Reduce your weight with the Comprehensive Metabolic Weight Loss Program

1.1 pounds fresh shrimps 2 medium avocados 1/2 lettuce, we can use several types Dressing Servings:  8 servings (1 cup per serving)

1/2 clove of choppedgarlic 1 non-fat natural yogurt 1 pinch of tarragon 2 small hot peppers (optional) 1 tsp chopped onion 1/4 green paprika 1/2 large and mature avocado Salt Servings: 4 servings (1 cup per serving)

3 ripe avocados 3 tbsp lemon juice 1/3 cup of coriander 1/2 tsp chopped garlic 1/2 tsp of salt 1/2 cup red onion diced 1/2 tomato pintón diced 0.57 pounds of surimi or imitation crab Small Casabes Servings: 10 servings (1/2 cup per serving)

1/4 small cauliflower cut in rosettes. 1 cup of fresh green beans, cut along 2 fresh small aubergines steamed. 1/4 cup of vinegar 1/4 tsp mustard. 2 bay leaves salt, pepper, lettuce Servings: 2 servings (1 cup per serving)

1 cooked chicken breasts 1 lettuce 1 onion 1 tsp mustard Salt and pepper 2 tbsp vinegar 1 tsp chopped parsley Servings: 4 servings (1 cup per serving)

1 criolla lettuce clean and chopped 1 cup of purple cabbage cut into strips 1/4 cup of celery cut into casters 1/2 cup grated carrot 2 peeled oranges in segments Servings: 4 servings (1 cup per serving)

1 small cauliflower 1 small onion 1 carrot Garlic to taste Servings: 2 servings (1 cup per serving)

4 Eggplants 2 minced scallions coriander to taste well minced allowed salt Servings: 3 servings (1 cup per serving)

2 cups raw spinach 0.72 pounds of assorted cheese cut into cubes raw mushrooms cut into slices sliced ham cooked in water 1 tomato cut in eighths garlic salt to taste pepper to taste vinegar and lemon Servings: 4 servings (1 cup per serving)

2 large fresh mushrooms 1/2 cup of aubergine caviar 2 asparagus steamed or in water 2 eggs parboiled discarding the yellow 1 small cucumber cut into wheels 3 sheets of criollo type lettuce, washed and dried 1 large steamed shrimp peeled Servings: 4 servings (1 cup per serving)

4 cups of sliced carrots 1/4 cup of scallion 4 cups sliced zucchini with the shell 3 tsp of water salt and fresh ground pepper Servings: 3 servings (1 cup per serving)

1 red pepper and one green pepper. 2 eggplants 1 cup of white vinegar Vinaigrette: lemon, a drizzle of olive oil, salt and pepper to taste, 2 teaspoons of chopped basil Servings: 3 servings (1 cup per serving)

1/2 cup of dressing 1/2 cup of lemon juice 2.2 pounds of medium-sized shrimp, cleaned and broiled (31-35 units) 2 red peppers, seeded and chopped 1 medium thin chopped onion 1 stalk of celery, chopped 1 tbsp chopped coriander 1 chopped lettuce Servings: 10 servings (1 cup per serving)

1/3 of dressing 1/4 cup chives, with the stem finely chopped 2 tbsp lemon zest 2 large tomatoes, in thin slices 18 stems of asparagus, cooked tenderly-crispy 1/4 cup mozarella cheese 2 tbsp fresh parsley, chopped Servings: 4 servings

1 can of tuna in water 2 trunks or more of Céleri, in dices 1 chopped hard egg white (no yolk) 2 tbsps of small capers 1 strips of paprika 1 tsp grated onion 1 tsp lemon juice 1 pinch of tabasco sauce Cress or Rucula Servings: 3 servings (1/2 cup per serving)