You might not believe it is possible to lose weight while on a diet which includes new mexican red pepper paste but it is feasible. It is fundamental to not eat new mexican red pepper paste or other high calorie beef/pork/lamb/veal every day but in moderation.

For instance, I allow myself rich food one meal per week. I eat a reduced calorie diet 6 days a week, say 1200 to 1600 calories per day, and then 1 day, I eat what I please – within reason of course.

I have been eating like this for the last 6 weeks and it has aided me to lose 5 kilos. I have not changed my exercise habits or taken any vitamins or diet food. I have only been careful of what I eat on most days and then eat whatever I feel like one day per week.

I also feel it is helpful if you have a little support when on a weight loss program and for that I joined the Biggest Loser club. They have numerous 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 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 new mexican red pepper paste which is one of my favourite|most admired|most adored|best loved mexican recipes.

New Mexican Red Pepper Paste

This paste is ideal for beef brisket, chicken breasts and spare ribs. You can also add a couple of tablespoons of the paste to any of the basic marinades or to your favorite barbecue sauce to liven up the flavor.

4 dried ancho chile peppers, stems, veins
    and seeds removed
2 dried New Mexican chile peppers (guajillo),
    stems, veins and seeds removed
2 canned chipotle chile peppers (or reconstituted
    dried chipotles)
1/2 cup chopped onion
4 garlic cloves
2 teaspoons ground cumin
2 tablespoons dried oregano (preferably Mexican)
1 teaspoon kosher salt

Soak the ancho and New Mexican chile in hot water to cover for about 1 hour. Remove the chilies from the water and reserve 2 cups of soaking water.

Combine the chiles. reserved soaking water (as needed), chipotle, onion, garlic, cumin, oregano and salt in a food processor and puree until all the ingredients are blended into a smooth thick paste. Use the soaking liquid as needed to moisten the mixture in a paste form. Store in an airtight jar in the refrigerator for 3 to 4 weeks.

Yield: 2 to 3 cups

Recommendations: Marinate chicken breasts (4 to 6 hours); wings (6 to 8 hours); beef brisket (8 hours to overnight); spare ribs (8 hours to overnight).

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%.