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|A Spray Mist Crave Controller Is Diet Defense... It has been all over the runways this season... models are spraying
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As a model before a show I can tell you that you really can't eat... not before a show, it can quickly change your
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1 Weetabix - 65 cals
1 Danone Fat-free yogurt (any flavour, i like cherry or use any other fat free yogurt) - 75 cals
7-8 strawberries - 16cals
1. Get a glass or pot and spoon a layer of crushed up weetabix in the bottom
2. Layer over a layer of yogurt ontop of the cereal
3. Slice up the strawberries thinly and put a layer over the yogurt
4. Keep layering up the ingredents until you are happy
5. Viola, i yummy breafast idea. Looks like your eating lots and can be frozen to make a great snack.
Low Cal/Low fat Pesto (Makes sixteen 1 tablespoon servings): 10 cals per serving
2/3 cups chicken broth
2 tablespoons minced garlic
1 cup fresh oregeno, washed and drained
1/3 cup parmesan cheese
1/4 teaspoon salt
1/8 teaspoon black pepper
1.In a glass liquid mesure combine the chicken broth and garlc
2. Microwave on high for 3 minutes
3. In a food processor blend the oregeno until fine, then add he rest of the ingredents incl. chicken broth
4. After refridgerating serve with whateer you wish. (pasta, fish whatever)
Summer Chilli (makes 10 servings); 62 cals per serving
1/2 c onions, chopped 2 c mushrooms, sliced
1 1/2 tsp garlic, minced 1/2 c canned crushed tomatoes, chopped
1/2 tsp olive oil 2 tsps chili powder
10 1/2 ozs chicken broth 1 tsp cumin
1 c canned dark red kidney beans, drained and rinsed 1 tsp salt
1/4 c celery, chopped 1/4 tsp black pepper
1/4 c carrots, sliced 1/8 tsp cayenne pepper
1 c squash, chopped 8 ozs tomato sauce
1 c zucchini, chopped 1 tsp honey
1 c bell peppers, chopped
1. In a large saucepan, cook onion and garlic, in oil until tender.
2. Add water, kidney beans, celery, carrots, squash, zucchini, pepper, mushrooms, tomatoes, tomato sauce,
and honey until soft.
3. Mix in chili powder, cumin, black pepper, salt, and cayenne until blended.
4. Simmer all ingredients about one hour, or until bubbly.
Morroccan Vegetable and Pasta soup (makes 10 servings); 100 cals per serving
1/2 c onions, chopped 2 tsps paprika
3 c water 1 1/2 tsps salt
1 lb frozen mixed vegetables, thawed 1/4 tsp black pepper
28 ozs canned crushed tomatoes, undrained 1/8 tsp cinnamon
15 ozs canned garbanzo beans, drained 2 tbsps ketchup
2 tsps basil 1/2 c rotini pasta, uncooked
2 tsps turmeric
1.In a large saucepan, cook onions until tender.
2. Stir in water, vegetables, tomatoes, beans, basil, turmeric, paprika, salt, black pepper, cinnamon, and
3. Mix well and bring to a boil.
4. Reduce heat; cover and simmer eight minutes, or until vegetables are tender.
5. Add pasta and cook, uncovered , until tender.
I just made this and it is REALLY tasty. It can be made into about 4 or 5 portions, depending on how much
you want to eat and how much water is added etc. You can add vegetable stock instead of the water to
dilute it out without making it too weak but that said, about 1/2 cup to 1 cup of water is ok and doesnt make
it too dilute.
Here are the ingredients:
1 can tomatoes with basil (200)
1 stick celery (15)
1 carrot (40)
1 cup water (0)
Parsley (5 - just to be safe! haha)
1 clove garlic (10?)
1/8th of an onion (16)
Dried oregano (optional)
Some cucumber (30)
Total: 316. Divide this into 4 portions and its less than 100 cals each!
Pretty much just put these all in a bowl and use a stick blender or chuck them in the blender/food
processor and eat cold or heat them up depending on what you like!
Tasty Soup for the Winter Days...
This makes about 5-6 cups, with each serving being 1 cup (about 40 calories each).
3 cups water
1 cup organic vegetable broth
1/2 large celery stalk finely chopped
1/4 small onion finely chopped
1 can diced tomatoes
1/6 cup of acine di pepe, uncooked (very small noodles)
1-2 tbsp basil (i loooove basil)
1/2 tspn cumin (depending on how spicy you like things)
1-2 tbsn sea salt
Place water and broth over high heat in pot. Add chopped celery, onion and can of tomatoes. Add basil,
cumin and salt. Once boiling, add the noodles and allow to boil for 12 minutes. Turn down to a simmer and
continue cooking for 5 minutes.
It's not a rich or creamy soup, but it's very filling, vegetarian, and nice to have since it's so cold outside. The
entire recipe is about 220 calories.
Gourmet Light Omelette - 3 servings - 32 cal each - 6 g protein - 0 g fat
6 egg whites
1 tbsp skim milk or water
1 tbsp chopped parsley
chopped or grated vegetables to fill
fresh parsley to garnish
1.Beat egg whites with milk. Season with pepper and parsley.
2.Pour into hot frying pan. Cook on low, turning pan so that soft top is cooked. Continue until the edges are
3. In a non-stick pan, lightly cook veggies.
4.Put in line along centre of omelette and fold in the two edges. Turn over and cook until light brown.
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