Lunch and dinner are similar, with each meal to include:

1. 2 cups of the following vegetables: asparagus; all types of salad greens; celery; all cabbages-such as nappa, red, green, or brussel sprouts; spinach; cucumber; radish; tomato; onion; fennel bulb; chard; and beet greens. There are additional vegetables that are similarly low in sugar as the above, that can be used additionally as long as you have first discussed this with your Dr. Sierra. (See the last paragraph.)
2.  4 ounces of the following protein rich foods or equivalent: chicken breast; 90-95% fat free beef, or the naturally lean buffalo or venison; white fish such as tilapia, cod, halibut, sea bass, mahi, etc;  shell fish like shrimp, scallops, lobster, or crab; tuna packed in water; ground turkey; 1 cup of fat-free ricotta cheese, yogurt, or cottage cheese; or 2 eggs.

Addtionally, the following are part of the basic plan daily 

1. 2 servings of fruit: an apple, orange, 6 strawberries, or 1/2       grapefruit.
2. 20 calories of carbohydrate-rich cracker: Wasa rye cracker, ryvita rye cracker, or rice cracker is best; avoid wheat-based crackers.

Additionally one is allowed chicken, beef, or veggie broth daily, 2 cups, homemade, natural veggie cubes, or vaccuum packed from such a company as  MSG free Pacific. Best of course is to make your own beef or chicken or vegetable broth and to skim off any fat.

One is allowed 2 oz. of lemon concentrate, or 1.5 oz of unsweetened concentrated cranberry juice daily. Try using ½ oz-1 oz of these concentrates per quart of water, or carbonated water, and adding a packet of stevia.  Santa Cruz, or Knudsen make these juices preservative free and in concentrates, or one may make ones own.

In addition to point 1 of the veggies above, Dr. Sierra has had much success utilizing the additional following low glycemic vegetables: zucchini, peppers, eggplant, kale, collard, broccoli, and cauliflower.

Vegetables may be combined in order to achieve the 2 cups. Please note that Dr. Simeone in the original HCG plan, only utilized one veggie and one meat at a time, while Dr. Sierra advocates for combining veggies with a meat for more recipes options.

A few recipe ideas: Most individuals do very well when they make soups instead of simply having meat and veggies all the time.  Remember that the ratio is 1 lb of meat for every 8 cups of veggies

1.  “chili,” combining tomatoes (canned diced okay), eggplant, onions, and zucchini, along with spices, and lean ground meat from turkey, chicken, beef, buffalo or venison.
2.   Lean pork slow cooked in a crock pot, and with added onion, celery, cabbage and green apple.  Spice as you like.
3. A tortilla soup type of concoction with chicken, peppers (reconstituted from dried), celery, sweet bell peppers, onion, a small amount of frozen corn, and more spices.
4. Chicken soup with no noodles, but with kale, celery, onion, and small amount of carrots for color.
5. Ukrainian borscht soup- lots of recipes on the internet.  Don’t include the meat until you are warming the soup up.   It is an intense soup to make, with often 7 different types of veggies.  Use a cuisinart and prepare a lot and immediately place in pint or quart mason jars.   Don’t worry about the roots having a higher glycemic score.
6. Speak with Dr. Sierra if you would like more recipe ideas.