Ingredients
- 2 cups shredded cabbage
- HCG-friendly vinaigrette dressing
Instructions
- Mix together all ingredients
- Chill for 1 hour
- Serve.
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
- Steam cauliflower, until crisp-tender.
- Heat a medium saucepan over medium heat.
- Add onions and chicken broth
- Cook and stir until onions are just tender.
- Stir in curry powder, red pepper flakes, and salt to taste.
- Remove from heat, add cauliflower, and toss well to coat.
Makes 4 servings of 1 cup each
Calories: 35 per serving, Fat: 0g.
Phase 2
Ingredients
- 4 c. broccoli florets
- 1 med. lemon, juiced
- ¼ t. salt
- ¼ t. pepper
- 1 clove garlic, minced
Instructions
- Steam broccoli over medium-high heat until tender.
- Meanwhile; in a serving bowl, combine lemon juice, salt, pepper, and garlic.
- Add broccoli.
- Toss to coat and serve immediately.
Makes 4 servings of 1 cup each
Calories: 37per serving, Fat: 0g.
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
- In a large plastic bowl, whisk together the orange juice, yogurt, mustard and Stevia.
- Add the broccoli and onion, toss to coat.
- Cover and refrigerate for at least 1 hour or up to 1 day before serving.
- Makes 4 servings of 2 cups each
- Calories: 92 per serving, Fat; 0g.
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
- In a small bowl, whisk together rice vinegar, ginger, Stevia, and salt.
- Add tomatoes and onion.
- Toss gently to coat.
- Cover and chill for 1-4 hours.
- Eat as is or serve over fresh cut greens.
- Makes 4 servings of ½ cup each
- Calories: 25, Fat: 0g.
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
- In a medium bowl, combine cucumber, apple, yogurt, lemon juice, and mint.
- Stir well to mix.
- Add salt and pepper to taste.
- Chill until serving.
- Makes 4 servings of 3/4 cup each
- Calories: 32, Fat: Trace
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
- Preheat the oven to 450 degrees.
- In a bowl combine the milk, cayenne pepper, salt, pepper and mix together.
- Grind grissini in food processor until it is a powder. (I use my coffee grinder.)
- Put grissini in a separate small bowl.
- Place rings in batter bowl and toss to coat fully (it’s best to use your hands here to ensure you coat each ring).
- Let sit in batter 2-3 mins then toss again.
- 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.
- Place on cookie sheet lined with non-stick aluminum foil.
- Cook 6-7 mins.
- Then flip, cooking an additional 6-7 mins.
- Serve immediately.