You might not think you could lose weight while on a eating plan which includes hearty pulse and beef soup but it is obtainable. It is pivotal to not eat hearty pulse and beef soup or other high calorie soups every day but in moderation.

For instance, I allow myself high calorie food one meal per week. I eat a low calorie diet 6 days a week, say 1500 to 1600 calories per day, and then 1 day, I eat anything – within reason of course.

I have been sticking to this diet for the last 6 weeks and it has helped me to lose 5 kilos. I have not increased my exercise regime or taken any pills or diet food. I have just been careful of what I eat on most days and then eat whatever I like one day of the week.

I also think it helps to have some support when trying to lose weight and for that I signed up with the Biggest Loser club. They have several 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 indian food. I never imagined|thought|believed I could lose 5 kilos while eating indian 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 indian food, I suggest|advise|propose you make hearty pulse and beef soup which is one of my favourite|most admired|most adored|best loved indian recipes.

Hearty Pulse and Beef Soup (Maushawa ? Afghanistan)

6 cups water
1/2 cup dried red kidney beans
1/2 cup dried green split peas
1/3 cup uncooked regular rice
1 medium onion, chopped
2 tablespoons vegetable oil
1/2 pound beef boneless round steak, cut into 1/2-inch pieces
1 (16 ounce) can whole tomatoes (with liquid)
1 teaspoon salt
1/2 teaspoon ground red pepper
2 (8 ounce) containers plain yogurt
1 tablespoon minced dill weed

Heat water and beans to boiling in Dutch oven; boil 2 minutes. Remove from heat; cover and let stand 1 hour. Heat beans and water to boiling; reduce heat. Cover and simmer 1 hour, being careful not to boil so that beans will not burst. Add peas. Heat to boiling; reduce heat. Cover and simmer 30 minutes.

Stir in rice. Heat to boiling; reduce heat. Cover and simmer until beans and rice are tender, about 20 minutes.

Cook and stir onion in oil in 10-inch skillet over medium heat until tender; remove with slotted spoon. Add beef to skillet; cook and stir until brown on all sides, about 10 minutes. Stir in tomatoes, salt, red pepper and onions; break up tomatoes with fork. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until beef is tender, about 45 minutes.

Stir beef mixture, yogurt and dill weed into bean mixture. Cook uncovered over low heat until hot, adding more water, if necessary, until of soup consistency. Garnish with dollops of yogurt topped with sprigs of dill weed.

Serve with Indian Flat Bread if desired.

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%.