Biggest loser diet plan pdf

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If you want to lose weight to get healthier? You can lose weight like The Biggest Loser contestants without having to spend time at the ranch. This free 1-week meal plan, excerpted from The Biggest Loser Day Jump Start, helps you follow a low-calorie diet with delicious Biggest Loser recipes and meal ideas.

Start losing weight today! It reheats well, too, so you might want to make two at a time and warm the second one the following morning! Coat an egg ring see note with olive oil cooking spray. While the muffin toasts, warm the ham for about 1 minute in a small nonstick skillet. Remove the ham from the skillet and place it on half of the toasted English muffin.

Cover to keep it warm. Place the prepared egg ring in the nonstick skillet over medium heat. Pour the egg whites into the ring. Cover the pan and cook over medium heat for about 3 minutes, or until the eggs are nearly set. Run a knife or spatula around the inside edge of the ring to break the egg loose. Remove the ring. Flip the egg over and cook it for about 30 seconds longer, or until done. Place the egg on top of the ham. While the egg is piping hot, lay the cheese over it.

Top with the remaining muffin half. Serve hot. Cut the eggs in half lengthwise. Remove the egg yolks and discard them or reserve them for another use. Fill each egg white with a heaping tablespoon of hummus, sprinkle lightly with paprika, and garnish with parsley. Cover lightly with plastic wrap and refrigerate for up to 1 day before serving. And one dollop makes a good topping for your favorite fat-free chocolate pudding.

Place the tofu, peanut butter, honey, and lime juice in a blender or food processor and blend or process until smooth. Add a few teaspoons of water if necessary. Store in the refrigerator. And if fresh berries are out of season, dried berries will work, but use only 2 tablespoons. Spoon half of the mixture into a serving bowl or parfait glass. Spoon the yogurt over the granola mixture. Sprinkle the remaining strawberry-granola mixture on top. Garnish with fresh mint. Wipe the mushrooms clean of any dirt.

Place them on a baking sheet, gill side up. Spoon sauce over each cap, then sprinkle on the sausage and cheeses. Place the mushrooms in the oven and bake for 6 to 8 minutes, or until the cheese is melted. Garnish with fresh basil or parsley. Substitute lean beef or chicken for the pork, or switch seasonings—the combinations are endless.

Drain, rinse with cold water to stop cooking, and drain again. If using frozen broccoli, thaw the broccoli but omit this cooking step. Set it aside. This soup is really easy to make, and you can use whatever mushrooms you like. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat.