Celeste's HCG Diet Page   
 

FREE HCG DIET
&
We don't try to sell you anything here or about it!


WHY PAY MLM SWITCH-AND-BAITERS TRYING TO ALSO SELL YOU FREE INFORMATION IN THEIR “PACKAGE DEALS?” (Everything, even their “homeopathic” HCG is basically all but free costs to make)

BELOW IS AN HCG DIET GUIDE - FOR FREE!

(you don't have register, give your email address or any of that. Just print it off.)

 

WHY YOU DON’T WANT TO BUY THE HCG DIET FROM ANYONE!


If you do, first it meant you likely bought bogus HCG – ie “HOMEOPATHIC” – meaning it’s just water.

 

The Dr. Simeon HCG protocol as NOTHING to do with "homeopathic" HCG. In fact, he condemns it as a fraud. Amazingly, despite this the con-artists selling "homeopathic" HCG not only claim they are selling the HCG for the protocol, they even try to sell  you his book - which is about HCG injections, NOT homeopathic HCG when essentially has ZERO HCG in it.

 
You are now in the middle of real sharks.

Think of yourself alone in the ocean after your boat sunk. Surrounding you are gathering tiger sharks planning to consume you bit by bit until nothing is left. That is where you went when you bought that homeopathic junk and signed up for information or bought their HCG diet. They want every dollar they can get from you – and an ARMY of sales people and tactics are now upon you!
 
Neither the HCG diet nor the Protocol of Dr. Simeon have ANYTHING TO DO with homeopathics.
 
SINCE YOU BOUGHT THEIR JUNK PRODUCT WITHOUT EVEN KNOWING WHAT’S IN IT, you are now put into extremely sophisticated and high pressure sales.
 
Relentlessly they will pressure you in any forum or blog they can get you into, by email, in text messages, PodCasts and some even by phone. MANY of those will pretend to become your friends as if a dieter like you. Others will just be high pressure sales tactics. HUNDREDS of fake testimonials will keep coming. They even can customize them to look like messages specifically to you from another dieter.

REMEMBER, it is a BILLION DOLLAR scam you got yourself into.
 
Nearly everyone seemingly communicating with you will be presented like someone else on the diet, even soon like your very best Internet friends! But it’s all fake, all cut and paste sales junk.
 
First, these “friends” (in the blog, forum, emails you are sent) tell you all the other stuff you MUST buy to make it work. Those fake messages from the MLM affiliate company will be presented like testimonials (as fake testimonials worked to get you to buy in the first place.)
 
Remember, those drops you are putting in your water are just drops of water themselves, THEY DO NOTHING to suppress your appetite. So as you get frustrated, “friends,” “experts” (fakes again in doctor’s costumes) and other people (fakes) in testimonials tell you that you only need to also buy this cleanser, that cream, this pill, that cosmetic, this book, that video… THEY WILL NOT STOP PUSHING YOU TO BUY MORE!
 
Since you are HUNGRY ALL THE TIME (because of their worthless drops), the MLM sharks figure in your desperation they can sell you ANYTHING! They WANT YOUR CREDIT CARD NUMBER so they can ship you something every month and just take it out of your card. They want you to get a video and book – those then trying to sell you more! They want to be able to PODCAST to you, email to you, and if they can get your phone number they will have sales people calling you too – some will be act like they are really just one of your forum or blog friends trying to help you – but it is just a sales call.

INTENSE, CONSTANT pressure to buy endlessly from time in every way possible. THAT is what you are REALLY buying if you buy the homeopathic they falsely label as HCG.

SO… YOU HAVE AT LEAST BEEN WARNED! Unless you really, really, really like high pressure sales people at you all the time, you don’t want to buy ANYTHING “homeopathic” or “supporting HCG.” You DON’T want them to have your email address, DON’T want them to have your email address and DON’T want to be in their forum, blog, MySpace Page, etc.
 
UNDERSTAND, the sale of “homeopathic” instead of real HCG is A BILLION DOLLAR SCAM INDUSTRY! If you let them into your life and your pocketbook, you are in for the most horrific collection of deceptions and sales tricks you could ever imagine exists. In the end you won’t lose weight. Instead, you’ll just be depressed because it failed and you realized it all, for months, was just a colossal collection of sales tactics that cost you hundreds or thousands of dollars – and now you can’t even get them to leave you alone.

THAT’S WHAT’S BEST ABOUT THIS “FREE” COPY. WE DO NOT TRY TO SELL YOU ANYTHING! We eliminated all the stuff about “needle injections,” all the PR for other products and all the piles of words – instead to give you what you are looking for – the actual HCG Diet!
 
When you “buy” an HCG diet guide from a bait-and-switcher website, their diet guide REALLY is telling you mostly more stuff they want you to buy from them. Herbs. Supplements. Test strips. Body cleansers. Makeup.
They aren’t even telling you the diet so much as making you read a huge advertisement. The Dr. Simeon protocol is about HCG needle injections, not homeopathics.

Remember, Multi-Level Market Affiliates single goal is to say and write ANYTHING – no matter how deceptive or false – to get your money – and then more and more and more of your money – as much as they can, as long as they can, anyway they can, through any deception, pressure – even social pressure – they can.
 
Instead, here’s an HCG diet guide –
 
THIS IS AN HCG DIET
 
THE START:
 
Gorge for 3 Days
BUT AVOID OILS SUCH AS IN:
Shampoo’s, Lotions, Toothpaste, Makeup, Deodorant, and other
Bathroom Items. Avoid Oil – Mineral Oil is acceptable in moderation.
Only use Mineral based cosmetics. No Liquid Makeup.

It is VITAL that you begin taking full amounts of VITAMINS and MINERALS, including trace minerals, calcium, vitamin D, magnesium and particularly the B group of vitamins. If you do not, the diet will ultimately fail and you could endanger your health.
 
START MODERATE Exercising.
NOTE: if you OPT for hCG Injection Hints YOU MUST consult with your physician or some other
qualified licensed medical doctor. We do NOT include injection instructions as this is the diet guide. ONLY your doctor can prescribe hCG for injection.
 
START TO TRANSITION YOUR DIET
 
Increase water consumption by EIGHT 8 ounce glasses a day.
 
Eat SIX apples – but just the first transition day (day 4).
Cut your beef intake by 50%.
Don’t mix vegetables.
Eliminate sugar.
Buy food without artificial colors.
You must get regular and full sleep.
You can drink all the water, tea and coffee your want.
You cannot drink sugar drinks (like soda)
 
The HCG Diet
After the initial steps, you may now eat anything you please but you MUST limit SUGAR and STARCH.
You also MUST weigh yourself every morning.
AVOID STARCH - carbohydrates (bread, potatoes, rice etc) – as those convert to sugar in your body and, of course, avoid sugar.
If no carbohydrates at all
are eaten then some fats can be indulged and even a small amount of liquid.

What you are NEEDID TO AVOID IS COMBINING FAT AND STARCH/SUGAR TOGETHER. You will lose control of your diet if you do. It is VERY important to set your diet pattern until it becomes normal routine for you.
 
Once you reach your weight goal you MUST stick to that weight. Weigh yourself BEFORE eating or drinking anything. Even if you go over it just a little bit (more than 2 pounds) you MUST switch to ONLY water, apples, minerals and vitamins until it is back where it should be – other than in the evening you MUST eat a HUGE STEAK so your body doesn’t go into the sense-of-starvation mode.

HERE ARE SAMPLE MEALS. ANY MEAL YOU MAKE WITH THESE INGREDIENTS IF FINE AS LONG AS YOU REMAIN WITHIN 2 POUNDS OF YOUR GOAL WEIGHT. If you go over, you only can (and must) eat a BIG STEAK for the evening meal.
 
Chicken
 
Mexican Tomato Chicken Soup - 4 servings = approximately 250 calories each.
1 small can Mexican style tomatoes – blended
1 small can petite dices tomatoes
1 small can chicken or beef broth
1 small can green chilies
14 oz diced cooked chicken breast
4 oz diced onion
4 oz diced celery
Cilantro – chopped to taste
1 jalapeno or chili without seeds
Cumin to taste
Chili powder to taste
Salt and pepper to taste
Add all ingredients and let simmer until veggies are tender.
Beef can be substituted for the chicken if desired.
 
Lettuce Wraps
Minced Chicken (3 1/2 oz)
Minced fresh ginger...about a 1/2 inch piece
Minced fresh garlic
Minced green onion
veggie broth to cover bottom of pan (10 cal, 0 fat, 0 carbs)
Braise (medium heat) ginger, garlic and onion til soft then add chicken, cook until no longer pink.
Add:
1 tsp Asian Red Chile Sauce (0 calories, 0 fat, 0 carbs, 0 sodium)
1/2 - 1 tsp Chinese 5 spice
1 tbsp rice wine vinegar
1 tbsp wheat free Tamari sauce ( 8 cal, 0 fat, 0 carbs, 150 mgs sodium)
Cook about 5 minutes more, stirring over low heat to reduce liquid. Remove from heat, spoon into whole lettuce leafs and roll; Bibb lettuce,
Boston lettuce or Iceberg works really well.
 
Oriental or Taco Lettuce Wraps
100g ground turkey
2 celery stalks minced fine (adds bulk, few calories)
1 clove garlic, minced
a bit of onion, minced
ginger, minced
sauté together...you will not need any liquid as the celery will release enough to cook.
spice it as you prefer.
 
Moo Shu Chicken
Braggs Amino Acid in the spritz bottle
Chicken
Green Cabbage
Chicken Broth
Wilt green cabbage in some chicken broth that was spritzed with Braggs Amino Acids in a pan with the lid on. After it is wilted and soft Toss in raw chicken that has been julienne sliced,( easier to do when frozen) and spritzed with braggs Amino Acid. Saute until chicken is cooked.
 
Spicy Chicken
Chop 100 g chicken into small pieces and season to taste (cayenne, salt, paprika, garlic, etc.). In frying pan (bottom covered with water and lemon juice) cook chicken with 2" onion pieces. Chop one tomato into small pieces and add to mostly cooked chicken and continue cooking
until chicken is cooked through and tomatoes are to desired consistency.
 
Tarragon Chicken
100g chicken breast
tarragon, chopped
tarragon vinegar
1/4 cup chicken broth
4 thinly sliced onions
salt and pepper
1. Preheat oven to 350. Salt and pepper both sides of chicken.
2. In a square pan put slices of onion down. Lay chicken on top of onions.
3. Gently pour tarragon vinegar over chicken. Pour broth in pan but not on chicken. Sprinkle top of chicken with tarragon leaves. Let marinade
for 20-30 minutes.
4. Cook in oven for 20-30 minutes until done.
 
Modified Lamb Recipe


3.5 oz ground chicken or beef
2 Tbsp minced onion
minced garlic to taste
minced ginger
1/2-1 minced serrano or jalepeno pepper
2 Tbsp minced celery
1 cup savoy cabbage
1/4-1/2 cup chicken broth
juice of 1/2 lemon or lime
cilantro to taste
Brown meat. Add onion, garlic, ginger and celery. Cook for 2-5 minutes. Add pepper, cabbage and broth. Cook until cabbage has slightly wilted. Add cilantro and lemon juice. Cook another 2 minutes or so. Serve in savory cabbage leaves.
 
India style Chicken

3 cups chopped onions
1 1/2 cups chopped seeded tomatoes (about 4 medium)
2 1/2 tablespoons distilled white vinegar
1 large garlic clove, chopped
1 teaspoon minced peeled fresh ginger
1 teaspoon tomato paste
1 teaspoon garam masala*
1 teaspoon ground turmeric
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon (or more) cayenne pepper
2 tablespoons vegetable oil (omit for P2)
6 skinless boneless chicken breasts, cut into 1- to 1 1/2-inch pieces (this is approximately 12-100g portions depending on the size of the breasts
bought)
1 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces
1 1/2 cups low-salt chicken broth or water
Blend first 11 ingredients and 1/4 teaspoon cayenne pepper in processor until paste forms.
Heat oil in heavy large pot over medium-high heat. For Phase 2 use about 1/4 cup of broth in a non-stick pan. Add paste from processor and
cook until golden, stirring occasionally, about 3 minutes. Add chicken and potatoes (omit for phase 2); sauté 5 minutes. Add broth; bring to boil.
Reduce heat to medium-low; cover and simmer until potatoes are tender, stirring occasionally, about 15 minutes. Uncover and simmer until
chicken is cooked through, about 5 minutes longer, for a total of 20 minutes.
Season with more cayenne, if desired, and salt and pepper.
*A spice mixture available at Indian markets, some specialty foods stores, and many supermarkets. To substitute, mix 3/4 teaspoon ground
cumin, 3/4 teaspoon ground coriander, 1/2 teaspoon ground pepper, 1/2 teaspoon ground cardamom, 1/4 teaspoon ground cloves, and ¼ teaspoon ground cinnamon; use 1 teaspoon of mixture.
 
Mock Fried Chicken
100g Chicken
1 grissini crumbled into a fine powder
seasoning of choice- like paprika (I prefer smoky paprika), poultry seasoning, cayenne, garlic powder herbs of choice- dried thyme, oregano, poultry seasoning, dry mustard, etc
salt and pepper
For baking:
1tbsp milk or 1/2 tbsp milk and 1/2 tbsp parmesan cheese
1-2 tbsp broth
For frying:
broth as needed
1. Preheat nonstick skillet to med. high or oven to 350 degrees. Salt and pepper both sides of chicken.
2. Put grissini, seasonings and herbs into a bowl or on a plate. I use a shallow bowl.
3. If baking, coat chicken with milk/broth mixture, sprinkle a little cheese and then then roll in grissini mixture. Bake for 20-30 minutes. Finish under broiler about 5 minutes. If you get a small spray bottle and fill it with chicken broth, you can spray chicken broth on your chicken as well
to help it bake.
4. If frying, just coat the chicken in grissini mixture. Put enough broth in bottom of a nonstick frying pan to cover slightly. Pan should be hot enough to let off steam when you add the broth. Add chicken. Cook on both sides until golden and done, adding more broth as it cooks
off.
 
Braised Cabbage with Mustard Chicken


red cabbage- 1 small head sliced
1/4 cup apple cider vinegar
1/2 cup chicken stock
2-3 cloves garlic
2-3 tbsp minced onions
In a large skillet, put 1/4 cup of chicken stock and bring to a boil. Add garlic and onions. Cook fo 2-3 minutes. Add apple cider vinegar and rest of
the chicken stock. Bring back to boil. Add cabbage. Cook for a few minutes and then turn to coat cabbage. Add some salt and pepper. Cover and
let cook until most of the liquid is gone, turning cabbage occassionally.
200 g of chicken-diced
1/4 cup chicken stock
2-3 tsp stone ground mustard- no sugar added
1/2 tsp sugar substitute
mustard powder
paprika- I like smoky paprika
salt and pepper
Salt and pepper chicken. In a small skillet add chicken stock and bring to a boil. Add stone ground mustard and sugar substitute. Stir to combine into the stock. Add chicken and cook until chicken is done and most of the liquid is getting thick. Right at the end, add a little mustard powder and paprika to thicken up sauce a little more. Cook until really thick and liquid is mostly gone. Serve on top of the braised cabbage.
 
Chicken Cacciatore

 
6- 100g chicken breasts
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
2 grissini, crushed, for dredging
3 tablespoons chicken broth
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
1 1/2 cup chicken broth (or 3/4 cup red wine & 3/4 cup broth)
1 ( 28-ounce) can diced tomatoes with juice
3 tablespoons drained capers
1 1/2 teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves
Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the crushed grissini to coat lightly.
In a large heavy saute pan, heat the 3 tbsp broth over a medium-high flame. Add the chicken pieces to the pan and saute just until brown,about 5 minutes per side. Add more broth as it evaporates. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the remaining broth and simmer until reduced by half, about 3 minutes. Add the tomatoes with
their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer.
Continue simmering over medium-low heat until the chicken is just cooked through.
Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.
 
Chicken or Steak Fajitas


200g chicken or beef, sliced in strips
1 onion, sliced into rings
1 bell pepper sliced
2 cloves garlic
taco/Mexican seasoning
1/2 cup chicken broth
salt and pepper
1. Add broth, onion and pepper to a non stick skillet and begin cooking on medium heat. When they start to wilt slightly, add salt and pepper.
2. After cooking about 5-7 minutes, add chicken or beef strips and garlic. Cook 5 minutes more or until the meat is almost cooked through.
3. Add mexican/taco seasoning. And cook until liquid is almost gone. Taste and add salt and pepper as needed.
My taco/mexican seasoning mix- 1 1/2 tablespoon chili powder, 1 tsp cumin, 1 tsp oregano, 1 tsp smoky paprika (or regular paprika), 1/2 tsp
garlic powder or 1 tsp garlic salt and a pinch of cayenne.
 
Miso Glazed Chicken


3 tablespoons white miso
2 tablespoons mirin
2 tablespoons rice wine vinegar, seasoned or Sake
1 teaspoon minced fresh ginger
1 teaspoon minced garlic
14 oz. chicken or dry sea scallops or fish
1 cup sliced scallions/green onions
pinch of toasted sesame seeds
2 tablespoons broth
Combine all the ingredients except scallions in a quart or gallon sized bag. Mix well by squishing around. Add meat of your choice. Marinate for at least 30 minutes to about an hour.
Preheat broiler. In an oven friendly pan, add enough of the broth to just cover the bottom of the pan. Over medium/medium high heat, cook meat until just about done. A few minutes for the scallops, fish and a little more for chicken. Brush top of meat with reserved marinate from the bag. Broil until tops turn golden. This will happen pretty fast. Remove meat to a dish. Turn off broiler and put plate with meat into oven on bottom rack as you finish. Be fast or your meat will dry out. Alternatively, you can put the meat back into the pan right before you finish in
either of the steps below.
Put rest of marinade into the pan used to cook the meat. You can either boil it down and use it like a glaze over your meat or use it to stir fry veggies for the meal. If using to stir fry veggies, have chopped bok choy or chard ready to place into pan as soon as you have removed the meat.
Keep turning veggies until well coated by the marinade. Keep cooking until most of the liquid has been absorbed. Add veggies to plate with meat. If any liquid remains pour over the top of meat. Sprinkle with green onions and pinch of sesame seeds.
 
Beef Chili - Makes 2 servings


1/2 lb ground turkey or beef
1 15 oz. can organic tomatoes
1/2 onion
1/8 - 1/4 tsp organic chili powder
1 cup water
puree 1/2 of tomatoes
saute meat and onions until done
add all tomatoes
add chili powder
add water
simmer at least 15 minutes
 
Meatballs


2 lbs extra lean ground beef (organic/grass fed is best)
1 egg
1 sm onion, diced
1 pkg onion soup mix (or favorite seasoning)
2-3 T ground sage
¼ c finely crushed bread crumbs
Mix all together. Weigh entire mass on digital scale. Divide that weight into 9 equal portions.
You can make about 8 small meatballs out of each portion and bake, then freeze in baggies or just freeze each portion for cooking later. Serve
with fat and sugar free spaghetti sauce.
 
Mock Hambergers


cook/scramble 3.5 oz ground beef, then rinse well go get rid of all the fat. To this add:
a LITTLE ketchup
a LITTLE mustard
chopped dill pickles
chopped onion
diced tomato
a little chopped lettuce
26
salt/pepper
garlic powder (or fresh/crushed)
Braggs Liquid Aminos or Worcestershire
Sorry, NO BREAD!
 
Cabbage Soup


100 grams organic or lean ground beef
handful organic cabbage-chopped into chunks
onions
celery
garlic
Tomato sauce or fresh tomato
Brown beef and rinse out fat. Add veggies, tomato sauce, and enough water to cover all. Simmer until cabbage is done
add salt and spices: sea salt, celery salt, garlic powder or garlic salt, dash of pepper).
Garlic Ginger Beef
1 clove of garlic, minced
1 inch piece of ginger, minced or cut into thin slices (will make it hot, so use less if you're sensitive!)
onions, cabbage, celery, green pepper (your choice)
100 g lean beef cut into bite size pieces
Place a bit of water into pan. Add garlic, ginger, and veggie and stir fry until soft. Add beef and cook until beef is thoroughly cooked.
 
Veal Piccata


This recipe breaks from tradition in that the veal is not dredged in flour prior to cooking. Chicken breasts that have been thinly pounded would also work well for this recipe.
100g veal scallops
1 large garlic clove, pressed
1/4 cup canned low-salt chicken broth
1 1/2 tablespoons capers, drained
juice of 1 lemon
Parsely for garnish
1.Season veal with salt and pepper.
2. In a non-stick pan, add veal and cook until tender, about 30 seconds per side. Transfer veal to platter and keep warm.
4. Add half the broth to deglaze pan. Add garlic to skillet and sauté 30 seconds. Boil until broth is reduced to glaze, about 2 minutes.
5. Stir in remaining broth, lemon juice and capers. Simmer until mixture is reduced to 1/4 cup, about 2 minutes. Pour over veal. Garnish with
parsely.
Serve with wilted cabbage, wilted beet greens or sauteed fennel bulbs.
 
Flank Steak


3.5 oz Flank Steak
Spinach
garlic
parsley
chicken broth
nutmeg
salt and pepper
Preheat oven to 350. Pound flank steak until 1/4-1/2" thick. Salt and pepper both sides.
In a food processor, puree spinach garlic and parsley with enough chicken broth to create a paste.
Spread paste on one side of the Flank Steak. sprinkle nutmeg sparingly.
Roll up Flank Steak and either tie with string or use toothpicks to secure. Make sure that when you roll it up the fibers are lengthwise so that when you cut into it, it will be against the grain.
 
Filet- tenderloin with braised Chard


Filet

steak seasoning
chard
chicken stock
balsamic vinegar
green onions
garlic
cilantro
Heat cast iron skillet on medium. Rub steak season on both sides of meat. Sear steak to preferred doneness. Remove to plate.
Add 2 tbsp of chicken stock to deglaze pan. Add chard and cook until almost wilted. Add garlic, green onion and cilantro.
Add dash but no more than 1 tbsp of balsamic vinegar. Cook until chard is wilted and the liquid is cooked mostly off. Add to plate with steak.
Enjoy.
 
Beef with Spicy Parsley Tomato Sauce


100g Beef or Veal
Spicy Parsley Tomato Sauce:
2-4 tomatoes depending on size, cut in quarters
1 1/2 cups fresh flat-leaf parsley
2 garlic cloves
1/2 teaspoons red pepper flakes
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
herbs de provence
2 tablespoons red wine vinegar
broth
Preheat the oven to 375 degrees F.
Season the beef with salt and pepper. Season the tomatoes with salt, pepper, and herbs de Provence.
Place a medium, heavy roasting pan or Dutch oven over high heat. Heat the broth. Sear the beef over high heat on all sides. Turn off heat.
Remove beef. Place the seasoned tomatoes into pan and place the pan in the oven. Roast about 30 to 40 minutes. During last 5 minutes, put beef into pan with the tomatoes. Take the pan out of the oven, tent loosely with foil or cover, and let rest for 10 to 15 minutes.
To make the sauce, place the parsley and garlic in a food processor and pulse until the parsley is finely chopped. Add the red pepper flakes, salt, red wine vinegar and the roasted tomatoes from the beef pan and process until pureed. Add the broth in a steady stream until smooth.
 
Fish


Curry Tuna Salad


-Makes 11/2 cups
1 Tbsp non-fat yogurt (this is your allowed dairy for the day)
1/4 teaspoon curry powder
2 tablespoons green onion, chopped
1/2 teaspoon lemon zest (use an organic lemon)
1 tablespoon fresh dill, cilantro or parsley, minced
1/4 cup celery, chopped
1–2 tablespoons diced apple (eat the rest as your fruit)
1 can Tuna
sea salt, to taste
Combine salad ingredients and chill at least 30 minutes.
 
Tuna Salad - 2 servings


1 6oz can light tuna in water--160 calories
2 T cottage cheese--30 calories
2 boiled egg whites --40 calories
mustard to taste
2-3 T Dill pickle - minced
1 T. Dill pickle juice
Serve on a large romaine lettuce leaf with diced tomatoes on top.
 
Lebanese Style Tuna Salad


2 servings 10 min 10 min prep
2 (160 g) cans tuna
75 g chopped flat leaf parsley
1 1/2 teaspoons thyme
3 stalks green onions
2-3 ripe tomatoes, seeded and chopped
1 lemon
1/4 cup broth
1/2 teaspoon salt
Squeeze out excess water from the tuna. Flake the tuna.
Add the salt, green or black olives, tomatoes, green onion, thyme, and parsley; mix.
Mix the broth with the juice from one lemon. Pour this over the tuna and the other ingredients. Blend it all with a fork. Adjust seasonings if necessary.
Chill for at least an hour. Variation: add cilantro to the herb list.
 
No Mayo Tuna Fish Salad


INGREDIENTS
6 boiled egg whites, 2 with yolks
1 1/2 cups bread and butter pickles
3 stalks celery, chopped
30
2 (6 ounce) cans tuna, drained
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon sweet pickle juice
DIRECTIONS
Roughly chop pickles. Transfer to a medium bowl, and stir in tuna and celery. Season with salt and pepper, and stir in the pickle juice until thoroughly blended. Serve half lettuce.
 
Tuna Fish Cakes


6 oz. can tuna
Dash hot sauce
1 tbsp. lemon juice
2 tbsp. dry onion
1 tbsp. Worcestershire sauce
1 tbsp. milk
A little water, only if needed
Mix all ingredients and make into patties. Sprinkle top and bottom with paprika. Bake 15 minutes at 400 degrees. Turn after 7 minutes.
 
Tuna Fish with Capers and Lemon Juice


1 can Tuna Fish, well drained
1 tbsp capers
2 tbsp diced dill pickles
2 tbsp red onion
1 tbsp parsley
1/4 cup cherry tomatoes or diced tomatoes
1 tsp mustard
roasted garlic to taste- optional
juice of lemon
salt and pepper
Mix all ingredients together using one half the lemon in the mixture. Salt and pepper to taste. Squeeze other half of lemon over salad greens or romaine lettuce. If using romaine lettuce, you can cut the leaves up traditionally or pull off the leaves and use it as a boat to put the tuna fish on top of.
 
Shrimp


Put frozen shrimp into chicken broth to thaw, then “sauté” in the juice in a skillet for a minute with a little garlic
 
Spicy Lemon Cod


100 g Cod Filet
1/4 cup chicken stock (real amount unknown... just cook it and if evaporates before the cod is done, add more to keep it from sticking to the
bottom of the pan)
Saute cod in stock until cod is opaque. Add:
1/4 - 1/2 cup more chicken stock
1 Tbsp Fresh lemon juice
1/4 tsp cayenne pepper
salt & pepper to taste then, heat & serve with a bit of lemon zest over the fish.
 
Cioppino


100g fish (use ahi or similar)
1 celery stalk
clove of garlic, minced
sun dried tomatoes 2 halves, minced
cilantro, chopped
1 cup chicken broth
1 cup water, add more as needed seasonings of your choice simmer all except fish until celery is a bit tender, add fish until done.
 
White Fish in Parchment


Mild tasting white fish


lemon slices
orange slices
Dill
Onions
salt and pepper
1. Preheat oven to 350. Salt and pepper the fish on both sides.
2. Place onion on bottom of parchment paper. Aluminum foil can be used. Then place fish on top of onions.
3. Place lemon and orange slices on top of fish and then top off with fresh dill.
32
4. Fold parchment paper so that the ends and top are securely closed to allow the fish to steam. Place in pan and bake for 20-30 depending on
size of fish.
5. If another veggie is to be eaten- say aspargus with lemon pepper, then discard onions along with the lemon slices, orange slices and dill. If not, then enjoy with the onions.
Fennel bulbs sliced thinly instead of onions will give fish a slight anise flavor. If choosing fennel bulbs then substitute thyme, oregano, rosemary or other herb for the dill.
 
Halibut Tacos with Strawberry-Cucumber Salsa


2 tablespoons fresh lime juice/lemon juice
1 tablespoon broth- fish, chicken or veggie
1 clove garlic, minced
1/4 teaspoon sea salt
1/4 teaspoon black pepper
100g halibut fillet
Strawberry-Cucumber Salsa
peeled and chopped fresh strawberry
1 cup peeled, seeded, and chopped cucumber
2/3 cup chopped red onion/shallot/green onion- optional
1 tablespoon chopped fresh cilantro
2 tablespoons fresh lime juice/lemon juice
1/2 teaspoon sea salt
1 jalapeño pepper, seeded and minced
cabbage
Cilantro sprigs, for garnish
Combine lime juice, broth, garlic, salt, and pepper in shallow glass baking dish or zip-top bag. Add fish, skin side up. Marinate in refrigerator
for at least 30 minutes but no longer than 3 hours.
 Toss all salsa ingredients together in a medium bowl.
Preheat grill. Remove fish from marinade and grill over medium-high heat for about 10 minutes, turning once, until opaque throughout. Slice
fish into large pieces.
Fill each cabbage leaf with fish and salsa. Garnish with additional cilantro, if desired.
 
Shrimp with Garlic and Lemon


2 Tbsp broth
1 garlic clove, minced
1/2 grissini, crumbled
3 Tbsp chopped parsley
100g shrimp, peeled and deveined
1/2 lemon
salt and pepper
Preheat oven to 450 degrees. In medium bowl combine broth, garlic, grissini and parsley.
Lay shrimp down on a baking dish. Top with grissini mixture. Season with salt and pepper.
Bake uncovered for 10 minutes. Remove and squeeze lemon juice over shrimp before serving.
 
Shrimp or Lobster Fra Diavolo -make about 4 servings


1 pound large shrimp, peeled and deveined, or lobster
1 teaspoon salt, plus additional as needed
1 teaspoon dried crushed red pepper flakes
1 medium onion, sliced
1 (14 1/2-ounce) can diced tomatoes
1 cup & 3 tbsp chicken broth (or dry white wine)
3 garlic cloves, chopped
1/4 teaspoon dried oregano leaves
3 tablespoon chopped fresh Italian parsley leaves
3 tablespoon chopped fresh basil leaves
Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons broth in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes.
Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary,
and saute until translucent, about 5 minutes. Add the tomatoes with their juices, remaining broth, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.
 
Thai Scallops


- makes 1- 100g serving
6-7 sea scallops (the big ones not the small bay scallop)
chicken or fish broth
salt and pepper for seasoning
SAUCE:
2 Tbsp. broth
1 Tbsp. fish sauce (or a little more to taste) - available in very tall bottles at Asian/Chinese food
stores
juice of 1/2 lime (about 1 Tbsp.) handful of fresh cilantro, chopped
1-2 fresh red chilies, de-seeded and minced (or substitute 1/4 to 1/2 tsp. cayenne powder, to
taste)
1 clove garlic, minced
TO SERVE:
bed of mixed lettuces & Thai herbs (such as fresh basil and cilantro)
wedges of fresh cut lime
 
PREPARATION:
 Place all sauce ingredients in a small frying pan or sauce pan. Stir, and set aside until later.
(Note: the cilantro will soften down into the sauce later when you warm it up.)
Rinse off the scallops, and be sure to pat them dry. Place on a cutting board or other clean, dry
surface.
Warm a wok (or large frying pan) over medium-high heat (allow pan to warm up at least 1
minute).
While the pan is warming up, use a paper towel or clean tea towel to gently dab any remaining
moisture from the scallops. You want to make sure the scallops are very dry before frying them
in order to achieve a good sear on both sides. Now add 2 Tbsp. brothl to the wok (or frying pan). Use a spatula to distribute the broth just
barely across the frying surface.
Gently place the scallops in the pan, leaving enough space between them so you'll have room to turn them. Tip: Do not attempt to move them once you've placed them in the hot pan.
 Allow the scallops to cook undisturbed for at least 2 minutes before attempting to turn them.
Larger scallops may take as long as 3-4 minutes per side. While scallops are cooking, season
them with a pinch of salt and black pepper.
After 2-4 minutes, use a sharp egg-turner or spatula to gently lift the scallops from the bottom
of the pan and turn. Now season once more with salt and pepper. Continue cooking 2-4 more
minutes.
Scallops are done when both sides are firm (no longer "squishy") to the touch. Also, when
scallops are done, you will see them "open" slightly, as though they are going to flake.
Remove cooked scallops from the wok/pan and place on an absorbent towel or paper while you prepare the sauce.
 Place the sauce over medium heat-high. Stir continuously for 30 seconds to 1 minute only – just long enough to lightly cook the garlic and turn the fresh chili (if using) bright red. Don't overcook, or you will lose the flavor of the fresh coriander and the nutrients(think of "warming" the sauce rather than cooking it). Remove from heat.
Taste-test the sauce, adding a little more fish sauce if not salty enough (1 tsp.), or a little more
lime juice if too salty.
Place the seared scallops directly in the pan with the sauce. Gently turn the scallops to cover
with sauce.
To serve, gently lift the scallops out of the pan and place on a serving plate (on or beside a bed of lettuce & fresh herbs). Now pour the rest of the sauce from the pan over the scallops, or
spoon some over both scallops and salad.
Another option is to gently poach the scallops in the sauce. IF using this option, reserve half of the cilantro. Place scallops into suce for 4-5 mintues. When scallops are almost done, turn over and then follow step #11 above.
 
Other Proteins
Scrambled Eggs
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1 egg
3 egg whites
2 T chopped onions
tomatoes/green chili/salsa TO TASTE
garlic or garlic salt
1 T fat free/low fat cottage cheese/milk (very optional)
sauté onion & garlic in a little water.
Mix rest of ingredients in a bowl together and add to onions, scramble, top with more salsa, tomatoes and/or green chili.
 
Veggies
 
Roasted Fennel
Fennel bulb, sliced
balsamic vinegar
chicken broth
Preheat oven to 350. Toss fennel slices with broth and balsamic vinegar.
Roast in oven for 40 minutes, tossing occasionally to get all sides evenly roasted.
 
Seared Red Chard
2 tablespoons broth
1 small red onion, thinly sliced
10 to 12 cups red chard (2 bunches trimmed and coarsely chopped)
Grated nutmeg, to your taste
Coarse salt and pepper
2 tablespoons red wine or cider vinegar
Make sure your greens are very dry before preparing recipe. Also, wash and chop them when you come in from market, then they are ready for
you to cook up even quicker.
Heat the broth in a large nonstick skillet over medium-high heat. Add onions and toss 2 minutes, then add chard in bunches and keep it moving
as it wilts up a bit - you are just searing it up. The greens should remain crisp and crunchy. Wilting them all and searing them up should take no
more than 3 to 4 minutes. Season the greens with nutmeg and salt and pepper, to taste. Douse the pan with a little vinegar and remove from heat. Toss to cook off vinegar and serve allotted amount of greens hot. Save rest for another day. Microwave to warm before serving.
 
Brussels Sprouts with Lemon-Mustard Sauce
Do not overcook Brussel Sprouts as then they have an unpleasant odor and taste. Properly roasted, they should be nutty.
 
1 pound Brussels sprouts
salt (optional)
freshly ground pepper
2/3 cup + 2 tbsp. vegetable or chicken broth
juice of half a lemon (about 2 tablespoons)
1 tsp. prepared mustard
1 tsp. stevia- liquid is preferred
The trick to great Brussels sprouts is in the pre-cooking stage. Trimming off about 1/8-1/4-inch of the stem end and removing any discolored or shriveled leaves will make them much more tender. Then cut the sprouts in half, from top to bottom (through the stem end), to make them
cook more quickly.
Spray a non-stick skillet lightly with oil and heat it over medium-high. Or if you prefer use a bit of broth. When it's hot, toss in the sprouts and sprinkle them lightly with salt (optional). Stir and cook for about 1 to 2 minutes, just until they brown slightly on the cut side.
Add the pepper and broth and cover. Cook, stirring every minute or so, for about 3-5 minutes, just until they are barely tender but still bright green. (I always grab one and taste it to check.) They should taste cooked, but not over-cooked, and the broth may have mostly evaporated.
Mix the remaining tablespoons of broth, lemon juice, mustard, and stevia, pour it over the sprouts, and heat just until warm throughout. Serve immediately for best color and taste.
 
Brussels Sprouts in Balsamic
1 lb. brussels sprouts, trimmed and cut into quarters
2 T chicken stock
1 T balsamic vinegar
1 T Parmesan cheese (preferably fresh grated) (optional as your allowed milk for the day)
Preheat oven to 450 F. Trim brussels sprouts, remove any discolored leaves, and cut into quarters (or halves if they are small.) Put sprouts in
mixing bowl and toss with chicken stock and balsamic vinegar.
Cover roasting pan with foil if desired. Arrange sprouts in a single layer on roasting pan, and roast 20 minutes, turning occasionally, or until
sprouts are slightly crisp and golden brown on the edges.
Put cooked sprouts into mixing bowl and toss with parmesan cheese. Serve hot.
 
Soup
 
Savory Chicken Soup
100 g chicken breast, cubed
1-2 cups chopped celery (may use tomatoes instead)
2 cups chicken broth (may substitute 1 cup water for 1 cup broth)
1 Tablespoon minced onion
37
2 cloves garlic, crushed and sliced
1 bay leaf
1/2 teaspoon poultry spice blend
Cayenne pepper to taste
Salt and black pepper to taste
Bring chicken stock to a boil. Add onion, garlic and spices. Add chicken and vegetables and simmer on low heat for 20 minutes or more until chicken and celery are tender and fully cooked. Serve hot. Sprinkle with chives or parsley if desired.
 
Tomato Soup
tomato, allowed amount
broth
roasted garlic
salt and pepper
1 tbsp fat free milk, optional
1. Either broil the alloted tomatoes for 5-10 minuted until the skin blackens or use Muir Glen fire roasted tomatoes. Put tomatoes into a
saucepot with enough broth to cover.
2. When the tomatoes and broth boil, add the roasted garlic. With an immersion blender or regular blender, pureee the mixture. Add salt and pepper to taste.
3. Once off heat, add optional milk.
I also add meatballs to the soup if I have some available in the fridge/freezer. I can usually get 8 very small meatballs from 100g of beef. I bake several portions of the meatballs and keep them in the fridge/freezer. Then I add them to lost of different dishes.
 
French Onion Soup
Whole onion, thinly sliced
broth
roasted garlic
100g beef, thinly sliced
1/2 grissini
salt and pepper
Put onions into an oven-proof saucepan. Add enough broth to cover half the onions. Cook until onions are tender. Salt and pepper to taste.
Preheat broiler. Add thinly sliced beef to the onions. Top with mashed roasted garlic and grissini. Broil for 5 minutes until grissini/garlic
mixture starts to brown.
 
Italian Wedding Soup
Meatballs (recipe under Beef)
38
chopped Spinach- allowed amount
minced garlic- to taste
diced onions- as a flavor enhancer
1 tsp each of thyme, oregano, basil- and any other italian spice that you like
salt and pepper
2-3 cups of broth
1. Add onions, garlic and about 3tbsp- 1/4 cup of broth to a small soup pot. Cook until onions start to wilt. Add spinach and stir until spinach
start to wilt.
2. Add spices and herbs. Stir until liquid is almost cooked off. Add meatballs and rest of broth. Bring to a boil. Boil for a few minutes. Add salt and pepper to taste.
3. This can be served with a small helping of gremolata. Gremolata can be made with chopped parsley, lemon rind and minced garlic.
 
Fruits
 
Sparkling Apple Pie
One apple
cinnamon
stevia
teensy bit nutmeg
mineral water or seltzer
Put in blender and voila, apple pie in sparkling delight! :)
 
Lemonade
1 liter water
Juice of 1 lemon
Stevia to taste
 
Orange Julius
140 grams orange (85 calories about 1/2 an orange)
4 drops of Vanilla Stevia
a bunch of ice
some seltzer
I use the Bullet Blender, so the most it makes is one serving (I love it by the way!!)
After blending it up, I added more ice and seltzer so it would be nice and full and it was
Try doing this with your grapefruit, too.
 
Frozen Dessert
here is a quick recipe that is almost like ice cream...blend up either an apple, grapefruit, strawberries, orange...add desired stevia...some water
(the more water, the more volume) once blended switch to whip for a bit...once all done put it in the freeze. thaw out a bit later in the day you can have your other fruit as a slushy. You could use cinnamon with the apple if you wish.
 
Orange Fennel Salad
1 bulb fennel, trimmed and sliced (I like matchstick size)
2 large oranges with the rinds removed, sliced into rounds
2 tablespoon red wine vinegar
1 teaspoon poppy seeds
salt to taste
2 bunches arugula - rinsed, dried and chopped
Place the fennel and orange in a large bowl. Drizzle with olive oil and vinegar; sprinkle with poppyseeds and salt. Chill and serve over a bed of
arugula
 
Sauce, Dressing, Misc.
 
Shrimp Cocktail Sauce
Tomato paste
Horse radish
Garlic
Use in quantities to taste
 
Mustard Steak Sauce
100 g (3.5 oz) steak
1 cup beef broth (approx)
1-2 TBSP sugar free mustard
1/2 tsp ground mustard powder
2 TBSP chopped onion
Pour 1/4 cup of beef broth and both mustards in a bowl. Mix until smooth. Pour into sauté pan and add steak and onions, coating both with sauce. Cook until steak is desired doneness and add just enough broth to keep the sauce a gravy type consistency. The sauce will thicken a bit
more once it cools.
 
Cucumber Salad Dressing
1 English cucumber
cilantro to taste
1/2 teaspoon dry mustard
1/2 teaspoon cummin
juice of one lemon
2-4 tablespoons apple cider vinegar
1 packet stevia
put in blender and puree enjoy on veggies or salads.
 
Cucumber Salsa
Good with ground turkey lettuce wraps.
1 med diced seeded cucumbers
1/4 c chopped cilantro
1 small serrano pepper diced
1 organic lime juiced
Mix all together and serve with ground turkey/chicken/beef in a lettuce leaf.
 
Orange Ginger Dressing
1/2 -1 cup white wine or champagne vinegar
2 tblsps minced or grated ginger
1 tbsp garlic
juice of one orange
Put all into a mason jar and let sit for at least 8 hours before use so that the flavors can meld. Sometimes, I slice off 2 thin slices of the orange cut in half to put into the jar as well and then juice the rest.
 
Strawberry White balsamic vinaigrette
Puree 2-3 large strawberries
1/2 cup white balsamic vinegar (or any other white vinegar- like white wine or champagne)
1/2 tablespoon miced garlic
1 packet stevia
Put all ingredients together and shake vigorously.
 
Ketchup – no sugar
3 ounces tomato paste
3 tablespoons apple cider vinegar
1 tablespoon lemon juice
1/4 teaspoon celery salt
1/2 teaspoon paprika
1/4 teaspoon mustard powder
Pinch of nutmeg and clove
Pinch of black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
Stevia to taste
Dissolve spices in vinegar and lemon juice. Add tomato paste and mix thoroughly. Add additional lemon juice, vinegar or a little water until desired consistency is reached.
 
Balsalmic Vinigarette
1/3 cup organic balsalmic vinegar
1/4 cup organic apple cider vinegar
1 tbsp of water
2 tsp of prepared mustard
2 tbsp of lemon juice (original recipe calls for orange juice)
Combine.
 
Balsamic Vinaigrette
1/4 cup dark balsamic vinegar
1/2-3/4 cup white balsamic vinegar
2 cloves roasted garlic
Mash the roasted garlic into a paste. Put in Mason jar with the dark and white balsamic vinegars. This can be served immediately.
 
Mojo
4 garlic cloves, minced
1 jalapeno, minced
1 large handful fresh cilantro leaves, finely chopped
Kosher salt and freshly ground black pepper
2 limes, juiced
1 orange, juiced
2 tablespoons white vinegar
1/2 cup broth
In a mortar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine. Use as a marinade for chicken or beef or
as a table condiment.
Yield: approximately 1 1/4 cups
 
Pico De Gallo
4 vine-ripe tomatoes, chopped
1/2 medium red onion, chopped
2 green onions, white and green parts, sliced
1 Serrano chile, minced
1 handful fresh cilantro leaves, chopped
3 garlic cloves, minced
2 lime, juiced
1 teaspoon kosher salt
In a mixing bowl, combine all ingredients together. Toss thoroughly. Let it sit for 15 minutes to and hour to allow the flavors to marry.
 
Jerk
1 teaspoon distilled white vinegar
43
2 cups finely chopped green onions (about 2 bunches)
2 jalapenos, seeded and minced
2 tablespoons soy sauce
2 tablespoons browning and seasoning sauce (recommended: Kitchen Bouquet)- I also like smoky paprika as a substitute
4 tablespoons fresh lime juice
5 teaspoons ground allspice
2 bay leaves
6 cloves garlic, minced
1 tablespoon salt
1 teaspoon sugar substitute
11/2 teaspoons dried thyme, crumbled
1 teaspoon ground cinnamon
In the bowl of a food processor, combine the remaining teaspoon of vinegar, the green onions, jalapenos, soy sauce, browning and seasoning sauce, lime juice, allspice, bay leaves, garlic, salt, sugar, thyme and cinnamon. Process until smooth, stopping to scrape down the sides with a
rubber spatula as needed.
Put chicken or other meat into a plastic bag, add jerk sauce to bag. Make sure chicken is coated. Put into a pan and then into the refrigerator
and marinate overnight or about 8 hours.
 
No-Cook Low Carb Bourbon Barbecue Sauce Recipe
29 ounces no-sugar-added tomato sauce
6 ounces no-sugar-added tomato paste
2 ounces bourbon ( I also like orange juice instead)
2 tablespoons white vinegar
2 tablespoons liquid smoke (I substitute smoky paprika with a little cumin instead)
1 tablespoon Worcestershire sauce
1/2 tablespoon hot sauce
3/4 cup sugar substitute (the site recommended: Splenda) 1/4 cup brown sugar substitute, optional (the site recommended: Sugar Twin brand) 2 tablespoons red onion, finely chopped
1 small clove garlic, minced
1/4 teaspoon garlic powder
1 tablespoon kosher salt
1 teaspoon black pepper
1 teaspoon onion powder
Combine sauce ingredients in a bowl and whisk well to combine. Reserve, refrigerated.
Fennel bulb, sliced
balsamic vinegar
chicken broth
1. Preheat oven to 350. Toss fennel slices with broth and balsamic vinegar.
2. Roast in oven for 40 minutes, tossing occasionally to get all sides evenly roasted.
Seared Red Chard
 
2 tablespoons broth
1 small red onion, thinly sliced
10 to 12 cups red chard (2 bunches trimmed and coarsely chopped)
Grated nutmeg, to your taste
Coarse salt and pepper
2 tablespoons red wine or cider vinegar
Make sure your greens are very dry before preparing recipe. Also, wash and chop them when you come in from market, then they are ready for
you to cook up even quicker.
Heat the broth in a large nonstick skillet over medium-high heat. Add onions and toss 2 minutes, then add chard in bunches and keep it moving as it wilts up a bit - you are just searing it up. The greens should remain crisp and crunchy. Wilting them all and searing them up should take no more than 3 to 4 minutes. Season the greens with nutmeg and salt and pepper, to taste. Douse the pan with a little vinegar and remove from heat. Toss to cook off vinegar and serve alloted amount of greens hot. Save rest for another day. Microwave to warm before serving.
 
Brussels Sprouts with Lemon-Mustard Sauce
Do not overcook Brussel Sprouts as then they have an unpleasant odor and taste. Properly roasted, they should be nutty.
36
1 pound Brussels sprouts
salt (optional)
freshly ground pepper
2/3 cup + 2 tbsp. vegetable or chicken broth
juice of half a lemon (about 2 tablespoons)
1 tsp. prepared mustard
1 tsp. stevia- liquid is preferred
The trick to great Brussels sprouts is in the pre-cooking stage. Trimming off about 1/8-1/4-inch of the stem end and removing any discolored or shriveled leaves will make them much more tender. Then cut the sprouts in half, from top to bottom (through the stem end), to make them
cook more quickly.
Spray a non-stick skillet lightly with oil and heat it over medium-high. Or if you prefer use a bit of broth. When it's hot, toss in the sprouts and sprinkle them lightly with salt (optional). Stir and cook for about 1 to 2 minutes, just until they brown slightly on the cut side.
Add the pepper and broth and cover. Cook, stirring every minute or so, for about 3-5 minutes, just until they are barely tender but still bright
green. (I always grab one and taste it to check.) They should taste cooked, but not over-cooked, and the broth may have mostly evaporated. Mix the remaining tablespoons of broth, lemon juice, mustard, and stevia, pour it over the sprouts, and heat just until warm throughout. Serve
immediately for best color and taste.
 
Brussels Sprouts in Balsamic
1 lb. brussels sprouts, trimmed and cut into quarters
2 T chicken stock
1 T balsamic vinegar
1 T Parmesan cheese (preferably fresh grated) (optional as your allowed milk for the day)
Preheat oven to 450 F. Trim brussels sprouts, remove any discolored leaves, and cut into quarters (or halves if they are small.) Put sprouts in mixing bowl and toss with chicken stock and balsamic vinegar.
Cover roasting pan with foil if desired. Arrange sprouts in a single layer on roasting pan, and roast 20 minutes, turning occasionally, or until sprouts are slightly crisp and golden brown on the edges.
Put cooked sprouts into mixing bowl and toss with parmesan cheese. Serve hot.
 
Soup
 
Savory Chicken Soup
100 g chicken breast, cubed
1-2 cups chopped celery (may use tomatoes instead)
2 cups chicken broth (may substitute 1 cup water for 1 cup broth)
1 Tablespoon minced onion
37
2 cloves garlic, crushed and sliced
1 bay leaf
1/2 teaspoon poultry spice blend
Cayenne pepper to taste
Salt and black pepper to taste
Bring chicken stock to a boil. Add onion, garlic and spices. Add chicken and vegetables and simmer on low heat for 20 minutes or more until chicken and celery are tender and fully cooked. Serve hot. Sprinkle with chives or parsley if desired.
 
Tomato Soup
tomato, allowed amount
broth
roasted garlic
salt and pepper
1 tbsp fat free milk, optional
1. Either broil the allotted tomatoes for 5-10 minutes until the skin blackens or use Muir Glen fire roasted tomatoes. Put tomatoes into a saucepot with enough broth to cover.
2. When the tomatoes and broth boil, add the roasted garlic. With an immersion blender or regular blender, puree the mixture. Add salt and pepper to taste.
3. Once off heat, add optional milk.
 
French Onion Soup
Whole onion, thinly sliced
broth
roasted garlic
100g beef, thinly sliced
1/2 grissini
salt and pepper
1. Put onions into an oven-proof saucepan. Add enough broth to cover half the onions. Cook until onions are tender. Salt and pepper to taste.
2. Preheat broiler. Add thinly sliced beef to the onions. Top with mashed roasted garlic and grissini. Broil for 5 minutes until grissini/garlic mixture starts to brown.
 
Italian Wedding Soup
Meatballs (recipe under Beef)
chopped Spinach- allowed amount
minced garlic- to taste
diced onions- as a flavor enhancer
1 tsp each of thyme, oregano, basil- and any other italian spice that you like salt and pepper
2-3 cups of broth
1. Add onions, garlic and about 3tbsp- 1/4 cup of broth to a small soup pot. Cook until onions start to wilt. Add spinach and stir until spinach start to wilt.
2. Add spices and herbs. Stir until liquid is almost cooked off. Add meatballs and rest of broth. Bring to a boil. Boil for a few minutes. Add salt and pepper to taste.
3. This can be served with a small helping of gremolata. Gremolata can be made with chopped parsley, lemon rind and minced garlic.
 
Fruits
 
Sparkling Apple Pie
One apple
cinnamon
stevia
teensy bit nutmeg
mineral water or seltzer
Put in blender and voila, apple pie in sparkling delight! :)
 
Lemonade
1 liter water
Juice of 1 lemon
Stevia to taste
Orange Julius
140 grams orange (85 calories about 1/2 an orange)
4 drops of Vanilla Stevia
39
a bunch of ice
some seltzer
I use the Bullet Blender, so the most it makes is one serving (I love it by the way!!)
After blending it up, I added more ice and seltzer so it would be nice and full and it was
Try doing this with your grapefruit, too.
 
Orange Fennel Salad
1 bulb fennel, trimmed and sliced (I like matchstick size)
2 large oranges with the rinds removed, sliced into rounds
2 tablespoon red wine vinegar
1 teaspoon poppy seeds
salt to taste
2 bunches arugula - rinsed, dried and chopped
Place the fennel and orange in a large bowl. Drizzle with olive oil and vinegar; sprinkle with poppyseeds and salt. Chill and serve over a bed of
arugula
 
Sauce, Dressing, Misc.
Shrimp Cocktail Sauce
Tomato paste
Horse radish
Garlic
Use in quantities to taste
 
SHRIMP CEVICHE
1 to 2 lbs. shrimp, fresh or frozen, raw or cooked, peeled and deveined, tail-on or off
2 large lemons, freshly squeezed, about 3/4 cup to 1 cup
2-3 large limes, freshly squeezed, about 3/4 cup to 1 cup
1 tablespoon fresh garlic, minced
1 cubanel or other mild to medium pepper, ribs and seeds removed, finely chopped
1 red onion, finely chopped (about 1 cup)
1-3 tablespoons Tabasco or hot sauce (more or less to taste)
4 large tomatoes, chopped (about 2-3 cups)
2 cumbers, peeled and diced into 1/2 inch pieces (about 1.5 cups)
fresh cilantro, chopped (about 1/2 cup)
fresh parsley, chopped (about 1/2 cup)
sea salt and fresh ground black pepper to taste
Thaw shrimp if frozen. If using raw shrimp, bring a pot of water to boil and cook the shrimp for a minute or two until it turns opaque white and reddish—do not over cook the shrimp as it will be too rubbery in texture.  Rinse shrimp under cold water. Combine juices of lemons and limes in a large bowl (not metal) or large Ziploc baggie and add shrimp. Cover bowl or zip baggie and refrigerate for 30 minutes to marinade. Large shrimp could be cut into smaller chunks (remove tails if doing this) to speed up marinade time.
Add to shrimp the Tabasco, garlic, onion and pepper and toss/mix evenly. Return to refrigerator for maybe another 30 minutes to let the flavors infuse the shrimp.
Before serving, toss in bowl the marinated shrimp mixture, cilantro, parsley, tomatoes and cucumbers and if needed, add sea salt and black pepper to taste.
hCG Friendly BBQ Sauce
· 2 strips of fat-free turkey bacon, chopped fine (or see substitutions)
· 1 small onion, minced
· 1 clove garlic, minced or 1/4 teaspoon garlic powder
· 1 small can (6 oz) tomato paste
· 1 can (12 oz) diet (sugar-free) cola - Splenda-sweetened
· 1/4 cup sugar-free catsup
· 3 T mustard
· 1 Tablespoon Worcestershire sauce
· 1 pinch ground cloves
· Hot sauce to taste
· 1/2 cup of water
Pan-fry the turkey bacon. Add onion and cook over medium flame for about 4 minutes. Add garlic clove and stir. Add the remaining ingredients including the water. Stir. Allow to simmer for 20-30 minutes.
To adjust flavor at this point, use any of the following: vinegar, sweetener (liquid works best,) or hot sauce. Note: sweetener will tone down spiciness.
Makes approx. 10 servings of 1/4 cup with approx 15 - 30 calories, and 1 gram of fiber, depending on products used.
 
 
Cajun Chicken Salad
Baste sliced chicken breast with Cajun seasoning and grill. Place on bed of lettuce and sprinkle with salt, pepper and lemon juice.
 
Shish Kabobs
Chunks of chicken or shrimp for lowest calories, onion, tomato chunks or cherry tomatoes, vegetables of your preference on skewer. Season with herbs and lemon juice prior to grilling. Ready in 10 minutes.
 hCG Recipe Substitutions
2 slices turkey bacon = liquid smoke or 1 tsp smoked paprika, or chipotle powder
Sugar free ketchup = 1 tbs of vinegar and sweetener to taste

Fruit Salad 

Chop strawberries, blueberries, apples, and grapefruit. Mix, sprinkle with splenda or stevia.  
Mexican Green Sauce/Salsa
 
Green tomatoes, peel off outer leaf layer, boil until soft, but not too long. Throw in blender: green tomatoes, salt, garlic, cilantro, water. Absolutely excellent on tacos, eggs, and any Mexican dish.
 
 
 
Melba Toast Bruschetta
 
Diced tomatoes, onion, cilantro, Balsamic vinegar, plenty of salt. Cut everything up, stir in balsamic vinegar and salt to taste. Top melba toast.
  
Chicken Stir-fry
Slice chicken prior to cooking. Slice preferred vegetables; bell peppers, onions, green beans, cabbage, celery, etc. Stir fry in soy sauce- try braggs amino acids if you're also on ph balance diet! www.bragg.com
Lettuce wraps
Brown lean ground beef. Mix with (low fat, sugar free) fajita seasoning, sauté various bell peppers- red, green, yellow, and orange- with onion. Wrap in lettuce leaves.
Herb Omelets
· 1 tablespoon Coconut Oil
· 1/4 cup(s) pepper(s), red, bell, diced
· 1/4 cup(s) scallion(s) (green onions), sliced
· 1 clove(s) garlic, minced
· 10 slice(s) Melba Toast, whole-wheat
· 1/4 cup(s) cottage cheese, low-fat
· 3 egg(s)
· 8 egg white(s)
· 3/4 cup(s) milk, fat-free evaporated
· 1 tablespoon basil, fresh, minced
· 1 tablespoon rosemary, fresh, minced
· 2 teaspoon chives, fresh, minced
· 1 tablespoon parsley, fresh, minced
1. Preheat the oven to 350 degrees. Heat the coconut oil in a skillet over medium high heat. Sauté the pepper, and scallions for 6 minutes. Add the garlic and sauté for 3 more minutes.
2. Place the toast slices in a large casserole dish. Combine the remaining ingredients and pour the egg mixture on top of the toast. Add the cooked vegetables. Bake for about 25-40 minutes until the omelet is slightly puffed and set.

 Mexican Salsa
 
Boil red tomatoes and one chili pepper. When tomatoes are soft, pull the skin off. Put the tomatoes and chili pepper in blender with plenty of water and lots of salt. Vary the flavor using any of the following- garlic, sugar, cilantro, onion, thyme, oregano.
There are literally hundreds of variations for this and every Mexican Salsa starts here! Can also add hamburger/sausage, parmesan, mushrooms, etc to make an Italian sauce.

 

THAT’S IT… an HCG DIET

 

I not only just saved you the cost of buying it from the MLM sellers, I KEPT YOU FROM STUMBLING INTO A PACK OF WOLVES – ARMY OF EXTREMELY DECEPTIVE SALES TACTICS AND NO-ETHICS PEOPLE.

 

You really DON’T want to buy the “protocol” of Dr. Simeon UNLESS you are going to get HCG injections (via a licensed doctor).

 

Actually, the REAL total protocol of Dr. Simeon would REALLY TICK YOU OFF if you buy “homeopathic HCG” from someone also pushing the Simeon protocol.

 

Why?

 

1.

BECAUSE IT HAS EXACTLY NOTHING, I MEAN NOTHING, TO DO WITH HOMEOPATHICS. Zero. Nada. Nothing. But, then, that is what “Homeopathic HCG” is – zero, nada, nothing.

 

2. Instead, they tell you all those pages by Dr. Simeon don’t matter, because instead you MUST buy (from the person who sold you this free diet guide):

 

Their brand cleanser

 

Their acceptable makeup

 

AND endless lists of outrageously over priced other Multi Level Marketing products.

After all, they figure if you are FOOLISH ENOUGH to spend $50 to $200 A MONTH for a dropper bottle of water (ie “homeopathic HCG”) you can be conned in anything else to.

So you will also be invited to “forums” were they have fake messages saying “Oh, you also must have this” and “you must have that!” with all these made like “testimonials – when really they are all fake and are just more sales trickery. And, of course, you’ll be on every MLM product email list there is.

 

3.  The actual Dr. Simeon Protocol book is about half about HCG INJECTIONS. So that is irrelevant to you unless you are going to do that (doctor required). Most of the rest of the book is just gobs and gobs and gobs of words telling you to follow the diet.

 

In the entire HCG Diet and Protocol by Dr. Simeon, there is not NO mention of “homeopathics.” He condemns homeopathic HCG. Why? It's a con-artist product and nothing more. 

 

ANYWAY, you now have no reason to buy the “HCG DIET” or “SIMEON PROTOCOL” because you have the information. It has nothing to do with the product the MLM affiliate sold you of “homeopathic hcg”.  The rest is just about HCG INJECTIONS and gobs and gobs of words like lecturing you to follow the diet.

 

YES you can have wondrously joyful life!

 

Remember there are unethical people always hunting your money, always trying to tell you what you should do, and portraying themselves as both experts and your friends – when they are neither.

 

Don’t let burdens and negative words from others get you down and control you. Realize the true beauty to be alive and of a free spirit. I hope you share in your own discoveries of self fulfillment and inner peace.

This is the key to true health and success!

All my best wishes,
Celeste’

 

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