Nutrition

Weight loss: Michael Mosley on how to flip metabolism for maximum results in a ‘few weeks’

Dr Michael Mosley has been helping thousands lose weight; be it by following one of his diets, or taking on his tips and advice when it comes to exercise. Having successfully lost weight himself, he is on a mission to educate, and one thing he is passionate about is “flipping the metabolic switch”. But what does that mean and how can it result in shedding a few pounds in a matter of “a few weeks”? 

“Your pancreas releases insulin to help the body to use the sugar as fuel. 

“This rapidly reduces your blood sugar levels, and any glucose not used for immediate energy is stored as glycogen.” 

He added: “Once your glycogen stores are full, excess glucose is stored as fat, meaning we gain weight. 

“What’s more, with more sugar in your blood, the pancreas makes more insulin to help distribute the glucose. 

rebecca miller weight loss

Aubergine lasagne rolls recipe  

Ingredients (serves four): 

Two aubergines cut lengthways into 0.5cm slices

One tbsp and one tsp olive oil

One clove garlic

400g passata

One tsp dried basil

One lemon, zest and juice

200g frozen spinach, defrosted and drained

100g ricotta

Half a ball of mozzarella, torn into small pieces

Four small handfuls rocket

One tsp extra virgin olive oil

Method: 

Preheat the oven to 200C/180C fan/gas mark six.

Brush the aubergine slices with the tbsp of olive oil then cook on baking sheets for eight to 10 minutes until they have softened. Meanwhile, heat the remaining one tsp of olive in a pan and cook the garlic for one minute, then add the passata, dried basil and some seasoning.

Simmer for five minutes then add the lemon juice. In a bowl mix the spinach, ricotta, lemon zest and some seasoning. Once the aubergine has cooked, spoon two tsp of the spinach mixture at the end of each slice then roll them up and place them in a baking dish. Pour over the tomato sauce then top with the mozzarella.

Bake for 20-25 minutes or until golden and bubbling. Serve with the rocket tossed in extra virgin olive oil and some seasoning.

Low calorie: 275 / High calorie: 425

Higher-calorie: Increase to three aubergines, 200g ricotta and add one avocado to the salad.

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