Ingredients:nn100 grams of asparagusnn¼ teaspoon of oreganonn½ teaspoon of parsleynn1/8 teaspoon of black peppernn2 cloves of garlic, mincednnSalt to tastenn nnDirections:                                                     nn n

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1. Preheat oven to 400 .

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2. Wash asparagus and remove the woody end.

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3. Place the asparagus on aluminum foil.

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4. Season with parsley, oregano, minced garlic, salt and pepper.

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5. Wrap all ends of the aluminum foil then roast for at least 15 to 20 minutes.

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Ingredients:nn6 pieces strawberry thinly and evenly slicednnLemonnn nn nnDirections:                                                     nn n

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1. Place parchment paper on a baking pan. Then preheat the oven at 350.

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2. Place the sliced strawberry on the parchment-lined baking sheet. You can use a mandoline to slice them thinly and evenly. Make sure they do not touch each other to prevent them from sticking as they dry out.

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3. Put them in the oven and bake for about 2 hours or depending on how crispy you want your strawberry chips. Once you place the sliced strawberry in the oven, reduce heat to 200.

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4. Check them every fifteen minutes or just so to see how they are getting along. Turn the chips over after an hour of baking.

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5. You can also brush the chips with lemon juice before placing them in the oven.

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6. For best texture, let cool completely before eating.

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Ingredients:nn4 medium-sized eggplants, pulp removenn100 grams ground beef, rolled into meatballsnn8 cherry tomatoes, choppednn1 red onion, dicednn1 bunch of chopped parsleynn1 tsp of paprikann1 tsp of cinnamonnn1 tsp of mixed spicennStevia to tastennSalt and pepper to tastenn½ cup waternn nnDirections:                                                     nn n

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1. Make a boat out of the eggplant by cutting half and taking out the seeds and some middle meat. Don’t take out too much.

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2. You should weigh each half separately so that you can know how many other veggies to add. Sprinkle some of the spices on top.

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3. Load the eggplant boat with garlic, onion, chopped tomatoes and beef balls patted out. Season with salt, pepper, spices, and parsley.

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4. Line the baking pan with aluminum foil then place the eggplants in the pan.

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5. Bake at 250 for about 40 to 50 minutes or until the beef is well cooked.

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Hot Chocolate Pudding For P3 of the HCG Diet

Ingredients:nn100 grams chicken breastnn2 cups chicken brothnn2 large stalks of celerynn½ teaspoon dried parsleynn2 teaspoon of minced garlicnn½ teaspoon dried basilnn1 tablespoon milknnSalt and pepper to tastenn nnDirections:                                                     nn n

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1. Boil chicken breast in salted water on a medium-sized pot at 165

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2. Remove chicken from water and set aside.

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3. Chop boiled chicken breast into bite-sized pieces.

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4. Chop celery stalk into bite-sized pieces.

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5. On a medium-sized pot, add chicken broth, milk, and all the other spices over low heat. Mix well.

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6. Add chicken pieces and celery into the pot.

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7. Simmer over low heat for 20 to 30 minutes, stirring occasionally.

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8. Remove from heat and serve hot. Top with dried parsley if desired.

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