Recipes P2

Remember to read label’s, also make sure all of your spices have NO sugar or MSG in the ingredients, they  may cause a stall in weight loss or even weight gain.

Main Dishes

Chicken Adobo (2 servings)
2 100 gr chicken breast- boneless, skinless
1/4 cup Braggs apple cider vinegar
1/4 cup Braggs liquid aminos
1/4 of a diced onion
1 chopped garlic clove
1 bay leaf
1/4 tsp ginger
pepper (optional)

Marinating raw chicken in liquid aminos, vinegar, and ginger makes it very flavorful!
Cook onions and garlic until slightly tender.
Add vinegar, soy sauce, bay leaf, and ginger and cook on medium for 3 minutes, or until bubbly.
Reduce heat and add chicken. Cook for 10-15 minutes or until done. Simmer sauce more if it needs to be thickened

Basil Chicken

1/2 c. finely chopped green or red onion
1 clove garlic, chopped
2 1/2 c. chopped tomatoes
100 grams. Boneless chicken breast halves, cooked and cubed
1/4 c. chopped fresh basil
1/2 tsp. salt
1/8 tsp. hot pepper sauce

Warm large skillet to medium-high heat. Sauté the onions and garlic. Stir in the tomatoes, chicken, basil, salt and hot pepper sauce. Reduce heat to medium, and cover skillet.  Simmer for about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft.

Blackened Chicken

Makes 2 servings
1/2 tsp. paprika
1/8 tsp. salt
1/4 tsp. cayenne pepper
1/4 tsp. ground cumin
1/4 tsp. dried thyme
1/8 tsp. ground white pepper
1/8 tsp. onion powder
200 grams, boneless chicken breast halves

Preheat oven to 350 degrees F (175 degrees C).  Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.  Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder.  Coat the chicken breasts evenly with the spice mixture.  Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the baking sheet. Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.

Braised Vinaigrette Chicken

600 grams (approx 6 boneless chicken breast halves)  Makes 6 servings
ground black pepper to taste
1 tsp. garlic salt
1 onion, thinly sliced
1/2 c. apple cider vinegar
1lb stewed and diced tomatoes
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. dried rosemary
1/2 tsp. dried thyme

Season chicken breasts with ground black pepper and garlic salt. Lightly coat a medium skillet with cooking spray and brown the onion and seasoned chicken breasts. Pour tomatoes and both  vinegars over chicken, and season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.

Chicken Chili

Shredded cabbage
2 cups chicken broth
1 tsp. cayenne pepper
1 tsp. black pepper
1 T. chili powder
1 T. cumin
3 pinches of dried chopped onions
100 grams of chicken breast, pre-cooked
In a medium saucepan add 2 cups chicken broth.  Bring to boil.  Add spices, cabbage and cooked chicken.  Stir constantly.  The broth will begin to dissolve, so it will become less soupy. Let simmer for about 10 minutes or so, until the cabbage is to your preference.

Curry Chicken and Spinach
100 grams chicken
2 cups spinach
2 tsp. onion powder
1 garlic clove (minced)
1⁄2 cup chicken broth
1⁄4 tsp. salt
1⁄4 tsp. 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

Lemon Parsley Chicken

400 grams (approx 4 Skinless, Boneless chicken breast halves)
1/2 cup lemon juice
1/2 teaspoon onion powder
1/8 teaspoon ground cayenne pepper
ground black pepper to taste
3 teaspoons dreid parsley

Preheat grill for medium to high heat. Dip chicken in lemon juice and sprinkle with the onion powder, ground black pepper, seasoning salt and parsley. Discard any remaining lemon juice.Cook on the grill10 to 15 minutes per side, or until no longer pink and juices run clear.  Makes 4 servings

Chicken Cubano
(Approximately 5 servings, phase 2, HCG Diet)
By: Dr. Peter R. Luciano, N.D.
Prep Time: 1 hour, 15 minutes
Cook Time: 10 minutes

For the marinade:
3 cloves garlic, diced
1 shallot minced
½ tsp. ground cumin
½ tsp. dried oregano
½ tsp. dried thyme
½ tsp. sea salt
½ tsp. ground black pepper
1 T chopped fresh cilantro
1 T chopped fresh parsley
3 T fresh lime juice
1 lime cut into wedges
1 boneless, skinless whole chicken breast cut into kabob sized cubes

Grind diced garlic, minced shallots and herbs to a paste in a mortar with a pestle or puree in a blender. Add remaining marinade ingredients and the herbs and puree in a blender.

Place chicken pieces in a non-reactive bowl and toss with the marinade. Cover and marinate in the refrigerator for one hour. Toss once or twice during the hour to adequately marinate the chicken.

Preheat a grill to medium head or preheat the broiler with a rack 3 inches from the broiler. Place chicken kabobs on skewers and grill on direct heat or broil the chicken until done, approximately 8 minutes.
Serve with a wedge of lime.

Poached White Fish Rouillé with Spinach
(1 serving, phase 2, HCG Diet)
By:  Dr. Peter R. Luciano, N.D.
Prep Time:  15 minutes
Cook Time:  10 minutes
Total Time: 25 minutes
For the fish:
1 clove garlic, diced
3.5 oz. white fish fillet (cod, snapper, flounder, sea bass, grouper, etc.)
¼ tsp. Old Bay® seasoning
½ cup stock, chicken or vegetable
2 T Bragg’s Liquid Aminos or light soy sauce
For the rouillé (French for rusty, pronounced “roo yea”) sauce:
2 T tomato sauce
1 T tomato paste
1 T onion, minced
dash Tobasco or picante sauce, or red pepper flakes
1 T basil, fresh chopped or ½ T dried
For the spinach:
4 oz. spinach (about a generous double handful)
1 T stock or water

For the fish:
Heat a small sauté pan over medium heat, sauté garlic in the dry, heated pan until slightly browned and aromatic tossing constantly to avoid burning.  Add stock and Bragg’s Liquid Aminos, turn heat to high and reduce amount of liquid by about half.    Reduce heat to medium, dust fillet with Old Bay® seasoning and lay fillet in reduced liquid, cover, and poach over medium heat until fish is opaque throughout, about five minutes.  Half way through spoon reduced liquid over fish and recover.  Remove cooked fish to a warmed plate and cover.
For the rouillé sauce:
Add tomato paste to the remaining pan liquids and cook until paste is well heated through and develops a sweet aroma.  Add remaining sauce ingredients and cook for about one minute until thoroughly heated through.  Add more stock, if necessary, to achieve a nice sauce consistency.
For the spinach:
Wash spinach thoroughly to remove sand and grit.  In sauce pan, heat stock or water over medium-high heat, add wet from washing spinach and cook approximately four minutes until spinach is bright green and tender.  Drain of excess moisture, if necessary.
Serve fillet over spinach and dress dish with rouillé.

Puree of Tomato Soup  (2 servings, phase 2, HCG Diet)
By:  Dr. Peter R. Luciano, N.D.
Prep Time:  20 minutes
Cook Time:  30 minutes
Total Time: 40 minutes

2 T onion diced
2 cloves minced garlic
2T tomato paste
1 lb. Roma tomatoes, peeled* and seeded or quality organic canned whole tomatoes such as Muir Glen® brand
½  tsp. sea salt
Pinch black pepper
1 tsp. stevia
1/8 tsp. rosemary, dried or ¼ tsp. fresh
¼ cup vegetable or chicken stock
½ cup tomato juice
1 T dill, dried

In a medium sauce pan, “sauté” onion in a little of the stock until onion is translucent.  Add garlic and “sauté” one minute more.  Add tomato paste and continue to cook, stirring frequently, until tomato paste has a rusty color and sweet aroma.  Remoisten with a little stock as necessary.  Add the tomatoes, salt, pepper, stevia and rosemary and cook over medium high heat for 5 minutes.

Add remaining ingredients and bring to a boil.  Reduce heat and simmer covered for approximately 15 minutes.  Remove cooked preparation to a blender and puree until smooth.  Serve immediately and garnish with a dusting of additional dill.

(Save any extra soup as a base for a sauce to be used over fish or chicken (for example, enrich into a sauce for topping by adding fresh diced onion, minced celery and a dash of Tobacco sauce, or diced Jalapeno)
*Note:  to peel tomatoes, cut a small “x” in the non-stem end of the tomato and immerse into boiling water for 30 seconds or until skin loosens.  Plunge into ice water to cool and peel. Skin will slip off easily.

Moroccan Beef Stuffed Cabbage 
(Makes 4, 3.5 oz. servings*, phase 2, HCG Diet)
By: Dr. Peter R. Luciano, N.D.
Prep Time:  15 minutes
Cook Time:  25 minutes
Total Time: 40 minutes

2 cloves garlic, chopped
4 T onion, chopped
14 oz. lean beef sliced into thin strips
1 tsp. sea salt
½ tsp. black pepper
1 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. cumin
1 cup plus vegetable broth
1 tsp. lime juice
2 tsp. stevia

In a medium, non-stick skillet over medium heat, poach garlic and onion in a bit of the stock until soft.  Remove from skillet.  Salt and pepper beef and sauté in a bit of stock until browned.  Return onion and garlic to skillet and add ginger, cinnamon, and cumin.  Stir one minute then stir in one cup of beef broth.  Add lime juice and stevia and bring to boil.  Boil until the moisture is mostly evaporated from the beef mixture, approximately 5 minutes.  Divide into four equal portions.
*Note:  keeps great for three additional easy, quick meals. 

Cream of Celery and Chicken Soup (1 serving*, phase 2, HCG Diet)
By: Dr. Peter R. Luciano, N.D.
Prep Time:  15 minutes
Cook Time:  25 minutes
Total Time: 40 minutes

1 ½ cups chicken stock, homemade or good quality organic stock
4.0 oz. celery stalks trimmed of strings and chopped (roughly 6-7 trimmed stalks – paring the stalks makes for a creamier soup)
¼ cup celery leaves, chiffonade – reserving a small amount for garnish
2 T diced shallots or onion
2 tsp. Bragg’s Liquid Aminos or a light soy sauce
1/8 tsp. celery salt
Dash black pepper, fresh ground
1 clove garlic, minced
3.5 oz. chicken breast, cooked and shredded or diced (use grilled for a richer flavor)

In a medium sauce pan, “sauté” celery and shallots in a little of the stock until onion is translucent.  Add garlic and Bragg’s Liquid Aminos and “sauté” one minute more.

Add all remaining ingredients, except chicken, and bring to a boil.  Reduce heat and simmer covered, until celery is fork tender (approximately 15 minutes).  Remove cooked stock and celery to a blender and puree until smooth.  Return to the sauce pan and add cooked chicken and heat through.

When ready to serve, adjust seasoning, if necessary, and garnish with chiffonades of celery leaf.
*Note:  recipe is easily multiplied for additional servings.

hCG Diet friendly recipe for Fillet of Sole (P2)
100 grams of sole
1/4 teaspoon of lime juice
dash of tarragon
1/2 teaspoon of garlic
dash of chopped chives
Sea salt to taste

Preheat over to 350 degrees. Add a bit of HCG allowed vegetable broth to bottom of pan  . Sprinkle lime juice over fish along with other ingredients. Bake for 18-20  ENJOY!

Cajun White Fish
100 g. of white fish allowable on the diet (Sea bass, tilapia, etc.) –NO salmon, tuna,herring
chili powder
garlic powder
Sea salt
Grill your white fish in a George Foreman grill or in pan with 1/8 cup of water,  sprinkle the above seasonings and saute with your fish. Use each seasoning to your taste preferences.

Meat in Tomato Sauce
100 g of lean ground sirloin, chicken, shrimp,  or fish
2 medium tomatoes
1/4 tsp. of garlic powder
sea salt to taste
1/4 tsp. onion powder
1/4 tsp. Italian Seasoning
Slice tomatoes  and put them into a sauce pan to sauté on medium for about 5 minutes.  While they are being heated, occasionally  smash the tomatoes with a spoon.  While the tomatoes are heating, put your meat on the George Foreman or grill or when your sauce in done, you can add the meat to the sauce and simmer gently.  When your tomatoes are heated and soft add in your spices, they should have the consistency of THICK spaghetti sauce, add in your spices and enjoy. This also is great over miracle noodles.

Chicken or lean beef Chili (this is not the recipe for Paradise Chili)
100 grams chicken breast (can also use 100 grams lean ground beef)
1 Cup chopped tomatoes (I removed the skin)
1 1/2 Cup of Water
1 Tbsp. Apple Cider Vinegar
Onion powder to taste
3 cloves of garlic, minced
1 Tsp Garlic powder (or 1Tbsp of fresh garlic)
2 Tsp of Chili powder (or to taste)
2 Large Dashes of Hot Sauce
Dash of Cayenne Pepper
Sea Salt and Pepper to taste.
In one saucepan put 1 cup of water, 1 TBSP of chili powder, 1 tsp of garlic powder, large dash of hot sauce, salt and pepper bring to boil and add chicken.  Once chicken is done take out to cool and shred.
In a small saucepan, add 1 cup of tomatoes, 1 TBSP apple cider vinegar, onion powder, minced garlic, 1 TBSP of chili powder, large dash of hot sauce, and sea salt and pepper to taste, bring to a boil to cook tomatoes down.  You might need to add more seasoning to taste or water to get to the consistency you desire.  Serve with a Grissini Bread stick.

Curried Asparagus Chicken Soup
2.5 cups water
100 grams chicken breast
1 serving asparagus, chopped
1/2 t coriander
1 t curry powder
1/2 t cumin
salt / pepper to taste
1 t. garlic powder
1 t. onion powder
Poach chicken in water with spices to make broth.  Remove chicken and set aside to cool. Bring broth to a boil, add asparagus.  Cook until tender, about 3 minutes.
Put asparagus with a little of the broth in blender, puree til smooth, place back in pan.  Dice chicken into cubes, and pan seer with additional curry, coriander and cumin, if desired. Place chicken back into soup and stir well.  Let it cook down to desired consistency if it’s too watery.

Side Dishes/Vegetables

Lemon Zest Asparagus
1 serving of asparagus
1 T. fresh lemon juice
Sea salt
Ground pepper
Rinse asparagus and break off any tough, white bottoms. Cut into 1-2 inch sections, slicing the asparagus at a slight diagonal. Fill med sized pan half way with water and bring to a boil.. Add the asparagus and reduce heat slightly to a simmer. Parboil the asparagus for exactly 2 min. Drain hot water. While asparagus is still hot, toss them in bowl with lemon juice. Salt and pepper to taste. Serve warm or room temp.
servings: 1 vegetable

Baked Onion

Prep Time:      15 minutes
Cook Time:      60 minutes
Total Time:      1 hour, 15 minutes


1 medium        onion
1 tsp.               balsamic vinegar
Dash                salt
Dash                pepper
Dash                chopped fresh or dried cilantro


Peel the outer layer of a medium onion and trim ends.  In the flower end of the onion slice a deep “X” into the onion.  Place on a square of heavy duty aluminum foil.  Season with vinegar, salt, pepper and cilantro.  Fold foil securely around onion.  Place in a baking dish in a preheated 375 ̊ oven for 1 hour.  Unwrap and serve.

French Onion Soup
Saute 1 onion thinly sliced with 3 garlic cloves minced for 10 minutes
Stir in powder stevia ( 1 tsp)
Cook 10 minutes
Add 2 cups of broth and bring to a boil.
Reduce heat to simmer, cover and cook 20 minutes.
Add sea salt & pepper to taste.

Grilled Onions
1 whole sweet onion
Sea salt
Slice sweet onion and place on preheated George Foreman grill. Sprinkle with sea salt. Grill 4-5 min. until tender and juicy. (Grill with your meat to flavor both the meat & the onion.)

Cucumber Salad
1 large cucumber
4 Tbsp. apple cider vinegar
¼ tsp garlic powder
dash of pepper
½ tsp of onion powder
sea salt to taste
1 Tbsp of dried parsley
1 packet of stevia
Combine vinegar, spices, and stevia. Toss with cucumbers and marinate for 1 hour in refrigerator.

Cucumber Apple Salad Or Celery Apple Salad
1/2 chopped apple
1 sliced cucumber or celery
2 T. apple cider vinegar
1 T. water
garlic powder
sea salt to taste
Stevia (opt)
Chop apple and thinly slice cucumber. Combine vinegar and water. Season with garlic powder, pepper and stevia (opt) to taste.
Servings: 1 vegetable, 1/2 fruit

Salad dressings

Strawberry Vinaigrette
Crush/mince approx. 1 ounce of strawberries.
Add vinegar, salt, pepper, stevia to taste,
to ‘cut’ the acidity of the vinegar
Add cayenne
Onion Powder
Fresh Garlic
Dry Mustard
Blend in a blender and serve or use as marinade

Spicy Mustard Dressing
½ bottle of organic apple cider vinegar
¾ bottle of amino liquids
2 tsp of wasabi powder
2 tsp of dry mustard powder
Sea salt to taste
Shake well and keep refrigerated.

Cathy’s Apple Cider Vinegar Dressing
4 oz Bragg’s Apple Cider Vinegar
Juice of 1 Lemon (yellow lemon)
4 oz Purified Water
1 tsp Onion powder
1 tsp Garlic powder
1 tsp sea salt
1 tsp black pepper

Combine and shake well before using.

Lauri’s Garlic Balsamic Dressing
1 Jumbo garlic clove
1/2 cup vegetable broth (P2), with a few pieces of veggies in it for texture
1/2 cup Balsamic vinegar (check to make sure it has no sugar)
1 Glucomannan capsule
Sea salt to taste
Ground pepper to taste
Stevia to taste

Saute the garlic in 4 tablespoons of the vegetable broth for 4 to 5 minutes, less if you like the taste to be sharper. Put this in a blender and add the rest of the liquid ingredients, blend. Slowly add the dry ingredients while blending, be careful to add the glucomannan slowly. Enjoy.

P2 Tomato Ketchup
2 3/4 cups tomato puree
1/8 teaspoon allspice
1/8 cinnamon
1/2 teaspoon dry mustard
stevia to taste
1/2 teaspoon salt
1/4 onion powder
1/8 garlic powder
2 tablespoons cider vinegar

Puree needs to be think, if too thin, simmer over low heat to reduce before measuring. Mix all ingredients in a medium saucepan. Stir over moderate heat until mixed an bubbles. Reduce heat and cover with lid and cook for 30 minutes, stir occasionally. Pour in jar and cool, then refrigerate. Keeps well for up to two weeks. Enjoy.

Tomato Barbecue Sauce

1/2 cup above Tomato Ketchup
2 teaspoons prepared mustard or mustard blend
2 teaspoons fresh lemon juice
stevia to taste (small amount)
1/2 teaspoon onion powder

Whisk all ingredients together and refrigerate until ready to use.

Jamaica Flower Sorbet (0 Calorie)
(4 servings, phase 2, HCG Diet)
By: Candace Ayers Luciano, JD, MEd

Prep Time:          5 minutes
Cook Time:         20 to 60 minutes
Total Time:         25 to 65 minutes

1 to 2 cups (1 to 2 ounces) dried jamaica (dried hibiscus flowers – pronounced “ha ma eek a”).  Be careful and read the label and get pure dried flowers.  Some commercial brands (e.g., Trader Joe’s) have as many as 100 calories
3 cups water
2 tsp. stevia
1 T lime juice

In a medium saucepan, bring three cups of water to a boil.  Add dried jamaica flowers (the more flowers you add, the stronger and darker the ice) and remove from heat.  Cover and allow the mixture to steep for at least 20 and up to 60 minutes (the longer the steep, the stronger the brew).  Pour mixture through a strainer, pressing the flowers to produce as much liquid as possible.  Mix in Stevia and lime juice.

Pour the liquid into the canister of an ice cream freezer and follow manufacturer’s instructions.  If you do not have an ice cream machine, pour the mixture into an 8 X 8 inch baking dish and place into the freezer, stirring thoroughly after 50 minutes, then twice again at 20 minute intervals.  Best served immediately.  However, if mixture becomes overly hard, allow it to sit at room temperature for five minutes and then re-blend using a wire whisk or fork.

Warm Cinnamon Apple
1 apple
cinnamon to taste
stevia to taste

Cut one apple in half and sprinkle enough cinnamon on the apple to completely cover the exposed tops (or to your taste).
Place them on a plate and put them in the microwave for 2-3 minutes (or until a little soft).  Then, enjoy! What a treat!
Perfect for anyone who likes Apple Pie! Yum!


No Added Sugar Thai Iced Coffee

4 cups double-strength brewed coffee
1 Tablespoon milk, for each serving (we are allowed 1T per day)
3 tablespoons a dash of Stevia Powder
3 cardamom pods (or 1/4 teaspoon ground cardamom)
1/4 teaspoon almond extract

In a sauce pan heat all ingredients, (except milk) and serve, adding the 1 tablespoon of milk to each cup

Creamy Cafe Coffee
Cup of cold coffee
1 tbsp of milk frothed (only allowed 1 tbsp each day)
Vanilla Creme and Dark Chocolate Stevia drops

Sweet Caramel Coffee
Cup of cold coffee
1 Table spoon of frothed milk (only allowed 1 Tbsp each day)
English Toffee Stevia drops

juice of lemon to taste (only allowed the juice of 1 lemon throughout the day)
regular stevia powder or drops to taste


8 responses to “Recipes P2

  1. do you still make the chicken spinach soup or do you have a recipe for it ?

  2. When I was attending the meetings last year someone gave me a wonderful ginger, orange, mustard dressing that I can’t seem to duplicate. Does anyone have it? Also, I had a recipe for a gelatin with stevia that was great that I have lost as well. HATE the jello with aspartame but I crave that little ‘dessert’.

  3. Garlic Shrimp Recipe
    100 grams large shrimp
    Combine 1 minced garlic clove, salt and pepper, squeeze of fresh lemon juice, 1/4 or less of a Kavli golden rye crispbread or melba toast, crumbled.

    Put two tbls chicken or veggy stock in small casserole and add cleaned raw shrimp. Sprinkle with Kavli mixture. Bake at 450 degrees for 8-10 minutes. Serve with six very thin pieces of asparagus.

  4. Hope C Gillihan

    at the meeting ther was a woman who talked about a cake recipe made with almond flour please can you tell me where to find this recipe , my birthday is in 3 weeks and i want to make a cake i can eat and my family can enjoy it as well ! thanks , hope gillihan

    • The almond flour and coconut flour cakes are for maintenance or Phase 3, P3. There now are recipes for P3 on the website. There is a cake and a brownie recipe. If you would like additional recipes, please google HCG diet, Phase 3, chocolate cake, and you should get lots of other options.
      Thanks for the great question and hope you share some of your recipes!

      • Maintenance or Phase 3, not for the Phase 2 or low calorie diet!
        Mug Cake– You mix it, cook it and eat it right from the mug.

        4 Tblsp Coconut or Almond Flour
        3 Packets of Stevia
        2 Tblsp Unsweetened Cocoa Powder (Dark Chocolate is even better)
        1 Egg
        3 Tblsp Milk
        3 Tblsp Oil
        Splash of Vanilla Extract

        Like mentioned above, this recipe is mixed, cooked and eaten in the mug. First stir up all the dry ingredients in the mug. Add the egg and mix well. Then add the milk, oil and vanilla, stirring it in well, of course, in the mug.
        Cook in the microwave for 3 minute on high. The cake will rise up over the top of the mug and spill over. Don’t freak out, this is what it’s supposed to do. :)Finally, let it cool, and then add a little stevia sweetened whip cream on top.

  5. Sugar-Free Ketchup
    Here’s what you’ll need…
    * 3 ounces – Tomato Paste
    * 3 Tablespoons – Apple Cider Vinegar
    * 1 Tablespoon – Lemon Juice
    * 1/4 teaspoon – Celery Salt
    * 1/2 teaspoon – Paprika
    * 1/4 teaspoon – Mustard Powder
    * 1/4 teaspoon – Onion Powder
    * 1/4 teaspoon – Garlic Powder
    * Tiny Pinch – Nutmeg
    * Tiny Pinch – Clove
    * Stevia to taste
    Directions: Dissolve spices in the vinegar and lemon juice. Then add the Tomato Paste and mix thoroughly.

  6. Here is my recipe for a delicious oil-free salad dressing:

    1/2 cup Bragg’s Apple Cider Vinegar
    1/2 cup Water
    Juice of whole Lemon
    1/2 tsp Salt
    1/2 tsp Pepper
    1/2 tsp Garlic Powder
    1/2 tsp Onion Powder
    Stevia to sweeten (if desired)

    Put in a cruet or jar and shake well before using.

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