Finally: An expert-crafted strategy that you can keep up for the week and a half—and beyond.
Keto. Flexitarian. Paleo. Whole 30. Vegan.
There are as many diets in existence as there are dangerous weight loss myths. So which eating style should you choose when you’re on a get-fit-quick and have just 10 days?
Turns out, numerous studies have found it essentially doesn’t matter which plan you follow for rapid weight loss, be it low-carb or low-fat, as long as you’re eating fewer calories than you’re burning.
The key is that it’s sustainable: a strategy that you can keep up for the week and a half—and beyond.
“There should be no amount of time you limit yourself to make a healthy choice,” says Leah Kaufman, RD, owner of Leah Kaufman Nutrition in New York City.
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Whether you’re losing LBs to improve your heart health or shedding for the wedding, try this totally doable 10-day rapid weight loss plan.
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Day 1: Get Your Mind Right
Set (and write down) reasonable expectations for what you plan to achieve during your challenge.
“You can absolutely make a difference in 10 days,” says Brooke Alpert, RD, a dietitian in New York City and the author of The Diet Detox, but don’t expect to shed 20 pounds a la The Biggest Loser.
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“While actual weight loss will be around three to four pounds, you can really notice the difference in the way your body feels in about a week.”
Bonus: Clean Eating Meal Plan
Rather than a “detox,” follow Shapiro’s deprivation-free meal plan today to jumpstart your metabolism from the moment you wake up.
- BREAKFAST: 2 poached eggs on a 2 cups of greens, steamed + 1 cup of coffee and 2 cups of water
MORNING SNACK: 1 small piece of fruit + 1 cup of water
- LUNCH: A leafy green salad (dressed with 1 tablespoon of olive oil and 1 teaspoon balsamic vinegar) topped with 4 ounces of chicken and ⅓ cup quinoa + 2 cups of water
- AFTERNOON SNACK: 1 cup cucumber slices with ¼ cup hummus + 1 cup of green tea
- DINNER: 6 ounces of salmon, 2 cups of steamed broccoli and cauliflower, ⅓ cup sweet potato cubes pan-fried in 1 tablespoon olive oil + 2 cups of water
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