a recipe for weight loss

Spoonful of green tea
Half teaspoon ginger
Half teaspoon mint

Half teaspoon cumin

  Mix ingredients in a cup boiling water, and drink on an empty stomach without sugar daily in the morning and before each meal half an hour.

Small marbled eggs and avocado pesto

Ingredients:
20 quail eggs • 2 tbsp. tablespoon coarse salt • 8 c. coffee black tea from China • 6 c. tablespoons soy sauce • 4 Star anise • 4 cloves garlic • 40 basil leaves • 2 lemons • 2 ripe avocados • salt and pepper.
Preparation:

1. Pour cold water into a saucepan , place them quail eggs and heat to a simmer , cook for six minutes in simmering water. Then remove the eggs with a slotted spoon and immediately plunge them into cold water .2 . Add in the still pot of water on the fire coarse salt , tea, soy sauce and star anise . Hit delicately eggshell to crack and plunge them into the simmering brew. Let stand for one hour.3 . Elapsed time, place the eggs in cold water and gently removethe shell ; they must appear mottled. Book them cool.4. Peel the garlic , chop roughly . Rinse and dry the basil. Reserve half of the leaves to decorate . Squeeze the lemons , cut avocados into cubes. 

5.In the blender , place avocado, lemon juice, basil and garlic. Blend until a smooth puree , pepper , refrigerate until ready to serve .6 . Complete 20 spoons with a little pesto , put an egg in the middle and garnish with a basil leaf on each egg.

SPELT WITH SHRIMP RISOTTO WAY

Ingredients:
• 250 g spelled 

• 1 onion

• 3 tbsp. tablespoons olive oil 

• 1.5 L vegetable broth

• 2 cloves garlic

• 1 bunch parsley 

• 600 g large cooked 

• 80 g cold butter 

• 100 g grated Parmesan cheese 

• salt and shrimp pepper.

 preparation:
1-Rinse spelled in a colander. Peel and chop the onion. In a skillet, melt it 3 minutes in 1 tablespoon oil soup. Add spelled, stir, then pour the broth cold vegetables. Salt and pepper, bring to boil and cook for 45-50 minutes over medium heat, stirring regularly.
2-Meanwhile, peel and chop the garlic, chop the parsley. Shell the shrimp. Enter 3 minutes in a pan with the remaining oil. Add garlic, parsley and 20g butter. Coat the shrimp with parsley this, turn off the heat and keep warm.
3-Once spelled cooked (it will have absorbed almost all the broth), add the remaining butter into pieces and parmesan. Mix to bind the preparation, add the shrimp and serve immediately if possible on hot plates.

RECIPE OF THE BALANCE RIGHT NICOLAS TISSIER PEPPERS SALAD, lettuce AND SMOKED BEEF

PEPPERS SALAD , lettuce AND SMOKED BEEFingredients:- A red pepper- A lettuce- Smoked Beef- A lime- Olive oil- From Espelette- Fleur de sel- Mustard Flower- A few mint leaves- Some radishpreparation:Put a little olive oil on each side of your pepper and put in oven at 180 degrees for about 15 minutes ( or cook it directly on the grill , it works too!)Meanwhile , cut your lettuce .When you see your pepper begins to brown , flip it to cook the entire surface of pepper .Once your peppers cooked , remove the skin gently . Your peppers will have a smokey taste. Open it in half to remove seeds and remove the core. Divide your pepper 4 small slices , then season it with a little olive oil , a little sea salt, Espelette pepper , lime zest for freshness.Go dressage. Place a slice of pepper nicely folded on itself in a plate , add your lettuce , then another slice of pepper . Put small pieces of smoked beef. Add pepper and lettuce depending on your hunger and your desires. Add on top a few slices of radish cut to the mandolin. Finish your training by sprinkling a few mint leaves and mustard flower .
Your salad is ready. Ideal to accompany a good barbecue. Enjoy!

RECIPE OF THE BALANCE RIGHT ALBENQUE

SEAFOOD PASTA AND VEGETABLES
ingredients:

- Spaghetti- Shrimp- Moulds- White squid- Nuts Saint- Jacques- 2/3 medium tomatoes- beans- Peas- 1 lemon confit- 2/3 cherry tomatoes- Olive oil- Salt and pepper 

preparation:Start to cook your spaghetti in a large volume of water (about 80g for one person) . Cook ten minutes they are slightly "al dente" as they finish their cooking in their sauce with seafoodPeel the shrimp.
Drizzle olive oil in a large pan and fry your seafood starting with mussels and white squid . When the squid begin to be opaque , add the raw shrimp . Salt and pepper.When your shrimp are pink , deglaze with white wine .Add the whole peeled tomatoes , beans and peas. Finally, add a little lemon or candied lemon zest . Cut your lemon into small strips , and expand them well, to give flavor to the sauce without lumps in the mouth.Also prepare a few cherry tomatoes , cut in half and you can have fresh fried .Once cooked pasta aside in the baking pan having removed the water to keep them warm.Once the beans and peas cooked , add your Saint- Jacques to your sauce, and continue cooking about 5 minutes . Add preserved lemon in the sauce and the sauce is ready.To serve , place the spaghetti in the bottom of the plate , top your pasta with the sauce on top and add some shrimp and some nuts of St. Jacques . Make a turn of the pepper mill .Finally, have your little fresh cherry tomatoes (you can substitute dried tomatoes).
Your dish is ready . Enjoy!

RECIPE OF THE BALANCE RIGHT OLIVIER BERTE

PINEAPPLE SORBET LIGHT
ingredients:
- A pineapple  

- Icing Sugar  

- Cottage cheese 0%  

- A lime  

- Two eggs  

- A raspberry / a physalis

preparation:

Before starting the recipe, remove core pineapple, cut into cubes and freeze it.  

In a blender, place your frozen pineapple cubes, along with 40g icing sugar, 100g of cheese 0%, and a little lime zest. Mix everything.  

While you mix, add two egg whites (60g).  

Once you have mixed and very light preparation, take two spoons and make dumplings.  

To serve, place two small quenelles of sorbet in a pretty plate, cut a raspberry in two to give a little color and acidity, and then add a physalis by opening a little and keeping the leaves. Lightly sprinkle all with icing sugar.

Your sorbet is ready in less than 5 minutes! Enjoy!

5 strategies to help you shed those pounds.

1: Variety Is Overrated

2: Have Barley for Breakfast

3: Beef Up Your Lunch Salad

4: Stock Up on Frozen

5: Downsize Your Dinnerware