You might not accept that it is possible to lose weight while on a eating plan which includes cajun crawfish bread but it is achievable. It is pivotal to not eat cajun crawfish bread or other high calorie bread every day but in moderation.

This is what I do, I allow myself these kinds of food once per week. I eat a healthy diet 6 days a week, say 1200 to 1600 calories a day, and then 1 day, I eat what I please – within moderation of course.

I have been eating this way for the last 6 weeks and it has aided me to lose 5 kilos. I have not increased my exercise plan or taken any pills or diet drinks. I have simply been conscious of what I eat most days of the week and then eat whatever I want one day a week.

I also find it is helpful if you have some 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 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 cajun food. I never imagined|thought|believed I could lose 5 kilos while eating cajun 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 cajun food, I suggest|advise|propose you make cajun crawfish bread which is one of my favourite|most admired|most adored|best loved cajun recipes.

Cajun Crawfish Bread

3 to 3 1/2 cups all-purpose flour
1 package active dry yeast
1 tablespoon granulated sugar
1 teaspoon salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried sweet basil leaves
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/4 to 1/2 teaspoon cayenne pepper, to taste
1 cup warm water (120 to 130?F)
1 tablespoon olive oil
1 pound crawfish tail meat, coarsely chopped
1 (4 ounce) jar pimientos, drained and chopped
3/4 cup chopped green onions
3/4 cup grated Monterey jack cheese (or jalapeno
    pepper jack cheese if you like it spicier)
1/4 cup grated Cheddar cheese
1 egg, lightly beaten
Sesame seeds, optional

In a large mixer bowl, combine 1 1/2 cups of the flour, yeast, sugar, salt, thyme, oregano, basil, onion and garlic powders and peppers. Gradually add the warm water and oil to the dry ingredients, then beat for 2 minutes at medium speed, stopping to scrape the bowl occasionally. Beat for 2 minutes at high speed.

Stir in enough of the remaining flour to make a soft dough. Knead dough on a floured surface until it’s smooth and elastic, about 5 minutes. Place in a lightly oiled bowl, turning to oil the top. Cover and let rise in a warm, draft-free spot until doubled in volume, about 30 to 45 minutes.

Punch the dough down. Place on a floured surface and roll into a 10 x 14-inch rectangle. Scatter the crawfish lengthwise over the center third of the dough. Top with pimientos, green onions and shredded cheese. With a sharp knife, make cuts from the filling to the dough edges at one-inch intervals along the sides of the filling. Alternating sides, fold the strips at an angle across the filling for a braided effect. Place on a greased baking sheet; cover and let rise in a warm, draft-free spot until doubled in size, 30 to 45 minutes.

Meanwhile, preheat oven to 400 degrees F.

Brush the loaf with egg wash and sprinkle with sesame seeds, if desired. Bake until done and golden brown, 30 to 35 minutes.

Yield: One loaf of spicy crawfish bread!

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%.