Zucchini contains low calories and has a high water content which may help you feel full. It also has high in fiber which promotes satiety removing the need for regular snacking and overeating. Adding avocado to this recipe improves better digestion and loads of healthy fats for Phase 1 of the HCG diet.n

Ingredients: Zucchini Pasta 

n3 zucchini trimmedn1 medium size ripe avocadon2 tablespoons of grated Parmesan cheesen5 tablespoon peston1 pinch of salt and pepper to tasten100 grams of chicken breastnOlive oiln½ teaspoon paprikanCooking Method:nUsing a spiralizer, make zucchini noodles.nIn a bowl, mash the avocado and mix the pesto until the mixture is smooth.nCompress the chicken breast then season with salt, pepper, and paprika.nHeat olive oil in a large cooking pan and cook the chicken until it turns golden brown.nCool for about five minutes and dice the chicken into small pieces.nHeat about a tablespoon of olive oil over medium heat.nAdd the noodles, and cook for about 7 minutes while stirring occasionallynAdd in the chicken and avocado pesto mixture then cook for five minutes.nSprinkle the Parmesan then serve.

Low-calorie foods play a big role in reaching your weight loss goal during the HCG diet. Spinach and chicken are low-calorie food choices that are great during the HCG diet program. This recipe promotes better digestion, curbs your hunger, and provides enough nutrients for your weight loss goal.nnIngredients:n

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• 100 grams of ground chicken breast 

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• 5 cups of packed spinach

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• ½ cup cilantro

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• 1 tablespoon green onion

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• ¼ fresh parsley

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• 2 cloves minced garlic

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• ½ lemon juice and zest

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• 4 tablespoon chicken broth

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• ¼ teaspoon ground nutmeg

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• ½ teaspoon sea salt

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• A pinch of black pepper

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nCooking Instructions:n

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• Add spinach, cilantro, parsley, garlic, lemon zest and juice, green onion, and spices to a food processor and pulse briefly.

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• Add chicken pieces to a food processor, season with salt and pepper, and blend on a medium setting until combined.

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• Divide the mixture into 8 patties and heat the broth in a large frying pan over medium heat.

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• Shape the mixture into patties and add to the pan until golden brown, turning halfway through.

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• Serve over a salad of lettuce and cilantro seasoned with salt and pepper, with squeezes of lemon wedges.Low-calorie foods play a big role in reaching your weight loss goal during the HCG diet. Spinach and chicken are low-calorie food choices that are great during the HCG diet program. This recipe promotes better digestion, curbs your hunger, and provides enough nutrients for your weight loss goal.Ingredients:n
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  • 100 grams of ground chicken breast 

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  • 5 cups of packed spinach

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  • ½ cup cilantro

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  • 1 tablespoon green onion

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  • ¼ fresh parsley

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  • 2 cloves minced garlic

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  • ½ lemon juice and zest

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  • 4 tablespoon chicken broth

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  • ¼ teaspoon ground nutmeg

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  • ½ teaspoon sea salt

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  • A pinch of black pepper

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  nCooking Instructions:n

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  • Add spinach, cilantro, parsley, garlic, lemon zest and juice, green onion, and spices to a food processor and pulse briefly.

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  • Add chicken pieces to a food processor, season with salt and pepper, and blend on a medium setting until combined.

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  • Divide the mixture into 8 patties and heat the broth in a large frying pan over medium heat.

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  • Shape the mixture into patties and add to the pan until golden brown, turning halfway through.

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  • Serve over a salad of lettuce and cilantro seasoned with salt and pepper, with squeezes of lemon wedges.

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Shrimps are one of the healthiest seafood for weight loss. It contains protein that promotes fullness and curbs your hunger during the VLCD. It is one of the approved food choices during the HCG diet program. For phase 2, you can eat up to 200 grams of protein per day or 100 grams per meal.n

Ingredients: Shrimp Ceviche

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• 2 lbs of peeled shrimp

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• ¾ cup of fresh lemon juice

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• 2 cups of freshly squeezed limes

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• 1 tablespoon of minced garlic

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• Mild to medium finely chopped pepper

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• 1 finely chopped onion

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• 3 tablespoons of hot sauce

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• 3 large chopped tomato

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• 1 medium-sized cucumber (diced)

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• Fresh chopped cilantro

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• ½ cup chopped parsley

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• Salt and ground pepper to taste

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Cooking Procedure:

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• Wash the shrimp, and ensure that the tail and shell are removed.

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• Bring a pot of water to boil and cook the shrimp for a minute or two until it turns opaque white and reddish

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• Rinse shrimp under cold water. Cut the large shrimp into smaller chunks.

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• In a bowl, combine the juices of lemons you can also use a ziplock.

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• Add the shrimp and cover bowl and refrigerate for 30 minutes to marinade.

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• Add to shrimp the hot sauce, garlic, onion, and pepper, and mix properly.

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• Refrigerate again for 30 minutes to infuse the flavor.

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• Before serving, toss in a bowl the marinated shrimp mixture, parsley, tomatoes, cilantro, and cucumbers.

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• Add salt and pepper to taste.

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