HCG Diet Recipes

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HCG Diet NJ

The HCG Diet, originally developed more than 50 years ago is a safe very low calorie diet that utilizes Human Chorionic Gonadotropin (HCG) to minimize hunger and target removal of abnormal fat deposits to contour the body into looking younger and more vital.

The use of HCG in the treatment of obesity was first discovered by the late British Physician, Dr. A. T. W. Simeons (READ Dr. SIMIENS ORIGINAL PROTOCOL) in 1954, while practicing in Rome, Italy. Simeons noticed several important factors including the lack of symptoms one would expect from a patient on a very low calorie diet, expressly, his patients had no headaches, hunger pains, weakness, or irritability as long as the low calorie diet was combined with HCG.

Our patients report losing 1-3 Pounds of JUST FAT Per Day!

 

HCG DIET Soups

For a free consultation call NOW (908) 598-0509

Chicken Broth

Prep Time:15 Minutes
Cook time: 40 Minutes

Yield
Multiple Servings

Nutrition Facts
Calories: 10
Total Fat: 1g

Ingredients

• 3 large chicken breasts
• 10 or more cups of water
• ½ large onion chopped
• Pinch of sage
• 4 stalks of celery chopped
• 5 cloves of garlic sliced
• 1 bay leaf
• Salt and pepper to taste

Instructions
In a large soup pot or crock pot combine chicken and 10 or more cups of water. Water should slightly cover the chicken. Add celery and spices.
Heat to a boil then reduce heat to simmer. Allow to slow cook for 4 hours. Remove vegetables and chicken from broth.
Refrigerate stock and skim off the chicken fat. Put through a strainer for a clear broth. Save the chicken and make chicken salad or add to soups. Makes multiple servings.

Cream of Chicken Soup

Prep Time: 20 Minutes
Cook time: 45 Minutes

Yield
1 Serving

Nutrition Facts
Calories: 270
Fat: 6g

Ingredients

• 3 1/2 oz. cooked chicken
• Allotted amount of celery
• 1 - 2 cups broth (I prefer the broth from the chicken I just cooked)
• 1 T dried minced onion
• 3 cloves garlic
• 1/2 tsp parsley
• 1/2 tsp basil
• Salt and ground white pepper to taste

Instructions
Place all ingredients in food processor and pulse until it’s the consistency you like.  Start with one cup of broth and keep adding until you reach desired consistency.  Pour into med-high preheated saucepan and bring to a boil.  Reduce heat to simmer, cover and cook 20 - 30 minutes.  Serve

French Onion Soup with Mushroom

Prep Time: 15 Minutes
Cook time: 45 Minutes

Yield
1 Serving

Nutrition Facts
Calories: 200
Total Fat: 5g

Ingredients

• 1 Sweet Onion (Preferably Vidalia or Fresno)
• 2 Cups Beef Broth
• 50 Grams Dried Mushroom (Shitake, Porcini or Oyster)
• 1/2 Tsp Onion Powder
• 1/2 Tsp Garlic Powder
• 1/2 Tsp Herbs de Provence
• Cup Luke Warm Water

Instructions
Pre-heat oven to 350 degrees. In a mixing bowl, place dried mushrooms in luke warm water and allow to soak for 15 – 30 minutes. Utilizing a sharp kitchen knife, peel onion and then slice in 1/4″ hamburger style slices. Season onion slices with seasonings and set aside temporarily while mushrooms finish soaking. At this point, you will need a couple pieces of aluminum foil to place the sliced onion and mushrooms.
Arrange the sliced onion, mushroom and 1/2 cup beef broth on aluminum foil and fold tightly to cover. Using 2-3 pieces of aluminum foil will work best to keep in the moisture. Place the wrapped onion / mushroom mixture in a small baking dish. Bake in oven for 45 minutes.
Towards the last 10 minutes of baking, place reserved 1.5 cups of beef broth on stove to warm. Pull out onion and mushrooms from oven, remove from aluminum foil and place in soup bowl. Pour remaining hot beef broth from stove over mixture. Place Melba Toast directly in middle of soup.

Hot and Sour Chicken Soup

Prep Time: 10 Minutes
Cook Time: 25 Minutes

Yield
1 Serving

Nutrition Facts
Calories: 185
Total Fat: 3g

Ingredients

• 3.5 oz. chicken breast diced
• 1 cup chicken broth
• 1 cup water
• 4 tablespoons apple cider vinegar
• 4 tablespoons Bragg’s liquid amino
• ½ lemon in quarters with rind
• 1 clove garlic crushed and minced
• 2 tablespoons minced onion
• Cayenne pepper to taste
• Pinch of chili powder or red chili flakes
• Salt and pepper to taste
• Stevia to taste (optional)

Instructions
Boil lemon wedges with rind in 1 cup of water until pulp comes out of the rind. Scrape out additional pulp and juice. Add the diced chicken, spices and chicken broth. Simmer until cooked.

 

Green Onion Soup (Vegetarian)

Prep Time: 10 Minutes
Cook time: 45 Minutes

Yield
1 Serving

Nutrition Facts
Calories: 75
Fat: 0g

Ingredients

• Green onions (allowed amount)
• 2 c vegetable broth
• 1-2 t liquid aminos
• 1 t parsley
• 1 t sweet
• 1/2 t paprika
• 1/2 t salt
• 1/2 t dill
• 1/2 t thyme
• 1/8 t cayenne or red pepper flakes
• 1/8 t celery seed

Instructions
Briefly steam the green onions until tender. Preheat saucepan over medium heat. Chop steamed green onions. In a saucepan, sauté the green onions in a bit of vegetable broth for a couple of minutes, then add the parsley, sweet, paprika, salt, dill, thyme, celery seed, and cayenne. Sauté 1-2 minutes more. Add remaining vegetable broth, reduce heat, cover and simmer 20-30 minutes.

Cabbage Soup (Vegetarian)

Prep Time: 10 Minutes
Cook time: 120 Minutes

Yield
20 1 Cup Servings

Nutrition Facts
Calories: 35 per 8 oz.
Fat: .5g

Ingredients

• 2 32 oz. cartons of Swanson Organic Chicken Broth
• 2 14.5 oz. cans of low sodium diced/stewed tomatoes
• 6 mediums stalks of celery
• 1 medium onion, chopped
• 1/2 head cabbage, chopped red or green
• 1 teaspoon garlic powder
• black pepper to taste

Instructions
Put everything in a stock pot and add water if necessary to bring the liquids to twice the depth of the veggies in the pot. Bring to boil, stir as needed. Cook on low heat for about 2 hours or until all the veggies are cooked. Other seasonings such as curry, parsley, or any other herbs may be added to suite your taste.

Creamy Asparagus Soup (Vegetarian)

Prep Time: 5 Minutes
Cook time: 30 Minutes

Yield
1 Serving

Nutrition Facts
Calories: 74
Fat: 5g

Ingredients

• 4 spears of canned cooked asparagus
• 1/4 cup low fat cottage cheese
• 1/4 cup liquid from canned asparagus
• 1/4 cup water
• salt and pepper, to taste
• garlic, to taste optional

Instructions
Mix all together and puree in a blender. Heat on medium for 30 minutes and serve.

Creamy Zucchini Soup (Vegetarian)

Prep Time: 10 Minutes
Cook time: 15 Minutes

Yield
1 Serving

Nutrition Facts
Calories: 153
Fat: 6g

Ingredients

• 1/4 cup vidalia onion, chopped
• 1 1/2 cups zucchini, sliced
• 1 cup chicken broth
• 1/4 cup low-fat cottage cheese
• 2 tablespoons minced garlic
• dash salt and pepper

Instructions
Saute onion and garlic in a nonstick skillet with a little bit of chicken broth (1/4 cup). Cook until almost caramelized. Blend sliced zucchini in blender with just enough chicken broth (1/4 cup) to make blender work. Pour into skillet with cooked garlic and onion and set aside. In empty blender, add 1/4 cup low-fat cottage cheese with about 1/2 cup chicken broth and blend until liquid. Pour this also into the skillet and cook on med-high until a lot of broth is evaporated. Put back in the blender and blend until thick and 'creamy'. Salt and pepper to taste.

Curried Vegetable Soup (Vegetarian)
Prep Time: 20 Minutes
Cook time: 20 Minutes

Yield
17 1 Cup Servings

Nutrition Facts
Calories: 25 calories per cup
Fat: 2g

Ingredients

• 6 cups water
• 2 veggie bouillon cubes (Optional)
• 3 cups coarsely chopped onion
• 2 cups thick sliced celery
• 3 cups asparagus cut into 1 inch pieces
• 3 cups cauliflower very coarsely chopped
• 1 tablespoon chopped garlic

Tablespoons mild or hot curry powder

• 1 1/2 teaspoons cumin seed
• 1/4 teaspoon cracked black pepper

Instructions
Place all ingredients in a large stock pot. Keep the vegetable chunks large because you will puree the soup and the larger chunks will give it more body. Bring to a boil, then cover the pot, lower the heat, and simmer for 20 minutes or longer, until the veggies are soft enough to puree. Remove the pot from the heat, let cool slightly, and then use an immersion blender to puree until smooth. This soup freezes very well, so you can freeze half for later.

Egg Drop Soup (Vegetarian)

Prep Time: 5 Minutes
Cook time: 7 Minutes

Yield
1 Serving

Nutrition Facts
Calories: 193
Fat: 6g

 

Ingredients

• 2 cups chicken or vegetable broth
• 3 egg whites
• 1 whole egg
• 2 teaspoons Braggs Liquid Aminos
• 3 drops Tabasco (may omit)
• dash garlic powder
• dash salt and pepper
• green onions, thin slices of green section

Instructions
In a small sauce pan, bring broth, Braggs, spices & Tabasco to a boil. While waiting for boil, whisk eggs together quickly until fluffy. Once broth boils, pour eggs into saucepan and cook for another minute. Pour immediately into a bowl and serve. Garnish with green onions.

Tomato and Cabbage Soup (Vegetarian)

Prep Time: 10 Minutes
Cook time: 15 Minutes

Yield
1 Serving

Nutrition Facts
Calories: 230
Fat: 0g

Ingredients

• 1/2 red onion
• 1 teaspoon coconut oil
• 1 cup chicken broth
• 8 ounces canned diced tomatoes
• 1/2 cabbage head

Instructions
Cut red onion into 1/2" chunks and sauté on med-high heat in 1 tsp of coconut oil. Cook until onion becomes soft. Add chicken broth and diced tomatoes to the pot. Bring to a boil, then add cabbage (cut into wide strips). Stir and bring to a boil again. Turn off heat and let sit for 5 minutes. Serve.

Veggie Soup (Vegetarian)
Prep Time: 15 Minutes
Cook time: 30 Minutes

Yield
15 1 Cup Servings

Nutrition Facts
Calories: 20 Per Cup
Fat: 5g

Ingredients

• 12-14 cups water start with 10 and add as it boils down
• 3 cups chopped cabbage
• 1 tomato
• 1 1/2 cups celery chopped
• 1 can 99 % fat free chicken broth (vegetable broth for vegetarians)
• 5 cloves good sized cloves of garlic chopped
• 2 cups chopped green onion ( green onion is 1/2 the calories)
• 3 mediums zucchini (summer squash green) cut length wise into 4 slices - grilled
• 1 tablespoon basil
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1/2 tablespoon Mrs Dash original
• 1/2 tablespoon poultry seasoning
• 1/2 tablespoon paprika
• 1/2 tablespoon accent (60 % less sodium than salt)

Directions
Put water, broth, all veggies (excluding zucchini) and spices in large pot. Set to boiling.

Boil until consistency and taste desired, 20-30 minutes. While the other veggies are boiling, grill the zucchini or sauté in a pan on medium to high heat till singed and soft. When serving, garnish with zucchini. Serve immediately.

Since 1975, the FDA has required labeling and advertising of HCG to state:

“HCG has not been demonstrated to be effective adjunctive therapy in the treatment of obesity. There is no substantial evidence that it increases weight loss beyond that resulting from caloric restriction, that it causes a more attractive or "normal" distribution of fat, or that it decreases the hunger and discomfort associated with calorie-restricted diets.”

This does not mean its not safe, nor does it mean its not effective. What it means is that there are no double blind clinical studies that have been reported in peer reviewed clinical journals supporting the use of HCG as a dietary aid. You should talk to people who have done the diet and consult your physician.

NOTICE: ALL WOMEN WHO HAVE BEEN PREGNANT & ALL MEN WHO HAVE GONE THROUGH PUBERTY HAVE HAD HCG IN THEIR BODY AT FAR HIGHER LEVELS THAN THOSE TAKING HCG AS PART OF THE HCG DIET.

Past side effects, although minor, were reported by patients taking HCG at 50-70 times the dosage prescribed for the HCG Diet (10,000 I.U.'s prescribed for increased ovulation vs 125-200 I.U.s prescribed for HCG Diet); we are not aware of any side effects reported from taking HCG for the diet. All past side effects from taking high dosage HCG were similar to symptoms that many women typically experience during pregnancy, such as delayed, shortened or prolonged menstual cycles or minor cramping.

These statements have NOT been reviewed by the FDA.

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