Dr Michael Mosley has helped thousands lose weight and transform their lives. But for those who really struggle with a traditional diet, the expert has revealed the one easy way to shed pounds without really noticing. All that has to be done is adjusting the time you eat.
Dr Michael went onto reveal why this was “good for the waistline”.
He commented on a recent study from the University of Nottingham and Tehran University of Medical Sciences in Iran.
Researches conducting the study asked 82 healthy, but overweight women to go on a weight-loss programme.
He explained: “The women didn’t normally finish their evening meals until well after 10pm, but now half were asked to finish their eating by 7.30pm at the latest.
Dr Michael Mosley’s chocolate and beetroot brownie recipe
Ingredients:
100g coconut oil, plus extra for greasing
275g cooked beetroot, drained and cut into small chunks
Three large eggs
60g cocoa powder
100g soft pitted dates
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100g wholemeal self-raising flour
One tsp ground cinnamon
One tsp bicarbonate of soda
75g plain dark chocolate (around 85% cocoa solids), roughly chopped
Method:
1. Preheat the oven to 200C. Grease and line the base and sides of a 20cm loose-based square cake tin with non-stick baking paper.
2. Place the beetroot, eggs, cocoa powder, dates and coconut oil in a food processor and blend until thoroughly combined. You can also blend the ingredients together in a bowl using a stick blender.
3. Add the flour, cinnamon, a pinch of sea salt and the bicarbonate of soda and blend until well combined. Add an extra tablespoon water to loosen the mixture, if needed.
Stir in the chocolate, then spoon into the prepared tin, spreading to the sides. Bake for about 20 minutes, or until risen and just firm to the touch.
Step 4. Cool in the tin for 10 minutes, then turn out and cut into squares to serve.
Cook’s tips: If you use a pack of ready-cooked beetroot from the supermarket, make sure it doesn’t contain vinegar or spices. Otherwise, you can cook them yourself – wash the beetroot, place in a pan of water, bring to the boil and cook for 40-45 minutes, or until tender, then peel. Freeze leftover brownies in a lidded container, wrapped in foil.
Source: Daily Express | Diet
