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THE ALMASED® WEIGHT LOSS PLAN

THE 14-DAY PLAN

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DAY 1-3: THE INITIATION PHASE

To begin, your regular meals are replaced with Almased® (50g Almased® powder mixed with 200-350ml of water or 200ml of low-fat milk and 2tsps of essential fatty acids, i.e. flaxseed, walnut, olive or rapeseed oil). In addition, during this phase, it is recommended to consume vegetable soup as an additional meal to your three shakes. 

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DAY 4-7: THE REDUCTION PHASE

This phase supports steady and healthy weight loss. Two regular meals (preferably breakfast and dinner) are replaced with Almased®. Your other meal should be high in protein, lower in carbohydrates and rich in vegetables. 

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DAY 8-10: THE STABILISATION PHASE

This phase slowly accustoms your body to an increase in the consumption of regular meals, helping to support the body’s energy needs, while retaining muscle integrity. By replacing one meal, this can help maintain weight after weight loss.

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DAY 11-14: THE LIFE PHASE

Optionally, incorporating Almased® into your daily balanced diet is encouraged following your weight loss. Almased® can be used as a go-to healthy nutritious snack during the day or pre or post-exercise.

OUR TIP:

Combining Almased® with a moderate increase in your physical activity level will boost the success of your diet even more.

THE LONG-TERM PLAN

THE INITIATION PHASE

Just like beginning of the 14-day Plan, this phase resets your system. Take three Almased® shakes per day including soup.

Please note: This phase should not be continued for more than two weeks as this will result in unhealthy weight loss.

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THE REDUCTION PHASE

Steady and healthy weight loss is supported during this phase by replacing two regular meals with Almased®. Your other meal should be high in protein, lower in carbohydrates and rich in vegetables. This phase can last up to six weeks or until your desired weight has been achieved.

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THE STABILISATION PHASE

By replacing one meal with Almased®, this supports the maintenance of weight after weight loss. This phase can be continued for as many weeks as you desire.

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THE LIFE PHASE

Incorporating Almased® into your daily balanced diet is encouraged following your weight loss. Almased® can be used as a go-to healthy nutritious snack during the day or pre or post-exercise.

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IMPORTANT:

You should drink 1.6-2 litres of water per day in order to ensure the body is adequately hydrated.
Download both plans including delicious recipes at www.almased.co.uk

DELICIOUS, HEALTHY RECIPES

These delicious recipes are nutritious, easy to make and can be enjoyed throughout the Almased® programme.

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HERB OMELETTE WITH GOAT’S CHEESE

Ingredients (for 2 people): 

1 bunch of herbs, 1 shallot, 2 eggs, 50ml semi-skimmed milk, 1 tbsp rapeseed oil, 50g goat’s cheese, salt, pepper.

25 min. 1 portion contains about 320 kcal


Preparation 

  • Wash the herbs and chop finely. 
  • Beat the eggs in a bowl until frothy, add the milk and season with salt and pepper, fold in the chopped herbs. 
  • Peel the shallot, dice finely. 
  • Heat the oil in a frying pan, add the shallot and gently cook until translucent. 
  • Add the egg mixture to the pan and cook over a low heat until firm. Turn once. 
  • Crumble the goat’s cheese over the omelette and place a lid over the pan. 
  • Using a low heat, allow the cheese to melt for approx. 5 minutes.
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ESCALOPE OF CHICKEN WITH OLIVES SERVED ON SPINACH LEAVES

Ingredients (for 2 people): 

1 onion, 500g spinach leaves (frozen), 2 garlic cloves, 6 green and 6 black pitted olives, 3 sundried tomatoes, 1 tbsp olive oil, 2 chicken escalopes each weighing 180g, 1 tsp rapeseed oil, 100ml chicken stock, nutmeg, pepper, salt.

1 hr. 1 portion contains about 370 kcal 


Preparation 

  • Peel and dice the onion, gently fry in the oil until translucent. 
  • Add the spinach and the seasonings. 
  • Cover the pan with a lid to defrost and cook the spinach. Stir occasionally.
  • Peel the garlic and together with the olives, dried tomatoes and oil, roughly blend using a hand blender. 
  • Spread some rapeseed oil into a frying pan using a brush, heat and brown the chicken escalopes in the oil on both sides. 
  • Add the chicken stock, stir in the olive and tomato paste. 
  • Allow the chicken escalopes to simmer for approx. 5 minutes. 
  • Check the seasoning of the spinach and serve on pre-warmed plates. 
  • Place the chicken escalopes on top of the spinach and drizzle with the olive and tomato paste.
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FISH CAKES WITH SEASONAL VEGETABLES

Ingredients (for 2 people): 

150g salmon fillet, 100g tuna fillet, 100g halibut fillet, 1/2 stale bread roll, 1/2 bunch of spring onions (or leek), 1 carrot (approx. 80g), 2 sticks celery, 1 egg, 1 tsp cornflour, 300g seasonal vegetables (e.g. kohlrabi, fennel, pepper, courgette, asparagus), 1 red onion, 2 tbsp rapeseed oil, 2 tsp sour cream, 2 tbsp chopped herbs (e.g. parsley), 1 low-salt vegetable stock, sea salt, pepper, chilli. 

45 min. 1 portion contains about 535 kcal

Preparation 

  • Cut up the fish fillets into small cubes. 
  • Soak 1⁄2 bread roll in water. 
  • Wash, clean and finely dice the vegetables. 
  • Combine the fish and diced vegetables with the egg and cornflour and mix well, squeeze out the roll thoroughly and add to the mixture, add the seasonings to taste. 
  • Cover the mixture and leave to stand. 
  • In the meantime, wash and clean the seasonal vegetables, cut into pieces. 
  • Gently fry the diced onions in the oil, add the vegetables and carry on cooking, add some vegetable stock if required. 
  • Season to taste with salt and pepper and keep warm. 
  • Just before serving, stir in the sour cream and herbs. 
  • Heat the rapeseed oil in a pan, shape the individual portions of the fish mixture into burger shapes and slowly fry on both sides until golden brown. 
  • Place the vegetables on plates, top with the burgers and serve.
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QUINOA RATATOUILLE WITH SMOKED TOFU

Ingredients (for 2 people): 

80g quinoa, 200ml vegetable stock, 2 spring onions, 3cm ginger root, 150g carrots, 2 sticks celery, 150g courgette, 1 red pepper, 1 tbsp rapeseed oil, 100ml vegetable stock freshly ground black pepper, salt, curry powder, turmeric, cumin, 200g smoked tofu, 1 tbsp rapeseed oil.

45 min. 1 portion contains about 480 kcal


Preparation 

  • Bring the quinoa briefly to the boil in the vegetable stock and simmer for approx. 25 minutes on a low heat with the lid on. 
  • Turn off the heat and allow to soak for about another 5 minutes. 
  • Wash and clean the vegetables. 
  • Cut the spring onions into rings. 
  • Peel the ginger and carrots. 
  • Finely dice the ginger, carrots, courgettes, celery and pepper. 
  • Heat the oil, stir the ginger and curry powder into the oil, add the vegetables and cook gently. 
  • Add the remaining vegetable stock. 
  • Put a lid on the pan and braise for another 8 minutes. 
  • Add the spices and seasonings to taste. 
  • Mix the vegetables with the quinoa. 
  • Cut the tofu in slices with a thickness of approx. 0.5 cm and brown briefly in the oil on both sides. 
  • Arrange the quinoa and fried tofu on two plates with the tomato sauce.

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