You might not accept that you could lose weight while on a diet plan which includes cornmeal shortcakes but it is obtainable. It is crucial to not eat cornmeal shortcakes or other high calorie deserts every day but in moderation.

This is what I do, I allow myself high calorie food once per week. I eat a low calorie diet for 6 days of the week, say 1500 to 1800 calories a day, and then one day, I eat whatever I like – within moderation of course.

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

I also believe it is helpful if you have some support when on a weight loss program and for that I registered with the Biggest Loser club. They have lots of tools to help you 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 cornmeal shortcakes which is one of my favourite|most admired|most adored|best loved mexican recipes.

Cornmeal Shortcakes

6 tablespoons unsalted butter, well chilled
    and cut into small pieces
2 1/4 cups unbleached all-purpose flour
    plus extra for the work surface
3/4 cup yellow cornmeal
1/4 cup granulated sugar
1 tablespoon baking powder
1 cup chilled buttermilk

Position a rack in the upper third of the oven and preheat the oven to 425 degrees F. Lightly butter a baking sheet.

In a food processor, combine the 2 1/4 cups flour, cornmeal, sugar and baking powder. Pulse to blend. Add the butter and process until a coarse meal forms. With the motor running, add buttermilk through the feed tube just until a crumbly dough forms.

Lightly flour the work surface. Turn the dough out and lightly knead and gather it into a soft ball. Roll the dough out into a 12 x 6-inch rectangle. Cut the dough into 8 equal squares. Transfer the squares to the prepared baking sheet, spacing them well apart. Bake until the shortcakes are crisp and golden and a wooden pick inserted into the center comes out clean, about 15 minutes. Remove from the pan. Use immediately.

Amaretto-Peach Shortcake
1 batch Cornmeal Shortcakes dough
1 tablespoon granulated sugar
1 cup chilled whipping cream
7 tablespoons Amaretto
1/4 cup (1/2 stick) unsalted butter
2 pounds ripe, juicy peaches or nectarines,
    pitted and cut into eighths
1/4 cup packed light brown sugar
2 tablespoons fresh lemon juice

Position a rack in the middle of the oven and preheat to 425 degrees F. Lightly butter a 10-inch glass pie plate.

Transfer shortcake dough to the prepared pie plate, shaping it into a round about 1 inch thick. Sprinkle the top of the shortcake dough with the white sugar and bake until puffed and golden brown, about 20 minutes. Let the shortcake cool in the pie plate on a rack for 10 minutes.

Meanwhile, in a chilled bowl, whip the cream until soft peaks form. Adding one tablespoon at a time, beat 4 tablespoons of the Amaretto into the cream. Cover and refrigerate until ready to use.

In a large skillet over medium-low heat, melt butter. Stir in peaches, brown sugar, remaining 3 tablespoons Amaretto and lemon juice. Cook, gently stirring once or twice, until the syrup is thick and the peaches are just warmed through, 3 to 5 minutes.

Transfer the shortcake to a cutting board. Cut the shortcake in half horizontally. Carefully transfer the shortcake bottom to a large serving plate. Spoon about three quarters of the peaches and their syrup evenly over the shortcake bottom. Carefully set the shortcake top over the peaches. Spoon remaining peaches and syrup over the shortcake top. Drizzle the peaches with some of the whipped cream, cut the shortcake into wedges, and serve immediately, passing the remaining cream at the table.

Strawberry Shortcake
3 pints strawberries
1/3 cup granulated sugar
1 tablespoon fresh lemon juice
8 Cornmeal Shortcakes
1 1/2 pints strawberry ice cream,
    slightly softened

Thinly slice the strawberries. Combine strawberries, sugar and lemon juice. Let stand at room temperature, stirring twice, for 30 minutes.

Split the hot shortcakes horizontally. Place the bottom halves in dessert bowls. Top each shortcake bottom with a scoop of ice cream. Spoon strawberries and their juices evenly over and around, using them all. Place the upper halves of the shortcakes atop the ice cream and strawberries and serve immediately.

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%.