This is a vegetarian treat during the HCG diet program. It is perfect for a cold day or when dealing with your cravings during the VLCD. A serving of this recipe contains 160 calories, which is ideal for Phase 1 and Phase 3 of the HCG diet. n

Ingredients: Vegetable Stelline Soup

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• 1 tablespoon of olive oil

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• 1 large diced onion

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• 1 large diced carrots

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• 2 stalks of celery (diced)

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• 3 garlic cloves, finely chopped or crushed

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• 1 tablespoon finely chopped fresh thyme

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• 1 tablespoon of finely chopped fresh rosemary

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• 100 grams of Stelline pasta

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• 5 cups of vegetable stock

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• 100 grams of baby spinach

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• Juice half a lemon

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• Salt and pepper to taste

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Instructions:

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• Heat the olive oil and sauté the chopped carrot, onion, and celery in a pot for five minutes. 

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• When the veggies have softened slightly, stir in the garlic, thyme, and rosemary and continue to cook for another minute until fragrant.

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• Stir in the Stelline and vegetable stock and bring to a boil. Lower the heat and simmer for ten minutes until the Stelline softens. Ensure the pasta doesn’t stick to the bottom of the pot.

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• Add the baby spinach and lemon juice, then continue to simmer with a lid on for three minutes.

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• Season with salt and pepper to taste and serve on its own or with your favorite Grissini breadsticks or Melba toast.

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Turn taco night into a vegetarian feast with cauliflower tacos. This recipe is inspired by the classic Mexican dish with a twist. Seasoned with permissible ingredients and spices will make your Phase 3 on the HCG diet a rewarding one. Try this guilt-free recipe that everyone can enjoy, no matter their diet.n

Ingredients: Roasted Cauliflower Tacos

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• 1 medium-size cauliflower (cut into florets)

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• 2 tablespoons of olive oil

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• 1 tablespoon of fresh lime juice and some wedges

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• A small amount of honey

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• 1 tablespoon of tomato paste

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• Chili powder

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• ½ tablespoon of ground coriander

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• ½ tablespoon of ground cumin

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• 1/8 teaspoon of cayenne

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• Salt 

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• Small tortillas (scorched)

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• Spicy taco slaw

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• Cilantro

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nCooking Instructions:n

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• Prepare all the ingredients and heat the oven to 425°F.

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• In a large bowl mix the lime juice, a small amount of honey, and olive oil altogether. 

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• Whisk in tomato paste and then spices and ½ teaspoon of salt. 

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• Add cauliflower and toss to coat. Arrange on a rimmed baking sheet and roast until golden brown and tender.

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• Spoon cauliflower into tortillas and top with slaw. Serve with lime wedges and cilantro.

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