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Finally, I did a little "deviled egg" experiment today, and was
thrilled with the results! 

I hardboiled 4 eggs, cut them in half and threw out 3 of the 4 yolks
(Simeons says 1 full egg plus 3 whites counts as a protein serving)
I finely minced some tomato and parsley and mixed it with the final yolk, 
adding salt, pepper and a tiny splash of apple cider vinegar
I filled the whites with the mixture (not enough to actually "mound" the whites,
but plenty for each) and it looked like a LOT of food on the plate!  
I sliced the remaining tomato and enjoyed a lovely lunch!



Simeons does allow the use of eggs for protein in certain cases.  Be sure and 
read that section in Pounds & Inches for clarification and to 
answer any questions you may have about the use of eggs.  This is what the 
good doctor has to say:

Dr. Simeons, under the category "Making up the Calories" says about

"Many patients ask why eggs are not allowed. The contents of two good
sized eggs are roughly equivalent to 100 grams of meat, but
unfortunately the yolk contains a large amount of fat, which is
undesirable. Very occasionally we allow egg - boiled, poached or raw -
to patients who develop an aversion to meat, but in this case they must
add the white of three eggs to the one they eat whole." 
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September 2008
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