VLCD Day 3

Weight - 210.3

Breakfast 
Coffee with Stevia

Lunch
Chicken meatball & spinach soup
100 grams raw ground chicken
2 cups fat free chicken broth
1 cup baby spinach
dash of garlic powder, onion powder & pepper
Melba toast

Dropped chicken meatballs into boiling broth add spinach and seasoning


Afternoon snack
180 grams fresh strawberries


Dinner
100 grams sirloin steak
200 grams baked onion
grissini


Evening Snack
none

VLCD Day 2

Weight - 213.0

Breakfast 
Coffee with Stevia

Lunch
Chicken salad
100 grams raw weight chicken breast (poached)
2 cups mixed lettuce
1 Melba toast

Afternoon snack
150 grams fresh strawberries


Dinner
Lean Veal in lemon with Cabbage slaw
100 grams raw lean veal sirloin
1 cup Napa Cabbage
2 tbsp apple cider vinegar
1 tbsp lemon juice
1 grissini

Sauted the veal in lemon juice.


Evening Snack
130 grams navel orange

VLCD Day 1

Here we go!  My morning weight was 216.4 lbs.

Breakfast 
Coffee with Stevia

Lunch
Chicken soup with onion
100 grams raw weight chicken breast
2 cups fat free chicken broth
200 grams onion
1 Melba toast

Afternoon snack
Red delicious apple

Dinner
Shrimp salad
100 grams raw weight shrimp, sauteed in water
3 cups lettuce mix
Apple Cider Vinegar
Stevia to sweeten the 'dressing'
1 Grissini

Evening Snack
orange

Phase 2 Safe Dressing & Marinade Recipes

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, refrigerate


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
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)



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.

List of HCG Diet Phase 2 Foods and calories

Here is a list of the quantity and calories of each of the Very Low Calorie Diet (VLCD) foods.

From www.nutritiondata.com – USDA nutrition data base ~ all foods measured & weighed RAW

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

Some tools and learning before I start

Before I start this journey I knew I needed to first get my drops.   Then read up all I could about the diet protocol itself. My drops came from HCG Miracle.  The homeopathic hcg drops they sell have been used by several people I know and have given them proven results.  Once drops are purchased through this website, the buyer receives access to their locked categories which include a complete rundown of the diet itself and a wonderful message board hosted by people who have successfully completely several rounds of the diet. I also purchased a couple of recipe books.  The one I use the most is 101 Worry - Free Hcg Diet Recipes Plus Hints & Tips From Experts: Great Taste Yet Strict Adherance To Dr. Simeons / Trudeau Hcg Protocol.  I have found it to contain loads of recipes that all strictly adhere to the Dr Simeon's protocol. My drops should be hear any day. My planned start date for phase 1 (loading) is June 26th.

Made the decision

After discussing the wonders that are hcg homeopathic drops with a few people who have done at least one round of this diet.  I'm ready to make the plunge.