Lose 5lb in 5 days: It’s the diet to get results fast

Are you stressed about the upcoming holidays and looking your best? What about your plan to fit into that super-hot party dress?

Well, what if I told you there’s a simple diet used by celebrities that’ll make you lose 5 pounds in 5 days. And yes – it is available to you.

The Daily Mail has released such diet named, “The Burn.” Haylie Pomroy, nutritional therapist based in California, is the mastermind behind the plan. Her secret is choosing herbs, spices and food combinations that’ll get your system working effectively, ‘burning’ through the barriers. 

 

The Five-Day Burn Plan in a Nutshell 

All three diets are built around three secret weapons — your breakfast smoothie, a special cleansing tea and a nourishing soup. Here are the recipes and how they fit in your daily plan:

Breakfast: Smoothie, tea.

Snack: Soup, large glass of water.

Lunch: Lentil chilli (see recipes, right), tea, large glass of water.

Snack: Soup, glass of water.

Dinner: Beef and broccoli bowl, tea, glass of water.

Before bed: Baked apple (see box below).

DAY 2

Breakfast: Smoothie, tea.

Snack: Soup, large glass of water.

Lunch: leftover beef and broccoli bowl, tea, large glass of water.

Snack: Soup, glass of water.

Dinner: shepherd’s pie, tea, glass of water.

Before bed: Bowl of stewed prunes.

DAY 3

Breakfast: Smoothie, tea.

Snack: Soup, large glass of water.

Lunch: leftover shepherd’s pie, tea, large glass of water.

Snack: Soup, glass of water.

Dinner: stuffed courgette, tea, glass of water.

Before bed: Cooked pear.

DAY 4

Breakfast: Smoothie, tea.

Snack: soup, large glass of water.

Lunch: leftover stuffed courgette, tea, large glass of water.

Snack: Soup, glass of water.

Dinner: Fennel and salmon, tea, glass of water.

Before bed: Grilled pineapple.

Breakfast: Smoothie, tea.

Snack: soup, large glass of water.

Lunch: leftover lentil chilli (defrosted from day one), tea, large glass of water.

Snack: soup, glass of water.

Dinner: Italian wonder, tea, glass of water.

Before bed: Baked papaya.

 

 

Breakfast Smoothie

Serves 1

Ingredients: 

40 g/1½ oz pumpkin seeds

1 lemon, peeled

1 tsp chia seeds

½ green apple, cored

½ cup packed fresh basil leaves

½ cucumber

225 ml/7 ½ fl oz water

200 g/7 oz ice

Directions: 

Blend the pumpkin seeds in a liquidiser. Add other ingredients and blend until smooth. Add a teaspoon of stevia (a natural sweetener), drop of vanilla essence or pinch of cinnamon to taste.

 

TEA

15 servings (enough to see you through the plan).

10 tsp ground cinnamon

1 x 5 in (13 cm) piece fresh ginger,

peeled and cut into chunks

10 peppermint teabags

10 liquorice teabags

6 tbsp flaxseeds

4 litres/7 pints water

Combine all ingredients in a pot. Bring the tea to a boil then let it steep for ten to 15 minutes. Strain, then store in the fridge.

SOUP

Ten servings. Enjoy a bowl twice a day.

2 ½ litres/4 ½ pints water

1.7 kg/3¾ lb chopped cauliflower

3 fat spring onions, chopped

300 g/11 oz green beans

125 g/4 ½ oz asparagus, chopped

160 g/5 ½ oz coriander or parsley, chopped

2 garlic cloves, minced

1 dried bay leaf

1 green pepper, diced

1 to 2 jalapeno peppers, cored

and finely chopped

400 g/ 14.5 oz tin of tomatoes

1 vegetable stock cube

½ head celery, sliced

½ head red cabbage, chopped

2 tbsp tamari (gluten-free soy sauce, available in supermarkets)

½ tsp dried oregano

½ tsp dried rosemary

¼ tsp dried thyme

2 tbsp sea salt

Combine all ingredients except the salt in a large pot over a medium heat and bring to the boil. Reduce the heat and simmer for two hours. Add salt during the last five to ten minutes of cooking. Serve hot, warm or at room temperature. Refrigerate for up to three days. Freeze the remainder in individual serving sizes.

Snacks: Carrot batons, kale crisps (toss a bag of kale in 1 tsp of olive oil, spread over baking sheet, spritz with salt, bake at 180c for 15 minutes). Drink 1½ to two litres/ 2½ to 3½ pints of water a day.

 

 

Serves 4

Ingredients: 

4 garlic cloves, minced

2 tbsp fresh ginger, minced

2 tbsp tamari

2 tbsp rice vinegar

½ tsp crushed red-pepper flakes

450g (1 lb) sirloin steak, sliced 5mm (¼in) thick

4 tbsp grapeseed oil

½ medium red onion, sliced

½ red pepper, cored, seeded

and sliced

1kg (2lb 4oz) broccoli florets

75ml (2½ fl oz) beef or chicken stock

2 tbsp sesame seeds

350g (12oz) cooked quinoa

Directions: 

Stir together the garlic, ginger, tamari, vinegar, and red-pepper flakes. Add the steak, stirring to coat, and set aside to marinate for 15 mins. Heat 1 tbsp of grapeseed oil in the pan. Lift the beef out of the marinade (reserving the marinade) and add to the pan. Stir-fry for 1 minute, just until the beef is no longer pink on the outside.

Scrape the contents of the pan into a large bowl. Add 1 tbsp of grapeseed oil to the pan, with the onion. Stir-fry for 1 minute. Add the bell pepper, stir-fry for a minute more, then transfer the onion and bell pepper to the bowl. Add the remaining grapeseed oil to the pan, then the broccoli and stir-fry for 1 minute. Add the stock, cover tightly and steam for 1 minute.

Add the beef and veggies back to the pan, with any juices, the reserved marinade and sesame seeds, and stir until bubbling and heated through, about 5-10 minutes. Serve with the quinoa.

Lentil Chilli

Serves 4

Ingredients: 

2 tbsp extra-virgin olive oil or

grapeseed oil

2 carrots, diced

1 red pepper, diced

1 celery stalk, diced

1 medium onion, diced

2 garlic cloves, minced

1 ½ tbsp chilli powder

½ tbsp ground cumin

½ tbsp paprika

1 tsp dried oregano

¼ tsp cayenne pepper

¼ tsp freshly ground black pepper

1 ½ litres/2 ¾ pints vegetable or chicken stock

200g/7oz dry lentils

425g / 15oz can black beans, drained and rinsed

425g / 15oz can diced tomatoes, with juice

½ tsp sea salt

75g/2¾oz sliced spring onion, white and green parts

40g/1½ oz chopped fresh coriander

Juice of 1 lime

Directions: 

Place the oil, carrots, red pepper, celery and onion in a large pan and cook, stirring, for ten minutes, until the vegetables are nearly tender and starting to brown. Add the garlic, chilli powder, cumin, paprika, oregano, cayenne pepper and black pepper. Saute for one minute.

Add the stock, scraping any browned bits from the bottom of the pan. Stir in the lentils and bring to the boil. Reduce the heat, cover and simmer for 30 minutes. Stir in the black beans, tomatoes and salt. Simmer for ten minutes, then add the spring onion, coriander and lime juice. Serve.

Shepherds Pie

Serves 4

Ingredients: 

FOR THE TOPPING:

4 medium sweet potatoes

3 tbsp raw coconut oil

½ tsp sea salt

½ tsp ground cinnamon

¼ tsp ground nutmeg

Pinch of cayenne pepper (to taste)

FOR THE FILLING:

1 tbsp extra-virgin olive oil or

grapeseed oil

2 large carrots, diced

2 celery stalks, diced

1 medium onion, diced

1 tsp sea salt

2 garlic cloves, minced

¾ tsp ground chipotle pepper

½ tsp dried oregano

½ tsp ground cumin

¼ tsp ground cinnamon

450g / 1lb minced turkey

240ml/9 fl oz chicken stock

Directions: 

Preheat oven to 220c/430f/gas mark 7. Halve sweet potatoes lengthwise and place cut side down on a foil-lined baking sheet. Bake for 30 minutes. Set aside to cool.

Meanwhile, place the olive oil, carrots, celery, onion and pinch of salt in a pot and cook, stirring often, until the veg are soft and starting to brown. Add the garlic, chipotle pepper, oregano, cumin and cinnamon, and saute for one minute. Add turkey and cook, stirring, until meat is browned. Stir in chicken stock, bring to a fast simmer, and cook for ten minutes, until sauce thickens. Season with 1 tsp salt.

When sweet potatoes are cool, scoop out flesh with spoon and mash with coconut oil, salt, cinnamon, nutmeg and cayenne pepper until smooth. Spread turkey mixture evenly in an 20 x 25cm (8 x 10 in) baking dish and spread sweet potatoes on top. Bake for 15 minutes, then grill for one to two minutes to brown around the edges.

 

Stuffed Courgettes

Serves 4

Ingredients: 

4 medium courgettes (about

23cm / 9in long)

2 tbsp extra-virgin olive oil

½ medium onion, finely chopped

½ red pepper, finely chopped

3 garlic cloves, minced

2 tsp ground cumin

1 ½ tsp sea salt

¼ tsp crushed red pepper flakes

450g / 1lb lean minced beef

110ml/3½ fl oz chicken stock

175g/6oz cooked quinoa

40g/1½ oz fresh mint, chopped

40g/1½ oz parsley, finely chopped

Directions: 

PreheaT the oven to 190c/375f/gas mark 5. Halve courgettes lengthwise and scoop out seeds, leaving 5mm (¼ in) of flesh. Arrange courgette shells in a 23 x 33cm (9 x 13in) baking dish.

Saute the onion and pepper in the oil for three minutes. Add the garlic, cumin, salt and red pepper flakes and saute for one minute. Add the minced beef and cook, stirring often, until browned (about ten minutes). Add the chicken stock and scrape up any browned bits from the bottom of the pan. Raise the heat and simmer for one to two minutes, until liquid is nearly evaporated.

Remove from the heat and stir in the quinoa, mint and parsley. Divide the filling among the courgettes, packing tightly and mounding it up. Cover tightly with foil and bake for 40 minutes, until the courgettes are tender.

 

Fennel and salmon

Serves 2

Ingredients: 

4 garlic cloves, minced

2 tbsp extra-virgin olive oil

2 tbsp chopped fresh rosemary

1 tsp sea salt

¼ tsp freshly ground blackpepper

2 medium fennel bulbs, sliced 1cm/ ½ in thick

½ medium red onion, sliced 1cm/ ½ in thick

1 red pepper, cored, seeded, and

sliced 1cm / ½ in thick

2 x 175g/6oz salmon fillets

½ lemon

Directions: 

Preheat oven to 230c/450f/gas mark 8. In a large bowl, combine garlic, oil, rosemary, salt and pepper. Set aside 1tbsp of mixture. Toss fennel, onion and pepper with remaining mixture and spread evenly on a rimmed baking sheet. Bake for 20 minutes.

Flip the veg then lay the salmon fillets on top, skin-side down, and spread with 1tbsp of mixture that was set aside. Squeeze the lemon over everything. Bake for ten to 12 minutes, until the fillets are nearly opaque in the middle. Serve.

 

Italian Wonder

Serves 2

Ingredients: 

2 tbsp extra virgin olive oil

150g/5½ oz red onion, diced

500g/1lb 2oz courgettes, diced

150g/5½ oz shiitake mushrooms,sliced

1 tsp sea salt

¼ tsp freshly ground black pepper

400g cherry tomatoes

1 garlic clove, minced

1 tbsp fresh rosemary, chopped

1 tsp dried oregano

110 ml/3½ fl oz vegetable or chicken stock

1 tbsp fresh lemon juice

75g/2½ oz pine nuts

2 tbsp chopped fresh parsley

Optional: 175g/6 oz cooked quinoa or wild rice

Directions: 

Fry the oil and onion in a pan, stirring often, for about four minutes, until the onion begins to soften and brown. Add courgettes, mushrooms, salt and pepper. Cook for another four minutes, stirring often. Add the tomatoes, garlic, rosemary and oregano, and cook for four minutes more. Stir in the stock and lemon juice, and scrape up any browned bits from the bottom of the pan.

Simmer for one minute, until the sauce thickens. Stir in the pine nuts and parsley. Remove from the heat and season with salt and pepper to taste. Serve over quinoa or wild rice, if you want.

Read more: http://www.dailymail.co.uk/femail/article-2855188/Lose-5lb-5-days-diet-nutritionist-celebrities-use-results-fast-Today-reveal-trim-tum-fit-Christmas-party-dress.html#ixzz3KfUBKCJ2