The second phase of the HCG diet, also known as the weight loss phase, officially starts on the second or third day of your diet plan; although it depends on the particular protocol you’re following. In this stage, you get to cut down your calorie intake to 500 per day (as per the A.T.W Siemons protocol) and watch your meals strictly but we suggest you intake at least 1200-1500 calories per day.
Finding out the various HCG recipes for this phase would help make things a lot easier for you during the process. With the right meal plan, you’d be able to feel satisfied after every meal, and ward off hunger for longer periods during the day. While you won’t be able to eat breakfast during this phase, so you’ll have to make the most out of your lunch and dinner times; making the meal as epic as possible.
You don’t necessarily have to starve during breakfast. You can make a light snack out of the vegetables. Since there’s no law that says you have to use up your 500 calories per day intake on just lunch and dinner, you can split it up (100/200/200).
During the day it’s encouraged that you drink plenty of fluids since it’s a great way to feel full quickly. It could be water, green tea, or black tea; even though water is highly recommended to help flush out impurities from your system. If you decide to go with tea (green or black) just remember to abide by the no-sugar rule.
HCG Phase 2 Recipes
Dieting is never easy, but it’s a sacrifice we have to make if we want to feel and look good. The 500 calories per day rule might seem to be really tiny for some people. The trick to surviving this stage is to pick a recipe that satisfies and makes you feel full. Here are a few phase 2 recipes that you could try out.
Kung Pao Chicken
This meal is relatively easy to make and tends to bring satisfaction to the dieter without causing them to overstep their calorie count. It can be made in advance and stored until you’re ready to eat.
- 5 ounces of chicken (cut into chunks and broiled or grilled),
- 1 teaspoon of sambal oelek
- ½ cup of chopped onions
- 1 part Bragg’s amino acid, 1 part rice vinegar
- 1 teaspoon of fresh ginger root
- 3 cloves of minced garlic, water, and salt.
Directions: Combine the marinade sauce with the chicken in a dish, then refrigerate for about 30 minutes to 1 hour. After that, mix the chicken with the sambal oelek and cook for 10 minutes in a non-stick pan. The flame should be minimal. Once the chicken is ready, remove it from the pan and set it aside. Add the diced onions to the pan and stir-fry until it’s tender and caramelized. Mix the seasonings with the onions and cook for 1-3 minutes. Add the sauce to the pan, then the chicken, and cook for about 3 minutes. Use the pepper and salt for flavoring the broth. Visit the food network for recipe making video.
Apple and Asparagus Salad
This meal can serve as a side dish with lunch or dinner. You could also save it as a snack to curb your cravings.
- One small apple (sliced and cored)
- 8 stalks of asparagus (chopped into tiny bite-sized chunks)
- 1 finely minced red onion, water
- ¼ teaspoon of fresh cinnamon
- a pinch of salt, pepper, and stevia
- 4 tablespoons of freshly squeezed lemon juice.
Directions: Mix the cinnamon, lemon juice, stevia, and water together. Pour the mixture over the asparagus and allow it to marinate for about 10 minutes. Use a non-stick pan to sauté the asparagus lightly, and then mix in apple and onion. Add salt and pepper to the combination, and refrigerate for 10 minutes. You could either serve the meal hot or cold.
Mediterranean Baked Chicken Tomato Cups
- 7oz ground chicken (100g per 3.50z skinless),
- 4 large tomatoes, 1 tablespoon of finely chopped onions
- ½ tablespoon of minced garlic
- 1 tablespoon of salt
- 1 tablespoon of dried oregano
- ½ tablespoon of dried rosemary, parsley, ground coriander, and cumin.
Directions: Cut off a ½-inch slice of the top of the tomatoes. Scoop out the seeds and discard them. Remove most of the flesh and juice of the tomato (you could store them and make a blended tomato smoothie later). Place the hollowed out tomato cups on a rimmed baking sheet that’s been lined with parchment paper, and set it aside. Preheat the oven to 3500 F. Place a medium skillet over a medium heat, and sauté the garlic and onion until they’re tender and softened. Add the ground chicken to the mixture and cook for around 6 minutes until the meat crumbles under your spoon.
Add the salt, rosemary, oregano, garlic powder, ground cumin, and coriander, and then stir. Remove the pan from the flame, and add in the fresh parsley. Stuff ¼ cup of the chicken mixture into the various tomato cups. As soon as you’re done with the stuffing, cover them loosely with a foil, and bake until the tomatoes are tender, and the filling is hot all over (which should be approximately 25 minutes).
Depending on your preference, you can also use 95-99% ground beef in this recipe instead of chicken.
Baked Fish with Asparagus
- 1 minced clove of garlic
- 5 grams of white fish
- 3 stalks of asparagus
- ½ finely minced red onion
- 4 tablespoons of freshly squeezed lemon juice, parsley
- ½ cup of vegetable broth
- 1 tablespoon of caper juice and breadcrumbs
- ¼ tablespoon of dried dill, a pinch of tarragon, salt, and pepper.
Steps: Place the asparagus in a baking pan and cover with the white fish. Mix all the spices with the vegetable broth and add to the fish dish, gently coating its surface. Sprinkle the surface of the fish with the breadcrumbs, and bake at 3500 F for 20 minutes, or as soon as the fish is done. When it’s fully cooked, the fish will appear to be white and flaky. Serve the dish with parsley garnish.