When I picked up the Flat Belly Diet! Cookbook, all full of vim and vigor, I was ready to watch my post-baby belly pooch melt away, effortlessly, before my very eyes, while I ate delicious foods and sat on my tuchas watching telly. And then I started reading. At first it seemed pretty simple. Just eat a MUFA (that stands for Monounsaturated Fatty Acid, like those contained in avocados and olive oil, which, according to the latest research, help you lose belly fat—and it’s fun to say, too!) at every meal, eat every four hours, eat 1600 calories per day, and drink something called “Sassy Water” (water flavored with ginger, cucumber, lemon and mint) throughout the day (see the recipe below).

The “Four-Day Anti-Bloat Jump Start” was a little more complicated, and my vim started to wane as I struggled to figure out exactly what I was and wasn’t supposed to eat in those early days. I began to wonder if I might be better off simply embracing my newfound belly pooch as a badge of motherhood honor, but as I flipped through the book’s pages, tempting recipes—like Peanut Butter-Stuffed French Toast, Chicken with Romesco Sauce, and Mexican Green Chile Pork Stew—kept jumping out at me and ultimately, I decided it was worth a try.

The Four-Day Anti-Bloat Jumpstart is described as a “brief vacation from foods and beverages that balloon your belly with bloat, fluid retention, and GI irritation.” With a limited list of food choices—eschewing common gas-producing, salty and fried foods along with carbonated and caffeinated beverages—and allowing only 1200 calories per day, the jumpstart is designed to alleviate bloating and promises dramatic results—up to 7 pounds and 5 inches lost in just four days.

Turns out that I’m not capable of giving up caffeine and still getting myself and my toddler dressed, let alone out of the house, so I caved in on that restriction, oh, an hour or so into day one. But I followed the rest of the jumpstart diet to a tee. Okay, really, I only did it for three days, but believe it or not, I dropped about a pound and a half. Not quite the “up to 7 pounds” touted, but the multiple cups of bracing java each morning were well worth the sacrifice and I felt reinvigorated to soldier on.

After three days of a scant 1,200 calories’ worth of brown rice, corn flakes, fruit, veggies, tuna, and chicken breast, the next part of the diet seemed like heaven. Now I got to eat 1,600 calories each day and finally give the delicious recipes mentioned above a try. Truth be told, it hasn’t been that hard. The recipes are so appealing that my husband hasn’t even noticed that we’re on a new diet. African Chicken Stew and Spanish Shrimp with Garlic Sauce and Saffron Rice were both big hits in our house. Even for those meals that I don’t have time to cook, finding something to grab that fits into the general scheme is doable. I don’t think my belly could be described as flat just yet, but I have lost another pound and a half or so in under a week, so I plan to stick with this diet for a while. At least until my next cookbook-review assignment. Oh wait, what’s this on my desk? Charcuterie: Sausage/Pates/Accompaniments. Hmmm… pretty sure pork fat isn’t a MUFA, but at least I’m starting this one three pounds lighter than before, right?

Sassy Water

Combine 2 liters water (about 8 ½ cups), 1 teaspoon freshly grated ginger, 1 medium cucumber (peeled and thinly sliced), 1 medium lemon (thinly sliced), and 12 small spearmint leaves in a large pitcher and let the flavors blend overnight.

Spanish Shrimp with Garlic Sauce

• 4 tablespoons olive oil (divided)
• 2 red bell peppers, cut into thin strips
• ½ seedless cucumber, thinly sliced (1 ½ cups)
• ¼ teaspoon salt, divided
• 4 large garlic cloves, minced
• 1 pound peeled and deveined shrimp, thawed if frozen
• 1 tablespoon smoked paprika
• ½ teaspoon freshly ground black pepper
• 2 tablespoons medium-dry (optional)
• 2 tablespoons freshly squeezed lemon juice

1. Warm 1 tablespoon of the oil in a large, deep, heavy skillet over medium heat. Add the bell peppers, cover, and cook, stirring often, for about 5 minutes or until tender. Add the cucumber and 1/8 teaspoon of the salt, cover, and cook, stirring often, for 3 minutes or until tender and becoming translucent. Transfer the vegetables to a serving dish. Cover to keep warm.

2. Combine the garlic and remaining 3 tablespoons oil in the same skillet over medium heat. Cook, stirring, for about 1 minute or until fragrant.

3. Stir in the shrimp and sprinkle with the paprika, black pepper, and remaining 1/8 teaspoon salt. Cook, stirring often, for about 5 to 7 minutes or until the shrimp are opaque. (If the pan becomes very dry, add 1 or 2 tablespoons water.)

4. Add the sherry, if using, and lemon juice. Cook, stirring, for 1 minute or until the pan juices are bubbly and thickened. Serve the shrimp over the vegetables.