jillian michaels recipe for losing five pounds in seven days

get 60 ounces of distilled or pure water
add a tablespoon of sugar free cranberry juice
add one dandelion root tea bag
add two tablespoons of lemon juice

drink the 60 ounces every day for seven days

this recipe works because it helps flush out excess water weight you have carrying around in your body.

THIS is what I made!!! Grapefruit Sorbet!!!

photo by davidle bovitz

AND… Peanut Butter Banana Sorbet

photo by the kitchn

They complimented each other really perfectly! And was a good ending to a delicious meal.

ps. I don’t have an ice cream machine. but I found a great little tutorial on how to make ice cream with out a machine. it’s really easy, but takes a little time and patience.

(photo by Andrew Scrivani for The New York Times)

Here’s the recipe:

4 scallions, trimmed and cut into one-inch pieces
2 garlic cloves
1 piece fresh ginger (an inch long), peeled
1 small fresh hot chili (like jalapeño or Thai), stem and seeds removed
1 1/2 pounds sweet potatoes, peeled and cut into one- to two-inch chunks
3 tablespoons peanut oil
Salt and freshly ground black pepper
1 tablespoon soy sauce, more for serving.

1. Put scallions in food processor and pulse until finely chopped; remove. Add garlic, ginger and chili to the processor and pulse until minced; remove. Fit the processor with grating blade and grate sweet potatoes.

2. Put oil in a large nonstick or well-seasoned cast-iron skillet over medium-high heat. When hot, add garlic-ginger-chili mixture and fry for 30 seconds. Add half the scallions and all the potatoes and sprinkle with salt and pepper. Cook, stirring or tossing, until the potatoes are lightly browned, about 10 minutes; the potatoes need not be fully tender.

3. Add soy sauce, toss once, and transfer potatoes to serving platter. Garnish with remaining scallions and serve immediately with additional soy sauce, if desired.

Yield: 4 servings.

I just made this for dinner tonight and it turned out so good that I have to share it! I changed it up a little because I didn’t have all the same ingredients. I substituted a pumpkin I got in Half Moon Bay at a pumpkin patch instead of the butternut squash, used red quinoa and I used regular paprika(which actually added a bit of spiciness) instead of Hungarian.

Blueberry Yogurt Cake with Lemon Glaze

Cake
1-1/4 cups all-purpose flour, divided
1/4 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup light brown sugar
1/3 cup grape seed oil
2 Tablespoons Cointreau liqueur (or water)
1 teaspoon vanilla extract
2 large eggs, room temperature
7 oz. plain Greek yogurt
2/3 cup fresh or frozen blueberries (thawed)

Glaze
3 Tablespoons lemon juice
2 Tablespoons light brown sugar
1 Tablespoon Cointreau liqueur (or water)

Sift together 1 cup plus 3 Tablespoons flour, cornmeal, baking powder and salt in a bowl.

Beat brown sugar, oil, Cointreau (or water) and vanilla in a separate bowl with electric mixer until smooth. Beat in eggs. Alternately add flour mixture and yogurt to egg mixture until combined.

Toss blueberries with remaining 1 Tablespoon flour and fold into batter.

Grease and flour a 9 x 5 loaf pan. Pour batter into prepared pan and bake in a 350 degree oven for 70 minutes (mine only took 50 minutes, possibly even less but I hadn’t checked on it; that’s a big discrepancy to me so watch your cake starting at 45 minutes) or until a toothpick inserted in center comes out clean. Cool for 10 minutes before flipping out of pan.

To make glaze: Whisk together all ingredients in small bowl. Poke holes all over the top of the cake with a wooden skewer. Brush cake with glaze. Cool completely before serving.

I made whole wheat bread. It’s super yummy.

And I made chocolate chip cookies last night. One of my favorite things for breakfast!

I took the Cake Balls to Bobby’s Super Bowl party. Where I witnessed the world’s best yogurt beard on the world’s cutest one year old.

My photos wouldn’t do it justice, so I poached some of Bake’s photos to show you what this dream-in-a-bowl looks like.