Posted by: hungryguy | June 11, 2017

HCG Diet update 2 months later – maintenance chili recipe

So it has been 2 months since I completed the HCG 26 day program.  As mentioned before it should be 33 day program because even though HCG stops you need to have extreme discipline that next week.  I gained 7 pounds that week.

However on the Sunday of that awful fall from grace (having lost over 20 pounds during the 26 days) I purchased a Bowflex and decided there was no way I was gonna shoot back up.  My motivation truly was fear and I was scared.  I didn’t even eat that bad during the 7 days but my weight was climbing daily.

So I have been doing my strength (weight) program 3 times/week for 30-40 minutes.  I also dusted off my elliptical and have been doing cardio 5-7 times per week for 30-40 minutes.  I also made my low carb/high protein chilli as a staple in my diet.  The results??  2 months later my weight is actually 2 pounds below my last injection weight – that is 24 pounds below where I started 3 months ago and over 40 pounds below where I was 1.5 years ago when I did my first round of HCG (this was my 3rd round)

Yes I still have to watch the carbs / sugar closely but I need to do that as a type I diabetic anyways.  You MUST set an exercise regime at the end of your HCG to succeed long term… I am sure of that and I am not stopping.  40-80 minutes/day to prevent ever tipping the scale is worth it and it also lets you have the odd “guilty” day when you want to indulge a bit.  

Now as a staple in your diet upon completion of HCG I recommend my chilli recipe:

1 pound extra lean beef, 2 medium onions chopped up, your favourite cooking oil, 2 large cans diced tomatoes, 1 large can kidney beans, white vinegar (I tablespoon), 1 small can tomato paste, fresh or canned mushrooms, fresh bell pepper (x3)

In a large pot, on low heat, Fry up the onions in a little of your favorite oil.  When transparent and soft, pat in your extra lean beef and turn heat to medium.  After a bit of browning I pour in a ton of chilli powder but you can use how much you want.  Add pepper and a good few tablespoons of salt.  When beef is browned, pour in the tomato cans, kidney beans, tomato paste and the tablespoon of vinegar.  Slowly bring to a boil and then turn right down, cover and simmer for 30 minutes. (Stiring occasionally)

After the 30 min Put in your diced fresh peppers and simmer uncovered for 20 more minutes again stirring, after that put in your fresh mushrooms and cover/simmer for 15-20 more minutes – I just wait until the mushrooms are cooked but not too small or mushy.  I like to keep them nice and big.

Turn off and it will stay hot/covered for hours – add your favourite hot sauce and indulge. (Inusually mix saraicha and franks for the best taste). This chili will not send your body weight crazy but will be very satisfying.  I can eat it for breakfast, lunch or dinner.

Any questions let me know.  When you have something like chili always ready you will not run into those times where you have to eat bad because there is nothing else easy around.  ENJOY!!

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