People who wish to shed ten to twenty pounds in thirty days or even in sixty days would do well to understand how a weight loss program works and how it will help them. Performing exercises regularly is certainly helpful and so too is eating less. However, there are more effective means of achieving weight loss which requires that you take positive action and eat proper (and recommended) foods.

The twenty-first century has been marked by an alarming rise in numbers of obese and overweight people and part of the reason for such problems is the busy lives that we lead which leaves little time to exercise or remain active. However, there is hope for these obese and overweight people in the form of a weight loss program that is known as Bistro MD, which is popularly known as “Diet To Your Door”.

Bistro MD has is the product of extensive testing by doctors, physicians as well as professional chefs and it is thus almost certain to work in helping people shed their excess weight. The foods contained in this weight loss program will help improve your body’s metabolism, and as an added incentive, when you order this program from the official Bistro MD site you stand to receive bonuses (free) and you can also avail of free consultation.

As a diabetic, are you constantly looking for simple diabetic recipes? Recipes for diabetics sometimes offer some very bland and tasteless menu ideas. Here are a couple of my favorite recipes for diabetics that taste great. Your non diabetic family members will love them, too!

First, let me say I am not a nutritionist nor medical professional of any kind. I am, however, diabetic having been diagnosed with type 2 diabetes in 1996. These recipes are a compilation of ones I have used since then.

Breakfast is one of our most important meals. Starting the day with a good breakfast gives us energy for the rest of the day. This is even more important if you are diabetic. Here then, are two of my favorite diabetic breakfast recipes.

Weight Watchers Diabetic Blueberry Scones recipe
Makes 8 servings

Ingredients
1 1/2 cups fresh blueberries, picked over and rinsed
1 1/4 cups all-purpose flour
3/4 cup whole wheat flour
1 tablespoon baking powder
3 tablespoons Splenda (plus more for sprinkling on top if desired)
4 tablespoons heart-healthy margarine
1/3 cup fat-free evaporated milk
1/2 cup egg whites, lightly beaten
1 tablespoon egg white (optional)
1/4 teaspoon nutmeg, rounded
1/2 teaspoon salt, scant
1 teaspoon lemon zest, grated

Preparation
1. Adjust the rack to center of the oven, and heat to 400 degrees F.
2. In a large bowl, sift together the two types of flour, 3 tablespoons Splenda, baking powder, and salt. Using a pastry blender or two knives, cut in the margarine until the largest pieces are the size of small peas.
3. Stir in the blueberries and lemon zest.
4. Using a fork, whisk together the milk and egg white in a liquid measuring cup.
5. Make a well in the center of the dry ingredients and pour in the cream mixture.
6. Stir lightly with a fork just until the dough in lightly mixed.
7. Turn out onto a lightly floured surface, and press/pat into an 8-10 circle.
8. Using a sharp knife, cut into eight wedges.
9. Transfer to the baking sheet lightly sprayed with cooking spray.
10. Brush the top with some egg white and sprinkle with Splenda if desired.
11. Bake for about 25-30 minutes (until golden brown).
12. Transfer the scones from the baking sheet to wire racks to cool.

WW POINTS per serving: 4
Nutritional information per serving: 193 calories, 6.2g fat, 2.6g fiber

With summer now officially started since Memorial Day has passed, much of the country is now experiencing very hot temperatures. Because of this, many people cannot stand the thought of turning on the stove or oven in the house to cook dinner. A simple solution to the dilemma of “I want to eat but not turn on the stove because it’s too hot” is the salad. Salads are a mixture of cold foods which usually include vegetables or fruits, a dressing of some sort, nuts and or croutons.

Weight Watchers Bright Summer Salad recipe
Makes 6 servings

Ingredients
4 cups cherry tomatoes or grape tomatoes (halved)
1 small red onion (thinly sliced)
2 garlic cloves (minced)
2 ripe avocados (seeded, peeled, and diced)
1 tablespoon minced jalapeno pepper (seeded)
1 tablespoon caper
1/2 teaspoon Dijon mustard
1 lemon, juice of
1 lime, juice of
1 bunch fresh cilantro or parsley (chopped)
1/2 teaspoon kosher salt
ground black pepper

Preparation
1. Place the tomatoes, avocados and red onions in a bowl.
2. Carefully mix together the remaining ingredients and pour over the tomato mixture.
3. Chill for about 30 minutes to let the flavors blend; serve.

WW POINTS per serving: 3
Nutritional information per serving: 140 calories, 10.2g fat, 6g fiber

Fruit salad is probably one of the easiest and tastiest things in the world to make. Any seven-year old can whip up their salad in no time at all. In fact, for a real bonding time with your kids, you can involve them in the kitchen and have fun whipping up this fabulous desert.

This is particularly popular during the summer when fresh fruits abound, however, summer or winter, it doesn’t really matter as fruits grow all year round. There’s really nothing to putting together fruit salad rcipes.

Ethiopian Fruit Salad recipe
Makes 4 servings

Ingredients
1 1/2 cups seedless grapes
1 ripe mango, peeled and cut in pieces
1 navel orange, peel removed and cut in sections
1 small ripe papaya, peeled and cut in pieces
1 banana, sliced

Preparation
1. Combine all the cut up fruit.
2. Add the sliced banana just before serving.

One serving is approximately 214 grams.
WW POINTS per serving: 2
Nutritional information per serving: 133 calories, 0.4g fat, 3.7g fiber

Shrimp and Mango Salad with Glass Noodles recipe
Makes 4 servings

Ingredients
1 lb medium or large shrimp (cooked, peeled and deveined)
4 ounces very thin glass noodles
1 large mango, peeled and cut into 1/2-inch cubes (1 pound)
3 scallions, thinly sliced crosswise
1/4 cup coarsely chopped fresh basil
1/3 cup rice vinegar
2 tablespoons sugar
1 teaspoon chopped fresh serrano pepper or jalapeno chile, including seeds (to taste)
1 1/2 teaspoons salt

Preparation
1. In a large bowl, cover the noodles with boiling-hot water and let stand for 8 minutes.
2. In a colander, drain well the noodles and rinse with cold running water, then return to bowl.
3. While the noodles are soaking, combine the shrimp, mango, scallions, basil, and chile in another large bowl.
4. In a measuring cup, stir together the vinegar, salt and sugar, until the sugar is dissolved, then toss half of sauce with the shrimp salad and half with the noodles.
5. Serve the noodles topped with shrimp salad.

One serving is approximately 235 grams.
WW POINTS per serving: 6
Nutritional information per serving: 289 calories, 2.2g fat, 1.7g fiber