Beginner Blaster
Have a LAFF as you learn fun dance fitness moves from SASSY SENORITA to BELTIN BREAKDANCE!
Dance Queen Sophie leads these 10 minute FAT BURNERS ideal for absolute beginners or improvers
Enjoy our FREE calorie controlled DIET PLAN to boost your weight loss
Week 1
Shaky Shaky
Week 2
Sasseh Senorita
Week 3
Shamrock Shimmy
Week 4
Jazzylicious
Week 5
Beltin Breakdance
Week 6
Bangin Bollywood
Belleh Blaster Diet Guidance
How To Follow The Belleh Blaster Diet
How Does The Diet Work?
Black and White Thinking
How To Eat Out On The Diet
Is Alcohol Allowed On The Diet?
But Aren't Ready Meals Bad For You?
What About Portion Sizes?
Weekday Angel Syndrome
How To Handle Cravings
Sticking To Your Goals
What If I Am Not Losing Weight?
What To Do If Things Go Wrong
Beginner Blaster Diet
“This diet was a game changer for me. It’s so easy to follow - and you can use ready meals!"
The plan has been created by the highly respected TV dietician Jo Travers based upon the science of calorie deficit and following government guidelines for safe and effective weight loss. On this plan you can expect to lose up to 5lbs in a week by following the diet alone. Adding in the exercise will accelerate your fat loss.
It’s very simple to follow – women are allowed 1,400 calories a day, men 1,900 calories. All the breakfasts are 300 calories, lunches are 400 calories and dinners 500 calories. Snacks are either 200 calories or 100 calories. So women should choose one each of the meals plus either one 200 cal snack or two 100 cal snacks.Men should add in either an extra dinner or lunch plus 1 snack to make up the extra calories. Breastfeeding women should add in an extra 500 calories and always consult their doctors before starting. If your weight stalls, then you can cut out either one or both snacks.
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Kcal 400
Fish Finger Roll
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Cook 10
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Kcal 400
Tuna Mayo and Cucumber Sandwich
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Cook 0
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Kcal 500
Grilled Turkey with Sweet Potato Mash
- gf
- nf
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Cook 10
- gf
- nf
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Kcal 500
Chicken Stew
- gf
- nf
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Cook 10
- gf
- nf
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Kcal 500
Grilled Chicken and Bean Salad with Harissa
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- gf
- nf
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Cook 15
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- gf
- nf
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Kcal 490
Lamb Chop & Mash
- gf
- nf
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Cook 25
- gf
- nf
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Kcal 519
Gino D'Acampo Aubergine Parmigiana
- v
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Cook 15
- v
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Kcal 480
Garlic Mushroom Omelette & Baguette
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- v
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Cook 15
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- v
Fish Finger Roll
Ingredients
2 Fish Fingers
1 Wholemeal roll
low fat mayonnaise
1 tomato
150g grapes to follow
Instructions
Grill two fish fingers.
Warm a wholemeal roll and spread each side with low fat mayonnaise.
Place the fish fingers on one side of the roll, top with sliced tomato and top with second half of the roll.
Have 150g grapes to follow.
Tuna Mayo and Cucumber Sandwich
Ingredients
50g tuna canned in olive oil
low fat mayonnaise
cucumber
2 slices wholemeal bread
Apple
Instructions
Stir together tuna with two teaspoons of low fat mayonnaise along with a chunk of cucumber, finely diced.
Spread two medium cut slices of wholemeal bread very lightly with low fat mayonnaise, make a sandwich using this filling and serve.
Serve with a sliced apple.
Grilled Turkey with Sweet Potato Mash
Ingredients
150g-turkey skinless breast
Lime juice
Pepper
200g sweet potatoes
Skimmed Milk
Parsley
Green Beans
100g-pot crème caramel
Instructions
Brush a turkey breast with oil, squeeze over some lime and grind over some black pepper.
Grill under a hot grill, turning several times to cook thoroughly through.
Meanwhile, boil sweet potatoes until soft and mash with skimmed milk until smooth.
Season with cayenne pepper and fresh parsley.
Serve with the grilled turkey with lots of steamed green beans on the side.
Have a 100g-pot crème caramel to follow.
Chicken Stew
Ingredients
300ml fresh chicken soup
100g Cooked Chicken
1 slice wholemeal bread
120g grapes
Instructions
Make a quick ‘chicken stew’ using half a carton of fresh chicken soup and adding cooked chicken cut into pieces.
Serve with a slice of wholemeal bread and follow with 120g grapes.
Grilled Chicken and Bean Salad with Harissa
Ingredients
Chicken Breast
200g mixed bean salad
Fresh mint
Sun dried tomatoes
Harissa rose paste
Instructions
Chargrill chicken breast and leave to rest.
Meanwhile drain mixed bean salad and place in a bowl. Add chopped fresh mint and 1 tbsp of sun-dried tomatoes.
Pour the chicken resting juices into the bean salad and dress with 1 tsp of harissa rose mixed with a little water to loosen the consistency.
Lamb Chop & Mash
Ingredients
150g lamb chop
120g potatoes, diced
½ tsp butter
2 tbsp skimmed milk
80g broccoli
80g cabbage
1-2 tsp mint sauce (optional)
Instructions
Boil the potatoes for 15-20mins until soft enough to mash.
Meanwhile, slice the cabbage and cut the broccoli into florets.
When the potatoes are cooked, take them off the heat.
Put a non-stick frying pan on to heat. Once your frying pan is hot, add the lamb and cook for 2-3mins on each side.
Once they are cooked, set aside to rest (this will make it more tender) while you cook the veg.
Put the vegetables on to either steam or boil. They should take about 5 mins. Which will give you enough time to drain the potatoes and mash them with the milk and butter.
Season to taste. When the veg is done, serve everything together with the mint sauce.
Gino D'Acampo Aubergine Parmigiana
Ingredients
1 Gino D’Acampo Aubergine Parmigiana (425g)
½ slice (20g) bread
Instructions
Cook the parmigiana according to the instructions on the pack and serve with the bread.
Garlic Mushroom Omelette & Baguette
Ingredients
2 eggs
80g mushrooms, quartered
½ courgette, sliced into half-moons
2 tsp olive oil
1 clove garlic, crushed
15g cheese, grated
60g baguette or French bread
Instructions
Heat the oil in a non-stick frying pan and add the mushrooms and courgettes. Stir and fry until they start to turn golden, about 8 mins.
Add the garlic and cook for another 2 mins on a gentle heat.
Meanwhile, beat the eggs until well combined.
When the vegetables are cooked, remove them from the pan and set to one side.
Add the eggs to the pan and swirl around to coat the bottom evenly.
When the egg starts to firm up, add the grated cheese to one half and then the garlic vegetables on top of that.
Fold the other half of the omelette over, cook for another minute and then serve with the bread.
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