Reduce your weight with the Comprehensive Metabolic Weight Loss Program

2 finely chopped small purple onions 4.4 pounds of peeled tomato, seedless 3 chopped peppers, without seeds (with seeds its spicier) 1/2 tsp of paprika (paprika powder) 1 tsp fresh smooth parsley, chopped 1 stalk of chopped long onion Salt and pepper Servings: 8 servings (1/4 cup per serving)

2 large aubergines 2 medium tomatoes 2 green peppers 3 garlic cloves Salt and pepper Servings: 2 servings (1/2 cup per serving)

1 ripe avocado 1 non-fat natural yogurt 1 lemon Soy sauce Salt and pepper Soda cookie Servings: 8 servings (1 tablespoon per serving)

3 ripe avocados. 3 natural yoghurts 0% fat (Alpina.) 1 lemon Soda cookie Soy sauce. Salt and pepper. Servings: 6 servings (1/2 cup per serving)

1/2 cup of balsamic vinegar 2 tbsp grated onions 2 tbsp minced parsley 2 tbsp of minced paprika 1/2 finely chopped garlic clove (optional) Salt and pepper to taste 1 tablespoon of extra virgin olive oil Servings: 4 servings (1 tablespoon per serving)

0.44 pounds of grated white cheese without fat 1 onion 1 cumin powder salt and pepper grated rind of a lemon

0.55 pounds of cottage cheese 1 non-fat natural yogurt 1/4 cup fresh dill Salt freshly ground pepper Servings: 4 servings (1/2 cup per serving)

1 large grated cucumber 1 non-fat natural yogurt 1 tsp chopped parsley Salt and pepper 1 sprig of finely chopped dill Servings: 4 servings (1 tablespoon per serving)

1 large grated cucumber 1 non-fat natural yogurt 1 tsp chopped parsley Salt and pepper 1 sprig of finely chopped dill Servings: 4 servings (1 tablespoon per serving)

34 ounces of canned tomato 3/4 cup tomato paste 3/4 cup chopped onion 3/4 cup chopped green paprika 3/4 cup minced mushrooms 1/4 cup of vinegar 3 tbsp of Splenda. salt and pepper Servings: 4 servings (1/2 cup per serving)

2 tbsp mustard 2 tbsp of skim milk or yogurt Bit of Nutmeg Bit of Soybean Servings: approximately 1 cup

Thyme, rosemary, oregano, parsley (approximately 1 tbsp of each fresh herb) Basil (double) 3 sage leaves 2 cloves of garlic 2 tbsp balsamic vinegar 1 pinch of pepper 1 tsp fine salt 1 tablespoon of extra virgin olive oil Servings: 4 servings (1 tablespoon per serving)

8 ripe tomatoes 3 onions 3 garlic cloves 1 sprig of coriander 3 chilies or chili peppers 1 cumin cumin Salt 2 tbsp extra virgin olive oil Servings: 6 servings (1/2 cup per serving) 

2 large garlic heads 2 ripe tomatoes Spicy chili in paste Salt Oregano powder 1/2 cup of water Servings: 2 servings (1/2 cup per serving)

1/2 cup of skim milk 1/2 onion 1 egg white 2 or 3 squares of soda biscuit Salt to taste Servings: 2 servings (4.2 ounces)

0.55 pounds of mushrooms 2 cloves of garlic 2 peppers Parsley 1 egg white Soda cracker Salt and pepper Servings: 2 servings (1/2 cup per serving)

1/4 cup of mustard Granular Splenda to taste 1/8 tbsp white wine vinegar salt and pepper to taste cup of non-fat natural yogurt 1/4 cup chopped dill Servings: 2 servings (1/2 cup per serving)

2 red peppers 1 natural yogurt 1 tsp of skim milk 1 tsp vinegar 1/2 saccharin tablet or preference 1 tsp tomato Servings: 2 servings (1/2 cup per serving)

2 tbsp cottage cheese or ricotta 2 tbsp wine vinegar 1 tbsp soy sauce 1 tsp finely chopped fresh herbs such as: parsley, tarragon, cilantro. Pepper point Servings: 1 1/2 cup serving

1/4 cup of water 1 tsp bovril tomato purée tsp 1 tsp vinegar 2 mustard cunts 2 cloves of garlic Servings: 1 1/2 cup serving

0.44 pounds of ricotta 1 finely chopped onion 1 pinch of grated nutmeg Salt and pepper 3.4 ounces of skim milk Servings: 4 servings (1/2 cup per serving)

vegetable broth or defatted chicken 4 finely chopped garlic cloves 1 tsp fresh herbs (parsley, thyme, rosemary, green onions) Salt and pepper Servings: 2 servings (1 tz per serving)

2 tbsp wine vinegar 5 ounces of tomato juice 5 ounces of red wine 1 tbsp mustard 4 tablespoons of sweetener Servings: 1 1/2 cup serving.

2 tablespoons of tarragon vinegar 2 tbsp of fat-free bouillon 1 tbsp soy 1 tablespoon dried tarragon 1/2 tbsp dry onion Servings: approximately 1 cup

3/4 cup of water 1/2 cup of granulated Splenda 1/4 cup of wine vinegar 1 tbsp of well-ground cookie 1/4 cup of Ligth tomato sauce 2 tsp finely chopped garlic 1 tsp fresh grated ginger 1/2 cup finely chopped onion (the white part) Servings: 1 1/2 cup serving

1/2 natural yogurt 2 tbsp of prepared mustard a sprig of parsley some fresh coriander leaves a few drops of lemon 1 tsp of ricotta Servings: 2 1/2 cup serving

2 tbsp mustard 5 ounces of non-fat natural yogurt. Lemon drops 1/4 teaspoon Salt and pepper to taste Parsley, coriander, oregano, dill or any fresh herb you want 1 tablespoon of extra virgin olive oil Servings: 4 servings (1 tablespoon per serving)

2 non-fat natural yogurts Salt and ground white pepper Juice of a lemon 17 ounces of skim milk 2 stems of green onions Servings: 4 servings (1/4 cup per serving)