Recipes

Grilled Onions

Ingredients

  • 1 whole sweet onion
  • Sea salt

Instructions

  1. Slice sweet onion and place on preheated George Foreman grill.
  2. Sprinkle with sea salt.
  3. Grill 4-5 min. until tender and juicy. (Grill with your meat to flavor both the meat & the onion.)

Lemon Zest Asparagus

Ingredients

  • 1/3 lb. asparagus
  • 1 T. fresh lemon juice
  • Sea salt
  • Ground pepper

Instructions

  1. Rinse asparagus and break off any tough, white bottoms.
  2. Cut into 1-2 inch sections, slicing the asparagus at a slight diagonal.
  3. Fill med sized pan half way with water and bring to a boil.. Add the asparagus and reduce heat slightly to a simmer.
  4. Parboil the asparagus for exactly 2 min. Drain hot water.
  5. While asparagus is still hot, toss them in bowl with lemon juice. Salt and pepper to taste.
  6. Serve warm or room temp.

servings: 1 vegetable


Roasted Asparagus

Ingredients

  • 100 grams of asparagus
  • 1-2 cloves of minced garlic
  • ½ tsp of parsley
  • ¼ tsp of oregano
  • salt & pepper to taste

Instructions

  1. preheat oven to 400.
  2. Trim asparagus and lay on non-stick aluminum foil.
  3. Add seasonings.
  4. Wrap all end of foil making a sealed pocket.
  5. Roast for 15-20 minutes.

Baked Vidalia Onion

Ingredients

  • 1 Vidalia Onion (med. sized)
  • Sea Salt
  • Pepper

Instructions

  1. Remove the outer layers and roots from onion. Wrap in foil.
  2. Bake in Preheated oven at 350 degrees for at least one hour.
  3. Remove from foil and season with salt and pepper to taste.

Servings = 1 vegetable


Lemon Pepper Asparagus

Instructions

  1. Rinse asparagus and cut off the firm stem, usually two to three inches from the bottom where it breaks if you bend it
  2. Cut asparagus in half so the spears are easier to eat
  3. Throw into a steamer bag with the juice of one lemon and freshly cracked pepper
  4. Steam and let cool down a little
  5. Add salt to taste

HCG-Friendly Salsa

Ingredients

  • Tomato
  • Cilantro
  • Garlic
  • Red Onion
  • Jalepeno or Serrano pepper
  • Salt 
  • Coriander

Steamed Kale

Ingredients

  • 1 bunch of fresh kale, chopped
  • 1/4 chopped onion
  • 2 minced garlic cloves
  • 1 cup water
  • Braggs liquid aminos
  • salt & pepper

Instructions

  1. Place kale, onion, garlic, water and salt/pepper in a large pan.
  2. Bring to a boil.
  3. Cover and simmer for about 20 minutes (until kale is tender).
  4. Sprinkle with liquid aminos.

Sauteed Baby Spinach

Phase 2

Ingredients

  • ½ bag of baby spinach
  • 1 clove of minced garlic
  • 4 Tbsp. of chicken bouillon Base

Instructions

  1. Saute garlic in 1 Tbsp. of chicken base or water

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.