Michael Mosley weight loss: Doctor shares foods ‘you have to stop’ eating – recipes to try

Cutting down on carbs can be harder than people think, but Dr Michael Mosley has a practical solution – three delicious options to help them lose weight faster. While his Fast 800 diet plan offers a quick weight loss strategy, he has admitted that dieting isn’t easy.

While people will lose weight quickly and be “less likely” to be plagued by hunger and cravings, switching from a high-carb diet to a low-carb diet is sure to have a slimming effect.

But Dr. Mosley noted that once a person has committed to shedding the pounds, they “need to make that commitment.”

That means staying away from sugar puddings and eating “much less” food than they’re used to.

But he revealed that there is something positive. He said: “The good news is that I have used the latest scientific thinking about appetite and fat metabolism.”

His new formula is based on eating more protein and fewer carbs, which means the pounds lost will be stubborn, hard-to-shift fat, not muscle.

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He explained that carbohydrates come in three forms in the average diet: sugar, starchy foods, and fruit.

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He said: “To achieve ketosis, you need to stop giving your body sugar or carbohydrates that easily raise your blood sugar.

“So for the first phase of the diet, high-carbohydrate bread, cereal, cookies, crackers, pasta and potatoes are off the table and out of the house. Even a cracker or a small chocolate bar can be enough to tip your body out of ketosis,” warned he.

The diet guru also recommended, in the initial rapid weight loss stage, to avoid starchy vegetables and most fruits, except berries.

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“But that doesn’t mean you can’t enjoy meals that are just as satisfying as high-carb dishes,” he said.

To help people out, he shared some “smart, calorie-counted, nutritious recipes” to keep slimmers feeling full and satisfied, before adding: “There’s no reason to miss out on classic carbs at all!”

Dr. Mosley’s tasty carb-free options include:

Muffins with flour without ham, cheese and spinach

Have sex

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55 g cream cheese

Four medium-sized free-range eggs

30 g ground almonds

Three quarters of a teaspoon of baking powder

50 g Gruyere or Cheddar, grated

50 g ham, roughly chopped

A block of frozen spinach, approx. 50g, thawed and excess liquid squeezed out


Heat the oven to 200C/180C fan/gas six.

Line a muffin tin with six muffin tins.

Place the cream cheese, eggs, ground almonds and baking powder in a medium bowl and whisk until smooth.

Stir in the remaining ingredients and season with salt and freshly ground black pepper.

Pour into the prepared muffin tin and bake for 15 minutes.

READ MORE: Michael Mosley weight loss: Cut out three foods to stay slim

Tomato, chorizo ​​and mozzarella pizza with rocket dough

Per portion: 313kcal, 9.6g protein, 12g carbohydrates

Topping per portion: 160kcal, 12g protein, 2g carbohydrates

Makes five pizza bases

Topping for one


140 g ground almonds

60 g psyllium husk

Two teaspoons of baking powder

A teaspoon of fine sea salt

Three egg whites

200 ml warm water

50 ml olive oil

Two teaspoons of cider vinegar

For the topping

A teaspoon of tomato puree

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15 g diced chorizo

A quarter of a ball of mozzarella, grated

Half a teaspoon of dried oregano

A small handful of rockets


Heat the oven to 200C/fan 180C/gas six.

Mix all the dry ingredients in a bowl and add the egg white, warm water, olive oil and cider vinegar and mix everything quickly until it is well mixed into a dough-like ball.

With a few drops of olive oil, divide the mixture into five balls, place one ball on a piece of parchment paper and place another piece of parchment paper on top.

Press down and then use a rolling pin to roll out the base until it is 1-2mm thick.

Repeat with the remaining balls or store them in the fridge or freezer for another day.

Transfer the parchment paper to a baking sheet, then spread the tomato puree and sprinkle the chorizo ​​and mozzarella over the top.

Sprinkle with oregano and season with salt and freshly ground black pepper.

Bake for 15 minutes, or until the pizza is just crispy and golden brown around the edges.

Sprinkle with arugula and fill half the plate with salad.


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