HCG Gave me my life back!!!

July 19, 2012

HCG Gave me my life back!

I started HCG two years ago. I was skeptical, like I am sure many of you are, but I am here to tell you, HCG saved my life. I tried every diet under the sun, weigh t watchers, calorie counting, and low-carb, nothing worked.

When I first started HCG I was diagnosed as pre-diabetic, I had metabolic syndrome, insulin resistance, polycystic ovary syndrome, high blood pressure and high cholesterol. My body was that of a 60 year old. I was headed down a scary path at such a young age.

I heard all of the bad things about HCG, but I tried it anyways. My first round I lost 30 lbs.! After that, I was convinced and ready to keep going. Some say this diet is too hard on your body, well folks, I hate to break it to you, but being obese for several years is much worse.

I did a couple of rounds that I admit, failed, simply because I was not mentally prepared. It is almost a mind game and if your head isn’t in it, forget about it. This diet is excruciatingly hard and only meant for the strongest willed people. HCG is NOT easy, it takes hard work and dedication, but the results are simply amazing. Today I reached my goal weight; my total weight loss is 85lbs. The feeling of stepping on the scale and seeing that weight you set for yourself is indescribable, it literally brought me to tears, after two years I did it!

At this point EVERY single one of those preexisting conditions has disappeared. I saved my life by doing this diet.

I have been able to do all the activities I love again, go shopping at my favorite stores, fit into my old clothes and most importantly gained back my self-esteem. I am a huge advocate for HCG, it is well worth it and I would recommend it to anyone.

-Andrea LImage

Boulder, CO



July 19, 2012
Well we are not completely finished, but we are in phase 3 now.  I lost a total of 32.5 pounds and my hubby lost 49 pounds!  Both of us are in complete shock that we lost so much.  We decided to do another round in January and lose some more of this unwanted extra weight.  There is no denying the results  or the way you feel.  I was the type of person that had chronic headaches.  I have not had one in weeks!  What a blessing! 
Ashley H

The Potato Project – Why Organic is important

March 1, 2012

A third-grader demonstrates clearly what happens when your food is poisoned with chemicals.

Buy Organic or Not? You make the choice

March 1, 2012

I saw this post of a cute 3rd grader doing an experiment on Sweet Potatoes.  I am not sure you can argue with this one. 


Buy Organic or Not

March 1, 2012

I saw this post of a cute 3rd grader doing an experiment on


December 5, 2011

Lost 30 lbs and have 10more to go!  Lite by Nature- you rock!  Susan



Love your produ…

December 2, 2011

Love your products.  I have lost 50 pounds already….trying to lose 20 more pounds after New Years! Theresa D”

Phase 3 and 4 – Have been told that these will change your life

April 18, 2011

Nut Butter Crusted Parsnip Fries

Adapted from Diet, Dessert, & Dogs.

Yield: 1-2 servings.


  • 3 medium parsnips, peeled and cut into thin fry-like strips
  • 3 tbsp nut butter (I used 2 tbsp chunky peanut butter + 1 tbsp almond butter)*
  • 1 Tbsp extra virgin olive oil
  • 1/4 tsp kosher salt, or to taste

Directions: Preheat oven to 400F and line a baking sheet with parchment paper for easy clean-up. Peel and cut parsnips into fry-like strips. In a medium size bowl, mix together the nut butters, olive oil, and salt. Take parsnips and toss in bowl with your hands until fully coated. Line up on baking pan and cook at 400F for 30-50 minutes until crisp. I cooked mine for 40 minutes, but probably could have left them in another 5 minutes to crisp up even more. They were wonderful!

Note: You can probably use any kind of nut butter you prefer!

Carob Banana Chia Vegan Overnight Oats – Phase 4

April 18, 2011

Good Morning.  It is beautiful in Colorado.  We did get some snow last week, just a dusting, and some rain which was needed.   The weekend was amazing with temps almost in the 70’s.   My daughter found this great website www.ohsheglows.com and I saw this recipe and thought I would add it to our blog.  So many of us are busy to get out the door and may not have time for a great breakfast.  Remember you should be eating breakfast if you are no longer in phase 2.  I am currently in phase 2 but will try this when I get done with phase 3.  Hope you all enjoy.  Make your breakfast the night before, no cooking involved and grab and go in the morning.   Have a wonderful week.  Terry


  • 1 cup Almond milk (or your choice – regular milk may be used if you are not vegan)
  • 1/3 cup regular oats
  • 1 tbsp carob powder (I buy it at bulk Barn)
  • 2 tbsp chia seeds
  • Tiny pinch of kosher salt
  • 1/4 tsp pure vanilla extract
  • 1-2 tbsp walnuts, chopped (optional, or use other nuts)
  • 1 ripe banana, chopped
  • Maple syrup to drizzle, to taste (optional)

Directions: Mix the dry ingredients (oats, carob powder, chia seeds, optional walnuts, salt) in a medium sized bowl with a whisk. Now pour in the milk and pure vanilla extract, Whisk well until all clumps are gone. Finally, Stir in the chopped ripe banana. Place in the fridge for 1 hour or overnight. You can cover it, or leave it under covered. When ready, give it a good stir and enjoy. Drizzle a bit of maple syrup on top if you wish! You can get creative with different mix-ins too.

Nutritional info (Serves 1, not including walnuts): approx. ~450 kcals, 14 grams fat (includes 6.3 g Omega-3 & 1.9 g Omega-6), 20 grams fibre, and 16 grams protein.

Phase 4 – Eggplant-Garbanzo Bean Dip

April 4, 2011

Makes about 3 1/2 cups

Combine the flavors of two popular Middle Eastern dips (baba ghanouj and hummus) in this tasty puree. Serve with raw veggies or spread on whole grain crackers.


2 large eggplants (about 1 pound each), halved lengthwise
1 (15-ounce) can no-salt-added garbanzo beans, drained and rinsed
1/2 cup parsley leaves, chopped, plus more for garnish
1/2 cup chopped roasted red peppers
3 tablespoons sesame tahini
4 teaspoons lemon juice
1 clove garlic


Preheat oven to 450°F. Place eggplants cut-side down on a baking sheet. Prick all over with a fork and bake until soft and collapsed, 40 to 45 minutes.

When cool enough to handle, scoop eggplant pulp into the bowl of a food processor; discard skin. Add garbanzo beans, parsley, red peppers, tahini, lemon juice and garlic. Process until smooth. Transfer to a serving bowl and garnish with parsley.


Per serving (based on 1/2 cup serving): 110 calories (35 from fat), 4g total fat, 0g saturated fat, 0mg cholesterol, 60mg sodium, 16g total carbohydrate (6g dietary fiber, 4g sugar), 5g protein