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|THINNER THIGHS AND STOMACH TIP....Prothinspo has Discovered The Secret to Beautiful Bodies that the Rio de
Janeiro beach crowd would rather you didn't know about ....Think of Rio and you think of long sandy beaches
draped with beautiful Brazilians ... healthy, with beautiful skin and without an inch of fat or cellulite!
Now the secret is out .... and it's nothing to do with their genes, diet or lifestyle.
Pharmacies, health stores, beach-front snack bars, all along Rio de Janeiro's beach fronts are selling to those in
the know a local powdered herb that has proven to be a very successful appetite suppressant which is as a side
benefit is also believed to help fight cellulite! CLICK HERE TO READ MORE.
|Thermogenic formula designed to increase thermogenesis and assist in fat loss, without eliminating muscle.
(Thermogenesis is the process of heat production in organisms.) Now with Fucoxanthin.
Fucoxanthin is being explored for weight loss to naturally increase the metabolic rate. Japanese researchers
have found that fucoxanthin (isolated from wakame) promotes the loss of abdominal fat in obese mice and rats.
Animals lost 5 to 10% of their body weight. Although it's not fully understood how fucoxanthin works, it appears to
target a protein called UCP1 that increases the rate at which abdominal fat is burned. CLICK HERE TO READ MORE.
|HOW TO GET SUPER SKINNY... COCAINE SKINNY...Here is what's in THIS CART Program and how this product
works: Decades of RESEARCH TO FIND OUT HOW TO COPY THE EFFECTS OF COCAINE AND WEIGHT LOSS..After
decades of research and scientific breakthroughs in the weight loss pills industry, we've finally discovered the
key to fast and lasting weight loss success. And that key is only available in this CART PROGRAM. The main
reason you're overweight is the back-and-forth battle going on deep within the brain inside the satiety center of
your hypothalamus. The ongoing battle exists between the two neuropeptides CART and NPY ... also known as the
good and the bad when it comes to weight loss. CLICK HERE TO READ MORE.
|A Spray Mist Crave Controller Is Diet Defense... It has been all over the runways this season... models are spraying
what seemed to be mouth spray to cleanse and refresh the breath was really homeopathic and helps you reduce
hunger cravings!!! Everyone was spraying into their mouths this rapid-released formula that is used to reduce
hunger cravings quickly.As a model before a show I can tell you that you really can't eat... not before a show, it
can quickly change your body. So the no eat policy reigns strong.. but what to do if you are just craving??? Pills are
sometimes to obvious and people can take note, so spray a little spray and no one is the wiser....
This product I chose because... HUNGER CONTROL.. CLICK HERE.
|People ask me everyday what was the strongest product that I have taken to lose weight the fastest. I took
Prothinspo's Hydroxylim/ Diet Slim...I chose this product because of two studies.... The first studied showed a
more rapid and effective weight loss than other diet products.This study set out to determine the efficacy of a
calcium/potassium salt of 60% HCA extract from Garcinia cambogia alone and in combination with niacin-bound
chromium and a standardized Gymnema Sylvestre Extract on weight-loss parameters in human volunteers. I know
blah blah, but In a double-blind fashion, 60 moderately obese individuals were randomly assigned to three groups.
CLICK HERE TO READ MORE..
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|15 YEARS AND COUNTING...
CHECK OUT SOME OF YOUR FAVORITE OLD POSTS
1998-2014 PROTHINSPO POSTS..
ALL OLDER PHOTOS CLICK HERE.... BLAST THE PAST
|REMEMBER BEFORE EMBARKING ON A NEW DIET OR PLAN YOU SHOULD ALWAYS CONSULT A DOCTOR.
IF YOU HAVE BEEN EATING POORLY, A COLON CLEANSER BEFORE STARTING A DIET IS A GREAT WAY TO
CLEAN OUT THE EXTRA 3LBS - 8 POUNDS OF FECES STUCK IN YOUR COLON ON YOUR WALLS.
CLEAN THAT OUT AND START YOUR ZODIAC DIET FRESH.. OR ANY OTHER DIET YOUR STARTING...
AND SEE HOW
INCREDIBLE RESULTS MUCH MUCH MUCH FASTER... DID I SAY MUCH FASTER..
GOOD LUCK, STAY STRONG.
CLICK HERE TO READ MORE ABOUT THE COLON CLEANSER.
|LETS GO VEGAN...
Fire up the grill and make a tasty array of grilled salads and vegan burgers for your 4th of July guests or any of your
summer guests.. It doesn't have to be a holliday. You can be the hostess with the mostest by serving them an assortment
of vegan cocktails and appetizers while they are waiting for your delicious vegan 4th of July fare. Finish off the evening
with a cool selection of vegan frozen desserts.
Vegan Pina Colada
¦2 cups raw cashews
¦1 pineapple, peeled, cored, cut into chunks (reserve a few slices for garnish)
¦2 oranges, peeled, segmented
¦1-1/4 cups toasted coconut flakes plus more for garnish
¦4 cups ice water*
1.Place all ingredients in a blender and blend until smooth and thick.
2.Transfer to the refrigerator and let chill.
3.Serve garnished with pineapple and coconut flakes.
Cook’s note: If you want to make this a spirited drink, replace 1 cup of the water with rum.
Summer Peach Bruschetta
Serves 4 to 6
¦1 (8-ounce) baguette, cut crosswise on a diagonal into slices
¦Extra virgin olive oil
¦1 large clove garlic, halved
¦2 ripe but firm peaches, halved, pitted, chopped
¦2 ripe roma tomatoes, halved, seeded, chopped
¦1/3 cup finely chopped onion
¦2 tablespoons finely chopped fresh parsley
¦2 tablespoons finely sliced basil leaves
¦Salt and freshly ground black pepper to taste
1.Preheat oven to 400 degrees F.
2.Brush bread with olive oil and place on a baking sheet in one layer. Bake in the oven until toasted.
3.Rub toasted bread with the garlic clove halves. Set toast aside and mince garlic.
4.In a large bowl, combine garlic, peaches, tomatoes, onion, parsley, and basil. Drizzle with olive oil and
season with salt and pepper. Toss again.
5.To serve, mound peach mixture on top of toasts.
Make extra and freeze cooked burgers in an airtight container or zip-top bag for up to 3 months. Simply
reheat on a plate in a microwave oven for about 2 minutes, or on a dry griddle for about 5 minutes.
Serves 8 to 10
¦1/3 cup masa harina
¦2 tablespoons vegetable broth
¦1 onion, finely chopped
¦1 small red bell pepper, seeded and finely chopped
¦3/4 cup fresh or frozen and thawed corn kernels
¦1 chipotle chile pepper in adobo sauce, finely chopped
¦2 teaspoons adobo sauce, from can
¦2 cloves garlic, crushed or minced
¦1 teaspoon ground cumin
¦3 cups cooked brown rice, warmed
¦1/2 cup chopped fresh cilantro
¦3/4 teaspoon lime peel
¦1-1/2 tablespoons fresh lime juice
¦8 to 10 corn tortillas
¦Lettuce, tomatoes, avocado, and taco sauce, for serving
1.Mix the masa harina with 1/2 cup water in a small bowl; set aside.
2.Pour the vegetable broth into a medium nonstick saucepan and add the onion, bell pepper, corn, chile,
adobo sauce, garlic, and cumin. Cook, stirring occasionally, until the vegetables soften, about 10 minutes.
Add the masa harina and mix well (mixture will be very thick). Cover the saucepan and cook over low heat,
stirring once or twice, for 5 minutes.
3.Put the warmed rice in a large bowl and add the masa-vegetable mixture, along with the cilantro, lime
peel, and lime juice. Mix very well. Set aside for 20 minutes.
4.Line two baking sheets with parchment paper. Fill a small bowl with water and place it by a work surface,
along with the baking sheets. Moisten your hands with the water, then pinch off and shape the mixture into
8 to 10 oblong, flattened burgers that fit across the middle of a tortilla or shape into patties for buns.
Arrange the shaped burgers on the baking sheets. Refrigerate the burgers on the baking sheets for 30
5.Prepare a charcoal or gas grill, or heat a stovetop grill or griddle. Grill the burgers over medium heat until
crusty, about 7 minutes per side.
6.To serve, place a burger in a tortilla or on a bun, add toppings, and eat.
Yes, you can put slabs of juicy melon on the grill. Sprinkled with a little sea salt, grilled watermelon will
quickly become one of your favorite vegan grilling recipes.
¦2 thick slices of center-cut watermelon
1.Preheat grill to medium-high heat.
2.Cut the watermelon slices into four wedges each.
3.Brush watermelon on both sides with olive oil.
4.Grill for 3 to 4 minutes per side.
5.Remove from grill and sprinkle with sea salt before serving.
Tired of the same old tofu? Soak it in a green tea marinade then infuse it with smoky flavor on the grill. If
you haven’t had grilled tofu, you don’t know what you’re missing!
Grilled Green Tea Tofu
¦2 tablespoons soy sauce
¦1 tablespoon sesame oil
¦Juice of 1 lemon
¦1 tablespoon granulated sugar
¦1/4 cup loose-leaf green tea
¦1 green onion, minced (white and green parts)
¦1 pound firm tofu, pressed, drained, cut into large cubes
1.Preheat grill to medium heat.
2.Soak 4 wooden skewers in water for 15 to 20 minutes.
3.Combine all ingredients except tofu in a large bowl, whisking to combine.
4.Add tofu and marinate for 30 minutes. Thread tofu onto skewers.
5.Grill for 2 minutes each side or until tofu is lightly browned.
6.Serve hot with a peanut sauce.
Having an ice cream maker means homemade vegan frozen treats in 30 minutes or less. This 5-spice frozen
yogurt is a rainy day inspiration that ruined the weekend’s camping trip. To soothe my indoors-for-the-
weekend sorrows, I pulled together ingredients I had on hand to make a creamy coconut-based frozen
yogurt with the added kick of Chinese 5-spice powder. Yum!
5-Spice Coconut Frozen Yogurt
Makes 1-1/2 quarts
¦3 cups vanilla coconut based yogurt
¦1 (15-ounce) can coconut milk
¦Sugar or another sweetener to taste
¦1 teaspoon Chinese 5-spice powder
¦Generous pinch of salt
¦1 cup flaked coconut (optional)
1.In a large bowl, whisk together yogurt, coconut milk, sugar, and salt.
2.Freeze in an ice cream maker following the manufacturer’s directions. Add the coconut, if using, during
the last 5 minutes of processing.
3.Eat immediately with a large spoon and a lot of fresh fruit.
4.You can also place frozen yogurt in a freezer-safe container and freeze up to 2 months. Thaw for 15
minutes before serving so the mixture is creamy
4th of July Spice Cupcakes with Fresh Berries
For the cupcakes:
¦1 cup plain soymilk
¦1/4 cup canola oil
¦1/2 cup vanilla soy- or coconut-based yogurt
¦2/3 cup granulated sugar
¦1 teaspoon pure vanilla extract
¦1-1/3 cups white whole wheat flour
¦1/4 teaspoon baking soda
¦1/2 teaspoon baking powder
¦1 teaspoon salt
¦2 teaspoons ground cinnamon
¦1/2 teaspoon ground cardamom
¦1/2 teaspoon ground ginger
¦1/4 teaspoon ground cloves
¦Pinch white pepper
¦2 cups assorted fresh berries, such as blueberries, raspberries, blackberries, and strawberries
For the frosting:
¦1 container Tofutti Better Than Cream Cheese
¦1/2 cup vegan butter
¦2 cups confectioners’ sugar
¦1 teaspoon pure vanilla extract
¦1-1/2 teaspoons lemon juice
1.Preheat oven to 375 degrees F and spray a 12-cup muffin pan with cooking spray.
2.In a large bowl whisk together soymilk, oil, yogurt, sugar, and vanilla until smooth.
3.Sift flour, baking powder, baking soda, salt and spices into a medium bowl.
4.Add flour mixture to soymilk mixture and mix until moistened and combined.
5.Evenly divide batter among muffin cups and bake for 20 minutes or until cupcakes bounce back when
6.Let cupcakes cool in the pan for 5 minutes then invert and transfer to a wire rack to cool completely
7.To make the frosting, use an electric hand mixer to beat cream cheese, butter, sugar, vanilla, and lemon
juice until smooth.
8.Spread frosting over cupcakes and top with fresh berries.
Now for more recipes... click here to go to the prothinspo recipe index.
More delish vegan recipes vegan.sheknows.com/2012/06/29/4th-of-july-menu-for-vegans/
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