Phase 1 of the HCG diet is known as the loading days or when dieters are allowed to eat foods as much as they want to. The purpose of the loading phase is to prepare the body and fat stores for VLCD. Dieters are encouraged to load more on fatty foods or full-fat organic products.  Here’s a delicious treat for your loading phase:n

Ingredients: Swedish Meatballs

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• 2 tablespoon rapeseed oil

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• 1 medium size onion that is finely chopped

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• 1 grated garlic clove

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• 50 grams of fine fresh breadcrumbs

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• 300 ml of low salt beef stock you can also use plain hot water

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• ½ tablespoon Dijon mustard

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• 100 to 200 grams of minced pork meat

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• 1 medium egg yolk

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• Grating of nutmeg

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• Two tablespoons of fat-free natural yogurt

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• 400 grams of shredded spring greens 

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• Lingonberry or cranberry sauce

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Cooking Method:

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• Put one tablespoon of rapeseed oil in a frying pan over medium heat. 

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• Add the onion and fry for 10 mins or until soft and translucent.

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• Add the garlic and cook for 1 minute and leave to cool.

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• Mix the cooled onions, pork mince, egg yolk, nutmeg, and breadcrumbs in a bowl with your hands until well combined.

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• Form into balls and chill for 15 minutes. 

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• Heat the remaining oil in a frying pan and fry the meatballs over medium heat until golden brown. 

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• Pour over the stock and bubble until it has reduced a little. Stir through the mustard and yogurt.

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• Steam the greens for five mins or until tender and serve the meatballs along with the green and the sauce. 

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Salmon is a great source of protein, healthy fats, and various essential vitamins and minerals that are essential for a balanced diet. It is one of the foods that offer health benefits and has excellent taste.You can have salmon in all phases of the HCG diet as a protein source.nnIngredients:n

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• 2 tablespoons of olive oil

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• 200 grams of skinless and boneless salmon, cut into 4 portions

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• 1 lb trimmed green beans

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• Salt and pepper

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• 4 cloves garlic, smashed and thinly sliced

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• 1 small and thinly sliced red chili

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• 2 tablespoon capers, drained, patted dry

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• Lemon wedges, for serving

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• Heat 2 teaspoons of oil in a large skillet on medium-high heat.

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• Season salmon with ½ teaspoon each salt and pepper, add to skillet, flesh side down, and reduce heat to medium.

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• Allow to cook until golden brown and just opaque throughout, 5 to 6 minutes per side. 

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• Heat the remaining 2 tablespoons of oil in a large cast-iron skillet on medium-high heat.

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• Add green beans and cook for 3 minutes or until it becomes tender. 

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• Remove from heat and toss with ¼ teaspoon salt, then garlic, chili, and capers.

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• Return to medium heat and cook for  2 minutes. Serve with salmon and lemon wedges if desired.

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