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Everyone wants to lose weight not only to become healthy but also to look good; after all, no one would love you if you have a fat belly and a pair of flabby arms. People also want to shed all those extra pounds pf fat in the shortest time possible. Most people go to the traditional diet route but some even use the lipodissolve fat-dissolving injections.

Then again, some people need a bit of extra support to help them achieve quick weight loss! Here is where weight loss food programs come in.

There are many weight loss food programs popping up in recent years but not all of them are worth your money. Some are endorsed by celebrities, but just because a clinic is endorsed by celebrities doesn’t mean that it is good. Most of the weight loss food programs would promise you the impossible, so it is important to do your due diligence before you join any of them.

Before you join a weight loss food program, enquire about the following:

1. Presence of qualified physicians: Enquire if there are any qualified physicians present at the clinic. For one, weight loss cannot always be achieved by diet and exercise; in some cases, people gain weight because of medical complications and in such cases, the person will need medical attention.

For another, it is important that you don’t suffer from some kind of side-effects after weight loss. In short, if there are no physicians available at the clinic, then don’t join it!

2. Time taken: Enquire how much time it takes on an average to lose weight, and how much weight could be lost within that time period. The salespersons might try to offer misleading answers on this question so make sure to do local enquiries too!

Remember that if the clinic claims to help people lose huge amounts of fat within a very short time, say fifty pounds within two months, then that means they are using some unhealthy weight loss methods. Run away from such clinics!

3. Food: What food do they suggest you to eat? This is a very crucial question you should ask yourself before joining a weight loss food program! Most of the weight loss food programs offer pre-packaged meals to their clients. Pre-packaged meals are okay if you can spend hundreds of dollars on them, but what if you don’t have that much money?

Besides, what will happen after you lose weight successfully? Will you keep spending ridiculous amounts of money on food? Any weight loss food program which limits you to their pre-made meals is not a viable solution for you! You should be allowed to cook foods on your own!

4. Exercises: Regardless of whatever people tell you, it is almost impossible to lose weight fast without the aid of exercises. Changing your eating habits alone won’t yield any permanent results! Weight loss can be achieved only when you combine healthy eating with physical activity.

Exercises boost your metabolic rate, which in turn helps you burn fat fast. If the clinic in question doesn’t include exercise in their weight loss program, this is not a suitable clinic for you!

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- 6 large green onions
- 2 green peppers
- 1 or 2 cans of tomatoes (diced or whole)
- 3 Carrots
- 1 Container (10 oz. or so) Mushrooms
- 1 bunch of celery
- Half a head of cabbage
- 1 package Lipton soup mix
- 1 or 2 cubes of bouillon (optional)
- 1 48oz can V8 juice (optional)
- Season to taste with salt, pepper, parsley, curry, garlic powder, etc.

Slice green onions, put in a pot and start cooking. Cut green pepper stem end off and cut in half, take the seeds and membrane out. Cut the green-pepper into bite size pieces and add to pot. Take the outer leafs layers off the cabbage, cut into bite size pieces, add to pot. Clean carrots, cut into bite size pieces, and add to pot. Slice mushrooms into thick slices, add to pot .If you would like a spicy soup, and add a small amount of curry or cayenne pepper now. You can use beef or chicken bouillon cubes for seasonings. These have all the salt and flavors you will need. Use about 12 cups of water, cover and put heat on low. Let soup cook for a long time – two hours works well. Season to taste with salt and pepper.

This is the recipe I found, and from speaking to several people this is my conclusion: if you stick to the plan, it can work for you, yet this whole cabbage soup business is for those who can actually appreciate it. As for me, I truly believe that one should consume not only what would make his loose weight, but also something that would taste good! What would be the point of suffering if your final goal is to feel good? I think that one should enjoy not only the result but also the process!

Try this cabbage soup recipe. You will not regret it. There aren’t a lot of tatsy and healthy foods as the cabbage soup.

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There’s nothing better than hearty foods to chase away winter chills, and as a young man in Northern Ireland, Colum Egan relished the warming effect of his Mother’s homemade soup. Today, as the master distiller of Old Bushmills Distillery in County Antrim-the world’s oldest Irish whiskey-Egan still enjoys “heating his bones” with a big bowl of soup.

“I think soup was bred into me by my mother. She says that there is both eating and drinking in it,” says Egan.

Another of Egan’s favorite dishes is salmon. “I love the thought of eating wild salmon from the very river that is the source of water for our Irish whiskey.”

Chefs around the globe have long turned to spirits to add levels of complexity and flavor to their favorite recipes, so it should come as no surprise that Irish whiskey has a place in modern recipes that will delight the palate long after St. Patrick’s Day.

But for those seeking tradition, Egan shares his favorite recipe for Irish coffee. Pour 11/2 ounces of Bushmills Original Irish Whiskey into a warm glass. Fill with strong black coffee and top with whipped cream.

Bushmills Wild

Mushroom Soup

1 oz. dried porcini mushrooms (soaked in warm water and finely chopped)

1 cup warm water

olive oil

butter

2 leeks-finely sliced

2 shallots-chopped

1 clove garlic-chopped

8 ozs. fresh wild mushrooms -chopped

4 cups beef stock

1/2 tsp. dried thyme

1/2 cup double cream

Salt & freshly ground black pepper

Sprigs of fresh thyme to garnish

3 capfuls Bushmills Original Irish Whiskey

Serves four

In large saucepan, sauté leeks, shallots and garlic in butter and oil until soft, stirring frequently (about 5 minutes).

Add wild mushrooms and stir over a medium heat until they begin to soften. Add beef stock and bring to a boil. Add the porcini, soaking liquid, thyme and salt and pepper. Lower the heat, half cover the pan and simmer gently for 30 minutes, stirring occasionally.

Pour about 3/4 of the soup into a food processor and blend until smooth. Combine with remaining soup, add heavy cream and heat through. Check the consistency, adding more stock or water if the soup is too thick. Add 3 caps of Bushmills Original Irish Whiskey. Season to taste. Serve hot, garnished with sprigs of fresh thyme.

Peppered River Bush Salmon With Bushmills Whiskey Cream Sauce

1 Tablespoon black peppercorns, crushed

1/2 Tablespoon white peppercorns, crushed

2 6-oz. salmon steaks

1 teaspoon Dijon mustard

freshly ground sea salt

butter

1 Tablespoon Bushmills Original Irish Whiskey

1/2 cup heavy cream

1 tablespoon chopped fresh chives, plus extra to garnish

Serves two

Combine crushed peppercorns. Cover salmon steaks with mustard and press peppercorns into the cut sides of the salmon to form thin coating. Season with salt.

Melt butter in a hot pan. Add salmon steaks. Reduce the heat to medium and cook on one side, until browned, about 3 minutes.

Increase heat to medium high, turn over salmon. Add whiskey. Cook rapidly until the whiskey has been reduced. Add the cream and stir quickly, scraping up any bits that are sticking to the bottom of the pan. Bring to a boil.

Cook until the sauce starts to thicken (1-2 minutes), then season to taste with salt and pepper. Stir in the chopped chives and serve immediately, garnished with the extra chives.

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We all love spicy chicken; except if you are allergic or you just can’t love spicy food. Being a chicken lover myself, I have collected 3 hot n’ spicy recipes for you to try out in your chicken today or anytime you would like to treat yourself for a deelicious meal; they make good family specials as well! Although they have similar names, they are very different. Perhaps their origins differ.

Hot N’ Spicy Chicken Recipe #1. Spicy Chicken Wings

- 1 lg. can Parmesan cheese
- 2 tbsp. oregano
- 4 tbsp. parsley
- 1 tsp. salt
- 1 tsp. pepper
- 1 stick margarine
- 4-5 lbs. chicken wings

Line cookie sheet with aluminum foil. Melt margarine in small pan. Cut up chicken wings. Discard tips. Mix all dry ingredients in bowl. Dunk chicken wings in margarine and roll in cheese mixture. Place on cookie sheet. Bake in preheated 350-degree oven for 1 hour. Serve warm.

#2. Hot Chicken Wings

Chicken wings
1/2 stick margarine
1 bottle Durkee hot sauce
2 tbsp. honey
10 shakes Tabasco
2 tsp. cayenne pepper (optional)

Deep fry wings for 20 minutes. Drain and dip and let set in sauce. Take out to dry and then serve.

#3. Hot-N-Spicy Chicken Wings

5 lbs. bag chicken wings (drumettes)
12 fl. oz. Louisiana Pre Crystal Hot Sauce
1-2 sticks butter

Fry chicken wings until golden brown and drain on paper towel. Mix hot sauce and melted butter and pour into deep pan or crock pot. Add chicken wings to sauce and heat thoroughly.