ice
5 drops of chocolate stevia
5 drops of Valencia orange

1 cup of black coffee 1 tbsp. of whole, skim, or unsweetened coconut or almond milk   Mix in blender until smooth.
Pour into glass and serve!

Lemonade
6 lemons 1 stevia pkg.   Pour lemon juice into 8 oz. glass, add stevia, chill and serve!
Mint Green Tea
2 quarts of bottled or filtered water 5 green tea bags  5-6 packets of Stevia 4-5 mint leaves   Place warm to hot water into pitcher. Add green tea bags and mint leaves. Allow to steep overnight.
Remove tea bags and mint leaves. Stir in Stevia. Great hot or cold.
Orange Julius
1 orange, peeled and sectioned 5-10 drops vanilla crème
Liquid Stevia ½ cup of ice add more if desired Bottled or filtered water as needed.
Place all ingredients in a blender and mix until smooth. Pour into a glass and serve.

Strawberry Chocolate Smoothie
6-7 frozen or fresh strawberries
1 cup crushed ice
1 T milk
10-15 drops of chocolate liquid Stevia
Place all ingredients in a blender and mix until smooth.
Pour into a glass and serve.

Strawberry Lemonade
2 large mashed strawberries
Juice of ½ a lemon
8 oz. of bottled or filtered water
Ice as desired amount
1 package of Stevia   Mix mashed strawberries and lemon juice in a glass. Add bottled or filtered water and mix well.
Pour over Ice and add Stevia and stir.

Sweet and Sour Lemonade
2 quarts of bottled or filtered water 2 lemons 4 packets of Stevia Lemon slices for garnish Ice cubes   Place water into a pitcher.
Add juice only from two lemons and Stevia and stir. Add desired amount of ice and garnish with lemon slices.

V-8 diet Tomato Juice *May also be used as a marinade for meats.
3 large tomatoes
1 tsp. cilantro
½ tsp. Stevia
½ tsp. garlic paste
¼ tsp. cumin
1/8 tsp. celery seed Juice
½ a lemon Pinch of sea salt and ground black pepper
Combine all ingredients in a blender and puree until desired consistency. Place in refrigerator until chilled or serve over ice.

Soups & Salads


Beef & Cabbage Soup
4 oz. sirloin beef thinly sliced
1 cup of cabbage chopped
3 garlic cloves minced
2 cups of bottled or filtered water
¼ tsp. cumin
¼ tsp. cayenne pepper

Pinch of sea salt and ground black pepper to desired taste
Heat a saucepan using medium heat. When hot, add 1-cup water. Bring water to a boil and then add the beef and garlic.
By the time the water has boiled off the beef should be cooked, if not add water as needed. When the water has boiled off you should see the “browning” on the pan from the beef.
Add bottled or filtered water. This will create a rich broth.
Add chopped cabbage and remaining ingredients until the cabbage is cooked to desired consistency.

Broth
Broth is an ingredient in many recipes and can be stored in the freezer*
4 oz. boneless chicken breast
1 tsp. parsley
1 tsp. onion powder
1 tsp. minced garlic
1 tsp. thyme
1tsp rosemary
1 tsp. oregano
1 tsp. basil
1 bay leaf
½ tsp. sea salt
½ tsp. ground pepper Bottled or filtered water

Fill saucepan ¾ full of bottled or filtered water.
Bring to a boil. Add all ingredients and boil for 20 minutes. Remove boiled chicken and save for a meal.
Strain out bay leaf and seasonings. Let broth cool.
Skim off any fat from surface. Serve and Refrigerate unused portions.

Green Onion Soup
Green onions as desired
2 cups of bottled or filtered water
1 tsp. parsley
½ tsp. paprika ½ tsp. sea salt ½ tsp. dill ½ tsp. thyme 1/8 tsp. cayenne pepper 1/8 tsp. celery seed

Briefly steam green onions until tender.
Preheat saucepan over medium heat. Chop green onions and sauté in saucepan with remaining ingredients EXCEPT water.
Add bottled or filtered water and simmer for 30 minutes and serve.

Spicy Chicken Soup
4 oz. chicken breast
½ cup tomatoes
Diced 1 jalapeno pepper- add three punctures with a knife to release flavors

2 T cilantro
2 tsp. garlic powder
1 green onion
½ T apple cider vinegar
1 tsp. lemon juice 6 drops lemon Stevia 1 cup broth
1 cup of bottled or filtered water.

In a small pot, add broth, bottled or filtered water, chicken, and jalapeno and garlic powder.
Remove jalapeno pepper after about 5 minutes or to desired flavor of jalapeno.
Cook chicken through and remove from broth, let cool and shred with fingers.
Put tomatoes, cilantro, and a 1-3 inch piece of the pepper in blender.
Pulse until creamy. Add puree to broth and simmer a few minutes over medium heat. Lower heat to medium-low; add chicken, green onion, lemon juice, and Stevia and apple cider vinegar. Simmer 15 minutes.
Top with fresh green onion and cilantro.

Protein Salad
4 oz. of any protein desired 1 cup lettuce, shredded 4 cherry tomatoes cut in halves
1 T lemon juice Sea salt and ground black pepper for desired taste Desired spices
Combine all ingredients and mix well and serve.

Apple Chicken Salad
4 oz. grilled chicken breast
4 celery stalks diced
4 T lemon juices
1 green apple, diced
1 package of Stevia Pinch of cinnamon   Combine all ingredients and mix thoroughly and serve.
Cucumber Salad
1 cucumber peeled and sliced thinly
1 tsp. apple cider vinegar
1 tsp. dill
½ tsp. Stevia
1 T cilantro, chopped Ground black pepper & sea salt   Combine all ingredients EXCEPT cucumber and mix well. Toss in cucumbers. Cover and refrigerate. This tastes best if you wait at least one hour to before serving.

Snacks


Applesauce
2 green apples, peeled and sliced thinly 1 package of Stevia Cinnamon ¼ cup of bottled or filtered water   in a small saucepan add apple slices. Sprinkle desired amount of cinnamon on to apples. Add bottled or filtered water and simmer on low heat. Cook to your desired texture. The firmer slices are the harder they are to mash. Firmer slices simulate apple pie filling. Add Stevia when apples are to your desired likeness. Makes 2 servings.     Cinnamon Grapefruit Grapefruit cut into 2 halves Cinnamon  1 package of Stevia   Preheat oven to broil. Take a knife around the inside peel of the grapefruit so that it cuts out the grapefruit from the peel. Keep peel in solid form and set aside. Separate the sections and place in a bowl. Sprinkle with cinnamon and Stevia. Place grapefruit back into peel. Place peels on cookie sheet and broil for 5 minutes or until caramelized.

Sautéed Garlic and Greens
6 garlic cloves 5 bunches of Swiss chard greens
1 squeeze of lemon
½ tsp. sea salt

Heat garlic in a large skillet over medium to low heat in a non-stick pan until garlic begins to turn golden. Transfer to a small bowl and set aside. Place greens and salt in skillet. Using tongs, turn greens until wilted enough to fit in pan. Cover pan. Cook 7-10 minutes occasionally tossing. Transfer greens to a colander and drain. Return greens to pan and toss with reserved garlic. Squeeze with lemon before serving. Refrigerate left over greens in an airtight container for up to 3 days.

Steamed Cabbage
1 ½ cups cabbage Juice from half a lemon
½ tsp. Dijon mustard

Pinch of sea salt and ground black pepper for desired taste  Place cabbage in a steamer. Cover and steam for 5-10 minutes until slightly tender. In a small mixing bowl, combine Dijon mustard and lemon juice. Place cabbage in bowl; add lemon and mustard mix and toss. Add sea salt and ground black pepper and serve.

Strawberries and CreamSorbet
6-7 Strawberries
½ cup of Ice 7-10 drops of Vanilla Crème liquid Stevia (add more for desired flavor) Pour all ingredients in a blender. Blend on high. Eat or freeze.

Veggies & Salsa
1-2 cups of allowed veggies
¼ cup of salsa

Cut up 1-2 cups of allowed veggies and dip in salsa.

Zesty Asparagus
2 cups asparagus, cleaned and woody end removed
¾ cup bottled or filtered water ½ T ginger root,
Minced 3 garlic clove, minced lemon zest
Sea salt and ground black pepper for desired taste.
Preheat pan over medium heat. Snap asparagus spears into 2-3 pieces.
Add garlic and ginger to the pan and cook for 2-3 minutes. Add asparagus and bottled or filtered water. Bring to a boil for 5 minutes.

Remove asparagus and top with lemon zest and pepper.

Chicken Dishes


Crock-Pot Chicken
6 boneless skinless chicken breasts
4 onions cut into 1-inch pieces
1 bunch celery cut into 1-inch pieces
1 head garlic separated and peeled 2-3 cups water Allowable spices.

In crock-pot, layer 1/2 celery, 1/2 onion, garlic pieces and chicken breasts.   Sprinkle chicken with a layer of spices. Top with remaining celery and onion and another layer of spices. Add water almost to top.   Cook on low for 8-9 hours.   Weigh chicken and enjoy!

Tai Chicken Wrap
1 extra-large iceberg lettuce leaf 4 oz. boneless skinless chicken breast 1/4 cup white onions, diced 1/4 cup green peppers, diced 3 cherry tomatoes, diced pinch of black pepper pinch of sea salt   Chop chicken breast into small square pieces. Cook chicken, onions and green peppers in pan. Place on top of lettuce leaf. Add diced tomatoes and season with black pepper and sea salt.
Leaf lettuce in half and serve!

Chicken Broth
4 oz. chicken
Pinch of: parsley
Onion powder
Garlic, thyme, rosemary, oreganobasil, bay leaf.
Sea salt black pepper

Fill saucepan 3/4 full with water. Bring to boil. Add chicken and seasonings. Boil for 20 min. Remove boiled chicken and save for later. Strain out bay leaf & seasonings. Serve!

Chicken & Asparagus
4 oz. boneless skinless chicken breast 1 ½ cup asparagus, chopped 2 T onion, chopped 1 tsp. onion powder 1 minced garlic clove Sea salt and ground black pepper for desired taste   Preheat oven to 375 degrees. Coat baking dish with organic olive oil cooking spray. Mix all ingredients together and pour into a small baking dish. Bake for 30 minutes or until bubbly and hot.

Chicken & Cabbage
4 oz. boneless skinless chicken breast 2 cups cabbage, shredded 1 tsp. Dijon mustard (refer to recipe) ¼ tsp. garlic powder ¼ cup of bottled or filtered water Sea salt and ground pepper for desired taste   Slice chicken into bite sized pieces, Heat medium skillet on medium to high heat. Cook chicken for 2 minutes and add a bottled or filtered water to loose from bottom of pan. Turn and immediately add the cabbage. Stir frequently until cabbage starts to wilt and chicken is cooked through. Add mustard, garlic powder, salt and pepper. Pour into a serving dish.

 Chicken Fajitas
4 oz. boneless skinless chicken breasts cut into strips 1 tsp. sea salt ½ tsp. ground black pepper ½ tsp. cumin ½ tsp. chili powder ½ tsp. onion powder ¼ tsp. garlic powder ¼ cup of bottled or filtered water 1 green pepper cut into strips 1 medium onion thinly sliced 2 T lime juice   In a zip-lock plastic bag combine the chili powder, salt, cumin, onion powder, garlic powder, and bottled or filtered water. Add chicken, bell pepper and onion. Seal and knead gently to coat. Refrigerate for 15 minutes. Heat a large nonstick skillet on medium heat. Empty contents of bag into the skillet and cook stirring occasionally until vegetables are crisp and tender and chicken is cooked through. Remove from heat. Serve.

Chicken & Green Onions
4 oz. boneless skinless chicken breasts grilled and cubed 1 cup green onions, chopped 1 tsp. mustard powder 1 tsp. apple cider vinegar ¼ cup of bottled or filtered water ¼ tsp. garlic powder Sea salt and ground pepper to taste   Coat a medium sized skillet with organic olive oil cooking spray. Preheat skillet over medium heat. Add green onions to skillet and stir-fry until they begin to soften, approximately 2 minutes. Add chicken to skillet. Add bottled or filtered water and seasonings to taste. Stir and let cook 1-2 minutes or until chicken is warmed through and sauce is beginning to thicken. Serve.

Chicken in Tomato Sauce
4 oz. of boneless skinless grilled chicken breasts 1 medium size tomato 1 garlic clove minced ¼ tsp. onion powder ¼ tsp. oregano ¼ tsp. basil ¼ tsp. thyme   Slice up tomato and put in a sauce pan and sauté over medium heat for 5 minutes. While being heated occasionally, smash tomato with a spoon to soften. When your tomato is heated and softened it should have the consistency of thick spaghetti sauce. Add in chicken and spices and mix. Serve.

Chicken Oregano
4 oz. boneless skinless chicken breast 1 ½ tsp. oregano ½ tsp. basil ½ cup broth (refer to recipe) ¼ garlic powder ¼ onion powder Sea salt and ground black pepper for desired taste   Preheat oven to 350 degrees. Coat a small sized baking dish with organic olive oil cooking spray. Baste chicken in broth. Mix all spices together and coat chicken. Layer chicken in baking dish. Pour remaining broth in dish. Bake for 20 minutes or until chicken is cooked thoroughly.

Chicken Shish Kabobs
4 oz. boneless skinless chicken breasts cut into cubes 2 skewers 6 cherry tomatoes 1 small onion, cut in chunks ½ green pepper, cut in chunks 1 t lemon juice Any allowed seasoning as desired   Arrange chicken and vegetables on skewers. Baste with lemon juice. Add desired seasonings and grill.
Citrus Chicken
4 oz. bone
Less skinless chicken breast 3 tomatoes, chopped 2 large leafs of lettuce 1 orange, peeled and cut into pieces ½ squeezed lemon 1 T basil ½ tsp. thyme Sea salt and ground pepper for desired taste   Coat a medium sized skillet with organic olive oil cooking spray. Over medium heat, add chicken and coat with salt and pepper and squeeze lemon juice over chicken. Cook 4-5 minutes. Add chopped tomatoes, orange, basil and thyme. Simmer on low until chicken is cooked thoroughly. Serve on a bed of lettuce.

Seafood


Curry Shrimp
4 oz. shrimp (peeled and deveined) 1/2 white onion, diced 3 garlic cloves, minced 1/8 cup distilled water 1/2 tsp. curry powder 1/4 tsp. cumin •pinch of sea salt •pinch of black pepper   Preheat pan over MED heat. Add onion and garlic. Cook for 8-10 minutes. Add shrimp, seasonings, and water. Mix & stir fry until cooked thoroughly and serve!

Garlic Shrimp
4 oz. shrimp (peeled & deveined) 4 garlic cloves, minced 1/2 cup hCG chicken broth pinch black pepper 1/2 tsp. parsley 1/8 tsp. dried thyme 1/8 tsp. crushed dried red pepper 1 bay leaf   Heat non-stick pan over med heat. Mix ¼ cup broth with red pepper, minced garlic, and bay leaf. Add to pan. Cook less than a minute. Be sure not to burn the garlic. Add shrimp. Cook 3 minutes. Remove shrimp from pan. Add the remainder of the 1/4 cup broth, parsley, & thyme. Bring to a boil. Cook for 1-2 min. until reduced by half. Return shrimp to pan & toss to coat. Discard bay leaf & serve!

Citrus Tilapia
4 oz. tilapia 1 tsp. dill 1 T lemon juice 1 T lime juice 1 minced garlic clove ¼ tsp. ground black pepper ¼ tsp. sea salt   Combine all ingredients EXCEPT tilapia in a dish and mix well. Coat tilapia in mixture and let marinate for 15-30 minutes. Coat a medium sized skillet with organic olive oil cooking spray. Heat over medium to low heat and cook tilapia 4 minutes per side or until fully cooked. Serve

Herbed Fish & Broccoli
4 oz. of any allowed white fish 4 oz. of broccoli, chopped 1 tomato, peeled and cut into small size pieces ¼ tsp. basil ¼ tsp. thyme ¼ tsp. oregano 3 T bottled or filtered water Sea salt and ground black pepper for desired taste   Add all spices into the bottom of a medium sized skillet. Add fish on top and drizzle with lemon. Add broccoli and tomato with bottled or filtered water and cook over medium to low heat until fish is thoroughly cooked. Pour juices over fish and serve.

Lemon Pepper Fish & Asparagus
4 oz. of any allowed white fish Non-stick aluminum foil 6-8 asparagus spears, wood ends removed Juice of one lemon 1tsp. oregano ¼ tsp. sea salt ¼ tsp. ground black pepper   Preheat oven to 400 degrees. Tear off a large sheet of non-stick aluminum foil. In center of sheet, place asparagus spears and sprinkle with sea salt and ground black pepper. Place white fish on top of asparagus. In small mixing bowl combine lemon juice and oregano and pour over fish. Fold up edges and completely seal on all sides 10-20 minutes or until fish becomes flaky. Serve.

Lobster in Tomato Sauce
4 oz. raw lobster tail cut in slices 4 oz. organic no sugar added tomato paste 2 tomatoes, chopped 3 T lemon juice 1 minced clove of garlic 1 T onion powder 1 bay leaf 2 T bottled or filtered water ¼ tsp. thyme ¼ tsp. parsley Pinch of cayenne pepper Sea salt and ground black pepper to taste   In a medium skillet, sauté lobster in lemon juice and bottled or filtered water.   Add onion powder, garlic, tomatoes, tomato paste and spices. Simmer for 15 minutes and serve.

Poached Halibut
4 oz. halibut ½ cup broth (refer to recipe) 2 T lemon juice 1 T onion, chopped 1 minced garlic clove ½ tsp. ginger ¼ tsp. lemon zest ¼ tsp. sea salt ¼ tsp. ground black pepper Pinch of Stevia   Heat up broth in a small skillet. Add onion, lemon juice, garlic and spices. Add halibut to skillet.
Poach halibut for 7-10 minutes until it is tender and fully cooked. Serve.

Beef


Hamburger
4 oz. grass fed or lean ground beef large lettuce leaf tomato slice grilled or raw white onion HCGDijon mustard   Place beef patty in center of lettuce leaf, add toppings and serve!     Baked Steak & Tomatoes 4 oz. sirloin steak 2 cups tomato, diced 3 minced garlic cloves 2 tsp. oregano 2 tsp. basil ¼ tsp. chili powder ¼ tsp. ground black pepper   Preheat oven to 350 degrees. Place 1 cup of diced tomatoes in a casserole dish. Add steak on top of tomatoes and top with minced garlic. In a mixing bowl, combine 1-cup tomatoes, oregano, basil, ground black pepper and chili powder. Place mixture on top of steak. Cover dish with aluminum foil and bake for 50 minutes.

Beef & Ginger
4 oz. of sirloin beef cut into thin strips ¼ broth (refer to recipe) 1 T apple cider vinegar 3 T lemon juice 3 T green onions, chopped ¼ tsp. grated ginger 3 T bottled or filtered water 2 minced garlic cloves Sea salt and ground black pepper for desired taste Pinch of Stevia   In medium skillet, sauté spices, ginger and all liquid ingredients. Add beef and stir-fry gently. Periodically de-glaze pan by adding small amounts of bottled or filtered water. Add green onions and serve.

Beef Lettuce Wraps
4 oz. of organic grass fed beef 2 T taco seasoning (refer to recipe) 2 large lettuces leaves ¼ cup green pepper, chopped ¼ onion, chopped 3 T salsa (refer to recipe) In medium skillet, brown the beef with taco seasoning. Half way through cooking, add in green peppers and onion and continue to sauté until beef is fully cooked. Let cool a few minutes. Scoop beef mixture on to lettuce leaves. Top with salsa and wrap up leaves. Serve.     Beef Roll-ups 4 oz. of organic grass feed beef 1 cup of broth (refer to recipe) 2 T onion, chopped 2 large cabbage leaves slightly steamed 1 minced garlic clove ¼ tsp. garlic powder ¼ tsp. onion powder   Preheat oven to 375 degrees. In a medium skillet combine beef, garlic, onion, and spices and cook until brown. Spoon beef mixture on to the cabbage leaves. Tuck in ends and roll up like a burrito. Place rolls in a baking dish and pour broth on bottom of dish. Brush cabbage with broth for moisture. Bake for 30 minutes and periodically spoon sauce over cabbage to keep moist.

Pot Roast
4 oz. sirloin steak 1 tsp. onion powder 1 tsp. garlic powder 1 ½ cup of broth (refer to recipe) ½ tsp. thyme ½ tsp. basil ¼ tsp. sea salt ¼ tsp. ground black pepper Mix all ingredients EXCEPT steak in a mixing bowl. Place steak in a crock-pot. Pour mixture over steak. Cook on low for several hours until steak is cooked as desired.

Condiments


Strawberry Vinaigrette Dressing
6-8 fresh frozen strawberries 2 oz. apple cider vinegar 1 stevia packet
Place 6-8 fresh frozen strawberries in a bowl. Sprinkle Stevia on top of frozen strawberries and allow to defrost. Pour strawberry juice into separate bowl and add apple cider vinegar. Add pulp from defrosted strawberries if desired, mix and serve!

Deli Mustard
1/4 cup mustard powder or seed 1/8 cup apple cider vinegar pinch of sea salt 1/8 cup distilled water add allowed spices as desired

Dijon Mustard
1/4 mustard powder or seed 1/8 apple cider vinegar pinch of sea salt pinch of turmeric pinch of fennel 1/8 distilled water 1 pkg. stevia.

Sonia’s HCG Salsa
 4 large tomatoes, diced 1 large white onion, diced 1 lemon (juice only) 1/4 green bell pepper, diced 1/4 garlic clove (minced) 1/2 cup finely chopped cilantro 1 tsp. apple cider vinegar sea salt (2 pinches) black pepper (2 pinches) Mix and chill for 3 hours and enjoy!

Asian Marinade
15-20 drops English Toffee Stevia 1 ½ cups of bottled or filtered water ½ tsp. ground ginger ¼ tsp. garlic powder ¼ tsp. ground black pepper   Combine all 5 ingredients and mix well. Marinate on choice of meat.

Cajun Seasoning
1 T chili powder (no salt) 1 T paprika 1 tsp. garlic powder 1 tsp. onion powder ½ tsp. oregano ½ tsp. thyme ½ tsp. cayenne pepper ½ tsp. ground black pepper ½ tsp. sea salt   Combine ingredients and store in air-tight container or plastic sealed bag. Rub on fish or meats before cooking.

Citrus Salad Dressing
1 T lemon juice 1 packet of Stevia ¼ tsp. ground black pepper ¼ tsp. sea salt Combine all 5 ingredients and mixes well. Add on salad, shrimp or vegetables.

Cocktail Sauce
¼ cup of Ketchup (refer to hCG ketchup recipe) 1 T Lemon Juice Sea Salt and black pepper optional for taste   Mix ingredients together. Add more sea salt and black pepper for desired taste.     HCG   Ketchup 1 can of organic no sugar added tomato paste 2 T onion powder ½ tsp. sea salt ½ tsp. vinegar 1 tsp. paprika 1/8 tsp. cinnamon 2 packets of stevia   Mix all ingredients thoroughly in a medium sized mixing bowl. Store in a plastic squeeze bottle and refrigerate.

 Meat Marinade
2 cloves garlic minced 2 tsp. lemon pepper 2tsps. Lemon juice 2 tsp. ground black pepper   Combine all ingredients and marinate on choice of meat.

Another Meat Marinade 2 T paprika 1 T stevia 1 T cumin 1 T ground black pepper 1 T chili powder 1 T sea salt   Combine ingredients and store in air-tight container or plastic sealed bag. Rub on meats before cooking.

 Taco Seasoning
1 T chili Powder 2 tsp. onion powder 1 tsp. cumin 1 tsp. garlic powder 1 tsp. ground pepper 1 tsp. paprika 1 tsp. oregano 1 tsp. sea salt   Combine ingredients and store in air-tight container or plastic sealed bag. Great to use when cooking organic grass feed beef or extra lean ground beef.

Most Commonly Asked Question Would I lose the same amount of weight without taking HCG?
Answer – Most likely, Yes However, restricting calories without the use of hCG may cause the following:

  • Loss of precious lean muscle
  • Decreased metabolism from muscle loss
  • Increased hunger
  • Increased irritability
  • Increased fatigue and lack of energy.