Eliana Elizabeth Domínguez

Eliana has lost a whopping 15 cm from her waist in 28 days and along with her exercise program at SlimmersEdge with the vibe machines, cardio and sit-ups she followed the Fat Buster Food Plan below every day. https://www.youtube.com/watch?v=JtNWGEPQKYI

Fat Buster Food Plan

Supermarket (shopping List for 1 Person)

  • Sango sprouts (or your favourite)
  • Hummus (Lisa’s Original) 380g
  • 4 drumsticks (free range)
  • Chickpea can (organic)

Tai-ping (cheaper) or Supermarket (shopping List for 1 Person)

  • Daikon or Chinese/Korean Turnip
  • Silver-beet, bok choy or kale (bunch)
  • 1 leek
  • Spring onion(bunch)
  • Carrots 800 grams or small bag
  • 1 lemon
  • 1 lime
  • 1 red onion
  • 1 apple
  • Millet 500g (or packet)
  • Sesame oil
  • Shoyu (soya sauce)
  • Brown rice vinegar (sushi vinegar)
  • Salt (rock or natural non-iodised)
  • Pepper (cracked)

Day 1 Evening dinner and preparation

Dinner:  Chicken with boiled carrots/daikon/silver-beet, quinoa, hummus with sango sprouts.

Ingredients:

  • 2 Chicken breast or 5-6 drum sticks
  • 1 tsp sesame oil
  • ½ cup millet and 1 ½ cups water
  • 1 cups carrot (julienned – long thin strips)
  • 1 cups daikon radish also called Chinese turnip (half moon – cut lengthways and then across)
  • 1 cups of silver-beet
  • ½ cup sango sprouts
  • 1 heaped tbsp hummus
  • 1 tsp shoyu or soya sauce
  • 1 tsp brown rice vinegar
  • Salt & pepper
  • ½ lemon  

Method:

  1. Bring 1 tsp of sesame oil to heat in a non stick fry pan then add chicken breasts or drum sticks and braise for 5-10 min on high heat turning about every minute to make sure they cook evenly and brown. Add 1 cup of water then put lid on for 10 min to cook juicy and right through, depending on your heat you may need to add another cup of water if it evaporates.
  2. In a separate saucepan with 1 ½ cups of water and ¼ tsp of salt add ½ cup of millet and bring to the boil, once boiling reduce to a low heat with lid on for 20 minutes, turn off and let rest for 5 minutes.
  3. In another saucepan with 2 cups of water, bring to boil and add the julienned carrots, half moon daikon and whole silver-beet leaves (so greens will be steamed on top) in that order and boil with lid off for 5 minutes then drain.
  4. Roll the silver-beet or preferred greens into a tube then slice fine place in bowl and flavour with a squeeze of lemon juice.
  5. Place daikon and carrots in a separate bowl and flavour with a splash of brown rice vinegar and pinch of salt.
  6. Serve: 1 or 2 drum stick or 1 breast, ¾ cup of cooked millet, ¾ cup sliced silver-beet, 1 cup carrot/daikon, 1 heaped tbsp hummus with a splash of shoyu and ¼ cup sango spouts.

Tomorrow’s lunch: Before you eat, make tomorrow’s lunch. Use two containers so one can be heated and the other for hummus and sprouts.

Next 3 days Breakfast – Millet Porridge: Prepare this also before you have dinner to allow cooking time.

¾ cup of cooked millet
1 apple

1 cup acidophilus yoghurt (200-300gram)

  • Leave about ¾ cup of cooked millet in the pot add 2 cups of water.
  • Add sliced apple.
  • Stir

Benefits: Millet is the most alkalizing grain and best for cooling the gut down for healing.

Day 2

Breakfast: Millet with apple porridge.

Lunch: Chicken with boiled carrots/daikon/silver-beet, millet, hummus with sango sprouts.

Day 2 Evening dinner and preparation

Dinner: Millet chicken biryani, accompanied with boiled silver-beet or favourite green, hummus and grated carrots/daikon and bean sprouts.

Ingredients:

  • 2 cooked drum stick or 1 cooked chicken breast
  • ½ cup cooked millet
  • ¼ cup grated carrot
  • ½ cup grated daikon radish also called Chinese turnip
  • 2 leaves of silver-beet (to be boiled)
  • ½ red onion diced
  • ½ cup Sango sprouts
  • 2 tbsp hummus
  • ½ tsp shoyu or soya sauce
  • ½ tsp brown rice vinegar
  • Salt & pepper
  • ½ lime
  • ½ lemon

Method:

  1. Slice cooked chicken (Slice off bone if you’re using the drum sticks), millet and red onion in a bowl and season with salt, pepper and lemon juice. Heat in a microwave or steam.
  2. Boil silver-beet for 5 minutes, slice fine and add lime juice with a pinch of salt.
  3. Finely grate daikon, coarsely grate carrot and add a splash of shoyu and brown rice vinegar.
  4. Hummus with a splash of shoyu.
  5. Sango sprouts.

Plate up with: 1 cup Millet Chicken biryani, 1 cup silver-beet, ¾ cup grated carrot/daikon, 1 tbsp hummus and ¼ cup sango spouts.

Tomorrow’s lunch: Before you eat, make tomorrow’s lunch. Use two containers so one can be heated and the other for hummus and sprouts.

Benefits: The red onion, daikon and sango sprouts keep the kidneys clean and functioning at a high level by stimulating the elimination of excess toxins, fats, and even water through urination.

Day 3

Breakfast: Millet with apple porridge.

Lunch: Millet Chicken biryani with boiled carrots/daikon/silver-beet, hummus with sango sprouts. 

Day 3 Evening dinner and preparation

Dinner: Sautéed leek, carrots, daikon, chicken and chickpeas with millet, boiled silver-beet with raw red onion and sango sprouts.

Ingredients:

  • 2 cups shredded chicken
  • 1 can chickpeas
  • ¾ cup cooked millet
  • 1 ½ cups leek diagonally sliced
  • 1 cups carrot (julienned – long thin strips)
  • 1 cups daikon (half moon – cut lengthways and then across)
  • 1 cups silver-beet
  • ½ red onion diced
  • ½ cup Sango sprouts
  • 2 tbsp hummus
  • 1 tsp sesame oil
  • ½ tsp shoyu or soya sauce
  • ½ tsp brown rice vinegar
  • Salt & pepper
  • ½ lime
  • ½ lemon

Method:

  1. Sauté leeks with sesame oil and a pinch of salt on high heat for 10 minutes stirring often.
  2. Add chickpeas to stir-fry including water in the can with carrot/daikon, place lid on top, turn down to medium heat/high for 15 minutes (or liquid has evaporated).
  3. Add chicken and millet into stir-fry then season with shoyu and brown rice vinegar, letting rest for 5 minutes with lid on.
  4. Boil silver-beet for 5 minutes, drain and slice fine, add diced red onion then a squeeze of lime and pinch of salt.
  5. Sango sprouts with a squeeze of lemon.

Plate up with: 1½ cup sautéed leek, carrots, daikon, chicken, millet and chickpeas, 1 cup boiled silver-beet with raw red onion and ¼ cup sango sprouts.

Tomorrow’s lunch: Before you eat, make tomorrow’s lunch. Use two containers so one can be heated and the other for hummus and sprouts.

Benefits: Chickpeas are the highest fluid absorbing legume and very good for eliminating fluid retention or abdominal bloating. Sometimes known as Garbanzo or the Egyptian pea, they are high in protein.

Day 4 

Breakfast: Millet with apple porridge.

Lunch: Sautéed leek, carrots, daikon, chicken and chickpeas with millet, boiled silver-beet with raw red onion and sango sprouts.
Evening dinner and preparation
Dinner four: See what’s left over and let me know what you prepared and how it went!