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The Party Season Shape!!!


Monday, December 22nd, 2008 The Party Season Shape!!!

As the festive season approaches, is a small waist reminiscent of bygone Hollywood glamour, as revived by Dita von Teese, Scarlett Johansson and Kelly Brook. A nipped-in, belted waist is the focal point for many party dresses. If you’d like to wear yours with style, why not try our waistline regimen?

It’s a two-week diet and fitness plan which, if followed and then repeated for two weeks, should shift 8lb-10lb and take several inches off your waistline. According to Amanda Ursell and Matt Roberts Of the Times (08 11 08). Both argue, Get a trim waist for this season’s belted fashions with their easy 14-day diet and fitness plan.

The meal options are for one serving and provide 300-400 calories. You are allowed mid-morning and mid-afternoon snacks, as well as a half a pint of skimmed milk over the day (see box below right). This amounts to a daily intake of about 1,200-1,400 calories. This may be quite a bit less than you are used to.

Men should include an extra 20g of pasta in pasta dishes and a few more slices of bread, as well as an extra snack. Women aiming for fast results can skip the snacks. Take a multivitamin and mineral supplement to ensure all nutritional bases are covered and give you an extra spring in your step as you get into the party mood.

Two litres of fluid should be drunk each day, avoiding alcohol and fizzy drinks.

Eating bread, should always be granary, rye, sourdough or a rough wholemeal type of bread. All are low on the glycaemic index (GI), meaning they leave you feeling fuller for longer.

Of course it is hard to maintain a strict regime, so listed below are some suggested snacks: Bowl of vegetable crudités with 3tbsp (100g) of tzatziki; 1 crumpet with 1tsp of peanut butter; an oatcake with an apple; 25g of cheese; 1 Babybel cheese and a satsuma; 6 almonds; 30g bag of mixed fruit and nuts; 1 100g pot of crème caramel.

Simple lamb hotpot: Put 100g of extra-lean cubed lamb in an oven-proof dish. Layer in half a sliced onion, 1 star anise, 60g sliced carrots, 25g sliced leeks, 15g sliced button mushrooms. Season, add 100ml of vegetable stock and cover. Cook in a preheated oven at 180C (gas mark 4) for 45 min. Serve with boiled new potatoes.

Sweet ptato and refried beans:Pre-heat oven to 180C (gas mark 4) and cook a 180g sweet potato for 45 minutes. Then fill with 150g of canned refried beans, a dash of Tabasco and black pepper. Serve with a large green salad.

Chickpea, onion and chilli stew: auté a small sliced onion in 1 tbsp of oil, with chopped fresh chilli and crushed garlic. Cook until softened. Add 150g of drained chickpeas and sauté for 2 min. Add 100ml of chicken stock, a sprig of rosemary and simmer for 10min. Add 100g of lean ham and serve with boiled carrots and freshly chopped parsley.

Grilled tuna with crushed butter beans: Drain and rinse 150g of butter beans. Place half in a blender with half a cup of chicken stock and blitz until crushed but not puréed. Set aside. In a frying pan, heat 1 tsp of olive oil and add half a finely chopped garlic clove and a sprig of rosemary. When the garlic starts to turn golden, add the remaining butter beans and sauté for 5 minutes, then add the crushed beans to the pan, stir, and cook for a few more minutes. Season with sea salt and black pepper and set aside. Brush a 100g tuna steak lightly with oil, season and grill for about a minute each side depending on how you like it. Serve with the butter beans and a green salad.

Bucatini with mushrooms and red wine: Sauté half a small chopped onion. Add chopped garlic and 70g of sliced mushrooms. When soft, add 80ml of red wine. Briskly reduce. Add 80g of tinned tomatoes, bring to the boil, season and add a tbsp of chopped fresh basil. Simmer for 20 min. Cook 70g of bucatini and serve with a mixed leaf salad.

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