21 Day Weight Loss Jumpstart - Day 1

Welcome to Day 1

Congratulations! Today you're taking the first steps to breaking that weight lossplateau! If you've been looking ahead at the nutrition and fitness plans, you may feel anywhere from anxious to excited, but these emails will help you find your way. Consider starting a journal to track your 21 Day Weight Loss Jumpstart transformation. Noting your body's responses will help you recognize the positive changes you're making.

Here's what's on the menu for today and download links for Workout A. (IF YOU WANT THE DOWNLOAD LINK FOR THE WORKOUR AND THE FULL SYSTEM 2Years System+GIFTS Every DAY!! Inbox ME: rayboking.4@gmail.com)

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Fat Burning Soup Recipes REVIEW -is this product by Dr. Anna Noel Harris SCAM?

Fat Burning Soup Recipes method is so flexible and simple that you can literally start the plan the very munite you finish reading this article book and video guide. Inside Fat Burning Soup Recipes you will find how you can lose as much as 5 pounds in just one week! Low calorie with Fat reduction Powers (Lose as much as 22, 500 calories per month). Our resident Chef Edward demonstrates to you step by step how to quickly make delicious fat reduction soups out of 2-4 fresh ingredients. So even amateur cooks can follow the easy video instructions to create masterpiece dishes a professional would be proud of. Furthermore, these Fat Burning Soup Recipes are flavorful. Just LOOK at some of the dishes you’ll find inside this site.

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Green Beans With Creamy Garlic Dressing

 Ingredients

Prep: 25 minutes | Total Time: 25 minutes

1 pound

• green beans, trimmed and cut diagonally into 1-inch pieces

1 small clove

• garlic, minced, or 1/2 teaspoon garlic powder

1/2 teaspoon

• kosher salt

1/2 cup

• nonfat plain yogurt

1 tablespoon

• extra-virgin olive oil

1 tablespoon

• chopped fresh parsley, (optional)

• Freshly ground pepper, to taste

 Instructions

Place a medium bowl of ice water near the stove. Bring an inch of water to a boil in a large saucepan fitted with a steamer basket. Add green beans, cover and cook until tender, 6 to 8 minutes. Transfer the beans to the ice water to cool. Remove from the ice water with a slotted spoon and let drain on a kitchen towel; blot dry with another towel.
If using fresh garlic, mash with salt using the back of a spoon until a paste forms. Whisk the garlic paste (or garlic powder and salt) with yogurt, oil, parsley (if using) and pepper in a large bowl. Add the green beans and toss to coat. Serve cold.

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Coconut Fried Rice

 Ingredients

2 large
eggs (use higher omega-3 fatty acid eggs if available)

1/4 cup
egg substitute

1 tablespoon
canola oil

1 
sweet or yellow onion, finely chopped

2 to 3 teaspoons
minced garlic (depending on your preference)

1/2 teaspoon
salt (optional)

1/2 teaspoon
black pepper

2 tablespoons
catsup

1 cup
finely diced tomato

1/4 cup
low-fat milk (or substitute whole milk or fat-free half-and-half)

one or two pinch
saffron (available in small jars in the spice section of your market)

one or two pinch
curry powder

1/4 teaspoon
coconut extract

4 cups
cooked brown rice (use a rice cooker, or cook on the stove)

8 ounces or more
shrimp (frozen, cooked, shelled and de-veined , thawed) or diced tofu; or cooked and shredded or diced chicken, beef, or pork)

1/2 cup
chopped green onions

1/4 cup
chopped fresh cilantro leaves

 
canola cooking spray
 Instructions
Add eggs and egg substitute to medium bowl and beat with fork until well blended. Coat a large, nonstick wok or frying pan with canola cooking spray and start heating over medium-high heat. Pour in the egg mixture and either scramble or cook like an omelet (your choice). Set cooked eggs aside. If you made an omelet, cut into shreds before setting aside.
To the same wok or frying pan, add canola oil and heat over medium-high heat. Add onions and garlic and stir-fry until golden (a few minutes). Add salt (if desired), pepper, catsup, and diced tomato, and continue to stir-fry for a minute or two. Meanwhile, add the milk, saffron, curry and coconut extract to a 1-cup measure and stir to blend.
Add the brown rice, shrimp and coconut milk mixture to the wok with the onion mixture and continue to stir-fry for a couple more minutes. Stir in the cooked egg pieces or strips.
Arrange each serving of rice in a bowl and garnish with green onions and cilantro.

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Rice & Lentil Salad

 Ingredients
Prep: 15 minutes | Total Time: 15 minutes

2 tablespoons

• extra-virgin olive oil

2 tablespoons

• sherry vinegar or red-wine vinegar

1 tablespoon

• finely chopped shallot

1 tablespoon

• Dijon mustard

1/2 teaspoon

• paprika, preferably smoked

1/4 teaspoon

• salt

1/4 teaspoon

• freshly ground pepper

2 cups

• cooked brown rice

1 15-ounce can

• lentils, rinsed, or 1 1/3 cups cooked lentils

1 

• carrot, diced

2 tablespoons

• chopped fresh parsley

 Instructions

• Whisk oil, vinegar, shallot, mustard, paprika, salt and pepper in a large bowl. Add rice, lentils, carrot and parsley; stir to combine.

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Cherry Nut Granola

 Ingredients

Prep: 10 minutes | Cook: 45 minutes | Total Time: 55 minutes

3 cups

• quick oats

3 tablespoons

• flax seeds

3 tablespoons

• sesame seeds

1/2 cup

• raw pumpkin seeds

3/4 cup

• raw pistachios

3/4 cup

• raw slivered almonds

2 tablespoons

• cinnamon

1 teaspoon

• sea salt

1/4 cup

• brown sugar

1/2 cup

• unsweetened applesauce

2 tablespoons

• organic unsalted butter

2 tablespoons

• agave nectar or local honey

1 tablespoon

• real vanilla extract

1 1/2 cups

dried cherries

 Instructions

1. Preheat oven to 350°F.
2. In a saucepan, on low heat, melt the brown sugar, applesauce, agave nectar/honey, butter, and vanilla. Let it warm through so the sugar breaks down and all flavors incorporate.
3. In a large bowl, combine the oats, cinnamon, salt, nuts, and seeds. Slowly drizzle the wet mixture on the oat mix and stir until all oats are covered. It should look pretty moist but not ‘wet’.
4. Spread the granola in an even layer on a baking pan (also known as jelly roll pan; 1/2 inch sides). Place the rack in the middle of the oven and bake for 15 minutes, stir. Granola should take about 45 minutes to cook; continue to stir every 15 minutes for even color.
5. Pull out the granola and fold in the dried cherries. Allow the granola to cool completely before adding chocolate chips or putting it in a container.

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