Cauliflower is one of the permissible vegetable choices in the second phase of the HCG diet. Aside from having low calories, it also contains fiber, vitamins, and minerals that are beneficial for weight loss. It can also serve as a low-calorie substitute for high-calorie foods, such as rice and flour. As a good source of fiber, cauliflower slows digestion and promotes feelings of fullness. nIngredients:n3 slices of baconn1 ¼ cups shredded sharp Cheddar cheese, dividedn⅔ cup sour creamn1 medium size cauliflower, cut into bite-sizen½ teaspoon ground peppern¼ teaspoon saltn4 sliced scallionsnCooking Instructions:nPreheat oven to 425°F.nPlace bacon in a large nonstick skillet over medium heat and cook for 8 minutes. nTransfer to a paper-towel-lined plate and let cool. nCombine cauliflower, pepper, salt and the bacon drippings in a baking dish and roast until tender. (Stir from time to time)nCombine 1 cup of cheese, sour cream, and half the scallions in a small bowl.nWhen the cauliflower is tender, stir the cheese mixture into the cauliflower in the pan. Sprinkle with the remaining cheese and bake until hot.nChop the cooled bacon. Sprinkle the hot casserole with the bacon and the remaining scallions.n

Stuffing is a traditional staple at holiday meals that is customizable according to the requirements of your diet regimen. Rather than incorporating refined white bread, try a whole-grain alternative for the HCG diet. Whole grains are a great source of fiber, which helps digestion and boost weight loss. nnIngredients for the cornbread:n

n
• ¾ cup of unsweetened almond milk

n

• ½ cup of unsweetened apple sauce

n

• 1/2 cup of maple syrup

n

• 3 egg whites

n

• ½ cup stone-ground cornmeal

n

• 1 cup oat flour

n

• 1 teaspoon of baking soda

n

• 1 teaspoon baking powder

n

• ½ teaspoon of salt

n

• ½ cup of  frozen corn kernels, softened and mashed

n

nFor the stuffing:n

n
• 1 cup of diced leeks

n

• ¼ teaspoon of salt

n

• 1 cup of chicken broth (low-sodium)

n

• 2 sliced large carrots

n

• 2 diced stalks of celery 

n

• 2 teaspoons of thyme

n

• 2 teaspoons of rosemary

n

• 2 teaspoons of  sage

n

nCooking Instructions:n

n
• Preheat the oven to 375 degrees Fahrenheit.

n

• In a mixing bowl, stir the almond milk, maple syrup, applesauce, and egg whites together.

n

• Sift in cornmeal, baking soda, oat flour, baking powder, and salt.

n

• Stir until all the ingredients are well-incorporated, and then mix in the pureed corn. Bake for about 20 minutes using a baking dish.

n

• Stir-fry the leeks with salt on medium heat, adding tablespoons of chicken broth as needed.

n

• Add celery and carrots, and continue stirring until soft. Sprinkle in the thyme, sage, and rosemary.

n

• Crumble the cornbread, and mix in the remaining broth to reach the desired consistency.

n

• Transfer to a baking dish and bake for fifteen minutes to crisp the top.

n