Enjoy my recipe below!
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P3tolife Program Testimonial
"You are so encouraging and insightful in the emotional aspect of this weight loss journey"
And that recipe was AMAZING with the butternut sauce. My husband, I and my eleven year old raved about it. The nine & seven-year-olds weren't quite ready for such an adult meal, but loved the pork anyway. I'm so glad to expose the family to new veggies and tastes with your recipes. I have found I picked the same type of recipes from Pinterest and didn't try new things. I'm so grateful I decided to purchase this program. With the all the advice videos, it is so much more than just a recipe plan!
My husband and I are in the middle of week two. I ended HCG at 192.7 and am at 194.4 now. Calvin ended at 208 and is at 211 now. This is not disappointing to us because for us, this is stable. We both gained 60 percent back last time after HCG. The HCG is easy. The maintenance is the hard part! That is why I bought P3toLife.
Before HCG, my husband's highest weight was 285 and mine was 260. We still have a long way to go, but are making progress. He is hoping to get to 170 (5'6") and me 140 (I'm 5'3").
You are so encouraging and insightful in the emotional aspect of this weight loss journey that I don't know how I ever did the first two rounds without your blog. I did see a dietitian and paid hundreds of dollars for her help, but she never gave me meals (just a few recipes) and no advice on how to handle emotional eating and trigger foods.
I told my husband I was emailing you, and he told me to tell you "two thumbs up" on the meals! Even the kids love the dessert smoothies and mug muffins.
I really feel like we can get to our healthy weight with your help!
Rosemary Butternut Squash, Garlic Herb Pork Chops ZoodlesPrint Pin Rate
- 12 oz pork chops 2 thin cut, fat trimmed
- 1 tbsp ghee or butter
- 1 tsp dried thyme
- ½ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp sea salt
- ⅛ tsp black pepper
For Sauce and Zucchini Noodles:
- 4 medium zucchini 2 for noodles, 2 cubed
- 2 cup butternut squash raw, cubed*
- 1.5 cup unsweetened coconut milk
- 1 tsp dried basil
- 1 tsp fresh rosemary chopped
- 1 tsp garlic minced
- 1.5 tbsp olive oil divided
- 1 tsp sea salt
- black pepper to taste
- PREHEAT oven to 350°. Toss butternut squash, cubed zucchini, and minced garlic with 1 tbsp olive oil in a bowl. Spread onto a parchment paper lined baking sheet. Bake 35-40 minutes until squash is fork-tender.
- WHILE squash cooks, use a spiral slicer on 6mm blade to slice other 2 zucchini into noodles. Rub pork chops with onion powder, garlic powder, thyme, sea salt and black pepper.
- HEAT a pan over medium/high heat and melt butter. Allow pan to get very hot. Place pork chops on pan and cook 5-6 minutes. Turn and cook an additional 5-6 minutes. Allow chops to rest 5 minutes. Thinly slice pork chops.
- COMBINE roasted squash and the other ½ tbsp olive oil in a food processor or blender with basil, rosemary, salt, black pepper and coconut milk. Blend until just combined. Heat sauce in a saucepan until hot. Pour over zucchini noodles. Toss to coat. Serve pork chop slices over butternut squash sauce and zoodles.
- FAT: Use higher fat canned coconut milk for sauce
- PROTEIN: 7-8 oz pork chop per serving
- CARBS: 50% more sauce ingredients