You might not believe you could lose weight while on a eating plan which includes vaca frita but it is achievable. It is pivotal to not eat vaca frita or other high calorie meat dishes every day but in moderation.

For instance, I allow myself rich food one meal per week. I eat a low calorie diet 6 days a week, say 1200 to 1600 calories each day, and then one day, I eat anything – within moderation of course.

I have been eating this way for the last few weeks and it has aided me to lose 5 kilos. I have not increased my exercise regime or taken any vitamins or diet drinks. I have only been aware of what I eat 6 days per week and then eat whatever I want one day of the week.

I also believe it makes things easier if you have a little support when on a weight loss program and for that I signed up with the Biggest Loser club. They have several tools to enable you to 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 caribbean food. I never imagined|thought|believed I could lose 5 kilos while eating caribbean 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 caribbean food, I suggest|advise|propose you make vaca frita which is one of my favourite|most admired|most adored|best loved caribbean recipes.

Vaca Frita (Cuba)

1 (2 1/2 pound) flank steak, cut in half
    (or chuck steak or roast)
1 bay leaf
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
3 cloves garlic, finely chopped
Salt and pepper, to taste
1/2 cup olive oil
1 large onion, cut in half and each half thinly sliced
2 tablespoons finely chopped fresh parsley

Place the beef and bay leaf in a large saucepan, cover with salted water, and cook over low heat, covered, until the meat is tender, 1 to 1 1/2 hours (chuck roast may take a little longer). Remove the meat from the stock and allow to cool at room temperature (save the stock for another use).

When the meat is cool, cut into 2-inch chunks, shred it using your fingers, and place in a nonreactive bowl. Add the citrus juices, garlic, salt, and pepper, cover and refrigerate at least 1 hour, or overnight.

Remove the meat from the marinade and squeeze out the excess liquid. In a large skillet, heat the oil over medium-high heat until fragrant and cook the beef shreds, stirring 6 to 8 minutes. Add the onions and cook until the beef is crisp, another 5 minutes. Sprinkle with the parsley and serve over white rice.

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%.