Here is the link to an HCG diet cookbook!
http://hcgdietinfo.com/hcgdietforums/downloads/P2-HCG-Gourmet-Cookbook.pdf
http://hcgdietinfo.com/hcgdietforums/downloads/P2-HCG-Gourmet-Cookbook.pdf
Monday, April 4, 2011
Sunday, April 3, 2011
Calorie counts and amounts of the foods for Phase 2
Here is a list of the quantity and calories of each of the Very Low Calorie Diet (VLCD) foods.
From http://www.nutritiondata.com/ – USDA nutrition data base ~ all foods measured & weighed RAW
FRUIT: one fruit per meal; do not mix
Apple: medium = 95
Grapefruit: ½ = 44
Orange: large = 86
Strawberries: 10 medium: = 40
STARCH:
Melba Toast: 1 = 20
Melba Snack: 2 = 24
Grissini Breadstick: 1 = 20
MEAT: 100 grams - 3 ½ ounces; all visible fat removed; weighed raw; cook with no oil or fat:
Chicken Breast: = 110
Ground Beef: 95% lean = 137
Steak: (round/sirloin tip) = 142
Crab: = 84
Halibut: 110
Cod = 110
Flounder: 91
Tilapia: 96
Lobster: = 90
Shrimp: = 106
Veal: = 112
VEGETABLES: measured raw; one vegetable per meal; do not mix; ADJUST the serving sizes to fit your 500 calories per day!
Asparagus: 10 medium spears = 30
Beet-Greens: 3 cups = 24
Cabbage: 1 cup = 22
Celery: 2 cups = 32
Chard: 3 cups = 21
Cucumber: 1 medium = 45
Fennel: 1 cup = 27
Lettuce: 3 cups green = 15
Onion: ½ cup = 32
Red Radishes: 1 cup sliced = 19
Spinach: 3 cups = 21
Tomatoes: 1 medium = 22 1 cup = 27
MILK: 1 Tablespoon whole milk = 9 calories
From http://www.nutritiondata.com/ – USDA nutrition data base ~ all foods measured & weighed RAW
FRUIT: one fruit per meal; do not mix
Apple: medium = 95
Grapefruit: ½ = 44
Orange: large = 86
Strawberries: 10 medium: = 40
STARCH:
Melba Toast: 1 = 20
Melba Snack: 2 = 24
Grissini Breadstick: 1 = 20
MEAT: 100 grams - 3 ½ ounces; all visible fat removed; weighed raw; cook with no oil or fat:
Chicken Breast: = 110
Ground Beef: 95% lean = 137
Steak: (round/sirloin tip) = 142
Crab: = 84
Halibut: 110
Cod = 110
Flounder: 91
Tilapia: 96
Lobster: = 90
Shrimp: = 106
Veal: = 112
VEGETABLES: measured raw; one vegetable per meal; do not mix; ADJUST the serving sizes to fit your 500 calories per day!
Asparagus: 10 medium spears = 30
Beet-Greens: 3 cups = 24
Cabbage: 1 cup = 22
Celery: 2 cups = 32
Chard: 3 cups = 21
Cucumber: 1 medium = 45
Fennel: 1 cup = 27
Lettuce: 3 cups green = 15
Onion: ½ cup = 32
Red Radishes: 1 cup sliced = 19
Spinach: 3 cups = 21
Tomatoes: 1 medium = 22 1 cup = 27
MILK: 1 Tablespoon whole milk = 9 calories
Saturday, April 2, 2011
We are starting today!!! April 2, 2011!
Today is Day 1 for Cassie and I! We are excited and hope we have similar results to others. Today we will start loading(eating as much heavy food as we can-high fatty food(as healthy as possible though--such as nuts, eggs, cheeses, etc....it's not potato chips, and total junk like that!)
So to start us off...we will be weighing in daily...in this same spot! Stay tuned for more details!
I was previously starting at 245-245...BUT I had a stomach virus, and lost a little bit.....Actually went down to 239.8!! I know that's a lot, but I was SOO happy to see 239! It's been difficult for me to get ove the 240 hump....However, this morning(after being on the road to Baton Rouge all yesterday and eating again) I did have a gain.
You can expect to see a slight gain over the next day or so b/c we will be eating more and higher fat foods....and then hoping we will be losing.
Katie Cassie
LDW1-241.2 LDW1-222.2(4/2)
LDW2- 240.00 LDW2-221.6(4/3)
(Very Suprised we both lost after all we ate!)
VLCD1-241.8 VLCD1-222.4(4/4)
VLCD2-239.8 VLCD2-220.2(4/5)
VLCD3-240.6 VLCD3-218.4(4/6)
VLCD4-237.8 VLCD4-218.2(4/7)
VLCD5-239 VLCD5-217.0(4/8)
VLCD6-238 VLCD6-217(4/9)
VLCD7-237.8 VLCD7-217(4/10)
VLCD8-241.2 VLCD8-216(4/11)
VLCD9-239.6 VLCD9-214(4/12)
VLCD10-237.6 VLCD10-214.4(4/13)
VLCD11- 236.8 VLCD11-213.6(4/14)
VLCD12-236.6 VLCD12-214(4/15)
VLCD13- 235.8 VLCD13-213.4(4/16)
VLCD14- 235.8 VLCD14-213.4(4/17)
VLCD15-237.8 VLCD15-212.6(4/18)
VLCD16-235 VLCD16-213.4 (4/19)
VLCD17-236.6 VLCD17-213.6(4/20)
VLCD18- VLCD18-(4/21)
VLCD19- VLCD19-
VLCD20- VLCD20-
VLCD21- VLCD21-
VLCD22- VLCD22-
VLCD23- VLCD23-
VLCD24- VLCD24-
VLCD25- VLCD25-
VLCD26- VLCD26-
VLCD27- VLCD27-
VLCD28- VLCD28-
VLCD29- VLCD29-
VLCD30- VLCD30-
VLCD31- VLCD31-
VLCD32- VLCD32-
VLCD33- VLCD33-
VLCD34- VLCD34-
VLCD35- VLCD35-
VLCD36- VLCD36-
VLCD37- VLCD37-
VLCD38- VLCD38-
VLCD39- VLCD39-
VLCD40- VLCD40-
VLCD41- VLCD41-
VLCD42- VLCD42-
VLCD43- VLCD43-
So to start us off...we will be weighing in daily...in this same spot! Stay tuned for more details!
I was previously starting at 245-245...BUT I had a stomach virus, and lost a little bit.....Actually went down to 239.8!! I know that's a lot, but I was SOO happy to see 239! It's been difficult for me to get ove the 240 hump....However, this morning(after being on the road to Baton Rouge all yesterday and eating again) I did have a gain.
You can expect to see a slight gain over the next day or so b/c we will be eating more and higher fat foods....and then hoping we will be losing.
Katie Cassie
LDW1-241.2 LDW1-222.2(4/2)
LDW2- 240.00 LDW2-221.6(4/3)
(Very Suprised we both lost after all we ate!)
VLCD1-241.8 VLCD1-222.4(4/4)
VLCD2-239.8 VLCD2-220.2(4/5)
VLCD3-240.6 VLCD3-218.4(4/6)
VLCD4-237.8 VLCD4-218.2(4/7)
VLCD5-239 VLCD5-217.0(4/8)
VLCD6-238 VLCD6-217(4/9)
VLCD7-237.8 VLCD7-217(4/10)
VLCD8-241.2 VLCD8-216(4/11)
VLCD9-239.6 VLCD9-214(4/12)
VLCD10-237.6 VLCD10-214.4(4/13)
VLCD11- 236.8 VLCD11-213.6(4/14)
VLCD12-236.6 VLCD12-214(4/15)
VLCD13- 235.8 VLCD13-213.4(4/16)
VLCD14- 235.8 VLCD14-213.4(4/17)
VLCD15-237.8 VLCD15-212.6(4/18)
VLCD16-235 VLCD16-213.4 (4/19)
VLCD17-236.6 VLCD17-213.6(4/20)
VLCD18- VLCD18-(4/21)
VLCD19- VLCD19-
VLCD20- VLCD20-
VLCD21- VLCD21-
VLCD22- VLCD22-
VLCD23- VLCD23-
VLCD24- VLCD24-
VLCD25- VLCD25-
VLCD26- VLCD26-
VLCD27- VLCD27-
VLCD28- VLCD28-
VLCD29- VLCD29-
VLCD30- VLCD30-
VLCD31- VLCD31-
VLCD32- VLCD32-
VLCD33- VLCD33-
VLCD34- VLCD34-
VLCD35- VLCD35-
VLCD36- VLCD36-
VLCD37- VLCD37-
VLCD38- VLCD38-
VLCD39- VLCD39-
VLCD40- VLCD40-
VLCD41- VLCD41-
VLCD42- VLCD42-
VLCD43- VLCD43-
Sunday, March 27, 2011
The Actual Diet for Phase 2
This is what we will be following:
Breakfast
Tea or Coffee in any quantity, NO sugar. Can use 1 tbsp of milk every 24hours, and can use Stevia to sweeten.
Lunch
1)100 grams of veal, beef, chicken breast, fresh white fish, lobster, crab, or shrimp. All visible fat mustbe carefully removed before cooking, and the meat must be weighed raw. It must be boiled or grilled without additional fat. Salmon, tuna, eel, herring, dried/pickled fish is not allowed.
2) One type of vegetable only to be chosen from the following: Spinach, chard, chicory, beet greens, green salad, tomatoes, celery, fennel, onions, red radishes, cucumbers, asparagus, cabbage.
3) One breadstick*grissino) or one Melba toast
4) An apple or orange or a handful of strawberries, or 1/2 grapefruit.
Dinner:
The same four choices as Lunch.
You can break things up, such as have the meat and veggie for lunch/dinner, and the fruit/Melba toast for after lunch and after dinner snacks.
Breakfast
Tea or Coffee in any quantity, NO sugar. Can use 1 tbsp of milk every 24hours, and can use Stevia to sweeten.
Lunch
1)100 grams of veal, beef, chicken breast, fresh white fish, lobster, crab, or shrimp. All visible fat mustbe carefully removed before cooking, and the meat must be weighed raw. It must be boiled or grilled without additional fat. Salmon, tuna, eel, herring, dried/pickled fish is not allowed.
2) One type of vegetable only to be chosen from the following: Spinach, chard, chicory, beet greens, green salad, tomatoes, celery, fennel, onions, red radishes, cucumbers, asparagus, cabbage.
3) One breadstick*grissino) or one Melba toast
4) An apple or orange or a handful of strawberries, or 1/2 grapefruit.
Dinner:
The same four choices as Lunch.
You can break things up, such as have the meat and veggie for lunch/dinner, and the fruit/Melba toast for after lunch and after dinner snacks.
Phase Details
There's a lot of info regarding the different phases, and some of it can be quite confusing.
This is the protocol that we will be following.
Phase 2 for 43 days
Day 1-125IU hcg + eat whatever you want(Load Day1)
Day 2-125IU hcg + eat whatever you want(Load Day 2)
Day 3-125IU hcg + 500 calorie diet
Day 4-125IU hcg + 500 calorie diet
Day 5-125IU hcg + 500 calorie diet
Day 6-125IU hcg + 500 calorie diet
Day 7-125IU hcg + 500 calorie diet
Day8-125IU hcg + 500 calorie diet
Day9-125IU hcg + 500 calorie diet
Day10-125IU hcg + 500 calorie diet
Day 11-125IU hcg + 500 calorie diet
Day 12-125IU hcg + 500 calorie diet
Day 13-125IU hcg + 500 calorie diet
Day 14-125IU hcg + 500 calorie diet
Day 15-125IU hcg + 500 calorie diet
Day 16-125IU hcg + 500 calorie diet
Day 17-125IU hcg + 500 calorie diet
Day 18-125IU hcg + 500 calorie diet
Day 19-125IU hcg + 500 calorie diet
Day 20-125IU hcg + 500 calorie diet
Day 21-125IU hcg + 500 calorie diet
Day 22-125IU hcg + 500 calorie diet
Day 23-125IU hcg + 500 calorie diet
Day 24-125IU hcg + 500 calorie diet
Day 25-125IU hcg + 500 calorie diet
Day 26-125IU hcg + 500 calorie diet
Day 27-125IU hcg + 500 calorie diet
Day 28-125IU hcg + 500 calorie diet
Day 29-125IU hcg + 500 calorie diet
Day 30-125IU hcg + 500 calorie diet
Day 31-125IU hcg + 500 calorie diet
Day 32-125IU hcg + 500 calorie diet
Day 33-125IU hcg + 500 calorie diet
Day 34-125IU hcg + 500 calorie diet
Day 35-125IU hcg + 500 calorie diet
Day 36-125IU hcg + 500 calorie diet
Day 37-125IU hcg + 500 calorie diet
Day 38-125IU hcg + 500 calorie diet
Day 39-125IU hcg + 500 calorie diet
Day 40-125IU hcg + 500 calorie diet
Day 41-500 calorie diet
Day 42-500 calorie diet
Day 43-500 calorie diet
Start Phase 3
Basically in Phase 3, you will eat no starch or sugar for 3 weeks and then you can move on to Phase 4..If you still have a lot of weight to lose(which we will, since we both would like to lose around 75-90lbs), then you will stay on Phase 3 for 6 weeks, then start your 2nd round on Phase 2.
In Phase 3, if you gain more than 2 lbs than what your weight was on Day 40, you cannot eat breakfast or lunch on that day and will drink water only. In the evening for supper, you will eat a large steak and an apple or tomato.
STALLS
If you have not lost any weight in 4-5 days and you have followed the diet strictly, then you will eat 6 large apples from 12noon one day to 12noon the next day with eating nothing else until 12noon the next day with lunch.
This is the protocol that we will be following.
Phase 2 for 43 days
Day 1-125IU hcg + eat whatever you want(Load Day1)
Day 2-125IU hcg + eat whatever you want(Load Day 2)
Day 3-125IU hcg + 500 calorie diet
Day 4-125IU hcg + 500 calorie diet
Day 5-125IU hcg + 500 calorie diet
Day 6-125IU hcg + 500 calorie diet
Day 7-125IU hcg + 500 calorie diet
Day8-125IU hcg + 500 calorie diet
Day9-125IU hcg + 500 calorie diet
Day10-125IU hcg + 500 calorie diet
Day 11-125IU hcg + 500 calorie diet
Day 12-125IU hcg + 500 calorie diet
Day 13-125IU hcg + 500 calorie diet
Day 14-125IU hcg + 500 calorie diet
Day 15-125IU hcg + 500 calorie diet
Day 16-125IU hcg + 500 calorie diet
Day 17-125IU hcg + 500 calorie diet
Day 18-125IU hcg + 500 calorie diet
Day 19-125IU hcg + 500 calorie diet
Day 20-125IU hcg + 500 calorie diet
Day 21-125IU hcg + 500 calorie diet
Day 22-125IU hcg + 500 calorie diet
Day 23-125IU hcg + 500 calorie diet
Day 24-125IU hcg + 500 calorie diet
Day 25-125IU hcg + 500 calorie diet
Day 26-125IU hcg + 500 calorie diet
Day 27-125IU hcg + 500 calorie diet
Day 28-125IU hcg + 500 calorie diet
Day 29-125IU hcg + 500 calorie diet
Day 30-125IU hcg + 500 calorie diet
Day 31-125IU hcg + 500 calorie diet
Day 32-125IU hcg + 500 calorie diet
Day 33-125IU hcg + 500 calorie diet
Day 34-125IU hcg + 500 calorie diet
Day 35-125IU hcg + 500 calorie diet
Day 36-125IU hcg + 500 calorie diet
Day 37-125IU hcg + 500 calorie diet
Day 38-125IU hcg + 500 calorie diet
Day 39-125IU hcg + 500 calorie diet
Day 40-125IU hcg + 500 calorie diet
Day 41-500 calorie diet
Day 42-500 calorie diet
Day 43-500 calorie diet
Start Phase 3
Basically in Phase 3, you will eat no starch or sugar for 3 weeks and then you can move on to Phase 4..If you still have a lot of weight to lose(which we will, since we both would like to lose around 75-90lbs), then you will stay on Phase 3 for 6 weeks, then start your 2nd round on Phase 2.
In Phase 3, if you gain more than 2 lbs than what your weight was on Day 40, you cannot eat breakfast or lunch on that day and will drink water only. In the evening for supper, you will eat a large steak and an apple or tomato.
STALLS
If you have not lost any weight in 4-5 days and you have followed the diet strictly, then you will eat 6 large apples from 12noon one day to 12noon the next day with eating nothing else until 12noon the next day with lunch.
Safe Dressings and Marinades for Phase 2
Phase 2 Safe Dressing & Marinade Recipes
Vinaigrette Dressing
1/4c apple cider vinegar
1/2c water
2 shakes celery salt
2 shakes onion salt
ground pepper to taste
20 or more drops clear stevia
Combine ingredients, refrigerate
Italian Dressing
1/2c broth
2T apple cider vinegar
2T lemon juice
1t Italian herbs
2T minced onion
1/2t garlic powder
1/2t onion powder
heat in a saucepan 5 minutes.
Lemon Dressing
1/4c apple cider vinegar
1 c water
1T fresh lemon juice
25 drops stevia
Citrus Dressing
1/4c apple cider vinegar
1c water
1T lemon juice
15 drops clear stevia
10 drops Apricot Nector stevia (I used orange flavored)
1/4t Chinese Five Spice (optional)
1/4t garlic salt (optional)
Dill Dressing
1/3c apple cider vinegar
2T water
2T basil
2T dill
1t garlic powder
1t dry mustard
1t onion powder
I used less basil cause I don't like it much.
Savory Dill Dressing/Marinade
Fresh dill minced
2 tablespoons lemon juice
2 tablespoons apple cider vinegar
2 tablespoon chicken or vegetable broth
½ teaspoon Old Bay seasoning mix
Salt and pepper to taste
Tarragon Vinegar Infusion
¼ cup apple cider vinegar
Fresh tarragon
Combine vinegar with fresh tarragon in a lidded jar. Crush or roll the
tarragon slightly to release the flavor. Allow flavors to infuse into the
vinegar overnight or up to a week. Use as a marinade for fish or as the base
for a dressing. Add salt and pepper to taste.
Citrus Ginger Dressing/Marinade
1 tablespoon lemon juice
2 tablespoons orange juice
1 teaspoon apple cider vinegar
1 tablespoon Bragg’s liquid aminos
Ginger fresh or ground to taste
Salt and fresh black pepper to taste
Stevia to taste
Tomato Basil Vinaigrette
3 tablespoons tomato paste
3 tablespoons apple cider vinegar
2 tablespoons lemon juice
¼ cup water, chicken or vegetable broth
1 tablespoon minced onion
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon dried basil or fresh rolled and sliced basil leaves to taste
1/8 teaspoon oregano
Cayenne pepper to taste
Stevia to taste
Bring to a boil slightly.
Another Vinaigrette
½ cup chicken or vegetable broth2 tablespoon apple cider vinegar
2 tablespoons lemon juice
1 teaspoon organic Italian herb spice blend
2 tablespoons finely minced onion
½ teaspoon garlic powder
½ teaspoon onion powder
Heat for 5 minutes
Sweet Wasabi Dipping Sauce/Marinade
¼ teaspoon wasabi powder or to taste (Japanese horseradish)
2 or more tablespoons Bragg’s liquid aminos
1 tablespoon lemon juice
Stevia to taste
French Dressing
¼ cup beef broth
2 tablespoons apple cider vinegar
2 tablespoons lemon juice
1 clove garlic crushed and minced
¼ teaspoon horseradish or to taste
½ teaspoon paprika
1/8 teaspoon mustard powder
Cayenne pepper to taste
Stevia to taste
heat slightly to combine
Sweet and Spicy Mustard Dressing
2 tablespoons homemade mustard
2 tablespoons apple cider vinegar
2 tablespoons lemon juice
1 tablespoon Bragg’s liquid aminos
Pinch of turmeric
1 clove garlic finely minced
1 tablespoon minced onion
Stevia to taste
Water to desired consistency
Heat slightly
Lemon Pepper Marinade
4 tablespoons lemon juice
3 tablespoons chicken or vegetable broth
Salt and black pepper to taste
Stevia to taste (optional)
One I call sweet mustard dressing. About a 1/4 cup of chicken broth (from the day I poach about 6 servings of chicken), 1/4 cup of water, a teaspoon of ground mustard, a dash or two of onion powder, and drops of liquid stevia to taste. I use it on both lettuce and cabbage.
Another is a lemon dill dressing. The juice of two lemons (it makes more than one serving so I use two), twice the amount of water as lemon juice (more if you want it less lemony), dash of garlic powder, and a tablespoon or more of fresh or dried dill. I also use this as a marinade for fish and shrimp.
1/4c apple cider vinegar
1/2c water
2 shakes celery salt
2 shakes onion salt
ground pepper to taste
20 or more drops clear stevia
Combine ingredients, refrigerate
Italian Dressing
1/2c broth
2T apple cider vinegar
2T lemon juice
1t Italian herbs
2T minced onion
1/2t garlic powder
1/2t onion powder
heat in a saucepan 5 minutes.
Lemon Dressing
1/4c apple cider vinegar
1 c water
1T fresh lemon juice
25 drops stevia
Citrus Dressing
1/4c apple cider vinegar
1c water
1T lemon juice
15 drops clear stevia
10 drops Apricot Nector stevia (I used orange flavored)
1/4t Chinese Five Spice (optional)
1/4t garlic salt (optional)
Dill Dressing
1/3c apple cider vinegar
2T water
2T basil
2T dill
1t garlic powder
1t dry mustard
1t onion powder
I used less basil cause I don't like it much.
Savory Dill Dressing/Marinade
Fresh dill minced
2 tablespoons lemon juice
2 tablespoons apple cider vinegar
2 tablespoon chicken or vegetable broth
½ teaspoon Old Bay seasoning mix
Salt and pepper to taste
Tarragon Vinegar Infusion
¼ cup apple cider vinegar
Fresh tarragon
Combine vinegar with fresh tarragon in a lidded jar. Crush or roll the
tarragon slightly to release the flavor. Allow flavors to infuse into the
vinegar overnight or up to a week. Use as a marinade for fish or as the base
for a dressing. Add salt and pepper to taste.
Citrus Ginger Dressing/Marinade
1 tablespoon lemon juice
2 tablespoons orange juice
1 teaspoon apple cider vinegar
1 tablespoon Bragg’s liquid aminos
Ginger fresh or ground to taste
Salt and fresh black pepper to taste
Stevia to taste
Tomato Basil Vinaigrette
3 tablespoons tomato paste
3 tablespoons apple cider vinegar
2 tablespoons lemon juice
¼ cup water, chicken or vegetable broth
1 tablespoon minced onion
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon dried basil or fresh rolled and sliced basil leaves to taste
1/8 teaspoon oregano
Cayenne pepper to taste
Stevia to taste
Bring to a boil slightly.
Another Vinaigrette
½ cup chicken or vegetable broth2 tablespoon apple cider vinegar
2 tablespoons lemon juice
1 teaspoon organic Italian herb spice blend
2 tablespoons finely minced onion
½ teaspoon garlic powder
½ teaspoon onion powder
Heat for 5 minutes
Sweet Wasabi Dipping Sauce/Marinade
¼ teaspoon wasabi powder or to taste (Japanese horseradish)
2 or more tablespoons Bragg’s liquid aminos
1 tablespoon lemon juice
Stevia to taste
French Dressing
¼ cup beef broth
2 tablespoons apple cider vinegar
2 tablespoons lemon juice
1 clove garlic crushed and minced
¼ teaspoon horseradish or to taste
½ teaspoon paprika
1/8 teaspoon mustard powder
Cayenne pepper to taste
Stevia to taste
heat slightly to combine
Sweet and Spicy Mustard Dressing
2 tablespoons homemade mustard
2 tablespoons apple cider vinegar
2 tablespoons lemon juice
1 tablespoon Bragg’s liquid aminos
Pinch of turmeric
1 clove garlic finely minced
1 tablespoon minced onion
Stevia to taste
Water to desired consistency
Heat slightly
Lemon Pepper Marinade
4 tablespoons lemon juice
3 tablespoons chicken or vegetable broth
Salt and black pepper to taste
Stevia to taste (optional)
One I call sweet mustard dressing. About a 1/4 cup of chicken broth (from the day I poach about 6 servings of chicken), 1/4 cup of water, a teaspoon of ground mustard, a dash or two of onion powder, and drops of liquid stevia to taste. I use it on both lettuce and cabbage.
Another is a lemon dill dressing. The juice of two lemons (it makes more than one serving so I use two), twice the amount of water as lemon juice (more if you want it less lemony), dash of garlic powder, and a tablespoon or more of fresh or dried dill. I also use this as a marinade for fish and shrimp.
Foods to eat in Phase 2
Most people skip Phase 1(detox phase) and we will be as well...We will be starting with Phase 2. Basically you will start the injections for 2-3days and eat whatever you want(Loading)....then you will continue doing the injections and move to a 500 calorie day diet.
List of HCG Diet Phase 2 Foods and calories
Here is a list of the quantity and calories of each of the Very Low Calorie Diet (VLCD) foods.
From http://www.nutritiondata.com/ – USDA nutrition data base ~ all foods measured & weighed RAW
FRUIT: one fruit per meal; do not mix
Apple: medium = 95
Grapefruit: ½ = 44
Orange: large = 86
Strawberries: 10 medium: = 40
STARCH:
Melba Toast: 1 = 20
Melba Snack: 2 = 24
Grissini Breadstick: 1 = 20
MEAT: 100 grams - 3 ½ ounces; all visible fat removed; weighed raw; cook with no oil or fat:
Chicken Breast: = 110
Ground Beef: 95% lean = 137
Steak: (round/sirloin tip) = 142
Crab: = 84
Halibut: 110
Cod = 110
Flounder: 91
Tilapia: 96
Lobster: = 90
Shrimp: = 106
Veal: = 112
VEGETABLES: measured raw; one vegetable per meal; do not mix; ADJUST the serving sizes to fit your 500 calories per day!
Asparagus: 10 medium spears = 30
Beet-Greens: 3 cups = 24
Cabbage: 1 cup = 22
Celery: 2 cups = 32
Chard: 3 cups = 21
Cucumber: 1 medium = 45
Fennel: 1 cup = 27
Lettuce: 3 cups green = 15
Onion: ½ cup = 32
Red Radishes: 1 cup sliced = 19
Spinach: 3 cups = 21
Tomatoes: 1 medium = 22 1 cup = 27
MILK: 1 Tablespoon whole milk = 9 calories
From http://www.nutritiondata.com/ – USDA nutrition data base ~ all foods measured & weighed RAW
FRUIT: one fruit per meal; do not mix
Apple: medium = 95
Grapefruit: ½ = 44
Orange: large = 86
Strawberries: 10 medium: = 40
STARCH:
Melba Toast: 1 = 20
Melba Snack: 2 = 24
Grissini Breadstick: 1 = 20
MEAT: 100 grams - 3 ½ ounces; all visible fat removed; weighed raw; cook with no oil or fat:
Chicken Breast: = 110
Ground Beef: 95% lean = 137
Steak: (round/sirloin tip) = 142
Crab: = 84
Halibut: 110
Cod = 110
Flounder: 91
Tilapia: 96
Lobster: = 90
Shrimp: = 106
Veal: = 112
VEGETABLES: measured raw; one vegetable per meal; do not mix; ADJUST the serving sizes to fit your 500 calories per day!
Asparagus: 10 medium spears = 30
Beet-Greens: 3 cups = 24
Cabbage: 1 cup = 22
Celery: 2 cups = 32
Chard: 3 cups = 21
Cucumber: 1 medium = 45
Fennel: 1 cup = 27
Lettuce: 3 cups green = 15
Onion: ½ cup = 32
Red Radishes: 1 cup sliced = 19
Spinach: 3 cups = 21
Tomatoes: 1 medium = 22 1 cup = 27
MILK: 1 Tablespoon whole milk = 9 calories
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