Recipes

Southern Style Greens

Ingredients

  • 4 tablespoons water
  • 2 cups chopped beet greens
  • Dash of garlic salt
  • Red pepper flakes

Instructions

  1. Heat water on medium heat prior to boiling.
  2. Reduce heat.
  3. Add greens and red pepper flakes.
  4. Sauté a few minutes until tender.
  5. Sprinkle with garlic salt.

Zesty Cucumber

Ingredients

  • 1 diced cucumber
  • 4 tablespoon apple cider vinegar
  • 1/4 teaspoon garlic powder
  • 1 tablespoon dried parsley
  • 1/2 teaspoon onion salt
  • 1/8 teaspoon pepper
  • 1 packet stevia

Instructions

  1. Combine vinegar, garlic, parsley, onion salt, pepper and stevia together.
  2. Dice cucumber in bite size pieces and pour spice over top.
  3. Refrigerate for a few hours, until chilled and serve.

Cole Slaw

Ingredients

  •  2 cups shredded cabbage
  • HCG-friendly vinaigrette dressing

Instructions

  1. Mix together all ingredients
  2. Chill for 1 hour
  3. Serve.

Curried Cauliflower

Ingredients

  • 4 c. cauliflower florets
  • ¼ c. chicken broth
  • ½ med. onion, sliced and separated
  • 1 t. curry powder
  • Dash crushed red pepper flakes
  • Salt to taste

Instructions

  1. Steam cauliflower, until crisp-tender.
  2. Heat a medium saucepan over medium heat.
  3. Add onions and chicken broth
  4. Cook and stir until onions are just tender.
  5. Stir in curry powder, red pepper flakes, and salt to taste.
  6. Remove from heat, add cauliflower, and toss well to coat.

    Makes 4 servings of 1 cup each
    Calories: 35 per serving, Fat: 0g.

Lemon Garlic Broccoli

Phase 2

Ingredients

  • 4 c. broccoli florets
  • 1 med. lemon, juiced
  • ¼ t. salt
  • ¼ t. pepper
  • 1 clove garlic, minced

Instructions

  1. Steam broccoli over medium-high heat until tender.
  2. Meanwhile; in a serving bowl, combine lemon juice, salt, pepper, and garlic.
  3. Add broccoli.
  4. Toss to coat and serve immediately.

    Makes 4 servings of 1 cup each
    Calories: 37per serving, Fat: 0g.

Broccoli Salad w/ Sweet Vinaigrette

Ingredients

  • ½ cup fresh squeezed orange juice
  • ½ cup fat free plain yogurt
  • 2 t. stone ground mustard
  • 1-2 pkt. Stevia or other sugar substitute
  • 8 cup broccoli florets
  • ½ med. red onion, chopped

Instructions

  1. In a large plastic bowl, whisk together the orange juice, yogurt, mustard and Stevia.
  2. Add the broccoli and onion, toss to coat.
  3. Cover and refrigerate for at least 1 hour or up to 1 day before serving.
  4. Makes 4 servings of 2 cups each
  5. Calories: 92 per serving, Fat; 0g.

Ginger Tomato Salad

Ingredients

  • 3 T. rice vinegar
  • 1 T. fresh ginger, grated or minced
  • 1 pkt. Stevia
  • 2 c. cherry or grape tomatoes, halved
  • ½ med. red onion, sliced
  • Salt to taste

Instructions

  1. In a small bowl, whisk together rice vinegar, ginger, Stevia, and salt.
  2. Add tomatoes and onion.
  3. Toss gently to coat.
  4. Cover and chill for 1-4 hours.
  5. Eat as is or serve over fresh cut greens.
  6. Makes 4 servings of ½ cup each
  7. Calories: 25, Fat: 0g.

Cucumber Apple Mint Salad

Ingredients

  • 4 med. cucumber, peeled and diced
  • 1 med. apple, grated or diced
  • ¼ c. Fat Free plain yogurt
  • 1 med. lemon, juiced
  • 12 mint leaves, thinly sliced
  • Salt and pepper to taste

Instructions

  1. In a medium bowl, combine cucumber, apple, yogurt, lemon juice, and mint.
  2. Stir well to mix.
  3. Add salt and pepper to taste.
  4. Chill until serving.
  5. Makes 4 servings of 3/4 cup each
  6. Calories: 32, Fat: Trace

Onion Rings

Phase 2

Ingredients

  • 80 g sliced onion rings
  • 1 grissini breadstick
  • 1 T skim milk (as allowed daily)
  • 1/4 t cayenne pepper
  • 1/4 t salt
  • 1/4 t pepper

Instructions

  1. Preheat the oven to 450 degrees.
  2. In a bowl combine the milk, cayenne pepper, salt, pepper and mix together.
  3. Grind grissini in food processor until it is a powder. (I use my coffee grinder.)
  4. Put grissini in a separate small bowl.
  5. Place rings in batter bowl and toss to coat fully (it’s best to use your hands here to ensure you coat each ring).
  6. Let sit in batter 2-3 mins then toss again.
  7. Dip each ring into the grissini powder by hand. I find it works best to do these one at a time, rolling the ring in the grissini coating instead of tossing or shaking it on.
  8. Place on cookie sheet lined with non-stick aluminum foil.
  9. Cook 6-7 mins.
  10. Then flip, cooking an additional 6-7 mins.
  11. Serve immediately.

Green Onion Soup

Ingredients

  • green onions (allowed amount)
  • 2 c vegetable broth
  • 1-2 t liquid aminos
  • 1 t parsley
  • 1 t zsweet
  • 1/2 t paprika
  • 1/2 t salt
  • 1/2 t dill
  • 1/2 t thyme
  • 1/8 t cayenne or red pepper flakes
  • 1/8 t celery seed

Instructions

  1. Briefly steam the green onions until tender.
  2. Preheat saucepan over MED heat.
  3. Chop steamed green onions.
  4. In a saucepan, sauté the green onions in a bit of vegetable broth for a couple of minutes, then add the parsley, sweet, paprika, salt, dill, thyme, celery seed, and cayenne.
  5. Sauté 1-2 mins more.
  6. Add remaining vegetable broth, reduce heat, cover and simmer 20-30 mins.