Diet Day: Less Than 65 kilos!

Today I am really happy. Have the mark of less than 65 kilos. The scale shows 64.7, which is 3.8 kilos less than a week ago. I am always amazed at how quickly you lose weight with the  hcg diets  . Now you can see it already and the pants, which stretched a few days ago, slacken.

For breakfast, I treat myself to something heartfelt.

 Crispbread with cottage cheese, cucumber and cress

to the 100 kcal, depending on the amount and coating


Spread 2 slices of crispbread (not more than 20-25 kcal per piece) with cottage cheese (0,2% fat), spread some thin slices of cucumber or other vegetables, fruit sprouts and herbs. At this breakfast one should pay attention to the daily total calorie quantity!

At noon we cook a vegan dish. I’ve thought of it for my Veganes hCG cookbook. I love this mixture of tender, mild fennel and the Mediterranean ingredients. Since this dish is low in calories, it can be a bit more of it. Try it out:

Spanish fennel ladle

2 portions, per serving approximately 75 kcal


2 medium-sized fennel tubers, cut out and cut into slices

1-2 cloves of garlic, sliced

1/2 organic lemon, peel grated and squeezed

1 tbsp red wine

1 medium tomato, cut into small cubes

100 ml vegetable broth

1/2 tsp capern, from the glass

5 black olives, pitted and halved

1 tsp fresh thyme, leaflets

1 tsp erythritol

salt and pepper


Wash fennel slices in a large, coated pan. After a few minutes turn and the garlic slices briefly fry with. The fennel should be beautifully tanned. Salt, pepper and remove from the pan. Possibly. to add a few splashes of water.

Place the lemon and vinegar in the pan and let it boil. Then add the tomato cubes with half of the vegetable broth, capers, olives, thyme, erythritol, salt and pepper. Bring to a boil, then place the fennel back in the pan.

Add the remaining vegetable broth and simmer the fennel for 10 minutes with the lid closed. The fennel should be delicate. Fennel evenly spread on the plates. Add the sauce and the grated lemon peel over it and serve.

In the evening I eat fresh green beans, dressed with 1/2 small red onion, balsamic vinegar, salt, pepper and 2 slices Roastbeeef.


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