10 Fast Diet Tips to Help the Weight Come Off

These fast diet tips are all you need to lose weight faster than before.
Just make sure that you implement all these tips and you will see the results you want. You will also ensure that you make your diet as healthy and balanced as possible.
Here's those 10 smart diet tips - make sure you use them all

Avoid take-aways and sweets

Take-aways is loaded with fat, it's high in carbs and it adds extra calories without the nutritional value. It is best to avoid take-aways while you want to lose weight and also limit the amount of sweets that you have.

Be sure to count every bite

It is very easy to forget or to disregard the small bites or nibbles that you make when you are busy or otherwise preoccupied. But those little bites here and there can really make your calorie intake higher.

Watch your fat intake

Higher fat foods are almost double the calories of the lower fat foods, so try to stick to the lower fat foods. And when it comes to fat, make sure that you stick to no more than 4 units a day.

Bulk up your meals with salad and veggies

Adding more salad and veggies to your meals will help you to eat less of the other foods. It will also help you to keep the calorie contents down and will help you to be healthier.

Snack on healthy snacks

If you always have smart snacks close by, you will find it easier to resist temptations. Healthy snacks that you can have throughout the day includes: fruit, veggie sticks, yogurt, nuts and whole wheat crackers.

Stick to healthy carbs

Healthy carbs will help you to be fuller, while also having more energy. And if you are fuller for longer, it will help you to avoid overeating or snacking unhealthily. Here are some examples of healthy carbs: whole-grain carbs, baby and sweet potatoes.

Eat regularly

The more often that you eat, the faster you will boost your metabolism. It will also help you to be fuller for longer Just make sure that you keep your meals small and healthy.

Keep cravings under control

Cravings can wreak havoc on your diet and it can also make you pile on the pounds. Two of the best foods for controlling cravings are grapefruit and cinnamon.

Choose lean protein

Make sure that you stick to leaner protein types like skinless chicken fillets, fish, and lean red meat and beans and pulses. Lean proteins are lower in fat and they help to build lean muscle mass that boost the metabolism.

Don't eat too little

I know you want to lose weight, but eating too little will make it more difficult to lose weight, as your metabolism slows down. Rather eat smaller meals more often to boost your resting calorie burn.
Together with these fast diet tips you need a workout plan that is geared for maximum fat and weight loss.
The bikini model diet, by Jennifer Nicole Lee (fitness celebrity and author that have been of the Oprah show and on the covers of various fitness glossy mags), is one of the best workout programs I have seen in a long time.
Not only does it help you to get the body of your dreams, it also includes a whole beauty section where you can learn the secrets of models to look like a bikini model from head to toe (without even being a bikini model yourself).

source:https://www.facebook.com/BestTipsHealthBeauty.

Choc Ripple cake

    Ingredients

    1 x 500ml thickened cream
    1 teaspoon caster sugar
    1 teaspoon vanilla essence
    1 x 250g pkt Arnott's Choc Ripple biscuits
    Fresh raspberries, to serve

Method

Use an electric beater to beat the cream, sugar and vanilla in a bowl until firm peaks form.


Spread a little of the cream mixture along a serving platter to make the base. Stand 1 biscuit upright on its edge and spread with cream mixture. Place another biscuit alongside and sandwich together. Continue layering with cream mixture and remaining biscuits to form a log.
Spread the remaining cream mixture over biscuit log to cover. Place in the fridge for minimum of 6 hours to set.
Top with the raspberries then slice the cake diagonally.
source:http://www.taste.com.au

Pina Colada Cake

Ingredients

    For Pineapple Cake
    2 1/2 cups flour
    1 1/2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    3 eggs
    1 3/4 cup sugar
    3/4 cup vegetable oil
    1 teaspoon vanilla extract
    3/4 cup sour cream (any fat content)
    1 1/2 cups canned crushed pineapple (drained slightly)
    For Coconut Cream Cheese Frosting
    1/2 cup (1 stick) unsalted butter
    8 oz. (1 block) cream cheese (directly from fridge)
    4 cups powdered sugar
    1/2 teaspoon vanilla extract
    1- 1 1/2 teaspoons coconut extract
    1 Tablespoon heavy cream, or dark rum

Instructions

    For Cake
    Prepare your cake pans by lining the bottoms with parchment paper, and greasing and lightly flouring the sides. Preheat oven to 350° F.
    Stir (with a whisk) flour, baking powder, baking soda and salt in a medium bowl and set aside.
    In the bowl of an electric mixer, beat eggs and sugar on medium speed until slightly thickened and a light cream color (about 2 minutes).
    Continue mixing on low speed, and add the oil and vanilla.
    Add in the sour cream and pineapple and mix until fully incorporated.
    Add the flour mixture and blend just until combined and smooth.
    Pour batter into the prepared pans, dividing the batter between the pans as evenly as possible.
    Bake until the cakes have a slight dome, are golden brown, and a toothpick inserted in the center comes out clean, or with a few moist crumbs. Approximate bake times are 22 minutes for cupcakes, 35-40 minutes for 6" cakes (divided into three pans).
    Allow cakes to cool in pans 15-30 minutes, then remove from pans, wrap in plastic wrap and freeze cakes about 30 minutes. This will help the cakes be firm enough to cut and level, and be easier to stack.

    For Coconut Cream Cheese Frosting
    In the bowl of an eclectic mixer, beat butter until fully smooth.
    Add cream cheese, and beat until smooth and fully combined.
    Add powdered sugar, one cup at a time. Add vanilla extract and coconut extract after adding 1 or 2 cups of sugar.
    While mixing, slowly add heavy cream or dark rum
    Continue to beat and additional 30 seconds or so until nice and fluffy.
    Use frosting at once, or keep refrigerated. In warm weather, or if your butter and cream cheese were warm, you may need to put the frosting in the refrigerator up to 30 minutes to help it firm up, especially if you plan to pipe it on cupcakes.

    To Assemble
    Once the cakes have chilled in the freezer (as directed above), use a large serrated knife to level the cakes as needed. Layer the cakes with a layer of the Coconut Cream Cheese frosting between each layer. Spread a thin layer of icing around the sides and top of the cake (known as a "crumb coat"). This layer of icing does not need to be perfect, and it's ok if it has a few crumbs in it.
    Place entire (thinly frosted cake) in the freezer for 15-30 minutes, or until the cake and icing are firm. Remove cake from freezer and spread a final layer of frosting all over the cake.
    If desired, coat the sides of the cake with toasted coconut. To toast coconut, spread about 2 cups of coconut onto a baking sheet and bake at 350*F. for 5-7 minutes, checking every minute or so after the first 3 minutes.

    Decorate cake with fresh pineapple or maraschino cherries.


sourse:http://cogofood.blogspot.com/2014/10/pina-colada-cake-recipe.html

MINI CHEESE CAKES

Ingredients

1cup graham cracker crumbs                                                                                                     

3/4cup plus 2 Tbsp. sugar, divided                                                                                            

3Tbsp. butter or margarine, melted                                                                                         

3pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened                                                

1tsp. vanilla                                                                                                                             

3 eggs                                                                              

1cup whipping cream or purchased whipped topping        

2 cups fresh strawberries or fresh blueberries                      

1Tbsp. lemon zest (optional )                                            

HEAT oven to 325°F.                                                    
                                                      

Instruction

mix graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin cups.

BEAT cream cheese, vanilla and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.

BAKE 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.

Use purchased whipped topping or BEAT whipping cream with mixer on high speed until stiff peaks form; spread onto cheesecakes. Top with berries and zest.


    

New York Cheesecake Cookies

Ingredients

1 1⁄4 cup graham crackers, finely crushed (1 sleeve)

1 cup flour

1 1⁄2 tsp baking powder...

1 stick (8 tablespoons) unsalted butter, softened

1⁄2 cup brown sugar, packed

1 egg, separated

3 oz cream cheese, softened

1⁄4 cup granulated sugar

2 tsp lemon zest

1⁄2 tsp vanilla extract

Directions

Preheat the oven to 350 degrees F.

In a large bowl, stir together the graham cracker crumbs, flour and baking powder. In a medium bowl, beat together the butter with the brown sugar using an electric hand mixer. Add the egg white and beat until well combined. Add to the graham cracker crumbs and blend until just combined.

In a separate medium bowl, beat together the softened cream cheese with the granulated sugar, egg yolk, lemon zest and vanilla until well combined. Set aside.

Using a small ice cream scoop, scoop out the cookie dough and place on a nonstick or parchment lined baking sheet. (If you do not have an ice scoop, then measure out the dough into scoops of about 2 tablespoons.) Flatten slightly, pressing your thumb in the center of the ball to create a small bowl shape. Repeat with the remaining dough. Spoon the cream cheese into the indents in the cookies.

.

Bake until the filling is barely set and the cookies are lightly golden, 12 minutes. Allow to cool 5 minutes on the baking sheets before removing them and cooling completely on a wire

Source : kitchme.com

Cheesecake Flan

Ingredients

2 cups sugar
1/4 cup water
12 ounces cream cheese, at room temperature
3 large eggs, at room temperature
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 1/2 cups milk, at room temperature
1 teaspoon vanilla extract

Directions

Special equipment: 10 (3 1/2-inch) ramekins

Set a large bowl of ice water next to your stovetop. Place the sugar and 1/4 cup of water in a medium saucepan over medium-high heat. Using a pastry brush, stir the sugar occasionally, being careful not to get any grains stuck against the sides of the saucepan, until it has all dissolved. Swirl the saucepan every minute until the sugar becomes a golden reddish-brown, about 10 to 15 minutes. Shock the bottom of the saucepan by placing the bottom in the ice water to stop the cooking, and then equally divide the caramel into 10 to 12 (3 1/2-inch) ramekins and set aside.

Preheat your oven to 325 degrees F.

Using an electric mixer, beat the softened cream cheese with the eggs on low speed to combine. Increase the speed to medium-high and beat until completely incorporated. Add the condensed milk, evaporated milk, whole milk and vanilla extract and continue to beat together until everything is well incorporated, scraping down the sides of the bowl as necessary, about 2 to 3 minutes.

Ladle the custard over the caramel into the ramekins filling them up to 1/2-inch from the rim. Place a kitchen towel in a deep baking dish or roasting pan and place the ramekins in 2 rows on top of the towel. Place the baking dish in the oven and using a pitcher, pour enough hot water into the baking dish to reach halfway up the sides of the ramekins, taking care not to get water in the ramekins. Cover the baking dish tightly with aluminum foil and bake until the flan is just set, about 30 minutes. When you tap the edge of the ramekin the flan should still wobble in the center.

Carefully remove the baking dish from the oven, remove the foil and let the ramekins cool slightly. Using tongs remove the ramekins from the water and set on a towel to cool for at least 2 hours before serving. Once cooled completely, the flan can be refrigerated for up to 3 days before un-molding and serving. To serve, run a thin knife around the inside edge of the ramekin to loosen the flan, and then invert onto a plate.

 Article source  ://www.foodnetwork.com

Broccoli and Bow Ties

Ingredients

Kosher salt

8 cups broccoli florets (4 heads)

1/2 pound farfalle (bow tie) pasta

2 tablespoons unsalted butter

2 tablespoons good olive oil

1 teaspoon minced garlic

1 lemon, zested

1/2 teaspoon freshly ground black pepper

1 tablespoon freshly squeezed lemon juice

1/4 cup toasted pignoli (pine) nuts

Freshly grated Parmesan, optional

Directions



Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.
Meanwhile, in a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with the pignolis and cheese, if using, and serve.
To toast pignolis, place them in a dry saute pan over medium-low heat and cook, tossing often, for about 5 minutes, until light brown.
2002 Barefoot Contessa Family Style


Article source: www.foodnetwork.com/

Strawberry Rhubarb Crunch

INGREDIENTS

1 cup all-purpose flour
1 cup brown sugar, firmly packed
3⁄4 cup oatmeal, uncooked
1⁄2 cup butter, melted
2⁄3 cup sugar
1 -2 teaspoon cinnamon (China best)
2 cups diced rhubarb
2 cups diced sliced strawberries
1 cup water
2 tablespoons cornstarch
1 teaspoon vanilla extract

DIRECTIONS

1. Preheat the oven to 350°F

1. In a large bowl, combine the flour, brown sugar, oatmeal, butter, sugar, and cinnamon.

1. Mix until crumbly then press half of the mixture into a greased 9"x13" baking pan.

1. Cover with the rhubarb and strawberries.

1. In a small saucepan, heat the water, cornstarch, and vanilla over medium-low heat until thick and clear, stirring often. This should take about 5 minutes.

1. Pour over the rhubarb/strawberry layer.

1. Top with the remaining crumb mixture and bake for 60 minutes.

1. Article source:http:www.food.com

Chili Macaroni and Cheese

This is a great meal for kids, totally easy to prepare and perfect for cold weather. It is a definite tummy pleaser!

Ingredients

    2 (15 ounce) cans chili with beans
    1 cup macaroni noodles
    1 cup cheddar cheese, grated
    1 small onion, chopped
    1 tablespoon italian seasoning
    1 teaspoon salt
    Tabasco sauce

Directions

    Cook macaroni as directed on package.
    While Macaroni is cooking heat chili.
    Add Italian seasoning, salt, and Tabasco sauce (I like 4-5 squirts) to chili.
    Mix onion, chili, and macaroni in large bowl.
    Put mixture in a casserole dish and add cheese.
    Bake for 10-15 minutes in a 350 degree oven, or until cheese melts.
    Serve and enjoy!


Article source:http://www.food.com

Beef and Broccoli

Ingredients

    1 lb rump steak, finely sliced and slightly frozen, it's easier to cut frozen
    2 tablespoons soy sauce
    1⁄2 teaspoon grated fresh ginger or 1⁄4 teaspoon ground ginger
    2 tablespoons vegetable oil
    1 lb broccoli, chopped to bite sized florets
    1 1⁄2 teaspoons cornstarch
    1⁄2 cup beef broth
    1 teaspoon soy sauce
    1⁄4 teaspoon sesame oil


Directions
    Put meat in a bowl with 2 Tbs soy sauce and ginger mix well.
    Heat your wok or frying pan to very hot.
    Add oil and coat the sides well.
    Add beef and broccoli and stir-fry until meat changes color (about 2 minutes).
    Dissolve cornstarch into the beef stock and stir in remaining soy sauce and sesame oil.
    Add to the beef and broccoli -- stir until the sauce thickens.
    Serve over rice or noodles


Article source:http://www.food.com/recipe