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    HCG Diet Recipes by Diet Doc

    We have created a customized, large volume recipe book with specific recipes for the HCG diet. We also welcome recipes from patients and will recognize those patients who contribute.

    Download our complete recipe cookbook here.

    Asparagus and Apple Salad

    Marinate asparagus in vinaigrette for 10 minutes or so. Lightly sauté asparagus in MCT oil & lemon juice until just lightly cooked. Toss with finely chopped onion, apple, and spices. Add salt, pepper, and stevia to taste. Chill in refrigerator for 10 minutes and serve as a salad or hot as a side dish. Makes 1 serving (vegetable, 1 fruit)

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    Cerviche

    Steam the shrimp or fish. Add lemon, onion, garlic and chopped cilantro. Stir in diced tomatoes and hot sauce. Chill and marinate the ingredients in the refrigerator. Traditionally cerviche is not cooked. The citric acids “cook” the fish. This is an alternative to cooking the shrimp or fish. Makes 1 serving (1 protein, 1 vegetable) Modifications: Add diced jalapeno, add additional types of seafood.

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    Chilled Garlic Refrigerator Pickles

    Mix liquid ingredients together. Salt cucumber slices well. Pack cucumber slices tightly into a small glass canning jar layering garlic slices in between layers. Pour apple cider vinegar and lemon juice into container until liquid covers the slices. Refrigerate overnight. Pickles can be refrigerated for upto 4 days. Or marinate cucumber slices in salt, vinegar and garlic then use a pickle press or weighted plate to press out excess liquid.

    Makes 1-2 servings (1 vegetable)

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    Horseradish Slaw

    Chop up cabbage finely. Discard any tough parts of the cabbage. In a small bowl, combine the liquid ingredients, horseradish and spices. Toss dressing mixture with cabbage. Allow to marinate for at least an hour or over night. Makes 1-2 servings (1 vegetable)

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    Orange Tarragon Marinade for Chicken or Fish

    Combine liquid ingredients with spices and cook on low heat for 3 minutes. Remove from heat and cool. Marinate chicken or fish for 20 minutes or more. Cook chicken or fish in remaining marinade. Deglaze the pan periodically with a little water. Save the sauce and add apple cider vinegar to make additional dressing for a salad. Serve over a mixed green salad or other vegetable.

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