Recipes

Here are a few simple recipes to make your food choices more interesting. Grilled chicken breast, steamed veggies and a piece of fruit is always a good lunch, however having some additional choices can add more spice to your palate. 

My favorite recipe is the Strawberry Lemonade Smoothie. Make your own lemonade using stevia if you are sensitive to Splenda(Chick'Fil-A) uses this sweetener in their diet drink.

Chicken Soup with cabbage

 

Ingredients:

1 box organic vegetable broth
1 box organic chicken broth
3-4 chicken breasts
1/2 head chopped cabbage
1 chopped onion
1 cup chopped celery
Salt and pepper to taste
Garlic powder to taste
1 ts old bay seasoning
Extra water if needed
 Instructions:
1. Cook together until veggies and chicken is fully cooked. 
2. Remove chicken and cut into bite size pieces and return to soup. 

3. Serve piping hot.
 

Strawberry Lemonade Smoothie

 

Ingredients:

1 cup of diet lemonade from Chick-Fil-A or make your own lemonade sweetened with stevia
5-6 frozen strawberries



Instructions:

Put all ingredients in a high speed blender and blend until smooth adding additional lemonade to thin to taste.

This counts as one fruit.

hCG Chili

 

Ingredients

1 lb lean ground beef

1 small can Rotel original tomatoes


Instructions:

1. Brown ground beef in medium sauce pan. 

2. Drain beef once browned.

3. Add one can of simmer for 5 minutes.

4. This makes approx. 4 servings.

CocoCrack


Ingredients:

5 Tbs melted coconut oil

1-2 Tsp cocoa

1 to 3 droppers Stevia vanilla creme

Variation:

Add one drop doTerra peppermint oil for chocolate mint cococrack

Directions:

1. Melt oil in small sauce pan.

2. Add cocoa and incorporate fully.

3. Stir in liquid stevia.

4. Pour on to paper plate and place in freezer.

5 Freeze for 15 minutes,

6. Remove and break into pieces and place in ziplock bag to store.

 

This treat can be consumed, assuming it has not caused a stall or weight gain.

 

Apple Cookie (chocolate covered)

(thanks Debbie O'Phelan)

1 apple

Stevia to tase (approx 3 pkts)

cinnamon to taste

1 ts lemon juice

Coconut oil brushed on pan to oil pan.

Instructions:

Core, slice and chop apple.

Lightly grease oven proof baking dish with coconut oil.

Place chopped apple in and sprinkle with cinnamon, stevia and lemon juice. Toss to coat.

Bake covered at 350 degrees for about 30 minutes. Remove foil and bake additional 30 minutes.

Cool and mash.

Line cookie sheet with parchment paper.

Scoop 6 large scoops with a dough scooper onto cookie sheet and flatten.

Bake approx 30 minutes at 350 degrees. Remove from oven and cool.

Dip in cococrack and chill in freezer.

This counts as one fruit.

Baked Apple

 

Ingredients:

1 medium apple

sprinkle of cinnamon

1 to 2 pkts stevia

Directions:

1. Core apple

2. Place in microwave safe bowl.

3. Sprinkle with cinnamon and stevia

4. Place in microwave and cook for 1 minute.

5. Add a minue if not soft.

Asparagus Soup

 

Ingredients

1 bunch of asparagus
1/2 cup coconut milk

Chicken broth, fat free

juice of 1/2 lemon
salt and pepper to taste


Instructions:

1. Cook asparagus in lrg pan of boiling water till fork slides into stalk easily.

2. Use tongs to put cooked asparagus into high powered blender such as a VitaMix.

​3. Add coconut milk, broth and seasonings. 

4. Add more broth for desired thinness of soup.

5. Serving size is 1 to 1 1/2 cups.

 

Sauteed Veggies
 

Ingredients:

1/2 tbsp coconut oil

1/2 cup chopped celery

2 cups broccoli slaw 

Sea salt

Pepper

garlic powder

onlin powder



Instructions:

1. Heat oil in a frying pan.

2. Add celery, turn heat down and cook 5 minutes, stirring occasionally. 3. Add remaining veggies and seasonings.

4.Cover and cook 3 minutes. 

5. Serve while hot!

Chicken Tortilla Soup

Hold the tortillas

Ingredients:

1 box organic vegetable broth
1/2 box organic chicken broth
3-4 chicken breasts
1 cup chopped cerery
1/2 chopped onion
1 small can Rotel tomatoes (original)
Salt and pepper to taste
Garlic powder to taste
1/2 ts old bay seasoning
 Instructions:
1. Cook together until veggies and chicken is fully cooked. 
2. Remove chicken and cut into bite size pieces and return to soup. 

3. Serve piping hot.
 

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