This Morning: Michael Mosley discusses 800 calorie diet
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Weight loss is something many people want to achieve, but without the right tips and recommendations, only a few succeed at it. Dr Michael Mosley said his ultimate diet hack to lose weight is a high fibre breakfast – and shared his favourite recipe so you can try at home.
Dr Michael Mosley, who created the Fast 800 diet, explained why having a breakfast high in fibre is so important.
“Diets high in fibre help you stay full and feed the good bacteria in your gut, for an improved mood.
“There are two type of dietary fibre, soluble and insoluble – yet both have great benefits.
“Soluble fibre aids digestion and helps to reduce blood sugar levels, which can assist in reducing the risk of insulin resistance and type 2 diabetes.
“Insoluble fibre also helps to reduce the risk of type 2 diabetes and promotes bowel regularity by adding water to stools, preventing constipation,” he explained.
“One of the main reasons for opting for a low carb, high protein breakfast is that you won’t then get famished in the middle of the morning and feel tempted to tuck into a pastry.
“Lots of studies have shown that if you eat a protein-rich breakfast, perhaps something with egg or fish, then this will keep you fuller for longer,” Dr Mosley said.
Dr Mosley recommended trying his ‘Green Brekkie Bowl’ which is “a vegetable-packed breakfast bowl that’s full of flavour and nutrition” and that only has 343 calories.
Green Brekkie Bowl recipe
Half tablespoon of olive oil
Half tablespoon of ground paprika
Half tablespoon of ground cumin
Half tablespoon of ground turmeric
A quarter tablespoon of chilli flakes
70g kale, hardy stems removed and leaves shredded
Half courgette (approx. 75g or 2 2/3 oz), chopped
Five mushrooms, sliced
50g spinach leaves
Two large free range eggs
Half avocado, mashed
Dr Mosley starts by placing a large fry-pan over medium heat and adds the olive oil, spices, kale and courgette.
He cooks it for approximately seven minutes, or until the kale turns soft.
He then adds the mushrooms and cooks for another five minutes. Finally, he adds the spinach, turns off the heat and stirs through.
Michael Mosley then proceeds to poach the eggs and to do so, he pours cold water into a large saucepan until approximately eight centimetres deep and adds some vinegar to the water.
“Bring the water to a boil, then reduce the heat to low (water should still be simmering around the edge),” he said.
He cracks an egg into a shallow bowl and using a wooden spoon, he stirs the water to create a whirlpool.
“Tip the egg into the water. Cook for two to three minutes for a soft yolk, or three to four minutes for a firm yolk,” he recommends.
Using a slotted spoon, he removes the egg from the water and then repeats the same process with the other egg.
“Place the greens into a large bowl, add the mashed avocado and top with the poached eggs. Season with salt and pepper and enjoy!”
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