Phase 2 of the hCG diet suggests on eliminating the “white” starchy complex carbohydrates in your diet such as breads, pastas, potatoes, rice, oatmeal, cereal, legumes and granola bars. Phase 2 also recommends to eliminate alcoholic beverages, sweets (cakes, pastries, candy, muffins, cookies, chocolate, donuts), fried foods, . . . → Read More: HCG Diet Recipes Cookbook]]> HCG Diet Recipes Cookbook
By Sonia Russell

Phase 2 of the hCG diet suggests on eliminating the “white” starchy complex carbohydrates in your diet such as breads, pastas, potatoes, rice, oatmeal, cereal, legumes and granola bars. Phase 2 also recommends to eliminate alcoholic beverages, sweets (cakes, pastries, candy, muffins, cookies, chocolate, donuts), fried foods, fast foods, canned foods, deli meats, butter, artificial sweeteners, tap water, dairy products, soft drinks, products containing MSG (monosodium glutamate-flavor enhancer) and products containing high fructose corn syrup.

It is also important to avoid food products that contain herbicides, pesticides, flavor enhancers, antibiotics and growth hormones. These flavor enhancers may slow down weight loss and prevent you from reaching your weight loss potential. Here are the most popular and delicious hCG Diet Phase 2 Recipes with a detailed grocery shopping list.

Western Egg White Omelette

1 serving
3 egg whites (or egg white beaters)
1/2 oz. diced tomatoes
1/2 oz. green pepper
1/2 oz. white/green onion
2 tablespoons water
2 tablespoons unsweetened soy milk
sea salt and pepper
cooking spray

Directions: Mix water and eggs in large bowl, whip thoroughly. Coat pan with cooking spray. Place all vegetables in pan on medium heat and saute. Season with salt and pepper. Remove vegetables from pan. Place egg mixture in pan, pour vegetables on top of egg mixture, fold omelet over and serve on a dish.

Garlic Shrimp

1 serving
• 4 oz. shrimp (peeled and deveined)
• 4 garlic cloves, minced
• 1/2 cup HCG chicken broth
• pinch of black pepper and sea salt
• 1/2 tsp. parsley
• 1/8 tsp. dried thyme
• 1/8 tsp. crushed dried red pepper
• 1 bay leaf

Directions: Heat a non-stick pan over MED heat. Mix 1/4 cup broth with crushed red pepper, minced garlic, and bay leaf. Add to pan. Cook for one minute. Add shrimp and cook for 4 minutes. Remove shrimp from the pan. Add the remainder of the 1/4 cup broth, parsley and thyme. Bring to a boil. Cook for 1-2 minutes until reduced by half. Return shrimp to pan and toss to coat. Discard bay leaf and serve!

Ginger Chicken

• 4 oz. of chicken breast
• 3 stalks celery
• 3 tbsp of blue agave (optional)
• 2 tbsp of liquid amino marinade
• 2 tsp of ground ginger

Directions:

Chop celery and saute in pan. Cook half way through then add chicken, adding just enough water through-out cooking to maintain food so it will not burn. When finished add all ingredients and let slowly caramelize over low heat.

Apple Chicken Salad

• 4 oz. diced chicken breast
• 4 diced celery stalks
• 4 tbsp lemon juice
• 2 pinches of cinnamon
• 1 stevia pkg
• squeeze of lemon
• 1 large diced green apple

Directions:

Mix ingredients together and serve!

Lemon Ginger Asparagus

• 1 1/2 cup asparagus
• 1/2 cup water
• 1/2 tsp minced ginger root
• 3 cloves minced garlic
• 1 squeeze of lemon
• black pepper

Directions:

Preheat pan over MED heat. Snap off woody ends of asparagus spears and discard. Snap spears into 2-3 pieces. Add garlic to the pan and cook for 2-3 minutes, add asparagus and water. Bring to a boil. Remove asparagus and top with lemon and pepper. Serve.

Strawberry Vinaigrette Dressing

• 6-8 fresh frozen strawberries
• 2 oz. apple cider vinegar
• 1 stevia packet

Directions:

Place 6-8 fresh frozen strawberries in a bowl. Sprinkle Stevia on top of frozen strawberries and allow thawing. Pour strawberry juice into separate bowl and add apple cider vinegar. Add pulp from defrosted strawberries if desired, mix and serve!