HCG Food List

8/9/2019 HCG Food List

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500 Calorie Diet MenusOne of the building blocks behind the concept of the HCG Diet is the 500 calorie dietrestriction. The basic idea is that the body requires more calories than 500 caloriesper day to sustain its activity level. The extra calories are made up from breakingdown the bodies natural resources, carbohydrates, protein, and fats. This break downof these tissues results in weight loss. This diet alone is unsafe and is essentially astarvation diet where the body will lose it healthy tissues as well as the fats.Theoretically, the HCG allows the body to mobilize more fat than what wouldnormally be released during dieting. This allows the body to use this fat as a fuelsource and perserve some of the bodies needed carbohydrates and proteins. This waythe body is not completely stripped of all of it natural reserves. The following menusare collections of menus that we have collected from various sources and patientswho have shared there menus with us to share with the World. We hope that youserve you well. Please send us some other receipes if you have others and we will postthem here. These Menus are simplified and not absolute. They are just basicestimates of the calories in certain food groups and meals and individual results willvary. This diet page is somewhat long so take your time and enjoy the read. This listwill start with basic calorie estimates, then go to recipes such as appetizers, soupsand salads, entrees, desserts and treats.

Calorie Intake List

Serving Size 3.5 oz

Vegetables and Fruits Calories Meats, Oil and StarchCalories

Asparagus (frozen) 19 Beef (ground-raw)136

Asparagus (canned) 19 Beef (ground-cooked)170

Asparagus (raw) 22 Beef (1 frozen patty- 3oz)240

Celery 14 Chicken Breast (raw no skin)89

Cabbage 24 Chicken Breast (baked/grilled no skin)128Chicory (raw) 23 Lobster (raw)

89Chicory (green) 17 Lobster (cooked)

97Cucumber (peeled) 12 Shrimp (raw)

105


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Cucumber (w/skin) 15 Shrimp (cooked)98

Fennel 31 Crab (raw)83Lettuce (Iceberg) 14 Crab (cooked)

96Lettuce (Greenleaf) 1 7 Bass Fish (raw)113

Onions (raw) 42 Bass Fish (cooked)145

Onions (boiled) 44 Cod Fish (raw)113

Parsley 3 Cod Fish (cooked)145Peppers (jalapeo) 40 Perch (raw)

90

Red Radishes 16 Perch (cooked)116Salsa 27 Tilapia Fish (raw)

95Spinach (raw) 23 Tilapia Fish (cooked)

110Spinach (canned) 23 Trout Fish (raw)

147Spinach (frozen/leaf) 70 Trout (cooked)

168Tomato 18 Whiting Fish (raw)

98Tomato Paste 82 Whiting (cooked)168

Apple (small) 55 Orange Roughly (cooked)104

Apple (medium) 72 Melba Toast (1 piece)12

Grapefruit (small-3.5 oz) 32 Melba Toast (3 pieces)35

Grapefruit (Medium-4.5 oz) 41 Melba Toast (3 pieces)39

Grapefruit (large-5.9 oz) 53Strawberries (3.5 oz) 32Strawberries (1 cup) 46


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Recipes Calories per Serving

Appetizers:Spicy Celery Dippers 16Lemony Cabbage Slaw w/ Curry 28Sauted Fennel and Chard 56

Melba Delight 75Melba Toast Bruschetta 70

Soups and Salads:Chicken Bouillon Base 30French Onion Soup 60Tangy Tomato Soup 75Garlic Fish Soup 175Savory Chicken Soup 86

Gazpacho Salad 42Lemon-Tarragon Asparagus Salad 100Cucumber Salad 15Grapefruit Salad 125Crunchy Sweet Apple Chicken Salad 160Taco Salad 210

Entrees:Chili 200

Ginger Beef Kabobs 133Bunless Burgers 200Beef with Tomato Sauce 173Grilled Grouper w/ Tomato Sauce 189Citrus Fish 115Lemon-Tarragon Fish 125Chicken Chili 175Tomato Basil Chicken 145Glazed Herb Chicken w/ Asparagus 200Mint-Marinated Chicken Breast 202Cabbage Chicken Stir Fry 160

Grilled Onions, Grapefruit and Chicken Stir Fry 220Breaded Chicken Tenders 180Boneless Hot Wings 140Egg Rolls 180Shrimp Ceviche 110Mexican Lettuce Wraps 150


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Desserts and Treats:Lemon Berry Ice 76Easy Fruit Pie 91Apple Cobbler 56Homemade Applesauce 60

Strawberries and Crme 40

Do not substitute items for anything off of the list you have been given. You may,however,substitute any item for something that is on the list.

Appetizers

May be used for a snack or light meal

Spicy CeleryD

ippers1 (14 oz) can of Mexican-Style stewed tomatoes with jalapeno peppers and spices,undrained1 (10 oz) can diced tomatoes and green chilies, undrained teaspoon black pepper teaspoon of garlic powder1) Place all ingredients in a blender2) Process for 15 seconds or to desired texture3) Transfer mixture to a bowl4) Serve immediately or cover and chill5) Use celery sticks or cucumber sticks to dip

Makes 12 servings1 vegetableNutrients per serving:Calories 16Total Fat 0Carbohydrates 3.7 gSodium 203 mg

Lemony Cabbage Slaw w/ Curry4 cups shredded green or white cabbage1 cup white onion, thinly sliced2 tablespoons apple cider vinegar1 tablespoon lemon juice1 teaspoon curry powder teaspoon salt teaspoon celery seeds1 tablespoon Stevia1) Mix cabbage and green onion in large bowl


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2) Combine vinegar, lemon juice, Stevia, curry powder, salt and celery seeds in smallbowl. Pour over cabbage mixture; mix well3) Refrigerate, covered at least 4 hours or overnight, stirring occasionallyMakes 6 servings1 vegetable

Nutrients per serving:Calories 28Total Fat 1 gCarbohydrates 7 gSodium 189 mg

Sauted Fennel and Chard1 large fennel bulb teaspoon coconut oil cup dry white wine cup water1 teaspoon Stevia1/8 teaspoon salt1/8 teaspoon black pepper2 cups chopped chard1) Cut a slice off fennel bulb base. Trim stalk to within 1 inch of bulb. Discard stalks.Cutbulb vertically into thin slices and cut slices into thin strips2) Heat oil in a large skillet coated with cooking spray over medium-high heat. Addfennel and chard, and saut 8 minutes or until lightly browned3) Add wine and remaining ingredients

4) Bring to a boil; cover, reduce heat and simmer 4 minutes5) Uncover and cook 3 minutes or until almost all liquid evaporatesMakes 4 servings1 vegetableNutrients per serving:Calories 56Total Fat 1.3 gCarbohydrates 11 gSodium 130 mg

Baked Vidalia Onion1 Vidalia onion (or any sweet onion)Sea SaltPepper

1) Preheat oven to 3502) Remove the outer layers and roots from the onion3) Wrap the onion in foil and bake for at least 1 hour4) Remove from foil and season with salt and pepper


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Makes 1 serving1 vegetableRoughly 70 Calories

Melba Delight1-2 Melba Toast/ 4-5 Melba Snacks1-2 Slices of chicken breast (deli style)1 slice tomatoAdd oregano and a pinch of salt

1 protein, 1 fruit/vegetable, 1 MelbaRoughly 75 Calories

Melba Toast Bruschetta tomato - dicedOnion and cilantro to taste2 tablespoons balsamic vinegarSalt

1) Mix all ingredients in a small bowl.2) Adjust spices and vinegar to taste3) Put onto of Melba toast and enjoy!

1 fruit/vegetable, 1 MelbaRoughly 70 Calories

Soups and Salads

Chicken Bouillon Base(Used in many recipes instead of chicken broth)6 (3.5 oz) pieces of chicken breast8 cups of water teaspoon garlic powder teaspoon onion salt teaspoon poultry seasoning teaspoon black pepper1 teaspoon sea salt

1) Combine ingredients in soup pot and cook until chicken is done2) Remove chicken and refrigerate or freeze to use at a later time.


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3) 2 cups in a medium size pot for soup or 4 tablespoons on a small pan to sautvegetables

Makes 5 servingsRoughly 30 Calories

French Onion Soup2 cups Chicken Bouillon Base1 whole sliced sweet onion

1) Simmer on low for 1 hour

Makes 1 serving1 protein, 1 vegetableRoughly 60 Calories

Tangy Tomato Soup1 cup chicken bouillon base1 large or 2 small tomatoes1 clove minced garlic teaspoon onion salt packet Stevia teaspoon basilGround pepper

1) Sautee garlic in 1 tablespoon of bouillon base and set aside2) Puree tomatoes in a blender and then cook over medium heat to a boil. Stirfrequently3) Turn heat to low. Add remaining bouillon base, garlic, onion salt and Stevia totomatoes4) Cover and simmer for 10 minutes5) Stir in basil and pour soup in bowl6) Sprinkle with ground pepper and serve

Makes 1 serving1 vegetable

Roughly 75 Calories

Garlic Fish Soup3.5 oz of cod cut into 1 inch cubes1 minced garlic clove teaspoon oregano


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teaspoon thyme1 large or 2 small tomatoes2 cups chicken bouillon baseSea saltPepper

1) Sautee garlic in 2 tablespoon of bouillon base.2) Add rest of bouillon and chopped tomatoes to the mixture3) After coming to a boil, reduce heat to simmer4) Add fresh herbs and salt and pepper to taste5) Add fish cubes and cook for 7 minutes or until fish is cooked6) Serve


Savory Chicken Soup3.5 oz chicken breast cubedChopped celery, cabbage or tomatoes2 cups chicken bouillon base chopped onion2 cloves garlic sliced and crushed teaspoon poultry spiceCayenne pepper to tasteSalt and pepper to taste

1) Bring chicken broth to a boil2) Add onion, garlic and spices3) Add chicken and vegetables4) Simmer on low heat for 20 minutes or until chicken and cabbage are tender5) Serve hot6) Sprinkle with chives or parsley if desired


Cajun Gumbo3.5 oz of shrimp2 cup chicken broth1 chopped tomato3 tablespoons organic tomato paste1/8 cup chopped onion


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2 cloves pressed/chopped garlic1/8 cup Braggs apple cider vinegar2 teaspoons organic Worcestershire sauceCayenne pepper or chopped fresh hot peppers to tasteSalt and pepper to taste

1) Saut the onions and spices in a bit of chicken broth. When caramelized, addshrimp.2) Saut only two or three minutes then add tomato paste, tomatoes and the rest ofthechicken broth and vinegar3) Let liquids reduce down until thickened to a sauce consistency4) Pour over bowl full of leafy greens

Makes 1 serving1 protein, 1 fruit/vegetableRoughly 125 Calories

Marinated Asparagus Salad2 lbs asparagus spears, trimmed and cut in half2 tablespoons apple cider vinegar1 teaspoon dry mustard teaspoon dried tarragon teaspoon salt1/8 teaspoon black pepper

1) Cook asparagus in boiling water 4 minutes or until crisp-tender. Drain; rinse withcoldwater2) While asparagus cooks, combine vinegar and next 5 ingredients in a medium bowl.Add asparagus and toss well3) Cover and refrigerate 3 hours or until well chilled

Makes 6 servings1 vegetableNutrients per serving:Calories 79

Total fat 4.7 gCarbohydrates 6.1 gSodium 122 mg

Gazpacho Salad1 pint grape tomatoes, halved1 cup coarsely chopped cucumber


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cup coarsely chopped red onion2 garlic cloves cup fat free zesty Italian dressing teaspoon salt1/4 teaspoon freshly group black pepper

1) Combine all ingredients in a medium bowl, stirring well2) Serve immediately or cover and chill

Makes 4 servings1 vegetableNutrients per serving:Calories 42Total Fat 0.4 gCarbohydrates 9.3 gSodium 311 mg

Lemon-Tarragon Asparagus Salad1 lb asparagus spears1 cup sliced radishes1 tablespoon thinly sliced white onion2 teaspoons snipped fresh tarragon or teaspoon dried tarragon crushed1 teaspoon finely shredded lemon peel teaspoon salt2 tablespoons apple cider vinegar

1) Snap off and discard woody bases from asparagus. Cut asparagus into 1 inchpieces2) In covered large saucepan, cook asparagus in small amount of boiling, lightly saltedwater for 2 minutes; drain. Rinse with cold water; drain again. Transfer asparagus tosalad bowl.3) Add radishes, green onions, tarragon, lemon peel, and salt; toss gently to combine.Cover and chill for 2 to 3 hours4) Before serving, stir almonds and vinegar into asparagus mixture

Makes 6 to 8 servings1 vegetable



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Cucumber SaladI large cucumber4 tablespoons apple cider vinegar teaspoon garlic powder1/8 teaspoon pepper

teaspoon onion salt1 tablespoon dried parsley1 packet Stevia

1) Combine vinegar with spices and Stevia2) Toss cucumbers in mixture and refrigerate for at least 1 hour

Makes 2 servings1 vegetableRoughly 15 Calories

Grapefruit Salad2 small grapefruits (one red, one white)2 tablespoons coconut oil teaspoon dry mustard1 teaspoons tarragonPepper to taste10 oz mixed baby greens small red or white onion, thinly sliced (about cup)

1) Peel grapefruits. Separate each segment. Break into small bite size sections using

bowl to catch juice2) Place grapefruit sections, greens and onions in a separate bowl, mixing well untilblended.3) Add olive oil, tarragon, mustard and pepper to reserved juice and whisk untilwellcombined4) Pour over fruit and chill for 30 minutes.

Makes 4 servingsI fruit, 1 vegetableNutrients per serving:Calories 125

Total Fat 1 gCarbohydrates 10 gSodium 142 mg

Crunchy Sweet Apple Chicken Salad3.5 oz chicken cooked and diced1 apple diced


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Taco Salad3.5 oz extra lean ground beef or buffalo1 packet of taco seasoning3 Romaine lettuce leafsOnion and Tomato to likingSalsa

1) Brown ground beef with taco seasoning and onions in a pan2) Arrange lettuce at bottom of bowl3) Add ground beef4) Top with tomatoes and salsa

1 vegetable, 1 proteinRoughly 210 Calories

Sweet & Sour Vinaigrette Salad Dressing2 tablespoons of apple cider vinegarSalt Pepper pack Stevia

1) Mix ingredients in a small bowl2) Use on salad, spinach, vegetables or stir fry

Strawberry Vinaigrette1 cup strawberries1 tablespoon apple cider vinegar1 tablespoon lemon juiceStevia to tasteDash of saltDash of cayenne (optional)Fresh ground black pepper to taste

1) Combine all ingredients in food processor. Puree until smooth.2) Pour over fresh arugula or green salad.

3) Garnish with sliced strawberries and freshly ground black pepper.4) Variations: use as a marinade or sauce for chicken.

Dijon Chicken Salad DressingSqueeze of lemon1 tablespoon of vinegar


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teaspoon garlic powder teaspoon dry mustardPepperStevia

1) Add all ingredients to a covered jar and shake2) Use on anything3) Refrigerate

Entrees

Remember: Limit Beef, or Buffalo to 2-3 serving per weekLimit Fish/Seafood to 3 times a weekChicken maybe eaten at any time

Chili3.5 oz lean ground beef (less than 7% fat)1 cup chopped tomatoes cup water2 tablespoons minced onion2 cloves garlic crushed and mincedPinch of garlic powderPinch of onion powder teaspoon chili powderPinch of oreganoCayenne pepper to taste (optional)Salt and pepper to taste

1) Brown ground beef in a small frying pan2) Stir in onions, garlic, tomatoes and water3) Add spices and simmer slowly until liquid is reduced. The longer it cooks the moreflavorful.4) Add a little water as needed to prevent burning.5) Serve with chopped green onion or tomato garnish; salt and pepper to taste

Makes 1 serving

1 protein, 1 vegetable or fruitRoughly 200 Calories per serving

Ginger Beef Kabobs lbs bones beef top sirloin steak (cut 1 inch cubes)1 tablespoon water


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teaspoon ground ginger teaspoon ground all spice1/8 teaspoon ground red pepper1 clove garlic, minced4 green onions, trimmed to 4 inch pieces

1) Place beef in large resealable food storage bag. Combine ginger, allspice, redpepper and garlic in a small bowl2) Pour over meat in bag and marinate in refrigerator 4 to 16 hours turningoccasionally3) Prepare grill for direct cooking. Thread meat onto 4 soaked wooden skewers addinggreen onion pieces to the end4) Grill kabobs over medium coals for 11 to 14 minutes or until meat is tender, turningonce during grilling.

Makes 4 servings1 protein, 1 vegetableNutrients per serving:Calories 133Total Fat 4gCarbohydrates 2gSodium 69mg

Hamburgers3.5 oz extra lean ground beefGarlic Powder to taste

Romaine lettuce leafsTomato and onion to liking

1) Mix garlic powder into the ground beef2) Cook your patties3) Top with tomatoes and onion and wrap them in the lettuce

1 protein, 1 vegetableRoughly 200 Calories

Beef with Tomato Sauce4 (3.5 oz) beef eye round steaks, cut 1 inch thick1/8 teaspoon ground black pepper cup sliced green onion1 teaspoon minced garlic2/3 cup tomato paste teaspoon instant beef bouillon granules


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1) Trim fat from steaks. Sprinkle pepper over both sides of steak and rub in2) Place steaks on rack of uncovered grill directly over medium coals. Grill for 10 to12 minutes for medium rare (145 degrees) or 12 to 15 minutes for medium (160degrees). Turn once3) Meanwhile, for sauce: In small saucepan cook green onions and garlic cooking

spray until tender. Serve steaks topped with sauce

Makes 4 servings1 protein, 1 fruit/vegetableNutrients per serving:Calories 173Total Fat 4 gCarbohydrates 5 gSodium 172 mg

Grilled Grouper w/ Tomato Sauce1 cup chopped tomatoes3 tablespoons finely chopped red onion2 tablespoons chopped fresh cilantro or parsley1 tablespoon lime juice4 (4 oz) grouper fillets teaspoon salt teaspoon freshly ground black pepper

1) Prepare grill2) Combine first 4 ingredients, tossing gently; set aside

3) Brush fish with olive oil sprinkle with salt and pepper. Place fish on grill rackcoatedwith cooking spray. Cover and grill 4 to 5 minutes on each side or until fish flakeseasily when teased with a fork4) Place fish on serving plates. Top each serving with tomato salsa

Makes 4 servings1 protein, 1 vegetableNutrients per serving:Calories 189Total Fat 4.1 g

Carbohydrates 2.9 gSodium 388 mg

Citrus Fish3.5 oz white fish1 tablespoon minced onion


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2 tablespoons lemon juiceLemon and orange zest to tasteLemon slicesChopped parsleySalt and pepper to taste

Stevia to taste1) Mix lemon juice with zest and a little Stevia2) Baste fish with mixture and top with salt, pepper and lemon slices3) Wrap in aluminum foil and place on the barbeque or in oven at 350 degrees4) Cook fish for 5-10 minutes or until fish is thoroughly cooked5) Serve with lemon and top with parsley

Makes 1 serving1 protein and 1 fruitRoughly 115 Calories

Lemon Tarragon Fish4 teaspoons lemon juice teaspoon grated lemon peel teaspoon prepared mustard teaspoon dried tarragon1/8 teaspoon salt2 (3.5 oz) lean white fish rinsed and patted dry teaspoon paprika

1) Combine 2 teaspoons lemon juice, lemon peel, mustard, tarragon and salt in small

bowl. Blend well with fork; set aside2) Coat 12 inch non stick skillet with cooking spray. Heat over medium until hot3) Drizzle fillets with remaining 2 teaspoons lemon juice. Sprinkle one side of eachfilletwith paprika. Place in skillet, paprika side down; cook 3 minutes. Gently turn andcook 3 minutes longer or until opaque in center and flakes easily when tested withfork4) Place fillets on serving plates, top with Tarragon mixture

Makes 2 servings1 protein



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Chicken Chili1 cup shredded cabbage2 cups chicken broth3.5 oz chicken breast1 teaspoon of cayenne pepper

1 teaspoon of black pepper1 tablespoon of chili powder1 tablespoon of cuminCouple of pinches of dried chopped onions.

1) Cook chicken and cut into small chunks. Set aside2) In a medium saucepan add 2 cups chicken broth3) Add spices4) Add cabbage5) Add pre-cooked chicken6) Stir constantly.7) Let simmer for about 10 minutes or until cabbage is to your liking


Shish Kabobs3.5 oz of either chicken or shrimpChunks of tomato and onionLemon Juice to tasteSeasoning Salt to taste

1) Prepare chicken/shrimp and vegetables in seasoning and place on skewer2) Grill until done


Tomato Basil Chicken3.5 oz cubed chicken1 cup chopped tomato cup water or chicken broth2 tablespoons lemon juice2 tablespoons chopped onion1-2 cloves garlic sliced3 leaves basil rolled and sliced1/8 teaspoon oregano fresh or dried teaspoon garlic powder teaspoon onion powder


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Cayenne to tasteSalt and pepper to taste

1) Lightly brown the chicken in small saucepan with lemon juice2) Add garlic, onion, spices and water3) After chicken is cooked, add fresh tomatoes and basil4) Continue cooking for 5-10 minutes5) Salt and pepper to taste; garnish with fresh basil

Makes 1 serving1 protein and 1 fruit or vegetableRoughly 145 Calories

Glazed Herb Chicken1 teaspoon hot pepper sauce

4 (3.5 oz) boneless, skinless chicken breast1 pound fresh asparagus, trimmed2 tablespoons jerk seasoning

1) Preheat grill to medium-high2) Rub chicken with jerk seasoning3) Grill breasts about 6 minutes per side or until cooked through and no longer pinkinside, brushing every few minutes with pepper sauce4) Meanwhile, grill asparagus about six minutes, turning occasionally. Remove chickenand asparagus from grill and arrange on platter to serve

Makes 4 servings1 protein, 1 vegetableNutrients per serving:Calories 200Total Fat 2.5 gCarbohydrates 11 gSodium 550 mg

Mint-Marinated Chicken Breasts4 (3.5 oz) boneless, skinless chicken breasts

cup fresh mint leaves1 tablespoon lemon juice2 teaspoons minced garlic1 teaspoon chili powder teaspoon ground black pepperGrilled whole green onions (optional)


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1) Place chicken breast in a resealable plastic bag and set in shallow dish2) For marinade: In blender, combine mint, lemon juice, garlic chili powder andpepper.Cover and blend until smooth. Pour over chicken; seal bag. Marinate in refrigeratorfor 4 to 24 hours, turning bag occasionally

3) To serve: drain chicken, discarding marinade. Place chicken on rack of uncoveredgrill directly over medium heat. Grill for 12 to 15 minutes or until chicken is no longerpink, turning once

Makes 4 servings1 proteinNutrients per serving:Calories 202Total Fat 6 gCarbohydrates 2 gSodium 229 mg

Cabbage Chicken Stir Fry3 leafs of cabbage3.5 oz of chickenSeasoning to taste

1) Boil your cabbage until done. Set aside2) Cut chicken into cubes. Cook in pan with coconut oil and seasoning of choice3) Mix in cabbage and cook until done

1 protein, 1 vegetableRoughly 160 calories

Grilled Onion, Grapefruit and Chicken Stir Fry3.5 oz chicken breast3.5 oz white onion grapefruit peeled and cut into small pieces

1) Place salt, pepper, herbs and spices of your choice in the bottom of a skillet2) Add onions and 3 tablespoons of water

3) Stir fry until tender and transparent. Remove from pan and set aside4) Add chicken pieces, salt and pepper to pan and water if needed for steaming5) Simmer on medium heat until chicken is well cooked6) Place onions, grapefruit and chicken with juice from pan in a bowl7) Toss with salt, pepper, herbs and spices


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May substitute chicken for beef or fish as well1 protein, 1 vegetable, 1 fruitRoughly 220 Calories

Breaded Chicken Tenders3.5 oz raw chicken breast tenders1 grissini breadstick or Melba toast crushed1 tablespoon very finely minced parsleyCouple of pinches of poultry seasoning, cayenne pepper, rosemary and oregano1 large pinch of thyme1 large pinch of garlic powder

1 large pinch of onion powder1) Preheat oven to 3502) Soak raw chicken in water

3) Meanwhile, mix crushed grissini breadstick/melba toast in a small bowl with allotherseasonings and spices4) Place wet chicken tenders on a small cookie sheet5) Season with fresh ground pepper and sea salt6) Pat spice mixture on moist tenders7) Bake at 350 until done8) Serve chicken with diced tomatoes. Season to liking

Makes 1 serving1 protein, 1 Melba

Roughly 180 Calories

Boneless Hot Wings400 grams/14 oz chicken breast tenders cup apple cider vinegar cup water3 tablespoons cayenne pepper cup to cup chili powder

1) Preheat oven to 3502) Mix vinegar, water and cayenne pepper3) Add chicken to marinade and let refrigerate at least 2 hours4) Put chili powder on a plate and dip each tender in5) Place on rack in baking pan6) Bake for 15-20 min or until chicken is no longer pink


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Makes 4 servings1 proteinRoughly 140 Calories

Egg Rolls2-3 Big Cabbage leaves1 cup shredded cabbage1/8 teaspoon garlic powder1/8 teaspoon Chinese Five Spice packet Stevia2 Sesame flavored Melba Toast rounds3.5 oz chicken or shrimp

1) Cook chicken or shrimp. Cut into small pieces and set aside2) Steam big cabbage leaves for 5 minutes. Set aside

3) Steam shredded cabbage for 5 minutes4) Add shredded cabbage to bowl along with chopped chicken or shrimp and spices5) Mix and then wrap in big cabbage leaves6) Garnish with melba toast roundsMakes 1 serving1 protein, 1 vegetableRoughly 180

Shrimp Ceviche

1 lb shrimp2 large lemons1 tablespoon fresh garlic, minced1 cubanel, finely chopped1 cup finely chopped red onionTabasco to taste2 cups chopped tomatoes1 cup chopped cucumbers cup chopped fresh cilantro cup chopped fresh parsleySea salt and fresh ground black pepper to taste

1) Cook shrimp if raw. Rinse under cold water2) Combine lemon juice and shrimp in a plastic bag3) Refrigerate for 30 minutes4) Add Tabasco, garlic, onion and pepper. Mix until evenly covered5) Refrigerate another 30 minutes for flavors to infuse6) Toss in bowl and add remaining ingredients7) Serve by itself or with melba toast


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Serving Size 51 protein, 1 vegetableRoughly 110 Calories

Mexican Chicken Lettuce Wraps3.5 oz chicken breast cup organic chicken broth cup finely diced white onion1 garlic clove chopped or pressedFresh herbs to taste (cilantro, oregano, parsley, etc)Dried spiced to taste (cumin, chili powder, real salt, pepper)2 large lettuce leafs

1) In a small pan, saut onions, garlic and spices (not herbs) in the chicken broth2) When onions start to caramelize, add chicken. Cook completely

3) Spoon out mixture into large leaves and garnish with fresh herbs4) May add fresh salsa, if desired


Desserts and Treats

May be used as 1 fruit serving per day

Lemon Berry Ice4 cups strawberries, chopped1 cup water3 tablespoons Stevia3 tablespoons lemon juice

1) Place chopped strawberries in a blender and process until smooth, stopping once toscrape down the sides

2) Add remaining ingredients3) Process until combined, stopping once to scrape down the sides4) Pour mixtures into an 8-inch square pan5) Cover and freeze at least 3 hours or until mixture is almost frozen, stirring 2 or 3times during freezing process6) Scoop into dessert dishes


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Makes 8 servings1 fruitNutrients per serving:Calories 50Total Fat 0.3 g

Carbohydrates 25.5 gSodium 3 mg

Easy Fruit Pie1 tablespoon Stevia teaspoon grated fresh orange rind1 cup strawberries1 cup peeled chopped green apples4 tablespoons of milkAdditional grated fresh orange rind (optional)

1) Combine Stevia, orange rind and milk in a medium bowl, stirring until sugar isevenlydistributed2) Add strawberries and apples3) Spoon mixture into dessert dishes4) Sprinkle with additional grated orange rind if desired

Makes 4 servings1 fruit, 1 milkNutrients per serving:

Calories 91Total Fat 0.3 gCarbohydrates 19.6 gSodium 6 mg

Apple Cobbler1 Gala Apple - sliced1/8 teaspoon cinnamon1 packet Stevia

2 classic flavored Melba toast1) Toss apples, 1 packet of Stevia and 1/8 teaspoon Cinnamon in a bag. Arrange onmicrowave safe plate2) Mix crumbled melba toast, pack Stevia and a pinch of cinnamon together3) Pour mixture on top of Apples4) Microwave for 45 seconds


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Makes 1 serving1 fruit, 1 starchRoughly 56 calories

Homemade Applesauce5 gala apples1 teaspoon lemon juice cup water1 packet Stevia teaspoon cinnamon

1) Peel, core and chop apples2) Cook apples and water in a crock pot on low for 2 hours3) When cooled, puree apples in blender while adding Stevia and cinnamon4) Divide into 5 equal portions (about cup per serving)

Makes 5 servings1 fruitRoughly 60 Calories

Strawberries and Crme7 to 10 small-medium strawberries1 tablespoon of milk1 packet Stevia

1) Slice strawberries and toss with pack of Stevia to taste2) Measure milk in separate bowl and pour over strawberries

Makes 1 serving1 fruit, 1 milkRoughly 40 Calories

y ---------------------------

40 Day Diet with HCG TreatmentThis is an overview of the HCG Diet and explains how to use the HCG and 500 caloriediet together. To learn more about the types of food and meals and recipes, visit the


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500 Calorie Diet page. Remember every page in the HCG Diet Virginia has importantinformation for you to read before and during your HCG Diet experience.

Day 1 and 2

Take the HCG injection of 0.20 - 0.25 ml first thing in the morning.

Eat as often as you like throughout the day. This will increase your bodys fatstorage to prepare you for the 500 calorie per day limit on day 3 42 Drink 1 gallon of bottle spring water throughout the day.

Day 3 40

Weigh yourself in the morning when you wake up without clothing and after you haveemptied your bladder. Take the HCG injection of 0.25ml first thing in the morning. Drink 1 gallon of bottle spring water/tea/coffee throughout the day. You may only eat things on the 500 calorie diet list. Your caloric intake should notexceed 500 calories per day, which consists of protein, vegetable and fruit.

Day 41 42

Continue to follow the 500 calorie diet on days 41 42 because the HCG will remain inyour system for 24 to 48 hours.

Diet Guide (quick tips)

Liquids:

Bottled spring water (no tap water) Organic black coffee (no creamer)

Organic green tea Organic Wu-long tea Organic chamomile tea

Breakfast:

Drink plenty of tea and bottle spring water. Tea or coffee in any quantity without sugar. Only one tablespoonful of milk allowedin 24 hours. Saccharin or Stevia may be used. You may have fruit for breakfast and have the second fruit any time through out theday as long as it is 3 hours before bed.

Recommend only 2 fruit servings per day.Lunch:

Eat 100 grams, approx. 3.5 oz. of protein (size of the palm of the hand), 100 gramsof veal, beef, chicken breast, fresh white fish, lobster, crab, or shrimp. The chickenbreast must be removed from the bird. Chicken breast does not mean the breast ofany other fowl, nor does it mean a wing or drumstick. All visible fat must be carefullyremoved before cooking, and the meat must be weighed raw. It must be boiled or


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It is also worth pointing out that any attempt to observe this diet without HCG will lead

to trouble in two to three days.

Here is an example of typical 5 day ~500 calorie/day diet

Please remember to drink plenty of fluids throughout the day. Ideally drink at 10

glasses of water, 12 if you can.

Day One

Total Calories 443

Breakfast Snack Lunch Snack Dinner

1/2 grapefruit 4 grissine breasdsticks 3.5 ox grilled chicken 1/2 apple 3.5 ox ground beef

8 oz green tea 8 oz wu long tea spinach salad topped w/Onions & tomatoes shredded cabbage

45 calories 43 calories 163 calories 32 calories 160 calories

Day Two

Total Calories 445


1 cup strawberries 5 melba rounds 3.5 oz tilapia (fish) cucumber and tomatoes 3.5 oz chicken

8 oz green tea salsa 4 asparagus spears fat free Italian dressing 1 apple w/ Stevia and cinnamon

8 oz wu long tea


Day Three

Total Calories 423


1/2 apple 8 oz. Wu Long Tea 3.5 oz Shrimp 1/2 grapefruit 3.5 oz chicken breast

8 oz green tea 5 Melba toast rounds salad greens

Salsa Rat free Italian dressing


Day Four

Total Calories 403



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16 oz wu long tea 1/2 apple 3.5 oz chicken 4 Grissini breadsticks 3.5 Top Sirloin

1/2 tomato 1 cups shredded lettuce


Day Five

Total Calories 450


1/2 grapefruit 4 stalks of celery 3.5 oz shrimp 5 melba rounds 3.5 oz chicken breast

8 oz green tea salsa 1 cucumber 8 oz wu long tea 1 apple

1/2 apple


Q & A about the HCG Diet Regimen:

If you have something extra to eat? It is always best to stick to the HCG Dietexactly, if you can. But if you must cheat it needs to be understood that the HCG isinterrupted for the next three days. In other words the patient will not lose weightfor the three days following the interruption. It is also very important to follow theinterruption with a diet of only 6 apples for the day with at least 12 glasses of water.The injection and diet will be continued on the second day after the interruption

Why cant I eat foods with sugar and starches? Sugar stimulates insulin and insulinturns it into fat. It's a big no-no during the diet. The HCG hormone will interruptedwhen sugars and starches are ingested. Failure to stick to the diet will minimize theweight loss results.Can water be substituted for other drinks? Make yourself an iced coffee withStevia. It's not quite like Starbucks, but you can try that. Also you may like to takeyour handful of strawberries and make a smoothie to drink. Just add water, ice andStevia in your blender. This is not cheating! What are some fast snack ideas for between meals? Sliced tomato or cucumber withsalt and pepper between are great between meals. You can even broil the tomato inthe oven or toaster oven with some spices. Is it ok to substitute an egg for chicken during HCG? It is ok to eat one scrambledegg or hard boiled egg. Make sure to cook the scrambled egg in a little water in a non-stick pan.Can I eat salad during HCG? It is ok to eat salad as long as it is lettuce andtomatoes. The salad should be topped with apple cider vinegar or salsa but no othersalad dressing is allowed


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Skipping a meal with the HCG Diet

As long as their weight stays within two pounds of the weight reached on the day ofthe last injection, patients should take no notice of any increase but the moment thescale goes beyond two pounds, even if this is only a few ounces, they must on thatsame day entirely skip breakfast and lunch but take plenty to drink. In the evening

they must eat a huge steak with only an apple or a raw tomato. Of course this ruleapplies only to the morning weight. Ex-obese patients should never check their weightduring the day, as there may be wide fluctuations and these are merely alarming andconfusing.

It is of utmost importance that the meal is skipped on the same day as the scaleregisters an increase of more than two pounds and that missing the meals is notpostponed until the following day. If a meal is skipped on the day in which a gain isregistered in the morning this brings about an immediate drop of often over a pound.But if the skipping of the meal - and skipping means literally skipping, not just havinga light meal - is postponed the phenomenon does not occur and several days of strict

dieting may be necessary to correct the situation.

Most patients hardly ever need to skip a meal. If they have eaten a heavy lunch theyfeel no desire to eat their dinner, and in this case no increase takes place. If theykeep their weight at the point reached at the end of the treatment, even a heavydinner does not bring about an increase of two pounds on the next morning and doesnot therefore call for any special measures. Most patients are surprised how smalltheir appetite has become and yet how much they can eat without gaining weight.They no longer suffer from an abnormal appetite and feel satisfied with much lessfood than before. In fact, they are usually disappointed that they cannot managetheir first normal meal, which they have been planning for weeks.

Trouble after the HCG Diet

Two difficulties may be encountered in the immediate post-treatment period. When apatient has consumed all their abnormal fat or, when after a full course, the injectionhas temporarily lost its efficacy owing to the body having gradually evolved a counterregulation, the patient at once begins to feel much more hungry and even weak.

In spite of repeated warnings, some over-enthusiastic patients do not report this.

However, in about two days the fact that they are being undernourished becomesvisible in their faces, and treatment is then stopped at once. In such cases - and onlyin such cases - a very slight increase in the diet, such as an extra apple, 150 grams ofmeat or two or three extra breadsticks during the three days of dieting after the lastinjection.

When abnormal fat is no longer being put into circulation either because it has beenconsumed or because immunity has set in, this is always felt by the patient as sudden,


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intolerable and constant hunger. In this sense, the hCG method is completely self-limiting. With HCG it is impossible to reduce a patient beyond their normal weight. Assoon as no more abnormal fat is being issued, the body starts consuming normal fat,and this is always regained as soon as ordinary feeding is resumed. The patient thenfinds that the 2-3 lbs. he has lost during the last days of treatment are immediately

regained. A meal is skipped and maybe a pound is lost. The next day this pound isregained, in spite of a careful watch over the food intake.

All that is happening is that the essential fat lost at the end of the treatment, owingto the patient's reluctance to report a much greater hunger, is being replaced. Theweight at which such a patient must stabilize therfore lies 2-3 lbs. higher than theweight reached at the end of the treatment. Once this higher basic level isestablished, further difficulties in controlling the weight at the new point ofstabilization do not occur.

the very low calorie diet

1. A total of 500 calories per day. (No more, but less is OK, but don't skip on the 200grams of protein.)

2. A total of 200 grams (7 oz) of protein per day.3. No Breakfast (you can change meals around though if you really need it).4. Lunch and Dinner consist of the following;y Each meal consists of ;y 100 grams (100 grams=3.5 oz) of veal, beef, chicken breast, fresh white fish,

lobster, crab, or shrimp. All visible fat must be carefully removed before cooking, andthe meat must be weighed raw. It must be boiled or grilled without additional fat.Salmon, eel, tuna, herring, dried or pickled fish are not allowed. The juice of onelemon daily is allowed for all purposes. Salt, pepper, vinegar, mustard powder,garlic, sweet basil, parsley, thyme, majoram, etc., may be used for seasoning, butno oil, butter or dressing. The 100 grams of meat must he scrupulously weighed rawafter all visible fat has been removed. To do this accurately the patient must have aletter-scale, as kitchen scales are not sufficiently accurate and the butcher shouldcertainly not be relied upon. Those not uncommon patients who feel that even solittle food is too much for them, can omit anything they wish. Chicken breast doesnot mean the breast of any other fowl, nor does it mean a wing or drumstick.

y (The calorie count of the meat varies, so you will subtract calories of the meat forlunch and dinner, and the calories of 2 apples or 2 oranges, and 2 breadsticks fromthe 500 calorie total and eat the remaining calories in the vegetables of your choice.)

y One type of vegetable only to be chosen from the following: spinach, chard, chicory,beet-greens, green salad, tomatoes, celery, fennel, onions, red radishes, cucumbers,

asparagus, cabbage.y One breadstick (grissini) (12 cal per 3 g) or one Melba toast (20 cal per 5 g). (Look

hard-Grissini breadsticks are available at some stores).y An apple (80 cal) or an orange (60 cal) or a handful of strawberries (8 med. 45 cal)

or one-half grapefruit (37 cal).y The fruit or the breadstick may be eaten between meals instead of with lunch or

dinner, but not more than than four items listed for lunch and dinner may be eatenat one meal. The whole daily ration of two breadsticks or two fruits may not be eatenat the same time, nor can any item saved from the previous day be added on the


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following day. There is no objection to breaking up the two meals. For instancehaving a breadstick and an apple for breakfast or an orange before going to bed,provided they are deducted from the regular meals. It should also be mentioned thattwo small apples weighing as much as one large one never the less have a highercaloric value and are therefore not allowed though there is no restriction on the sizeof one apple. Some people do not realize that a tangerine is not an orange

y Tea, coffee, plain water, or mineral water are the only drinks allowed, but they maybe taken in any quantity and at all times. In fact, the patient should drink about 2liters of these fluids per day. Many patients are afraid to drink so much because theyfear that this may make them retain more water. This is a wrong notion as the bodyis more inclined to store water when the intake falls below its normal requirements.Without sugar and if possible without milk. Only one tablespoonful of milk allowed in24 hours. Saccharin or Stevia may be used. Decaf is far better than regular.

y Products that have caffeine are diuretics, so they don't count as part of your dailyintake. See this: http://www.fitness.com/fitness_exercise/v1005600824.php

y Also In 2004 the daily amount of water needed was studied and 2 liters ruledinadequate.http://www.diet-blog.com/archives/2007/06/07/how_much_water_should_you_drink.php

y Also take a look at this calculator that calculates based on weight and environmentand other factors.http://nutrition.about.com/library/blwatercalculator.htm

y In the beginning patients are advised to check every meal against their diet sheetbefore starting to eat and not to rely on their memory.

y No medicines or cosmetics other than lipstick, eyebrow pencil and powder may beused without special permission Every item in the list is gone over carefully,continually stressing the point that no variations other than those listed may beintroduced. All things not listed are forbidden, and the patient is assured that nothingpermissible has been left out. (Your body is going to want to absorb sugar and fatwhereever it can, including sugar in seasonings and fat in lotions, soaps andshampoos. For this reason, make sure your seasoning doesn't have any added sugar

and that there is no lanolin in your soap or shampoo).

Making up the CaloriesThe diet used in conjunction with HCG must not exceed 500 calories per day, and the waythese calories are made up is of utmost importance. For instance, if a patient drops theapple and eats an extra breadstick instead, he/she will not be getting more calories buthe/she will not lose weight. There are a number of foods, particularly fruits and vegetables,which have the same or even lower caloric values than those listed as permissible, and yetwe find that they interfere with the regular loss of weight under HCG, presumably owing tothe nature of their composition. Pimiento peppers, okra, artichokes and pears are examplesof this.

While this diet works satisfactorily in Italy, certain modifications have to be made in othercountries. For instance, American beef has almost double the caloric value of South Italianbeef, which is not marbled with fat. This marbling is impossible to remove. In America,therefore, low-grade veal should be used for one meal and fish (excluding all those speciessuch as herring, mackerel, tuna, salmon, eel, etc., which have a high fat content, and alldried, smoked or pickled fish), chicken breast, lobster, crawfish, prawns or shrimp,crabmeat or kidneys for the other meal. Where the Italian breadsticks, the so-called grissini,are not available, one Melba toast may be used instead, though they are psychologically


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less satisfying. A Melba toast has about the same weight as the very porous grissini which ismuch more to look at and to chew.

When local conditions or the feeding habits of the population make changes necessary itmust be borne in mind that the total daily intake must not exceed 500 calories if the best

possible results are to be obtained, that the daily ration should contain 200 grams of fat-free protein and a very small amount of starch.

Just as the daily dose of HCG is the same in all cases, so the same diet proves to besatisfactory for a small elderly lady of leisure or a hard working muscular giant. Under theeffect of HCG the obese body is always able to obtain all the calories it needs from theabnormal fat deposits, regardless of whether it uses up 1500 or 4000 per day. It must bemade very clear to the patient that he is living to a far greater extent on the fat which he islosing than on what he eats.

allowed spices and seasonings

y The juice of one lemon daily is allowed for all purposes.y Salty Peppery Vinegar,y Mustard powder,y Garlic,y Sweet basily Parsleyy Thyme,y Majoramy etc.,

No oil, butter or dressing.

calorie count and list for allowed food items

Observation:

If you ate red meat for only one meal, and had any other allowed meat for the other, so for

lunch and dinner had 3.5 oz of meat, 3.5 oz of vegetables (you can double the quantity ofradishes or cucumbers), either an apple, or and orange, or a grapefruit, or 10 largestrawberries, and a grissini or melba toast, then you would always be close to 500 caloriesfor the day (480 cal average, leaving room for the time you accidentally ended up pickingtwo meat items and a vegetable item that are above the averages - or cream a tomato orcucumber for a salad dressing of sorts). You can even combine allowed vegetables to makea mixed salad, and just weigh out a 3.5 oz portion. This would make life A LOT easier.


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I used http://www.thecaloriecounter.com/ for my calculations, unless I could get it off apackage.

Fish (avg 98 cal)

y Cod (3.5 oz) - 83 caly Crab Meat (3.5 oz) - 100 caly Flounder (3.5 oz) - 90 caly Haddock (3.5 oz) - 88 caly Halibut (3.5 oz) - 110 caly Lobster (3.5 oz) - 98 caly Red Snapper (3.5 oz) - 110 caly Shrimp (3.5 oz) - 110 caly Tilapia (3.5 oz) - 94 caly (other white fish are listed at the bottom of the page)

Very Lean Beef(avg 152 cal)

y 93/7 Lean Ground Beef (3.5 oz) - 150 caly Cube steak (3.5 oz) - 160 caly Sirloin Tip Side Steaks (3.5 oz) - 130 caly Top Round Steak (3.5 oz) - 166 caly Tri-tip Steak (3.5 oz) - 154 cal

Chicken

y Chicken Breast (3.5 oz) - 87 calVeal (avg 114 cal)

y Veal, sirloin (3.5 oz) - 110 caly Veal, loin chop (3.5 oz) - 117 cal

Vegetables (various quantities) (avg 18.8 cal)

y Asparagus (3.5 oz) - 20 caly Asparagus (2" tip) - 1 caly Asparagus (small spear) - 2 caly Asparagus (medium spear) - 3 caly Asparagus (large spear) - 4 calyy Broccoli (3.5 oz) - 34 caly Broccoli (1 cup - 88g) - 30 caly Broccoli (5" spear - 31 g) - 11 calyy Celery (3.5 oz) - 15 caly Celery (medium stalk) - 6 calyy Cabbage (3.5 oz) - 24 caly Cabbage (1 cup shredded) - 17 caly


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y Cauliflower (3.5 oz) - 22 caly Cauliflower (1 cup) - 28 caly Cauliflower (3 flowerets) - 12 cal)yy Cucumber (3.5 oz) - 12 caly Cucumber (small) - 19 caly Cucumber (medium) - 24 caly Cucumber (large) - 34 cal eachy Cucumber (English long) - 60 calyy Lettuce, all varieties (3.5 oz) - 20 caly Lettuce, all varieties (1 cup) - 8 caly Lettuce, all varieties (small head) - 32 calyy Red radishes (3.5 oz) - 12 caly Red radishes (one medium) - 1 calyy Salad (3.5 oz) - 15 calyy Spinach, raw (3.5 oz) - 20 caly Spinach, raw (1 cup) - 7 caly Spinach, frozen (3.5 oz) - 23 caly Spinach, frozen (1 cup) - 41 caly Spinach, cooked (3.5 oz) - 31 caly Spinach, cooked (1 cup) - 48 calyy Tomato (3.5 oz) - 20 caly Tomato (cherry) - 3 caly Tomato (plumb) - 11 caly Tomato (small) - 16 caly Tomato (medium) - 22 caly Tomato (large) - 33 cal

Fruity Apple (small) - 55 caly Apple (medium) - 72 caly Apple (large) - 110 caly Orange (navel) - 69 caly Orange (Florida) - 65 caly Orange (California) - 59 caly 12 large strawberries - 72 caly 20 medium strawberries - 80 caly Pink Grapefruit (California) - 92 caly Pink Grapefruit (Florida) - 74 cal

Bread

y Grissini Breadstick (3 g) - 12 cal (my kind, you'll need to look on the package foryours)

y Melba Toast (3 gram) - 12 caly Melba Toast (5 gram) - 20 cal


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White Fish List

y White fishy Ayry Cat fishy Cody Coleyy Dover soley Floundery Flying fishy Haddocky Hakey Halibuty Hokiy John doryy Kalabasuy Lemon soley Lingy Monk fishy Parrot fishy Plaicey Pollacky Pomfrety Red & grey mullety Red fishy Red Snappery Rock Salmon/Dogfishy Rohuy Sea bassy Sea breamy Sharky Skatey Tilapia Turboty Whiting

Documents

HCG Food List