How I Lost Fat Fast In 3 Weeks With This Weight Loss Diet

Are you looking to lose weight quickly? Are you sick of all the scams out there like diet pills and infomercial products that promise the world but don’t deliver? Then I have the solution for you!

Everybody says that weight loss is an extremely difficult task that takes months and sometimes years, and that you have to eat terribly boring foods to see any results. I know for a fact that this is not true because I lost over 20 pounds in only 21 days using a secret diet I found online.

I was in the exact same situation you are in now. I was overweight, lazy, and hated my body. I didn’t feel sexy, or slim, and I hated buying new clothes because I knew I always had to buy extra large size. I had tried all the diets out there – from the low carb diet, the sugar free diet, the cabbage soup diet, the mango diet, the acai berry diet, and frankly, none of them worked for me. I had tried going to the gym regularly to exercise but honestly, when you are a full-time mother with 3 kids, who has the energy to workout every day for hours on end? Then, I discovered The 3 Week Diet and my life changed.

before-and-after-weight-loss

I was doing some searching on Google one day for “extreme diets”. You know, not the types of diets that take months of slow, boring progress, but the “rapid” diets that work fast. I came across an article by a world class nutritionist who said he had tried a program called The 3 Week Diet and was able to lose 1 lb of body fat a day for 3 weeks by following it.

I could hardly believe it. 1lb of fat per day? I didn’t think it was possible. My goal that I had been trying for years to achieve was to lose 20 pounds. And this diet was promising that I could achieve that in only 20 days! All those years of feeling frustrated and disgusted by my body would be over in an instant. I visited The 3 Week Diet and watched the video where the doctor explained how he was able to create a scientific method to burn the fat fast, without using diet pills or exercise. I had never heard someone explain a diet like this before, but everything he said made 100% sense to me.

I quickly joined The 3 Week Diet and begun the process of losing weight quickly. Day 1 of following the diet, I lost half a pound of fat. Not bad. Day 2 on the diet and I lost a massive 2 lbs of fat! By the end of the first week I had lost near 10 lbs of pure body fat. My stomach was slimmer, my butt was firmer, and I could actually fit comfortably into a nice pair of jeans!

I followed the diet for the entire course of 3 weeks, and by the end of it, I had lost a staggering 25 pounds! That was more than I had expected! Friends and family were commenting how much weight I had lost, and I was getting looks from young men half my age! I had never felt healthier or happier in my entire life. I could now wear any outfit I wanted, I felt more confident. My husband was so pleased and excited. He loved my new body and our sex life improved dramatically!

I owe it all to The 3 Week Diet. It changed my life and it allowed me to lose so much fat off my body without having to starve myself or do strenuous exercise. It was honestly so easy to follow and keep up with.

The 3 Week Diet is an extreme diet for rapid weight loss that shows you how you can lose over 20 pounds of pure body fat in just 3 weeks. Whether you want to lose weight off your belly, hips, butt, or thighs, The 3 Week Diet is fastest way to lose weight quickly without diet pills or exercise. Speed up your metabolism and discover the secret foods you need to eat to burn the fat off fast with this diet used by A list celebrities and professional athletes. Start shedding the pounds today by visiting The 3 Week Diet now!

Roasted Garlic Mushrooms

38

[ingredients title=”Ingredients”]

  • 16 even-sized mushrooms
  • 3 Tbsp corn or vegetable oil
  • 1 stick unsalted butter, softened
  • 3 cloves garlic, chopped very finely
  • 2 Tbsp fresh thyme, chopped
  • 1 1/2 tbsp lemon juice
  • salt and freshly ground black pepper to taste
  • 1/2 cup fresh breadcrumbs

[/ingredients]

 

[directions title=”Directions”]

  1. Wash mushrooms well and cut stalks. Let mushrooms to dry.
  2. Put mushrooms (cap-side) in hot oil for 20 seconds.
  3. In a medium bowl combine butter, garlic, thyme, lemon juice, pepper and salt.
  4. Put a spoon of mixture into the each mushrooms and press fresh breadrumbs on top.
  5. Cook mushrooms for 10 minutes at 200 C degrees (400F).

[/directions]



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No Bake Chocolate Covered Peanut Butter Balls

29

[ingredients title=”Ingredients”]

  • 500 g. (18 oz) peanot butter
  • 450 g. (16 oz) confectioners sugar
  • ¼ cup melted butter
  • 350 g. (12 oz) semi-sweet chocolate

[/ingredients]

[directions title=”Directions”]

Mix peanot butter, confectioners sugar and melted butter in a large bowl. If you want smooth to make the best, use hands for mixing everything. Then make balls and save in the freezer for 10 minutes. While the peanot balls are in freezer, melt the chocolate in the microwave. Take the peanot balls from freezer. Dip them into the chocolate and cover with it. When it’s well covered, put on the baking peper and wait until it gets cold.

[/directions]

Sliced Baked Potatoes

16

[ingredients title=”Ingredients”]

  • Potatoes, slices
  • Cheese
  • Bacon
  • Butter
  •  Green onion

[/ingredients]

[directions title=”Directions”]

Spread the butter on both sides of the piecies of potato and bake for 30-40 minutes at 400 degrees (200C). Cookie sheet must be ungreased. When slices become brown, add bacon, cheese and green onion and continue baking. When cheese melts, it’s ready

[/directions]

Impossible Pumpkin Pie Cupcakes

10[ingredients title=”Ingredients”]

  • 425 g. (15 oz) can pumpkin pie
  • ½ cup sugar
  • ¼ cup brown-sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup evaporated milk
  • 2/3 cup all purpose flour
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • 2 teaspoon pumpkin pie spice

[/ingredients]

[directions title=”Directions”]

  1. In a large bowl combine pumpkin pie, sugar, brown-sugar, eggs , vanilla extract and milk.
  2. Then add flour, baking soda, salt and pumpkin spice. Mix until well blended.
  3. If you have silicone liners, you will not need cooking spray, but if you have foil liners, spray them.
  4. Fill muffin forms with 1/3 form of the mixture.
  5. Bake for 20 minutes at 150C degrees (350F). Let cupcakes to cool for 20 menutes, then save in the fridge for 30 minutes. Some of cupcakes top with whipped cream, some with pumpkin spice.

[/directions]

Kfc Coleslaw

12

[ingredients title=”Ingredients”]

  • 1/2 cup mayonnaise
  • 1/3 cup sugar
  • 1/4 cup milk
  • 1/4 cup buttermilk
  • 2 1/2 tablespoons lemon juice
  • 1 1/2 tablespoons white vinegar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 8 cups finely chopped cabbage (approx. 1 head)
  • 1/4 cup shredded carrot (1 medium carrot)
  • 2 tablespoons minced onion

[/ingredients]

 

[directions title=”Directions”]

  1. Be sure cabbage and carrots are chopped into very fine pieces (a little bigger than rice)
  2. Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper in large bowl. Beat until smooth
  3. Add cabbage, carrots, and onions. Mix well.
  4. Cover and refrigerate for at least 2 hours, if you let it sit over night it’s even better

[/directions]

Red Lobster Cheddar Bay Biscuits

46

[ingredients title=”Ingredients”]

  • 1 Cup Self-Rising Flour or all purpose flour+ ½ teaspoon baking soda + pinch salt
  • 3 tablespoons cold butter
  • 1 cup shredded cheddar cheese
  • 1 tablespoons drained minced garlic
  • 1 ½ melted butter
  • ½ teaspoon dried parsley
  • ½ cup milk or buttermilk

[/ingredients]

[directions title=”Directions”]

  1. Mix flour and butter in a large bowl, use your hands to combine texture well.
  2. Then add cheddar cheese, ½ tablespoon minced garlic and dried parsley, mix well everything. At last, add milk or buttermilk and stir.
  3. Spray cookie sheet with cooking spray, make balls from dough and bake them at 200C degrees (400F).
  4. Mix melted butter and ½ tablespoon minced garlic.
  5. When the biscuits get brown, brush butter to biscuits and bake for 5 minutes.

[/directions]

Crunchy Honey Garlic Pork Chops

35[ingredients title=”Ingredients”]

  • 1/2 kg. Pork
  • 2 eggs
  •  4 Tbsp. Water
  •  2 cups flour
  • 1 Tsp. Salt and pepper
  • 1 Tsp. Garlic powder
  • vegetable oil for frying

For The Glase:

  • 1 1/2 cup honey
  • 1/2 c brown sugar
  • 1/2 tsp. Ginger
  • dash to your taste
  • 1/2 cup soy sauce
  • 1 Tbsp. Garlic, chopped
  • 2 Tbsp. Butter

[/ingredients]

[directions title=”Directions”]

  1. Wash pork, cut with not too thick chops.
  2. Mix eggs and water in a small bowl.
  3. Combine flour, salt, pepper and garlic powder in another bowl.
  4. Put the chops into the flour mixture, then into the eggs mixture and again into the flour mixture. (This makes super extra chipsy coating for pork chops.)
  5. Pour oil into the baking pan and put chops here.
  6. Cook them for 6 minutes on each side. Be sure that it’s well cooked and remove from the pan.

Now make the glase

  1. Mix butter and half of chopped garlic well, then add honey, brown sugar, soy sauce, cayenne and second half of garlic. Combine everything well.
  2. Then pour into the boil and cook it for 5 minutes. Pour half of the glase over the pork Chops. Second half pour another side of chops.
  3. At last cook them for 20-25 minutes at 150C degrees (350F).

The dish is ready 🙂

[/directions]

Chocolate Peanut Butter Cupckes

36

[ingredients title=”Ingredients”]

   For The Cupcakes:

  • 1 large egg
  • ½ cup + 2 tablespoons granulated sugar
  • ½ cup buttermilk
  • ½ cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • ¾ cup all purpose flour
  • 1/3 cup cocoa powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt

For The  Peanot Butter Cream:

  • 2 large egg whites
  • ½ granulated sugar
  • 12 tablespoons softened butter
  • ½ teaspoon salt
  • 1 cup peanot butter
  • 2 teaspoons pure vanilla extract

For the Chocolate Glase:

  • 250 grams semi-sweet chocolate (18 oz.)
  • 1 ½ tablespoons vegetable oil

In addition– you will need 10 muffin pans.

[/ingredients]

[directions title=”Directions”]

  1. In a medium bowl combine flour, cocoa powder, baking soda and salt.
  2. In a large bowl mix egg and sugar until smooth, then add milk, vegetable oil and vanilla extract, stir well.
  3. Put muffin pans into the muffin cups, spoon cupcake batter into them. Bake for 25 minutes at 150 C degrees (350F).
  4. While cupcakes are baking, prepare peanot butter cream. In the standing mixer, mix egg whites, sugar and salt well. When the mixture combine well add butter, one by one. When it becomes creamy add peanot butter and combine well.
  5. Put cream into the pastry bag. Pipe about 1/3 cup frosting onto each cupcake. Save cupcakes into the fridge for a hour.
  6. Then make a chocolate glase, In a medium bowl put chocolate and vegetable oil and let them melt on the boiling water.
  7. Put cupcakes in the chocolate glase by the bottom, carefully dip. Then pull up and let excess chocolate drop off. Let them cool.

[/directions]