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Title : Davina McCall reveals how you can lose up to a stone in just 5 weeks without giving up your favorite foods
link : Davina McCall reveals how you can lose up to a stone in just 5 weeks without giving up your favorite foods

Davina McCall reveals how you can lose up to a stone in just 5 weeks without giving up your favorite foods

Have you booked your flight, a hotel is located and is willing to go to the beach -., but many of those who might be dreading the moment when you have to bare your tum in bikini

Breathless big summer may be near, but not panic - British favorite queen fitness Davina McCall has come to the rescue

She can help you lose up to a stone in just. five weeks with a new plan exclusive diet especially designed to make you feel super confident vacation

Davina says. "You looking good in a bikini, is not about looking thin, it is sensation of heat.

"If it's going to eat healthily that gives you more energy, which in turn gives you that confidence."

you do not have to give up your favorite foods

After having their children, mother of three Davina hated his "jelly belly", but has since gone on to become one of the great names of Fitness ..

Now it has joined with its specialists to provide a simple plan to lose weight, tighten the tum and still eat some of their favorite [19459004food]

Davina explains: "We used the latest metabolic scientific advances to reach a new system, calorie more credits, which takes into account the nutritional value of foods."

first use an online calculator to calculate its index body mass index (BMI).

then choose breakfast, lunch, dinner, dessert and snack per day from our selection. If your BMI is under 25, you should have between 58 and 98 CPC day. If it is 25 years or older you can have between 49 and 82 CPC.

Each meal should have about seven minutes to prepare and, unless otherwise stated, recipes serve one.

DESAYUNOS

Parma ham and eggs

Parma ham and eggs

• 2 range eggs
• dash of cider vinegar
• 4 slices of Parma ham

METHOD

1. This is a healthier version of an old favorite. Boil water in a pan and add the cider vinegar Splash.
2. Crack eggsin a cup. Create a whirlpool effect in the water with a spoon, then place in each egg.
3. cook for 3 minutes, then remove and serve with Parma ham.

banana crepes

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• 1/2 orange segmented
• 1 banana small
• 1 free egg
• 1 teaspoon whole rye flour
• 1 tablespoon coconut milk
• 1 tbsp water
• drizzle of lime 1
• 1/2 tablespoon honey

METHOD

1. Blitz bananas, flour and egg in a blender until a mild liquid.
2. Add the coconut milk and water. Spray a skillet with oil.
3. ladle in half of the mixture to coat the bottom of the containers.
4. Wait 1-2 minutes until set mixing, then flip and cook the other side for another 1-2 minutes.
5. Transfer to the plate, repeat with remaining mixture, arrange the orange slices on the pancakes and drizzle with honey.

Blue Smoothie

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• oats 45g
• all 150ml, soy or oat milk
• blueberries 90g
• 1/2 teaspoon of honey
• 100 ml of water
• 2 handfuls of ice cubes

[METHOD

1. Put everything in a blender and blitz until smooth!

cheese and spinach tortilla (CPC 11)

Serves 1

• spinach 200 g, washed, and slightly steam
• ricotta 50 g / ricotta vegetarian
• 1 teaspoon lemon peel, finely chopped
• A grating of nutmeg
• drizzle of lime 1
• 2 tad poultry eggs
• 3 cherry tomatoes, halved if

METHOD :.

1. For steaming spinach: while still wet wash, put in a saucepan and cook over medium heat until it has wilted.
2. Drain and squeeze out all the liquid can then cut or less. Put the ricotta in a bowl, then break up with a fork.
3. season with salt and pepper, then add the lemon zest and a grating of nutmeg. Add the spinach and set aside while you make the tortilla.
4. a small omelet pan over medium heat, then spray with oil spray 1 cal is heated.
5. Beat the eggs together and then pour into the pan. Cook for a few minutes until the underside is set, and then scrape the edges toward the center a few times and tilt the pan so any liquid egg runs to the edges and sets.
6. Repeat this a few times and then let cook until just set in the middle.
7. Put the filling of ricotta and just to the right of the center of the tortilla, then spinach, turn the largest on the filling side.
8. Roll so the filling is completely encapsulated, then transfer to a plate. Serve with cherry tomatoes on the side.

avocado and tomato on toast (CPC 14)

You do not have to give up their favorite

food

make this dish a healthy treat ditching regular bread pumpernickel. It has more fiber, is best for their levels of blood sugar and is available in all supermarkets.

Makes 1

• 2 slices of whole rye toast with 1 teaspoon each spread diffusion of sunflower oil, if necessary.
• 1/2 ripe avocado, chopped
• 1 1/2 large tomatoes, chopped
• salt and freshly ground pepper

METHOD :.

1. Mix avocado and tomato together and stack on top of the hot toast
2. season with salt and pepper to taste.

boiled eggs with asparagus soldiers (CPC 12)

are used 1

• 2 range eggs
• Some asparagus tips
• salt and freshly ground black pepper
• 1 slice of pumpernickel / spread toast with 1 teaspoon of sunflower spread, if I wanted

METHOD :.

1. In a small saucepan, bring to boil enough water to cover the eggs, then add eggs
2. Simmer for 4 minutes for soft eggs, or 4 1/2 minutes for the eggs slightly firmer set, then transfer immediately to egg cups.
3. Meanwhile, blanch the asparagus for 2 minutes in boiling water, then remove and place on a plate around the egg cups.
4. cut open the eggs, season with salt and pepper and use asparagus and bread for dipping.
5. If you do not like asparagus, green beans treat instead.

LUNCHES

chapati Wrap

chapati Wrap

• 30g halloumi cut into 1cm slices
• Oregano
• 1 tablespoon olive oil
• 3 cherry tomatoes, cut in half
• piece of 3 cm cucumber slices
• 4 black olives, halved
• Small handful of salad leaves
• 1 tablespoon quark
• spritz of lemon juice
• freshly ground black pepper
• 35g chapati integral

METHOD

1. Heat a griddle pan. Brush both sides of halloumi with oil, sprinkle with oregano and grill on both sides for 2-3 minutes, until the lines appear blackened and cheese is soft in the middle.
2. Mix cottage cheese with lemon juice, season and spread over chapati.
3. Place all ingredients in a line in the center of chapati with grilled halloumi on top, exposing one end. Fold the naked most extreme, then two sides to enclose.

Cheesy jacket potato

You can still eat your favorite things

• Medium sweet potato
• 1 tablespoon finely chopped parsley
• 6 sundried tomatoes, chopped
• 44g feta
large
• salt and black ground pepper
• green salad
• 2 teaspoons olive oil
• 2 teaspoons lemon juice

METHOD

1. Prick the potatoes with a fork and bake for 45 minutes at 200 ° C / 400 ° F.
2. Halve, season, spinkle with parsley, then They crumble over the feta cheese and tomatoes.
3. Serve with salad, dressed with oil and lemon juice and olive oil.

bean sauteed

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• 1 tbsp sesame oil
• piece 1 cm ginger, chopped
• 1 minced red chile
• 8 broccoli
• Handful of green cooked beans
• 3 medium carrots, chopped
• beans 300g edamame
• 1 zucchini, chopped
• 2 handfuls of mushrooms, sliced ​​
• 1 soy sauce tablespoons
• 80 grams of brown rice cooked noodles

1. Heat a pan and add half the sesame oil. When the oil is smoking, add ginger and chili and stir-fry for a few seconds.
2. Add broccoli, green beans, carrots and soybeans and continue to stir fry together for a minute.
3. Add zucchini and mushrooms and saute until vegetables are tender.
4. Add the sauce and remaining sesame oil and soy stirring is continued for another minute.
5. Serve on top of the noodles.

mozzarella salad (CPC 13)

Makes 2

• 6 tomatoes sliced ​​
• 180 light mozzarella g / vegetarian mozzarella, cut into pieces
• 1 1/2 teaspoons olive oil
• nuts 1 1/2 teaspoons pine, lightly toasted
• 1 1/2 teaspoons parmesan / hard Italian-style vegetarian cheese, grated
• 1 clove garlic, peeled
• Small bunch of basil
black pepper
• salt and freshly ground
• 2 slices rye bread, each spread with 1 teaspoon of sunflower spread, if
• rocket leaves
• 1-2 tablespoons of balsamic vinegar
• a few leaves of basil

Method:

1. pound oil, basil, parmesan cheese, pine nuts, olive oil and garlic using a pestle and mortar and season with salt and pepper. If the mixture is tough, add a few drops of water.
2. Place sliced ​​tomatoes on a plate with scattered mozzarella on top.
3. Spray on some pesto and dressed in a couple of basil leaves.
4. Serve with bread and a salad of arugula, sprinkle with vinegar and season with salt and pepper.

cheese wedges potato (CPC 16)

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Makes 2

• 2 potatoes medium sweet, skin of clean scrub
• little olive oil 1 lime
• 2 tablespoons olive oil
• salt and freshly ground pepper
• Paprika

to make the sauce:

• 200g quark
• 2 teaspoons chopped fresh mint
• cucumber 6cm, chopped
• feta 44g / vegetarian feta cheese
• freshly ground pepper, to taste
• to serve
• A bag of baby spinach leaves
• 6 cherry tomatoes, reduced half

Method:

1. Heat the oven to 200C / 400F brand / gas 6. Spritz a tray cooking oil 1 cal.
2. Cut the potatoes lengthwise into 8 pieces and place skin side down, on a baking sheet.
3. Brush olive oil on both sides of the wedges, sprinkle a little salt and pepper and paprika on top. Bake for 30 minutes or until potato is cooked.
4. immersion Blitz all ingredients together in a food processor until smooth and pour into a bowl.
5. sprinkle a little of the mixture over the salad immersion.
6. Serve the wedges with dip and salad.

Potato Sweet Baked with feta cheese and sundried tomato

Spinach and Feta frittata (CPC 12)

serves 4

• 2 tablespoons olive oil
• 1 onion, finely chopped
• spinach 250g , well washed
• 1 lemon tablespoon or lime zest
• 8 range eggs, beaten
• good grid nutmeg
• some cherry tomatoes, cut in half (optional)
• salt and freshly ground black pepper
• feta 66g / vegetarian feta cheese

SERVE

• green salad
• 1 tablespoon olive oil
• 1 tablespoon lemon juice

Method:

1. Heat 1 tablespoon oil in a large skillet, add the onion and cook until soft and translucent.
2. Add spinach and zest and season with salt and pepper.
3. Cook until spinach has wilted, then drain well and chop roughly.
4. oven rack is heated.
5. Beat eggs, add salt and pepper and nutmeg.
6. Heat the remaining oil in the pan and spinach spread through it. Add the eggs, making sure you cover the pan.
7. Cook until bottom is set and golden brown, then put on the grill and cook top until just set.
8. crumble the feta over the frittata and serve with dressed salad.

How to exercise

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Davina has worked with its ABS specialist coach Ed Lumsden to reach a series of seven minute long exercise routines to really help increase your metabolism and burn a few extra inches on the tum.

work up making three routines five times a week throughout the five-week program. Make sure to warm up first

1. Minute 1 -. It Squats Stand with shoulder width apart feet, stick your bum out and squat, then stand back. Weight through your heels, not your toes. Keep your chest up along
2. - Minute 2. Blows / power jump Stand with your feet apart, striking out six times in front of you, twisting waist with each stroke. Then down into a squat and jump as high as possible out of it
3. after 3 minutes -. Sprint field trotting on the ground for five seconds, then do it on the spot for three seconds faster than you can. Keep repeating and really go for it in the sprints. The faster you go, the more it burns
4. 4 minutes -. Jog / run / touch ground 10 seconds of jogging, 3-second quick run at the point and then touch the ground and trotted back. Allow your heart rate to drop slightly before the last three years
5. after 5 minutes -. Squat hands thrust / Sprint on the floor, jump both legs in a Press- top position.
   
   
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