For the best weight loss recipes, go to a healthy cookbook, or create you own healthy cookbook from your own favorite recipes.

Almost all healthy cookbooks have weight loss recipes, because weight loss recipes are healthy recipes.

Now, this simple article will not be able to give you a full cookbook of healthy weight loss recipes, but like Mary Swint from Lima Ohio, losing weight is a choice to getting healthy.

Mary says, “I chose to get healthy by losing weight. I did this by exercising and watching what I eat….I know as a healthcare worker that obesity is just as deadly as cancer.” She lost 98 lbs.

Linda Hedington from Warsaw, IN lost 101 lbs. She said, “It’s relieved some of my joint pain and has made me move so much better. I am off one of my blood pressure pills and my thyroid medicine has decreased three times.”

So where do you find recipes and a healthy cookbook? They are everywhere. Magazines have healthy recipes for losing weigh. Websites, book stores, hospitals, non-profit foundations, family, friends…product sites, weight management sites…everyone seems to offer recipes and help.
Donna Krech is a weight loss professional who says it is lack of motivation that keeps us overweight.

In order to beat the yo-yo diet game, we need to find the motivation to DO it. Not just to lose the weight, but to retrain the metabolism so you can keep it off. That’s were a healthy cookbook proves it’s worth.

Recipes for weight loss should be healthy recipes that we can live with and eat with our families, take to parties and social gatherings. Here are a few recipes to help.Keratins contain a high proportion of the smallest of the 20 amino acids. As one who works out a lot, I know the importance of amino acids and supplement my diet with amino acids. However, the point here is these two keywords (protein and keratin), which brings us to proper nutrition. More details please visit:-wirelesscenter.dk weloow.se fredrikmedia.se

For vegetables and chips:

Touch Down Taco Dip

1 can (9 ounces) bean dip 4 ounces fat-free cream cheese 1/4 cup fat-free sour cream 1 tablespoon taco seasoning mix 1 garlic clove, pressed 1/4 cup (1 ounce) shredded veggie cheese 1/2 medium tomato, seeded and diced 2 green onions, sliced 1/4 cup pitted ripe olives 1 tablespoon finely chopped cilantro

Preheat oven to 350 degrees. Spread bean dip over bottom of baking dish. In a bowl, combine cream cheese, sour cream, taco seasoning mix and garlic. Spread mixture over bean dip. Grate cheese over top and bake for 15-20 minutes. Remove from oven and top with tomato, green onion, olives, and cilantro. Serve with tortilla chips.

Serves: 8 Fat grams: 1.9 Phase: 4 Protein: 5.2

Creamy Parsley Veggie Dip

1 cup fat-free mayonnaise 1/3 cup mined fresh parsley 1 tablespoon Dijon mustard 1/2 teaspoon light salt 1 cup (8 ounces) fat-free sour cream 2 tablespoons finely chopped onion 1 garlic clove, minced 1/4 teaspoon pepper Assorted fresh vegetables

In a bowl, combine the first eight ingredients. Cover and refrigerate at least 2 hours. Serve with vegetables.

Serves: 9 Fat grams: less than 1 Protein: 1.8

And who can live without pizza? Here’s a pizza crust recipe that will be everybody’s favorite:

Thin and Healthy Pizza Dough. These recipes can be found in the Thin and Healthy Forever Cookbook. Healthy cooking doesn’t have to taste bad. Make healthy eating a habit. Everyone will thank you.

1-1/4 to 1-1/2 cups all-purpose flour 1 package artificial sweetener 1 package active dry yeast 1 teaspoon canola or olive oil 1 tablespoon cornmeal 1/4 teaspoon light salt Non-stick cooking spray

For crust: mix 3/4 cup of flour, yeast, sweetener, and salt. Add oil and1/2 cup warm water (120-130 degrees). Beat with electric mixer on low for 31 seconds. Scraping bowl beat on high speed for 3 minutes. Stir in as much remaining flour as you can, then knead enough remaining flour to make a moderately stiff dough that is smooth and elastic (5 minutes total). Shape into a ball. Place in a bowl sprayed with non-stick cooking spray; turn once. Cover; let rise in a warm place till double in size, approximately 30 minutes. Punch down; cover and let rest for 10 minutes.

On a floured surface, roll dough into a 14-inch circle. Place on a pizza pan sprayed with non-stick cooking spray and sprinkle with cornmeal. Build up edges slightly. Bake crust for about 10 minutes in a 425-degree oven or until lightly browned.

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