HCG Diet Cookbook E-Book

Mary Nabors

• Herausgeber: Youcanprint
• Kategorie: Ratgeber
• Sprache: Englisch
• Veröffentlichungsjahr: 2021

Beschreibung

Discover What is the HCG Diet and Get Delicious HCG Recipes! DISCLAIMER: HCG diet is not a typical diet. Please advise a doctor before implementing it. The HCG diet is a weight-loss diet, which can bring you results in a matter of a few days. Limiting your calorie intake to 500 per day, and with a few tweaks, you can manipulate your body into fast weight-loss, increased metabolism, and low hunger-levels. In this book, you will reveal +100 HCG that you can use even TONIGHT! Here's what you can find inside: Vegetarian HCG recipes Chicken HCG recipes Beef, meat and seafood HCG recipes HCG Desserts And much, much more! With plenty of recipes at your side, following the HCG diet is a piece of cake! Scroll up, click on "Buy Now with 1-Click", and Get Your Copy NOW!

Leseprobe

Contents

HCG Diet Cookbook 100+ HCG Diet Vegetarian Recipes for Weight Loss and Rapid Fat Loss

RECIPES

HCG Diet Cookbook

100+ HCG Diet Vegetarian

Recipes for Weight Loss and

Rapid Fat Loss

Mary Nabors

 Copyright 2020 by Mary Nabors All rights reserved.

This eBook is provided with the sole purpose of providing relevant information on a specific topic for which every reasonable effort has been made to ensure that it is both accurate and reasonable. Nevertheless, by purchasing this eBook, you consent to the fact that the author, as well as the publisher, are in no way experts on the topics contained herein, regardless of any claims as such that may be made within. As such, any suggestions or recommendations that are made within are done so purely for entertainment value. It is recommended that you always consult a professional prior to undertaking any of the advice or techniques discussed within.

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Furthermore, the information that can be found within the pages described forthwith shall be considered both accurate and truthful when it comes to the recounting of facts. As such, any use, correct or incorrect, of the provided information will render the Publisher free of responsibility as to the actions taken outside of their direct purview. Regardless, there are zero scenarios where the original author or the Publisher can be deemed liable in

any fashion for any damages or hardships that may result from any of the information discussed herein.

Additionally, the information in the following pages is intended only for informational purposes and should thus be thought of as universal. As befitting its nature, it is presented without assurance regarding its prolonged validity or interim quality. Trademarks that are mentioned are done without written consent and can in no way be considered an endorsement from the trademark holder.

RECIPES

ZUCCHINI SOUP CREAM

Ingredients :

 2 zucchini, finely chopped

 1 onion, finely chopped

 400 ml fat-free vegetable broth

 1/2 bunch fresh smooth parsley or fresh cress, finely chopped

 1 pinch of freshly grated nutmeg

 50 g cream cheese (0.2% fat)

 salt and pepper

Preparation :

1. Place the onion in a saucepan and braise until it is slightly glassy.

2. Add zucchini and roast. Add vegetable broth and 3. Let it cook for another 20 minutes. Remove from the heat and stir in the cream cheese.

4. Puree the soup with a hand blender, season with salt, pepper and nutmeg and garnish with smooth parsley or cress.

Tip :

The soup can also be made from fennel (1 fennel) or celery (celery bulb). This goes with fresh shrimp or fish, which you can fry fat-free in a pan and serve with the soup. Possibly add a dash of balsamic vinegar to the soup.

SPICY MUSHROOM SOUP

ingredients

 1 onion, chopped

 1 pc of fresh ginger (approx. 20 grams), peeled and finely chopped

 3 sticks of celery, washed and finely chopped

 2 cloves of garlic, peeled and finely chopped

 1 fresh chili pepper, halved, seeds removed and cut into fine strips, alternatively 1 tsp Sambal Oelek

 2 sprays of olive oil

 2 star anise

 3 kaffir leaves (from the Asian shop)

 1 stalk of lemongrass, outer layer removed and cut through (lemongrass is removed after cooking)

 200 g mushrooms, cleaned and sliced

 Juice from a lime

 2 tbsp soy sauce

 1/2 bunch fresh coriander, roughly chopped

 salt and pepper

preparation

1. Fry the onions, garlic, celery and ginger in a saucepan with olive oil.

2. Deglaze with a good 1 liter of water. Add lemongrass, kaffir leaves, star anise and chilli. Bring to the boil and simmer for about 30 minutes. Pour the soup through a sieve into a second saucepan. Throw away spices.

3. Bring the soup to the boil, add the mushrooms and let it cook for 1 minute. Then add soy sauce and lime juice to the soup and season with salt and pepper.

Garnished with coriander, serve.

tip

A handful of sprouts goes well with it, e.g. mung beans or other vegetables of your choice.

During the stabilization phase, you can top off the soup with a little sesame oil.

Ministrone

ingredients

 200 g green beans, cleaned and ends cut

 4 stalks of celery with green, washed and diced

 200 g zucchini, washed and diced

 1 clove of garlic, peeled and pressed through

 1 red chili pepper, cut open lengthways and cut into fine strips

 1 spray of olive oil

 10 cherry tomatoes, halved

 salt and pepper

 600 ml vegetable broth

 1 bunch fresh basil, chopped

preparation

 Boil the beans in boiling salted water for about 10

minutes, quench and drain.

 Braise the garlic, chilli, celery and zucchini in a saucepan with the olive oil, pour in the broth and salt. Bring to the boil and simmer on medium heat for about 5 minutes. Add tomatoes and beans to the soup and season with salt and pepper.

 Garnish with basil and serve.

Curry cauliflower soup asian

ingredients

 1 large cauliflower, washed and cut into florets

 1 piece of fresh ginger (approx. 20 g) peeled and finely chopped

 1 large onion, peeled and

 finely chopped

 2 cloves of garlic, peeled and finely chopped

 2 –3 tbsp curry powder

 1/2 tsp ground coriander

 1/2 tsp ground cumin 1/2 tsp paprika powder noble sweet

 1 knife tip cinnamon powder

 600 ml fat-free vegetable stock

 8 tbsp low-fat coconut milk

 juice a lime

 1/2 vol. fr. Coriander or parsley, finely chopped

 salt and pepper

preparation

 Braise the onion, garlic and ginger in a saucepan

 until they are slightly glassy. Add the spices and roast with.

 Add 2 vegetable broth and cauliflower florets and simmer for 20 minutes.

 Add 3 coconut milk to the soup and puree.

 4 Season with salt, pepper and lime juice and serve garnished with coriander.

Warming chicken soup with fennel

ingredients

 180 g chicken breast

 1 pc fresh ginger, very finely chopped 1 onion, cut into cubes 1 bunch of

 soup greens (without carrot),

 cut into cubes

 1 fennel bulb, cut into cubes 600 ml vegetable broth

 salt and pepper

 1/2 bunch of chives, into fine Cut rolls preparation

 Put the chicken breast, ginger, soup greens and fennel with the vegetable stock in a saucepan and cook gently in 20 minutes.

 2 Season with salt and pepper and serve sprinkled with chives.

tip

In the stabilization phase you can make the recipe for 4

people with a whole organic soup chicken. Bring soup chicken and green soup including carrots to a brief boil in 3

liters of vegetable broth and simmer for 3 hours with the lid closed.

SPICY VEGETABLE SOUP WITH MEATBALLS

ingredients

 1/2 tsp fennel seeds, finely chopped in a mortar

 1 large fennel bulb, cleaned (store and chop fennel green), quartered, stalk removed and cut into thin slices

 150 g celeriac, cleaned, and cut into small cubes

 2 celery stalks, washed and cut into pieces

 2 cloves of garlic, finely chopped

 1 small piece of ginger, grated or chopped

 9 cherry tomatoes, halved

 1/2 red pepper, finely chopped

 1 small zucchini, washed and sliced

 Salt pepper

 600 ml vegetable broth

 400 g minced beef

 1 egg

 2 tbsp soy sauce

 1/2 tsp finely grated organic lemon peel

 1/2 tbsp lemon juice

 1 / 2-1 fresh red chili pepper, halved, seeded and finely chopped or 1 tsp Sambal Oelek

 1 bunch of coriander, leaves plucked, 1/3 finely chopped.

preparation

 Braise the fennel, celery and garlic in a saucepan with a little water.

 Pour in the broth and cover and simmer over medium heat for 6 minutes. After 3 minutes, add zucchini and peppers.

 Add fennel green with lemon peel and juice, fennel seeds and ginger to the soup.

 Beat the egg thoroughly in a bowl with a whisk, add salt, pepper, chilli or sambal oelek, soy sauce and 1/3

of the chopped coriander and knead the minced meat well with your hands and mix thoroughly with the egg.

 Form small meatballs and add to the soup and cover and let them steep at low temperature for approx. 8-10 minutes depending on the size of the meatballs.

Add the tomato halves shortly before the end of the cooking time.

 Add the lemon zest and juice to the soup and season with salt and pepper. Serve garnished with remaining coriander leaves.

tip

Fennel seeds have a sweet anise-like aroma. We can use it on this dish as it is very low in fat. Fennel seeds are rich in

vitamin C, potassium, calcium and magnesium. Ideal for mild indigestion and flatulence.

FISH STEW

ingredients

 1/2 tsp fennel seeds, finely chopped in a mortar

 1 large fennel bulb, cleaned (store and chop fennel green), quartered, stalk removed and cut into thin slices

 150 g celeriac, cleaned, and cut into small cubes

 150 g leeks or spring onions, cleaned, washed thoroughly and cut into rings

 2 cloves of garlic, finely chopped

 Salt pepper

 250 ml vegetable broth

 180 g cod fillet, cut into 3 cm pieces

 50 g scampi without skin, washed

 1/2 bunch of dill, chopped

 1/2 tsp finely grated organic lemon peel

 1/2 tbsp lemon juice

 1 pinch of chilli flakes or fresh red chilli preparation

 Braise the fennel, celery, garlic and leek (onion) in a saucepan with a little water. Season with salt and pepper.

 Pour in the broth and cover and simmer over medium heat for 5 minutes.

 Add 2⁄3 of the fennel green and dill with lemon peel and juice, fennel seeds, a little salt and chilli. Put the fish and shrimps in the saucepan and cover and let

them simmer for 6 minutes on a mild heat, turn after half the time.