hcg Meal Plan This is very important. Stick with the hcg meal plan to maximize your results!

Transcription

1 hcg Meal Plan This is very important. Stick with the hcg meal plan to maximize your results! hcg Meal Plan Breakfast Tea or coffee - As much as you'd like, NO sugar. Only one tablespoonful of milk allowed per day. You may use artificial sweetener to sweeten. hcg Meal Plan Lunch and Dinner You get each of the following items for Lunch and then again for Dinner. Try to mix it up a little... maybe have grilled chicken with asparagus for lunch then fish with cucumbers for dinner grams (weighed raw) of one of the following meats: Beef Chicken breast Fresh white fish Lobster Crab Shrimp Veal Note: Remove all fat before cooking (grill/boil). Chicken breast should be removed from the bird before cooking. 2. One serving of one of the following vegetables: Spinach Chard Chicory Beet-greens Green salad Tomatoes Celery Fennel Onions Red radishes Cucumbers Asparagus Cabbage 3. One breadstick (grissino) or Melba toast / 1 Ryvita / 2 Crackerbread / 2 Provita 4. One of the following fruits: Apple Orange A handful of strawberries Half a grapefruit. Remember, you get each of these foods twice every day (for lunch and then for dinner). It is a good idea to space out the foods. For example, eat the fruit if you start feeling hungry, then an hour later have the vegetable. If you space out the items in each meal, you will feel great.

2 hcg Meal Plan Drinks and Seasonings The following drinks can be consumed all day: Tea Coffee Plain water TAB, Soda Water, Sprite Zero, Diet Pepsi Note: Two or more liters of water per day is recommended. The following can be used for seasoning: Salt Pepper Vinegar Mustard powder Garlic, basil, parsley, thyme, etc... Note: No oil, butter or dressing. The juice from one lemon can be used daily for any purpose. Other hcg Meal Plan Information Important hcg Meal Plan Notes: Strictly adhere to the 500-calorie limit. 2 small apples are not an acceptable exchange for 1 apple. On rare occasions, you may have egg - boiled, poached or raw Note: Individuals who cannot have meat should eat 1 whole egg and 3 egg whites instead. Cottage cheese made from skimmed milk (100 grams) can be used instead of meat from time to time. hcg Meal Plan Personal Care and Beauty Products You may use lipstick, powder and lotions that are entirely free of fatty substances. No medicines or cosmetics other than lipstick, eyebrow pencil and powder should be used. Sun-tan oil should not be used. Aspirin and birth control are ok. No massage of any kind.

3 DAILY MENUS MENU 1 Breakfast: Start with the usual coffee or tea Lunch: Veal Steak with Salsa Verde 4 tablespoons fresh parsley, rough chopped zest and juice of 1/2 lemon 1 tablespoon fresh basil, rough chopped 1 tablespoon fresh sage, rough chopped 1 tablespoon fresh thyme, rough chopped 1/2 tablespoon whole grain mustard salt and pepper to taste 2 roma tomatoes, diced 2 cloves garlic dash onion powder dash celery salt 100 grams Veal In the blender, combine all ingredients except for the veal, puree, pour into a bowl and set in the refrigerator. Wrap your veal steak up in foil. Make sure your veal is really wet. Bake in the oven until done. You can pan cook it if you prefer. When your veal is done, arrange it on your plate, spread your salsa verde around it, dip your steak in it, eat slowly and enjoy. One orange 1 breadstick or 2 melba toast squares Dinner: Chicken Enchilada Salad 1 teaspoon onion powder 1/3 cup fresh cilantro 2 cloves garlic, minced 1 teaspoon chili powder 1 teaspoon crushed red pepper 1 teaspoon paprika 1 teaspoon celery seeds 1 teaspoon cumin 1/2 cup water 1 small bunch of lettuce 100 grams chicken, cubed

4 Combine all ingredients except your greens, add your cubed chicken, wrap in foil and cook in a 350 degree oven for 30 minutes or until your chicken is fully cooked. Remove from oven, allow to cool slightly. Pour mixture over your greens, eat slowly and enjoy. 1 medium apple, cored 1/4 teaspoon vanilla bean 1/4 teaspoon cloves 1/4 teaspoon nutmeg 1/4 teaspoon cinnamon Place cored apple in a microwavable bowl, fill with 1/2 cup of water. In the center where you removed the core, sprinkle all of your spices. Place in the microwave and cook on high for minutes depending upon your desired softness in the end. Eat slowly and enjoy.

5 MENU 2 Breakfast: Start with your usual coffee or tea Lunch: Veal and Fennel Ragout 100 grams of veal, cooked and diced 1/4 teaspoon fennel seeds salt and pepper to taste zest and juice of 1 lemon 2 tablespoons fresh parsley, chopped 1 small fennel bulb, trimmed and chopped 1 tablespoon paprika dash onion powder dash garlic powder 1/4 teaspoon celery seeds 3 cups water Grind up your fennel seeds with your salt and pepper, place all ingredients in a sauce pan, bring to a rolling boil and reduce heat, simmer for about 20 minutes or until fennel is tender. Eat slowly and enjoy. 1 handful of strawberries, sliced thinly juice of 1/2 lemon few sprigs of mint leaves, minced sweetener if you like it. Mix all ingredients, eat slowly and enjoy all the weight you are losing. Dinner: White Fish and Cucumber Salad 1 tablespoon organic apple cider vinegar 1 1/2 whole grain mustard 3 tablespoons fresh dill, chopped 1 serving cucumber, halved lengthwise and thinly sliced 2 tablespoons whole fresh basil leaves 1 tablespoon fresh cilantro, minced 1 clove garlic, minced or run through press dash celery salt juice of 1/2 lemon with zest salt and pepper to taste 100 grams white fish

6 In a ceramic bowl, combine all ingredients except for the fish, mix well and set aside. Prepare your fish, cooking until it is done. Place your marinade mixture on your plate, put your fish on top of it, eat slowly and enjoy. 1 medium apple 1 breadstick or 2 melba toast squares

7 MENU 3 Breakfast: Start out with your coffee or tea Lunch: Fennel with Apple Salad and Lobster 3 tablespoons organic apple cider vinegar 1/2 teaspoon crushed anise seed salt and pepper to taste 3 saffron pistils 1 serving thinly sliced fennel 1 medium apple thinly sliced 2 tablespoons fresh parsley, rough chopped 100 grams lobster Wisk together all ingredients except the fennel, apple, lobster and parsley. Once mixed, add your fennel and apple slices. Cook your lobster in a heated pan with enough water to reach half way up your lobster. When it is cooked, drain liquid and place on top of your fennel salad. Sprinkle in your parsley. Eat slowly and enjoy. Well, we already ate our apple, and you know that after dinner you will be wanting a snack, so just eat your breadstick or 2 melba toast squares, have an extra glass of iced tea and call it good. Dinner: Glazed Chicken and Roasted Tomatoes 2 Roma tomatoes, sliced in half 100 grams chicken, cubed 2 tablespoons whole-grain mustard 1 teaspoon ground ginger 1/2 teaspoon ground cumin salt and pepper to taste 1 tablespoon apple cider vinegar dash celery salt dash onion powder 1 bay leaf 1 teaspoon fresh sage 1 teaspoon fresh tarragon 1 teaspoon fresh basil 2 cloves garlic, minced 1/4 cup water Turn on your broiler, place your tomatoes, sliced side down and broil until you have char marks. Remove from oven and set aside.

8 In a mixing bowl, combine all your ingredients, except the roasted tomatoes. Place in sauce pan, bring to a rolling boil, reduce heat and simmer until your chicken is cooked. Remove from heat, allow to cool. Place on your dinner plate over your roasted tomatoes. Eat slowly and enjoy. 1 orange 1 breadstick or 2 melba toast squares

9 MENU 4 Breakfast: Start with the usual coffee or tea. Lunch: Celery Shrimp Salad 100 grams shrimp 2 tablespoons organic apple cider vinegar 1 teaspoon caraway seeds (optional) 1 teaspoon grated ginger 1 teaspoon lemon juice 4 stalks of celery, diced one medium apple diced 1 teaspoon paprika 1 teaspoon fresh basil, minced 1 tablespoon cilantro, minced or rough chopped Combine all ingredients in a large bowl except for the shrimp. Mix thoroughly and set aside. Cook your shrimp until pink, toss on top of your salad, eat slowly and enjoy. 1 breadstick or 2 melba toast squares Dinner: Chicken Rolls 100 grams chicken, diced after cooked 1 teaspoon minced ginger 2 teaspoons organic apple cider vinegar 1 teaspoon soy sauce 1 medium egg white (yes, only the egg white, no yolk allowed) 1tablespoon fresh basil, minced 1 teaspoon fresh thyme, minced 1 tablespoon fresh parsley, minced 1 large head cabbage In a large bowl combine all ingredients except the cabbage. Mix thoroughly and set aside. Pull your daily serving off of your cabbage head, leave them whole, rinse them well. In one leaf, place a heaping tablespoon or so of filling mixture in the center of each leaf, roll it up to enclose the filling and place on a plate, seam side down. Preheat oven to 180 degrees Celsius, line a cookie sheet with waxed paper, place each chicken roll, again seam side down on the waxed paper. Cook until the cabbage is showing charred marks. Remove from oven, cool slightly. Place on your dinner plate, eat slowly and enjoy. 1/2 ruby red grapefruit 1 breadstick or 2 melba toast squares

10 MENU 5 Breakfast: Start with the usual coffee or tea. Lunch: Roasted Garlic Chicken 4 cloves garlic, roasted in an upturned ceramic bowl in the oven. 1/2 cup organic apple cider vinegar 2 tablespoons roughly chopped fresh oregano 2 dried red chile peppers, crushed 100 grams chicken. One serving cucumber Add all the ingredients except the chicken in a bowl. Mix thoroughly, add the chicken, cover and refrigerate a minimum of 2 hours, overnight is best. Preheat oven to 180 degrees Celsius, place chicken with marinade in foil, cover and bake until done minutes. Slice your cucumber into cubes, arrange on plate, when chicken is done, pour over your cucumbers. The vinegar in the marinade go beautifully with the cucumbers. One medium sized apple 1 breadstick or 2 melba toast squares Dinner: Roasted Red Pepper with Veal 100 grams Veal 2 bell peppers, halved, stem and seeded. I like one yellow and one red, but can be any color. 2 cloves garlic 1 tablespoon basil 1 teaspoon thyme few anise seeds dash celery salt dash onion powder juice of 1/2 lemon 1 teaspoon chopped cilantro 1/4 teaspoon fresh ginger, minced Broil your bell peppers, cut-side down until blackened, about 5 minutes. Place them in a bowl, cover and allow to cool. Peel and cut your bell peppers into pieces, set aside. In a hot fry pan, prepare you veal, use just enough water in the pan to keep the veal from sticking. While veal is cooking and your bell peppers are cooling, mix all of the remaining ingredients. When veal is cooked, pour mixture over veal, toss in your roasted bell peppers and saute. Place on your plate and enjoy.

11 handful of strawberries (4-6) Dash cinnamon dash clove dash nutmeg Stevia packet Slice your strawberries very small, mix carefully all the other ingredients into a bowl with your strawberries. Eat slowly and enjoy your sweet desert.

12 MENU 6 Breakfast: Start with the usual coffee or tea. Lunch: Endive Orange Shrimp Salad Keep in mind, the draw back to having this orange salad is that you are eating your fruit, so you will be losing one snack today. 1 orange, peeled, divided and each wedge sliced in half Juice of 1/2 lemon 1 tablespoon organic apple cider vinegar 1 clove garlic, pan fry for roasted flavor, mince after roasted 1 serving endive 100 grams shrimp 1 tablespoon cilantro, minced 1 teaspoon fresh thyme, minced In a ramikin (or shot glass), Mix vinegar, garlic and lemon juice, set aside. Cook up your shrimp until pink, cut each one in half. Rinse, and tear endive into bite sized pieces. Toss shrimp, orange and endive together in a bowl. Add all remaining ingredients and toss until evenly coated with the vinegar dressing. Eat slowly and enjoy. Enjoy your one breadstick or 2 melba toast squares because you ate your fruit serving with lunch. Dinner: Spicy Tomato Chicken Soup Dash crushed red pepper Dash celery salt 2 cloves garlic, minced or run through press 2 roma tomatoes, puree 4 tablespoons cilantro dash onion powder dash cayenne powder dash ancho chile powder juice 1/2 lemon 1 cup water 100 grams chicken In a saucepan, mix all ingredients except your chicken, bring to a boil and reduce heat to a simmer. In a hot fry pan, cook your chicken until fully cooked. I prefer mine diced for this dish. Once your chicken is cooked, place it into your tomato mixture and simmer for another 5 minutes. Remove from heat, garnish with a few sprigs of cilantro, eat slowly and enjoy.

13 one medium apple 1 breadstick or 2 melba toast squares

14 MENU 7 Breakfast: Start with the usual coffee or tea. Lunch: Veal Sauerbraten 2 cups water 1/2 cup organic apple cider vinegar 1 large onion, sliced thinly 4 tablespoons fresh thyme, chopped 1 bay leave 1 teaspoon juniper berries (found on the spice isle) 1/4 teaspoon pepper corns 1/4 teaspoon whole cloves 1 teaspoon celery salt 2 cloves garlic, minced 100 grams Veal In a large ceramic bowl, combine all ingredients except the veal. Place in a sauce pan and heat to a rolling boil. Reduce heat and simmer for an additional 5 minutes. Slice your veal and place into your ceramic bowl. Pour the marinade over the veal in your bowl, seal and let sit in your refrigerator for 2-3 days. Yes, that is days, trust me, the wait is worth it. On the day of cooking, preheat oven to 180 degrees Celsius. Cook until tender, about 45 minutes to an hour. Eat with the onions, or remove onions and eat over slaw sliced cabbage. medium sized apple 1 breadstick or melba toast Dinner: White Fish 3-4 sprigs fresh rosemary 2 cloves garlic (broiled for roasted flavor) pinch red pepper flakes 2 tablespoons organic apple cider vinegar 2 roma tomatoes, diced juice 1/2 lemon 100 grams striped bass fillets or other white fish In a ceramic bowl, combine all ingredients except the fish. Mix thoroughly and set aside. Poach or steam your fish until cooked and flaky. Put on your plate and garnish with your tomato mixture.

15 1 medium orange 1 breadstick or 2 melba toast squares

16 MENU 8 Breakfast: Start with the usual coffee or tea. Lunch: Mediterranean Chicken 100 grams Chicken breast 2 tablespoons organic, Apple Cider Vinegar 1/4 teaspoon mustard powder 2 tablespoons fresh basil minced 1 teaspoon onion powder 1 teaspoon fresh oregano, minced 1 clove garlic, minced or run through press 2 roma tomatoes, diced In a ceramic bowl, combine all ingredients except the chicken. Mix well and set aside. In a hot fry pan, cook your chicken breast until fully cooked, using only as much water as needed to keep chicken from sticking to the pan. Once chicken is cooked. Add to your marinade mixture and thoroughly blend. Eat slowly and enjoy. 1 handful of strawberries, sliced thin dash cinnamon dash cloves dash nutmeg Juice of 1/2 lemon Mix well and eat slowly. You may add stevia packet for sweetening. Sometimes I toss this into the blender with a handful of ice to make an iced sweet treat. Garnish with a sprig or two of fresh mint. Dinner: Shrimp Scampi 100 grams shrimp 2 cloves garlic, minced or run through press 1 tablespoon tarragon juice of 1/2 lemon 2 tablespoons fresh basil, rough chopped 1 tablespoon fresh parsley, rough chopped 1 serving fresh greens of your selection In a bowl, combine all ingredients except for your shrimp. Mix well and set aside. Cook up your shrimp until pink. Drain cooking liquid, toss into your marinade and enjoy. 1/2 grapefruit 1 tablespoon fresh mint, chopped

17 MENU 9 Breakfast: Start with the usual coffee or tea. Lunch: Fiesta Chile 2 medium sized tomatoes, chopped 100 grams of chicken, cubed Dash chili powder Dash onion powder 1 clove garlic, minced or run through press Salt and pepper to taste Dash cayenne 1/4 teaspoon chervil 1/4 teaspoon red pepper flakes 1 tablespoon cilantro, minced 1/2 cup water (more or less depending on the texture you like) In a heated fry pan, brown and fully cook your chicken. In a sauce pan, add all ingredients, including your cooked chicken and cook, stirring often until the tomatoes are soft. Normally about another 20 minutes. Remove from heat, serve in a bowl, eat slowly and enjoy. 1/2 ruby red grapefruit, remove from peel and toss into the blender 2 teaspoons fresh mint leaves juice of 1/2 lemon 1/2 cup water 1/4 teaspoon fresh vanilla bean dash cinnamon dash cloves dash nutmeg If you like sweetener, use canderel with this, you will have to calculate your drops. I don t use sweetener. Toss everything into the blender and blend till smooth. Toss in a handful of ice cubes and blend, continue adding ice cubes until the texture is that of a smoothie. Garnish with a sprig of fresh mint and enjoy. Dinner: Blackened Tilapia fish fillet 100 grams tilapia fish fillet juice of 1/2 lemon 1 teaspoon basil 1 teaspoon parsley 1/4 teaspoon crushed red pepper

18 2 tablespoons organic, filtered, Apple Cider Vinegar 2 cups of your favorite greens (I am using napa cabbage) In a ceramic bowl, combine all ingredients except the fish. Mix until all greens are evenly coated. In a heated fry pan, add a thin layer of water on the bottom, watch it so that it doesn t cook out. Place you fish fillet in, sprinkle the blackening seasonings over the top, cover and allow to steam for 3 minutes. (If your pan was preheated that is). Carefully flip your fish filet, season it again with your blackening seasonings, place a lid on your pan and steam until it is fully cooked. Remove from heat and set aside. Line your dinner plate with you greens. Carefully spoon your fish filet on top, eat slowly and enjoy. 1 medium sized apple 1 breadstick or 2 melba toast rounds

19 MENU 9 Breakfast: Start with the usual coffee or tea. Lunch: Roasted Tomatoes with Thyme and delightful Shrimp For the Shrimp: 1 teaspoon lemon zest 100 grams peeled, deveined and tailless Shrimp 1 clove garlic, thinly sliced (we want texture today) 1 tablespoon fresh thyme, chopped 1 tablespoon fresh parsley, rough chopped juice of 1/2 lemon 1 teaspoon organic, filtered, apple cider vinegar In a heated fry pan, put your garlic slices and toss them around until they start to smell nice and roasted. Stir in lemon zest. Add 1/4 cup of water; toss your shrimp into the pan, then all remaining ingredients except for the lemon juice and apple cider vinegar. Cook until the shrimp is pink. Pour contents of your fry pan onto your meal plate, set aside. For tomatoes: 2 Roma tomatoes, halved 1 teaspoon dried thyme 1 clove of garlic, minced or run through press Preheat your oven to 135 degrees Celsius. Place tomatoes cut-side up in a shallow baking dish. Sprinkle with water, salt and pepper and thyme. Roast for 1 hour and 30 minutes. If your tomatoes are really juicy (which Roma should not be) you might have to roast for 2 hours. To assemble, place your shrimp mixture in the center of your plate, arrange your tomato slices around it sprinkle lemon juice and apple cider vinegar and sit down for a nice earthy scented and flavored. Eat it slowly, enjoy each morsel. One medium sized apple 1 bread stick or 2 melba toast squares Dinner: Crusted Turkey with Pickled Onions This crusting also works for veal and chicken as well For the Turkey: 100 grams Turkey breast, remove all visible fat 2 cloves garlic, rough chopped zest from 1/2 lemon 1 teaspoon fennel seeds 1 teaspoon fresh rosemary, chopped 4 fresh sage leaves, chopped sea salt and pepper to taste

20 Combine all ingredients in a shallow bowl except the Turkey breast. Mix well and set aside. Prepare your turkey breast. I normally cube my turkey as 100 grams just doesn t tell my brain it is much food if I leave it whole. Dunk turkey in water, and then roll in your mixture. Line up on a shallow baking dish covered in foil wrap. You will be making an envelope for the turkey and spices, otherwise it will stick. Cook in a preheated oven of 180 degrees Celsius. Cook until your turkey breasts are done. For the Onions: Works for other vegetables if you are not fond of onion, but the onion flavor lends well to round out our day. 1/4 cup organic, filtered Apple Cider Vinegar 1 bay leaf 1/4 teaspoon fennel seeds 1/4 teaspoon red pepper flakes 1 medium sized red onion thinly sliced into rings. In a saucepan, bring to a boil your apple cider vinegar, bay leaf, fennel seeds and red pepper flakes. Over a medium high heat, add your onions and simmer for about 1-2 minutes. Remove from heat and let the onion mixture cool. When your turkey is done, place it on your plate, spoon out the onion from the sauce and place around your turkey. Eat slowly and enjoy. The juice from the pickled onion will keep for a few weeks. Use it over your greens as a dressing through the week. 1/2 ruby red grapefruit Skip the breadstick or melba toast, we splurged on the two meals today.

21 MENU 10 Breakfast: Start with the usual coffee or tea. Lunch: Citrus tilapia 100 grams tilapia fillet 1 teaspoon lemon zest juice from 1/2 lemon 1 teaspoon fresh tarragon 1 tablespoon fresh cilantro, minced (may use parsley) small head of romaine lettuce dash fresh pepper dash sea salt 2 cloves garlic, minced or run through press 1 tablespoon organic, filtered, apple cider vinegar In a large bowl combine all but the tilapia fillet, romaine lettuce and juice from 1/2 lemon. Combine and mix well. Cover and set aside. Take your 100 grams tilapia fish fillet, place into the marinade for a minimum of 15 minutes. A nice trick when things call to be marinated for a bit. When you take your hcg drops, you can t eat for 30 minutes. Why not make your marinade, take your drops and go relax for 30 minutes! You deserve it, you are sticking to your diet and looking so beautiful. Rinse your small head of romaine lettuce well. Leave it intact, don t break the leaves from the head. Turn your broiler on and broil each side of your head of lettuce until it gets char marks on all sides. Remove from broiler and place on your meal plate, set aside. In a hot fry pan, pour your marinade and fish fillet into fry pan. Add an additional 1/4 cup of water at this point to help give you some extra sauce and to keep things from sticking to the pan. While fish is cooking, combine the apple cider vinegar with the lemon juice. Remove fish and marinade from heat, carefully place the fish fillet to the side of your lettuce head, pour marinade onto your plate on top of your head of charred lettuce and fish. Sprinkle the vinegar and lemon over your head of charred lettuce. Eat slowly and enjoy. 1/2 sliced ruby red grapefruit 1 breadstick or 1 Melba toast square Dinner: Chicken Pow 100 grams chicken breast, remove all visible fat and cube 4-6 red radishes, sliced thin 1/4 teaspoon cayenne pepper 1/4 teaspoon chile powder 1/4 teaspoon onion powder 1/4 teaspoon celery salt

22 1/2 teaspoon curry powder 2 tablespoons fresh basil, minced 2 sprigs fresh Thyme 1 sprig of fresh mint 1/2 cup water 4 cloves garlic, minced or run through press 1 sniff of the maple syrup, put top back on, will use that when off diet, it was just to smell. (maple is great in curry dishes) Combine all ingredients except the radish in a hot fry pan. Cook till chicken is fully cooked and tender. You may add additional water if you would like more broth. While chicken mixture is cooking, slice your radishes. Serve it up by garnishing with parsley, eat it very slowly and enjoy. Handful of fresh strawberries, sprinkled with cinnamon, fresh cloves, fresh nutmeg and stevia if you like it sweeter. 1 bread stick or 1 Melba toast square.

23 MENU 11 Breakfast: Start with the usual coffee or tea. Lunch: Ginger Shrimp 1/4 teaspoon minced fresh ginger root 1 tablespoon cilantro, minced 1 tablespoon sweet basil, minced 2 cloves garlic, minced or run through press 1 teaspoon fresh rosemary, minced 100 grams of shrimp Juice of 1/2 lemon 1 Roma tomato, diced 1/4 cup water 1 tablespoon soy sauce In a large ceramic bowl, combine all ingredients except the shrimp and garlic, mix well. In a fry pan, toast the garlic with 2 tablespoons of water. Add your shrimp and the remaining water and cook until the shrimp is pink. Toss in your marinade mixture and cook until the diced tomatoes are slightly warm. Garnish with a sprig of parsley, eat slowly and enjoy. As we are having orange chicken tonight and you will want some orange zest (the orange peel) have an orange with one breadstick and or 2 Melba toast rounds. Dinner: Orange Chicken 2 tablespoons orange zest 2 cloves garlic, minced or run through press dash chinese five spice dash onion powder dash anise (optional) two saffron (optional) I purchase whole saffron, so when I say two, I mean two pistils. 1 tablespoon fresh basil, whole leaf or light chop 1 teaspoon fresh oregano 1/4 cup water 2 cups shredded cabbage In a hot fry pan, add the chicken and garlic, saute till almost done. Use just enough water to keep it from sticking to the pan. When almost done, add all remaining ingredients cover pan, turn down to low and let it sit on the heat for 5 minutes. This will infuse the flavors together. Garnish with a sprig of parsley, eat slowly and enjoy each bite. I love the orange and saffron notes of this dish.

24 1 medium sized apple 1 breadstick or two Melba toast squares

25 MENU 12 Breakfast Breakfast will consist of the usual coffee, tea and water. Lunch: Turkey Salad 2 cloves garlic, minced or run through a press a few sprigs of fresh thyme, minced dash of celery salt dash of onion powder dash of cumin dash of chile powder 1 tablespoon organic, unfiltered apple cider vinegar 100 grams turkey breast, remove all visible fat 2 cups of salad greens In a ceramic bowl combine all ingredients except turkey breast and garlic. Toss together until the greens are evenly coated. Cover and chill until your turkey breast is cooked. In a fry pan, toss in your turkey and garlic with enough water to keep it from sticking to the pan. Brown and fully cook your turkey, remove from heat, cube the turkey and toss it onto your salad green mixture. Garnish with a fresh sprig of parsley, eat slowly and enjoy. Bread stick or two Melba toast squares 1 orange Dinner: Marinated Veal It is important to understand why steak does not work on the hcg diet. American beef is fat! We are an overweight society and yes, we like our cattle nice and fat for our table. Well, that doesn t work for the hcg diet. If you have to have beef, treat yourself to Veal, not steak, not hamburger (not even 90-10). 2 tablespoons organic, unfiltered, Apple cider vinegar 1 tablespoon fresh basil 1 tablespoon fresh cilantro 4 cloves garlic, minced or run through press dash of onion powder dash of celery salt 1/4 cup water 1 cucumber sliced how ever you like it (hint, small pieces) 100 grams Veal In a ceramic bowl, combine all ingredients except the cucumber and Veal. Mix well and set aside. Cube your veal into small pieces, place in the marinade. Cover and let set for at least an hour.

26 Spoon Veal into a hot fry pan with enough water to brown and cook it without it sticking to the pan. Once it is cooked, pour the marinade over it and cook on low while you slice your cucumber. Arrange cucumber slices on a plate, pour your Veal and marinade mixture onto your plate. Garnish with a sprig of parsley, eat slowly and enjoy. Snack Core but do not peel one medium apple Place into the microwave in a bowl with 1/2 cup of water. Cook on high for 3 minutes Remove apple from microwave and sprinkle with pumpkin pie seasoning or some cinnamon and cloves Two Melba toast squares or one bread stick

27 MENU 13 Breakfast: The usual coffee, tea and water. Lunch: Chicken with Asparagus 100 grams of chicken, remove all visible fat, slice into long fingers 4 cloves garlic, minced or run through garlic press 1/4 teaspoon Chinese Five Spice 1 teaspoon Basil, minced 1 teaspoon Oregano, minced 10 drops stevia 4-6 spears Asparagus Juice of 1/2 lemon Brown your chicken with some water, and garlic. After it has browned add the five spice, basil, oregano and stevia. Remove from heat and place into a plastic container. Shake till everything is mixed evenly, put top on container and set aside to allow the flavor to marinade. In a vegetable steamer, steam the Asparagus till crisp steamed. Place Asparagus lined up on a dinner plate, sprinkle your chicken mixture across it, garnish with a sprig of parsley (eat when you are done to freshen your breath). Eat slowly and enjoy. 6-9 small strawberries Bread stick or Melba toast square Dinner: Lemon Cabbage & Crab juice of 1/2 lemon 1/8 teaspoon celery salt 1/8 teaspoon chile powder 1 tablespoon cilantro 1/8 cup organic, unfiltered, apple cider vinegar 1 teaspoon basil minced 2 cups shredded cabbage 100 grams crab meat (not imitation, you need real crab) Combine all ingredients except the Crab in a large ceramic bowl, mix well, cover and let chill in the refrigerator for a few hours. To cook crab, bring water to a rolling boil, reduce heat to medium, toss in your crab meat, cook for a few minutes, remove from heat and drain. Remove the slaw mix from the refrigerator, toss the cooked crab meat into the mixture and garnish with a sprig of parsley. Cheers and enjoy.

28 1 medium apple 1 breadstick or two melba toast squares

29 MENU 14 Breakfast: Start with the usual coffee or tea. Lunch: Chicken Zest 100 grams of chicken breast (trim all visible fat off of it) 1 tablespoon chopped sweet basil 2 cloves garlic, minced (run through a garlic press if you have it) Salt and pepper to taste juice of 1/2 lemon 3-5 ounces fresh chopped fennel In a small plastic container with lid combine basil, garlic and lemon juice. Mix well. Grill on your grill or pan fry with water only until your chicken is fully cooked. Salt and pepper to taste. Place cooked chicken into the marinade mixture, shake container well to coat chicken evenly. Toss onto a plate if you are ready to eat, put in the refrigerator if you are making it ahead. Chop up your fennel into small pieces. Just large enough that you will have something to crunch on and chew, but not too big that you only have a few pieces. Lightly line a dinner plate with the fennel sprinkled all around it, then toss the marinated chicken mixture over this as well. Garnish with a sprig of parsley (eat it when you are done to freshen your breath). Snack (snack time is really made of items you are allowed at meal time, I prefer to save for a snack a few hours later) One medium sized orange. 1 breadstick Dinner: Shrimp BBQ Turn on the BBQ grill to heat up. 100 grams, peeled and veined shrimp (get the small ones, will look like more than the large ones) 1 tablespoon thyme 1 tablespoon organic, unfiltered, apple cider vinegar 2 tablespoons water two cloves minced garlic (run through press if you have one) 1 teaspoon fresh rosemary (minced) salt and pepper to taste juice of 1/2 lemon 3-5 ounces of chard or spinach. Personally, if you can find bright lights chard, the color is delightful with this dish. In a large ceramic bowl, mix the thyme, vinegar, garlic, water, rosemary and lemon juice. Wash and tear (not cut) your chard or spinach. Add it to the mixture and toss until all of your greens are fully coated. Place back into the refrigerator.

30 By now your BBQ grill should be heated up. Dunk shrimp into cold water and place on the BBQ grill. Cook until char marks on both sides of the shrimp. Remove from the grill, cut each shrimp into at least two pieces. Turn your marinated greens onto a plate, sprinkle with your grilled shrimp. Garnish with a sprig of parsley (eat it at the end of our meal) Snack One medium sized apple One Grissino bread stick