7-Day Fat Burning Diet Plan by Catherine Atkinson

By Catherine Atkinson

7-Day fats Burning healthy eating plan - no calorie counting or advanced tools right here. you might have in basic terms to stay to the seven-day plan and watch the load fall off. Use our conscientiously deliberate recipes - and any others you care to invent utilizing our ideas - and you may consume up to you're keen on. greater than that, you could consume as usually as you're keen on and the burden will nonetheless fall off! This e-book bargains a assured step by step plan to a slimmer physique. now you can in achieving your goal weight. and masses extra vital than that, now you can preserve it. now not many plans can promise you that.

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2 Whizz the mixture for about 20 seconds or until smooth and frothy. Pour into a tall glass and serve straight away. Spiced Fruit Compôte with Toasted Nut Topping Serves 4 – 265 calories per serving – 69% carbohydrate 24% fat 7% protein 100 g/4 oz/2/3 cup dried apricots 100 g/4 oz/2/3 cup dried apple rings 100 g/4 oz/2/3 cup stoned (pitted) dried prunes 100 g/4 oz/2/3 cup dried figs 1 cinnamon stick 2 whole cloves 1 strip of orange peel 600 ml/1 pt/2½ cups water For the Toasted Nut Topping: 5 ml/1 tsp water 15 ml/1 tbsp soft light brown sugar 40 g/1½ oz/1/3 cup skinned hazelnuts (filberts), roughly chopped 1 Put all the ingredients for the compôte in a large pan.

2 Add the potato, stock and orange rind, then cover and simmer for 20 minutes. Stir in the orange juice and soy sauce. Season with salt and pepper to taste. 3 Meanwhile, make the sesame sticks. Trim the crusts off the bread, then roll out firmly with a rolling pin. Mix the butter or margarine, parsley and sesame seeds together and thinly spread two-thirds of the mixture over the bread. 4 Roll up the bread and secure with wooden cocktail sticks (toothpicks). Dot with remaining mixture. Place on a baking (cookie) tray and bake in a preheated oven at 190ºC/375ºF/gas mark 5 for 15 minutes or until crisp and golden.

Top with the remaining sheets of lasagne. 4 Mix together the egg, yoghurt and Parmesan or Pecorino Romano cheese. Season with salt and pepper and spread over the top. Bake at 180ºC/350ºF/gas mark 5 for 40–45 minutes or until the lasagne is tender and the top is golden brown and set. Serve hot with a green salad. Teriyaki Turkey with Oriental Noodles Serves 2 – 510 calories per serving – 56% carbohydrate 14% protein 30% fat 45 ml/3 tbsp Japanese soy sauce 30 ml/2 tbsp sake or dry sherry 10 ml/2 tsp caster (superfine) sugar 225 g/8 oz turkey breast meat 150 g/5 oz medium egg noodles 10 ml/2 tsp sesame oil 1 garlic clove, peeled and crushed 5 ml/1 tsp chopped fresh root ginger 1 medium carrot, cut into fine strips 1 courgette (zucchini), cut into fine strips 15 ml/1 tbsp toasted sesame seeds 1 Put the soy sauce, sake or sherry and sugar in a small saucepan and heat gently until the sugar has dissolved.

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