This recipe is suitable for the very low-calorie phase of the HCG diet. Beef is naturally rich in protein, which helps muscle growth and supports muscle mass during rapid fat burning. It increases your satiety and suppresses your appetite. While on HCG shots, ensure to count your calorie intake to avoid overeating.nIngredients:n• 100 grams of lean beefn• 1 large tomaton• 2 cup watern• Chili and garlic powdern• Black pepper and cayenne peppern• Himalayan saltnCooking Instructions:n• Ensure to remove the fatty part of the meat.n• Place the beef on the grill tray for a minute or two to sweat out any remaining fat.n• Cut the beef into small pieces.n• Transfer the beef, tomato, water, and seasoning into a crock pot, slow cooker, or saucepan.n• Bring the mixture to a boil and then turn down the heat and simmer for at least 1 hour.n• If you are using a crock pot or slow cooker, cook on high for 30 minutes, then turn to low for an hour.n• Serve onto a plate, garnish with coriander or parsley, and service with a vegetable of your choice from the approved list of HCG Phase 2 vegetables.

As per the original protocol of the HCG diet, lean pork meat is one of the permissible protein options if beef and chicken are not available. Lean pork meat is permissible in phase 3 of the HCG diet. It is a protein-rich option and it is also a good source of vitamins and minerals like phosphorus, selenium, and thiamine.nIngredients for the Pork:n• 100 grams of lean pork meatn• 2 teaspoons of saltn• ½ teaspoon of black peppern• 1 teaspoon of ground cuminn• 1 teaspoon of chili powdern• 2 tablespoons of olive oilnIngredients for the Glaze:n• ½ cup packed dark brown sugarn• 2 tablespoons of finely chopped garlicn• 1 tablespoon TabasconIngredients for the Vinaigretten• 3 tablespoons of fresh lime juicen• 1 tablespoon of fresh orange juicen• 1 tablespoon of Dijon mustardn• 1 teaspoon of toasted curry powdern• ½ teaspoon of salt and black peppern• ½ cup of olive oilnIngredients for the Saladnn• 3 navel orangesn• 6 cups of chopped baby spinach (rich in fiber)n• 1 medium size cabbagen• ½ cup golden raisinsn• 1/2 cup golden raisinsnCooking Method:n• Preheat the oven to 350°F.n• Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.n• Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork. Leave pork in skillet.nHow to Make the Glaze and Roast Pork?n• Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin.n• Roast in the middle of the oven for about 20 minutes.n• Let pork stand in the skillet at room temperature for 10 minutes.nHow to Make the Vinaigrette While Pork Roasts?n• Whisk together juices, mustard, curry powder, salt, and pepper.n• Add oil in a stream, whisking until emulsified.nPreparing the Salad Ingredients While Pork Standsnn• Cut peel, including white pith, then cut oranges crosswise into 1/4-inch-thick slices.n• Toss spinach, cabbage, bell pepper, and raisins in a large bowl with about ¼ cup vinaigrette.n• Cut pork into ½ inch-thick slices.n• Line a large platter with dressed salad and arrange sliced pork, and oranges in rows on the top, and drizzle some vinaigrette.