Drop a Size in Two Weeks Flat!. Joanna Hall

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       Summer Fruit Smoothie

      Make this smoothie in a blender.

      1 small banana, broken into chunks

      1 peach, pitted and coarsely chopped

      4 strawberries, washed and hulled, or use frozen strawberries

      6 ice cubes

      4¼-oz bottle raspberry drinking yogurt

      ¼ cup frozen low-fat vanilla yogurt

      Blend the fruit in a blender with the ice cubes until smooth. Pour in the drinking yogurt and blend well. Pour into long glasses and add a scoop of vanilla yogurt to each glass.

      Shop-bought alternatives:

      

²/₃ cup unsweetened ready-packed carrot juice

      

1 small can V8

      

⅔ cup sugar- and additive-free fruit smoothie

       SNACKS

      When it comes to your mid-afternoon snack, we’ve left it up to you to choose from the list below, depending on how hungry you are and what you fancy. Each snack is approximately 100 calories.

      

1 cracker and 1 teaspoon peanut butter

      

any piece of fruit (see the list on page 32 for suggestions if you’re stuck in a Granny Smith rut!)

      

20 almonds

      

8 dried apricots

      

4oz pot low-fat yogurt and a small banana

      

a palmful of sunflower and pumpkin seeds

      

2 rice cakes topped with cottage cheese

      

half a small avocado filled with salsa

      

2 squares milk chocolate (Well, we are all human!)

       SATISFYING SOUPS

      Both these soups are filling and tasty and they’ll provide your body with some of the essential nutrients it requires. Your daily soup should be taken pre-dinner, as this will fill you up and help stabilize blood sugar levels specifically when they may be starting to wane. This means you should feel more energized, less hungry, and less likely to overeat at your evening meal.

       Full of Goodness (FOG) Soup

      Makes 1 week’s worth

      Choose at least five of the vegetables listed below – the more the merrier! The initial preparation and cooking takes a little while but you then have a convenient soup that will last a week in the fridge – it freezes well too.

      1 onion, coarsely chopped

      1 zucchini, coarsely chopped

      handful of green beans, cut into ½-inch lengths

      1 carrot, diced

      3 sticks celery, peeled with a potato peeler to remove the ridged strands and then coarsely chopped

      1 leek, coarsely chopped

      ¼ cauliflower, cut into small bite-size pieces

      4–5 green cabbage or spring green leaves, sliced into strips

      1 small bunch broccoli, washed and cut into small bite-size pieces

      1 parsnip, peeled and cut into bite-size pieces

      14-oz can cannellini beans, drained and rinsed

      handful of frozen peas

      handful of snowpeas, diced

      4–5 dried mushrooms, softened in 1¼ cups boiling water (the water can be added to the soup)

      4 chicken or vegetable stock cubes

      good handful of fresh chopped flat-leaf or curly parsley

      Put all the vegetables, beans, and peas into a big stock pan together with the stock cubes and a gallon of cold water. Bring to a boil and then simmer on a very low heat, covered, for about 2 hours. Season well, halfway through cooking time.

      Blend half of the soup in a blender or liquidizer and return it to the pot. Throw in the chopped parsley and serve.

       Immune-boosting Soup

      Makes enough for 1 week

      This is a great detoxifying soup. It will cleanse your digestive system and is packed with antioxidants to boost your immune system.

      2 teaspoons olive oil

      2 carrots, chopped

      2 onions, chopped

      4 garlic cloves, crushed

      2 red peppers, seeded and chopped

      1 pinch ground allspice

      1 tablespoon tomato purée

      3 × 14-oz cans chopped tomatoes

      1 chicken or vegetable stock cube dissolved in 1¾ cups boiling water

      2 cups freshly squeezed orange juice

      4 tablespoons chopped fresh basil

      salt and freshly ground black pepper

      Heat the oil in a pan, add the carrot and onion and cook gently for 5 minutes. Add the garlic, red pepper, and ground allspice and cook for a further 3–4 minutes until the vegetables are tender. СКАЧАТЬ