Biggest Loser Recipes PLR Ebook

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TOP WEIGHT LOSS TIPS FROM THE BIGGEST LOSER TRAINERS

Bob Harper

• Olive oil is not a source of empty calories—it’s good for you. It may be high in calories, but in moderation, it is a heart-healthy option.
• It’s possible to make pizza healthy using whole grains. Start by using whole wheat dough and then add low-fat mozzarella cheese. Top with heaps of nutrient-rich vegetables and a lean protein such as chicken or shrimp.
• Don’t skip every indulgence. Instead, allow a few of your favorites and focus on avoiding those temptations that just aren’t worth the calories.
• For a cheap source of protein, one cup of black beans contains as much protein as two ounces of lean, broiled steak.

Jillian Michaels

• Losing weight is not about starving yourself; it’s about eating what you want with certain modifications.
• Let go of the word diet and build a lifestyle that fits you. The key to success is balance.
• Substitute mashed cauliflower for mashed potatoes. The texture and taste are similar and cauliflower has zero fat!
• Soda, whether it’s sugared or diet, is terrible for your body. Instead, try sparkling water, green tea, or iced tea.

BREAKFAST RECIPES

BANANA BERRY MUFFIN

Makes 12 (1-muffin) servings
1 1/2 c unprocessed wheat bran or oat bran
1 c white whole wheat flour
2 Tbsp ground flaxseed (see note)
1 1/4 tsp baking soda
1 tsp ground cinnamon
1/8 tsp salt
3/4 c unsweetened vanilla almond milk or fat-free milk

Position a rack in the center of the oven and preheat the oven to 400°F. Lightly coat a nonstick 12-cup muffin pan with cooking oil spray.

In a medium bowl, combine the bran, flour, flaxseed, baking soda, cinnamon, and salt. Set aside.

In another medium bowl or in a blender, combine the milk, agave nectar or honey, bananas, egg, oil, and vanilla until smooth. Make a well in the center of the dry ingredients and pour in 1/3 of the liquid mixture. Using a spoon, stir until smooth. Add the remaining liquid mixture and stir just until combined. Add the blueberries and prunes, if desired; stir again, but do not over mix.

Spoon 1/4 c batter into each prepared muffin cup. Bake for about 14 minutes, or until the tops spring back when pressed gently in the centers. Do not overbake. Cool in the pan on a wire rack for 10 minutes before removing the muffins from the pan. Serve warm, or cool completely on the rack.

Note: If you can’t find ground flaxseed in your local health food store, you can grind whole flaxseeds in a clean spice grinder to the consistency of cornmeal.

Per serving: 140 calories, 4 g protein, 25 g carbohydrates (10 g sugars), 4 g fat (0 g saturated), 20 mg cholesterol, 6 g fiber, 170 mg sodium

Other Details

- 1 Ebook (PDF, DOC), 8 Pages
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- Year Released/Circulated: 2023
- File Size: 5,125 KB

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