Comer Para Perder (The Diet Solution Spanish Translation) Dispels Dietary Falsehoods

The diet industry has lived off falsehoods that have led their customers to an unhealthy path of weight loss for years. The Diet Solution has dispelled the lies and machinations starving yourself or eating processed alternatives. Comer Para Perder continues to expand The Diet Solution in a Spanish language format to reach a broader audience.

Elements of certain fats, derived from animal, and naturally occurring foods such as avocados, peanuts and olives promote the proper balance of bile that helps break down stored fat. The stubborn fat you cannot seem to lose. By following other diet plans and eating less or eating processed foods filled with preservatives your body cannot digest, you are actually doing harm to yourself.

The Diet Solution has been a best-selling book in English speaking markets and now is expanding globally. Author Isabel De Los Rios can now reach more people struggling with their weight with her message of proper nutrition and exercise while dispelling diet falsehoods that fueled the industry for years.

The Diet Solution Recipes

Many people have been asking me to send them some of the Diet Solution recipes as a sample. As so many people have asked this, what I have decided to do is post 3 of my favorite recipes from the Diet Solution Program.

I was also very keen to find out what I would be eating on this diet program, and from all the emails I’m getting its clear my readers want to know this as well. So, I have decided to post a much bigger list of recipes in my review, this will be just a list, not the actual recipes.

My Top 3 Favorite Recipes From The Diet Solution

The Diet Solution Recipe #1 – Tomato–Fennel Chicken with Cauliflower and Olives

PREPARATION TIME: approximately 45 minutes
SERVES: 4

2 tsp olive oil
8 boneless skinless chicken thighs
8 cloves garlic, thinly sliced
1 cup dry white wine, divided
28 oz crushed tomatoes (canned is fine)
1 cup chicken broth
1 tsp fennel seeds
¼ tsp ground cayenne pepper
1 tsp sun-dried tomatoes, minced
zest of 1 lemon
1 cup pitted kalamata olives
¼ tsp salt
? tsp pepper
4 cups cauliflower florets
1 tbsp chopped fresh parsley

Heat olive oil in a large pot over high heat. Brown chicken on both sides, cooking for about 3–4 minutes per side. Remove chicken from pot; reduce heat to low. Pour off excess oil.

To the same pot, add garlic and 1 tbsp wine. Cook 1 minute. Stir in remaining wine, crushed tomatoes, broth, fennel seeds, cayenne, sun-dried tomatoes, zest, olives, salt, and pepper. Return chicken to pot. Increase heat to high to bring sauce to a boil. Reduce heat to low; cover pot. Simmer 25 minutes.

Stir in cauliflower florets. Simmer 10 minutes more, until chicken is cooked through and cauliflower is tender. Remove chicken to a serving platter, and top with sauce. Sprinkle with fresh parsley.

The Diet Solution Recipe #2 – Herbed Lemony Lamb Chops

(The lemony seasoning makes delicious lamb chops, whichever cut you prefer.)

PREPARATION TIME: 30–35 minutes
SERVES: 4

1 tsp lemon zest (or ½ tsp lemon pepper seasoning)
½ tsp dried rosemary, crushed
1 tsp dried oregano
1 tsp dried tarragon
3 tbsp lemon juice
1 tbsp soy sauce
2 tbsp butter
4 lamb shoulder chops

Combine lemon zest, herbs, lemon juice, and soy sauce in a small bowl; set aside.
Heat butter in a large skillet over medium-high heat. Brown lamb chops on both sides, and leave in skillet. Pour seasoning over chops in skillet. Cover, and simmer over medium-low heat for 20–25 minutes, or until chops are tender.

Variation: The same seasoning ingredients could be used on lamb loin chops to be broiled. Reduce the amount of lemon juice to 1 tbsp and mix with herbs to make a paste. Spread on loin chops and broil 3–4 minutes per side, depending up thickness. Do not overcook.

The Diet Solution Recipe #3 – Spanish Tortilla

(This potato omelette is a traditional Spanish tapa, or appetizer, but it’s equally good for breakfast or brunch.)

PREPARATION TIME: 15 Minutes
COOKING TIME: 15 Minutes
SERVES: 6

1 pound potatoes (preferably sweet potatoes), peeled
1 large onion, diced
¼ cup olive oil
5 eggs
salt and pepper

Slice the potatoes as thin as possible and dry with a paper towel. Sauté potatoes and onions in olive oil over medium heat, turning frequently, until golden brown (about three minutes).

Meanwhile, beat the eggs with salt and pepper until foamy, 1-2 minutes. Pour the eggs over the potatoes, cover, lower the heat, and cook for about 5-7 minutes, until the omelette is set and the bottom is golden brown. Slide the omelette onto a plate, cover with the other plate, flip, and slide the omelette back into the pan, so that the cooked side is on top. Cover and cook for about 5 minutes longer. Cut into wedges and serve.