My HCG Cooking Blog - Favorite recipes and discoveries on my HCG weightloss journey (2024)

February 14th is just around the corner! Don't fall off the weight-loss wagon and make some yummy HCG-Friendly Valentine's Treats.

Phase 2: Definitely limited, but there are still treats to enjoy.

If you're in Phase 3: So many options open up!

For sweet treats, check out:

And for some fun Beverages:

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I wasn't even a big fan of coconut milk... you know, the stuff that comes in a can. I've used it a few times for recipes but I wouldn't just drink it.

Then my friend shared this link about making your own coconut milk. I had the coconut on hand so I gave it a try. It took 5 minutes and is a.ma.zing.

Step 1. Boil 1 cup of water
Step 2. Put 1/2 cup unsweetened shredded coconut in food processor or blender.
Step 3. Pour hot water over coconut.
Step 4. Pulse about 20 times, letting the mixture sit for a couple of seconds in between. (Don't run it continuously)
Step 5. Strain through a fine sieve into a jar. Refrigerate.

You can use the coconut shreds again, with another cup of hot water. The original link says you can make 4 cups of coconut milk with the same shreds.

You can also take the leftover coconut shreds, dehydrate them, and grind them into coconut flour. Thrifty!

As pictured on the original link, the coconut oil will rise to the top and solidify in the refrigerator. I am always trying to get more coconut oil in (I don't like eating it plain and I don't really eat toast, though it's great on toast) so I just stirred it back in and drank it. I also stirred in some vanilla, a few drops of liquid stevia, and about a teaspoon of cocoa powder. Yum!

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Are you ready for the big game? Surprise your friends with these yummy recipes that are low-carb, gluten-free and sugar-free! Or if you're going to a Super Bowl Party and wondering how to stay on protocol, consider bringing a few of these with you so you can eat according to the plan but not feel left out.

I'll list out some of the best main dishes, and don't forget to look for desserts too!

Phase 2

Phase 3

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This is another version of the P3 Taco Pizza, with chia instead of flax. I also flattened it more and baked it longer, so it made a nice crispy base for my taco toppings. Delicious!

Crispy Low Carb Tostada

1 Tbsp Coconut Flour
1 Tbsp Chia Seeds
1 Tbsp Water
1 Egg
1 cup Colby/Jack, Cheddar or Monterrey Jack Cheese, shredded
1 clove Garlic, minced
1/4 tsp Cumin
1/4 tsp Chili Powder
Taco toppings

Preheat oven to 350*. If you use a pizza stone, preheat it in the oven as well.

Mix all ingredients well and press onto parchment paper into a circle about 1/8 inch thick.

Bake for 20 minutes. If you didn't use the pizza stone method, bake about 10 minutes, then flip crust and bake another 10 minutes on the other side, or until crispy and done on both sides.

Top with desired taco toppings and serve! I used seasoned ground beef, shredded cheese, lettuce, salsa, sour cream and guacamole.

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Warning: this is RICH! I baked it in a casserole dish without a crust but it would work fine with a crust as well. I recommend almond meal, butter and stevia or erythritol for a crust.

This is a small cake. For a full cheesecake, I would recommend you quadruple this recipe (so use 2 pkgs of cream cheese, 4 eggs, etc).

Chocolate Cheesecake

3 Tbsp Butter
6 Tbsp Cocoa Powder
4 oz Cream Cheese, softened (1/2 package)
4 TbspErythritol, likeWholesome Sweeteners Organic ZeroorZ-Sweet,powdered (I whiz mine up in the blender)
20-25 drops Liquid Stevia
1 tsp Vanilla
1 Egg

Preheat oven to 350* and spray a small oven-proof dish with cooking spray. (Mine is about 4" square.)

Melt butter and remove from heat. Stir in cocoa and cream cheese. Add erythritol one tablespoon at a time, mixing thoroughly as you add each one. Add liquid stevia and vanilla, mix well. Stir in egg and pour mixture into prepared dish. Bake about 20 minutes, then turn off the oven and leave the cheesecake in for about 30 more minutes. The center should be set but wiggle some if you jiggle the dish. Remove from oven and let cool, then refrigerate at least a couple of hours to set. Slice and serve.

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For the first time ever, I made my own pulled pork! Then I wanted some barbecue sauce for it, but since I'm really trying to cut down on sugar, I thought I'd try making my own. I love the mustard style bbq sauce (is this South Carolina barbecue? I can never keep that straight) so here is my recreation. I loved it and so did my husband, who is very picky about his bbq. :)

Sugar Free Mustard Barbecue Sauce

1/4 cup Mustard
1 Tbsp Apple Cider Vinegar
8-10 dropsLiquid Stevia
1/2 tsp Onion Powder
2-3 tsp Worsecestershire Sauce

The pulled pork couldn't have been easier: simply put a boston butt in the crock pot with a little water and salt and pepper, and cook on low for about 8 hours. Then shred the meat. Done! Pork is not allowed on HCG Phase 2 but should be fine on Phase 3. You could use the sauce on some chicken or beef in phase 2, though.

This was one of those accidental strokes of genius. I was making a huge batch of meatballs to feed my freezer (yay for bulk cooking!) but I didn't want to eat meatballs for dinner after doing all of that prep. So I made a serving of meatballs into a burger and grilled it. Delish! Serve with a little marinara on top if you like (and cheese if you're on HCG Phase 3) or homemade Phase 2 ketchup.

Meatball Burgers

3.5 oz Ground Beef
1 Tbsp Bread Crumbs (this is the equivalent of your melba or grissini allowance. You can crush that if you prefer)
1 Tbsp Milk
1/4 tsp Onion Powder
1/4 tsp Basil
1/4 tsp Oregano
1/4 tsp Garlic Salt
pinch of Black Pepper

Combine all ingredients and form into a patty, then grill until done.

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