You may not accept that it is possible to lose weight while on a diet which includes herbed liver pate but it is achievable. It is pivotal to not eat herbed liver pate or other high calorie appetizers every day but in moderation.

For example, I allow myself high calorie food one day per week. I eat a calorie controlled diet for 6 days of the week, say 1500 to 1800 calories each day, and then one day, I eat whatever I want – within moderation of course.

I have been using this method for the last 6 weeks and it has aided me to lose 5 kilos. I have not accelerated my exercise routine or taken any supplements or diet aids. I have just been careful of what I eat most days of the week and then eat whatever I like one day a week.

I also find it makes things easier if you have professional support when trying to lose weight and for that I joined the Biggest Loser club. They have many tools to enable you 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 french food. I never imagined|thought|believed I could lose 5 kilos while eating french 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 french food, I suggest|advise|propose you make herbed liver pate which is one of my favourite|most admired|most adored|best loved french recipes.

Herbed Liver Pate (P?t? Proven?al)

This recipe needs the special brandy made in the Cognac region of France. Serve with cornichons (tiny pickled gherkins).

1 medium onion, chopped
2 tablespoons butter or margarine
1 pound chicken livers
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon crushed dried rosemary leaves
1/2 teaspoon dried marjoram leaves
1/2 teaspoon ground sage
1/8 teaspoon pepper
2 tablespoons Cognac or Madeira
1/4 cup whipping cream
French bread, thinly sliced and toasted

Cook and stir onion in butter in 10-inch skillet over medium heat until tender. Add livers. Cook over medium-high heat, stirring occasionally, until livers are no longer pink inside, about 12 minutes. Reduce heat to low; stir in salt, thyme, rosemary, marjoram, sage and pepper. Cook and stir 1 minute.

Place liver mixture in food processor work bowl fitted with steel blade. Add Cognac to skillet; stir Cognac, and scrape drippings from skillet. Add to liver mixture. Cover and process with about 15 pulses until mixture is very finely chopped. Add whipping cream. Cover and process, adding 2 or 3 teaspoons whipping cream if necessary, until smooth and fluffy, about 15 seconds.

Pack liver mixture into small bowl or crock. Cover and refrigerate at least 6 hours. Let stand at room temperature about 30 minutes before serving. Serve with French bread. Garnish with cornichons and parsley if desired.

Makes 1 1/2 cups.

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%.