LOSE WEIGHT WITH NATURAL APPETITE SUPPRESSANTS

Food cravings drive blood sugar up and quickly cause weight gain. "Health Tipsy" tells you how to stop cravings easily.

Suddenly it is there, this overwhelming greed for something sweet: a cravings attack - and this again thwarts our beautiful weight loss resolutions! But special medicinal aromas in food stop the cravings - or don't even let them arise. But not only that: Anyone who spices up their food with cinnamon, nutmeg, anise or cardamom also heats up the fat burning in the body - and the pounds drop by themselves.

Spices are natural appetite suppressants

The active ingredients contained in the cinnamon keep the blood sugar level constant, which is why the Christmas spice is considered an appetite suppressant. That is why our cinnamon honey water can be used to achieve great weight loss results quickly and easily - because the feeling of hunger is reduced and you automatically eat less. Brilliant!

All of our recipes contain natural appetite suppressants - but you can convert almost any dish with cinnamon, anise, nutmeg or cardamom to slim down. But you should keep a healthy diet of around 1200 calories a day for at least three days.

Sniff slim

How do we avoid cravings? Sweet foods increase serotonin levels in the brain - a messenger that releases happiness hormones. The same effect can be achieved with a vanilla scent. You can buy it as aroma oil - and sniff it every two hours. It works!

Lamb tagine with cinnamon and cardamom

Ingredients for 4 servings

• 1 onion
• 500 g lamb goulash
• 1 tablespoon of olive oil
• 1 cinnamon stick
• 1 teaspoon hot pepper powder
• ½ tsp ground cumin
• 1 pinch of cardamom
• 600 ml vegetable broth
• 1 quince
• 300 g carrots (or pumpkin, depending on your taste)
• 50 g dried apricots
• Salt pepper
• some coriander green

preparation

1. Dice the onion. Fry the lamb in hot oil. Briefly fry onion, cinnamon stick, paprika powder, caraway seeds, cardamom.
2. Fill up with broth, cover and simmer for 1 hour over medium heat.
3. Peel the quince and carrots. Core the quince, dice both.
4. Cut apricots into strips, braise with quince and carrots to the lamb and braise for 30 minutes.
5. Salt, pepper. Chop and sprinkle coriander.

Cinnamon honey water

Ingredients for 1 serving

• 1 tsp cinnamon
• 2 tsp honey

preparation

1. Pour 250 ml of boiling water over the cinnamon and let cool slightly.
2. Then add the honey and stir until it has melted.

Drink before going to bed and before breakfast. The mix of honey and cinnamon stimulates the metabolism and reduces hunger for sweets.

Per portion approx. 31 kcal, E: 0 g, F: 0 g, KH: 7.5 g

Potato soup with nutmeg

Ingredients for 4 servings

• 800 g potatoes
• 1 bunch of soup greens with carrots and celery
• 1 onion
• 1 tbsp rapeseed oil
• 700 ml vegetable broth
• nutmeg
• 2 tsp frozen herbs
• Creams for cooking
• Salt pepper

preparation

1. Peel and wash the potatoes. Wash birch trees as well. Peel carrots and celery. Cut the potatoes, carrots and celery into 1 cm cubes. 
2. Heat the oil in a saucepan and braise the onion.
3. Add the vegetables and the vegetable broth and season well with nutmeg. Bring everything to a boil, then cover and simmer over medium heat for about 20 minutes.
4. Puree everything with a hand blender.
5. Add the herbs, stir in a dash of creme fine, salt and pepper. If you want, add a few croutons over it.

Per serving approx. 272 ​​kcal, E: 18 g, F: 8 g, KH: 30 g

Anise apricots with goat's cream cheese

Ingredients for 4 servings

• 2 bags of herbal tea (with green tea)
• 1 tsp aniseed
• 12 apricot halves (can)
• 2 tbsp honey
• 2 limes
• 6 raisins
• 125 g fresh goat cheese

preparation

1. Pour the tea and anise into 300 ml of boiling water, leave for 7 minutes. Drain the apricot halves.
2. Pour tea through a sieve and bring to the boil with honey and the juice of the squeezed limes.
3. Let the apricots and raisins soak in the tea stock for about 5 minutes, then remove the apricots with a foam trowel and let them cool.
4. Boil down the tea stock to 6 to 8 tablespoons over high heat.
5. Arrange apricots in small bowls, add cream cheese and drizzle with tea.

Approx. 235 kcal per serving, E: 7 g, F: 7 g, KH: 34 g