Dr. Mosley‘s Son Unveils ‘Vrey Fast 800’ Diet – Optimized for Weight Loss Jabs & effective Without
A new 12-week diet plan, the “Very Fast 800,” developed by Dr. Michael Mosley’s son, Dr. Jonathan Mosley,is designed to maximize the effects of weight loss medications like Ozempic and mounjaro - but promises significant results even without pharmaceutical intervention.The diet builds upon the principles of the 5:2 diet pioneered by Dr. michael Mosley, focusing on calorie restriction and nutrient-dense foods.
Dr. Jonathan Mosley, a medical doctor himself, adapted his father’s approach to complement the growing use of GLP-1 receptor agonists (like Ozempic and mounjaro) which mimic a natural hormone to regulate appetite and blood sugar. However, the Very Fast 800 is presented as a standalone weight loss solution, emphasizing a structured eating plan and mindful approach to food. The program centers around consuming 800 calories per day for the first phase, transitioning to a maintenance phase with increased calorie intake.
The diet features recipes and meal plans, including options like “Shakshuka” – eggs poached in a tomato and pepper sauce – and “Lentil Spinach Dhal.”
Shakshuka (Serves 1)
* 1 tbsp olive oil
* 1/4 onion,chopped
* 1 clove garlic,crushed
* 1/2 pepper,sliced
* 100g tinned tomatoes
* 100g spinach
* 2 eggs
* 50g cheese
* Parsley,chopped
* Salt,pepper,oregano,and other herbs/spices to taste
* Lemon juice (squeeze)
Instructions:
- Heat olive oil in a non-stick frying pan over medium heat and add the onion and garlic. Cook for 2-3 minutes until softened.
- Add mushrooms and pepper, cooking for 3-4 minutes until they start to brown. Stir the spinach in until wilted.
- pour in tinned tomatoes, season with salt, pepper, oregano and any other herbs and spices you like. Simmer gently with the lid off for 5 minutes to reduce slightly.
- Use a spoon to create two spaces in the sauce. Crack an egg into each well. Cover with a lid and cook over low heat until egg whites are set (about 6-8 minutes). For firmer yolks, cook longer.
- Sprinkle cheese over the eggs and sauce. Cover again for 1-2 minutes to melt the cheese.
- Top with fresh parsley and a squeeze of lemon juice. Serve with wholemeal, rye or sourdough toast (optional).
Lentil Spinach dhal (Serves 1)
* 1 tsp extra virgin olive oil
* 1/2 onion,peeled and diced
* 1/2 red chilli,finely chopped
* 1/2 tsp ground cumin
* 1/4 tsp ground turmeric
* 40g dry red split lentils,rinsed well
* 125ml vegetable stock
* 50g spinach leaves,chopped
* 1/4 lemon,juice
* Fresh coriander,chopped
* 10 g plain full fat Greek yoghurt
Instructions:
- Heat the olive oil in a frying pan over a low heat. Add onion and cook for 4-5 minutes, or until the onion is soft. Add the chilli, cumin and turmeric and cook for a further 2 minutes, stirring.
- Add the lentils to the pan and turn up the heat. Fry the lentils for a few minutes and then pour in the vegetable stock.Turn the heat down and leave the lentils to simmer for approximately 15 minutes, or until the lentils are swollen and the stock has been absorbed, stir occasionally.
- Add the spinach and cook, stirring, for a further 2 minutes. Season to taste.
- Serve topped with yoghurt, and lemon juice, then sprinkle with coriander.
The Lentil Spinach Dhal provides 249 calories, 14.1g protein, and 6.6g fibre per serving. The diet emphasizes a focus on protein and fiber to promote satiety and support healthy weight management.
