New thoughts on diet control are pushing forward natural foods, pushing back the processed ones. That’s why we’ve included honey in the clean eating diet designed so that it doesn’t starve you but does satisfy you as it boosts your energy level.

To maintain a good body shape, all women need to eliminate excess fat from their diet and add an exercise routine. After all, bodies (like cars) need to be started and warmed up each day.

The body that is most in tune is the one doing the most work. If you care about how you’ll look this winter, and you are a kilo or two overweight, try this diet (first check with your doctor) and look forward to a willowy winter.

Understanding the honey diet plan

When you’re on a diet during winter, crispy lettuce and chilly mineral water lose the attraction they held in summer. Our honey diet combines cold-weather food with natural, unrefined honey.

Athletes eat honey for instant energy because the safe, simple sugars are easily digested, and medical research shows that honey has a definite beneficial influence on the retention of calcium by young children.

Honey contains Vitamin B2 (riboflavin), essential to the breakdown of carbohydrates. As a beauty bonus, B2 promotes healthy glowing skin (dry skin often indicates a lack of this vitamin). Honey also contains Vitamin C, a vital supplement for healthy teeth and bones that can’t be stored by the body.

Although it contains calories (you’ll need some to keep warm), honey is probably the nicest possible way to get that energy.

The diet is backed up by the goodness of lean meat and fresh vegetables to provide essential fiber. Remember these pointers if you’re slimming: you can calculate the amount of sugar in fresh fruit, but you can’t in canned fruit. Where possible eat fresh fruit.

This diet is based on breakfasts that are acceptable to all the family, and main meals that don’t mean too much extra work. It even allows for a hot roast lunch on Sunday, and a pudding.

You could lose from 3 to 5 kilos (6 to 10 pounds) in seven days. You may drink black tea or coffee after breakfast and in mid-afternoon with artificial sweetener or not more than two teaspoons of honey per day.

1. Monday

BREAKFAST: ½ grapefruit with 1 tsp honey; 1 poached egg; 1 slice wholewheat bread with a scraping of butter.

LUNCH: 90g (3oz) Edam cheese; Fluffy Eggs*; 1 apple.

DINNER: 2 slices lean roast beef; 90g (3oz) garden peas; 90g (3oz) carrots.

2. Tuesday

BREAKFAST: 1 slice ham on wholewheat toast, scraping of butter; ½ grilled tomato.

LUNCH: 30g (1oz) peanuts; 1 carton low-fat natural yogurt; ½ cup pineapple pieces with 1 tsp honey.

DINNER: 2 lean loin chops, grilled, with mint; 1 cup steamed spinach; ½ cup carrots; 1 small boiled potato.

3. Wednesday

BREAKFAST: 1 cup fresh fruits (apple, orange, pear); 2 strips grilled bacon on 1 crispbread, scraping of butter.

LUNCH: 1 cup low-calorie soup; 30g (1oz) raisins with 1 tsp honey mixed with 1 cup cottage cheese.

DINNER: 120g (4oz) grilled steak; 30g (1oz) grilled mushrooms with 1 tsp butter; 1 cup steamed broccoli.

4. Thursday

BREAKFAST: 150ml (5oz) glass grapefruit juice with 1 tsp honey; 3 tbsp dry roasted muesli with ½ cup warm skim milk.

LUNCH: 2 tomatoes stuffed with cottage cheese, chopped celery, and green pepper and grilled; 2 crispbreads with a scraping of butter.

DINNER: 90g (3oz) grilled liver with fresh herbs; ½ cup boiled brown rice; 120g (4oz) steamed green beans; 1 Honey Glazed Baked Pear*.

5. Friday

BREAKFAST: 150ml (5oz) glass orange juice; 1 cup All-Bran with ½ cup warm skim milk and 1 tsp honey.

LUNCH: Open sandwich of 1 slice wholewheat bread, small tin salmon, lettuce, cucumber, lemon juice; 60g (2oz) cheddar cheese.

DINNER: 90g (3oz) grilled bream with lemon and parsley; 120g (4oz) broad beans; 1 boiled potato in jacket; 90g (3oz) steamed pumpkin sprinkled with nutmeg.

6. Saturday

BREAKFAST: 150ml (5oz) glass orange juice; 2 eggs scrambled with skim milk; 1 slice wholewheat bread, scraping oí butter.

LUNCH: 90g (3oz) corned beef; 1 cooked beetroot; 2 small new potatoes.

DINNER: 120g (4oz) dry-roasted chicken; casserole of ½ cup carrots, ¼ cup celery, 1 onion, ½ cup mushrooms; 1 Honey Glazed Baked Apple*.

7. Sunday

BREAKFAST: 1 slice pineapple with 1 tsp honey; 1 boiled egg; 1 slice wholegrain toast, scraping of butter.

LUNCH: 2 lean slices roast lamb; 90g (3oz) minted peas; 90g (3oz) steamed cauliflower, 2 dessert spoon cheese sauce made with skim milk; 1 small pancake, 1 tsp honey, lemon juice.

DINNER: 1 cup low-calorie soup; 60g (2oz) cheddar cheese on 2 crispbreads; 1 small green salad with lemon juice.

FLUFFY EGGS

Ingredients: 2 crispbreads, ½ teaspoon Vegemite, 60g (2oz) cottage cheese, 1 egg separated, salt and pepper, a pinch of dry mustard.

Method: Spread crispbreads with Vegemite. Combine cottage cheese with the egg yolk and seasoning. Whisk egg white stiffly and fold into the cheese mixture. Pile onto crispbreads and place under a hot grill until browned and set. Serve immediately.

HONEY GLAZED BAKED PEARS

Peel, halve, and core pears. Place in a baking dish, fill centers with honey, 1 clove and top with a small piece of butter. Make a syrup with 1 tbsp honey and ½ cup hot water. Pour syrup into the baking dish. Bake in a moderate oven for approximately 25 minutes. Baste occasionally.

HONEY GLAZED BAKED APPLES

Peel and core apples. Place in a baking dish, fill centers with 1 tsp honey, 1 clove and top with a small piece of butter. Make a syrup with 1 tbsp honey and ½ cup hot water. Pour syrup into the baking dish. Bake in a moderate oven for 1 hour, basting occasionally.

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