You might not believe it is possible to lose weight while on a diet plan which includes rice with lentils and dates but it is possible. It is fundamental to not eat rice with lentils and dates or other high calorie bulgar, pilaf, rice, couscous every day but in moderation.

As an example, I allow myself high calorie food once per week. I eat a calorie controlled diet for 6 days of the week, say 1500 to 2000 calories a day, and then on the last day, I eat whatever I like – within moderation of course.

I have been using this method for the last month and it has helped me to lose 5 kilos. I have not increased my exercise plan or taken any supplements or diet drinks. I have simply 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 helps to have some support when dieting and for that I signed up with the Biggest Loser club. They have several tools to help you 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 middle eastern food. I never imagined|thought|believed I could lose 5 kilos while eating middle eastern 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 middle eastern food, I suggest|advise|propose you make rice with lentils and dates which is one of my favourite|most admired|most adored|best loved middle eastern recipes.

Rice with Lentils and Dates (Addas Polow)

2 cups basmati (long grain) rice
1/2 cup butter or vegetable oil
1 onion, chopped
1 pound lamb or beef, cut into 3/4-inch cubes (see note)
Salt and pepper
1 teaspoon cinnamon
1/4 teaspoon allspice
1 cup brown or green lentils, rinsed
1/2 teaspoon good-quality confectioners’ saffron or crushed
    saffron threads diluted in 1/4 cup hot water
1/2 cup black or golden raisins
1 cup pitted dates, split in half or coarsely chopped
1/3 cup blanched almonds, optional

Wash and drain the rice.

Heat 2 tablespoons of butter or oil in a skillet, and fry onion until golden. Add meat and saut?, stirring and turning the pieces, until browned all over. Cover with water, add salt and pepper to taste, cinnamon and allspice, and simmer for 1 hour, or until meat is tender and liquid is absorbed.

Boil lentils in water for about 20 minutes, until done, adding salt when they begin to soften. Then drain.

Boil rice in a heavy-bottom, preferably nonstick pan for 10 minutes, until not quite tender and still a little underdone. Drain rice. Melt 2 tablespoons of butter or oil in bottom of the pan, then stir in 2 tablespoons of saffron water and about a third of the rice.

Spread half the meat on top, then sprinkle on half the lentils, raisins, dates and almonds, if using. Cover with a layer of another third of the rice and remaining meat, lentils, raisins and dates, and finish with rice that is left. Melt remaining butter, stir in remaining saffron water, and pour all over. Cook, uncovered, on very low heat for 20 to 30 minutes.

Makes 6 to 8 servings.

NOTE: This dish can also be made with chicken.

The eggplants in this spicy Moroccan salad are boiled, not fried, so it is not oily. It is best made several hours in advance so the flavors have time to penetrate.

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%.