400 Calorie Diet Review Fix

According to a recent television program, a successful woman shed six pounds in two days with a new diet called the "400 calories Fix". Truth be told, is a healthy diet plan designed by health experts. You are required to eat four meals a day with each meal consisting of 400 calories. In this way, you can expect to lose up to 11 pounds in 2 weeks.

Advantages: With this program, you are free to eat what food choices until thecalorific content under control. Unlike other diets rich in fat, do not just take your favorite foods. This can give you great satisfaction and will continue until you reach your ideal weight. As well, the program is very practical and easy to implement. There is no need to make extra money to spend on a meal replacement and sports equipment.

The disadvantages: it is not easy to estimate the calories for each food. Keep in mind that you must paymore attention to food labels. Well, you may need to spend extra hours for your meal.

Example of a recipe for a dinner-400 calories: potato salad

# 1. Prepare a 1.5 pounds red potatoes.

# 2. Boil the potatoes in water for about 15 minutes.

# 3. Chop a medium onion into slices.

# 4. Mix the potatoes and onion. Then, add the salad with a tablespoon of olive oil and red wine vinegar.

Summary:Fix the 400 calories in the diet is a healthy calorie-counting, even if it is not very flexible. To take advantage of the diet, processed foods you eliminate from your daily meals. In addition, regular exercise to increase fat loss.

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Do You Want to Shed Some Extra Pounds? Try the Low Calorie Macaroni Soup

If you wish to shed some extra pounds and get slimmer, it is necessary to be on a health diet that includes all the best kinds of body-shaping, low calorie foods. Low calories foods need not always be tasteless. There are thousands of low calorie foods that are easy to prepare and are delicious as well. When it comes to a delicious health diet, the first things that come to mind are soups and salads.

For instance, try preparing the low calorie Macaroni soup. Following is an easy recipe for the same:

Number of serving: 1

Size of serving: 1 bowl

Ingredients:

Onion: 20 g
Garlic: half clove
Carrot: 20 g
Bay leaf: 1
Cabbage: 5 g
Spaghetti: 5 g
Tomato: 30 g
Salt: half teaspoon
Stock: 11 half cups
Pepper: a dash
Oil: 5 g

Procedure:

1) Chop the onion, shred the cabbage, and dice the carrots; Put all the cut vegetables in a bowl.

2) Add the onion and the carrot in a saucepan containing a little hot oil. Sauté well.

3) Add the stock and bring it to a boil. Next, add the macaroni, bay leaf, and chopped tomatoes.

4) Then add the cabbage and seasoning, and simmer gently for at most 20 minutes.

5) The soup should be cooked and boiled until the vegetables become soft.

6) The soup is ready. You can now garnish it with grated cheese, and have it hot.

One bowl of this delicious, healthy macaroni soup contains just 89 calories. With just 5.2 g of fat, 1.4 g protein, and 1.2 g fiber, this soup is a very healthy choice to make if you are really keen at losing some extra weight. If you love to have desserts, you can also try my recipe for a low calorie pineapple fruit salad, discussed in another article.

Alternatively, you can also try certain Indian and Asian dishes, which are not only delicious and healthy, but are also very cheap to prepare.

Thanks To : Collie Breads

3 Delicious Low Calorie and Vegetarian Recipes For Bread, Cabbage, and Carrot Soup

Bread Soup

½ lb. of stale crusts of Allinson wholemeal bread
4 onions
2 turnips
1 stick of celery
1 oz. of butter
½ oz. of finely chopped parsley
8 pints of water
½ pint of milk

Soak the crusts in the water for 2 hours before they are put over the fire. Cut up into small dice the vegetables; add them to the bread with the butter and pepper and salt to taste.

Allow all to simmer gently for 1 hour, then rub the soup through a sieve, return it to the saucepan, add the milk and parsley, and, if the flavor is liked, a little grated nutmeg; boil the soup up and serve at once.

Cabbage Soup

1 fair-sized cabbage
a large Spanish onion
1-1/2 oz. of butter
Pepper and salt to taste
½ saltspoonful of nutmeg
1-1/2 pints of milk
2 tablespoonfuls of Allinson fine wheatmeal

After preparing and washing the cabbage, shred up very fine, chop up the onion, set
these two in a saucepan over the fire with 1 quart of water, the butter and seasoning, and let all cook gently for 1 hour, or longer it the vegetables are not quite tender. Add the milk and thickening when the vegetables are thoroughly tender, and let all simmer gently for 10 minutes; serve with little squares of toasted or fried bread, or Allinson plain rusks.

Carrot Soup

4 good-sized carrots
1 head of celery
1 onion
3 oz. of Allinson wholemeal bread without crust
1 oz. of butter, pepper and salt
1 blade of mace

Wash, scrape, and cut the carrots into dice. Prepare and cut up the onions and celery. Set the vegetables over the fire with 3 pints of water, adding the mace and seasoning.

Let all cook until quite soft, which will probably be in 1-1/2 hours. If the carrots are old, they will take longer cooking.

When the vegetables are tender, rub all through a sieve, return the soup to the saucepan, add the butter, allow it to boil up, and serve with sippets of toast.

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2 Delicious low calorie and vegetarian recipes for Artichoke and Haricot Soup

To run to enjoy the following low-calorie and vegetarian recipes, and the day!

Artichoke soup

1 pound for artichokes, potatoes, 1 Spanish onion, 1 oz butter, 1 liter of milk, salt and pepper to taste.

Peel, wash and dice the artichokes, potatoes and onions. Cook until soft, are in 1 liter of water with the butter and spices. When the vegetables are tender, rub through a sieve.

Return liquid to saucepan, add theThe milk and boil the soup again. Add water if soup is too thick. Serve with Allinson plain rusks, or small cubes of bread fried crisp in butter or vegetable butter.

Bean Soup

1 pound of beans ½ pounds onions1 pounds turnips2 carrots2 celery sticks, 1 teaspoon mixed herbs pepper ½ oz parsley1 ounces of water butter2 liter, and salt to taste

Cut the vegetables to cook and put in water with the beans (which would penetrate throughOvernight in cold water), add the butter, herbs and spices.

Cook, stirring carefully to every 3-1/2 to 4 hours, from time to time. When the beans are quite soft, rub the soup through a sieve, add more water if necessary, send to the pan, add the parsley chopped up, cook and serve.

Barley Soup

8 ounces pearl barley2 onions4 potatoes ½ teaspoon thyme1 dessert parsley3 tablespoons chopped-1 / 2 liters of water ½ liter milk1 ouncesButter

Pick and wash the barley, chop the onions, cut the potatoes. Boil the whole gently for 4 hours Season to taste with water, butter, thyme, pepper and salt. When the barley is quite soft, milk and parsley, boil the broth and serve.

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