Wednesday, 2 May 2018

The most 12 Easy Ways to Crush 20 Pounds in 14 Days!!


Hey all!!
 Thanks to a brilliant new diet concept, The Burn, brought to you exclusively by the Daily Mail, You can even make significant changes before next weekend.The Burn is an innovative set of easy-to-manage diet plans: a ten-day plan, five-day plan and three-day plan. Each enables you to shed pounds and transform your physique fast without hunger or an exhausting exercise regime.
The smoothie, tea, soup and meal recipes are packed with natural ingredients known to support healthy liver, gallbladder and thyroid function because these hormone-balancing organs need to be happy in order to get hormone function back on track.Though hormones are excreted from glands around the body it’s the liver that directs the whole hormonal show, while the thyroid plays a key role in deciding how your hormone system functions.The smoothie ingredients — grapefruit, beetroot, kale, spinach, coconut oil and sunflower seeds — stimulate enzymes in the blood that break down fat by stimulating bile production in the gallbladder and liver.The tea you sip throughout the day contains micronutrients found in limes, milk thistle, dandelion root and turmeric that support the liver and thyroid.In ten days the plan aims to regulate hormone production and in so doing turn your body into a fat-burning machine, re-sculpting it into better shape.

Serves 1

110g/4 oz boneless, skinless chicken breast
Sea salt and freshly ground black pepper, to taste
1 tsp extra-virgin olive oil
450g/16oz baby spinach
225g/8oz watercress
¼ avocado, sliced


1 mango/peach/nectarine
2 tbsp coconut milk
1 tbsp fresh mint, chopped
2 tsp fresh lime juice
1/8 tsp lime zest
¼ tsp fresh ginger, grated

Pinch sea salt, black pepper and crushed red pepper flakesBash chicken breast with a rolling pin until flattened to 1cm thick and season on both sides with salt and pepper. Griddle or shallow fry in olive oil until cooked. Set aside.In a large serving bowl, combine dressing ingredients.Slice the chicken and add to the dressing, along with the spinach and watercress. Toss to coat evenly. Season with salt and black pepper to taste, and top with sliced avocado.


Serves 1

170g/6oz can tuna in water, drained
50g/1 ¾ oz celery, finely chopped
40g/1 ½ oz green onion, finely chopped
3 tbsp hummus
1 tbsp plus ½ tsp lemon juice
Sea salt and freshly ground black pepper, to taste
½ tbsp extra-virgin olive oil
150g/5oz romaine/cos lettuce, torn
75g/2½ oz mushrooms, sliced
2 tbsp fresh basil, chopped
1 orange, segmented
2 tbsp pine nuts

IN A small bowl, combine tuna, celery, green onion, hummus, 1 tbsp of lemon juice, salt and pepper. Mix well.In a serving bowl, whisk together oil and remaining ½ tsp lemon juice. Add lettuce, mushrooms and 1 tbsp of basil to the dressing. Season with salt and pepper. Top with tuna salad, orange segments, pine nuts and remaining basil.


Serves 1

2 hard-boiled eggs, chopped
75g/2½ oz celery, diced
1 tbsp spring onion, chopped
1 tbsp fresh parsley, finely chopped
1 tbsp hummus
1 tbsp Dijon mustard
½ tbsp fresh thyme leaves
Happy pinning :)