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
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.