I always remind my clients that when you take pleasure in the food you eat, you work with nature to speed up your metabolic processes. Take this beautiful Chocolate Pumpkin Custard, for example. It's savory and sweet and will give you a double benefit: feeling satisfied and full. 

Phase 3 | Serves: 6
Prep Time: 15 minutes | Total Time: 45 minutes

INGREDIENTS

2 eggs
15-ounce can pumpkin puree
14-ounce can coconut milk
1 teaspoon vanilla
1/3 cup raw cacao powder
1 teaspoon cinnamon
1 teaspoon sea salt
3/8 teaspoon powdered stevia
Optional: pinch of ground chipotle

DIRECTIONS

1. Preheat the oven to 350 degrees F.
   
   
2. In a large mixing bowl, beat together the eggs, pumpkin, coconut milk, and vanilla.
   
   
3. In a smaller bowl, mix together the remaining ingredients (cacao through chipotle).
   
   
4. Add the dry ingredients to the wet, and beat until smooth.
   
   
5. Place six 6-ounce ramekins in a baking dish and fill them with the mixture.
   
   
6. Pour 1 inch of boiling water into the dish around the ramekins.
   
   
7. Bake for 30 minutes, until still a bit wobbly in the center.
   
   
8. Remove from the oven, immediately remove the ramekins from the water bath and set them on a rack to cool.
   
   
9. Serve warm or chilled.