You possibly will not think you could lose weight while on a diet plan which includes gumbo ya ya but it is obtainable. It is pivotal to not eat gumbo ya ya or other high calorie soups, gumbos, chili every day but in moderation.

For instance, I allow myself moderately high calorie food once per week. I eat a healthy diet for most of the week, say 1200 to 1600 calories each day, and then on the last day, I eat what I please – within reason of course.

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

I also feel it makes things easier if you have professional 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 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 gumbo ya ya which is one of my favourite|most admired|most adored|best loved cajun recipes.

Gumbo Ya Ya

1 (5 pound) roasting chicken , cut up
Salt
Cayenne pepper
Garlic powder
2 1/2 cups all-purpose flour
1 cup vegetable oil
2 cups onions, coarsely chopped
1 1/2 cups celery, coarsely chopped
2 cups green bell pepper, coarsely chopped
6 cups chicken broth
1 1/2 teaspoons fresh garlic, minced
1 pound andouille sausage finely, diced (or a
    spicy sausage such as Kielbasa)
4 cups hot cooked rice

Cut chicken breasts in half crosswise to get a total of 10 pieces of chicken. Season with salt, cayenne pepper and garlic powder and let stand at room temperature for 30 minutes. Measure flour into a large paper bag. Add chicken pieces and shake until well-coated. Remove chicken and reserve the flour.

In a large cast iron skillet, brown chicken in very hot oil, remove and set aside. Stir oil remaining in the skillet with a wire whisk to loosen any brown particles remaining in the bottom of the pan. Whisk in 1 cup of the remaining flour and stir constantly until the mixture of oil and flour (the roux) becomes dark brown (do not burn!). Remove from heat; add onions, celery and green bell pepper, stirring constantly until vegetables are tender.

Transfer roux and vegetables to a large heavy saucepan. Add stock to roux and vegetables and bring to a boil, stirring. Lower heat to a quick simmer and add garlic, sausage and chicken. Continue cooking, covered, until the chicken is tender, 1 3/4 to 2 hours. Adjust seasonings and serve in bowls over the rice.

Serves 10.

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%.