You possibly will not believe you could lose weight while on a diet plan which includes bolillos (mexican hard rolls) but it is achievable. It is fundamental to not eat bolillos (mexican hard rolls) or other high calorie breads every day but in moderation.

For instance, I allow myself high calorie food one day per week. I eat a calorie controlled diet for most of the week, say 1400 to 1800 calories a day, and then on the 7th day, I eat whatever I want – within reason of course.

I have been using this method for the last month and it has helped me to lose 5 kilos. I have not increased my exercise regime or taken any supplements or diet food. I have just been conscious of what I eat on most days and then eat whatever I feel like one day a week.

I also believe it makes things easier if you have professional support when on a weight loss program and for that I joined the Biggest Loser club. They have several tools to show you how to monitor your progress and achieve your goals.

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On my one day off|non diet day|free day per week, I like|prefer|tend|usually like to eat mexican food. I never imagined|thought|believed I could lose 5 kilos while eating mexican meals but am very pleased|happy|glad|elated to see it is possible|does work|can work|can happen. If you would like to try|want to try|feel like trying some mexican food, I suggest|advise|propose you make bolillos (mexican hard rolls) which is one of my favourite|most admired|most adored|best loved mexican recipes.

Bolillos (Mexican Hard Rolls)

1 package active dry yeast
2 teaspoons granulated sugar
1 3/4 cups warm water (110 degrees F)
1 teaspoon salt
6 cups sifted all-purpose flour

Stir yeast and sugar together in a large bowl; stir in warm water. Add salt, then beat in flour, 1 cup at a time, beating well after each addition. Add flour a tiny bit at a time after the first 4 cups, just until the dough becomes too stiff to stir. Turn out onto a lightly floured board and knead 8 to 10 minutes, or until smooth and satiny.

Place in a lightly greased bowl, turning to grease the top of the dough, then cover with a sheet of wax paper and a towel. Let rise in a warm place free of drafts about 1 hour, or until doubled in bulk. When dough has doubled, punch it down and allow to double again.

Cut dough into 36 equal pieces. Shape into football-like rolls, twisting each end. They should be rather flat with twisted ends. Lay rolls about 2 inches apart on a lightly floured baking sheet. After shaping the rolls, slash the tops with a sharp knife or scissors. Cover with a towel and let rise until doubled in bulk.

When nearly doubled, preheat oven to 400 degrees F and lightly oil the tops of the rolls with a pastry brush. Bake for 20 to 30 minutes or until lightly browned.

Makes 36 rolls.

You can vary|alter|change|adjust|adapt the recipe to make it a little|a little bit|quite a bit healthier or with fewer|less|not so many calories as this can help|aid|assist you to lose 5 kilos quickly|rapidly|easily. It worked|did work|was successful for me and could help|aid|assist you to lose weight too|also|as well%.