Download 7-Day Fat Burning Diet Plan by Catherine Atkinson PDF

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By Catherine Atkinson

7-Day fats Burning healthy eating plan - no calorie counting or advanced equipment right here. you could have simply to stay to the seven-day plan and watch the load fall off. Use our rigorously deliberate recipes - and any others you care to invent utilizing our rules - and you'll consume up to you love. greater than that, you could consume as frequently as you love and the burden will nonetheless fall off! This ebook deals a assured step by step plan to a slimmer physique. now you can in achieving your objective weight. and lots more and plenty extra very important than that, now you can retain it. no longer many plans can promise you that.

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Yet all we need is 10 g/scant ½ oz; that’s the amount in a single rasher (slice) of bacon or a teaspoon of butter or margarine. There are lots of simple ways to reduce your fat intake. Use skimmed milk instead of whole milk – there’s the same amount of fat in 200 ml/7 fl oz/scant 1 cup of skimmed milk as in 5 ml/1 tsp of whole milk. If you find the switch difficult, try semi-skimmed instead. Replace full-fat cheese with reduced-fat cheeses or try medium-fat cheeses such as Edam, Feta, Mozzarella and Brie.

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. Remove the cocktail sticks. 5 Ladle the soup into warmed bowls and serve piping hot with the Sesame Sticks. Pernod-glazed Prawn and Bacon Kebabs Serves 2 – 340 calories per serving – 33% carbohydrate 36% protein 25% fat 6% alcohol 4 rashers (slices) of lean back bacon 12 raw tiger prawns (jumbo shrimp), shelled 1 garlic clove, peeled and crushed 2 spring onions (scallions), finely sliced 15 g/½ oz/1 tbsp butter or polyunsaturated margarine 45 ml/3 tbsp Pernod 15 ml/1 tbsp lime juice Salt and freshly ground black pepper Lime wedges, to garnish 2 chunks of crusty bread, about 50 g/2 oz each, to serve 1 Remove the rinds and any fat from the bacon.

Heat gently until piping hot. 4 Meanwhile, make the Garlic Croûtons. Mix the butter and crushed garlic together, then spread very thinly over one side of each slice of bread. 5 Heat a heavy-based non-stick frying pan (skillet), then add the bread, buttered side down and cook for 2–3 minutes, or until golden brown and crisp. Turn over and cook the other side for 1–2 minutes. Remove from the pan and cut into small cubes. 6 Ladle the soup into warmed bowls and garnish each with a spoonful of half-fat crème fraîche and a few Garlic Croûtons.

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