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IASO HCG Drops to Maximize Weight Loss
HCG (Human Chorionic Gonadotropin) is what triggers the hypothalamus region to mobilize stored fat into the bloodstream to be used as food. It is believed to reset your metabolism and to protect your body’s good fat and keep muscle tissue from breaking down. (which occurs in other low calorie diets without using HCG).

Our product is a professional grade homeopathic HCG weight loss product that is made in the USA. Dieters who need to lose 15 lbs. (7 kg.) or less require a 26 day treatment. Dieters must continue the 500-calorie diet, free to eat anything they please except sugar and starches for the next three weeks. Dieters who need to lose 34 lbs. or more will require at least one extra cycle. However, they must NOT begin the next cycle sooner that 6 weeks.

                  

Why Pay $100's of dollars for HCG?

For only $54.95, Iaso HCG comes to you in a 28 Day supply, 2 fl oz. Our Iaso HCG product is a professional grade homeopathic HCG weight loss product that is made in the USA.

CLICK HERE to Get Started on IASO TEA & IASO HCG Today!



Can I use Iaso HCG and Iaso Tea Together? -- Yes! They make a great team!


While the Homeopathic Iaso HCG drops help to reset your body's metabolism and burns fat, the Iaso Tea helps to detoxify the blood and body. It is important to note that toxins and heavy metals are stored in fat. When fats are burned and released into the bloodstream during the HCG diet, so are the toxins & heavy metals that were stored. This is why Iaso Tea is a great companion to Iaso HCG as it assists the body as a natural and safe daily detoxifier. So be confident in using Iaso Tea daily while on the HCG diet and thereafter to help maintain health and your desired body weight.


More Information on the Homeopathic HCG Diet

Facts About HCG for Weight Loss
Human chorionic gonadotropin, more commonly known as hCG, is a naturally occurring glycoprotein hormone produced during pregnancy. Its various functions in vivo include ovary protection, progesterone level maintenance, and even immune tolerance during pregnancy. It also serves a function to mobilize fat and make it bioavailable to burn as an energy source. Therefore, at the direction of a physician, it is a very safe, effective, and natural tool that enhances and accelerates weight loss.
 
hCG Reduces Cravings
hCG helps to modify eating behavior by targeting the hypothalamus, thus reducing caloric intake. The hypothalamus in the brain regulates the homeostatic control of food intake by receiving, coordinating and responding to metabolic cues and signals from the digestive system. By integrating these metabolic signals, the hypothalamus tells us when we need to eat to maintain a body weight “set point,” much like a thermostat set on a specific temperature. Therefore, the activity of the hCG on the hypothalamus helps to regulate food intake and reduce cravings.
 
hCG “targets” fat in those hard to lose places
When administered in small daily doses, hCG helps to mobilize fat deposits that have formed around the hips, thighs, abdomen, and upper arms. Once this fat has become mobile within the body, it is available for use as a source of fuel. This open access to the hip and waist fat actually facilitates a “targeted” weight loss in people who find it difficult to lose it in these places after a history of dieting. hCG biochemically targets these hard to lose areas and results in weight loss that cannot be achieved by dieting alone.
 
No “sagging”
Perhaps you have noticed that people who have lost weight quickly often have excess skin that has commonly been termed “sagging.” When looking for energy, your body will look for the easiest energy source first. As a result, lean muscle mass is often burned by the body before fat when dieting. Which causes the loss of shape and contour that occurs with the loss of lean muscle tissue.
You can avoid the complication of dieting by maintaining lean tissue and targeting the right fat. Because hCG targets only stored fat deposits, the body’s structural fat and visceral fat, found in muscles and around the organs, is left intact. The result is safe, rapid weight loss, with average weight loss of about thirty pounds per month, or one pound per day. In contrast to other forms of weight loss, the use of hCG, along with exercise and a caloric restriction, produces a more immediately noticeable effect because all of the fat being burned is directly targeted at the common problem areas. In essence, hCG not only helps with weight loss, but actually helps to reshape the body and maintain or improve health.
 
Is HCG safe?
Originally publicized by Dr. A.T.W. Simeons in his 1954 report entitled, “Pounds & Inches”. hCG has been successfully and safely used since the mid -1950’s as an effective weight loss program with minimal side effects.  Though Dr. Simeons' report drew some attention at the time, it would be several years before the 'hCG diet'  became popular. Today there are numerous clinics offering hCG treatment and weight management plans without any adverse effects besides losing weight!

Simeons Original HCG Protical


The entire Simeons Manuscript 'Pounds and Inches' can be read on this website.  We recommend that you download it and safe it to your desktop. Then read it as you go through this process, and pick and choose the parts that are of the most interest to you.
 

http://hcgdietinfo.com/hCG-Diet-Manuscript/Dr-Simeons-Free-Manuscript-Pounds-and-Inches.htm


The 500 Calorie Diet:


Breakfast
  • Tea or coffee in any quantity without sugar with only one tablespoonful of milk is allowed in 24 hours.
  • Stevia is the only sweetener that may be used (buy at health food store - a little goes a long way!)
 
Lunch
  • 100 grams of veal, beef, chicken breast, fresh white fish, lobster, crab, or shrimp. All visible fat must be carefully removed before cooking, and the meat must be weighed raw. It must be boiled or grilled without additional fat. Salmon, eel, herring, dried or pickled fish are not allowed.  Additional protein not on the original protocol; canned tuna packed in water, skim cottage cheese or 1 hard boiled egg or 3 egg whites are allowed.
  • 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. Additional vegetables not on the original protocol that are allowed;  broccoli, bean sprouts, cauliflower, mushrooms, string beans, summer squash, watercress, and zucchini.
  • One bread stick (grissino) or one Melba toast. 
  • An apple, orange, six strawberries or one-half grapefruit
 
 
Dinner
The same four choices as lunch (above)
 
Other key information
  • The juice of one lemon daily is allowed for all purposes.
  • Salt, pepper, vinegar, mustard powder, garlic, sweet basil, parsley, thyme, majoram, etc., may be used for seasoning, but no oil, butter or dressing.
  • Herbal Tea (including Dr Miller's Iaso Tea), coffee, plain water, or mineral water (2 liters of water per day is recommended) are the only drinks allowed, but they may be taken in any quantity and at all times.
  • The fruit or the bread stick may be eaten between meals instead of with lunch or dinner, but not more than four items listed for lunch and dinner may be eaten at one meal.
  • No medicines or cosmetics other than lipstick, eyebrow pencil and powder may be used without special permission.

After the HCG Diet come the Stabilization Phase

 
Congratulations!  You can now take a break from the 500 calorie diet!  This is a time where your mind and body will reconnect, and you should be feeling very strong at this point.  If you are tempted not to go to Stabilization after 40 days of hCG because you have released weight so well, please discuss this with your doctor.  Your body and mind need the break for many reasons including the avoidance of sagging skin and rebuilding your nutritional stock piles.
 
On one hand Stabilization should build on the success of  the 500 calorie diet and give you additional confidence as you go on to a future round or with life.  On the other hand, the switch to Stabilization can be the biggest challenge of the entire hCG protocol.  Keep in mind that the goal of this phase is to maintain your new weight, NOT lose more.  If you have more to lose, you can do another round in 6 weeks.
 
A summary of Dr. Simeons’ Stabilization Phase is as follows:


“It takes about 3 weeks before the weight reached at the end of the treatment becomes stable, i.e. does not show violent fluctuations after an occasional excess.”

“Eat what you want, when you want (preferable when you are hungry, and listen to your body for when you have had enough) except no sugars and no starches, and weigh EVERYDAY. If you are 2 pounds over your last treatment (HCG) weight, perform a Steak Day*.”
 
*Steak Day: “ . . .the moment the scale goes beyond 2 pounds (the morning weight), even if this is only a few ounces, you must, on the same day, skip breakfast and lunch but take plenty to drink. In the evening you must eat a huge steak with only an apple or a raw tomato.”
 
An adapted Steak day: Try this first and if it works, great, if not then on the following day, try the above steak day. You will have fluids for breakfast (coffees, teas, etc.), and 2 boiled eggs and an apple for lunch. A large steak for dinner accompanied by a salad (lettuce and vegetables only) with sweet garlic dressing.
 
There are four main rules that MUST be kept during this phase to successfully keep the weight off and reset your body’s new weight. They are as follows:
  1. No starches. No breads and crackers, cereals, pastas, grains and rice. Dr. Simeon was not specific about legumes (such as kidney beans, refried beans, etc.) so if you decide to eat them, they must be eaten cautiously and in small portions (1/4 cup). Nuts are also starchy and should be eaten with the same caution.
  2. No Sugars. Stay away from the obvious sweets and goodies. Also, be careful with very sweet fruit, and no fruit juices. Avoid added sugars to unsuspected foods. Closely watch labels and be wary of fat-free or low-fat items that may be pumped up with sugars and carbohydrates. Artificial sweeteners, sugar-free gum, and diet drinks are ok. Watch your labels. 
  3. Don’t eat until you are full. Rather, stop when you are satisfied. This takes a certain degree of awareness while you are eating. It is very helpful to use the Hunger Scale as a tool to help track your physical response to the food you are eating. 
  4. Weigh Yourself Every Day. Dr. Simeon said it best when he stated in his protocol, “Relapses may be due to negligence in the basic rule of daily weighing. Many patients think that this is unnecessary and that they can judge any increase from the fit of their clothes. Some do not carry their scale with them on a journey as it is cumbersome and takes a big bite out of their luggage-allowance when flying. This is a disastrous mistake, because after a course of HCG as much as 10 lbs. can be regained without any noticeable change in the fit of the clothes.” Take your scale with you!
The following is a list of allowable foods:
  • Fruits - Most fruits and berries. No fruit juices. Avoid canned fruits with added sugars or in heavy syrup. Also avoid dry fruit. No canned cranberry sauce (too much sugar). Be careful with grapes and bananas.
  • Vegetables – All vegetables are fine except the starchy ones; potatoes, yams, corn, peas, rutabagas, chicory root, or tomato sauces with added sugars.
  • Meats – All meats are ok. Trim the visible fats and go for the leaner choices. Be careful with hotdogs. Jerky’s are ok if they do not have a lot of added sugar (7 grams carbohydrate per serving or less). All seafood’s are fine, but no breaded items (or crab cakes).
  • Dairy – Aim for lower fat options. Cheeses are ok, but don’t overindulge. Do not do yogurt unless it is regular plain and you add your own artificial sweetener. Fat-free and low-fat versions of yogurt are usually loaded with carbohydrates. Cottage cheeses are fine, check the carbohydrates and pick one with the lowest.
  • Starches/Breads – No Starches!
  • Legumes/Beans – Edamame is ok. Most other legumes need to be eaten very carefully and in very small quantities. They are quite starchy and need to be eaten with caution. Chili should be avoided.
  • Nuts/Seeds – These are very starchy and need to be eaten with caution. Peanut butter in small quantities may be eaten. One serving a day of 10 -15 nuts is the maximum that should be eaten. If you are having a hard time controlling your weight in phase 3, cut nuts out completely.
  • Condiments – Watch for added sugars and carbohydrates. Low sugar B.B.Q. sauce is ok. No jams and jellies unless made with artificial sweetener. Low sugar ketchup is ok. Honey mustard has too much sugar. No sweet pickles or sweet pickle relish. Watch out with low-fat salad dressings, many have added sugars – you may be better off going with the regular higher fat versions.
  • Fats/Oils – OKay in small amounts.
  • Sauces – Be careful with starchy gravies made with a lot of corn starch or flour. If the sauce tastes really sweet, it probably has a lot of added sugars, and should be avoided.
Two Sample Phase 3 Menus:
#1:
Breakfast: 2 fried eggs, a fresh fruit.
Mid – Morning Snack: 10-12 almonds.
Lunch: Grilled chicken breast with sautéed peppers and onions, ½ cup cottage cheese.
Mid-Afternoon Snack: Apple with 1 tbsp peanut butter.
Dinner: Grilled steak salad with crumbled blue cheese and red onions w/regular salad dressing.Late-Night Snack: Cheese-stick with 1 cup of sugar-free wassail or sugar free lemonade.

#2:
Breakfast: 2 egg omelet with turkey sausage, onions, and peppers, sprinkled with a little cheddar cheese.
Mid-Morning Snack: Peach with ½ cup cottage cheese.
Lunch: Ham slices with green beans and small salad/regular dressing.
Mid-Afternoon Snack: Celery slices with peanut butter.
Dinner: Lean Hamburger patty with slice of cheese melted, coleslaw (cabbage with mayonnaise, a splash of vinegar, and a pinch of Stevia to sweeten if desired).
Late-Night Snack: ½ cup of plain yogurt, ½ cup unsweetened berries, and
a pinch of Stevia to sweeten if desired.
 

Plateau Breakers

 
If your weight loss slows or stalls, don’t panic.  If you are cheating – stop cheating!  If you don’t think you are doing anything wrong, review the most common errors list and consider some of the following ideas.  Keep in mind that plateaus are not uncommon, and if you stick to the protocol they will pass soon.  Some stalls can be explained (i.e. old weight set points, time of month, ovulation, steroids, and sunburn), other plateaus cannot be explained, but all will pass if you stick to the protocol.  Here are some ideas to make it though the slow times:
  • Increase water to 2-3 quarts per day.
  • Try adding a glass or two of green tea.
  • Eat only one apple per day, or cut down on the size of your apple.
  • Cut out Beef and or Buffalo.
  • Consider that oranges, tomatoes and shrimp stall some people. Try cutting these out and see if your rate of loss increases. Check only one food at a time, eliminate one only for 3 days and see if that helps. 
  • If mixing vegetables – stop.
  • If you are having trouble with constipation, try Smooth Move Tea.
  • Eliminate the bread sticks.
  • Check additives in chicken or other protein sources.
  • Consider if you are potentially at your ideal weight. Are you also hungry and not feeling as good?  It may be time to stop losing. 
  • For women, your cycle may be coming into play – review Dr. Simeons’ manuscript.
  • Have you changed or added any medications? The change may cause a few days delay as your body adjusts.
  • Try an ‘apple’ day - eat 6 apples throughout the day with water. No protein or vegetables on an apple day.
  • Add a brisk walk, yoga or a 15 minute activity to your day a few times per week – anything that raises the heart rate. Activity increases your metabolism and may increase your rate of loss.
  • Make sure you are getting enough sleep.

A Sampling of 500 CALORIE DIET RECIPES

 
BEVERAGES

Dr Miller's Iaso Tea
continue to prepare and drink daily as directed

Strawberry Delight
Crushed ice
1cup ( partially defrosted Strawberries) or 1 med Orange
1 Pkg stevia
5 drops Orange Stevia
5 drops Vanilla Cream Stevia
Blend until smooth
 
Frozen Cappuccino
1 c. crushed ice
5 drops of peppermint stevia
5 drops of chocolate stevia
5 drops of Valencia orange
1 c. of coffee
Mix in blender until smooth. Pour into glass and serve.
 
Lemon Drop Slushy
1⁄2 t. squeezed lemon juice
1⁄2 c. water
1⁄2 c. ice
5 drops of lemon stevia

 
FRUITS

Apple Sauce

Bake an apple and peal off skin and mash and add cinnamon and 1 pkg of stevia and mix all together and serve on plate.
 
Baked Apple
Any apple you like
1 pkg stevia
1 T. cinnamon
1 T. water
1 t. cinnamon
Cut apple core almost through and mix together stevia and cinnamon with 1 T. water. Place apple on a sheet of foil and mold foil to cup the apple. Pour stevia and cinnamon mixture in the apple core and tighten foil securely around apple. Bake 350 for 45 minutes. Serve in a shallow dish and sprinkle cinnamon over the apple.
 
Jamaican Grapefruit
1⁄2 grapefruit
Cinnamon
1-2 Pkg of stevia
Using a serrated edge knife, cut grapefruit in half as normally would and place on an oven safe dish and bake for 2 minutes. Cut around center core, rind, and partitions. Sprinkle with cinnamon and stevia.
 
Strawberry Flower
4 Large strawberries or 6 small
1 T. cinnamon
1 pkg stevia
Slice strawberries and place on a plate shaped like a flower. Mix cinnamon and stevia and sprinkle over the strawberries.
 

DRESSING & BROTHS

Balsamic Vinaigrette

1/3 cup balsamic vinegar
2 T. water
2 T. dried thyme
1⁄4 t. salt
1⁄4 t. pepper
1 T. dried basil
1⁄4 t. garlic powder
Add all ingredients in a blender and mix well.
 
Chicken Broth
1 chicken breast
8 cups water
4 cups water
5 t. poultry season
5 t. onion powder
4 garlic cloves
4 t. black pepper
3 t. sea salt
3 T. celery salt
1 cheese cloth
1 string
Mix all herbs and place in the cheese cloth wrap string around cloth to secure all herbs and place it in the stock pot with 8 cups of water and the chicken breast and boil for 35 minutes or until chicken breast is cooked. Place a strainer on top of a bowl with a coffee filter to Strain broth to extract any fat from chicken breast and use the chicken for other recipes. Keep the cheese cloth to see if you need to continue to add more flavors to the stock for the additional 4cups of water and bring to a boil for additional 30 minutes. Set aside and chill. Use the broth for recipes for flavor and for a cup of broth before lunch and dinner.
 
Citrus Dressing
1⁄4 cup apple cider vinegar
1 cup water
1 T lemon
1 pkg stevia
1⁄4 t garlic powder
 
Dill Dressing
1/3 cup apple cider vinegar
2 T. water
2 T. dried basil
2 T. dried dill
1 t. garlic powder
1 t. dry mustard
1 t. onion powder
Mix all ingredients in a blender and mix well.
 
Vinaigrette Dressing
1⁄4 c. apple cider vinegar
1⁄2 c. water
2 shakes celery salt
2 shakes onion salt
Ground pepper to taste
3 Pkg stevia
 
 
SALADS & SOUPS

Beet Greens or Asparagus

2 T. chicken bouillon base
2 c. chopped beet greens or Asparagus
Dash of onion salt
Heat bouillon base on medium to just prior to boiling, Reduce heat, add greens and sauté a few minutes until tender. Sprinkle with onion salt.
 
Citrus Shrimp & Greens
3.5 ounces of shrimp
2 T. lemon juice
1T. lime juice
3T. apple cider vinegar
1t. garlic powder
1t. pepper
1⁄2 t. onion salt
Place fish in a bowl and mix together all ingredients and let it stand and marinate for 1⁄2 hour. You can either grill the shrimp on a grill or in a non-stick frying pan. Serve over your favorite salad greens.
 
French Onion Soup
1 Vidalia onion
2 c. beef broth
3.5 ounces lean steak
1t. garlic powder
1t. onion salt
1t. pepper
2 Melba toast
Slice onion with an apple slice to make wedges and to open up the onion. Season the onion and place it on top of a foil sheet. Add 1⁄4 c beef broth, and wrap it up tightly, and place in a baking dish and bake at 350 degrees for 1 hour. You want to make sure the onion is not too soft you want it a little firm. Serve in a bowl with 2 cups of beef broth and 2 Melba toast.
 
 
ENTREES

Balsamic chicken wraps

3.5 ounces chicken
2 med green cabbage leaf
2 med Napa cabbage leaf
1 garlic clove
3 T. balsamic vinegar
1⁄4 t onion powder
1⁄4 salts
1⁄4 pepper
1 T. fresh ginger
Mix together finely grated ginger, garlic, onion powder, balsamic vinegar, salt, pepper and chicken pieces. Cook until chicken is cooked thoroughly and then add the Napa cabbage and cook until cabbage is slightly cooked. Take the 2 green cabbage leaf and split the chicken mixture and place in cabbage leaf’s and roll into a wrap.
 
Balsamic Mustard Crusted Steak
3.5 ounces filet or London broil
1 t. mustard powder
2 t. balsamic
1⁄4 t salt
1/2 t freshly ground black pepper
2 garlic cloves (minced)
Mix all seasoning in a mixing bowl. Line a broiler pan with foil and place steak on top. Coat evenly with mustard mixture and let stand 10 minutes. Broil steak to desired doneness. 3 to 4 minutes per side for medium-rare. Let stand 5 minutes before slicing and serving.
 
Bun-less Chicken Burger
3.5 ounces of ground chicken breast
1⁄4 t. pepper
1⁄4 t onion salt
1⁄4 t. onion powder
1t. garlic powder
1⁄4 t dry mustard
2T. balsamic vinegar
2 cups spinach
Mix all ingredients into the ground chicken breast and mold into a small patty. Grill or broil and serve with the spinach and balsamic vinaigrette.
 
Chilean Sea Bass
3.5 ounces of sea bass fillets
2 cloves garlic, minced
1⁄2 of lemon
1⁄2 t. salt
1⁄2 t. lemon pepper
2 T. finely chopped cilantro
1⁄2 t. paprika
Arrange Sea bass fillets in a single layer on foil-lined broiler pan. Spread garlic and cilantro on and around fish. Squeeze lemon juice on fillets, sprinkle salt and lemon pepper to taste, and add paprika for color. Cover with foil and crimp edges to form a seal.
Bake at 450 for 20 minutes.
 
Citrus Mahi Mahi
3.5 ounces Mahi Mahi
1 T. fresh lemon juice
1 T. fresh lime juice
1 garlic clove, minced
1⁄2 teaspoon dried thyme
1⁄2 teaspoon dried dill
1⁄4 t pepper
1⁄4 t salt
1⁄2 citrus dressing
Mix together lemon juice, lime juice, garlic, thyme, and salt and pepper to taste. Place in a shallow dish, drizzle with citrus dressing mixture, turn to coat and marinate at room temperature for 10 minutes. Heat grill pan or grill over medium heat. Cook for 3 to 4 minutes per side.
 
Curry Chicken and Spinach
3.5 ounces chicken
2 cups spinach
2 t. onion powder
1 garlic clove (minced)
1⁄2 cup chicken broth
1⁄4 t salt
1⁄4 t pepper
1 lime
1 T. curry powder
Mix chicken and all seasonings and 1⁄2 the lime and cook chicken through. Throw the spinach in for 1 minute and serve in a bowl and squeeze the other 1⁄2 of the lime.
 
Ginger Steamed Red Snapper
3.5 ounces red snapper
2T. fresh grated ginger
1⁄4 cup balsamic vinegar
2 drops liquid stevia
1⁄4 t. salt
1⁄4 t. pepper
1 lemon wedge
Finley grate 1 T of fresh ginger in small skillet. Add the balsamic vinegar and cover with water to reach 2 inches and bring to a simmer. Season red snapper with grated ginger, lemon, salt and pepper. Place in steamer and cook for about 10 minutes.
 
Lemon Garlic Chard
2c. roughly chopped Swiss chard
1 large or 2 small garlic cloves
4 T. water
Fresh lemon juice
Sea salt
Pepper
Put 1 T. water in non stick pan saute garlic until tender and set aside. Pour remaining water into pan and add chard. Cook over medium heat for about 5 minutes, tossing occasionally. Drain off excess juice and return to pan adding in sautéed garlic. Before serving, give a squirt of lemon juice and a shake of salt and pepper.
 
Lemon Lime Tilapia
3.5 ounces Tilapia or any white fish
1⁄2 lemon slice
1⁄2 lime slice
1 garlic clove (minced)
1⁄4 salts
1⁄4 pepper
1⁄2 t dry dill
1⁄2 cup water
Mix together lemon juice, lime juice, garlic, salt, pepper, and dill. Marinate fish in seasonings for 10 minutes and place in non-stick pan with water and cover and steam for 10 minutes.
 
Lemon Zest Crab Cakes
3.5 ounces crab
1 garlic clove (minced)
1 T. onion powder
1⁄2 t. lemon zest
1⁄4 t salt
1⁄4 t. pepper
1 t. dry mustard
2 lemon wedges
1 T. parsley
1 t. lemon zest
Mix everything together and put into 2 small patties. Place in a baking dish and bake for 15 minutes and place on serving dish.
 
Marinated London Broil Steak & Salsa
3.5 ounces London broil
1/3 cup balsamic vinegar
2T. dried Oregano
3T. garlic powder
1⁄4 t salt
1⁄4 t pepper
2 cups diced tomatoes
Marinate London broil with all seasons for 1 hour. Season diced tomatoes and place 1⁄2 in the middle of the plate. Broil or grill steak to your temperature. Place on top of salsa and add the remainder salsa.
 
Mock Egg Roll
3.5 ounces of Chicken
2-3 big cabbage leaves
1c. shredded cabbage
1/8 t. onion salt
1/8 t. garlic powder
1/8 asian spices
1⁄2 Pkg stevia
Steam big cabbage leaves for 5 minutes. Move leaves over to side of steamer to make room for shredded cabbage. Steam both for 5 minutes. Remove shredded cabbage to a mixing bowl. Add chopped chicken or shrimp and spices. Mix and then wrap in a big cabbage leaf.
 
Oven Chicken Salad
1 chicken breast
1⁄2 t. cayenne pepper (optional)
1⁄4 t. onion powder
1⁄4 t. salt
1⁄4 t. pepper
1⁄4 t. garlic powder
1⁄2 t. poultry season
2 cups spinach or lettuce
Vinaigrette Dressing
1⁄4 cup apple cider vinegar
1⁄2 cup water
1 t celery salt
1 t. onion salt
1 t. pepper
1 pkg stevia
Mix all seasonings together and roll chicken in mixture so it is smothered and place on a foil sheet and wrap up nice and tight. Put on a cooking sheet and bake at 375 degrees and bake for 20 to 30 minutes. Cut up in small pieces and measure 3.5 ounces of chicken and put on a bed of spinach or lettuce and drizzle the vinaigrette dressing. Save the remainder of the chicken breast for another meal.
 
Rosemary Fish & Lemon Garlic Chard
3.5 ounces of Halibut or Tilapia
Italian Herb Seasoning
1 t. Rosemary grinded
1 t. Ground pepper
1 t. Sea Salt
2 slices of Fresh lemon juice
2c. broccoli
1 t. garlic salt
Sprinkle both sides of fish with spices. Place fish on a nonstick frying pan with 1/3 cup of water and lemon juice. Place a lid on the pan to keep the steam within the pan. Cook for 3 to 4 min. Fish is done when flakes easily with a fork.
 
Spicy Cajun Scallops
3.5 ounces scallops or shrimp
1 lemon
1⁄2 dry mustard
1 t. pepper flakes
2 garlic clove (minced)
1⁄4 salts
1⁄4 pepper
1⁄2 cup water
Mix together lemon juice, dry mustard, cayenne, garlic, salt, pepper and scallops. Fill a non-stick frying pan with water and place scallops and cover with lid for10 minutes.
 
Spicy Taco Salad
2 cups Romaine Lettuce
3.5 ounces London broil or filet
1⁄4 t. garlic salt
1⁄4 t. chili seasoning
Prepare the beef on the grill. Crumble beef and mix in garlic, salt, and chili seasoning. Top lettuce with ground beef mixture. Serve with Vinaigrette Dressing on the side.
 
 
DESERTS

Apple Cobbler
1 sliced apple
1/8 t. cinnamon
1 Pkg stevia (or less to taste)
Toss the above ingredients and arrange on oven safe dish
Topping 1t. cinnamon and 1Pkg stevia (or to taste)
 
Apples with Strawberry Sauce
1⁄2 of a Jonathan apple
3 strawberries
3 drops vanilla Creme stevia
Slice apple and arrange on a plate. Mash the strawberries with a fork and add vanilla Creme stevia to make a sauce. Pour over the apple slices.


Much Success with the Iaso HCG, Iaso Tea and Bon Appetit!



 

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Disclaimer: This information is not intended to substitute for the advice provided to you by your own physician or health care provider. You should not use any information contained in our site to self-diagnose or personally treat any medical condition or disease or prescribe any medication. We only recommend using the HCG drops under the direction of a physician. If you have or suspect you have a medical condition, contact your personal health care provider immediately. All information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure or prevent any disease.


 

 

 

 

 

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