I have received a bunch of emails from people with questions about how to increase their weight loss on the HCg Diet. They appear to be following the diet perfectly, and yet their weight is stalling or in a plateau stage. If you fall within this group of people, I have a few things for you to try. Some of you might have heard these suggestions before and for some these might be new to you.
1) Are you getting enough fiber?
These are some of the things I did when I completed the protocol the first time and lost 42 pounds in 43 days. I ate a huge salad, of all kinds of lettuce on a plate. I covered it with spinach leaves, sliced radishes, chopped onions, cucumbers, and diced tomato. You can use celery, cabbage, or asparagus, too. If you go to www.fitday.com you can see that salads are extremely low in calories and have virtually no fat. They are ALMOST FREE FOOD. You can top this with grilled or broiled chicken. I season chicken with blackened chicken seasoning or Cajun seasoning. You can substitute chicken, beef, or fish, with grilled or broiled shrimp or a sliced hard boiled egg.
Top all this with apple cider vinegar, and cayenne pepper which kick start you metabolism. Some HCg dieters have used fat free balsamic vinaigrette, Maple Farms brand, which you can get from (Wal-Mart) and it has only 1 carb. This all makes quite a meal and helps you feel more satisfied and it really helps you lose.
If you really want to lose fat as fast as possible, then I suggest you eat a big salad every single day. Have it at lunch time, if you can, salads help to flush out fat. If you top it with a fat burner like apple cider vinegar, it works even better. Or eat the salad with lemon juice and spices. Spices also help with hunger, even if it is just salt and pepper.
2) I've mentioned it before and I'll suggest it again. If you are having trouble losing, try cutting out all sweeteners for a few days and see if you drop the weight. Stevia seems to be fine for some, but not others.
If you really want to meet your goal at the end of the month, just try giving up bread sticks or Melba crackers for a few days, you should experience some real improvement. By giving up artificial sweeteners and bread sticks, this alone can only help to increase you weight loss. Sweeteners and bread stimulate an insulin response which tells the body to hold onto fat and when you stimulate extra insulin in the body, it also increases appetite.
3) Green tea is awesome on this diet; it has caffeine to give you energy and if you drink a lot, it also acts as a diuretic which helps release fat from the body. The only way to get fat out of the body is to flush it out with water or green tea. If you are one who thinks you can't stomach green tea, try orange flavor, it is really surprisingly good hot.
4) Consider having one meal a day as fat free as possible. This means fish or shrimp or lobster. If you aren't a fish lover, see if you like it broiled with a fat free barbecue sauce. You can find it at health food stores or online. Or make your own. Or you might like a blackened chicken seasoning or Cajun seasoning. If you still think you can't eat it, I found that shrimp on a salad tastes quite a lot like chicken, especially after you put on dressing. And the fat grams are 1-2 in a serving versus 4-5 fat grams in chicken.
5) Broil or grill your chicken in such a way that the fat can drip out. Use a drip pan in the oven. The less fat in, the more fat out, meaning the more you lose weight.
6) Try not to eat any larger portions than Dr. Simeons allowed in Pounds and Inches. Be sure to eat only 3.5 ounces of chicken, which is actually about 2/3 less after cooking. And if you are eating beef, which is really difficult for losing in the US, then try giving it up for 3 days and see if it helps. Most women do not lose weight well eating beef. It is very hard to eat any beef and have 5 grams or less fat in a serving. Most beef starts at 9 grams and goes up easily to 18 grams in one 3.5 ounce serving.
7) If you are tempted to not eat both fruits, please keep in mind, that the ones on Dr. Simeons' food list are high in potassium and it helps you flush out fat and fluids. Potassium also helps you avoid headaches and leg cramps. You can also take one potassium pill morning and evening for leg cramps. Someone suggested she loves putting cinnamon on grapefruit and broiling it. I had only put it on apples before, so I'll pass that on to anyone who wants to try it. So eat fruit. Fruit also is high in vitamin C which I'll remind you is excellent for the skin.
Anyway, I hope you implement these tips, and start dropping pounds and inches.
Love and light
Janet Sweeney
www.hcgdietnews.com.
P.S. Ready to get started?
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Showing posts with label hcg foods. Show all posts
Showing posts with label hcg foods. Show all posts
Sunday, April 11, 2010
Friday, February 19, 2010
Your HCg Diet Menu Doesn't Have to Be Boring!
Your HCg Diet Menu Doesn't Have to Be Boring! I borrowed these from other sites, hope they are helpful.
Oriental Ginger Chicken
Ingredients
100 grams chicken
¼ cup chicken broth or water
4 tablespoons lemon juice
¼ teaspoon lemon or orange zest
½ teaspoon fresh ginger
4 tablespoons Bragg’s liquid aminos
1 tablespoon chopped onion
Stevia to taste
Salt and pepper to taste
Cayenne pepper to taste
Directions
In a small sauce pan, sauté chicken in a little lemon juice and water until slightly browned. Add spices, ginger, salt, lemon and stevia. Add Bragg's liquid aminos and cook thoroughly. Deglaze the pan periodically by adding a little water. Serve hot and garnish with lemon or orange slices.
Makes 1 serving (1 protein)
Chicken Tarragon
Ingredients
100 grams chicken breast
¼ cup tarragon and garlic infusion
¼ cup chicken broth or water
2 tablespoons lemon juice
½ teaspoon fresh chopped tarragon
1 tablespoon chopped onion
1 clove garlic minced
Dash of mustard powder
Salt and pepper to taste
Directions
Heat the chicken broth, vinegar, garlic, and onion in a small saucepan or frying pan. Add chicken and sauté for about 10 minutes or until chicken is completely cooked and liquid is reduced. Deglaze the pan periodically with a little water to create a sauce. Serve hot.
Chicken Cacciatore
Ingredients
100 grams diced chicken breast
1-2 cups chopped tomatoes
¼ cup chicken broth or water
2 tablespoons tomato paste
1 tablespoon apple cider vinegar
2 tablespoons lemon juice
1 tablespoon Bragg’s liquid aminos
2 tablespoons chopped onion
2 cloves crushed and minced garlic
¼ teaspoon onion powder
¼ teaspoon garlic powder
1 bay leaf
Pinch of cayenne to taste
Stevia to taste
Directions
Brown the chicken with garlic, onion, and lemon juice in a small saucepan. Deglaze the pan with the chicken broth. Add tomatoes, tomato paste, vinegar and spices. Simmer on low heat for 20 minutes stirring occasionally. Remove the bay leaf and serve hot.
Makes 1 serving (1 protein, 1 vegetable
Meatloaf
Ingredients
100 grams Ground beef (lean) for each serving
1 serving Melba toast crumbs
1 ketchup recipe
1 tablespoon chopped onion
1 clove minced garlic
Cayenne to taste
¼ teaspoon paprika
Directions
Crush Melba toast into fine powder. Mix with the ground beef, chopped onion and spices. Place in a baking dish, loaf pan or muffin tin for single servings. Baste with ketchup recipe mixture and bake at 350 for 15-20 minutes. Cook longer for multiple servings using a loaf pan. Phase 2 variations: Use
apple pulp after juicing to make meatloaf sweet and moist.
Makes 1 or more servings (1 protein, 1 vegetable, 1 Melba toast)
Ground Beef Tacos
Ingredients
100 grams lean ground beef
Lettuce leaves
1 tablespoon finely minced onion
1 clove crushed and minced garlic
Dash of garlic powder
Dash of onion powder
of dried oregano
Fresh chopped cilantro to taste
Cayenne pepper to taste
Salt and black pepper to taste
Directions
Brown ground beef. Add onion, garlic, and spices and a little water and simmer gently for 5-10 minutes. Add salt to taste. Serve taco style in butter lettuce or romaine leaf mock tortillas or with a side of tomatoes or salsa.
Makes 1 serving (1 protein, 1 vegetable)
Phase 3 modifications: Serve with cheddar cheese, sour cream and guacamole.
Veal Italian Style (Try with chicken)
Ingredients
100 grams veal cutlet
1 serving Melba toast crumbs
1 recipe marinara sauce
1 tablespoon finely minced onion
1 clove of garlic crushed and minced
¼ teaspoon dried basil
1/8 teaspoon dried oregano
Pinch of marjoram
Salt and pepper to taste
Directions
Mix Melba toast crumbs with dry spices. Dip cutlet in water or lemon juice and coat with crushed Melba spice mixture. Fry on high heat without oil. Top with marinara sauce and bake in 350 degree oven for 20 minutes. Add a little water to the bottom of the pan if necessary. Garnish with fresh basil,
parsley, leftover Melba spice mixture and salt and pepper to taste.
Makes 1 serving (1 protein, 1 fruit or vegetable, 1 Melba toast)
Phase 3 modifications: Top with provolone or mozzarella cheese and baste with olive oil. Enjoy with freshly grated parmesan or sautéed mushrooms
Veal Picatta
Ingredients
100 grams veal cutlet
1 serving Melba toast crumbs
¼ cup vegetable broth or water
2 tablespoons caper juice
2 tablespoons lemon juice
1 clove of garlic crushed and minced
Pinch of paprika
1 bay leaf
Salt and black pepper to taste
Directions
Mix Melba toast crumbs with paprika, salt and pepper. Dip veal cutlet in lemon juice and coat with herbed Melba toast crumbs. Fry veal cutlet in a little lemon juice on high heat until cooked thoroughly.
Set aside cooked veal cutlet. Deglaze the pan with vegetable broth, lemon and caper juice and add chopped garlic and bay leaf. Cook for 1-2 minutes. Remove bay leaf. Top the veal cutlet with remaining lemon sauce and garnish with lemon slices.
Oriental Ginger Chicken
Ingredients
100 grams chicken
¼ cup chicken broth or water
4 tablespoons lemon juice
¼ teaspoon lemon or orange zest
½ teaspoon fresh ginger
4 tablespoons Bragg’s liquid aminos
1 tablespoon chopped onion
Stevia to taste
Salt and pepper to taste
Cayenne pepper to taste
Directions
In a small sauce pan, sauté chicken in a little lemon juice and water until slightly browned. Add spices, ginger, salt, lemon and stevia. Add Bragg's liquid aminos and cook thoroughly. Deglaze the pan periodically by adding a little water. Serve hot and garnish with lemon or orange slices.
Makes 1 serving (1 protein)
Chicken Tarragon
Ingredients
100 grams chicken breast
¼ cup tarragon and garlic infusion
¼ cup chicken broth or water
2 tablespoons lemon juice
½ teaspoon fresh chopped tarragon
1 tablespoon chopped onion
1 clove garlic minced
Dash of mustard powder
Salt and pepper to taste
Directions
Heat the chicken broth, vinegar, garlic, and onion in a small saucepan or frying pan. Add chicken and sauté for about 10 minutes or until chicken is completely cooked and liquid is reduced. Deglaze the pan periodically with a little water to create a sauce. Serve hot.
Chicken Cacciatore
Ingredients
100 grams diced chicken breast
1-2 cups chopped tomatoes
¼ cup chicken broth or water
2 tablespoons tomato paste
1 tablespoon apple cider vinegar
2 tablespoons lemon juice
1 tablespoon Bragg’s liquid aminos
2 tablespoons chopped onion
2 cloves crushed and minced garlic
¼ teaspoon onion powder
¼ teaspoon garlic powder
1 bay leaf
Pinch of cayenne to taste
Stevia to taste
Directions
Brown the chicken with garlic, onion, and lemon juice in a small saucepan. Deglaze the pan with the chicken broth. Add tomatoes, tomato paste, vinegar and spices. Simmer on low heat for 20 minutes stirring occasionally. Remove the bay leaf and serve hot.
Makes 1 serving (1 protein, 1 vegetable
Meatloaf
Ingredients
100 grams Ground beef (lean) for each serving
1 serving Melba toast crumbs
1 ketchup recipe
1 tablespoon chopped onion
1 clove minced garlic
Cayenne to taste
¼ teaspoon paprika
Directions
Crush Melba toast into fine powder. Mix with the ground beef, chopped onion and spices. Place in a baking dish, loaf pan or muffin tin for single servings. Baste with ketchup recipe mixture and bake at 350 for 15-20 minutes. Cook longer for multiple servings using a loaf pan. Phase 2 variations: Use
apple pulp after juicing to make meatloaf sweet and moist.
Makes 1 or more servings (1 protein, 1 vegetable, 1 Melba toast)
Ground Beef Tacos
Ingredients
100 grams lean ground beef
Lettuce leaves
1 tablespoon finely minced onion
1 clove crushed and minced garlic
Dash of garlic powder
Dash of onion powder
of dried oregano
Fresh chopped cilantro to taste
Cayenne pepper to taste
Salt and black pepper to taste
Directions
Brown ground beef. Add onion, garlic, and spices and a little water and simmer gently for 5-10 minutes. Add salt to taste. Serve taco style in butter lettuce or romaine leaf mock tortillas or with a side of tomatoes or salsa.
Makes 1 serving (1 protein, 1 vegetable)
Phase 3 modifications: Serve with cheddar cheese, sour cream and guacamole.
Veal Italian Style (Try with chicken)
Ingredients
100 grams veal cutlet
1 serving Melba toast crumbs
1 recipe marinara sauce
1 tablespoon finely minced onion
1 clove of garlic crushed and minced
¼ teaspoon dried basil
1/8 teaspoon dried oregano
Pinch of marjoram
Salt and pepper to taste
Directions
Mix Melba toast crumbs with dry spices. Dip cutlet in water or lemon juice and coat with crushed Melba spice mixture. Fry on high heat without oil. Top with marinara sauce and bake in 350 degree oven for 20 minutes. Add a little water to the bottom of the pan if necessary. Garnish with fresh basil,
parsley, leftover Melba spice mixture and salt and pepper to taste.
Makes 1 serving (1 protein, 1 fruit or vegetable, 1 Melba toast)
Phase 3 modifications: Top with provolone or mozzarella cheese and baste with olive oil. Enjoy with freshly grated parmesan or sautéed mushrooms
Veal Picatta
Ingredients
100 grams veal cutlet
1 serving Melba toast crumbs
¼ cup vegetable broth or water
2 tablespoons caper juice
2 tablespoons lemon juice
1 clove of garlic crushed and minced
Pinch of paprika
1 bay leaf
Salt and black pepper to taste
Directions
Mix Melba toast crumbs with paprika, salt and pepper. Dip veal cutlet in lemon juice and coat with herbed Melba toast crumbs. Fry veal cutlet in a little lemon juice on high heat until cooked thoroughly.
Set aside cooked veal cutlet. Deglaze the pan with vegetable broth, lemon and caper juice and add chopped garlic and bay leaf. Cook for 1-2 minutes. Remove bay leaf. Top the veal cutlet with remaining lemon sauce and garnish with lemon slices.
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