The Alli Diet Plan: Your Essential Guide to Success

Your essential guide to success with alli

From the Publisher

From the Author

I hope you enjoy using the recipes in this book. They have been tested and enjoyed by many others and I really want them to work for you too. The diet plan has been written for your weight loss diet but is also designed to help you in the longer term too. The book helps you understand more about calories, fat, and portion sizes, and provides you with essential information on how to eat a reduced calorie and fat controlled diet. This is valuable whilst you are trying to lose weight and essential for understanding how to maintain your success in the long term.

The diet plan provides lots of information to help you find out more about foods and nutrition. Each recipe has a full nutritional analysis including calories, fat, salt and 5 a day, so you can eat a great diet. There is also information about what a balanced meal should contain, help when eating out, as well as guidance on food labels, portion sizes and shopping. If you don't fancy cooking there is also a guide to suitable ready meals from some of the UK's top retailers.

I wish you success as you start your healthier lifestyle and hope the recipes convince you that healthy food should taste good.

Good luck.  Fiona Wilcock

From the Back Cover

It's time for a new approach to weight loss. Something different from anything you've tried before. Something that is proven to work.

Welcome to The alli Diet Plan - a different approach to weight loss that gives best efforts an added boost.
Available Spring 2009, alli will be the first and only non-prescription weight-loss aid to be licensed for use throughout Europe. It is clinically proven that adding alli to a reduced calorie lower-fat diet can boost weight loss by 50%; so for every 2 lb lost through a dieter's efforts, alli boosts this weight loss by 1 lb more.

alli works in a unique way on the body's natural enzymes to prevent around 25% of fat consumed from being absorbed.

The alli Diet Plan is the must-have companion book that presents a nutritionist-designed, reduced calorie lower-fat dietary regime. The book also provides detailed meal plans and delicious recipes that are specifically created to work with alli to help maximise dieting success.

The alli Diet Plan makes weight loss even easier with:

• Meal plans and no-cook options to save you time
• A fitness programme for optimal results
• An indispensable section on buying ready-prepared meals
• An accessible eating out guide
• Almost 200 delicious, alli-friendly recipes

alli 60 mg capsules are a weight loss aid containing orlistat. For overweight people with a BMI of 28 or over. Always read the label.

About the Author

The book's eating plans and recipes have been written by Fiona Wilcock, an experienced and respected independent nutrition consultant who worked for the British Nutrition Foundation for several years. She is the author of The Complete Pregnancy Cookbook which won the Gourmand Cookbook Award for the best nutrition and health book in the UK, and was the nutrition expert for Mother and Baby magazine. Fiona has worked with Marks and Spencer over many years writing menu plans for M&S' food ranges and providing technical advice and training. She has written extensively on diet and health for a range of organisations.

Excerpt. © Reprinted by permission. All rights reserved.
Example Recipe

Chicken with Cherry Tomatoes and Leek Mash

Serves: 2 Prep: 10 minutes Cook: 20-25 minutes
382kcal and 9.1g fat per portion

A delicious meal, in which the sweetness of the tomatoes is offset by the astringent balsamic vinegar. Tomatoes are rich in vitamin C and also lycopene, which becomes more readily available in the body when cooked.

• 2 tsp rapeseed oil
• 250g (2 small) chicken breasts
• 300 g potatoes, peeled and quartered
• 100ml skimmed milk
• 140g (1 medium) leek, trimmed and finely sliced
• 1 tsp rapeseed oil
• 60g (1 small) red onion, finely chopped
• 300g cherry tomatoes, halved
• 2 tbsp balsamic vinegar
• 5g (1tsp) sugar
• 5g (1tsp) <40% fat spread
• Black pepper

1. Heat the oil in a non-stick pan and gently fry the chicken breast for about 10 minutes on each side.
2. When the chicken is cooked, remove it from the pan and keep warm.
3. Meanwhile boil the potatoes in unsalted water.
4. Place the milk in a small saucepan and add the leek.
   Bring to simmering point and allow to cook gently for 10 minutes or until the leek is softened.
5. Add the remaining teaspoon of oil to the frying pan and fry the onion for 5 minutes until softened.
6. Stir in the tomatoes and turn up the heat. Cook until the tomatoes are breaking up, stirring frequently, for about 8 minutes or so.
7. Add the balsamic vinegar and sugar, and boil very briefly for a minute.
8. Drain the potatoes and mash with the milk in which the leeks have been cooked, adding the spread and some freshly ground black pepper. When smooth, stir in the cooked leeks.
9. On a warm plate place half the leek mash in the centre, add the chicken breast on top, and spoon over the syrupy tomato sauce.
10. Serve at once.