Cabbage Soup - Diet

salt & pepper
1 small cabbage, finely sliced
6 spring onions, cut into thin rings
1 celery
2 seeded peppers
1 can of tomatoes (or fresh tomatoes)
1/2 bunch of parsley, finely chopped
2 bouillon cubes & 1 onion finely chopped)
curry powder
chili pepper cut carrots into thin strips

Preparation

1. Cook the chopped vegetables for approximately 10 minute with all the other ingredients in a pot. 
2. Simmer gently until al dente. 

Diet

Tried this myself and lost about 5kg in 7 days. 

General advice

Eat this soup as often and as much as you like it during the day! Cabbage soup contains only a few calories and the more soup you eat , the more fat will be burnt. ;)

Day 1 
Eat cabbage soup ; also: fruit . Except for bananas , watermelons and cantaloupes . Drink water. 

Day 2
Eat cabbage soup ; also : raw vegetables. Except: beans, peas and corn , and no fruit !

Day 3

Eat cabbage soup ; also: fruit and vegetables as much as you want . Except: potatoes. 

Day 4
Eat cabbage soup ; also : 3 bananas with skimmed milk. Only drink water. 

Day 5
Eat cabbage soup ; also : lean meat and 6 tomatoes . Drink plenty of water.
 

Day 6
Eat cabbage soup ; also : lean meat and green vegetables as much as you want .

Day 7
Eat cabbage soup ; also : whole grain rice, vegetables. Drink fruit juice with water.

Day 8 - Day of joy
The cabbage soup diet promises a weight loss of 5-8 kg in a week. So, the pounds should now be tumbling ! The weight reduction works by increased excretion of water.

Have you tried it? What was your experience? Leave me a comment, I'd be curious to know.

Pappardelle with Roasted Winter Squash, Arugula, and Pine Nuts

 

Pappardelle with Roasted Winter Squash, Arugula, and Pine Nuts

Ingredients

• 4 cups (1-inch) cubed peeled butternut squash
• 2 tablespoons balsamic vinegar
• 2 teaspoons olive oil
• 1/2 teaspoon salt, divided
• Cooking spray 
• 8 ounces uncooked pappardelle (wide ribbon pasta) or fettuccine
• 1 tablespoon butter 
• 2 tablespoons pine nuts
• 1 tablespoon chopped fresh sage
• 2 garlic cloves, minced
• 2 cups trimmed arugula
• 1/2 cup (2 ounces) grated fresh Asiago cheese 
• 1/2 teaspoon coarsely ground black pepper

Preparation

1. Preheat oven to 475°.
2. Combine squash, vinegar, oil, and 1/4 teaspoon salt in a large bowl; toss well to coat. Arrange squash mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 475° for 25 minutes or until tender and lightly browned, stirring occasionally.
3. While squash bakes, cook pasta according to the package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1 tablespoon cooking liquid.
4. Melt butter in a large nonstick skillet over medium heat. Add pine nuts, sage, and garlic; cook 3 minutes or just until the pine nuts begin to brown, stirring occasionally. Place pasta, reserved cooking liquid, pine nut mixture, and squash mixture in a large bowl; toss gently to combine. Add remaining 1/4 teaspoon of salt, arugula, cheese, and black pepper; toss gently to combine. Serve immediately.

Bibliography: Pappardelle With Roasted Winter Squash, A. P. N., Squash, Vinegar, Oil, Salt, D., Spray, Fettuccine, Butter, Nuts, Sage, Garlic Cloves, M., Arugula, Cheese and Pepper. 2014. Pappardelle with Roasted Winter Squash, Arugula, and Pine Nuts | MyRecipes.com. [online] Available at: http://www.myrecipes.com/recipe/pappardelle-with-roasted-winter-squash-arugula-pine-nuts-10000000833317/ [Accessed: 16 Feb 2014].

Southwestern Omelet

 

Ingredients

• 2 tablespoons chopped fresh cilantro 
• 1/4 teaspoon salt
• 4 large egg whites 
• 1 large egg 
• 1/2 cup canned black beans, rinsed and drained 
• 1/4 cup chopped green onions
• 1/4 cup (1 ounce) reduced-fat shredded cheddar cheese 
• 1/4 cup bottled salsa 
• Cooking spray

Preparation

1. Combine first 4 ingredients in a medium bowl, stirring with a whisk. Combine beans, onions, cheese, and salsa in a medium bowl.
2. Heat a medium nonstick skillet coated with cooking spray over medium heat. Pour egg mixture into pan; let egg mixture set slightly. Tilt pan and carefully lift edges of omelet with a spatula; allow uncooked portion to flow underneath cooked portion. Cook 3 minutes; flip omelet. Spoon bean mixture onto half of omelet. Carefully loosen omelet with a spatula; fold in half. Cook 1 minute or until cheese melts. Slide omelet onto a plate; cut in half.

Beef Carnitas Empanada

 

 

Ingredients

Filling:
Cooking spray
2 cups vertically sliced onion
1 cup sliced green bell pepper
1 cup chopped seeded tomato
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
3 cups Beef Carnitas

Dough:
9 tablespoons hot water
1/4 teaspoon saffron threads, crushed
1 teaspoon cider vinegar
2 cups all-purpose flour (about 9 ounces)
1 teaspoon baking powder
1/2 teaspoon sugar
1/2 teaspoon salt
2 tablespoons chilled butter, cut into small pieces

Preparation

• To prepare filling, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and bell pepper; sauté 5 minutes or until onion begins to brown. Stir in tomato, red pepper, and 1/4 teaspoon salt; sauté 2 minutes. Stir in Beef Carnitas; cook for 2 minutes, stirring frequently. Remove from heat; cool to room temperature.
• Preheat oven to 400°.
• To prepare dough, combine 9 tablespoons water and saffron; cool to room temperature. Stir in vinegar. Lightly spoon flour into dry measuring cups; level with a knife. Place flour, baking powder, sugar, and salt in a food processor; pulse 2 times to combine. Add butter; process until mixture resembles coarse meal. With processor on, slowly pour saffron mixture through food chute; process just until dough begins to form a ball (dough will be crumbly).
• Divide dough into 2 equal portions. Working with one dough portion at a time, press dough into a 4-inch circle on heavy-duty plastic wrap. Cover with additional plastic wrap. Place dough in freezer 5 minutes or until plastic wrap can be easily removed.
• Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap 1 dough portion; place on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into an 11-inch circle. Repeat procedure with remaining dough. Place both portions in freezer for 5 minutes or until plastic wrap can be easily removed.
• Remove plastic wrap from 1 dough portion; place dough, plastic wrap side up, on a large baking sheet coated with cooking spray. Remove top sheets of plastic wrap. Spoon filling onto dough, leaving a 1-inch border. Remove top sheets of plastic wrap from remaining dough. Place dough, plastic wrap side up, over filling. Remove top sheets of plastic wrap. Pinch edges together to seal. Cut several slits in top of dough to allow steam to escape. Bake at 400° for 30 minutes or until crust is crisp and beginning to brown. Cut into 8 wedges.

Soy and Sesame Kale Chips

  

Ingredients

7 to 8 oz. (1 small bunch) Lacinato kale (often sold as "dinosaur kale" or "Tuscan kale")
1 1/2 tablespoons olive oil
1 tablespoon soy sauce
1 tablespoon sesame seeds

Preparation

Preheat oven to 300°. Rinse kale and thoroughly blot dry with a kitchen towel. Tear leaves from ribs; discard ribs. Tear leaves into 4-in. pieces. Pour oil and soy sauce into a large bowl, add kale, and toss to coat evenly.

Arrange leaves in a single layer on 2 rimmed baking sheets. Bake, switching pan positions after 13 minutes. Sprinkle with sesame seeds and bake until leaves are crisp but not browned, 5 to 7 minutes more.

Orange-Pumpkin Tarts

 Ingredients

• 1 cup crumbled sugar-free oatmeal cookies (5 cookies)
• 2 tablespoons butter or margarine, melted 
• Cooking spray
• 1 teaspoon all-purpose flour 
• 1/2 cup canned pumpkin
• 1/2 cup evaporated fat-free milk
• 1/4 cup measures-like-sugar calorie-free sweetener 
• 1/4 cup egg substitute 
• 2 tablespoons orange juice 
• 1/2 teaspoon pumpkin pie spice
• 1/4 cup frozen reduced-calorie whipped topping, thawed

Preparation

1. Preheat oven to 375°.
2. Combine cookie crumbs and butter, stirring well. Coat 4 (4-inch) tartlet pans with cooking spray. Sprinkle flour evenly over bottoms of pans. Press crumb mixture into bottoms and three-fourths way up sides of pans. Bake at 375° for 5 minutes.
3. Combine pumpkin and next 5 ingredients, stirring well with a whisk. Pour evenly into prepared crusts.
4. Bake at 375° for 25 minutes or until set. Cool completely on a wire rack. Top each tart with 1 tablespoon whipped topping.

Sweet and Spicy Satsuma Turkey

Ingredients

• 3 cups thinly sliced red onion (1 large onion)
• 3/4 cup riesling or other slightly sweet white wine
• 2/3 cup fresh orange juice (2 large oranges) $
• 1/3 cup orange marmalade
• 2 teaspoons tamarind paste
• 1/2 teaspoon crushed red pepper
• 3 3/4 pounds bone-in turkey thighs, skinned
• 2 teaspoons five-spice powder
• 1 teaspoon salt
• 1 tablespoon canola oil
• 2 cups fresh Satsuma mandarin orange sections (about 7 oranges)
• 1 1/2 tablespoons cornstarch
• Sliced green onions (optional)

Preparation

1. Combine first 6 ingredients in a 5-quart oval electric slow cooker.
2. Rinse turkey with cold water; pat dry. Sprinkle turkey with five-spice powder and salt. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add turkey; cook 3 to 4 minutes on each side or until browned. Place turkey in a single layer over onion mixture in slow cooker, overlapping slightly. Add orange sections. Cover and cook on LOW for 4 hours.
3. Remove turkey from slow cooker. Remove bones from turkey; discard bones. Place turkey on a platter. Pour cooking liquid and orange sections into a medium saucepan, reserving 1/4 cup cooking liquid. Combine reserved cooking liquid and cornstarch in a small bowl, stirring with a whisk until smooth. Stir cornstarch mixture into orange mixture in saucepan. Bring to a boil; cook, stirring constantly, 1 minute or until sauce thickens.
4. Serve sauce over turkey. Sprinkle with green onions, if desired.