Jillian Michael’s recipe for losing 5 pounds in 7 days…

I thought I might give this a try........

Jillian Michael’srecipe for losing 5 pounds in 7 days…
•Get 60 ounces of distilled or pure water
•Add a tablespoon of sugar free cranberry juice
•Add 1 dandelion root tea bag
•Add 2 tablespoons of lemon juice

Drink the 60 ounces every day for 7 days
This recipe works because it helps flush out excess water weight you have carrying around in your body.

You could lose more than 5 pounds in 7 days depending on how much excess water weight you're carrying around and…

If you are unable to do this simple plan to lose 5 lbs. in 7 days…

5 More quick weight loss tips from Jillian Michaels…

2. Take Vitamin C

Vitamin C helps suppress the belly fat storing hormone called Cortisol - Good sources of Vitamin C include most citrus fruits like Oranges, berries, tangerines and red peppers.

3. Eat Brazil Nuts

Brazil nuts are good sources of selenium and helps support your thyroid and… Your thyroid is responsible for a big part in the way your body burns fat and…
Brazil nuts contain zinc which helps your body produce a hormone called leptin that makes you feel full so you won't overeat and gain any weight.

4. Eat Garlic

Garlic helps boost your testosterone levels which not only increases your sex drive but more importatnly…  Testosterone helps you maintain lean muscle mass helping you shed body fat.

5. Buy Organic
Inorganic foods contain toxins that will only make you fatter by slowing down your metabolism while on the other hand… Eating organic foods will help you lose weight or at the very least help you maintain your weight and…

**I started this on Sunday it's now Tuesday I am still wondering if it is working. I must say I am getting my 8 - 8oz** After doing this for 2 weeks I don't believe I lost any weight. Other reviews said they did. I do feel like I was feeling much better because I was getting my 8-8oz or more in a day. So I do recommend doing this if it helps you with your water goal.

Raspberry, Avocado, and Mango Salad

Raspberry, Avocado, and Mango Salad

Ingredients:

1 1/2 cups organic raspberries, divided
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 clove fresh garlic, coarsely chopped
1/4 teaspoon Kosher salt
1/8 teaspoon black ground pepper
8 cups organic mixed salad greens
1 ripe organic mango, diced
1 small ripe avocado, diced
1/2 cup thinly sliced red onion
1/4 cup hazelnuts, toasted and chopped, or sliced almonds (optional)

Preparation:
Puree 1/2 cup raspberries, oil, vinegar, garlic, salt and pepper in a blender until combined.
Combine greens, mango, avocado and onion in a large bowl. Pour the dressing on top and gently toss to coat.
Divide the salad among 5 salad plates. Top each with the remaining raspberries and sprinkle with nuts, if using.

Prep Time: 15 minsTotal Time: 15 mins

Nutrition Facts:
Number of Servings: 5 Amount Per Serving Calories: 215 Total Fat: 16 g Saturated Fat: 2 gCholesterol: 0 mg Sodium: 122 mg Total Carbohydrate: 18 g Dietary Fiber: 7 g Protein: 3 g

Fudge Brownies

Treat Yourself Right!
From Jillian: Trust me, I know there will be times when you are going to crave some of that ooey, gooey chocolately stuff. So, instead of getting personal with the office vending machine, whip up a batch of these amazing, indulgent, moist fudge brownies. Not only will they be the perfect answer to that cocoa craving, you won't be left with that bitter aftertaste of guilt for derailing your daily calorie limit. So, go ahead and treat yourself. You deserve it!

Fudge Brownies

Ingredients:
olive oil cooking spray
2/3 cup mild honey, such as clover or orange blossom
1/3 cups natural, unsweetened cocoa powder
1/2 cup white whole-wheat flour
1/4 teaspoon aluminum-free baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened applesauce
2 tablespoons olive oil
1 large egg, at room temperature
3/4 teaspoon pure vanilla extract

Preparation:
Preheat the oven to 350°F. Spray an 8-inch square pan with olive oil. Set aside.
Place the honey in a large glass measuring cup. Microwave on high power until the honey is runny and just bubbling, 45 to 60 seconds. Add the cocoa and stir with a fork until well combined. Let cool to room temperature.
Meanwhile, in a small bowl, place the flour, baking powder, baking soda, and salt. Whisk until well combined.
In a large bowl, combine the applesauce, oil, egg, and vanilla. Whisk together until well blended. Add the honey-cocoa mixture and whisk until smooth. Add the flour mixture to the liquid mixture and stir until no traces of flour remain. Scrape the batter into the prepared pan.
Bake until the surface looks dry around the edges of the pan and a toothpick inserted in the center comes out with moist crumbs clinging to it, about 25 minutes. Do not overbake. Place the pan on a cooling rack and let cool completely before slicing into 16 squares. (Store the brownies in an airtight container at room temperature for up to 3 days.)
Makes 16 (2-inch) brownies

Chicken & White Bean Soup

From LOSING IT! With Jillian Michaels Wednesday, February 02, 2011
I saw this on an email it sounds good so I thought I would post it. As I do with all posts if they come from another website there is aways a link you can click on to take you to the original post.
Chicken and White Bean Soup

Ingredients:
2 teaspoon extra virgin olive oil
2 leeks, white and light green parts only, cut into 1/4-inch rounds
1 tablespoon fresh sage, chopped
28 ounces reduced-sodium chicken broth
2 cups water
15 ounces cannellini beans, rinsed
2 pounds precooked skinless, boneless chicken, shredded (approximately 4 cups)

Preparation:
Heat oil in a Dutch oven over medium-high heat. Add leeks and cook, stirring often, until soft, about 3 minutes.
Stir in sage and continue cooking until aromatic, about 30 seconds. Stir in broth and water, increase heat to high, cover and bring to a boil.
Add beans and chicken and cook, uncovered, stirring occasionally, until heated through, about 3 minutes. Serve hot.
Makes 6 servings.

A Tasty Twist on Traditional Hummus

Black Bean Hummus

Ingredients
16 ounces black beans, drained
16 ounces butter beans, drained
1 clove of garlic, minced
1 teaspoon ground cumin
2 tablespoons tahini (sesame seed paste)
1 tablespoon freshly squeezed lemon juice
4 tablespoons olive oil
1 dash salt and black pepper, to taste
1 bunch fresh cilantro, for garnish (optional)

Preparation
Place all ingredients except salt, pepper and cilantro in food processor bowl; blend together well. Season to taste with salt and pepper; cover and chill.
Garnish with cilantro and serve with fresh crudit&eactute;s and homemade whole-wheat pita chips.

Makes about 3 cups (18 servings).

Chestnuts Roasting...With Red Cabbage

Jillian Michaels: Are you looking for just the right thing to go with the Christmas turkey, ham, or duck? Try something new this year and include this healthy and quick-to-make side dish.
You'll get a healthy punch since cabbage is an awesome source of Vitamin C and the onion gives you antioxidants to fight off free radicals where they live throughout the body. But healthy advice aside, your family will thank you because the dish overall tastes great since it combines a slightly sharp and sweet flavor thanks to the caraway seasoning.

Braised Red Cabbage With Chestnuts

Ingredients:
2 teaspoons of canola oil
2 medium onions, halved lengthwise, and thinly sliced
1 head of red cabbage, halved, cored, and thinly sliced
2/3 cups of reduced-sodium chicken or vegetable broth (Always buy broth in cardboard containers instead of cans.)
2 teaspoons of sugar
1 teaspoon of caraway seeds
1 cup fresh chestnuts, cooked, peeled, and halved
1/3 cup of cider vinegar
1/2 teaspoon salt
black ground pepper, to taste

Preparation:
Heat oil in a large pot or Dutch oven over medium heat. Add onions and cook, stirring often, until light golden, 6 to 8 minutes.
Add cabbage and cook, stirring occasionally, until the cabbage wilts, about 5 minutes. Stir in broth, sugar, and caraway seeds; bring to a simmer. Reduce heat to low, cover and cook until the cabbage is very tender, 15 to 20 minutes.
Stir in chestnuts, vinegar, salt and pepper. Increase heat to medium and cook, uncovered, until most of the liquid has evaporated and the chestnuts are hot, 5 to 8 minutes.
Makes 8 servings.