Dr Michael Mosley discusses low carb meals

We use your sign-up to provide content in ways you’ve consented to and to improve our understanding of you. This may include adverts from us and 3rd parties based on our understanding. You can unsubscribe at any time. More info

There are many techniques for losing weight but finding the one that works best can be hard. And Dr Michael Mosley acknowledged the process isn’t at all easy, especially when people are changing from a high-carb diet to a low-carb diet.

It is a change that will be sure to have an impact on slimmers, but he provided some recipes to help make the transition a little easier.

His Fast 800 diet approach helps people achieve rapid weight loss and be “less likely” to be tormented by hunger and cravings.

Once a person makes that commitment to a diet, Dr Mosley explained they will have to step away from sugary puddings and eat much less food than they’re used to.

He said: “The good news is I have used the latest scientific thinking on appetite and fat metabolism.”

His new formula is based on eating more protein and fewer carbs, meaning the pounds that are lost will be the stubborn, difficult-to-shift fat and not muscle.

He explained: “To achieve ketosis, you have to stop feeding your body sugar or carbs that easily raise your blood sugar.

“So for the first phase of the diet, carb-rich bread, cereals, cakes, biscuits, pasta and potatoes are off the table and out of the house.

“Even a biscuit or a small chocolate bar could be enough to tip your body out of ketosis,” he warned.

He also recommended in the initial rapid weight-loss stage, people should avoid starchy vegetables and most fruits except berries.

He said: “But that doesn’t mean you can’t indulge in meals which are just as satisfying as carbohydrate-rich dishes.”

Dr Mosley outlined some “clever, calorie-counted, nutritious recipes” to keep slimmers feeling full and satisfied.

“There’s no reason to miss classic carbs at all!” he exclaimed.

Dr Mosley’s famous diet plans offer many no-carb alternatives.

Flourless ham, cheese and spinach muffins – makes six


55g cream cheese

Four medium free-range eggs

30g ground almonds

Three quarters tsp baking powder

50g Gruyere or Cheddar, grated

50g ham, roughly chopped

One block frozen spinach, 50g approx, defrosted and excess liquid squeezed out


Preheat the oven to 200c/ 180c fan/gas 6. Line a muffin tray with six muffin cases (alternatively use a silicone muffin mould).

Place the cream cheese, eggs, ground almonds and baking powder in a medium bowl and whisk until smooth.

Stir in the remaining ingredients and season with salt and freshly ground black pepper.

Pour into the prepared muffin tin and bake for 15 minutes.

Pear and raspberry crumble – serves two

Per serving: 193.5kcals, four grams protein, nine grams carbs


100g fresh or frozen raspberries

Two pear halves from can, drained and sliced

25g dark chocolate, cut into small chunks

25g desiccated coconut

50g broken walnuts

Two tbsp Greek yoghurt


Preheat the oven 190c/fan 170c/gas five.

Divide the raspberries between two ramekins and top each pile with a half pear.

Scatter the chocolate chunks, coconut and walnuts over the top and bake in the oven for 10 minutes until warmed through and the nuts are just toasted.

Serve with the yoghurt.

Tomato, chorizo and mozzarella pizza with rocket dough – makes five pizza bases

Per serving: 313kcals, 9.6 grams protein, 12 grams carbs

Topping per serving: 160kcals, 12 grams protein, two grams carbs

Topping for one


140g ground almonds

60g psyllium husk

Two tsp baking powder

One tsp fine sea salt

Three egg whites

200ml warm water

50ml olive oil

Two tsp cider vinegar

For the topping

One tsp tomato puree

15g chorizo diced

One quarter ball mozzarella, torn

One half tsp dried oregano

A small handful of rocket


Preheat the oven to 200c/ fan 180c/gas 6. Mix all the dry ingredients together in a bowl and add the egg whites, warm water, olive oil and cider vinegar and give it all a quick mix until well combined into a dough-like ball.

With a few drops of olive oil, divide the mixture into five balls, placing one ball on a piece of non-stick baking paper and place another piece of baking paper on top.

Press down, then use a rolling pin to roll out the base until it is 1-2mm thick. Repeat with the remaining balls or store them in the fridge or freezer for another day. Transfer the non-stick baking paper to a baking sheet, then spread with the tomato puree and scatter the chorizo and mozzarella over the top.

Sprinkle with the oregano and season with salt and freshly ground black pepper. Bake for 15 minutes, or until the pizza is just crispy and golden brown around the edges. As soon as it is out of the oven, scatter with rocket. Fill half the plate with salad.

Source: Read Full Article