QUALITY SCIENCE BACKED WEIGHT LOSS SUPPLEMENTS WITH PROVEN RESULTS!

Pecan Sweet Potato Protein Bars....don't these sound like a little slice of Thanksgiving (or pre-Thanksgiving, all fall long and maybe even into winter) HEAVEN??  Well, they are.  Low in sugar.  Get your protein in.  Don’t feel guilty about this dessert.  A definite must try!!!

By making a few substitutions, you can enjoy a delicious low-carb, high protein meal. Here is a savory version of a Thanksgiving classic. INGREDIENTS 8 servings of your favorite low carb bread (1 carb per slice) 2 lbs Ground Pork 1 tsp Fennel Seed 1/2 tsp Salt 6 tbsps Salted Butter 1 1/2 cups chopped Celery 1 medium Onion 4 tsps Sage (Ground) 1 14.5 oz can Chicken Broth 3 large Eggs 1/2 cup Parsley INSTRUCTIONS Heat the oven to 350°F. Cut the bread into 1/2-inch cubes and transfer to...

INGREDIENTS 12 pounds whole turkey, defrosted, rinsed and patted dry (giblets reserved) 1 tablespoon poultry seasoning 7 cups of water (1 cup water for turkey and 6 cups for gravy) 1/2 celery stalk, halved 2 garlic cloves, smashed 3 parsley sprigs 1 bay leaf 1/4 teaspoon black peppercorns 1 cup chicken broth 1 tablespoon low carb food thickener (We like Thick-It-Up for this recipe) INSTRUCTIONS Turkey: Heat oven to 325°F. Place the turkey on a rack in large shallow roasting pan. Season turkey generously with salt, pepper, and poultry seasoning....

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...

SHRIMP SCAMPI WITH ZUCCHINI NOODLES INGREDIENTS 1 pound shrimp (shelled and deveined) 3 medium zucchini (cut into noodles) 1/4 cup white wine (you also can use chicken or shrimp broth) 1/4 cup sliced mushrooms (optional) 4 cloves garlic (chopped) 2 tablespoons lemon juice 2 tablespoons butter 1 tablespoon parsley (chopped) 1 tablespoon olive oil 1 teaspoon lemon zest 1 pinch red pepper flakes (optional) salt and pepper to taste INSTRUCTIONS Cut the zucchini into noodles using a mandoline slicer or a spiralizer. Heat the oil and melt the butter in...

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...

CHIPOTLE CHEESEBURGER LETTUCE WRAP INGREDIENTS Burger: 1 pound lean beef 1 chipotle pepper, canned in adobo sauce, finely chopped (optional) 2 tablespoons freshly chopped parsley 1 tablespoon minced garlic ½ tablespoon low-sodium soy sauce ½ teaspoon chili powder ½ teaspoon garlic powder Salt and pepper to taste Sriracha Garlic Yogurt Sauce: ¼ cup plain Greek yogurt ½ tablespoon Sriracha sauce (use more or less depending on your preference) ⅛ teaspoon garlic powder Salt to taste Toppings: 8 leaves of lettuce, for wrapping 4 slices of sharp cheddar cheese 1 medium...

SPAGHETTI SQUASH AGLIO E OLIO INGREDIENTS 1 large spaghetti squash (split lengthwise) 2 ounces safflower oil 2 tablespoons extra virgin olive oil 2 tablespoons kosher salt 2 tablespoons black pepper 1 garlic clove (peeled and minced) INSTRUCTIONS Preheat the oven to 350 degrees. Scrape out the seeds of the split-open squash and discard them. Brush safflower oil onto the squash while the oven is warming. Place the squash in the oven for 45 minutes, or until it is fork tender. When done, remove the squash from the oven and let...

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...