Skip the intense workout and eat this instead. Packed with veggies, avocado and seeds, this healthy salad is bursting with vitamins, minerals and antioxidants for your HCG diet.nIngredients:n3 cups of cubed and peeled butternut squashn1 tablespoon olive oilnSalt and pepper to tasten2 tablespoon of Greek yogurtn¼ teaspoon of turmericn¼ teaspoon cuminn¼ cup 0f grapeseed or vegetable oiln¼ cup apple cider vinegarn1 tablespoon maple syrupn1 minced shallotn1 bunch of kalen1 pint of Brussels sprouts, cut crosswise into sliversnHandful of toasted sunflower seedsn1 avocado, pitted, peeled and dicednCooking Instructions:nPreheat the oven to 425 degrees with a rack in the middle position.nPut the squash on an 18-by-13- inch sheet pan and sprinkle with olive oil, turmeric and cumin and season with salt and pepper.nRoast until lightly browned then scrape under the pieces using a metal spatula angled down toward the bottom of the pan and toss them around.nnMeanwhile, in a small bowl, whisk together the yogurt oil, yogurt, maple syrup, vinegar, and shallots, then season with salt and pepper.nQuickly dip a piece of kale in the dressing, shake off any excess, and check the seasonings again.nIn a large bowl, combine the brussels sprouts, roasted squash, kale, and sunflower seeds.nDrizzle the salad with enough dressing to lightly coat, then toss to combine.nCheck the seasonings and adjust until you get the desired taste. Add the avocado and gently toss again.

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