DRINK 2 CUPS A DAY FOR 14 DAYS AND HAVE A FLAT STOMACH!

Having extra weight is a problem which many of us are facing and try to find a solution for it without much success. While searching for options and possible solution for extra weight, I stumbled upon this weight loss recipe that claims to shrink waistline in just 14 days. The weight loss drink recipe has the ingredients which are easily available so it is not a problem to make it and drink it for two weeks.

The recipe has grapefruit, apple cider vinegar and honey which all have proven properties to help lose body fat. By eating good healthy clean food, doing some workout and drinking this weight loss drink is the best option to shed extra pounds on fat around your waist.



The weight loss drink recipe share here might be the best solution to shrink your waistline and lose some weight in 14 days.

please support us by pining this post and shearing it with your friends.                         

After i lost my official pinterest page which was so special because of your all Participations, i decided not to give up and start over

Ingredients:

You need the following ingredients for this weight loss drink:

1 tablespoon of honey
1 cup grapefruit juice
2 teaspoons of apple cider vinegar

If you do not have grapefruit juice, then peel one grapefruit and cut it in small pieces. Put the grapefruit juice/grapefruit pieces in a blender, add the apple cider vinegar and honey. Start the blender and let all the ingredients blend for few minutes. Your weight loss drink is ready.

Drink this drink it every day in the morning and evening before meal. You will see the results in 14 days. After 14 days take a 7-days break. If you are not happy with the results then drink two cups of this drink for other two weeks for better results.

If you do not find grapefruit, then you can replace it with other citrus fruit. However, do not use lemon and use oranges instead. For better results you should try to prepare the drink fresh each time you consume it.

Please always consult with your health care provider when you are considering starting a weight loss diet or exercise program to ensure it is suitable for your general health and fitness conditions. It is time to do some workout for weight loss.

source:http://www.thetruecare.com/drink-2-cups-day-14-days-flat-stomach-3645/

2-Week Sugar Detox Meal Plan

More and more people are becoming obese these days. Experts have come to a conclusion that the biggest culprit for obesity is sugar.

Refined carbs and added sugars can harm our bodies. When people start to consume too much sugar, they have a higher risk of getting chronic diseases such as liver disease, heart disease, type 2 diabetes, and depression.

First thing you should know is that you may feel withdrawal symptoms in the beginning. However, when you get through the detox process, you will see how your life will change for the better. You will look good and feel good.

Week 1:

When you start this plan, you will not consume any added sugars for the initial four days. These days will be the toughest because you will have cravings. When that happens, you should remind yourself why you started this detox in the first place and you will see that the struggle will pay off later.

Days 1-4 Meal Plan

You mustn’t eat dairy, fruits, and grains in the first four days. You can add them later slowly.

Breakfast

Coffee — black

3 eggs (boiled/fried/scrambled). If you want to make an omelette you can add some veggies for additional flavor

Turkey sausage

Snack

1 oz. raw nuts — OR celery sticks with almond or peanut butter (2 tbsp.)

Lunch

Tea (unsweetened)

6-8 ounces any lean white meat (fish, turkey, chicken)

Veggies — You can eat spinach, broccoli, cauliflower, green beans, or squash (no potatoes, peas, or carrots).

Snack

Celery sticks or cucumbers with hummus (1.5 ounces) OR 3 eggs (hard-boiled)

Dinner

6-8 ounces any lean white meat

Veggies — You can eat spinach, broccoli, cauliflower, green beans, or squash (no potatoes, peas, or carrots).

Days 5-7 Meal Plan

Breakfast

Eat the same breakfast from above, and now you can add 1-1.5 oz. cheese OR Greek yogurt.

Snack

6-8 oz. any lean white meat

Veggies — You can eat spinach, broccoli, cauliflower, green beans, or squash (no potatoes, peas, or carrots).Celery sticks or cucumbers with hummus (1.5 ounces) OR 3 eggs (hard-boiled) OR 1/2 cup berries

please support us by pining this post and shearing it with your friends.

After i lost my official pinterest page which was so special because of your all Participations, i decided not to give up and start over,

Lunch

6-8 oz. any lean white meat

Veggies — You can eat spinach, broccoli, cauliflower, green beans, or squash (no potatoes, peas, or carrots).

Tea (unsweetened)

Snack

Celery sticks or cucumbers with hummus (1.5 ounces) OR 3 eggs (hard-boiled)

Dinner

6-8 oz. any lean white meat

Veggies — You can eat spinach, broccoli, cauliflower, green beans, or squash (no potatoes, peas, or carrots).

Week 2:

This week you will eat more. You can add veggies such as squash and sweet potatoes, as well as an extra dairy product or a serving of berries. You have probably adjusted to the diet by now, which means you should stick to it!

Days 8-14

Breakfast

3 eggs and 1 cup of oatmeal with 1/2 cup berries

Black coffee

Snack

1 oz. raw nuts — OR celery sticks with almond or peanut butter (2 tbsp.)

Lunch

6-8 oz. any lean white meat

Veggies —Veggies — You can eat spinach, broccoli, cauliflower, green beans, or squash (no potatoes and peas).

Tea (unsweetened)

Snack

Celery sticks, carrots, cucumbers, or whole-wheat crackers with 1.5 ounces hummus OR 3 eggs (hard-boiled)

Dinner

please Share this post:

6-8 oz. any lean white meat

Veggies — You can eat spinach, broccoli, cauliflower, green beans, or squash (no potatoes, peas, or carrots).

Add 1 cup brown rice or quinoa with 1 tsp. of butter OR 4 oz. sweet potato with 1 tsp. butter

When you finish the second week, you can also add some starchy veggies to your lunch and dinner plates. Also, you can add a serving of a clean carb to your lunch plate. The lunch and dinner varieties should look the same when you finish this plan.

source:www.idealsilhouette.com

Low Carb | Keto Bacon Cheddar Cauliflower Soup Recipe:

Winter is coming! This low carb keto bacon cheddar cauliflower soup recipe is just what you need to stay warm this winter.


Servings 8
 Calories 456 kcal
Ingredients
1 large head cauliflower chopped into florets
1/4 cup olive oil
salt
pepper
12 oz bacon chopped
2 garlic cloves minced
1/2 onion roughly chopped
2 garlic cloves minced
2 cups chicken broth or vegetable broth, plus more as needed
2 cups heavy whipping cream, plus more as needed
1/2 cup shredded Cheddar cheese plus more for topping
Sliced scallion green parts only, or fresh chives, for garnish

Instructions
Preheat the oven to 400°F.
On a large rimmed baking sheet, toss the cauli ower with the olive oil and season with salt and pepper. Bake for 25 to 30 min- utes or until slightly browned.
While the cauli ower roasts, in a large saucepan over medium heat, cook the bacon for 5 to 7 minutes until crispy. Transfer the bacon to a paper towel–lined plate to drain; leave the bacon fat in the pan.
Return the pan to medium heat and add the onion and garlic. Stir well to combine and sauté for 5 to 7 minutes until the onion is so ened and translucent. Season with salt and pepper.
Remove the cauli ower from the oven and add it to the pan with the onion and garlic. Stir in the broth and bring the liquid to a simmer. Reduce the heat to low. Cook for 5 to 7 minutes. Remove from the heat. With an immersion blender, carefully blend the soup. Alternatively, transfer the soup to a regular blender (working in batches if necessary), blend until smooth, and return the soup to the pan.
Stir in the cream. You may need to add a bit more broth or cream, depending on how thick you like your soup. Add the Cheddar and stir until melted and combined. Spoon the soup into bowls and top with bacon and more Cheddar. Garnish with scallion.

Nutrition Facts

Low Carb Bacon Cheddar Cauliflower Soup Recipe

Amount Per Serving

Calories 456Calories from Fat 405

% Daily Value*

Total Fat 45g69%

Saturated Fat 20g100%

Cholesterol 109mg36%

Sodium 524mg22%

Potassium 235mg7%

Total Carbohydrates 4g1%

Protein 7g14%

Vitamin A17.8%

Vitamin C15%

Calcium5.3%

Iron2.3%

* Percent Daily Values are based on a 2000 calorie diet.

source:https://laraclevenger.com

LOW-CARB MEATBALL SUBS

These Low-Carb Meatball Subs have everything you’d expect from a meatball sub, except the carbs. This recipe can work for lc/hf, ketogenic, diabetic, Atkins, low-carb, gluten-free, and Banting diets.



Course Main Course
 Cuisine Italian
 Prep Time 20 minutes
 Cook Time 20 minutes
 Total Time 40 minutes
 Servings 8

 Ingredients

For the meatballs:

1 pound ground beef

1 clove garlic crushed

1/4 teaspoon dried basil

1/4 teaspoon dried oregano

1/4 teaspoon black pepper freshly ground

1/2 teaspoon salt

For the dough:

1 1/2 cup super fine almond flour

1 teaspoon xanthan gum

1/4 teaspoon salt

1/4 teaspoon dried oregano

2 teaspoons baking powder grain free and aluminum free

1 large egg

1 ounce cream cheese room temperature

2 cups finely grated, part-skim mozzarella cheese

For the assembly:

4 tablespoons spaghetti sauce (check the carb content)

4 slices provolone cheese cut in half

2 teaspoons fresh basil chopped (optional)

1 tablespoon grated or finely chopped provolone cheese (optional)

Instructions

For the meatballs:

In a medium mixing bowl, mix the ground beef, garlic, basil, oregano, pepper and salt. It's easiest to use clean hands for this. Divide the mixture into about 16 equal portions. Form each portion into a ball shape

Heat a large well-seasoned skillet over medium-high heat. If you do not have a well-seasoned skillet, or choose to use meat with a low-fat content, you may need to spray the pan with coconut oil before the next step.

Add meatballs to the skillet and cook on medium high. Do not allow the meatballs to touch. If your skillet is too small to cook all of your meatballs without touching, cook them in batches.

Brown all sides of the meatballs, then turn the heat to low and continue cooking until done in the middle. Remove meatballs to a plate and set aside. 

For the dough:

Preheat oven to 375º Fahrenheit. Have two pieces of parchment paper, about 20 inches long, and a rolling pin available. Set up a double boiler. A saucepan with mixing bowl that fits on top  works perfectly for this purpose. Fill the lower part of the double boiler with 1-2 inches of water and place over high heat. Bring water to a boil, then turn to low heat to keep it simmering.

In the bowl for the double boiler (not over heat), whisk together the almond flour, xanthan gum, salt, oregano, and baking powder. Stir in the egg. Mixture will appear mealy. Stir in the cream cheese and the mozzarella cheese. This will not combine with the rest of the ingredients at this point. 

Place the bowl containing the mixture over the simmering water. Stir constantly until cheese melts and the mixture becomes dough-like. Be careful not to burn yourself from the escaping steam or the hot bowl. I use a silicone oven mitten to hold the bowl for this step. 

Turn dough out onto one of the pieces of parchment. Knead a few times to throughly mix the dough. Pat dough into a rectangular shape and cover with the second sheet of parchment paper. Roll dough into a rectangle about 10" X 14". Slide the parchment containing the dough onto a cutting board. If necessary, trim off the rough edges using a serrated knife or a pizza cutter. Cut the dough in half crosswise, then in half lengthwise to create 4 equal sections.

Slide the parchment containing the dough onto a cookie sheet. On each section, place two halves of the provolone cheese, then arrange 4 meatballs lengthwise over top. Spoon one tablespoon of spaghetti sauce over the the 4 meatballs on each rectangle.

Pinch the edges of the short sides together. Sprinkle with the additional basil and grated provolone, if using.

Bake in the preheated oven for 15-20 minutes.

Recipe Notes

Serving size: 1/2 a sub, or about 3.5 ounces

Per serving:

Calories: 369

Fat (g): 27

Carbs (g): 6

Fiber (g): 3

Protein (g): 28

Net carbs (g): 3

source:https://simplysohealthy.com/low-carb-meatball-subs/