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A One-of-a-Kind HCG Diet Meal Plan

Here Is An Entire Day Of HCG Meals All Planned Out For Your Convenience!

Recipe Box This HCG Diet Menu Includes Breakfast, Lunch, Dinner and even Dessert -- Not only does it tell you what to eat, but how to prepare it.

However, you should keep in mind that there are few different Protocols for the HCG diet -- And although the end results are pretty much the same, the directions that the protocols have you follow are not.

For example, the Protocol that I commonly reference does not recommend that you eat breakfast in the mornings; aside from coffee that is.

So before you use all of the recipes below, make sure to find out if it works with the HCG Protocol that you are currently following.

If you are using the original Protocol written by Dr. Simmons, you should skip the breakfast part of this HCG Sample Day.

Of coarse if you do feel that this does not fit the protocol that you use, these recipes could always be prepared during Phase 3.

Either way, we have one of our wonderful HCG Forum Members, Shawna, to thank for this delicious group of HCG Recipes that give you a great example of what a gourmet day can look like during Phase 2, aka The 500 Calorie Diet.


"I just saw these recipes and made the Tarragon Breaded Chicken Breast for dinner tonight.  I used Rosemary instead of Tarragon because I did not have Tarragon on hand.  The Rosemary was wonderful!  I am going to use this recipe quite often because it tasted so good to me after eating plain fish, beef and chicken all week!"

Chef Donatella Arpaia’s HCG Recipes  

Breakfast:

Roasted Cherry Tomato, Basil & Ham Egg White Omelette (110 calories) 

Ingredients 
Makes 1 serving 

1 cup chopped oven roasted cherry tomatoes (2 cups uncooked) 
1/4 cup fresh basil (cut into long, thick strips) 
Sea salt and pepper 
3 egg whites 
1/4 cup skim milk 
Whisk until very fluffy (lots of volume) 
Chopped slice of Canadian ham 

Directions:

Take 2 cups of cherry tomatoes, slice in half and place on baking sheet. Spray with olive oil and add salt, freshly ground pepper and about half of the basil. Let roast for 30 minutes until nicely caramelized. Spray pan with olive oil, add ham and let brown for 30 seconds. Whisk egg whites with milk. Add whipped egg whites and cook on low heat. Add remaining basil, salt and pepper. Top with roasted tomatoes. 

Lunch:

Baked Coconut Shrimp With Spicy Apricot Dipping Sauce (110 calories) 

Ingredients 
Makes 1 serving 

Coconut Shrimp:

1/4 cup unsweetened large coconut flakes 
3/4 cup panko breadcrumbs (look for Ian's All-Natural Whole-Wheat) 
3 egg whites 
1-2 tsp coconut extract 
8 oz large shrimp, peeled and de-veined 
Sea salt and pepper 

Directions for Shrimp:

Preheat oven to 350°F. Spread coconut over baking sheet lined with parchment paper and bake 7 minutes until golden. Place 3 tablespoons coconut into food processor; pulse until finely chopped, then in a small bowl, combine it with panko. Raise oven to 450°F; place wire rack on baking sheet and set aside. Place flour in shallow dish, and in medium bowl, whip egg whites until extremely foamy. Whisk in coconut extract. Dredge shrimp in flour then dip in egg white, then in crumb mixture to coat completely. Place shrimp on rack. Season generously with salt and pepper. Bake until golden about 8 minutes. Top with remaining coconut. 

Dipping Sauce:

1/2 cup apricot preserves (sugar free) 
1 tbsp rice wine vinegar 
3/4 tsp crushed red pepper flakes 

Directions for Dipping Sauce 
Whisk all ingredients together and serve on the side. 

Serve with a few florets of steamed broccoli. 

Dinner:

Tarragon Breaded Chicken Breast (249 Calories) With Cauliflower Mash (47 Calories) 


Ingredients 
Makes 1 serving 

Chicken:

4 oz chicken breast
Egg-white wash 
2 tbsp Crushed Melba toast) 
2 full tbsp chopped fresh tarragon ( I used less than 1 T. Rosemary) 
1 tbsp Parmesan cheese ( I used 2 T Kraft Parm) 
1/2 cup roasted cherry tomatoes (see recipe from omelette) 

Directions for Chicken:

Dip chicken into egg white. Combine tarragon, panko and grated cheese in bowl and mix well. Coat chicken with bread crumb mixture. Broil chicken at high heat until thoroughly cooked. Top with cherry tomatoes. 

Cauliflower Mash:

2 tbsp non-fat Greek yogurt 
Butter flavoring (I used I cant believe its not butter spray) 
Large head of cauliflower (I used frozen cauliflower that I steamed in a covered dish in microwave) 
1/4 cup skim milk (I used 2-3  T. fat free half and half) 
1 tbsp Parmesan 
Sea salt and pepper 

Directions for Cauliflower Mash:

Steam the cauliflower and place in bowl with milk. Add all of the above ingredients and whip until smooth. Add salt and pepper to taste. 

Pumpkin Mousse With Coconut Whip Cream: (90 calories)

Ingredients 
Makes 6 servings 

Pumpkin Mousse 
1 can 100% pumpkin 
1 tsp cinnamon 
1/2 tsp ground ginger 
1 tsp vanilla 
1 tbsp ground chia seeds (blend in a coffee grinder or food processor) 

Directions for Pumpkin Mousse:

Blend all ingredients together. 

Coconut Whipped Cream:

1 can coconut milk (or unsweetened dairy-free milk) 
1 tbsp xylitol sweetener

Directions for Coconut Whip Cream:

Chill can of coconut milk overnight. Drain off excess clear liquid and whip. Add sweetener if preferred. 

Assembly

Layer mousse and whip cream in bowls or martini glasses, ending with a dollop of whipped cream on top.

So thanks again to Shawna for posting this in the HCG 411 Forum. If you haven't yet been to our HCG Forum, be sure to head over and check it out -- This is just a sample of the great stuff you will find being posted by our members. And at any given time there are hundreds of other helpful conversations going on - And as always membership is 100% FREE!


What is your favorite HCG Recipe - Phase1 and how do you prepare it?

As always, I would love to hear what you think - So please be sure to tell me your thoughts in a comment below.


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