You possibly will not think it is possible to lose weight while on a diet which includes gefilte fish but it is obtainable. It is pivotal to not eat gefilte fish or other high calorie appetizers every day but in moderation.

As an example, I allow myself these kinds of food one meal per week. I eat a healthy diet for most of the week, say 1400 to 1600 calories a day, and then 1 day, I eat whatever I like – without going crazy of course.

I have been using this method for the last 2 weeks and it has aided me to lose 5 kilos. I have not changed my exercise plan or taken any vitamins or diet drinks. I have simply been careful of what I eat on most days and then eat whatever I like one day of the week.

I also feel it makes things easier if you have a little support when on a weight loss program and for that I joined the Biggest Loser club. They have several tools to enable you 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 jewish food. I never imagined|thought|believed I could lose 5 kilos while eating jewish 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 jewish food, I suggest|advise|propose you make gefilte fish which is one of my favourite|most admired|most adored|best loved jewish recipes.

Gefilte Fish

This is the basic recipe.

3 pounds fish (any firm-fleshed fish ? yellow pike,
    carp, buffalo or a combination thereof)
Salt, as needed
2 large onions, diced
2 eggs
Pepper, to taste (optional)
1 large carrot, sliced
2 stalks celery, diced
2 slices white bread, soaked and squeezed
Parsley
Cold water to cover

Skin and bone the fish, leaving skin attached to bones of each part or cut. After the whole fish has been dressed and sectioned, salt evenly skin-bone cuts to be stuffed. Let stand in a covered glass bowl in the refrigerator while chopping the filleted parts or flesh. Grate in one onion, add eggs, salt and pepper to taste, and soaked bread if desired as a "stretcher." If no bread is used, add 2 tablespoons cold water and combine thoroughly. Wet hands and return pulp to bones, covering with the attached skin. Place the head bones and diced vegetables in the bottom of a deep pot. Place filled fish sections neatly on top; add cold water to cover. Cover pot. Bring to a quick boil, remove cover and turn down heat, keeping the fish at a slow boil for 1 1/2 to 2 hours. The liquid should be reduced by half.

When cool, remove to a platter carefully, to retain shape of each section. Strain the liquid over the fish or into a separate bowl. Chill thoroughly before serving, using the carrot for garnish. The jelled sauce may be cut and served separately or as an additional garnish.

Serves 4 to 6.

Variations
Grate a raw carrot into chopped filleted fish after grating in an onion. Add ingredients as listed. After forming and arranging balls or filled sections in cooking pot, add 1 carrot, thinly sliced.

Place bones, head and skin removed in the process of filleting fish on the bottom of pot. Arrange several stalks of celery across and arrange fish balls on top to make removal easier when cooked. The bones and skin add flavor to the fish sauce. Discard bones after removing fish and straining sauce.

Form 3-inch patties of pulp, dip into fine crumbs and fry or bake for 12 to 15 minutes at 375 degrees F.

Remove all bones from skin cuts and fill with chopped fish pulp as in basic recipe.

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%.