Lose Weight before Wedding

Lose Weight before Wedding

Lose weight before  wedding

Shed bodyweight before a wedding:-

Finding yourself in a situation where you feel you need to lose weight before your big day can be daunting, especially if you haven’t prepared properly and don’t have long till the wedding. If you have at least a week then there are ways to make sure you look your best on you wedding day. Here are some simple tips that can greatly help and a five day meal plan that will help you look slim and fantastic on you big day.

1. Less sugar – This can be tricky, make sure if preparing food yourself that you are not adding extra sugar and always check the labels of the ingredients you are using for sugar content.
2. More water – Water is great for helping to lose and will also help make your skin more radiant. A simple math equation can help you determine how much water your body will need for optimum weight loss – divide your weight and that will give you how much water you should intake daily in ounces.
3. Exercise – Try to keep as active as possible and to exercise regularly. Cardio exercise works the best here whether jogging or aerobics, whatever works best for you.
4. Cut the carbs – Literally, cut down your carbohydrates as much as possible or if you are able to cut them out completely.
5. Sleep – Make sure that you are getting enough sleep, this will help reduce the look of fatigue and will help your body burn calories.

 Five day meal plan:-

The five day meal plan can work wonders in a short time. The meals suggested here will help you lose a little weight but will also reduce bloating, giving the illusion that you have lost even more weight, definitely worth it if you want to look perfect on your wedding day.

Breakfast

Breakfast:-

1. Chopped melon and strawberries – 300g combined strawberries and melon (chopped) and low fat yogurt (approx. 200g). Dress the fruit with the low fat yogurt, a perfect healthy and light breakfast.
2. Blended breakfast smoothie – 1 peach, 100g of strawberries, skimmed milk (approx. 100g), and 1 spoon of oat bran and a handful of walnuts. Blender required.
3. Eggs and tomatoes on toast – Handful of cherry tomatoes, 2 eggs and 1 slice of multigrain bread. Fry tomatoes and eggs to liking and serve on toast.
4. Raspberry ricotta wrap – 1 wheat tortilla, handful of raspberries, 100g ricotta, 12g toasted almonds. Roll tightly and fold one end.
5. Boiled eggs with sourdough toast – 2 eggs, 1 slice of toast, small amount of spread. Serve eggs sliced on toast.

Lunch

Lunch:-

1. Crudités and hummus – 100g of low fat hummus, bundle of crudités and 1 wholemeal pita. Prepare pita and slice to dip with crudités.
2. Tuna and anchovy salad – Dressing of lemon juice, 1 pita bread, 1 tsp of water, 1 tsp of olive oil, 1 tsp of vinegar, 3 chopped anchovies, chopped lettuce & cucumber, 100g of tuna and a couple of olives. Mix and serve as salad.
3. Sweet potato ricotta – Block of cucumber & spring onion, 100g ricotta and 200g sweet potato. Pre heat oven to 180C and bake sweet potato for 45mins. Open and fill.
4. Avocado and turkey warp – Tortilla, watercress, chopped chilli, chopped spring onion, 2 tomatoes (chopped), 100g turkey breast and 65g chopped avocado. Place ingredients and fold wrap tight.
5. Crab sandwich – 100g fresh crab, chilli sauce, horseradish, mustard, parsley, lemon juice and 1 spring onion. Mix all ingredients and use as a pate for toast.

Dinner

 Dinner:-

1. Mackerel and fennel salad – Slice 1 fennel bulb and 2 spring onions. 60g low fat yogurt, 1 tsp of lemon juice, 150g new potatoes, 1 egg, 100g mackerel fillet. Season mackerel and grill for 3 minutes a side. Fry fennel for approx. 5 minutes. Poach 1 egg and mix all the ingredients together in a bowl with salad and place poached egg on top.
2. Haddock in lime – Fresh haddock fillet (140g), 25g of peas, chopped chives, wholegrain rice and fresh lime juice. Marinate the haddock in lime for 15 minutes and then grill haddock to your liking. Boil rice and serve together with peas and chives sprinkled on top.
3. Chicken (poached) with mange tout – 50g mange tout, 150g chicken breast, chicken stock, pinch of fennel seeds, lemon zest and a portion of new potatoes. Bring stock and fennel seeds to a simmer in a small pan and add the chicken and lemon zest. Poach chicken until cooked and boil new potatoes, follow up with lightly grilling the chicken.
4. Red onion and courgette omelette – 2 eggs, sliced courgette, 3 tomatoes and portion of red onion. Lightly fry courgettes and onion then add to omelette as you would normally.
5. Fillet of steak – Fillet steak, 1 slice of sourdough bread, watercress, and garlic clove, 1 sliced tomato, mustard and pickled cucumber. Grill steak to your liking and serve together with all other ingredients as a bruschetta.