Archive for the ‘Phase 4’ Category

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 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

Phase 4 – How to Cook Chickpeas

April 4, 2011

Makes about 6 1/2 cups

Chickpeas (a.k.a. garbanzo beans) are a delicious, versatile, nutritious pantry staple, and cooking dried beans at home makes them incredibly affordable. Add them to soups, salads or curries, and use them to make some homemade hummus.


1 pound dried chickpeas (garbanzo beans)
2 bay leaves
1 teaspoon sea salt (optional)
1/2 cup chopped onion
1 large celery stalk, cut into 3 pieces
2 cloves garlic
1/2 teaspoon whole black peppercorns (optional)


Place chickpeas in a large bowl and pick out and discard any stones or debris. Cover beans with water and discard any beans that float. Rinse beans well and place in a large pot. Cover by 2 to 3 inches with cold water and add bay leaves and salt, if you like. Place over high heat and bring to a boil; lower heat and simmer, covered, until softened, about 1 1/2 hours. Add onion, celery, garlic and peppercorns, if desired, and continue to simmer until beans are soft enough to mash easily with a fork, about 30 minutes more. Use a slotted spoon to remove herbs and vegetables, then drain and cool chickpeas.

Studies show that sugar effects the same parts of the brain as some illegal drugs

March 30, 2011

The One Supplement that should be in Everyone’s Cooking Cupboard By Donna Gates for

The Addictive Quality of Sugar.  Did you know sugar consumption has risen 1,500 percent in the last 200 years?

The average American today consumes 150 pounds of sugar per year compared to the early 1800s, when sugar was a rarity and reserved for special occasions.

Processed Foods and Sugar

When you think about how much sugar is in processed foods today, it’s pretty scary.   We are literally becoming addicted to high carb foods and it shows in the epidemics of obesity and diabetes, among other health issues in America.

Without a doubt, sugar tastes good – so good in fact, we often joke about how addictive it is. The addictive quality of sugar is no joke, however. Studies done on rats show that sugar’s addictive properties and withdrawal symptoms are similar to drugs (though not as strong).

Your Blood Sugar Levels and Sugar

Refined carbohydrates contribute to serious health problems. As our blood sugar elevates, the cells can only accept so much sugar at once, and they are most accepting only when we are active and exercising. The excess sugar converts to fat.

Sprinkle in Some Stress

Add stress to the mix and you increase this problem exponentially. Stress causes a surge in cortisol, further increasing blood sugar levels. Insulin and cortisol in excess are called the “death hormones.” Besides causing your blood to become acidic and attractive to yeasts, fungus and cancer, you can expect problems like hormonal imbalances, early aging, adrenal fatigue and more.

Is eating that candy bar, for example, really worth creating this kind of suffering?

Not So Sweet Artificial Sweeteners

While it may have seemed smart to turn to artificial sweeteners, like aspartame (NutraSweet and Equal) and sucralose (Splenda), these alternatives are NOT safe choices.

The average American consumes over 50 pounds of artificial sweetener per year, often in snacks and soda pop.

Aspartame has been found to create side effects like memory loss, headaches and blurry vision.

Even if you were to risk the side effects for its calorie-free weight loss claims, evidence is now showing that aspartame can actually contribute to obesity.

One of its ingredients, the amino acid phenylalanine, actually blocks serotonin, which has a role in controlling cravings. The effect on your body may be that you now crave the high-carbohydrate, processed foods that sabotage your intention to eat healthier foods.

Sucralose has similar findings, such as enlargement of the liver and kidneys, shrinking of the thymus gland (plays a role in immunity and disease fighting), atrophy of the lymph, decreased red blood cell count, decreased fetal body weights and diarrhea, just to name a few.

Satisfying Your Sweet Tooth
Everywhere we turn these days, there is a great deal of agreement that sugar can harm your health, but there is very little information available on healthy choices to satisfy your sweet tooth. Providing solutions for healthy sweeteners has long been a goal of mine.

According to the ancient practice of Ayurvedic medicine, the sweet taste is one of six tastes…salty, bitter, sweet, pungent, sour and astringent.

Balance in all things, including how we balance the six tastes, is one of the key principles of the Body Ecology program.

A meal is balanced and very satisfying to us if each of these tastes is in that meal. We should never feel guilty for wanting sweet-tasting foods. That’s natural, but how we satisfy our natural desire for the sweet taste needs reevaluating.  Adding fermented foods and beverages to your diet will also help stop sugar cravings.

Stevia – The Healthy Sweetener

An extraordinarily sweet herb, stevia is 200 – 300 times sweeter than sugar – and yet, it’s calorie free!

Stevia is a member of the chrysanthemum family (closely related to chamomile and tarragon) and totally safe. It has been used for centuries by the Indians of South America (where it grows) and in Japan for the past 30 years.

How Stevia Tastes

If you buy the stevia as a green powder it has a slight licorice-like flavor that might take some getting used to. Stevia in the white powder form is an extract of the two components of stevia that give stevia its sweet taste. The white extract powder does not have the health benefits of the green stevia but it does have a much wider use since it is more delicious. Either form of stevia can help prevent cavities, will not feed yeast and does not raise blood sugar levels, making it safe for diabetics.

Stevia’s History and Safety

When looking for stevia in your health food store, you will find it in the supplement section because stevia has not been approved by the FDA as a sweetener. It has been approved as a dietary supplement, however.

The history behind this is that stevia was once a huge threat to Monsanto, when they still had the patent for NutraSweet. Now that the patent has run out, more natural alternative sweeteners are able to come on the market without the backlash that stevia encountered years ago.

Stevia has been tested in human and animal studies around the world with no negative side effects. Ironically, over 10,000 aspartame complaints have been filed with the FDA, yet it is still on the market.

How to Select Your Stevia

Stevia is available in many forms, including crushed green leaves and crude, greenish-brown syrup. These two forms are the most medicinal, but also have the strongest aftertaste.

The liquid form is great for those who are just starting to experiment with stevia because you can easily control the amount you add to beverages and foods. The white powder can be more difficult to work with, resulting in over sweetening your food.

Try stevia as an alternative to sugar. Use it to sweeten green or black tea or lemonade, for example. Experiment and you’ll soon have a nice little repertoire of recipes that will satisfy your sweet tooth without spiking your blood sugar.

On the Body Ecology diet, I recommend taking a step-by-step approach to healing. Replacing refined sugary, high carb foods with a high-quality stevia is a great first step that will start you on your way to healing your entire body.

So So Yummy!!! Moroccan Couscous Phase 4 (phase 3 only with Quinoa)

March 27, 2011

Hello All,  this is one of my new favorite recipes from “The Kind Diet” cookbook.  Try this and enjoy!

2 cups of peeled butternut squash, cut into 1/4 to 1/2 cubes

2 cups of yellow onion, large dice

1 1/2 cups of carrots, cut into 1/2 or 1/4 cubes

1 1/2 cups of zucchini, cut into 3/4 cubes

2 T of olive oil

Fine sea salt

1 1/2 t freshly ground black pepper

1 1/2 cups of veg broth

2 T of butter

1/4 t of cumin

1/2 t of coriander

1 1/2 cups of whole wheat couscous or Quinoa – Quinoa can be added spraringly during phase 3.  Couscous in not allowed in phase 3

2 scallions, white and green parts chopped

Preheat oven to 375 degrees.  Place the squash, onion, carrots, and zucchini on a baking sheet and toss with olive oil, 1 teaspoon of salt and 1 t of pepper.  Roast for 25 minutes, turning once about midway through with a spatula. 

While the veggies are roasting, bring the veggie broth to a boil in a saucepan add spices and then add couscous or Quinoa and cook per instructions.  Add veggies over the top of cooked couscous or Quinoa and add the scallions to the top and toss.

Phase 3 and 4 – constipation

March 24, 2011


One of our HCG’er found this helpful for constipation.

Mix equal parts applesauce, bran, and prune juice.
Take 2 tablespoons once or twice a day.
From Dr. Gott’s newspaper column

I can make you thin Program

March 2, 2011
Dr. Oz  had on guest Paul McKenna showing the impact of hypnosis and weight loss.  Some of us still struggle with cravings after HCG.  This was pretty interesting on the power of the mind to build on our success both with diet and daily mood.   As you will notice this is part 4 of the program you can watch all four sections on-line. 
It is sunny and warm in Colorado today.  64 Degrees.  Amazing. 

Beauty Boosters: 6 Natural Ways to Look Amazing for Years

February 22, 2011

Like the old saying goes, “You are what you eat.” And health and beauty experts agree that what you eat can make you beautiful, both inside and out.

According to Keri Glassman, nutritionist and registered dietitian, scientists have been pursuing the answer to ageless beauty for years. “There aren’t any foods that will turn back the clock — at least, not that we know of yet.” Glassman told AOL Health. “But there are foods that can make you look much better and slow down the aging process.”

Check out these double-duty foods that have been proven to enhance your beauty, whether eaten or applied to your body directly:

olive oilOlive Oil
The food: “Besides being among the healthiest types of fats, olive oil tends to be rich in polyphenols, which aren’t just antioxidants,” explained Glassman. “They’re also antifungal and antibacterial agents.” Dr. Howard Murad, associate clinical professor of medicine (dermatology) at UCLA’s Geffen School of Medicine and founder of Murad Skincare Inc., agreed. “Essential fatty acids, in particular, and other healthy fats keep us hydrated, supple, youthful and beautiful,” he told AOL Health. “Fat sounds like a four-letter word today, but the right fat in the right amount will feed your skin, as well as your brain and your cellular membranes, like no other nutrient.” Murad suggested three to four servings a day of this good fat.

The mask: “Eating olive oil is great, but you can put it right on your skin, too,” said Glassman. “I like to mix it with a little avocado, apply and leave it on for 10 minutes. It’s so nourishing, you can almost feel your skin drinking it up.”

The food: “Nature’s bacterial agent.” said Glassman. “When eaten, its antibacterial, antiviral and antifungal properties can protect your body.” She added that daily consumption of this sweet additive boosts the level of polyphenolic antioxidants in the blood, improving blood flow to the skin.

The mask: When used on the skin, honey is good for treating acne and reducing redness. “It’s also a natural humectant, which means it keeps all the water you’re drinking in the right places,” added Glassman. According to The Bastyr Center for Natural Health, the teaching clinic of Bastyr University in Seattle, honey contains anti-inflammatory properties that help to decrease pain and the appearance of scars. Here’s Glassman’s recipe for Sweet Honey Cleanser: Mix 1/2 teaspoon honey, 2 teaspoons yogurt and 2 teaspoons brewed green tea. Apply to face and leave on for about 10 minutes.

The food: “The rejuvenating enzymes and vitamin A found in papaya can benefit many skin issues and can be safely used by all skin types, including those with sensitive skin or rosacea,” Louisa Maccan-Graves, celebrity beauty expert and author of “Hollywood Beauty Secrets: Remedies to the Rescue,” told AOL Health. Glassman added that his tropical fruit also contains the skin-loving vitamins C and E. “Besides promoting healthy cell turnover and aiding in the formation of collagen and elastin, vitamin C is key in countering the effects of sun damage,” she said. “Vitamin E is also vital because it’s an important way the body wards off sun damage, such as age spots and wrinkles.”

The mask: “When applied topically, papaya helps exfoliate skin, repairs sun damage, fades age spots, and helps smooth the complexion,” said Maccan-Graves. “Papaya is nature’s Retin-A.” She offered this recipe: Cut a slice of ripe papaya, remove the seeds and pulp, then rub the inside peel of the papaya peel on a clean face, focus on lines around the mouth and eyes, crow’s-feet, thinning temples, neck and hands. Leave it on for 15 to 20 minutes, then rinse off with tepid water. “Do this mask twice weekly,” she advised.

The food: “This tropical wonder does more than make a good pina colada,” said Glassman. According to the Coconut Research Center in Colorado Springs, Colo., the coconut has numerous beauty benefits, including supporting the natural chemical balance of the skin, relieving dryness and flaking, and protecting the body from harmful free radicals that promote premature aging. “Coconut also improves the absorption of the minerals calcium and magnesium, which are crucial for a gorgeous grin,” added Glassman.

The mask: The Coconut Research Center also states that when applied topically, the oil in coconuts can help form a chemical barrier on the skin to ward off infection. Glassman’s “Tropical Skin Rejuvenator” mask is as follows: Mix 1/2 teaspoon coconut oil, 1/8 cup ripe mango and 1/8 cup ripe papaya. Apply to face and leave on for about 10 minutes.

The food:
“When eaten, pineapple contains a large dose of vitamin C, a necessary element to fight off free radical damage,” said Murad. The percentage of water in pineapples is nearly 90%, which he said is essential for youthful looking skin. “Vibrant health from the inside out lies in maintaining strong cells that can attract and keep water the way younger cells do,” he explained. “So if you can repair your cell membranes while attracting water nutrients to them, you can fight aging, as well as disease.”

The mask: “Applied to the skin in a mask, pineapple contains natural fruit enzymes that will exfoliate your skin, leaving the complexion smooth and with a natural glow,” he said. The web site offers this recipe for homemade pineapple mask: Puree one slice of pineapple, then mix in a bowl with 2 tablespoons yogurt and 4 tablespoons cornmeal. Leave on for five minutes. “Incorporating exfoliation into your skincare regimen three to four times a week will provide you with less breakouts, a brighter, healthier complexion and improve the tone and texture of the skin,” added Murad.

The food: Glassman stated that there’s a reason why so many beauty products, both skin and hair, contain this herb — and it’s not just for its scent. “Whether we eat it or use it topically, the fragrant oils stimulate circulation and act as an anti-irritant.” This potent plant has also been known to help fight acne, clear blemishes and moisturize dry skin. The University of Maryland Medical Center states that rosemary can also neutralize free radicals (harmful molecules that cause premature aging, as well as diseases). And according to the blog on, rosemary oil boosts hair growth, while improving texture, shine and thickness.

The mask: Glassman offered the recipe for her “Go Green Face Scrub:” Mix 1/2 teaspoon rosemary, 1/4 avocado,1 teaspoon parsley and 2 tablespoons kosher salt and apply to face. Leave on for about 10 minutes.

Stop your Cravings – The basic Callahan Technique

February 17, 2011
Here’s the sequence for you to print out:

1. I want you to get the biggest desire for a food that you can right now. If you don’t have a big enough craving, put this technique to one side and come back to it when you’re really feeling it.

2. Focus on this craving for a moment, and when you’ve thought of that I’d like you to rate your desire for a food on a scale of 1-10, with 1 being the lowest and 10 the highest. This is important, because in a moment we want to know how much you’ve reduced it.

3. On a scale of 1- 10, how strong is your craving? Remember, if you’re not really craving a bite (i.e. your craving is not at least a 7), come back to this technique later.

4. Now take two fingers of either hand and tap about ten times under your right eye then at your collarbone while you continue to think about eating.  Find the collarbone point.  This is located approximately one-half inch below the small dip in the front of the neck and two to three inches over on the right side of the chest.  You are looking for the top of the collarbone.

5. Now tap under your eye ten times.

6. Now tap under your collarbone again.

7. Place your other hand in front of you and tap on the back of it between your ring finger and your little finger. Continue to tap and think about your desire for food as you do this and each of the steps which follows:

  • Keep your eyes open for 5 seconds, Close your eyes for 5 sec and open them for 5 sec.   
  • Keep your head still, keep tapping and look down to the right then down to the left.
  • Keep tapping and rotate your eyes round 360 degrees clockwise, and now 360 degrees anti-clockwise. 

Remember to keep tapping and thinking about the food you were craving as you do this!

  • Now hum the first few lines of ‘Happy Birthday’ out loud. 
  • Count out loud from 1 to 5. 
  • Once again hum the first few lines of ‘Happy Birthday’ out loud.  
  • While keeping your head straight, look down as far as you can and slowly move your eyes upward until you are looking up as high as you can
  • Take three slow, long, deep breaths

8. Stop and check – on a scale from 1 to 10, what number is your craving at now?

If it hasn’t completely gone yet, just repeat this sequence again until it does.

You can overcome food cravings, compulsive overeating, binging, and uncontrollable urges to eat when you are not hungry.  Do not be dismayed.  Instead, be of good cheer.  The causes for your condition is now known, and the cure is in the palm of your hand.   ( from the Weight Lose Cure “they” Dont want you to know about)