Chocolate Strawberry Pudding  Ingredients:nn3 cups cauliflower, rawnn2 cups strawberries, dicednn6 packets of Steviann1 teaspoon of vanilla extractnn3 tablespoons of cocoa powdernn1 teaspoon cocoa powdernn1 teaspoon glucomannan powdernn½ teaspoon of cinnamonnn nnDirections:                                                     nn n

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1. To cook cauliflower florets, steam them, and then allow them to cool. Once cooled, puree until smooth in a food processor.

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2. Add vanilla extract, cocoa powder, Stevia, cinnamon, and glucomannan powder into the food processor and blend until smooth again.

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3. Add 1 cup of diced strawberries and blend until smooth.

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4. Pout the strawberry mixture into a bowl and fold in the rest of the strawberries.

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5. Divide the mixture into two separate small bowls and chill for three hours or more.

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6. Serve cold.

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Chicken Barbeque with Steamed Brussels Sprouts Ingredients:

n100 grams chicken breastnn1 cup of Brussel sprouts, sliced in halfnn¼ teaspoon of onion powdernn¼ teaspoon of garlic powdernn2 tablespoons of white vinegarnn¼ teaspoon of saltnn4 tablespoons of vegetable brothnn2 teaspoons of Root Beer extractnn½ cup barbeque saucenn1 tablespoon of lemon juicenn1 teaspoon of chopped garlicnn nnDirections:                                                     nn n

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1. Combine onion powder, garlic powder, barbeque sauce, root beer extract, salt, and white vinegar in a slow cooker. Add chicken breast and cook on low heat for 4 to 5 hours. Flip chicken halfway if possible.

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2. In a large pan, heat vegetable broth. Add garlic and Brussel sprout. Cover and steam for 5 minutes.

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3. Uncover the pan and let the liquid cook off to brown the Brussel sprouts.

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4. Season with lemon juice and salt.

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5. Serve alongside the cooked chicken breast.

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Chicken with Tomato and Basil Recipe

Ingredients:nn100 grams of chicken breast, skin removenn2 tablespoons onion, choppednn1 tablespoon of garlicnn2 tablespoons of hot saucenn2 cups of celery, choppednn2 cups of beef broth, fat-freenn1/8 teaspoon of cayenne peppernn1 teaspoon of apple cider vinegarnn2 cups waternn1/8 teaspoon of paprikann¼ teaspoon of saltnnBlack pepper to tastenn nnDirections:nn n

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1. Sautee chopped onion and celery in a pan with about ¼ beef broth. Cook the onion until translucent, and celery until soft.

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2. Add garlic and cook for another minute.

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3. Place chicken breast, cooked onion, beef broth, celery in a slow cooker.

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4. Mix apple cider vinegar, hot sauce, paprika, cayenne, salt, and pepper in a separate bowl. Pour mixture into the slow cooker and cook for 3 to 4 hours.

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5. Pour one and a half cups of soup into a blender, along with some of the chicken. Puree until smooth and add back into the soup.

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6. Serve hot.

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Sugar-Free Banana Pudding for Phase 3