You may not believe you could lose weight while on a diet which includes brown sugar rolls (chorreadas) but it is possible. It is crucial to not eat brown sugar rolls (chorreadas) or other high calorie breads every day but in moderation.

For instance, I allow myself these kinds of food once per week. I eat a reduced calorie diet 6 days a week, say 1500 to 1600 calories per day, and then one day, I eat anything – without going overboard of course.

I have been eating like this for the last month and it has aided me to lose 5 kilos. I have not changed my exercise regime or taken any supplements or diet drinks. I have simply been aware of what I eat most days of the week and then eat whatever I feel like one day of the week.

I also believe it is helpful if you have some support when dieting and for that I joined the Biggest Loser club. They have lots of tools to help you monitor your progress and reach 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 brown sugar rolls (chorreadas) which is one of my favourite|most admired|most adored|best loved mexican recipes.

Brown Sugar Rolls (Chorreadas)

The name for these rolls means "dirty faces," referring to the dark smudge of brown sugar glaze.

1/2 cup packed dark brown sugar
1/3 cup lard
2 teaspoons salt
1 3/4 cups hot water
1 package active dry yeast
Dash of granulated or dark brown sugar
1/4 cup warm water (105 degrees F to 115 degrees F)
2 cups whole wheat flour
3 3/4 to 4 cups all-purpose flour
1 egg, slightly beaten
Brown Sugar Glaze

Place brown sugar, lard and salt in large bowl. Stir in 1 3/4 cups hot water until brown sugar is dissolved. Dissolve yeast and granulated or dark brown sugar in 1/4 cup warm water; stir into brown sugar mixture. Beat in whole wheat flour and enough all-purpose flour to make dough stiff enough to knead. Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 2 hours. Dough is ready if indentation remains when touched.

Line 2 cookie sheets with aluminum foil; grease. Punch down dough. Turn onto lightly floured surface; knead until smooth. Shape into 10-inch long roll; cut into 10 slices. Shape each slice into smooth ball. Place on foil-covered cookie sheets; flatten into 3 1/2 to 4-inch diameter circles. Cover; let rise until double, about 30 minutes.

Preheat oven to 375 degrees F. Brush rolls with egg. Spread Brown Sugar Glaze on centers of rolls. Make diagonal or crisscross cuts in tops of rolls with tip of sharp knife. Bake until rolls are brown and sound hollow when tapped, 20 to 25 minutes. Immediately remove rolls; cool on wire racks. Makes 10 rolls.

Brown Sugar Glaze
1/2 cup packed dark brown sugar
2 to 3 teaspoons water

Mix brown sugar and water until of spreading consistency.

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%.