Thread: Phase 2 - VLCD Using Homeopathic HCG

Originally Posted by txgirl

Has anyone else been experiencing muscle spasms? They are not painful... more like a twitch. I don't normally get them, and it seems I only notice when I lay down for sleep.

I take magnesium every night to prevent cramps and spasms. I went through all of phase1 without any spasms or cramps.

Vinaigrette Dressing
1/4c apple cider vinegar
1/2c water
2 shakes celery salt
2 shakes onion salt
ground pepper to taste
20 or more drops clear stevia
Combine ingredients, refridgerate


Italian Dressing
1/2c broth
2T apple cider vinegar
2T lemon juice
1t Italian herbs
2T minced onion
1/2t garlic powder
1/2t onion powder
heat in a saucepan 5 minutes.


Lemon Dressing
1/4c apple cider vinegar
1 c water
1T fresh lemon juice
25 drops stevia


Citrus Dressing
1/4c apple cider vinegar
1c water
1T lemon juice
15 drops clear stevia
10 drops Apricot Nector stevia (I used orange flavored)
1/4t Chinese Five Spice (optional)
1/4t garlic salt (optional)


Dill Dressing
1/3c apple cider vinegar
2T water
2T basil
2T dill
1t garlic powder
1t dry mustard
1t onion powder
I used less basil cause I don't like it much.


Savory Dill Dressing/Marinade
Fresh dill minced
2 tablespoons lemon juice
2 tablespoons apple cider vinegar
2 tablespoon chicken or vegetable broth
½ teaspoon Old Bay seasoning mix
Salt and pepper to taste

Tarragon Vinegar Infusion
¼ cup apple cider vinegar
Fresh tarragon
Combine vinegar with fresh tarragon in a lidded jar. Crush or roll the
tarragon slightly to release the flavor. Allow flavors to infuse into the
vinegar overnight or up to a week. Use as a marinade for fish or as the base
for a dressing. Add salt and pepper to taste.

Citrus Ginger Dressing/Marinade
1 tablespoon lemon juice
2 tablespoons orange juice
1 teaspoon apple cider vinegar
1 tablespoon Bragg’s liquid aminos
Ginger fresh or ground to taste
Salt and fresh black pepper to taste
Stevia to taste

Tomato Basil Vinaigrette
3 tablespoons tomato paste
3 tablespoons apple cider vinegar
2 tablespoons lemon juice
¼ cup water, chicken or vegetable broth
1 tablespoon minced onion
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon dried basil or fresh rolled and sliced basil leaves to taste
1/8 teaspoon oregano
Cayenne pepper to taste
Stevia to taste
Bring to a boil slightly.

Another Vinaigrette
½ cup chicken or vegetable broth2 tablespoon apple cider vinegar
2 tablespoons lemon juice
1 teaspoon organic Italian herb spice blend
2 tablespoons finely minced onion
½ teaspoon garlic powder
½ teaspoon onion powder
Heat for 5 minutes

Sweet Wasabi Dipping Sauce/Marinade
¼ teaspoon wasabi powder or to taste (Japanese horseradish)
2 or more tablespoons Bragg’s liquid aminos
1 tablespoon lemon juice
Stevia to taste

French Dressing
¼ cup beef broth
2 tablespoons apple cider vinegar
2 tablespoons lemon juice
1 clove garlic crushed and minced
¼ teaspoon horseradish or to taste
½ teaspoon paprika
1/8 teaspoon mustard powder
Cayenne pepper to taste
Stevia to taste
heat slightly to combine

Sweet and Spicy Mustard Dressing
2 tablespoons homemade mustard recipe (page 50)
2 tablespoons apple cider vinegar
2 tablespoons lemon juice
1 tablespoon Bragg’s liquid aminos
Pinch of turmeric
1 clove garlic finely minced
1 tablespoon minced onion
Stevia to taste
Water to desired consistency
Heat slightly

Lemon Pepper Marinade
4 tablespoons lemon juice
3 tablespoons chicken or vegetable broth
Salt and black pepper to taste
Stevia to taste (optional)

a couple more I've posted on the old board..

One I call sweet mustard dressing. About a 1/4 cup of chicken broth (from the day I poach about 6 servings of chicken), 1/4 cup of water, a teaspoon of ground mustard, a dash or two of onion powder, and drops of liquid stevia to taste. I use it on both lettuce and cabbage.

Another is a lemon dill dressing. The juice of two lemons (it makes more than one serving so I use two), twice the amount of water as lemon juice (more if you want it less lemony), dash of garlic powder, and a tablespoon or more of fresh or dried dill. I also use this as a marinade for fish and shrimp.

OMG! I cannot believe we have a thread for hHCG now!! I didn't get the memo! LOL
Getting geared up for loading and P2 in a couple weeks - can't wait to start losing again!

All you girls are doing AWESOME!!! Congrats!

My roasted radish recipe

I trimmed the ends off of 200 grams of radishes then cut them in bit-sized pieces. Tossed them in a ziplock bag with some dill, vinegar, and a couple of drops of orange flavored stevia. Then roasted them on parchment paper in a 375 degree oven about 45 minutes, tossing them around a couple of times.

I was really surprised. I can normally eat only a couple of raw red radishes because the peppery taste gets to me. The pepper taste was gone from these completely. I'm going to do similar with some daikon radish in a few days.

I ate them with lemon pepper thin sliced veal (something else I'd never eaten before this diet).

beth, thanks so much for the recipes! this is just what i need headed back to P2.

here is a very handy list that beth posted on another thread. i've copied and saved it to my laptop. thought others might like to have it too. thanks beth!

FRUIT: one fruit per meal; do not mix
Apple: medium = 95
Grapefruit: ½ = 44
Orange: large = 86
Strawberries: 10 medium: = 40
STARCH:
Melba Toast: 1 = 20
Melba Snack: 2 = 24
Grissini Breadstick: 1 = 20
MEAT: 100 grams - 3 ½ ounces; all visible fat removed; weighed raw; cook with no oil or fat:
Chicken Breast: = 110
Ground Beef: 95% lean = 137
Steak: (round/sirloin tip) = 142
Crab: = 84
Halibut: 110
Cod = 110
Flounder: 91
Tilapia: 96
Lobster: = 90
Shrimp: = 106
Veal: = 112
VEGETABLES: measured raw; one vegetable per meal; do not mix; ADJUST the serving sizes to fit your 500 calories per day!
Asparagus: 10 medium spears = 30
Beet-Greens: 3 cups = 24
Cabbage: 1 cup = 22
Celery: 2 cups = 32
Chard: 3 cups = 21
Cucumber: 1 medium = 45
Fennel: 1 cup = 27
Lettuce: 3 cups green = 15
Onion: ½ cup = 32
Red Radishes: 1 cup sliced = 19
Spinach: 3 cups = 21
Tomatoes: 1 medium = 22 1 cup = 27
MILK: 1 Tablespoon whole milk = 9 calories

Good morning ladies. I'm happy to report that I got a good night sleep last night. Thank you God. I also ate a little more protein than I was suppose and lost a pound. I wonder if would have lost more had a not ate an extra serving of meat. The problem for me is that I can't make extra food for the next day because I just end up eating it!!

Thanks Beth and JoAnn for the info post. I tried to give you both more reputation points but it said I had to give points to others before I could give you more points. ??????

Hparker glad you found your way over!

I'm loving Tammy Skye's hcg gourmet cookbook. It has been a lifesaver for me.

Originally Posted by gina43

Good morning ladies. I'm happy to report that I got a good night sleep last night. Thank you God. I also ate a little more protein than I was suppose and lost a pound. I wonder if would have lost more had a not ate an extra serving of meat. The problem for me is that I can't make extra food for the next day because I just end up eating it!!

Thanks Beth and JoAnn for the info post. I tried to give you both more reputation points but it said I had to give points to others before I could give you more points. ??????

Hparker glad you found your way over!

I'm loving Tammy Skye's hcg gourmet cookbook. It has been a lifesaver for me.

LOL! I can't make extra food, either. And I just got Tammy Skye's cookbook in the mail yesterday. This morning I made the poached fish with thyme that's on p. 95. It smelled SOOOOOOO GOOD I wanted to eat it right then and there! I didn't. But, I can't wait to try it! After the fish was cooked, I dumped my cup of onions in the broth and let the broth cook down to nothing. Then, I put a little water in there and it created a little "sauce" for the onions. Ahhhhh! Is it lunchtime yet?????

Originally Posted by RacerWife7

LOL! I can't make extra food, either. And I just got Tammy Skye's cookbook in the mail yesterday. This morning I made the poached fish with thyme that's on p. 95. It smelled SOOOOOOO GOOD I wanted to eat it right then and there! I didn't. But, I can't wait to try it! After the fish was cooked, I dumped my cup of onions in the broth and let the broth cook down to nothing. Then, I put a little water in there and it created a little "sauce" for the onions. Ahhhhh! Is it lunchtime yet?????

I know that one looks good. I'll have to try it. I looove thyme. So far I've made tangy vinager chicken, oriental chicken, lemon tilapia and orange roughy with tomatoes which is my favorite! Enjoy the book.

Originally Posted by gina43

I know that one looks good. I'll have to try it. I looove thyme. So far I've made tangy vinager chicken, oriental chicken, lemon tilapia and orange roughy with tomatoes which is my favorite! Enjoy the book.

I'm going to have to check those out, too. Thanks!