You possibly will not believe you can lose weight while on a diet which includes red chile adobo but it can happen. It is fundamental to not eat red chile adobo or other high calorie chilis every day but in moderation.

As an example, I allow myself rich food once per week. I eat a healthy diet for 6 days of the week, say 1400 to 2000 calories a day, and then one day, I eat what I please – without going crazy of course.

I have been eating like this for the last few weeks and it has aided me to lose 5 kilos. I have not changed my exercise plan or taken any supplements or diet aids. I have only been careful of what I eat on most days and then eat whatever I want one day of the week.

I also think it helps to have some support when trying to lose weight and for that I registered with the Biggest Loser club. They have several tools to help you monitor your progress and attain 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 red chile adobo which is one of my favourite|most admired|most adored|best loved mexican recipes.

Red Chile Adobo (Adobo de Chile Colorado)

2 tablespoonss lard or vegetable oil
4 medium hot whole dried redchiles, either
    ancho, Guajillo, or dried Anaheim, stems intact
1 1/2 cups boiling water
1 large clove garlic, finely minced
1 teaspoon dried Mexican oregano
1 cup water

Heat lard or vegetable oil in a small heavy skillet over medium heat until rippling. Fry the whole chiles, one at a time, turning several times with tongs, until puffed and red or slightly orange in color, 30 to 60 seconds. Be careful not to let them burn. As the chiles are done, add them to the boiling water in a bowl. Let soak until softened, about 10 minutes. Push them down if they float.

Drain. Pull or cut off the chile tops and scrape out the seeds. Discard tops and seeds. Place the soaked chile pods in a blender with the garlic, oregano and 1 cup water. Process to a smooth pur?e. Add a little more water, if desired, to facilitate blending, but the sauce should be thick.

Place a medium-mesh sieve over a bowl. Pour the paste into the sieve and force it through with a wooden spoon, scraping and rubbing to push through as much of the solids as possible. Discard any bits that won’t go through.

The adobo can be stored, tightly covered, in the refrigerator up to 1 month, or indefinitely in the freezer.

Yields 3/4 to 1 cup.

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%.