QUALITY SCIENCE BACKED WEIGHT LOSS SUPPLEMENTS WITH PROVEN RESULTS!

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...

COCOA-ROASTED NUTS INGREDIENTS 2 ounces walnuts, about 3/4 cup (Or your nut of choice; nutritional info will vary slightly) 1 egg white 2 teaspoons sifted unsweetened cocoa 1/8 teaspoon vanilla extract 6 drops liquid Splenda Pinch salt   INSTRUCTIONS Pre-heat oven to 325. Whisk the egg white until frothy in a small bowl. Whisk in all but the nuts until the mixture is well-blended. Add the nuts and stir to coat them with the egg mixture. Spray a foil-lined baking sheet with cooking spray. Spread the nuts on the baking...

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...

FLAVORFUL MEATLOAF INGREDIENTS 1½ pounds ground beef 2 eggs 4 ounces tomato sauce ½ cup pork rinds, crushed ⅓ cup red onions, chopped 1 tablespoon Worcestershire sauce 2 teaspoons minced garlic 1½ teaspoons chili powder 1½ teaspoons ground mustard ⅓ teaspoon ground pepper ⅓ cup ketchup INSTRUCTIONS Preheat the oven to 375. Combine all ingredients (except for the ketchup) in a large bowl and mix with your hands. Place the mixture in a 5×9 inch loaf pan. Shape and press the mixture into a loaf. Bake for 45-50 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...

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!...