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Dressing Recipes for the hCG 1234® Diet

hCG 1234® Chicken Recipes | hCG 1234® Beef Recipes | hCG 1234® Seafood Recipes | hCG 1234® Vegetable Recipes | hCG 1234® Soup Recipes
hCG 1234® Salad & Appetizer Recipes | hCG 1234® Dressing Recipes | hCG 1234® Dessert Recipes | hCG 1234® Beverage Recipes



Strawberry Vinaigrette  

Strawberries

1 tablespoon apple cider vinegar

1 tablespoon lemon juice

Stevia to taste

Dash of salt

Dash of cayenne (optional)

Fresh ground black pepper to taste

Stevia to taste 

Combine all ingredients in food processor. Puree until smooth. Pour over

fresh arugula or green salad. Garnish with sliced strawberries and freshly

ground black pepper.

Makes 1 serving (1 fruit) 

Savory Dill Dressing/Marinade 

Fresh dill minced

2 tablespoons lemon juice

2 tablespoons apple cider vinegar

2 tablespoon chicken or vegetable broth

½ teaspoon Old Bay seasoning mix

Salt and pepper to taste 

Combine ingredients, allow the flavors to marinate for 30 minutes or more

and serve as a marinade for fish or a dressing for vegetables or salad. For

use as a marinade, double or triple the recipe as needed.

Makes 1 serving 


Orange Tarragon Marinade  

¼ cup chicken or vegetable broth

2 tablespoons apple cider vinegar

½ orange juiced

1 clove of garlic crushed and minced

1 teaspoon fresh tarragon chopped

¼ teaspoon onion powder

Salt and pepper to taste 

Combine liquid ingredients with spices and cook on low heat for 3 minutes.

Remove from heat and cool. Marinate chicken or fish for 20 minutes or

more. Cook chicken or fish in remaining marinade. Deglaze the pan

periodically with a little water. Save the sauce and add apple cider vinegar

to make additional dressing for a salad. Serve over a mixed green salad or

with other vegetable.

Makes 1 serving (1 fruit) 

Tarragon Vinegar  

¼ cup apple cider vinegar

Fresh tarragon 

Combine vinegar with fresh tarragon in a lidded jar. Crush or roll the

tarragon slightly to release the flavor. Allow flavors to infuse into the

vinegar overnight or up to a week. Use as a marinade for fish or as the basefor a dressing. Add salt and pepper to taste.

Makes multiple servings 


Citrus Ginger Dressing/Marinade 

1 tablespoon lemon juice

2 tablespoons orange juice

1 teaspoon apple cider vinegar

1 tablespoon Bragg's liquid aminos

Ginger fresh or ground to taste

Salt and fresh black pepper to taste

Stevia to taste 

Combine spices with liquid ingredients. Enjoy over salad or double the

recipe for use as a marinade. Warm slightly to enhance the flavors.

Makes 1-2 serving (1 fruit) Serve with additional orange slices to complete a fruit serving. 

Teriyaki Sauce 

½ cup beef or chicken broth

¼ cup Bragg's liquid aminos

2 tablespoons apple cider vinegar

Orange juice (Juice from 3 segments)

¼ cup lemon juice

1 tablespoon finely minced onion

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon powdered ginger or grated fresh ginger

1 clove finely minced garlic

Lemon and/or orange zest to taste

Stevia to taste 

Combine all ingredients in a small saucepan and bring to a boil. Reduce

heat and simmer for 20 minutes or until liquid is reduced. The longer you

simmer the richer the flavors. As the liquid reduces, deglaze the pan with a

little water or broth to intensify the flavors. Enjoy as a glaze or sauce with

chicken or beef.

Makes 1-2 servings (1 fruit) 

Horseradish Marinade/Dipping Sauce 

¼ cup beef broth

1 teaspoon of horseradish or to taste

½ teaspoon garlic powder

¼ teaspoon paprika 

Whisk the ingredients together and heat the sauce in a small saucepan. Pour into dipping bowl or use as a sauce or marinade and enjoy with beef dishes.

Makes 1-2 servings 

Ketchup 

3 ounces tomato paste

3 tablespoons apple cider vinegar

1 tablespoon lemon juice

¼ teaspoon celery salt

½ teaspoon paprika

¼ teaspoon mustard powder

Pinch of nutmeg and clove

Pinch of black pepper

¼ teaspoon onion powder

¼ teaspoon garlic powder

Stevia or to taste 

Dissolve spices in vinegar and lemon juice. Add tomato paste and mix

thoroughly. Add additional lemon juice, vinegar or a little water until

desired consistency is reached.

Makes 2 or more servings (1 vegetable) 

Marinara Sauce 

4 large tomatoes or as many as you want if you wish to increase the recipe

1 cup chicken or vegetable broth

1 6 ounce can tomato paste

1 tablespoon dried basil or fresh rolled and chopped basil to taste

2 tablespoons minced onion

2 cloves of garlic crushed and minced

1 teaspoon dried oregano

Salt and pepper to taste

Cayenne pepper to taste

Pinch of marjoram 

Chop tomatoes or puree in a food processor for a smoother texture, add

spices and heat in a saucepan. Allow to slow cook for 30 minutes to an

hour. Allow the liquid to reduce or add additional water to achieve desired

consistency.

Makes 2 or more servings (1 vegetable) 

Tomato Picante Dressing 

1 medium tomato chopped

1 8 ounce can tomato sauce

1 clove garlic crushed and chopped

1 teaspoon mustard powder

2 tablespoons lemon juice

½ teaspoon ground cumin

½ teaspoon chili powder

Pinch cayenne pepper

Salt and black pepper to taste

Apple cider vinegar to taste 

Put tomato and garlic into food processor and puree. Add mustard, lemon

juice, cumin, chili powder, cayenne, and salt and tomato sauce. Blend until

smooth. Transfer to a jar and refrigerate. Stir before using.

Makes 2-4 servings (1 vegetable) 

Homemade Mustard 

2 tablespoons ground mustard powder

1 tablespoon garlic powder

1 tablespoon onion powder

½ teaspoon ground ginger

½ teaspoon grated horseradish (optional)

½ cup apple cider vinegar

¼ cup water

1 tablespoon lemon juice

Stevia to taste 

Mix ingredients together thoroughly, heat in a saucepan for 2-3 minutes.

Pack warm mustard into a jar and top with lemon juice. Mustard will last up

to two weeks in the refrigerator. Add water as needed for consistency.

Makes 1-2 servings 

Grapefruit Vinaigrette 

Juice of 3 segments of grapefruit

1 tablespoon lemon juice

1 teaspoon apple cider vinegar (optional)

Stevia to taste 

Combine juices and vinegar together. Add stevia to taste. Pour over mixed

green salad and top with remaining grapefruit segments. Use as a marinade for fish, shrimp or chicken. Add salt and fresh ground pepper.

Makes 1-2 servings (1 fruit) 

Tomato Basil Vinaigrette 

3 tablespoons tomato paste

3 tablespoons apple cider vinegar

2 tablespoons lemon juice

¼ cup water, chicken or vegetable broth

1 tablespoon minced onion

½ teaspoon garlic powder

½ teaspoon onion powder

1 teaspoon dried basil or fresh rolled and sliced basil leaves to taste

1/8 teaspoon oregano

Cayenne pepper to taste

Stevia to taste 

Combine ingredients in a small saucepan and heat slightly to a boil. Adjust

liquid to desired consistency by adding a little more water or broth. Remove

from heat and chill. Enjoy over salad with fresh ground black pepper.

Makes 2-3 servings (1 vegetable) 

Italian Vinaigrette 

½ cup chicken or vegetable broth

2 tablespoon apple cider vinegar

2 tablespoons lemon juice

1 teaspoon organic Italian herb spice blend

2 tablespoons finely minced onion

½ teaspoon garlic powder

½ teaspoon onion powder 

Combine ingredients in small saucepan. Simmer on low heat for 5 minutes

to combine flavors. Remove from heat, chill, and serve as a dressing or use

as a marinade.

Makes 2 or more servings

Phase 3 modifications: Add olive oil or omit the lemon juice and stir in sour

cream or mayonnaise to make creamy Italian dressing. 

Hot Cajun Dressing/Dipping Sauce

3 tablespoons apple cider vinegar

1 tablespoon lemon juice

Dash of garlic powder

Dash of onion powder

Cayenne pepper to taste

Salt and black pepper to taste

¼ teaspoon Old Bay seasoning mix (optional)

Stevia (optional) 

Combine ingredients in small bowl and pour over salad. You can also serve

this as a dipping sauce or marinade for vegetables or fish.

Makes 1-2 servings 


Salsa 

1 cup fresh chopped tomato

3 tablespoons lemon juice

1 tablespoon apple cider vinegar (optional)

2 cloves garlic crushed and minced

2 tablespoons finely chopped onion

¼ teaspoon chili powder

¼ teaspoon fresh or dried oregano

Cayenne pepper to taste

Fresh chopped cilantro

Salt and pepper to taste 

Puree ingredients in food processor for smooth salsa or chop ingredients by hand for chunkier salsa. Add spices and chill in the refrigerator for 10

minutes or more to allow flavors to blend.

Makes 1-2 serving (1 vegetable)

Phase 3 modifications: Add chopped jalapeno or chipotle peppers. Mix

with avocado to make guacamole. Serve salsa over a block of cream cheese as a dip for vegetables. 

Barbeque Sauce 

3 ounces tomato paste

¼ cup apple cider vinegar

3 tablespoons lemon juice

1 tablespoon hot sauce

1 tablespoon minced onion

3 cloves garlic crushed and minced

¼ teaspoon chili powder

Liquid smoke hickory flavoring to taste

½ teaspoon Worcestershire sauce

½ teaspoon garlic powder

½ teaspoon onion powder

1 teaspoon chopped parsley

Stevia to taste (Try a touch of dark chocolate liquid stevia for added flavor)

Cayenne pepper to taste

Salt and pepper to taste

Water as needed to achieve desired consistency 

In a small saucepan, combine all ingredients. Mix well and bring to a boil.

Reduce heat and simmer for at least 5 minutes adding a little water to

achieve desired consistency and to make sure it doesn't burn. Use as a

barbeque sauce for chicken or beef.

Makes 1-2 servings (1 vegetable) 

Marinated Apple Relish 

1 apple finely minced

1 stalk of celery minced (optional)

2 tablespoons apple cider vinegar

2 tablespoons lemon juice

1 teaspoon minced red onion

Dash of Worcestershire sauce

Salt and pepper to taste

Stevia to taste 

Mix apples and celery together. Dissolve spices into liquid ingredients and

pour over the apple mixture. Mix well and allow ingredients to marinate for

30 minutes or longer to allow flavors to blend.

Makes 1 serving (1 fruit, 1 vegetable) 

Sweet Wasabi Dipping Sauce/Marinade 

¼ teaspoon wasabi powder or to taste (Japanese horseradish)

2 or more tablespoons Bragg's liquid aminos

1 tablespoon lemon juice

Stevia to taste 

Mix wasabi into Bragg's and add lemon juice and stevia to taste.

Makes 1 serving 

Sweet Orange Dressing 

Juice of 3 orange juice segments

2 tablespoons lemon juice

1 teaspoon apple cider vinegar (optional)

¼ teaspoon ginger powder

Pinch of turmeric

Pinch of orange zest

Stevia to taste 

Dissolve spices and stevia in juice mixture. Heat the dressing slightly in a

saucepan then chill until ready to use. You may double the recipe for a

marinade. Serve with remaining orange slices.

Makes 1 serving (1 fruit) 

French Dressing 

¼ cup beef broth

2 tablespoons apple cider vinegar

2 tablespoons lemon juice

1 clove garlic crushed and minced

¼ teaspoon horseradish or to taste

½ teaspoon paprika

1/8 teaspoon mustard powder

Cayenne pepper to taste

Stevia to taste 

Dissolve spices in broth, vinegar and lemon juice. Mix well and heat

slightly in small saucepan. Chill and serve over mixed greens or vegetables.

Makes 2 servings 

Sweet and Spicy Mustard Dressing 

2 tablespoons homemade mustard recipe (Recipe Found Under Dressings Section)

2 tablespoons apple cider vinegar

2 tablespoons lemon juice

1 tablespoon Bragg's liquid aminos

Pinch of turmeric

1 clove garlic finely minced

1 tablespoon minced onion

Stevia to taste

Water to desired consistency 

Dissolve spices in liquid ingredients. Mix thoroughly and heat slightly in a

saucepan. Add a little water or extra vinegar to create desired consistency.

Makes 1-2 servings 


Lemon Pepper Marinade 

4 tablespoons lemon juice

3 tablespoons chicken or vegetable broth

Salt and black pepper to taste

Stevia to taste (optional) 

Mix ingredients together. Marinate protein for 20 or more minutes.

Makes 1-2 servings 

Spicy Orange Sauce 

½ orange rolled and slightly juiced with rind

½ lemon slightly juiced and with rind

½ cup water

1 tablespoon minced green onion

1 clove crushed garlic

¼ teaspoon ginger powder

¼ teaspoon garlic powder

Pinch of orange and lemon zest

Pinch of cayenne pepper

Stevia to taste 

In a small saucepan add slightly juiced orange with rind and ½ lemon with

rind to water. Bring to a boil, reduce heat and simmer adding water as

needed. Simmer until the pulp comes out of the rinds. Scrape out the pulp

and discard the rinds. Continue stirring and reducing down the liquid by

half until desired consistency is reached. Add onion, stevia and spices. Add

chicken, white fish or beef and sauté or pour spicy orange sauce over desired cooked protein. Serve with remaining orange slices for garnish.

Makes 1-2 servings (1 fruit) 


Tarragon and Garlic Marinade 

2-3 sprigs of fresh tarragon

½ cup of apple cider vinegar

2 tablespoons lemon juice

2 cloves of garlic crushed and minced

1 tablespoon diced onion

1 teaspoon salt

Fresh ground black pepper 

Pour vinegar and lemon juice into a lidded jar. Add sprigs of tarragon,

garlic, onion, and spices. Marinate overnight or up to a week. Enjoy with

fish, chicken, or as a marinade or dressing.