Wanna-be fries

Ingredients (2 servings):

  • 300 g green beans/haricot verts
  • 50 ml olive oil
  • salt.

If the beans are frozen give them 5 mins in the oven at 428 degrees F for 5 minutes. Take them out and let the water drip off.

Pour the oil over the green beans in the oven for another 25 mins until they’re golden and crispy.

Timm was a skeptic ….. now he is 26 kg lighter and no longer disposed to diabetes.

Timm was a skeptic….. now he is 26 kg lighter and no longer disposed to diabetes.

The skeptic Timm started the Back to Basics lifestyle 4 weeks ago.


I remember him distinctly from an intro meeting in Copenhagen, due to the fact he was extremely skeptic.
Timm has had trouble with his stomach and intestines for many years and is one of many people who have simply given up hope of ever having a relaxed body, let alone lose weight.

Here is Timm’s status after 4 weeks:

7,8 kg
Timm says: “I must admit that when I attended the introduction meeting to the Back to Basics lifestyle, I was pretty sceptic. I was sure that with my luck it would not work for me due to an arsenal of problems with my stomach.”

Recently I had been to my doctor and he gave me an ultimatum!

The doctor said: “Your tests have shown that you are above the limit, and you have diabetes.
Therefore, you should start using diabetes medication. But I will give you 2 months to think about things and then we will decide what we are going to do.”

I decided to attend an introduction meeting about the Back to Basics lifestyle, and while I sat there listening to Patricia, I really had some aha moments.
I decided that it was now or never, and I started on a course soon after.

It has now been 5 weeks and I have been back to see the doctor.


The new verdict, from the doctor, was that I was now far away from the threat of being diabetic!!! -My doctor is blown away.

Love my (BtB) life

Time for an update from Timm after 4 months of the Back to Basics lifestyle!

Now 4 months later I have lost, all in all, 26 kilos and reduced my asthma medicine radically.
I feel better in my stomach, body, head, and skin.
All in all, it has been a win-win situation and I can now say that I am almost ready for summer!
Without Back to Basics I would never have come this far, and the support I have received from Patricia, the team and other participants on the course is worth their weight in gold!

Would you like to achieve the same goals as Timm even though you are full of doubt?
Actually, you don’t have to believe for it to work for you as well….you just have to do it!!

The Danish diet Back to Basics by Patricia Højbo is now in the US – learn more about it here.

Today Thomas no longer have gastric acid problems, and the corresponding medicine (omeprazole) is no longer needed.

Thomas has just concluded 6 weeks of the Back to Basics program.

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Dear Back to Basics!

This program has been wild!! Personally, I have experienced an 8 kg weight loss and many, many cm/inches have disappeared! There have been many reasons for choosing BtB.
Some of my reasons have been, amongst others, to rid myself of gastric acid problems and repeated hospitalization due to kidney stones. In the beginning, it was a little hard for me, but the team and others on the course have been so helpful and SUPPORTIVE which has been essential!
Today I no longer have gastric acid problems, and the corresponding medicine (omeprazole) is no longer needed.
My energy level has risen significantly, which has given me a boost to resume my training with a personal trainer.
I can wholeheartedly recommend the course to EVERYONE who wishes to do something about all the imbalances in their body.
Finally, I wish to thank you Patricia, and all the mentors, a thousand times over for all the help and support I have received.

With kind regards,
Thomas Jespersen & Patricia

Learn more about our program here

Baked green peppers with tuna

Ingredients (2 servings):

  • 2 peppers
  • 1 can of tuna in oil
  • 1/2 glass of chopped sun-dried tomatoes in oil
  • 100 g cheddar cheese
  • 1/2 tsp sea salt
  • 30 g of grated cheese (for decoration)

This is how you do it:

Mix the tuna, sun-dried tomatoes, cheddar and salt in a bowl.

Cut the peppers in halves and remove the kernels. Fill the tuna mix into the peppers and place them in an ovenproof dish.

Bake them at 356 degrees F for 20 mins: after 15 mins pour the grated cheese over the peppers.

 

Tip:

Can also be made with beef which is just as delicious as this meal.

You can add salsa to the dish for a more mexican style dish.

Broccoli – Back to Basics style

Ingredients (4 servings):

  • 1 cabbage
  • 1 bunch radishes
  • 1 pack of bacon cubes

Dressing:

  • 1 1/2 cup sour cream
  • 1/2 cup heavy cream – depending on how you want the dressing
  • juice  from 1/4 lemon
  • 1 handful parsley
  • 1 tsp sweetener 1:1
  • Salt to taste.

This is how you do it:

Cut the cabbage and radish into slices

Fry the bacon while doing the dressing

Cabbage salad with bacon

Ingredients (4 servings):

  • 1 cabbage
  • 1 bunch radishes
  • 1 pack of bacon cubes

Dressing:

  • 1 1/2 cup sour cream
  • 1/2 cup heavy cream – depending on how smooth you want the dressing
  • juice from 1/4 lemon
  • 1 handful parsley
  • 1 tsp sweetener 1:1
  • salt to taste.

This is how you do it:

Cut the cabbage and radish into slices

Fry the bacon while doing the dressing. Mix alle ingredients together and pour over the cabbage salad.

Cauliflower – Jenny style

Ingredients:

  • cauliflower cut into bouquets
  • green pesto – high in fat
  • fresh parsley
  • parmesan
  • salty almonds

Cut the cauliflower and parsley and mix it with the rest of the ingredients.

Sprinkle with parmesan cut into cubes on top and salty almonds.

Kale chips

Ingredients:

  • 500 g kale
  • 100 ml cold-pressed olive oil
  • 75 g cashew nuts
  • 50 g cheddar cheese

This is how you do it:

Turn on the oven at about 294 degrees F.

Wash the kale thoroughly and cut off the stalk.

Rub the olive oil in he kale leaves so that it covers really well.

Place the kale on a piece of baking paper on a tray.

Grate the cheese well and chop the nuts into small pieces.

Sprinkle cheese and nuts in the kale and put it all in the oven for about 20 mins.

Keep an eye on them so they don’t get burned.

Serve with avocado dip or any other delicious dip.

Oven baked tomatoes with beef and cheese

Ingredients (4 servings):

  • 4 big tomatoes
  • butter (for the frying of the meat)
  • 250 g chopped beef 
  • 1 fed garlic
  • 1 glass of water
  • 1 can chopped tomatoes – with basilic taste if possible
  • 1 tsp oregano
  • 1 mild green pepper 
  • 100 g shredded cheese
  • 2 tbsp sour cream with a high content of fat 38% 
  • salad (depending on how much you want in your course
  • salt and pepper

This is how you do it:

Set the oven for 315 degrees F.

Cut the top of the tomatoes and remove the inside.

Bake the tomatoes in the middle of the oven for 15 mins. on a piece of baking paper.

Melt the butter in a pot and then add the minced beef.

When the meat is browed add garlic, water and tomatoes and boil it up.

Add oregano, salt and pepper.

Fill the tomatoes with the meat sauce and sprinkle with cheese, salad and green pepper on top.

Finally decorate with some sour cream on top

Red cabbage salad with hazelnuts and parsley

Ingredients (4 servings):

  • 1 big red cabbage
  • 1 bunch parsley
  • 100 g hazelnuts
  • 1 medium size orange

Dressing:

  • 1 tbsp sweetener (1:1)
  • 1/2 cup cold-pressed olive oil
  • 4 tbsp apple cider vinegar

This is how you do it:

Cut the red cabbage into fine slices.

Chop hazelnuts and parsley and mix it with the red cabbage.

Peel the orange and cut it into appropriate minor pieces.

Mix the ingredients for the dressing and pour it over the salad.

Red cabbage salad can here served with roast pork with browed potatoes.