Michael Mosley weight loss: Tasty no-carb recipes for fast weight loss – recipe guide

Michael Mosley weight loss: Tasty no-carb recipes for fast weight loss - recipe guide

When it comes to losing weight there are many different ways to do it. But while it might seem simple at first, some people can find they actually struggle with cutting out certain foods or entire food groups to help them shift the pounds.

Dr Michael Mosley acknowledged that changing from a high-carb diet to a low-carb diet will be sure to have an impact on slimmers.

He devised his online diet plan, the Fast 800, to help people achieve rapid weight-loss and results they’ve always dreamed of.

And he claims it’ll not only help them drop weight quickly but they will be “less likely” to be tormented by hunger and cravings.

In order to shift the pounds, Dr Mosley explained they will need to step away from sugary puddings and begin a calorie deficit.

READ MORE: Diet: Expert warns against common mistake

Flourless ham, cheese and spinach muffins – makes six


55g cream cheese

Four medium free-range eggs

30g ground almonds

Three quarter tsp baking powder

50g gruyere or cheddar, grated

50g ham, roughly chopped

One block frozen spinach, 50g approx, defrosted and excess liquid squeezed out


Preheat the oven to 200c/ 180c fan/gas six.

Line a muffin tray with six muffin cases (alternatively use a silicone muffin mould).

Place the cream cheese, eggs, ground almonds and baking powder in a medium bowl and whisk until smooth.

Stir in the remaining ingredients and season with salt and freshly ground black pepper.

Pour into the prepared muffin tin and bake for 15 minutes.

Tomato, chorizo ​​and mozzarella pizza with rocket dough – makes five pizza bases

Per serving: 313 calories, 9.6g protein, 12g carbs

Topping per serving: 160 calories, 12g protein, 2g carbs

Ingredients for one topping

140g ground almonds

60g psyllium husk

Two tsp baking powder

One tsp fine sea salt

three egg whites

200ml warm water

50ml olive oil

Two tsp cider vinegar

Topping method

One tsp tomato puree

15g diced chorizo

One quarter ball mozzarella, torn

One half tsp dried oregano

Small handful of rocket


Preheat the oven to 200c/ fan 180c/gas six.

Mix all the dry ingredients together in a bowl and add the egg whites, warm water, olive oil and cider vinegar and give it all a quick mix until well combined into a dough-like ball.

With a few drops of olive oil, divide the mixture into five balls, placing one ball on a piece of non-stick baking paper and put another piece of baking paper on top.

Press down, then use a rolling pin to roll out the base until it is 1-2mm thick.

Repeat with the remaining balls or store them in fridge or freezer for another day.

Transfer the non-stick baking paper to a baking sheet, then spread with the tomato puree and scatter the chorizo ​​and mozzarella over the top.

Sprinkle with the oregano and season with salt and freshly ground black pepper.

Bake for 15 minutes, or until the pizza is just crispy and golden brown around the edges.

As soon as it is out of the oven, scatter with rocket and full half the plate with salad.

Pear and raspberry crumble – serves two

Per serving: 193kcal, 4g protein, 9g carbs


100g fresh or frozen raspberries

Two canned pear halves, drained and sliced

25g dark chocolate, cut into small chunks

25g desiccated coconut

50g broken walnuts

Two tbsp Greek yogurt


Preheat the oven 190c/fan 170c/gas five.

Divide the raspberries between two ramekins and top each pile with a half pear.

Scatter the chocolate chunks, coconut and walnuts over the top and bake in the oven for 10 minutes until warmed through and the nuts are just toasted.

Serve with the yogurt.



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