QUALITY SCIENCE BACKED WEIGHT LOSS SUPPLEMENTS WITH PROVEN RESULTS!

CAJUN POT ROAST INSTRUCTIONS Trim fat from meat. Sprinkle Cajun seasoning evenly over meat and rub it in with your fingers. If necessary, cut meat to fit into a 3 ½ to 4 ½ quart slow cooker. Place meat in cooker, and add sweet peppers, onion, hot pepper sauce, and black pepper. Pour undrained tomatoes over mixture. Cover and cook on a low-heat setting for 8-10 hours or on a high-heat setting for 4-5 hours. Remove meat from cooker. Drain vegetables, discarding cooking liquid. Serve meat with vegetables and enjoy!...

LEMON HERB ROASTED CHICKEN INGREDIENTS: 1 (3 pound) whole chicken 2 lemons 2 tablespoons Italian seasoning 2 tablespoons olive oil ½ teaspoon mustard powder 1 teaspoon garlic powder ½ teaspoon seasoning salt ½ teaspoon ground black pepper INSTRUCTIONS: Preheat oven to 350 degrees Fahrenheit. Combine the Italian seasoning, salt, mustard powder, garlic powder, and black pepper. Set aside. Rinse the chicken thoroughly, and remove the giblets. Place chicken in a 9×13 inch baking dish. Sprinkle 1 ½ teaspoons of the spice mixture inside the chicken. Rub the remaining mixture on...

SPICY OMELETTE INGREDIENTS 2 eggs ½ red chili pepper, thinly chopped ½ cup broccoli, chopped ¼ onion, chopped ⅛ cup cheddar cheese, grated Extra virgin olive oil Seasoned salt to taste DIRECTIONS Chop the pepper, broccoli and onion. Saute the veggies in olive oil and season with seasoned salt. Whip the 2 eggs and lightly salt with seasoned salt. Pour the eggs into a medium-hot frying pan that has been lightly oiled with olive oil. Tilt the pan so that the egg covers the bottom of the pan. Add the...

SUMMER SQUASH AND GRILLED ZUCCHINI SALAD INGREDIENTS 4 medium-sized yellow crookneck squash, trimmed, halved lengthwise 4 medium-sized zucchini, trimmed, halved lengthwise 1/2 cup chopped fresh basil 1/3 cup freshly grated Parmesan cheese 5 tablespoons olive oil 2 tablespoons balsamic vinegar *Optional: additional veggies, such as cherry tomatoes, to make the salad your own INSTRUCTIONS Prepare the barbecue and turn it to medium heat. Place the crookneck squash and zucchini on a large baking sheet and brush on 3 tablespoons of oil. Sprinkle the veggies with salt and pepper. Grill the...

LOW CARB GREEN SMOOTHIE INGREDIENTS 2 cups spinach 1 cup coconut water ½ cup ice ¼ cup wheat grass 1 scoop high quality, low carb chocolate protein 1 Tablespoon almond butter 1 inch slice of banana Optional pinch of Stevia INSTRUCTIONS Combine all in your blender. Blend on high for a full minute, or until the tiny pieces of spinach have disappeared and the smoothie turns a brilliant shade of green. NOTES Recipe makes 2 servings Nutritional Information: Carbs: 15 grams Protein: 15 grams Fat: 4 grams Cals: 155 Fiber:...

STUFFED GRILLED EGGPLANT INGREDIENTS 3 baby eggplants (about 6 to 8 ounces each) 12 ounces bulk sausage 2 cloves garlic, minced 2 tablespoons chopped fresh rosemary ½ teaspoon salt ¼ teaspoon pepper 6 slices provolone or mozzarella cheese (optional) INSTRUCTIONS Cut each eggplant in half lengthwise. Scoop out the insides, leaving about ¼ inch thickness of flesh in the skin. Finely chop the eggplant flesh.Over medium heat, brown sausage in a large skillet. Break up clumps with the back of a wooden spoon, until cooked through, for about 7 to...

LOW-CARB MASHED CAULIFLOWER INGREDIENTS 1 head of cauliflower, cut into florets ½ cup whipped cream cheese 2 cloves of garlic, minced 1 teaspoon of season salt INSTRUCTIONS Bring a large pot of lightly salted water to a boil. Cook cauliflower in boiling water until tender (about 6 minutes) and drain. Pat the cauliflower dry with a paper towel to remove as much moisture as possible. Blend the cauliflower, cream cheese, garlic, and season salt in a food processor until mostly smooth. NOTES Recipe makes 4 servings. Serve with butter, salt,...

CUCUMBER PASTA SALAD INGREDIENTS Pasta Salad: 2 Cucumbers, cut into noodles 1 cup Tomatoes, chopped 1 clove Garlic, minced ½ cup Olives Dressing: 1 Tbsp Basil, chopped 1 Tbsp Oregano, chopped 2 Tbsp Balsamic Vinegar ½ tsp Black Pepper ½ tsp Sea Salt INSTRUCTIONS Clean cucumbers. Use a Julienne peeler or mandolin to make noodles. Discard core and seeds. In a medium bowl, toss the pasta with tomatoes, garlic, and olives. In a small bowl, whisk together basil, oregano, balsamic vinegar, pepper and salt. Pour dressing onto pasta salad and...

CAPRESE INGREDIENTS 4 large ripe tomatoes, sliced ¼ inch thick 1 pound fresh mozzarella cheese, sliced ¼ inch thick ⅓ cup fresh basil leaves 3 tablespoons extra virgin olive oil Fine sea salt to taste Freshly ground black pepper to taste DIRECTIONS Overlap and alternate the tomato slices, mozzarella cheese slices, and basil leaves on a large platter. Finish with a drizzle of olive oil, and season with salt and pepper. NOTES Makes about 6 servings NUTRITIONAL INFORMATION: Carbs: 6.6g Protein: 17.9g Fat: 23.9g Cals: 311 Fiber: 1.5g

EGGPLANT ROLLATINI INGREDIENTS 24 ounces whole eggplant (cut into 24 1/8-1/4-inch thick slices) 4 large eggs (2 lightly beaten and 2 not) 3/4 cup soy flour 1 1/4 cups tomato sauce 1/4 cup extra virgin olive oil 1/4 cup chopped fresh parsley 1/4 teaspoon salt 1/4 teaspoon ground pepper 1/3 cup grated parmesan cheese 4 ounces shredded mozzarella cheese 2 cups ricotta cheese 1 1/2 cups water DIRECTIONS Begin with the eggplant and slice it into 1/8 – 1/4 inch thick slices. Arrange the slices in layers in a colander...