Prothinspo the number 1 site...
In the world For Tips and Tricks to Weight loss...
This site also has the largest selection in the world of diet, exercise, celebrity and
Supermodel weight loss tips... With a thinspiration gallery...
To keep you motivated visually and Special Tips and Tricks to weight loss
From Jodee the Queen of this scene...
The tools and information on the this site are intended as an aid to weight loss and weight maintenance, and do not offer medical
advice. If you suffer from, or think you may suffer from, a medical condition you should consult your doctor before starting a weight
loss and/or exercise regime. If you decide to start exercising after a period of relative inactivity you should start very slowly and
consult your doctor if you experience any discomfort, distress or any other symptoms. If you feel any discomfort or pain when you
exercise, do not continue. The tools and information on the this site are not intended
for women who are pregnant or breast-feeding, or for any person under the age of 18.
© 2014 to date worldsbestdietingtips, thinsponation, prothinsponation, prothinspo2,
Prothinspo LLC, Pro-Thinspo LLC.com, Prothinspo.com and Prothinsposhop.com  All rights reserved.
"PROTHINSPO" is a trademark of Prothinspo Incorporated. All rights reserved.
All content on this website should be considered for entertainment purposes.
THINNER THIGHS AND STOMACH TIP....Prothinspo has Discovered The Secret to Beautiful Bodies that the Rio de
Janeiro beach crowd would rather you didn't know about ....
Think of Rio and you think of long sandy beaches
draped with beautiful Brazilians ... healthy, with beautiful skin and without an inch of fat or cellulite!
Now the secret is out .... and it's nothing to do with their genes, diet or lifestyle.
Pharmacies, health stores, beach-front snack bars, all along Rio de Janeiro's beach fronts are selling to those in
the know a local powdered herb that has proven to be a very successful appetite suppressant which is as a side
benefit is also believed to help fight cellulite!
Thermogenic formula designed to increase thermogenesis and assist in fat loss, without eliminating muscle.
(Thermogenesis is the process of heat production in organisms.)
Now with Fucoxanthin.
Fucoxanthin is being explored for weight loss to naturally increase the metabolic rate. Japanese researchers
have found that fucoxanthin (isolated from wakame) promotes the loss of abdominal fat in obese mice and rats.
Animals lost 5 to 10% of their body weight. Although it's not fully understood how fucoxanthin works, it appears to
target a protein called UCP1 that increases the rate at which abdominal fat is burned.
HOW TO GET SUPER SKINNY... COCAINE SKINNY...Here is what's in THIS CART Program and how this product
decades of research and scientific breakthroughs in the weight loss pills industry, we've finally discovered the
key to fast and lasting weight loss success. And that key is only available in this CART PROGRAM. The main
reason you're overweight is the back-and-forth battle going on deep within the brain inside the satiety center of
your hypothalamus. The ongoing battle exists between the two neuropeptides CART and NPY ... also known as the
good and the bad when it comes to weight loss.
A Spray Mist Crave Controller Is Diet Defense... It  has been all over the runways this season... models are spraying
what seemed to be mouth spray to cleanse and refresh the breath was really homeopathic and helps you reduce
hunger cravings!!! Everyone was spraying into their mouths this rapid-released formula that is used to reduce
hunger cravings quickly.
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
body. So the no eat policy reigns strong.. but what to do if you are just craving??? Pills are sometimes to obvious
and people can take note, so spray a little spray and no one is the wiser....
This product I chose because...
People ask me everyday what was the strongest product that I have taken to lose weight the fastest. I took
Prothinspo's Hydroxylim/ Diet Slim...I chose this product because of two studies.... The first studied showed a
more rapid and effective weight loss than other diet products.This study set out to determine the efficacy of a
calcium/potassium salt of 60% HCA extract from Garcinia cambogia alone and in combination with niacin-bound
chromium and a standardized Gymnema Sylvestre Extract on weight-loss parameters in human volunteers. I know
blah blah, but  In a double-blind fashion,
60 moderately obese individuals were randomly assigned to three groups.
Cauliflower mash
So, I think this would be pretty simple to make low cal(READ->NO FAT) by substituting different dressing.  Anyways, I just got this
recipe in an email, so I thought I'd share.  Somebody was talking about mashed cauliflower a couple days in the regular forum.  I think
I'll try my variation this weekend!

Prep Time: 5 minutes

Total Time: 20 minutes

Makes: 8 servings, 1/2 C each (but recipe can easily be halved)

8 C Cauliflower Florets (about 1 small head)

1/4 C Kraft ranch Dressing (substitute fat-free!!!!)

1 green onion thinly sliced

Bring water to a boil in large saucepan.  Add cauliflower.  Cook 15 minutes or until cauliflower is very tender.  Drain Cauliflower.  
Return to Saucepan.  Add dressing.  Mash until light and fluffy.  Sprinkle with onions.  The recipe from the website also says it will get a
better texture if you put it through a food processor.

Scrambled Tofu (1 serving)
2 fresh shiitake mushrooms  
⅓ red onion  
½ small red pepper, cored and seeded  
1 clove garlic, minced  
Canola or olive-off based spray  
4 oz. firm tofu  
½ tsp. turmeric  
½ tsp. ground thyme  
Barbecue sauce
Finely chop the mushrooms, onion, and red pepper. Spray a nonstick skillet with oil. Saute the garlic, mushrooms, onions, and red
peppers. Add the tofu and mash until it is scrambled and all the ingredients are blended. Season with turmeric and thyme. Garnish
with barbecue sauce, to taste.  

California Corn Salad (2 Servings)
1 ½ large red peppers, cored and seeded  
1 ½ large green peppers, cored and seeded  
2 zucchini  
2 summer squash  
1 cup eggplant  
1 ½ ears corn  
1 cup lettuce  
1 cup nonfat cottage cheese  
1 large stalk celery, chopped  
½ tbsp. black walnuts, chopped  

This recipe can be prepared with raw or cooked vegetables.

To serve raw, chop the peppers, zucchini, and squash (omit the eggplant) into corn kernel size pieces. Remove the kernels from the
corn cob. Mix the vegetables together.

To serve cooked, cut the peppers into strips and drop into boiling water for 1 minute. Remove with a slotted spoon and drop into cold
water. Dice the zucchini, squash, and eggplant, and remove the kernels from the corn cob. Add to boiling water. Parboil for 2 minutes.
Set aside.

Tear the lettuce leaves into pieces and mix with the raw or cooked vegetables and the cottage cheese. Garnish with chopped celery
and walnuts.

Chilled Leafy Pottage (Serves 2)
1 bunch fresh spinach, cleaned, or 1 10-oz. package frozen  
1 medium summer squash, cubed  
1 medium cucumber, peeled and cut in quarters  
3 cups lettuce  
2 cups low-fat buttermilk  
2 tbsp. chopped parsley  
¼ small onion, minced  

Steam spinach in 1 cup of water for 5 minutes. Add the squash and steam for 5 minutes. Reserve the cooking water. Combine the
spinach, squash, cooking water, and cucumber in a blender. If your blender is large enough, add the lettuce and 1 cup of the
buttermilk. Otherwise, blend separately. Combine all ingredients with remaining buttermilk, parsley, and onion in a large bowl. Chill.

Roasted Vegetables (4 Servings)
1 tbsp. olive oil  
1 cup vegetable bouillon, prepared with ¼ cup water  
3 medium onions  
24 cloves garlic  
1 tsp. sweet potato  
1 tsp. large parsnips  
1 tsp. carrots  
2 small eggplants  
2 green peppers  
4 celery stalks  
3 tbsp. balsamic vinegar  
1 tsp. rosemary  
1 tsp. thyme  
1 tsp. pepper  

Preheat oven to 400 degrees. Mix olive oil with vegetable broth. Set aside. Peel and slice the onions into ¼-inch rounds. Peel and
separate the garlic cloves. Slice the sweet potato into ½-inch rounds. Slice the parsnips and carrots into ¼-inch rounds. Cube the
eggplant. Seed and quarter the peppers. Slice the celery into 1 inch pieces.

Mix the onions, the garlic, sweet potato, parsnip, carrots, and eggplant together in a large baking pan. Add the olive oil and broth and
mix thoroughly. Bake for 20 minutes. Add the green peppers and celery and cook another 10 minutes. All vegetables should be slightly
browned. Remove from the oven and drizzle with balsamic vinegar and toss with rosemary, thyme, and pepper. Serve hot or at room

Stuffed Bell Peppers in Beer Sauce (2 Servings)
Stuffed peppers:  ½ cup dry soybeans or 1 8-oz. can prepared soybeans  
2 medium green peppers  
2 medium red peppers  
½ oz., 2 strips, wakame, kombu, or kelp seaweed  
½ cup millet  
1 cup diced tempeh  
½ cup chopped onions  
1 medium carrot, grated  
¼ cup chopped parsley  
⅓ cup, 2 oz.+, tomato paste  
1 tsp. ground allspice  

Sauce:  ½ cup minced onions  
Canola- or olive-oil based spray  
⅔ cup ketchup or ½ cup tomato paste  
2 tsp. Worcestershire sauce  
⅓ cup beer  
Black pepper to taste  

If using dry soybeans, soak overnight and simmer in a medium pot with 2 cups of water for 1 hour. Drain and set aside. Preheat the
oven to 350 degrees. Cut the tops off the peppers and reserve the tops. Clean out the seeds inside the pepper. Soak the seaweed in
warm water for 10 minutes. Drain and cut it into bite size pieces.

Cook the millet in 1 ½ cups of water for 30 minutes, until all the water is absorbed. Add the seaweed and tempeh for the last 15
minutes. In a large bowl combine the canned (or fresh prepared) soybeans, the millet mixture, chopped onion, carrot, parsley, tomato
paste, and allspice. Stuff each pepper until it bulges. Top with reserved caps and bake for 40 minutes.

For the sauce, stir fry the onion in a nonstick skillet sprayed with olive oil. Add the ketchup or tomato paste and the Worcestershire
sauce. If the sauce is too thick, add beer for desired thickness and black pepper to taste. Simmer for a few minutes, then pour over
the stuffed peppers and serve.