A Healthier Us : Best Way To Lose Weight Fast - Weight Loss

Trying to lose weight and you can’t say good bye to Chocolate cake. I firmly believe you should not deny yourself because it only makes you desire it even more. Life is short and it has to be about moderation to be successful. This book won’t leave you craving for more and you’ll be able to eat the foods that you love without feeling like you’re depriving yourself or sabotaging your Weight Loss goals.

The first step to getting in shape is finding a nutrition plan that you can stick with, and you’ve just found it! From the author of The Biggest Loser Cookbook she now has a new cookbook - The Most Decadent Diet Ever. Devin is the master of creating healthy recipes. I have just started discovering the recipes in this book, and if the first couple recipes are any indication of what’s ahead….I know that I’ll be eating better for the rest of my life. I highly recommend this book. The recipes also seem very family-friendly which is a huge plus.

This book is also a great way to monitor how many calories you eat in a day. Each recipe is either a 100, 200, 300, or 400 calorie serving. If you cut 100 calories a day you will lose 10 pounds over the year.

If you’re looking to eat better without having to stick to a strict diet, I would recommend giving this book a try.

On the menu: Boneless buffalo wing strips with blue cheese dressing and Chocolate-not-only-in-your-dreams cake. So get ready to start enjoying meals again and stop feeling guilty.

Boneless buffalo strips with blue cheese dressing
Chef Devin Alexander

Can make 16 buffalo strips and 1 serving of dressing. Can be made in 30 minutes or less

INGREDIENTS

Boneless buffalo strips
• 1 1/2 tablespoons unbleached all-purpose flour
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 16 chicken tenderloins (about 1 pound), trimmed of tendons
• Olive oil spray
• 11/2 tablespoons hot sauce (a thick one like Frank’s), plus more to taste
• 2 tablespoons light butter (stick, not tub)

Blue cheese dressing
• 1/4 cup light mayonnaise
• 3 tablespoons fat-free sour cream
• 3 tablespoons low-fat buttermilk
• 1/2 teaspoon hot sauce
• 1/2 teaspoon cider vinegar
• 1/2 cup crumbled reduced-fat blue cheese

Buffalo wing plate
• 2 1/2 tablespoons blue cheese dressing
• 4 boneless buffalo strips
• 1 medium stalk celery, cut into sticks
• 1 medium carrot, cut into sticks
• 6 cherry tomatoes

DIRECTIONS

Boneless buffalo strips
Mix the flour, garlic powder, and salt in a medium shallow bowl until well combined.

Dip one chicken strip at time into the flour mixture and turn it to coat completely. Then shake off any excess flour. Transfer the strip to a plate. Repeat with the remaining strips, placing them side by side on the plate until they are all coated.

Place a large skillet over high heat. When the skillet is hot, lightly mist it with spray and add the chicken strips side by side, not touching, in a single layer (work in batches, if necessary). Cook until lightly browned on the outside and no longer pink inside, 2 to 3 minutes per side.

Meanwhile, place a small, nonstick skillet over low heat and add the butter and hot sauce. Heat, stirring constantly, until the butter is just melted, being careful not to scorch it. Immediately remove from the heat, add the chicken strips, and toss to coat completely. Add more hot sauce, if desired. Let stand in the pan for 5 minutes, and then toss again (the sauce will stick better after resting) and serve immediately.

Blue cheese dressing
Whisk the mayonnaise, sour cream, buttermilk, hot sauce, and vinegar in a medium resealable container until smooth and well combined. Stir in the blue cheese until well combined. Seal the container and refrigerate for at least 1 hour.

Buffalo wing plate:
Spoon the dressing into a small dipping bowl. Arrange the boneless buffalo strips on a plate with the celery, carrots, tomatoes, and dressing. Serve immediately.

Boneless buffalo strips: Each 4-strip has: 162 calories, 27 g protein, 3 g carbohydrates, 5 g fat, 2 g saturated fat, 73 mg cholesterol, <1 g fiber, 427 mg sodium

Blue cheese dressing: Each tablespoon has: 31 calories, 1 g protein, 1 g carbohydrates, 2 g fat, <1 g saturated fat, 4 mg cholesterol, <1 g fiber, 103 mg sodium You save: 133 calories, 15 g fat, 3 g saturated fat, 46 mg sodium Traditional serving: 164 calories, 1 g protein, 2 g carbohydrates, 17 g fat, 4 g saturated fat, 17 mg cholesterol, <1 fiber, 149 mg sodium

Chocolate not-only-in-your-dreams cake
Chef Devin Alexander

Makes 4 cakes. No more than 20 minutes hands-on prep time.

INGREDIENTS

• Butter-flavored cooking spray
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 4 large egg whites
• 1 cup brown sugar (not packed)
• 3/4 cup unsweetened cocoa powder
• 1/4 teaspoon very finely ground espresso beans
• 1/2 teaspoon salt
• 1/2 teaspoon powdered sugar
• 4 raspberries, optional

DIRECTIONS

Preheat the oven to 350° F.

Generously mist four 31/2-inch-diameter ramekins with spray. Place them side by side in an 8 X 8-inch baking pan. Add water to the pan until it reaches halfway to the top of the ramekins.

Use a sturdy whisk or spatula to mix the applesauce, vanilla, egg whites, and sugar in a large mixing bowl until well combined. Add the cocoa powder, espresso, and salt. Stir until just combined and no lumps remain. Divide evenly among the ramekins (each ramekin will be about 2/3 full).

Bake for 21 to 24 minutes, until the tops look silky and puff slightly and a toothpick inserted in the center comes out a bit wet. Remove from the oven and carefully transfer the rame-kins from the water bath to a cooling rack. Cool for about 10 minutes. Then invert each ramekin onto a dessert plate. Let stand for 1 minute, and then slowly lift off the ramekin (the cakes should come out on their own, but if they don’t, run a knife around the edge of the cakes to loosen them). Cool for another 5 to 10 minutes. Use a fine sieve to evenly dust each cake with a light sprinkling of powdered sugar. Place one raspberry on the center of each cake, if using. Serve immediately.