There is no magic way to reach fat loss but there is factors that lead to fat loss one of these factors is higher metabolism which is the state that your body starts to be in a catabolic in other simpler words its the rate of your body breaking down the food therefore if you want to get a higher rate of fat loss then you have to enhance your metabolism.Grape fruit is one of the most known fruits that enhance fat loss such as kiwi and much more.Make sure that your consistent on drinking this drink on daily basis and you will notice the higher fat loss rate! Ingredients:
Apple Cider Vinegar / 2 tsp
Grapefruit juice / 1 cup
Honey / 2 tsp
Mix all the ingredients in 1 cup and drink it all on an empty stomach.
To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners (24 total). In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla. Fold in the chocolate chips with a spatula.
Divide the batter evenly between the prepared cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour.
To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture.
To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners' sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.
Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration.
For sauce, in a small saucepan combine garlic or onion, catsup, steak sauce, Worcestershire sauce, sugar, cooking oil, and hot pepper sauce.
Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat; set aside.
In a medium mixing bowl combine ground beef, salt, and pepper; mix well. Shape meat mixture into four 3/4-inch-thick patties.
Grill meat on the grill rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until no pink remains, turning once halfway through grilling time and brushing frequently with sauce.
To serve, split and toast the buns on the grill. Serve patties in buns with cheese, lettuce, tomato, red onion, and pickle, if desired.
In a large skillet cook onion in the 4 teaspoons hot oil over medium heat about 10 minutes or until golden brown; stir occasionally. Stir in bacon pieces, salt and 1/4 teaspoon pepper. Cover; keep warm.
Meanwhile, in a large bowl combine beef, Worcestershire sauce, the 1/2 teaspoon pepper, and the garlic. Divide into eight equal portions.
Shape each portion into a 4-inch diameter patty. Sprinkle half of the cheese evenly among each of four of the patties. Top with remaining patties, pressing down lightly and sealing edges well.
Grill patties directly over medium heat for 14 to 18 minutes or until done (160 degree F), turning once halfway through grilling.
Top burgers with remaining cheese the last 1 to 2 minutes of cooking time or until melted.
To serve, place patty on a toasted hamburger bun; top with bacon-onion mixture. Makes 4 sandwiches.
1 large tomato, seeded and finely chopped
1/2 cup finely chopped green sweet pepper
1/4 cup finely chopped red onion
2 finely chopped, seeded jalapeno peppers
1 clove garlic, minced
1 Tablespoon snipped cilantro
1/4 teaspoon salt
1-1/2 pounds lean ground beef
2 cups shredded lettuce
1/3 cup finely shredded cheddar cheese
1/4 cup dairy sour cream and/or guacamole
For salsa, in a bowl combine tomato, green sweet pepper, onion, jalapeno peppers, garlic, cilantro, and salt. Set aside 2 Tablespoons of the salsa. Cover and chill remaining salsa until serving time.
In another bowl combine ground beef and the 2 Tablespoons of salsa; mix well.
Shape mixture into six 1/2-inch-thick oval patties. Grill patties on an uncovered grill directly over medium coals for 13 to 15 minutes or until an instant-read thermometer inserted in side of patty registers 160 degrees F, turning patties once halfway through grilling time.
Arrange shredded lettuce on individual plates. Top with burgers, remaining salsa, and cheddar cheese.
Cheese of your choice. This time I used mild cheddar
Parchment paper-must be parchment
Preheat your oven to 350 degrees F. While the oven is doing its thing, cut up your cheese.
Lay the parchment paper on the baking sheet and place the cheese on the parchment paper. Don't over crowd them, they will spread out.
Bake until bubbly and brown, about 10 minutes. Once you take them out of the oven, place the crispy cheese on paper towel and blot with another piece of paper towel. You don't realize how greasy cheese is until you cook or bake with it.
Eat with sour cream mixed with salsa. Presidents Choice White Corn and Black Bean. Seriously delicious.
1. Mince 2 of the jalapeno chiles. Toss the poblano chiles, Anaheim chiles, minced jalapenos, and onions together in a bowl. Working in two batches, pulse the vegetables in a food processor to the consistency of chunky salsa, about 12 pulses; set aside.
2. Pat the chicken dry with paper towels and season with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat until just smoking. Brown the chicken thoroughly, 10 to 15 minutes. Transfer the chicken to a plate.
3. Add the processed vegetable mixture, garlic, cumin, and coriander to the fat in the pot and cook over medium heat, stirring often, until the vegetables are softened, about 10. Remove the pot from the heat.
4. Process 1 cup of the cooked vegetable mixture, 1 cup of the beans, and 1 cup of the broth together in the food processor until smooth, about 20 seconds. Pour the pureed mixture back into the pot and stir in the remaining 3 cups broth, scraping up any browned bits.
5. Add the browned chicken, along with any accumulated juice, and bring to a simmer. Cover and reduce the heat to medium-low, and cook until the chicken registers 160-165 degrees on an instant-read thermometer, 10 to 15 minutes.
6. Transfer the chicken to a bowl. When cool enough to handle, shred the chicken into bite-sized pieces, discarding the skin and bones. Meanwhile, stir the remaining beans into the chili and continue to simmer over medium heat until the beans are heated through and the chili has thickened slightly, about 10 minutes.
7. Return the shredded chicken to the chili and continue to cook until heated through, about 2 minutes. Mince the remaining jalapeno and stir into the soup with the cilantro, scallions, lime juice, and oregano. Season with salt and pepper to taste and serve.
Serves 8 Serving size: 1½ cup
Per serving Calories 250 Fat 6g Saturated 0.5g Cholesterol 65mg Sodium 580mg Carb 19g Fiber 5g Protein 30g
2 medium sweet potatoes, cubed 2 large carrots, sliced ¼ cup chopped celery 1 boneless beef chuck roast (2½ pounds) 1 tablespoon canola oil 1 large onion, chopped 2 garlic cloves, minced 1 tablespoon all-purpose flour 1 tablespoon sugar 1 tablespoon brown sugar 1 teaspoon ground cumin ¾ teaspoon salt ¾ teaspoon ground coriander ¾ teaspoon chili powder ½ teaspoon dried oregano ⅛ teaspoon ground cinnamon ¾ teaspoon grated orange peel ¾ teaspoon baking cocoa 1 can (15 ounce) tomato sauce
1. Place potatoes, carrots and celery in a 5-quart slow-cooker. In a large skillet, brown the meat in oil on all sides. Transfer meat to slow cooker.
2. In the same skillet, sauté onion in drippings until tender. Add garlic; cook 1 minute longer. Combine the flour, sugar, brown sugar, seasoning, orange peel and cocoa. Stir in tomato sauce; add to skillet and heat through. Pour over beef. Cover and cook on low for 6-8 hours or until beef and vegetables are tender.
Serves 10 Serving size: 3 ounces cooked beef with ½ cup vegetable mixture
Per serving Calories 278 Fat 12g Saturated 4g Cholesterol 74mg Sodium 453mg Carb 16g Fiber 3g Protein 25g
For the Sauce: 1 tablespoon olive oil 1 medium onion, chopped (about 1½ cups) 4 cloves garlic, minced (about 4 teaspoons) 3 tablespoons tomato paste One 28-ounce can crushed fire-roasted tomatoes, with their juices 1 teaspoon finely minced canned chipotle chile in adobo sauce, or more to taste 2 teaspoons dried oregano 1 sprig fresh rosemary Salt and freshly ground black pepper to taste ¼ cup torn fresh basil
For the Meatballs: Cooking spray 1 pound lean ground turkey meat* 1 slice whole-wheat bread, crusts removed and pulsed into crumbs in a food processor ¼ cup freshly grated Parmesan ½ cup finely grated carrot ½ cup finely chopped onion 2 large garlic cloves, minced (about 2 teaspoons) 2 tablespoons minced fresh flat-leaf parsley 2 teaspoons minced fresh thyme 1 large egg, lightly beaten ½ teaspoon salt Freshly ground black pepper
For the Spaghetti: One 16-ounce box whole-wheat spaghetti ⅓ cup freshly grated Parmesan cheese Minced fresh flat-leaf parsley for garnish
1. To make the sauce, in a 4-quart saucepan heat the oil over medium heat. Add the onion and cook, stirring a few times, until translucent, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomato paste, tomatoes, chipotle, oregano, and rosemary, bringing to a low boil, reduce the heat to low, and cook until the liquid has evaporated slightly, about 15 minutes. Season with salt and pepper.
2. While the sauce is cooking, make the meatballs. Preheat the broiler. Spray a baking sheet with cooking spray. Combine the ingredients for the meatballs in a large bowl. Form into 2½-inch balls and place on a baking sheet. Broil until browned and almost entirely cooked through, about 10 minutes.
3. Meanwhile, removed the rosemary sprig from the sauce and stir in the basil. Add the meatballs to the sauce, cover, and cook until sauce has slightly thickened and meatballs have absorbed some of the sauce, about another 10 minutes.
4. While the meatballs are cooking, cook the spaghetti according to the package directions. Drain the pasta and return it to the pot. Add the sauce and meatballs, toss together, and heat through over medium heat. Divide evenly among 6 pasta bowls, sprinkle with the Parmesan, garnish with parsley, and serve.
Serves 6 Serving size: 1⅓ cups pasta and sauce, plus 2 meatballs
Per serving Calories: 330 Total Fat: 10.5 g Mono: 4.3 g Poly: 2 g Sat: 3 g Protein: 23 g Carb: 38 g Fiber: 7.5 g Cholesterol: 60 mg Sodium: 625 mg
Dough: 2-2¼ cups (11 to 12⅔ ounces) bread flour 2 cups (11 ounces) whole-wheat flour 1 envelope (2¼ teaspoons) instant or rapid-rise yeast 1½ teaspoons salt 3 tablespoons olive oil 1½ cups warm water (110 degrees)
Sauce: 1 (28 ounce) can whole peeled tomatoes, drained, juice reserved 1 tablespoon extra-virgin olive oil 2 garlic cloves, minced ½ teaspoon salt
Toppings: 4 teaspoons olive oil 1 onion, halved and sliced thin 1 red bell pepper, stemmed, seeded, and sliced into ¼-inch thick strips 4 ounces hot or sweet Italian turkey sausage, removed from its casing Salt and pepper 3 cups shredded part-skim mozzarella cheese (about 12 ounces) ¼ cup grated Parmesan cheese
1. Pulse 2 cups of the bread flour, whole-wheat flour, yeast, and salt in a food processor to combine. With the processor running, pour the oil, then the water, through the feed tube and process until a rough ball forms, 30 to 40 seconds.
2. Let the dough rest for 2 minutes, then process for 30 seconds longer. If the dough is sticky and clings to the blade, add the remaining ¼ cup bread flour, 1 tablespoon at a time, and pulse to incorporate.
3. Turn the dough out onto a lightly floured counter and knead it into a smooth, round ball. Place the dough in a large, lightly greased bowl and cover with greased plastic wrap. Let rise in a warm place until nearly double in size, 1 to 1½ hours, before using.
4. Meanwhile, prepare sauce. Pulse the drained tomatoes, oil, garlic, and salt together in a food processer until coarsely ground and no large pieces remain, about 12 pulses. Transfer the mixture to a liquid measuring cup and add the reserved canned tomato juice until the sauce measures 2 cups.
5. Adjust an oven rack to the lower-middle position, place a baking stone on the rack, and heat the oven to 500 degrees. Let the baking stone heat for at least 30 minutes (but no longer than 1 hour).
6. Meanwhile, heat 2 teaspoons of the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the onion and pepper and cook until softened, about 8 minutes. Stir in the sausage and cook, breaking up the meat with a wooden spoon, until no longer pink, 3 to 5 minutes. Season with salt and pepper to taste and transfer to a bowl.
7. Turn the dough out onto a lightly floured surface, divide it into 2 equal pieces, and cover with greased plastic wrap. Working with one piece of dough at a time, press and roll the dough into a 14-inch round flouring the surface as necessary. Transfer the dough to a rimless (or inverted) baking sheet lined with parchment paper and reshape as needed.
8. Lightly brush the outer ½-inch edge of the dough with 1 teaspoon more oil. Spread 1 cup of the pizza sauce over the dough, leaving a ½-inch border at the edge. Sprinkle with 1½ cups of the mozzarella, 2 tablespoons of the Parmesan, and half of the sausage mixture.
9. Slide the parchment paper and pizza onto the hot baking stone. Bake the pizza until the edges are brown and the cheese is golden in spots, 8 to 13 minutes. (Assemble the second pizza while the first bakes.)
10. Remove the pizza from the oven by sliding the parchment paper back onto the baking sheet. Discard the parchment paper and slide the pizza onto a cutting board. Slice the pizza into 8 slices and serve hot. Let the stone reheat for 5 minutes before baking the second pizza.
Serves 8 Serving size: 2 slices
Per serving Calories 520 Fat 21g Saturated 7g Cholesterol 30mg Sodium 1140mg Carb 64g Fiber 7g Protein 24g
1. To prepare stew, remove and discard giblets and neck from chicken. Rinse chicken with cold water; place chicken in an 8-quart stockpot. Add 3 quarts water and next 8 ingredients; bring to a simmer. Reduce heat, and simmer 45 minutes; skim surface occasionally, discarding solids. Remove chicken from pot; cool. Strain stock through sieve into a large bowl; discard solids. Remove chicken meat from bones; tear chicken meat into 2-inch pieces, and store in refrigerator. Let stock cool to room temperature.
2. Pour stock into 2 zip-top plastic bags. Let stand 15 minutes. Working with one bag at a time, snip off 1 bottom corner of bag; drain liquid into stockpot, stopping before fat layer reaches opening. Discard fat. Repeat procedure with remaining bag. Bring stock to a boil over medium-high heat; reduce heat, and simmer until reduced to 8 cups (about 15 minutes).
3. Heat a cast-iron skillet over medium-high heat 5 minutes. Lightly spoon ¼ cup flour into a dry measuring cup; level with a knife. Add flour to pan; cook 1 minute or until lightly browned, stirring constantly. Combine browned flour and cornstarch in a large bowl; add ⅔ cup stock to flour mixture, stirring with a whisk until smooth. Add flour mixture to remaining stock in pan; bring to a boil over medium-high heat. Cook 2 minutes or until slightly thick. Reduce heat; stir in cream. Add chicken; keep warm over low heat.
4. To prepare dumplings, combine milk and egg in a medium bowl. Lightly spoon 1½ cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, cornmeal, and ½ teaspoon salt. Add flour mixture to milk mixture, stirring with a fork just until dry ingredients are moistened.
5. Drop one-third of dumpling batter by 8 heaping teaspoonfuls onto chicken mixture. Cover and cook 3 minutes or until dumplings are done (do not allow chicken mixture to boil). Remove dumplings with a slotted spoon; place in a large serving bowl or on a deep serving platter. Keep warm. Repeat procedure with remaining dumpling batter.
6. Remove pan from heat; slowly pour stew over dumplings. Sprinkle with parsley and freshly ground black pepper. Serve immediately.
Serves 6 Serving size: 1⅓ cups stew and 4 dumplings
Per serving Calories: 334 (21% from fat) Total Fat: 7.9 g Sat: 3.2 g Mono: 2.4 g Poly: 1.2 g Protein: 31.4 g Carb: 32.2 g Fiber: 1.2 g Cholesterol: 130 mg Iron: 3.3 mg Sodium: 755 mg Calcium: 211 mg
6 broiler-fryer chicken breast halves, skinned and boned 1/4 cup light rum 1 Tablespoon soy sauce 1 Tablespoons dark brown sugar 1/2 teaspoon minced fresh ginger 1/8 teaspoon ground cloves 1 garlic clove, minced 1 Tablespoons canola oil 1/4 cup, plus 2 Tablespoons sliced green onion 1 pound sweet potatoes, peeled, cut in 1-1/2 inch cubes 2 cups okra, cut in 1-1/2 inch pieces 2 medium tart apples, cored and cut in 1/2 inch rings 1 can (14 oz.) low sodium chicken broth 1-1/2 teaspoons cornstarch 1/8 teaspoon pepper 2 Tablespoons fresh lime juice
1. In shallow glass baking dish, place chicken in single layer.
2. In small bowl, make marinade by mixing together rum, soy sauce, brown sugar, ginger, cloves and garlic.
3. Pour over chicken, cover and chill 30 minutes. Remove chicken from marinade and dish. Reserve marinade.
4. In electric skillet (or large frypan), place oil and heat to medium temperature.
5. Add chicken and cook about 8 minutes or until brown on all sides.
6. Add 1/4 cup green onion, sweet potatoes, okra, apple rings, chicken broth and reserved marinade.
7. Cover; reduce heat and simmer about 30 minutes or until vegetables are tender and fork can be inserted in chicken with ease.
8. Remove chicken and vegetables to serving platter; keep warm.
9. Increase heat to high temperature and bring liquid in frypan to a boil, stirring until liquid is reduced by about 1/3.
10. Place cornstarch in a small cup, add water and stir until smooth. Add to frying pan and cook, stirring, 1 minute, or until liquid has thickened.
11. Stir in pepper and lime juice.
12. Spoon sauce over chicken and vegetables. Sprinkle with remaining 2 tablespoons green onion and garnish with lime slices.
9 teaspoons instant espresso powder dissolved in 350ml / 1½ cups water (cooled)
250 ml baileys
400 grams savoiardi biscuits
2 large eggs
75 grams caster sugar
500 grams mascarpone cheese
2 ½ teaspoons cocoa powder
Mix the coffee with 175ml / ¾ cup of the Baileys in a shallow bowl. Dip the biscuits into this liquid; let them soak on each side enough to become damp but not soggy. Line the bottom of a 22cm / 8½ inch square glass dish with a layer of biscuits.
Separate the eggs, but keep only one of the whites. Whisk the two yolks and the sugar together until thick and a paler yellow, then fold in the remaining 75ml / ¼ cup of Baileys, and the mascarpone to make a moussy mixture.
Whisk the single egg white until thick and frothy; you can do this by hand with such a little amount. Fold the egg white into the yolky mascarpone, and then spread half of this mixture on top of the layer of biscuits.
Repeat with another layer of soaked Savoiardi, and then top with the remaining mascarpone mixture.
Cover the dish with clingfilm and leave in the fridge overnight. When you are ready to serve, push the cocoa powder through a small tea strainer to dust the top of the tiramisu.