QUALITY SCIENCE BACKED WEIGHT LOSS SUPPLEMENTS WITH PROVEN RESULTS!

INGREDIENTS 2 cups pumpkin puree 1 cup sweetener (we like Swerve for this recipe) 1 cup almond meal ⅔ cup coconut flour 2 large eggs 1 tablespoon pumpkin spice 2 teaspoons vanilla extract 1 ¾ teaspoons cinnamon ½ teaspoon baking soda ½ teaspoon salt INSTRUCTIONS Preheat the oven to 350 degrees. Line a muffin pan with liners. Beat the pumpkin, sweetener, and eggs in a large bowl until the batter is fluffy. Beat in the remaining ingredients until the batter is combined, leaving a few lumps. Scoop the batter into...

INGREDIENTS 1 1/4 lbs Butternut Winter Squash 2 cups sliced Yellow Summer Squash 2 (14.5 oz) cans Chicken Broth 1/2 cup Heavy Cream 1/4 cup sliced Onions 2 tbsps Extra Virgin Olive Oil 1 tbsp Tomato Paste 1 1/2 tsps Pumpkin Pie Spice 3/4 tsp Salt 1/2 tsp Black Pepper INSTRUCTIONS Preheat the oven to 450°F. Peel and cube the butternut squash. Toss the butternut squash with 1 tablespoon of oil and half of the salt and pepper. Arrange the butternut squash in a single layer on a baking sheet...

INGREDIENTS Crust: 2¼ cups almond flour 1 egg 3 tablespoons butter 4 teaspoons sweetener (we like Swerve for this recipe) ½ teaspoon salt Filling: 2 cups pumpkin puree (we like Libby’s for this recipe) 1 cup heavy cream ¾ cup sweetener 2 eggs 2 teaspoons vanilla extract 1 tablespoon pumpkin pie spice ½ teaspoon cinnamon ½ teaspoon salt INSTRUCTIONS Preheat oven to 350. Mix together all crust ingredients by hand, in a medium bowl, until dough forms. Press dough into a 9-inch glass pan and bake for 10 minutes, or...

FENNEL AND SPINACH CHICKEN SOUP INGREDIENTS 1 tablespoon extra virgin olive oil 4 cups fennel (chopped) 1/2 teaspoon salt 1/4 teaspoon pepper 1 tablespoon shallots (chopped) 58 ounces chicken broth 12 ounces chicken legs 10 ounces spinach 2 teaspoons lemon zest INSTRUCTIONS In a large pot, heat oil over medium heat until it simmers. Add fennel and cook for 10 minutes (just until it begins to brown) stirring occasionally. Add salt, pepper, and shallots and cook for 5 minutes (until the shallots are softened and fennel is lightly browned) stirring...