You may not believe you could lose weight while on a eating plan which includes roast pepper peach salad but it can happen. The key is to not eat roast pepper peach salad or other high calorie salads every day but in moderation.

For example, I allow myself these kinds of food one meal per week. I eat a calorie controlled diet 6 days a week, say 1500 to 1600 calories per day, and then one day, I eat what I please – without going crazy of course.

I have been sticking to this diet for the last 6 weeks and it has enabled me to lose 5 kilos. I have not accelerated my exercise routine or taken any vitamins or diet drinks. I have simply been conscious of what I eat 6 days per week and then eat whatever I feel like one day per week.

I also feel it helps to have professional support when dieting and for that I registered with the Biggest Loser club. They have lots of tools to show you how 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 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 roast pepper peach salad which is one of my favourite|most admired|most adored|best loved middle eastern recipes.

Roast Pepper Peach Salad

Serves 4.

This is a dish from traditional Turkish cuisine, which frequently combines fruit with meat or vegetables. With local peppers and peaches both now on-stream, it’s a perfect, cooling dish for late summer.

2 sweet green peppers
2 sweet red peppers
3 ripe peaches
3 green onions, chopped
2 cloves garlic, minced
2 tablespoons (25 mL) olive oil
2 teaspoons (10 mL) good Balsamic vinegar
Juice of 1/2 small lemon
1 1/2 teaspoons (7 mL) granulated sugar
Generous pinch mild paprika
Generous pinch hot cayenne pepper
2 tablespoons (25 mL) chopped fresh mint
1 teaspoon (5 mL) chopped fresh dill

Char the peppers all over on a stove burner or barbecue. Seal them in a paper bag for 20 minutes, then slip off the skins, drain the peppers, remove the seeds, and cut the flesh into strips.

You can skin the peaches, if desired, or leave them as is. Remove the pits and slice the peaches. Add them to the peppers, then dress with the remaining ingredients.

Toss gently, then cover and refrigerate for an hour to let the flavors combine. Let the salad warm for 15 minutes at room temperature, and serve.

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%.