VLCD Food Measurements and Must Have Additions

On my first day of VLCD, I was beyond surprised at the amount required to equal up two cups of raw asparagus. I was so surprised, that I actually double checked with the support page to ensure I was using the right measurements. With this diet, measurement is everything. Every calorie is accounted for, and if your measurement is off, your calorie count is shot. Beyond even that though, is the blandness. I adore seasonings, and will add them to every protein that I cook, but sometimes it just isn't enough. There are certain condiments/side items that you're allowed on VLCD that I'm experimenting with, and I've found that specific brand names are always helpful.

It is for these reasons that I'm opening up this blog, also to be edited on a daily/as needed basis. I'll be posting the real world translation of a cup for the veggies, and listing any condiments that I stumble across that are helpful with the cooking. If you ever find anything listed here as incorrect, or have something to add, please by all means let me know.

Veggies:
Cucumbers - 2 cups raw = one whole medium cucumber, peeled.
Cabbage - 2 cups raw = one quarter wedge, when sliced in half, then each half sliced in half again.
Red Radishes - 2 cups raw = ten whole medium to small radishes, with ends trimmed off
Asparagus - 2 cups raw = fifteen to twenty medium size stalks. If you go with the smaller ones, then be prepared to use twenty to thirty. It's a lot of food.
Lettuce - 2 cups raw = two to three medium to large leaves of Romain or other leafy lettuce. If you compress the lettuce, it may be closer to three.
Spinach - 3 cups raw = 1/2 to 3/4 of a standard bunch of spinach, with stems.
Fennel - 1.5 cups raw = one medium to large sized bulb


Condiments:
Frank's Red Hot Sauce - if you like spice at all, this is a must have. You can add it to any meal, and it brings up the flavor with no calorie increase.

Bragg Apple Cider Vinegar - I've been told this stuff is an either/or type deal. You either love it, or you hate it. As of Saturday, I'm in the hate category. I tried using the ACV as a liquid to cook my chicken and cherry tomatoes with, and the ACV heated up stunk to high heaven. I'm going to give it another shot with some pasteurized stuff, and hope it works out better.

Mustard - it must be VLCD safe. I found the Ralphs brand to work nicely. The mustard blends spectacularly well with Frank's Red Hot, and works great as a sauce for chicken, and the lettuce.

Health Valley Fat Free Beef Broth - You can make your own chicken and beef broth, but it takes a while. I went in search of canned beef broth, and Health Valley was the safest available. The beef broth one I found wasn't an exact match to the one the MHP support team suggests (I forget which one they said, it had low sodium in the name I think) but all the ingredients were safe, and it had no fat, no sugar. Win win for me, since I love soup, and the beef broth, when simmered with shrimp, onion, and red pepper flakes, is amazing.

Spices - Red Pepper Flakes, Black Pepper, Garlic and Onion Powder, Basil, and Cumin. All must haves