Breaking Sugar Addiction: Tips and Low-Carb Weight Loss Success

Are you addicted to sugar or other high carb foods? How did you discover this? If you are addicted – what can you do about it?

We’ve posted more parts of our Expert Bitten Jonsson (Registered Nurse) video course. You can view it all on our membership site – with a free trial – or you can start with Part 1, which is available to everyone.

With a free membership trial, you can watch all parts immediately, as well as many other video lessons, movies, interviews, presentations, and more.

How Much Weight Can You Lose on Low Carb?

More than 7,000 people have signed up for our two-week low-carb challenge [January 2017 update: now more than 80,000. July 2019 update: now more than 850,000], and now it’s time to see the results.

In the chart above, you can see the weight loss results for people who have completed and filled out our questionnaire.

The most common results are a loss of 3 to 6 pounds (about 2 kilograms) in two weeks. That’s a pretty good result when you can eat as much as you want without feeling hungry. Of course, some of that may be water weight. One in ten people lose more than 9 pounds (over 4 kg) in two weeks.

We will continue to improve the Challenge to make it easier, tastier and more effective.

The challenge starts every Sunday.

Best Low Carb Cauliflower Puree

Instructions
Instructions are for 4 servings. Please modify as needed.

Chop cauliflower into small pieces.

Bring a pot of lightly salted water to a boil over high heat. Add the cauliflower and cook for a few minutes – just enough to soften the cauliflower but keep it somewhat firm. Strain the cauliflower through a colander, discarding the water.

Place the cauliflower in a food processor with the Parmesan cheese and butter. Blend until a smooth and creamy consistency. You can also use an immersion blender. Season with salt and pepper to taste.

While cauliflower is available in a variety of colors, for best results stick with white cauliflower. You can also use pre-packaged “chopped” cauliflower for this recipe.

Adding the zest and juice of half a lemon to this dish makes it more refreshing, and it goes especially well with fish. Sprinkle with fresh parsley or chives before serving.

Low-Cal Eggplant and Cheese Pizza

Preparation Instructions
Preheat oven to 400°F (200°C).

Slice eggplant lengthwise, about ⅓-½ inch (1 cm) thick. Coat both sides with olive oil and place on a baking sheet lined with parchment paper. Bake for about 20 minutes, until lightly browned.

Meanwhile, saute garlic and onion in remaining olive oil until softened, about 3-4 minutes.

Add beef and saute until cooked through. Add tomato sauce and season with salt and pepper. Simmer for 10 minutes or until heated through.

Remove eggplant slices from oven and top with meat mixture. Sprinkle with cheese and oregano. Place in the oven for about 10 minutes, until the cheese has melted.

Serve with a green salad dressed with olive oil.

Do not use only oregano! Fresh basil, Thai basil, and even cilantro are perfect for this pizza sauce.