Simon Lovell - The Lunch Box Diet: Slim Soups: 50 Belly Flattening Soup Recipes; Eat All Day, Lose Weight, Feel Great

The Lunch Box Diet: Slim Soups ISBN: 9781618424013 Soupy Introduction Hey there! After the success of the original Lunch Box Diet, which was called the 'best diet ever' by Elle Magazine and rated 5/5 stars by numerous magazines and media, I have since released a number of recipe packs and I'm pleased to be bringing you more exciting weight loss recipes to help you get slim, toned and sexy, whether you want to enjoy the time you spend with your friends, fit into those clothes that have been hiding away, enjoy the beach, or maybe it's a combination of all of these! The diet is was so well received because you don't count calories, you're never hungry, the food is healthy and it fits with many people's lifestyles. You gain energy, you lose weight and simply, you feel fantastic within just a few days. If you aren't already using the system, I would encourage you to visit www.lunchboxdiet.co.uk (UK) or www.thelunchboxdiet.com (worldwide) for more details and you can follow me and get daily motivation via www.facebook.com/lunchboxdiet and www.twitter.com/lunchboxdiet . Since, I've talked to many of my dieters, and one request has been for 'hot' lunch boxes, and although you can heat up some of the ingredients in your box, some don't work quite as well. So, I thought it would be a perfect to introduce Lunch Box Diet soups, for a number of reasons. How To Use The Recipes First of all, you can use these recipes in a number of ways: Use them for your evening meal on the original Lunch Box Diet Use them as a replacement to your Lunch Box on certain days of the week to add variety Use them for a 7 Day 'Soup' Detox - so you pick one recipe every day for 7 days, and then go back to your original Lunch Box Diet boxes for 3 weeks.

Then repeat. This will help accelerate your fat burning but introducing a new diet method, but by still using the basic principles of the diet. I would advise using the soups with the same principle as The Lunch Box Diet - don't eat a massive bowl full and fill yourself up to bursting point. Try to take in three controlled portions throughout the day, one mid morning, one at lunchtime and one mid afternoon. This way you will still maintain the 'grazing' principle but with the soups. You will still enable yourself to have a smaller sized breakfast and evening meal so you don't pig out.

Remember, this is why most people tend to take in too many calories. The Famous Combination... If you're already a lunch box dieter, you'll notice the formula for the soup recipes follows the famous combination I use for the lunch boxes: Group A) Vegetables Group B) Protein Group C) Flavoring (This is where the magic happens) Group D) Active Carbs - use the same principle here - if you're being active, add this into your soup. Use the breakfast and meal recipes from the cookbook recipes packs which you can find in Kindle stores or via the Lunch Box Diet web sites. It really is that simple! You'll notice that the recipes vary in serving size. This is for a couple of reasons.

You may want to have a portion for yourself or cook some for your family, or to store. You may be using the recipes for a random soup or to eat throughout the day using the principles of the diet. So take the ingredients for 1 serving and double the portions if you want more - it's really simple. You'll also find some cold soups here as well for variety. Let me know how you get on via the Facebook page and share your success! I can't wait to hear from you... Enjoy - stick with it and remember you will get to your goal, you just need to decide the date! If you're someone who could do with some extra motivation then check out the NLP and Weight Loss Hypnotherapy video at www.weightlossmindpowerforlife.com which will give you sneaky mind tricks on sticking to your target and reaching it.

You can then get access to a fantastic FREE hypnosis session direct from the famous Harley Street in London. It's super cool... Right, why don't you get tucked into these recipes! Enjoy Simon Lovell Lunch Box Diet: Slim Soup Recipes Presto! It's Tomato Group A 12 medium Tomatoes (chopped) 1 small red pepper cut into thin strips 1 small green pepper cut into thin strips 1 yellow pepper cut into thin strips Group B Cottage cheese (optional) Group C 1 medium onion chopped finely 475 ml or 1 pint vegetable stock (low sodium) 240ml or half pint water 2 teaspoons olive oil Cracked black or white pepper Group D Grilled cheese sandwich, toast, croutons or garlic bread (optional) Method: Saut onions in one teaspoon of olive oil for 3 minutes. Add chopped tomatoes and cook for two more minutes. Add water and vegetable stock and let simmer. Cook on medium heat until tomatoes are all mashed.

While soup is being cooked, saut the pepper strips in the other teaspoon of olive oil until tender but not mushy. Remove from heat and rum though sieve or let stand for five minutes and blend. Strain. To serve: top the tomato soup with the sauted peppers. Add cracked black or white pepper if desired. A grilled cheese sandwich goes well with this soup, but if you are having the cottage cheese, you may have croutons or garlic bread instead.

Serves 4 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Very Vegetable Group A 1 medium carrot diced 1 medium courgette diced 150 g or I cup tinned sweetcorn 1 red onion (roughly chopped - chunky) Group B 150 g or 1 cup of cooked or tinned chickpeas Group C 1 tablespoon olive oil 700ml or 1 pints of cups vegetable stock 1 sprig thyme Black pepper to taste Group D 1 medium potato diced Method: Saut carrots and potatoes in olive oil. Add vegetable stock and bring to a boil. When the carrots and potatoes are almost cooked, add the sweetcorn and chickpeas. After another 5 minutes, add courgettes, onions and thyme. Leave to simmer on a low heat until all the vegetables are cooked. Serve with cracked pepper.

Serves 2 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Split The Pea Group A 1 large carrot diced 450 g or 1 lb pumpkin diced Group B 450 g or 2 cups split peas (soaked overnight) Group C 1 large onion diced 950 ml or 2 pints of water 120 ml or cup coconut milk 2 garlic cloves (crushed) 3 cloves Salt to taste Group D 1 medium potato diced Method: Pour water off soaked split peas, rinse again and, add to saucepan. Then pour in the water. Bring to a boil and add garlic, onions, cloves, pumpkin and carrots. Cook on medium heat until all vegetables are mashed, all the while stirring to keep from burning. Keep the lid off the pot while cooking to prevent it from boiling over. Add more water if soup gets too thick.

Add coconut milk, salt to taste, and cook for an additional 5 minutes. Let it stand for 10 minutes. Alternatively run it through a sieve. Serve with black pepper. This soup goes well with the orange tomato salad. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Beet the Belly Group A 900 g or 2 lbs beetroot (chopped) 1 large carrot (chopped) Group B 160 g or 1 cup tinned red kidney beans (washed and drained) Group C 1 red onion (chopped) 3 cloves garlic (crushed) 6 pimento seeds (cracked) 2 tablespoons low fat or fat free yogurt 1.425 litres or 3 pints of water 1 tablespoon olive oil 1 tablespoon fresh chopped parsley for garnish Salt to taste Group D 1 medium potato (diced) Method: Saut onion in olive oil for 3 minutes.

Add all vegetables, garlic, pimento seeds, beans and water. Let cook until all vegetables are soft. Salt to taste. When all the vegetables are cooked, set aside for ten minutes and blend. Add a tablespoon of water to yogurt to thin. The consistency should be that of heavy cream.