- 4 Ingredients author Kim McCosker has released a Healthy Diet cookbook
- The cookbook includes recipes for family favourites, without the calories
- Each recipe uses just four ingredients, making losing weight easy
- Recipes include nachos, rissoles, brownies, breakfast bowls and snacks
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The secret to weight loss could be as simple as cooking with just four ingredients.
Founder of the 4 Ingredients franchise Kim McCosker has released the Healthy Diet cookbook – recreating your family’s favourite recipes without the high calorie count.
The mother-of-three told Daily Mail Australia each recipe contains just four ingredients, making sticking to a diet that much easier.
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Simple eating: Sunshine Coast author Kim McCosker has released the 4 Ingredients Healthy Diet cookbook
Clean eating: Each recipe in the book contains just four ingredients, including these Rainbow Nachos that are make with beef mince, capsicum, avocado and taco seasoning
Unlike other fad diets that see you invest in a number of obscure ingredients Mrs McCosker, who is from Queensland’s Sunshine Coast, said the most expensive item on the shopping list was a packet of Chia seeds.
‘We just took every day staple recipes and thought, how do we make these as nutritious as possible and as lean as possible in terms of calories,’ she said.
‘The only way you will lose weight is if you burn more calories than you consume.
‘If you stick to it [the diet], for sure you will absolutely achieve weight loss.’
Delicious: The recipes take the high calorie count out of everyday meals, including this Thai Sweetcorn and Zucchini Soup that has just 191.5 calories per serve
No guilt recipes: The diet will help you lose weight, pictured is raw chocolate brownies made with almond meal, cacao powder, peanut butter and honey
Breakfast staple: Try this egg souffle made with broccoli, zucchini and feta
Get a copy: The book is available online, and is full of family favourites including French Onion dip and brownies
There are even recipes for house-hold favourites such as French Onion dip.
Mrs McCosker worked on the Healthy Diet cookbook for 18 months, consulting dieticians and nutritionists and even spending two weeks in a health retreat to research the best alternatives.
‘It’s about striking and finding that balance,’ she said.
‘Like 80 per cent of the population I want to be good 80 per cent of the time.
‘It’s about the food that will nourish, benefit and heal you.’
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