SLIM WITHOUT A DIET - THE BEST RECIPES FOR LOSING WEIGHT

Lose weight without sport and still eat delicious - "mylife" reveals how it works and also has great recipes for you. It can drop up to six pounds in five days.

This is how the diet works

Simply eating less is the wrong approach. The American nutritionist and author JJ Smith therefore developed a concept for how to lose weight sustainably - without counting calories and spending hours in the gym. The so-called DHEMM system is based on these five principles:

D: Detox

Sweet pastries, chocolate, white bread and pasta as well as soda and alcohol are taboo or can only be enjoyed in small quantities. This is how the taste buds are reprogrammed, they now require healthy eating.

H: Hormonal balance

Much unhealthy food brings with it a hormonal imbalance that leads to an increase. Foods that balance the body include beans, onions, garlic, berries, spinach, leafy cabbage, almonds, oats and quinoa.

E: food

It consists of three basic food groups: 1. Lean proteins accelerate the metabolism, build muscles (eg eggs, fish, beef). 2. Good carbohydrates give energy (eg fruits, vegetables, whole grains, beans). 3. Healthy omega-3 fatty acids help the body burn fat faster (e.g. virgin olive oil, fish oil, nuts, coconut products).

M: Move

Movement is important - but without sports stress. You can go for a walk in the lunch break, do some gardening or housework, or dance to your favorite song until you can no longer do it!

M: Mental strength

Weight loss begins in the brain before it reaches the body. A list of 10 reasons why you want to lose weight helps you stay motivated! Simply read through daily.

For breakfast, scrambled eggs on whole grain bread

Ingredients for 1 serving

• 2 eggs, size M
• 2 medium sized tomatoes
• fresh herbs (e.g. parsley, chives, basil)
• 1 tablespoon of olive oil
• 1 slice of whole grain bread
• salt
• pepper

preparation

1. Beat the eggs and stir in a small vessel (e.g. measuring cup or bowl) with a fork until creamy.
2. Quarter the tomatoes or cut them into small cubes as required and finely chop the herbs.
3. Heat the oil in a pan and fry the scrambled egg mixture. Stir again and again until the scrambled eggs are stocked.
4. Spread on the bread slice, season, garnish with tomato pieces and herbs.

Tip: With a little milk or (low-fat) cream, the scrambled eggs become even creamier. Simply whisk 4 tablespoons of milk or cream with the eggs and fry in the same way.

Per portion approx. 310 kcal, 17 g E, 17 g F, 24 g KH

For lunch salmon with zucchini and arugula

Ingredients for 2 servings

• 100 g (about ½) zucchini
• ½ red pepper
• ½ bell pepper, yellow
• 2 tablespoons of olive oil
• 200 g salmon fillet
• pepper
• salt
• 70 g cherry tomatoes (approx. 6)
• 50 g arugula
• 2 tbsp dried herbs (e.g. a Mediterranean herb mix)
• 1 tablespoon of balsamic vinegar

preparation

1. Cut the zucchini into thin slices and chop the peppers.
2. Heat the olive oil in a pan and fry the salmon and vegetables.
3. When the salmon is cooked, take it out of the pan and serve on a plate. Season with pepper and salt.
4. Add the tomatoes and arugula to the vegetables in the pan and stir briefly. Sprinkle with the herb mixture and pour the balsamic vinegar over it.
5. Mix everything and put the vegetables on the plate with the salmon.

Tip: Alternatively, you can cook salmon, zucchini and peppers on a grill, contact grill or in the oven. Then mix the vegetables with oil, vinegar, herbs, cherry tomatoes and rocket salad after cooking.

Approx. 299 kcal, 19 g E, 21 g F, 8 g KH per serving

As a snack vegetable sticks with curd cheese

Ingredients for 1 serving

• 125 g herb curd (0.2%)
• 3 tbsp yogurt (low fat)
• salt
• pepper
• Juice of ½ lemon
• 220 g vegetables (e.g. carrots, cucumbers, peppers, celery)

preparation

1. Mix the curd and yogurt until a creamy mass is created.
2. Season with salt, pepper, lemon juice.
3. Cut vegetables so that small chopsticks are created.

Tip: The curd dip also tastes great with bread chips!

Approx. 165 kcal, 21 g E, 1 g F, 17 g KH per serving

Or a fruity smoothie

Ingredients for 2 servings

• ½ lemon
• 1 slice of ginger, peeled
• 1 carrot, medium size
• ½ apple
• ½ ripe banana
• 1 orange
• 300 ml of warm water
• 100 ml buttermilk

preparation

1. Chop the ginger. Peel and roughly chop the carrot, apple and banana. Peel and chop the orange as well. Squeeze the lemon.
2. Then add the fruit and ginger with the water to a strong blender or smoothie maker and puree in them until the smoothie has the desired consistency.
3. Finally add the buttermilk and mix briefly again.

Chili con carne for dinner

Ingredients for 6 servings

• 1 onion
• 2 cloves of garlic
• 1 red chili pepper
• 1 can of kidney beans
• 1 can of corn
• about 2 tablespoons of olive oil
• 1 kg minced beef
• cayenne pepper
• cumin
• 2 tsp oregano
• 3 tbsp tomato paste
• 800 g peeled canned tomatoes
• 250 ml beef stock
• salt

preparation

1. Peel and dice the onion and garlic. Chop the chili pepper finely. Put beans and corn in a sieve, drain well.
2. Heat the oil in a casserole. Braise the onion and garlic cubes until glassy over medium heat.
3. Add the minced meat, sauté until it is well done and slightly brown. Stir in the chilli, pepper, cumin, oregano and tomato paste, briefly sauté. Then add the peeled tomatoes to the meat.
4. Pour in the beef stock. Bring to the boil briefly and let simmer over medium heat for about 1 hour.
5. Add kidney beans and corn after about 50 minutes. Finally, season with salt.