Grilled Ginger Chicken Kabobs

This is such a fun recipe, fun to make, eat and share.  Your whole family will enjoy these Grilled Ginger Chicken Kabobs.  Thank you to Jackie B. for another great contribution!  She even gave us a few step-by-step photos to help you; great job!  My serving suggestions would be to add grape tomatoes, asparagus or onion to the kabobs as your veggie when your grilling. Brush kabobs again while grilling to give the veggies some great flavor too.  Or serve atop the Asian 'Slaw from here.  Enjoy your healthy meals today!

Grilled Ginger Chicken Kabobs

1 tsp fresh ground ginger
1/2 tsp stevia

2 TB Bragg's Amino Acids
1/4 C water
2-3 cloves fresh garlic, minced
Juice of 1 medium to large lemon, or 2 small ones

4 boneless, skinless chicken breast halves, cut into 1.5 inch pieces
Cherry Tomatoes or Onions as you'd like (optional)

Combine first 6 ingredients in a glass baking dish.  Add chicken and turn to coat. 

Cover and marinate for at least 2 hours in refrigerator.  Prepare grill. Remove chicken from marinade and alternate chicken and vegetables on skewers.  Grill over medium heat, turning frequently until done (about 10-15 min). 

Optional: Take leftover marinade and boil for 10 minutes.  Use this as a sauce and baste the skewers with it.

Note: Use this fantastic marinade as a salad dressing.

PS- Don't have a grill?  Broil in yor oven or stir fry in marinade on stove. 

Phase 3:  Add 1/4 C peanut or coconut oil to this marinade.

Detox Bath

Getting clean from the inside out!  The Detox Bath is for all phases of life.  This recipe is simple and can be used anytime during and after Phase 2.  The purpose for the Detox Bath is to help aide and speed up the detoxing process already going on in our bodies.  Fat cells hold toxins so as they are released, the toxins are released with it.  Which is a great thing but can take a toll on our energy and overall strength.  Being released are chemicals, metals, food additives and even Rx drugs.  Detox your skin and organs, neutralize Ph balance, restore hormone balance with this easy, low cost recipe.  Using this after Phase 2 will help those toxins from building back up in your body. 

The Detox Bath
1 cup Epsom Salt
1 cup aluminum-free Baking Soda
1 Bathtub

That's it!  Run your bath water as hot as you like.  Pour the salt and soda into the tub and swish to dissolve.  Soak for 20-40 minutes.  Bring a glass of iced lemon water with and a book or magazine.  After at least 20 minutes, rinse and towel off.  Drink a full glass of water when your finished.  Repeat weekly.

Warning! You will be exhausted after your bath, so do this right before bed.  You will sleep very well and wake up feeling wide eyed, energized, refreshed.

Note:  Don't have a bathtub?  Do a foot soak!  Place 1/2 cup of each Epsom Salt and aluminum-free Baking Soda into a large bowl, fill with hot water and soak for 20-30 minutes while watching t.v. or reading.  Rinse feet when done and towel dry.

PS-  Using a natural bristle Body Detox Brush does wonders too.  They are cheap and make your skin feel smooth like using a salt scrub.  Start at your feet and work upwards, brushing the legs, then hips, on to the stomach, chest and face.  Brush more gently where the skin is thinnest and always brush towards the heart.  Using a Body Detox Brush helps in smoothing away dead skin, improve circulation in blood and lymph system, remove skin blemishes like black heads, encourages cell rejuvenation and helps release cellulite!  Why not do this a few times a week!

White Chicken 'Chili'

It is cold here already.  Fall is blowing in with rain and gloom the last few days.  I had already made my Fire Roasted Chili but still wanted something warm.  Out comes the new White Chicken 'Chili'!  My tips for this one- use the leftover chicken you have already made up, if you think even far enough ahead of time, throw an onion on the grill the night before you make this for some amazing flavor.  Feel free to use your favorite veggie instead of onion too.  Cabbage, tomato or spinach would be good.  After you cook the onion so long in the broth, the texture of them changes and they don't have an onion consistency at all.  They soften and are almost like noodles....this is coming from a major texture food person...so give it a try.

White Chicken 'Chili'
3.5 ounces chicken
1/2 onion, sliced thin
1 1/2 Cups protocol Chicken Broth (I used Wild Harvest today)
1 Cup water
2 tsp garlic, minced
2 tsp dried oregano
1 tsp chili powder
1 tsp ground cumin
1/4 tsp sea salt
1/4 tsp black pepper
1 TB milk allowance (optional)
dash of paprika
Cilantro
Lemon

Place sliced onion, garlic, oregano, chili and cumin in a pan and saute on Med-Hi for 5 minutes or until onions soften and garlic is fragrant.  Add chicken, broth, water, salt, pepper and paprika.  Bring all to a boil then turn down to lo and simmer, covered for 1 hour.  Ladle soup into your bowl and top with cilantro and a squirt of lemon, more salt and pepper to your taste. Enjoy this filling meal.

Tilapia Pizzaiola

Good Morning All the HCG Dieters,

What a great way to start off the week...with a yummy Tilapia Pizzaiola recipe from Jackie B!  Thank you for sharing the nice recipe and photos with us.  You can make this with any white fish, chicken or lean sirloin for Phase 2. 

Tilapia Pizzaiola
100g Tilapia (or other white fish, steak or chicken)
fresh tomatoes, diced
2-3 garlic cloves
2 t Italian Seasoning
1/4 tsp chili powder
sea salt
white pepper

Preheat oven to 375 degrees.  Take 1/2 the diced tomatoes and place in a baking dish.  Place meat on top of tomatoes.  Take remaining tomatoes and mix in garlic, chili powder and seasoning.  Place this mixture on top of fish or meat.  Season with sea salt and white pepper as desired.  Cover tightly with foil or lid and bake until done.
Note:  Fish usually takes 15-20 minutes, chicken 20-30 minutes and steak 35-45 minutes.
Phase 3:   Add olive oil, onions, spinach and parmesan.

Beef and Cabbage

Hope everyone is having a wonderful weekend!  I thought I would end our cabbage week with nothing but another great cabbage recipe.  Today's recipe is from Michelle, thank you for sending this in to share with everyone.  She noted that this is a resemblance of a popular dish called Kalua Pig.  I know it will be appreciated and enjoyed by many! 

Beef and Cabbage

2-100 gram portions of lean ground beef

1/2 head of cabbage, chopped small

1/4 cup water or broth

shake or two of: (my suggestion would be to start off with 1/8 tsp, up to 1/4 tsp)

onion powder

garlic powder

Bragg's Liquid Aminos

few drops of liquid smoke (it is strong so start small and add to taste)

Salt and pepper to taste

Cook beef in skillet, drain and rinse if desired.  Add cabbage and rest of ingredients in a non stick skillet  over med high heat until cabbage is soft and most of moisture is gone.

Note:  If sharing this with the rest of your family, serve over brown rice.

PS-  This could also be done Phase 2 style with chicken breast in a crock pot and shredded, then stir fried with the cabbage.  Same seasoning just increase if making a large crock pot. 

Asian 'Slaw

It must be cabbage week...Alright....I almost posted this last night I was so eager to share it with you all!  I made this up yesterday, ate it for dinner and thought I was cheating.  No joke!  My kids loved it, they asked for more tonight and wanted the leftovers in there school lunches for today.  This will be a regular even after Phase 2.
I thought this up after seeing a Asian Salad/ Coleslaw in the store and remembered a favorite salad I always like to make for gatherings when I am not on HCG Diet Protocol.  This may even taste better or maybe it's just me because of the nice new flavors I got to taste in this today.  Hope you enjoy more cabbage goodness or try it with spinach too!

Sweet, Sour, Tangy, Spicy- this will satisfy all your taste buds at once! All while 100% on protocol= priceless!

Asian 'Slaw
(2-4 servings)
1/2 large head of cabbage, sliced thin or shredded OR spinach
4 green onions, chopped
1/4 C cilantro, chopped
1/4 teaspoon red pepper flakes OR 1 tsp sugar free chili paste
1 teaspoon Dijon-style prepared mustard- sugar free
1/4 cup cider vinegar OR rice vinegar
1/2 lemon, juiced
2 cloves garlic, minced
1/2 tsp fresh ginger root, minced OR 1/8 tsp ginger powder
1/4 tsp powdered stevia or 10-15 drops liquid
1 teaspoon sea salt
1 TB water
Fresh cracked black pepper to taste

Combine cabbage (or spinach), green onions and cilantro in a large bowl then cover and stick in the fridge to let the flavors combine while making dressing (this really makes a difference).  In a smaller bowl, whisk together red pepper flakes (or chili paste), mustard, apple cider vinegar, lemon juice, garlic, ginger, stevia, salt, and water.  Pour this spicy-tangy dressing over the chopped cabbage and toss well. Refrigerate for 1 hour, then toss again. Taste salad, and add more chili paste, lemon juice, salt, or stevia to taste before serving.
NOTE: If you do not like spicy then leave out red pepper flakes or chili paste.
PS-  Use this dressing over any salad or to create a stir fry with a allowed meat and veggie.
Phase 3:  Add more veggies such as bell peppers, red onion, 1 tsp. of sesame oil and top with sesame seeds. Also sub out the 1 TB water for 1 TB healthy oil of your choice.

Cabbage and Chicken

Hello all the Manic Monday HCG-ers!

We have a special guest post today.  Thank you to Kathy, who sent this recipe and photo to share with all of you.  She has been enjoying this meal while on the HCG Diet Protocol.  We hope you enjoy it too!  Have a great week everyone.

Cabbage and Chicken
3.5 ounce raw chicken breast (no skin or bone)
3.5 ounce cabbage (cut up into chunks)
1/2 cup water
2 tablespoons of fresh squeezed lemon juice
1 teaspoon Mrs. Dash garlic and herbs
1 tablespoon Dried minced onion
1/2 teaspoon Sea salt
1/2 teaspoon Ground black pepper

In a small sauce pan, add your water and lemon juice. Add your chicken breast and cook until it turns white on both sides. Add your seasoning to taste and simmer on low heat until chicken is cooked all the way through. Add water to the chicken as needed to create a nice sauce. While your chicken is cooking, boil your cabbage (covered) in salted water until tender.


To serve, place your cabbage on a plate. Cut up you chicken into small bite size pieces and place it on top of your cabbage. Pour the remaining juices and spices from your pan on top and enjoy.

I usually try and make multiple meals when cooking for phase 2 and freeze what I'm not going to use that day. So you can either make one portion as indicated above or more if you want to save yourself a couple of days of cooking.

If you want to make multiple portions:
Take your package of skinless, boneless chicken breast and cut it up into 3.5 ounce portions. I can usually get six servings. You'll have to increase your seasoning to match. Then weigh you cabbage to match your chicken servings. So if I have six portions of chicken, I weigh 21 ounces (6 X 3.5 ounces) of cabbage to match. After your cabbage is tender, drain and divide it into six equal portions. Each portion can be weighed to make sure they are equal. I usually label and freeze each meal in plastic snack containers.

Veggie Fun

Sunday is a day of rest, family time and fun.  Today I had so much fun with my new kitchen toy.  I have to say I am sold on this, I usually prefer to ignore every type of kitchen gadget that promises to save time but actually takes more time to set up, use and clean then it would be to just get out a cutting board and knife.  This "Veggie Fun Machine" is called a Spiral Cutter and can be used on vegetables, fruit, cheese, etc...anything hard enough to hold by little spikes.  I normally will not post without a new recipe but I have heard so much about these lately and wanted to show you so you can determine if it is worth your money.

I made my Cucumber Salad today using this and just had to post about it.  Anything to make our very limited food list more interesting is a tool for success in my mind.  I also see a great zucchini lasagna in my near P3 future! 

This is what I bought...because it has different blades and shapes. 

but there are many versions and price ranges.  If you have one already, I would love to hear how you use it and recipes!  Have a great rest of your football Sunday!

Rosemary Ranch Chicken

Hey all,
I hope everyone had a great Labor Day weekend and got to take some time off.  Now it's back to work and school today!  Wishing all the teacher's and kids a wonderful day back :)

I wanted to get something posted for everyone to enjoy the rest of what we have of grilling weather.  Here in MN we only have minimal weeks left!  Use up the rest of the herbs in your planters or garden and enjoy the rest of the warm weather we may have coming.

Rosemary Ranch Chicken

1 TB water
1 TB Apple Cider Vinegar
2 TB lemon juice- freshly squeezed
1 TB fresh chopped rosemary *1 tsp dried
1 TB fresh chopped chives *1tsp dried
1 tsp fresh chopped parsley *1/4 tsp dried
1 tsp sea salt
1/4 teaspoon ground black pepper, or to taste
1 packet powdered or 1/4 tsp. liquid stevia
1 pound boneless, skinless chicken breast

Place all ingredients in a bowl and stir to coat.  Cover and refrigerate for 30 minutes to overnight.

Preheat the grill for medium-high heat. Grill until the chicken is no longer pink in the center, and the juices run clear.  Note: You can also broil in oven or pan fry in water or broth.  PS:  This would be great on a white fish and grilled.

Sugar to Stevia Conversion Chart

This is a conversion chart of sugar to Stevia.  This is a very useful guide when I want to take a favorite "regular" recipe and turn it into a Phase 2 protocol recipe.  I am sure this will come in handy for Phase 3 and beyond as well.  I refer to it often when I am cooking food or preparing large batches of iced tea.  I hope you are able to use it as much as I have! 

Have a great weekend Labor Day Weekend everyone!