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Showing posts with label diet. Show all posts
Showing posts with label diet. Show all posts
Unbelievable but true, breaking your diet can help you lose that undesirable overweight. Not only does it help you lose net weight, it also produces fat loss, starting with the fat in the abdomen, which is one of the main places where fat is stored. In addition, abdominal fat is one of the most harmful to health as it interferes with the metabolism of sugars and fats in the blood (lipids).

Does breaking the diet help you lose weight?


A group of scientists in Australia showed that intermittent energy restriction (diet) improved weight loss efficiency in overweight people. In fact, people who followed the intermittent diet had a greater loss of weight and body fat than people who followed the assigned diet for 30 weeks at a time.

How can this be possible?

To understand this, we must know that when we start a diet, the body undergoes a series of compensatory changes since the hormonal centers located in the brain and in the fatty tissues "interpret" the diet as a state of imbalance that must be corrected. One of these changes is the decrease in basal energy expenditure, which determines how many calories we burn at basal stage per day.

Intermittently dieting prevents the body from slowing down basal energy expenditure, which occurs about two weeks after starting the diet. The free period (when the diet breaks down) prevents this adaptation of the body that slows down the metabolism and allows the basal energy expenditure to increase again to its normal values.

In other words, when dieting intermittently, the body does not "get used to" the low calorie state of being adapted to the lower calorie intake produced by the diet.

These researchers followed a group of patients for 30 weeks, some on a continuous diet and others on a 15-day diet alternating with 15 days of free intake, and found that the group that followed the diet intermittently lost an average of 8.1 kilograms more than the group that followed the diet without interruption during the same time.

This successful intermittent diet approach is currently recommended by major health organizations around the world such as the National Council for Health and Research in Australia.

In conclusion, to lose weight efficiently, periods of caloric restriction or diet should be alternated with periods of rest from the diet. Ideally, this method should be performed under the supervision of a nutritionist.

Does breaking the diet help you lose weight? - This successful intermittent diet approach is currently recommended by major health organizations around the world such as the National Council for Health and Research in Australia.


RELATED: 10 Daily Habits That Helps You Lose Weight Easily and Keep it Off

Does Breaking the Diet Help You Lose Weight?

Lemon is a widely used food in weight loss diets, as its properties help the body to regulate metabolism, eliminate toxins and start the process of burning body fat (weight loss process).

Ginger, Cucumber and Lemon Water to Lose 9 Pounds in One Week


On the other hand, cucumber is also widely used for slimming diets, its high water content is very beneficial and promotes intestinal and skin health.

Ginger, on the other hand, is a food that needs no introduction, and there are so many benefits that we could make an immense list of them. But highlighting its slimming benefits we can name its power to help regulate digestive processes.

GINGER, CUCUMBER AND LEMON WATER TO LOSE 9 POUNDS IN ONE WEEK


This water is very powerful, its properties promote the burning of accumulated fat, starting the slimming process from the first day.


Ingredients

Ginger, Cucumber and Lemon Water


  • 2 liters water
  • 1 cucumber
  • 1 lemon, sliced
  • 2 inch piece fresh ginger, sliced
Preparation

Add the water in a bowl and then proceed to add the remaining ingredients. Prepare this drink at night and let it stand, then consume it in several doses the next day.

In order to obtain the desired results, you should drink 8 glasses of this water a day. The first glass should be consumed immediately upon awakening (fasting).

Consume this water for a week, always preparing it the night before the day you are going to drink it. In 7 days you will see the fabulous results.

Ginger, Cucumber and Lemon Water to Lose 9 Pounds in One Week - This water is very powerful, its properties promote the burning of accumulated fat, starting the slimming process from the first day



RELATED: 7 Homemade Detox Drinks for Weight Loss

Ginger, Cucumber and Lemon Water to Lose 9 Pounds in One Week

When most people think of salads, they immediately visualize big, leafy strips of lettuce tossed into a bowl with all sorts of colorful companion vegetables. But there are also those kinds of salads that use deliciously sinful mayonnaise as their chief ingredient. Some of the more popular types of these salads are egg salad, potato salad, chicken salad, and the ever popular (and my personal favorite) seafood salad.

Bacon Avocado Tomato Egg Salad


Probably the easiest and least expensive to make of all mayonnaise based salads is egg salad. Who doesn't have a few extra eggs and mayonnaise in their refrigerator? This salad does a great job at filling a person up with plenty of protein, fat, and calories. An interesting twist to this delightful salad is adding corn, avocado, and crisp bacon. While it may sound a bit odd, the mix tastes out of this world!

The first step is to fry some bacon. Cook four slices of bacon in a shallow pan until crispy. Remove them and place on paper towel covered plate to drain the grease.

Second step is to boil some eggs. Now this may sound easy enough, but chances are you're one of the many people out there that have been over-boiling eggs throughout your entire life! Spread out a single layer of eggs in a pan. Fill with cold water until the eggs are covered by at least an inch of water. Bring the water to a boil and then crank the heat down a bit and simmer the eggs for another two minutes. Finally, turn the heat off, cover the eggs, and let them sit in the hot water for at least twelve minutes. This works with small batches of eggs (6 to 8). Before assuming all the eggs are hard boiled to your liking, you should crack one open and make sure its yolk is cooked enough for your taste. If not, let them cook some more. Once the eggs are done, remove them from the pan and place them inside a bowl of cold water to let them cool off.

After the eggs have cooled, peel them and slice them into small squares. Do the same for the avocados, and then place both eggs and avocados in a large bowl.

In a small bowl, mix the dressing. Add the mayonnaise, mustard, corn (drain it first), curry powder, tomatoes (chopped and diced), and lemon juice together. And don't forget your bacon! Chop the bacon into small pieces and mix into the dressing. Last, pour the dressing into the bowl of chopped eggs and avocado, and then mix everything together.

If you want, you can sprinkle fresh parsley across the salad. And if you're feeling even more indulgent, heat up some flour tortillas and use the salad as a spread. This will serve two to four people.

Ingredients
  • 8 hard boiled eggs, peeled
  • 2 ripe avocados
  • 2 tomatoes
  • 4 slices of bacon
  • 1 tablespoon of Dijon mustard
  • 2 cans of corn kernels (about 20oz total)
  • 1 cup of mayonnaise
  • 1 tablespoon of curry powder
  • 4 tablespoons of lemon juice
  • 6 flour tortillas

AVOCADO EGG SALAD


RELATED: Easy Breakfast Burrito Recipe

Article Source: http://EzineArticles.com/7504087

Bacon Avocado Tomato Egg Salad

Any expert will tell you that you must eat healthy foods to lose weight. Proper eating habits are upwards of 80% of your weight loss battle. For many of you going to the gym or working out simply sucks or is too time consuming. And for many of those same people after a workout you feel like you need to be rewarded, therefore, you eat empty and high fat calories. By partaking in a bad post workout meal you've not only prolonged your muscle recovery time (you'll be sorer longer), but you've basically cancelled out your workout efforts. Think about eating healthy foods to lose weight just as you think about working out to lose weight.

Best Foods To Eat To Lose Weight Quickly


Study shows that these 12 best weight loss foods are some of the best you can consume to allow you to lose weight.

Best Foods To Eat To Lose Weight Quickly


Mushrooms

Any time people consumed mushroom-based entrees, they felt just as comfortable as any time they'd consumed those same dishes made with beef—though they'd taken in part of the calories and fat, study reports. Switch mushrooms for meat in sandwich and wonderful mushroom recipes.

Eggs

Study shows that dieters who ate eggs for morning meal felt full for for a longer time and lost more than twice as much weight as people who received the same amount of calories from a bagel for morning meal. Think beyond breakfast, as well: eggs increase a salad's remaining power and make for a satisfying snack.

Apples

For only 95 calories, a medium apple has 4 grams of fiber. And latest study, posted in the Journal of Nutrition, signifies that improving your fiber intake can assist you to avoid weight gain—or even motivate weight loss.

Blueberries

The deep blue color that comes from blueberries lets you know that they are rich in antioxidants that ward off free radicals. And they’re also great for weight loss.

Thanks to the combination of fiber and water found in blueberries, they’re an excellent choice to help slim down by reducing appetite.

I like to add blueberries to my smoothies, salads, or on top of my oatmeal.

Broccoli

Instead of severely limiting your food intake, you can add more nutrients and cut calories simultaneously by eating broccoli.

With broccoli I keep it simple and steam it as a side dish or use it in a stir fry. I also like to cut it up raw for salads or hummus.

Kale

One cup of kale is only about 33 calories, yet it’s packed with nutrients to keep you feeling full and satisfied. This helps you whittle down the amount of calories you consume each day without sacrificing essential vitamins and minerals, making it a perfect weight loss superfood.

I like to add kale to my smoothies or substitute it for watered down lettuces like iceberg. I even like to pair it with my next favorite superfood, spinach.

Oatmeal

Having a morning meal made from "slow-release" carbohydrate food , like oatmeal or bran cereal , three hours before you decide to exercise can assist you burn more fat, indicates a recent study in the Journal of Nutrition. Here's why: in the study, consuming "slow-release" carbohydrates didn't increase blood sugar as high as consuming refined carbohydrates, for example white toast. Consequently, insulin levels didn't increase as high and because insulin plays a role in alerting the body to store fat, having lower levels can assist you burn fat.

Goji Berries

Goji berries may not be as easy to find as the other items on my list, but they have similar benefits.

These tiny, bright berries help control appetite and blood sugar levels. They also contain a good chunk of fiber.

Goji berries are generally sold as a dried fruit, so I’ll sprinkle them on my salads or oatmeal for a little added sweetness.

Be careful not to go overboard, as all dried fruits are easier to overeat than their fresh counterparts.

Hot Chile Peppers

In one study, eating a little hot pepper (in tomato juice or in capsules) half an hour before a meal assisted study individuals feel less hungry and consume about 10 percent less.

Almonds

Chew more to curb hunger. That is what research workers worked out in a recent study in the American Journal of Clinical Nutrition wherein they asked participants to chew a 2-ounce serving of almonds 10, 25 or 40 times. Participants became maximum satisfaction—they felt fuller longer—from the nuts once they chewed 40 times. Chewing more could potentially cause a greater release of fat from the almonds, which in turn causes bodily hormones that control hunger, speculates Rick Mattes, Ph.D., R.D., professor of foods and nutrition at Purdue University.

Grapefruit

If you can get past the super tartness of grapefruit, you’ll be well on your way to quick weight loss.

One study examined 91 obese patients and split them into four groups. One group was given a placebo, one received grapefruit capsules, one had to drink grapefruit juice, and the last group ate fresh grapefruits. The participants had to consume their allocated supplements three times a day before each meal over 12 weeks.

The results? The fresh grapefruit group lost the most weight, the grapefruit juice drinkers came in second place, and the capsule consumers fared better than the placebo takers.

The reason for this is probably that the grapefruit eaters got more whole fiber, which generally helps control appetite better than plain juice.

If it’s hard for you to enjoy the tartness of fresh grapefruit slices, try blending them in your smoothies.

Pears

Pears are incredible for controlling appetite. Since pears have an average of 5.5 grams of fiber, they keep our digestive systems moving. Fiber helps our bodies absorb the nutrients and vitamins of all the other superfoods on our list.

If you’re feeling a little backed up or constipated, slice up a juicy pear and enjoy.

RELATED: 10 Low Carb High Fiber Foods

When you are trying to lose pounds, remember that food is not the enemy. There are ways you can use it to your advantage, even when dieting. You just need to get the information you need about your body and how to keep it healthy, and use that information to get the right food to lose weight, don't skip meals, and even if you decide to eat lighter, make sure your body gets the vitamins and minerals it needs! Because although many people think food is what will keep them from achieving their weight loss goals, you can use food to lose weight!

Best Foods To Eat To Lose Weight Quickly

Peanut butter is a very healthy food. Especially when dieting and also for workouts. We are all in a rush with work and families while still trying to fit in exercise that many of us resort to energy and protein bars on a daily basis. Problem is these energy bars are loaded with sugars (even the healthier cane type).

Peanut-Butter-Ground-Flax-Seeds-Energy-Bites-Recipe


Enter peanut butter; this versatile food will fit in with so many healthy endeavors. It's a great snack with apples, or spread on crackers and especially yummy in a peanut butter workout smoothie with added protein powder for recovery.

Did you know that peanuts are not a nut but a member of the legume family which is related to peas, lentils, chickpeas and other beans? Because of this they have many necessary and healthy nutrients like folate which is essential for the structure of our DNA and RNA at the cellular level and is important for our body tissues like bone marrow and the intestinal tract. Folate is also necessary to help the body synthesis and breakdown amino acids. Without folate or folic acid, your body's nervous system and brain function would be affected in negative ways.

Peanut butter also contains vitamin E, an antioxidant, involved in immune function and also aids the heart along with resveratrol. Other nutrients in peanut butter are the mineral zinc, used by your body for repair and the immune system, niacin, protein and manganese. According to the American Peanut Council, "the Nurses' Health Study that involved over 86,000 women, have found that frequent nut consumption is related to reduced risk of cardiovascular disease." This great little bean also contains thiamine (vitamin B1), B6, riboflavin (B2), iron and calcium.

RELATED: What You Should Eat After Your Workout - Post Workout Nutrition

Peanuts are also a contender with fruit as a source of antioxidants because they contain oleic acid, the same fat in olive oil. The research done on peanuts was found to be as loaded with antioxidants as strawberries and blackberries. They also contain more antioxidants than apples and carrots! This I'm sure will be a surprise to many people as it was to me.

Yes peanut butter does contain fat but 80 percent is good fat which can help you lower LDL cholesterol (the lousy cholesterol). Fat none-the-less is a critical nutrient needed for brain function and for moving fat soluble vitamins where your body needs them like the skin.

Peanut Butter Ground Flax Seeds Energy Bites Recipe


Peanut Butter Energy Bites Recipe


Ingredients

  • 1 cup old fashioned rolled oats
  • ⅔ cup creamy peanut butter
  • ½ cup ground flax seeds
  • 1/4 cup chocolate chips
  • 1 teaspoon vanilla
  • 2 tablespoons honey

Instructions

  1. Place all ingredients in a large bowl and stir together well to combine.
  2. Place bowl of "dough" in the fridge for 30 minutes to an hour so it can set up.
  3. Bring dough out of the fridge and roll into balls about 1 Tablespoon in size.
  4. Store in a covered container in the fridge.

Peanut Butter Ground Flax Seeds Energy Bites Recipe

When it comes to weight loss, the first thing I always discuss is the main reason why the majority of people fail at shedding those kilos. When most people set out on their journey to lose weight, they fail at realizing that losing weight is not for the short-term, it is for life. Hence, most are not mentally prepared for that long-term commitment, and stop whatever they are doing to lose weight once they experience some weight loss. This consequently results in them gaining back those kilos (and more) when they revert back to their old habits. Losing weight healthily requires a lifestyle change, a proper plan and the ability to stay motivated.


10 Daily Habits That Helps You Lose Weight Easily and Keep it Off

1. Eat More Proteins and Food Rich in Fiber.


Protein has a powerful effect on one’s appetite. It makes you feel full and reduce hunger, enabling you to eat fewer calories. It affects several hormones that are essential in hunger and fullness such as GLP-1 and ghrelin.

Increasing your protein to 30 percent of your caloric intake helps you eat about 440 fewer calories in a day. This translates to a weight loss of 11 pounds in just 12 weeks without restricting anything intentionally or engaging in any strenuous activity. It helps burn fat even more effectively than those who have a high carb intake.

If you usually eat grain-based breakfast, you can switch to protein-rich breakfast like eggs. According to study, obese or overweight women who took eggs for breakfast ate fewer calories the rest of the day for the next 36 hours.

Viscous fiber increases satisfaction as it makes you feel fuller for the most of the day. This reduces the need to eat more during certain times of the day like lunch. Fibers always form a gel when in contact with water. It is the gel that prolongs the time your body takes to absorb nutrients. Examples of viscous fiber include oranges, flax seeds, oat cereals, beans, asparagus and Brussels sprouts.

2. Examine Your Eating Habits.


Do you eat late at night? Do you nibble while cooking? Do you finish your kid’s meals? Take a look at some of the things you ordinarily do and identify the behaviors that account to your weight gain. Change these practices to attain significant calorie savings and have an effective eating plan.

Have you ever heard of the old saying “If you fail to plan, you plan to fail?” You need to have a strategy for your snacks and meals. Pack healthful snacks that you can eat when hungry and avoid eating too late at night. The snacks help you deviate from your regular eating plan. That way, you end up eating less during lunch hour and dinner. You lose weight when you do not consume too many calories.

3. Chew Food Slowly and Thoroughly.


Your brain needs time to process whether you have eaten enough. Chewing your food better is a good way of eating slowly while burning more calories.

This reduces the amount of food you eat and increases your satisfaction or fullness. How quickly you finish eating affects your weight.

People who eat faster always gain weight in comparison to individuals who eat slowly. Fast eaters have a higher chance of being obese. Do not eat after having dinner. This is the central area where people pack extra foods. In case you are hungry after dinner, just take a noncaloric beverage or just take a piece of hard candy. Brush your teeth after to reduce the temptation to eat more.

Sleep well and avoid stress. Poor sleeping habits can cause stress which affects your appetite and weight. Lack of sleep disrupts appetite increasing cravings and hunger for unhealthy foods. This leads to intake of more calories. Chronic sleep problems and stress increase the risk of diseases and other conditions like obesity and Type 2 diabetes.

4. Carve out time to prepare your lunch.


Not only will making your own lunch help you save money, it'll ensure you know exactly what you're putting into your body and that you're getting the right nutrients. "You're also less likely to skip lunch on busy days when you can just walk to the fridge instead of having to go out and buy food," says Mashru. Although it seems like skipping those calories could help boost weight loss, depriving your body of regular meals just makes you more likely to overdo it later.

5. Don't do other things while you're eating.


It can be tough to focus on eating when there's work to do and Instagram to check, but chowing down when you're distracted can lead to accidentally taking in more than you need. Distracted eating doesn't just lead to more consumption in the moment, it can even compel you to eat more than necessary later on in the day, according to a systematic review of 24 studies in the February 2013 edition of The American Journal of Clinical Nutrition.

6. Drink Water Regularly.


According to researchers, drinking a lot of water daily increases metabolism rate.

Taking water regularly makes you eat less and lose weight especially when you drink water before your meal. People who drink water after a meal weigh more while those who drink water before a meal eat fewer calories and lose weight. Replace calorie-loaded drinks like juice and soda with fruit infuser water bottle.

Rehydrating your body enables you to stay healthy. The amount of water you drink depends on your gender. Men should drink at least 13 cups in a day while women should drink at least nine cups in a day. Water flushes out toxins from the body and increases your energy.

Drinking water improves your skin complexion and tone leaving the skin glowing. Through a healthy intake of water, you will boost your immune system and enhance the functioning of your vital organs. After all, this pure drink improves digestion, absorption of nutrients and blood circulation!

7. Eat Fiber-Rich Foods.


Eating fiber-rich foods may increase satiety, helping you feel fuller for longer.

Studies also indicate that a special kind of fiber, called viscous fiber, is particularly helpful for weight loss. It increases fullness and reduces food intake.

Viscous fiber forms a gel when it comes in contact with water. This gel increases the time it takes to absorb nutrients and slows down the emptying of the stomach.

Viscous fiber is only found in plant foods. Examples include beans, oat cereals, Brussels sprouts, asparagus, oranges and flax seeds.

8. Sleep Well and Avoid Stress.


When it comes to health, sleep and stress are often neglected. But in fact, both can have powerful effects on your appetite and weight.

A lack of sleep may disrupt the appetite-regulating hormones leptin and ghrelin. Another hormone, called cortisol, becomes elevated when you're stressed.

Having these hormones disrupted can increase your hunger and cravings for unhealthy food, leading to higher calorie intake.

What's more, chronic sleep deprivation and stress may increase your risk of several diseases, including type 2 diabetes and obesity.

9. Eliminate Sugary Drinks.


Added sugar may very well be the single worst ingredient in the diet today.

Sugary beverages, like soda, have been associated with an increased risk of many Western diseases.

It's very easy to take in massive amounts of excess calories from sugary drinks, because liquid calories don't affect fullness like solid food does.

Staying away from these beverages entirely can provide enormous long-term health benefits. However, note that you should not replace soda with fruit juice, as it can be just as high in sugar.

Healthy beverages to drink instead include water, coffee and green tea.

10. Pile your plate high with vegetables.


One of the best ways to get into the healthy-eating habit is by adding things to your diet instead of removing them. Refusing to eat any of your favorite treats can backfire in a binge, whereas slowly increasing your vegetable intake can only bring good results. "Not only are vegetables filled with important nutrients that keep your body healthy and energized, they contain fiber, which helps you feel satiated," says Mashru. To avoid vegetable burnout, she suggests starting small: add a cup of them to at least one meal a day for a week, then start incorporating them into more meals as you get used to them.

RELATED: How To Lose Weight in a Healthy and steady Way

As you diligently work towards your weight loss goals, I strongly recommend that you enjoy this life changing journey to a better and healthier looking you. Once you have turned your lifestyle around, you will be feeling and looking great and you will be able to continue living healthy and looking healthy. Be excited about the change, be excited to try new foods and be excited to discover new recipes and healthier treats. It will be a lifestyle change you will never regret.

Just remember that losing weight is the outcome of many behaviors and habits, so start by sorting through them all to find what will work best for you.

10 Daily Habits That Helps You Lose Weight Easily and Keep it Off

Those who love to lose weight tend to do anything just so they will achieve what they have been dreaming for quite some time now - achieve a perfect and healthy body. Those who are very determined left no stone unturned and tried a lot of weight loss diet regimens, especially those that are used by many people. In this piece, you will learn of a new and innovative weight loss method and it's called the 8-hour diet plan or also known as the 8-hour body diet.

The 8-Hour Diet Plan - How To Cut Down All Your Excess Fat


Eat for only 8 hours and then go for 16 hours fasting. That might sound weird, but not so difficult to follow.

An individual sleeps for around 7-8 hours. The other 8 hours in a day is spent in eating and other routine activities. So, to control the hunger for 16 hours it’s not such a hard task.

WHY THE 8-HOUR DIET WORKS?


The simple logic behind this 8-hour diet is that your weight will be lost without keeping a track on your calories like any other diet plan.

Let’s see how exactly this diet works:

1. AIDS DIGESTION

In this era where most of the people are into sitting jobs for 9 hours, it is very difficult for your body to get the proper time in digesting the food. This is the reason why at times, we are not able to lose weight even with an healthy eating plan.

The 8-hour diet works by giving your body maximum time to digest what has already been waiting.

2. BURNS MORE CALORIES

Calorie intake is restricted to 8 hours per day. In simple words, it increases the time between your last meal and the breakfast. This helps the body to burn the stored fat through a workout in the morning.

3. GET PROPER REST

The 16 hour of gap gives our body full chance to rest, stretch and relax freely.

4. PREVENTS DISEASES AND AGING

This 8-hour diet also stimulates the source of energy inside the cells. Resulting to this, energy output is maximized and reduces intercellular damage. This helps in slowing down the aging process and eliminating the risk of cancer, diabetes and heart diseases.

WHAT TO EAT WHILE FOLLOWING THE 8-HOUR DIET?


BELOW IS THE DETAILED MEAL PLAN THAT YOU CAN FOLLOW TO RAPIDLY REDUCE THE EXTRA FAT:

  1. Start off the day with green tea or any detox drink.
  2. Following by, you can take banana or kale smoothie, wheat flakes with skimmed milk, eggs with toast or any other alternative if you are allergic to lactose. Eggs are always the best option indeed.
  3. In your pre-lunch menu, you can have watery fruit like watermelon, vegetable salad, and 4 soaked almonds.
  4. For lunch, you can have either baked fish/tortilla wrap + vegetables + low-fat yogurt or tuna/vegetable sandwich with fresh fruit juice.
  5. This would amaze you but yes, post lunch you can have a dark chocolate brownie with one orange or apple.
  6. You can have baked potato wafers, popcorn or nachos with low-fat mayonnaise as your evening snack. Yes you heard it right.
  7. Finally, for dinner, get some grilled vegetables/chicken kebab with bread pudding, or chicken/lentil soup with fruit custard, or vegetable lasagna with cucumber juice, or kidney beans with chapattis or a glass of milk.

You should be more than happy with all the freedom and variety of foods in this 8-hour diet plan. But the struggle is to maintain a 16-hour gap.

So make sure your dinner is at 6 pm sharp. After that you cannot have anything.

With this amazing diet plan, try to integrate the habit of exercising. It is important for your body to do any kind of physical activity while following the 8-hour diet.

RELATED: How To Lose Weight in a Healthy and steady Way

Some people who have tried this diet plan have claimed that the 4-hour diet plan is really effective and they even recommend it to others who are interested to lose weight rapidly. Keep in mind that losing weight doesn't mean you need to sacrifice a lot, what you should do is to follow the plan religiously and all you need now is to wait to lose weight.

The 8-Hour Diet Plan - How To Cut Down All Your Excess Fat

We make these easy healthy breakfast burritos for breakfast and for supper. They are full of protein and taste great any time of the day. This recipe is versatile, and you can add any ingredient that is your favorite. It makes great leftovers for lunches the next day, saving you time and money.

Easy Breakfast Burrito Recipe


Here is a simple breakfast burrito recipe


Ingredients

Servings: 2

Prep Time: 10 minutes

Cooking Time: 10 minutes

  • 2 medium Tomato, finely chopped
  • 2 tablespoons Tomato ketchup
  • 2 medium Spring Onions, finely chopped
  • 100g Mushrooms, sliced
  • 1 cube(s) Vegetable stock cube(s), vegetable, made up with 150ml hot water
  • 1⁄2 teaspoons Black pepper
  • 1 spray(s) Calorie controlled cooking spray
  • 3 medium, raw Egg, whole, raw
  • 2 tablespoons Skimmed Milk
  • 2 medium Tortilla wrap(s)
  • 1 pinch Salt, to taste


Instructions

Step 1

First make the salsa by mixing together the tomatoes, tomato ketchup and spring onions. Set aside

Step 2

Next, simmer the mushrooms and vegetable stock in a saucepan for about 3 – 4 minutes, stirring occasionally.

Step 3

Meanwhile, spray a medium non-stick saucepan with low fat cooking spray. Beat the eggs and milk together and season with salt and pepper. Add to the saucepan and scramble the eggs over a medium heat until just set. Remove from the heat.

Step 4

Warm the tortillas in a hot frying pan, one at a time, flipping them over after a few seconds.

Step 5

Lay the tortillas on two separate serving plates and fill the centre with scrambled eggs and well-drained mushrooms. Fold up one edge of each tortilla to form the base, then fold in the sides to form pockets. Serve with the tomato salsa.

Step 6

Cook’s tips: For extra flavor, stir a couple of snipped grilled turkey rashers into the scrambled eggs. This will add 1/2 Point per serving. If you like, add some chopped fresh herbs to the salsa, such as coriander or parsley.

RELATED:  4 Healthy Breakfast Recipes for Weight Loss

Source

Easy Breakfast Burrito Recipe

Cucumber is the best diet of all dietary products. It contains 95-98% of water, and thus contains the minimum of calories intake. But the remaining interest is useful - cucumber is a valuable source of alkaline salts, which can slow the aging process and the formation of stones in the kidneys and liver. For this cucumber is called orderly of organism.

Cucumber - Weight Loss and Deep Purification


Benefits of cucumber


Cucumbers, in contrary to popular opinion, stimulate appetite and increase the acidity of gastric juice - so they cannot be carried away by people suffering from gastritis with high acidity, and peptic ulcer disease. Cucumbers have useful and digestible iodine compounds: scientists believe that regular use of cucumber in food improves thyroid, heart and blood vessels. Cucumbers contain a lot of fiber - so perfectly enhance peristalsis, and also clears excess cholesterol from the walls of blood vessels.

Cucumber contain sugar, the protein, vitamins B1 and V2, vitamin C, carotene, Chlorophyll, potassium, phosphorus, Iron, sodium, magnesium, chlorine, manganese, Zinc copper, chromium, and even silver. Due to the high potassium content cucumbers excellent "chase" the excess fluid, relieve swelling, reduce blood pressure, have a mild laxative effect. Cucumber juice prevents passage of carbohydrates into fat and stops the accumulation of salts. Owing to the low calorific value and enhanced "purifying" cucumber is an ideal product for people who wish to lose weight.

To lose weight with "cucumber nutrition", you can either keep a special cucumber diet (below we present to your attention two of their variations) or simply add the cucumber salad at every meal, or a cucumber soup.

Bulgarian cold soup called tartar

It is very easy to make and is served directly to the plate and does not need to be cooked. Get a big cucumber, grate it, or chop finely. Add a handful of crushed walnuts, squeeze the garlic clove (for fans), and cut into a plate of green beam. Pour yogurt into the soup. You can add a little of vegetable oil. Replace your supper with this soup - and you weight will just melt away. In addition, it is simply delicious and cooling summer dish!

Diet with cucumber salad

It is advisable to keep it less than 3 days in a row as yet such a diet is too low-calorie and does not contain everything a body needs. For salad, we need a kilogram of fresh cucumber, which must be cut and filled with low-fat sour cream. Add a little of salt, you can add a little greenery. Eat a salad three times a day. Sample menu:

  • Breakfast: salad, toasted, tea or coffee without sugar
  • Lunch: salad, a drink without sugar
  • Dinner: salad, 50 g of boiled meat or 1 egg, a glass of yogurt


RELATED: Cucumber Salad Recipes


7 Days Cucumber Diet


For this diet for a day we will need about 1-1.5 kilos of cucumbers. Sample menu:

Day 1

  • Breakfast: two cucumbers, a slice of black bread
  • Dinner: cucumber soup (with yogurt), one apple
  • Dinner: Cucumber salad with greens and vegetable oil

Day 2

  • Breakfast: cucumber, bread
  • Lunch: 50 grams of meat, and cucumber salad greens, you can add radishes and onions
  • Dinner: salad of cucumber and green with vegetable oil

Day 3

  • Breakfast: two cucumbers, a slice of bread
  • Lunch: 100 g boiled fish, 100 g boiled grouts (better rice). Cucumber
  • Dinner: salad of cucumber and green with vegetable oil

Day 4:

  • Breakfast: cucumber, bread
  • Lunch: 100 g rice, 20 g cheese, cucumber
  • Dinner: salad of cucumber and green with vegetable oil

Day 5

  • Breakfast: two cucumbers, a slice of bread
  • Lunch: salad of cucumber, cabbage, radish and carrot
  • Supper: salad of cucumbers and greens with oil

Day 6

  • Lunch: cucumber, bread
  • Dinner: cucumber soup (yogurt may be added), 1 egg, pear
  • Dinner: salad of cucumber and greens with vegetable oil

Day 7

  • Breakfast: two cucumbers, a slice of bread
  • Dinner: cucumber soup (available with yogurt), apple
  • Dinner: salad of cucumber and green with vegetable oil

RELATED: 5 Healthy Salad Recipes for Fat Loss and Muscle-Building


Article Source: http://EzineArticles.com/expert/Julia_Kobzareva/689901

Cucumber - Weight Loss and Deep Purification

Foods that are low in simple carbs and high in fibers provide a variety of benefits, especially if you are concerned about blood sugar, weight loss, and carbohydrate intake. Fiber offsets the impact of sugary foods and prevents blood sugar spikes. It also helps you feel fuller longer and improves digestion. Though most people think of fiber supplements and bran flakes when it comes to boosting fiber intake, there are actually many whole foods that are high in fiber and low in carbohydrates.

10 Low Carb High Fiber Foods


Avocado

Medium avocado contains 11 grams of fiber, which is nearly half of the daily recommended intake. It also contains unsaturated fatty acids, which is the "good" fat. Avocados are packed with vitamins, minerals, and phytonutrients. Avocados can be added to salads, sliced on sandwiches, or mashed with tomatoes, onions, and spices for guacamole.

Blackberries

Blackberries Raspberries Blueberries


Blackberries contain eight grams of fiber and are packed with health benefits that help reduce a person's risk for disease.

Raspberries

Similar to blackberries, raspberries are also packed with vitamins, minerals, and other health qualities. They contain eight grams of fiber and are high in vitamin C and antioxidants. They are also one of the best anti-inflammatory foods available.

Black Beans

A half-cup of black beans contain seven grams of fiber. They are very filling and make a great addition to soups, salads, dips, and casseroles.

Lentils

Lentils are an excellent substitute for meat because they are packed with protein. They can also be added to salads and soups. A cup of lentils contain eight grams of fiber and help lower cholesterol and blood glucose levels.

Vegetable Soup

Fresh vegetable soup allows you to create an entire meal packed with fiber. Traditional vegetable soup features carrots, potatoes, celery, tomatoes, and green beans. For an even healthier option, exchange potatoes for lentils or beans, and toss in an even wider variety of veggies including broccoli, cauliflower, spinach, kale, and okra.


RELATED: Healthy Soup Recipes for Weight Loss



Broccoli

Broccoli


Many vegetables are packed with fiber and broccoli is no exception. A cup of broccoli contains six grams of fiber. It is part of the cruciferous vegetable family, which are widely accepted as superfoods because of their anti-cancer benefits.

Pears

Fruits are sometimes high in sugar, so it is important to eat fruit in moderation and avoid fruits that are highest in sugar. Pears are a great alternative to some high sugar fruits and contains nearly five grams of fiber when the skin is consumed.

Oatmeal

Oatmeal


Oatmeal contains only four grams of fiber, but it is soluble fiber. This type of fiber is what gives oatmeal its gummy, sticky consistency. It helps you feel fuller for a longer period of time and improves cholesterol levels. Choose steel cut oats and old-fashioned rolled oats for the biggest health benefits. Pre-cooked oats, especially flavored options sold in individual serving packets, are packed with sugar and lack a number of health benefits found in unprocessed varieties.

Barley

Barley is the lowest-glycemic grain and contains three grams of soluble fiber. It is extremely filling and offers a great deal of blood sugar protection.


RELATED: Low Carb Diets - Carb Concepts


Article Source: http://EzineArticles.com/7723741

10 Low Carb High Fiber Foods

If there’s one thing we know you’re not eating enough of, it’s produce. Any way that you can figure to get more fruit, nuts, and leafy green vegetables into you life, do it. More and more research is showing that the primary cause of fat gain in American may not be too many calories it may be a lack of nutrients, caused by our packaged and processed diets. Salads may not seem particularly macho. But neither are man boobs.

5 Healthy Salad Recipes for Fat Loss and Muscle-Building


1. Tuna-stuffed Avocado

Ingredients

  • 1 avocado
  • 3 oz can tuna, drained
  • ½ cup bell pepper, diced
  • ½ cup red onion, diced
  • ½ cup cucumber, diced
  • ⅓ cup low-fat, plain Greek yogurt
  • 1 tsp lemon juice
  • ½ cup fresh orange segments, diced
Directions

  1. Slice avocado in half vertically. Remove pit and scoop out flesh, leaving about ¼ inch all around.
  2. Put the scooped out fruit in a bowl with tuna, bell pepper, onion, cucumber, yogurt, and lemon juice. Mix with a spoon.
  3. Add orange to bowl and mix gently. Distribute mixture between avocado halves and serve.

Tuna-stuffed Avocado


Makes 1 serving

Per serving:
• 538 calories • 33 g protein
• 32 g carbs • 34 g fat


2. Calamari Salad

Calamari Salad


Ingredients

  • 1 lb calamari, sliced
  • 2 tbsp coconut oil
  • Salt and pepper
  • Garlic powder
Dressing

  • 1 tbsp coconut oil
  • ½ cup olives
  • 1 spritz lemon
  • 1 spritz lime Parsley for garnish
Directions

For the salad:
  1. Coat calamari with oil and season to taste with spices.
  2. Add to a skillet and cook over medium heat until squid turns opaque.

For the dressing:
  1. Add all ingredients to a shaker cup and shake until mixed well.
  2. Drain dressing over cooked squid and serve.
Makes 4 servings

Per serving:
• 214 calories • 18 g protein
• 5 g carbs • 14 g fat

3. Sweet Potato Crab Salad

Sweet Potato Crab Salad


Ingredients

  • ½ cup English cucumbers, diced
  • 1 tbsp plus ¼ Feta cheese, crumbled
  • 4 oz white balsamic vinegar
  • 4 oz sweet potato puree
  • 1 tbsp Sriracha or Thai chili paste
  • 2 tbsp light corn syrup
  • 1 tbsp salt and pepper blend
  • 1 cup tomatoes, diced
  • 12 mint leaves, julienned
  • 1 cup 80/20 blended oil
  • (80% vegetable oil, 20% olive oil)
  • 2 lb jumbo lump crab meat

Directions

  1. Blend cucumbers, 1 tbsp Feta, vinegar, sweet potato puree, Sriracha, corn syrup, and salt and pepper in a food processor, and puree until smooth.
  2. Pour mixture through either a chamois cloth or cheesecloth and return to food processor while slowly adding oil until smooth.
  3. Mix tomatoes, remaining Feta, and mint into a bowl. Add 1 cup of dressing to salad, mix, then add crab and toss to coat crab. Be sure not to break up crabmeat; you want to leave as many lumps as possible.

Makes 4 servings

Per serving:
• 837 calories • 49 g protein
• 19 g carbs • 63 g fat


4. Pineapple-Grilled Shrimp Salad

Pineapple-Grilled Shrimp Salad


Ingredients

  • 2 tbsp extra-virgin olive oil
  • 2 tbsp high-quality tequila
  • 1 tsp agave nectar or honey
  • 2 tbsp low-sodium soy sauce
  • 1 tsp ground cumin
  • 1 tsp red pepper flakes
  • 1 lb large shrimp, peeled and deveined
  • 2 cups pineapple, sliced into 1” triangles
For the Salad

  • 6 cups dark, leafy mixed greens
  • ½ cup roasted red peppers, thinly sliced
  • 1 ripe avocado, halved and thinly sliced
  • ½ cup toasted pine nuts

For the Dressing

  • 2 tbsp extra-virgin olive oil
  • 1 tsp high-quality tequila
  • 2 tsp low-sodium soy sauce
  • 2 tbsp orange juice
  • 2 tbsp lime juice
  • ½ tsp cumin
  • ½ tsp chili flakes

Directions

  1. Combine and whisk marinade ingredients. Add shrimp and pineapple. Toss to coat. Cover and leave in fridge for 30 mins.
  2. Grill marinated shrimp and pineapple (or saute in a skillet over medium) until shrimp is done.
  3. Combine and whisk dressing ingredients. Add greens and peppers. Toss. Top with shrimp, pineapple, avocado, and pine nuts.

Makes 4 servings

Per serving:
• 498 calories • 28 g protein
• 25 g carbs • 30 g fat


5. Brussels, Bacon, Burst Tomato & Feta Salad

Ingredients

  • 3 tbsp olive oil
  • 2 cups grape tomatoes
  • 2 cups Brussels sprouts leaves
  • ¼ cup Craisins, soaked in hot water and drained
  • ¼ cup white balsamic vinegar
  • 1 tsp Kosher salt
  • 1 tbsp Dijon mustard
  • ¼ cup red onion, julienned
  • ⅓ cup 80/20 blended oil/grape-seed oil
  • 1 cup Feta cheese, crumbled
  • 1 cup bacon, julienned

Directions

  1. Bring oil to a simmer in a pan over medium-high heat, then add tomatoes, tossing and cooking until skin bursts. Once burst, remove from heat and hold for salad.
  2. Next, bring 6 cups salted water to a boil, then add leaves and stir, cooking for 1-2 minutes. Once cooked, remove from water and allow to air cool.
  3. In a food processor combine Craisins, vinegar, salt, mustard, and onion, then puree. Slowly add oil. Once blended, taste and season, then remove.
  4. To finish salad, mix all ingredients in large bowl, add ½ cup dressing and toss well to coat salad. Plate, top with Feta and bacon, and serve immediately.

Makes 4 servings

Per serving:
• 481 calories • 11 g protein
• 24 g carbs • 39 g fat 

5 Healthy Salad Recipes for Fat Loss and Muscle-Building

Vegetarian meals are another great choice for healthy, reduced calorie eating. They are naturally low in fats in general and saturated fats in particular. This makes it easy to achieve that high nutrient, low calorie balance that we are looking for. They also offer a tremendous variety of flavors, adding variety to your mega meal plan. We try to have at least one vegetarian dinner a week, and I often eat meatless lunches.

400 Calorie Vegetarian Dinners - Slimming Vegetarian Recipes


1. Meal in a Potato

You’ll really get your veggies in this recipe. And you’ll also get so much taste and volume that you won’t even think about the fact that it is meatless.

  • 1 pound (455 g) cauliflower florets, steamed until crisp-tender
  • 1 pound (455 g) broccoli florets, steamed until crisp-tender
  • 1 cup (160 g) onion, steamed until crisp-tender
  • 1 cup (150 g) red bell pepper, steamed until crisp-tender
  • 4 large potatoes, baked
  • 1 cup (110 g) low fat Swiss cheese

Steam vegetables. Cook potatoes in oven or microwave until done. Split and top with hot vegetables. Sprinkle with cheese.

4 SERVINGS

Each with: 408 Calories (6% from Fat, 19% from Protein, 74% from Carb); 21 g Protein; 3 g Total Fat; 1 g Saturated Fat; 1 g Monounsaturated Fat; 1 g Polyunsaturated Fat; 80 g Carb; 13 g Fiber; 10 g Sugar; 451 mg Phosphorus; 424 mg Calcium; 157 mg Sodium; 1675 mg Potassium; 1988 IU Vitamin A; 13 mg ATE Vitamin E; 247 mg Vitamin C; 12 mg Cholesterol


2. A Little Different Stuffed Pepper

400 Calorie Vegetarian Dinners - Stuffed Pepper


Peas and carrots, as well as finely chopped walnuts, give these stuffed peppers not only a nutritional boost, but a flavor boost as well.

  • 4 green bell peppers
  • 1 tablespoon (15 ml) olive oil
  • 1 cup (160 g) onion, chopped
  • 1/2 teaspoon garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 cup (61 g) carrot, julienned
  • 1 cup (150 g) peas, fresh or frozen
  • 1 cup (180 g) tomato, diced
  • 1/3 cup (40 g) walnuts, finely chopped
  • 1 1/2 cups (293 g) brown rice, cooked
  • 2 cups (490 g) low sodium spaghetti sauce

Preheat oven to 350°F (180°C, or gas mark 4). Wash and clean green bell peppers. Cut off tops and remove seeds and membrane. Steam peppers 3 to 4 minutes.

Meanwhile, heat oil in wok or large skillet and add onion and garlic. Sauté 1 minute. Add herbs, carrot, and peas. Continue to cook 3 to 5 minutes or until carrots are tender, stirring constantly. Reduce heat and add the tomato, walnuts, brown rice, and 1/2 cup (123 g) tomato sauce. Heat through. Stuff mixture into peppers. Spread 1/2 cup (123 g) sauce in bottom of baking dish. Stand peppers upright. Pour remaining sauce over the tops of peppers. Bake in oven for 30 minutes.

4 SERVINGS

Each with: 405 Calories (35% from Fat, 10% from Protein, 55% from Carb); 11 g Protein; 17 g Total Fat; 2 g Unsaturated Fat; 8 g Monounsaturated Fat; 5 g Polyunsaturated Fat; 58 g Carb; 12 g Fiber; 22 g Sugar; 248 mg Phosphorus; 99 mg Calcium; 186 mg Sodium; 1129 mg Potassium; 3861 IU Vitamin A; 0 mg ATE Vitamin E; 147 mg Vitamin C; 0 mg Cholesterol

3. Marinated Vegetable Salad

This hearty salad is a full meal. It’s full of beans and cheese for protein, as well as a generous helping of lots of vegetables, and is the perfect meal for a warm evening.

  • 4 cups (360 g) red cabbage, shredded
  • 4 cups (440 g) carrot, shredded
  • 2 cups (512 g) kidney beans, drained
  • 2 cups (200 g) green beans, cooked and cooled
  • 2 cups (480 g) chickpeas, drained
  • 32 cherry tomatoes, halved
  • 1/3 cup (8 g) sugar substitute, such as Splenda
  • 1/3 cup (60 ml) olive oil
  • 1/2 cup (120 ml) cider vinegar
  • 1/4 cup (40 g) onion, minced
  • 1 1/2 cups (173 g) low fat cheddar cheese, shredded

In a 2 1/2-quart (2.4 L) bowl, place a layer of cabbage, carrot, kidney beans, green beans, chickpeas, and tomatoes. In a jar with tight lid, place sugar substitute, oil, vinegar, and onion. Cover and shake until well mixed. Pour over vegetables. Cover bowl with plastic wrap. Refrigerate at least 4 hours to marinate vegetables. Top with cheese before serving.

6 SERVINGS

Each with: 415 Calories (34% from Fat, 20% from Protein, 46% from Carb); 21 g Protein; 16 g Total Fat; 3 g Unsaturated Fat; 10 g Monounsaturated Fat; 2 g Polyunsaturated Fat; 50 g Carb; 16 g Fiber; 11 g Sugar; 398 mg Phosphorus; 278 mg Calcium; 286 mg Sodium; 1153 mg Potassium; 11 836 IU Vitamin A; 20 mg ATE Vitamin E; 64 mg Vitamin C; 7 mg Cholesterol

4. Great Grilled Vegetable Meal

400 Calorie Vegetarian Dinners - Great Grilled Vegetable Meal


Grilled vegetables are teamed with tomatoes and fresh mozzarella for a warm salad that is perfect for warm weather.

  • 4 red bell peppers
  • 8 Japanese eggplants
  • 2 heads radicchio
  • 2 bulbs fennel
  • 2 tablespoons (28 ml) olive oil
  • 4 medium tomatoes, sliced
  • 8 ounces (225 g) fresh mozzarella
  • 2 tablespoons (28 ml) balsamic vinegar

Tip: You can substitute other vegetables like onions and zucchini.

Heat a grill and place the red bell peppers on to cook. Grill until the skin of the peppers is blackened and appears blistered. Remove peppers from the grill and place in a brown paper bag. Roll bag up and allow to set for about 10 minutes in order to enhance flavor. Split the eggplant, radicchio, and fennel in halves; brush radicchio, fennel, and fleshy parts of eggplant with a bit of the olive oil. Place eggplant, radicchio, and fennel on the grill and grill until done, about 8 to 10 minutes. While vegetables are grilling, peel the peppers by placing under cold water and scraping the blistered skin off. It should come off easily. Divide the grilled vegetables among 4 plates. Add slices of the fresh tomatoes and cheese. Drizzle with vinegar.

4 SERVINGS

Each with: 394 Calories (37% from Fat, 20% from Protein, 43% from Carb); 22 g Protein; 18 g Total Fat; 7 g Unsaturated Fat; 8 g Monounsaturated Fat; 2 g Polyunsaturated Fat; 46 g Carb; 18 g Fiber; 11 g Sugar; 508 mg Phosphorus; 595 mg Calcium; 498 mg Sodium; 2137 mg Potassium; 6225 IU Vitamin A; 70 mg ATE Vitamin E; 356 mg Vitamin C; 36 mg Cholesterol


RELATED: Cucumber Salad Recipes


5. Eggplant Zucchini Casserole

Eggplant Zucchini Casserole - 400 Calorie Vegetarian Dinners


Called it baked spaghetti, vegetable lasagna, or whatever you want, this vegetarian dish is healthy, tasty, and filling. Spaghetti teams with vegetables, primarily eggplant and zucchini, in an Italian-style baked casserole.

  • 1 medium eggplant, peeled and sliced
  • 2 cups (240 g) zucchini, sliced
  • 28 ounces (758 g) low sodium spaghetti sauce
  • 1/2 cup (50 g) celery, chopped
  • 1 cup (150 g) green bell pepper, chopped
  • 8 ounces (225 g) part skim mozzarella, grated
  • 8 ounces (225 g) whole wheat spaghetti, broken into 1-inch (2.5 cm) pieces

Layer 1/2 eggplant slices in greased 9 × 13-inch (23 × 33 cm) baking dish, then 1/2 zucchini, then 1/2 spaghetti, 1/2 celery, and green bell pepper. Sprinkle with 1/2 cheese and 1/2 spaghetti sauce. Repeat layers. Bake, covered, at 350°F (180°C, or gas mark 4) for 1 1/2 hours.

6 SERVINGS

Each with: 403 Calories (28% from Fat, 18% from Protein, 54% from Carb); 19 g Protein; 13 g Total Fat; 5 g Unsaturated Fat; 6 g Monounsaturated Fat; 1 g Polyunsaturated Fat; 58 g Carb; 11 g Fiber; 19 g Sugar; 362 mg Phosphorus; 367 mg Calcium; 291 mg Sodium; 974 mg Potassium; 1234 IU Vitamin A; 47 mg ATE Vitamin E; 44 mg Vitamin C; 24 mg Cholesterol

RELATED: 5 Delicious Fat Burning Juices Recipes That Boost Metabolism

400 Calorie Vegetarian Dinners - Slimming Vegetarian Recipes

Billions and billions of dollars. That's what the weight loss industry makes on a yearly basis! And because of this, companies will most certainly go above and beyond to get their fair share of the profits.

10 Lies You've Been Told About Losing Weight Fast


That's good for them... and BAD for us dieters looking to lose weight and get in shape!

The reason it's bad is simply because their primary focus shifts from wanting to genuinely help people... to solely focusing on their bottom lines. One of the methods they use is by putting out false information in the hopes of persuading people into buying their next "best thing".

Listen, losing weight fast and getting great results can be done. However, falling into the traps set by these money grubbing weight loss companies will only send you down a path of no results... and possibly even worst.

To avoid getting caught into this trap, I have for you below 10 common lies told to you about getting fast results... and what you should do instead...

1. Pop some diet pills...

Taking diet pills is a dangerous route to travel down... and I highly recommend you take a detour or avoid it all together. Not only do diet pills have harmful ingredients in them that can do some serious damage to your body, they are also overpriced, and to put salt on the wound... they primarily reduce water weight... which is bound to come right back on!

2. All you need to do is detox...

Now yes, you should do things to help cleanse your digestive system, colon, and total body. Our bodies have a TON of toxins and waste in them that is making us sick, fat, and dying way too young. However, strictly doing JUST a detox is not a good idea. You still have to do all the other necessary tasks for losing weight and improving your overall health.

3. You need to completely cut out carbs...

Doing this will cause some serious issues with your digestive system and your energy levels... plus more. Now granted, it is imperative that you significantly reduce your simple carb intake (such as white flour foods, sugar, etc.), however, it is important that you get a healthy amount of COMPLEX carbs everyday (such as foods high in fiber). This will help your digestive system... which in turn helps your metabolism... which in turn helps you lose pounds of body fat... and more.


RELATED: Low Carb Diets - Carb Concepts



4. You need to completely cut out fats...

The only type of fats I recommend you cut out are saturated and trans fats. With that said, I do recommend you get healthy fats in your diet (better known as monounsaturated fat and omega fatty acids). Getting high quality foods with healthy fats (such as nuts, olive oil, and more) will most certainly help you with weight loss, fat loss, and improving your overall health (such as heart health and improving your joints).

5. You should significantly reduce your calorie intake...

This will make you miserable, it will reduce your metabolism, it will make you lose muscle tissue, and so much more. You should only reduce your calorie intake by just a couple of hundred calories, and utilize fitness as the primary tool for minimizing your calories.

6. You have to do high intensity workouts everyday...

In theory, you would think that doing super intense cardio workouts that will make you sweat your butt off will do wonders for your body and will cause you to lose a ton of weight fast... and it will... however, doing so will cause 2 issues to happen that will pretty much make it foolish to follow this advice...

These other issues are you will more than likely get injured or your body will reach a plateau. Bottom line, just as important as it is to workout, is just as important that you give your body rest. When you rest, you allow your body to recover, your muscles will grow, you'll restore energy, and you'll least likely hit a plateau.

7. Skipping meals will make you skinny...

FYI: Skipping meals won’t do your body any favors. For one, skipping meals causes your blood sugar to drop, as mentioned by Women’s Health. When this happens, you’ll notice a slump in your mood, a drop in energy, and you might have trouble thinking clearly. If you keep it up, your body will eventually be forced to start breaking down muscle for fuel. This will take a toll on your metabolism, ultimately leaving you worse off. You’re better off sticking with regular meals filled with foods that will keep you energized. Think protein, produce, and whole grains.


8. Cut back on how much water you drink...

Those that say you should cut back on how much water you drink say this because water is heavy... and if you drink a lot of it, it adds on to your weight?! Please excuse for one moment while I try to stop myself from laughing so hard!

Drinking the recommended amount of water (1/2 your body weight in ounces) throughout the day WILL NOT MAKE YOU GAIN WEIGHT! Our bodies are primarily made up of water... and our bodies desire water more than anything. When you start drinking more water, you'll lose stored water weight, you'll improve your digestive system, you'll help your metabolism, and so much more.

9. You can’t ever eat out...

Just because you’re trying to lose weight, doesn’t mean you have to give up your favorite restaurants. Healthy living is about making good choices. If you’re eating at a restaurant, opt for grilled instead of fried foods, ask for dressing on the side, and go for water instead of sugary drinks. It’s also smart to look at the menu ahead of time, that way you know what options will be available to you. This can also take away the stress from having to choose later on.

10. Eating healthy is boring...

Eating healthy doesn’t mean having just veggies and lean protein 24/7. While they should be staples in your diet if you’re trying to lose weight, there’s a whole world of other options out there that taste fantastic. From sandwiches and soups to snacks and dessert (yes, nutritious desserts do exist), you’d be surprised at just how delicious healthy foods can be. Obviously, that’s a lot to keep your taste buds happy.

And there’s more. Lack of sleep could hurt your weight-loss efforts, too. The Huffington Post says sleep deprivation causes an increase in cortisol, the stress hormone that can boost your appetite for sugary and fatty foods.


Article Source: http://EzineArticles.com/expert/Avy_Barnes/169895

10 Lies You've Been Told About Losing Weight Fast

First let’s define exactly what we mean by heart-healthy recipes and how this collection is different from other recipes you may have or have seen. Heart-healthy diets are aimed at preventing or reducing a number of risk factors that can lead to heart attacks and heart disease. Among the more important ones are coronary artery disease, high cholesterol and high blood pressure.
The American Heart Association lists seven key items for maintaining cardiovascular health. They are:

  • Don’t smoke
  • Maintain a healthy weight
  • Engage in regular physical activity
  • Eat a healthy diet
  • Manage blood pressure
  • Take charge of cholesterol
  • Keep blood sugar, or glucose, at healthy levels.

35 Easy Heart Healthy Recipes


You can easily see that while they list diet as a separate factor, what you eat affects everything on the list except smoking and exercise. If you start digging into the details of dietary recommendations for staying a healthy weight, maintaining a healthy blood pressure and cholesterol level, and managing blood sugar levels you immediately find that the same recommendations are key to many or all of them. Common themes at such diverse web sites as the Centers for Disease Control and Prevention, the U.S. Department of Agriculture, the American Heart Association, the Mayo Clinic and WebMD include:

  • Limit the amount of unhealthy fats such as saturated fats and trans fats that you eat
  • Choose lean sources of protein
  • Eat more whole grains
  • East more fruits and vegetables
  • Limit your sodium intake
  • Limit your cholesterol intake.

Why Is Heart-Healthy Cooking Important?


According to the U.S. Department of Health and Human Services’ Centers for Disease Control and Prevention, heart disease is the number one cause of death in the United States among both men and women. A few statistics from their website show:

  • In 2008, over 616,000 people died of heart disease, almost 25% of deaths in the United States.
  • In that same year, 405,309 people died from coronary heart disease.
  • Every year about 785,000 Americans have a first coronary attack. Another 470,000 who have already had one or more coronary attacks have another attack.
  • In 2010, coronary heart disease alone was projected to cost the United States $108.9 billion. This total includes the cost of health care services, medications, and lost productivity.
  • More than 27 million adults in the United States have been diagnosed with heart disease.

Clearly heart health is a major problem. Statistics in other parts of the world vary, but in many countries heart disease is also the number one cause of death.

35 Easy Heart Healthy Recipes:


1. Vegetable Omelet

Vegetable Omelet


This can be either a breakfast or the main part of an evening meal.

1 tablespoon (15 ml) olive oil
2 ounces (55 g) mushrooms, sliced
1/4 cup (40 g) onion, diced
1/4 cup (37 g) green bell peppers, diced
1/4 cup (28 g) zucchini, sliced
1/2 cup (90 g) tomato, diced
4 eggs
2 tablespoons (30 g) fat-free sour cream
2 tablespoons (30 ml) water
2 ounces (55 g) Swiss cheese, shredded

Add olive oil to a large skillet and sauté mushrooms, onion, green bell pepper, zucchini, and tomato until soft, adding tomato last. Whisk together eggs, sour cream, and water until fluffy. Coat an omelet pan or skillet with nonstick vegetable spray and place over medium-high heat. Pour egg mixture into pan. Lift the edges as it cooks to allow uncooked egg to run underneath. When eggs are nearly set, cover half the eggs with the cheese and sautéed vegetables and fold the other half over. Continue cooking until eggs are completely set.

Yield: 2 servings

Per serving: 263 calories (46% from fat, 41% from protein, 13% from carbohydrate); 25 g protein; 13 g total fat; 3 g saturated fat; 6 g monounsaturated fat; 3 g polyunsaturated fat; 8 g carbohydrate; 2 g fiber; 4 g sugar; 386 mg phosphorus; 369 mg calcium; 3 mg iron; 309 mg sodium; 246 mg potassium; 962 IU vitamin A; 6 mg ATE vitamin E; 25 mg vitamin C; 395 mg cholesterol; 259 g water


2. Cinnamon Apple Omelet

Cinnamon Apple Omelet


A little different version of an omelet. I remember years ago there were often recipes for omelets with jelly or other sweet fillings, but you don’t see them much any more. This one makes me think they are still a good idea.

1 tablespoon unsalted butter, divided
1 apple, peeled and sliced thin
1/2 teaspoon cinnamon
1 tablespoon (15 g) brown sugar
3 eggs
1 tablespoon cream
1 tablespoon sour cream

Melt 2 teaspoons butter in egg pan. Add apple, cinnamon, and brown sugar. Sauté until tender. Set aside. Whip eggs and cream until fluffy; set aside. Clean egg pan. Melt remaining butter, pour in egg mixture. Cook as you would for an omelet. When eggs are ready to flip, turn them, then add to the center of the eggs the sour cream and on top of that the apple mixture. Fold it onto a plate.

Yield: 2 servings

Per serving: 129 g water; 252 calories (57% from fat, 17% from protein, 25% from carb); 11 g protein; 16 g total fat; 8 g saturated fat; 5 g monounsaturated fat; 1 g polyunsaturated fat; 16 g carbohydrate; 1 g fiber; 14 g sugar; 181 mg phosphorus; 73 mg calcium; 2 mg iron; 126 mg sodium; 211 mg potassium; 695 IU vitamin A; 187 mg vitamin E; 3 mg vitamin C; 379 mg cholesterol


RELATED: 4 Healthy Breakfast Recipes for Weight Loss


3. Spinach Pie

Spinach Pie


A great breakfast idea, but also a great side dish to go with chicken, turkey, or beef.

10 ounces (280 g) frozen spinach
6 eggs, stirred
2 cups (450 g) cottage cheese
1/4 cup (55 g) unsalted butter, melted
6 tablespoons (48 g) flour
10 ounces (283 g) Cheddar cheese, cut into cubes

Preheat oven to 350°F (180°C, gas mark 4). Cook spinach according to package directions; drain thoroughly and squeeze dry. Mix all ingredients together in a 9 × 13-inch (23 × 33-cm) pan. Bake for 1 hour.

Yield: 6 servings

Per serving: 143 g water; 423 calories (62% from fat, 28% from protein, 10% from carb); 30 g protein; 29 g total fat; 17 g saturated fat; 9 g monounsaturated fat; 2 g polyunsaturated fat; 10 g carbohydrate; 2 g fiber; 2 g sugar; 433 mg phosphorus; 462 mg calcium; 3 mg iron; 425 mg sodium; 290 mg potassium; 6696 IU vitamin A; 268 mg vitamin E; 1 mg vitamin C; 310 mg cholesterol


4. Grilled Marinated Chicken Breasts

Grilled Marinated Chicken Breasts


These thin grilled chicken breasts make great sandwiches. They are also good sliced on top of a salad or stirred into a pasta salad.

1/4 cup (60 ml) olive oil
1/4 cup (60 ml) red wine vinegar
1/4 teaspoon (0.8 g) minced garlic
1 teaspoon (3 g) onion powder
1 1/2 teaspoons (1 g) Italian seasoning
1/2 teaspoon (0.5 g) dried thyme
2 boneless chicken breasts

Combine all ingredients except chicken in a resealable plastic bag and mix well. Slice breasts in half crosswise, making two thin fillets from each. Add the chicken to the bag, seal, and marinate for at least 2 hours, turning occasionally. Remove chicken from marinade and grill over medium heat until done, turning once.

Yield: 4 servings

Per serving: 165 calories (77% from fat, 20% from protein, 2% from carbohydrate); 8 g protein; 14 g total fat; 2 g saturated fat; 10 g monounsaturated fat; 2 g polyunsaturated fat; 1 g carbohydrate; 0 g fiber; 0 g sugar; 74 mg phosphorus; 16 mg calcium; 1 mg iron; 25 mg sodium; 110 mg potassium; 38 IU vitamin A; 2 mg ATE vitamin E; 1 mg vitamin C; 21 mg cholesterol; 41 g water

5. Lemon Thyme Chicken

Lemon and honey add a sort of sweet and sour flavor to these grilled chicken breasts.

1/4 cup honey
1 tablespoon lemon peel, grated
1 tablespoon lemon juice
1/2 teaspoon thyme
1/4 teaspoon black pepper
4 boneless skinless chicken breasts

Heat grill to medium heat. Combine honey, lemon peel, lemon juice, thyme, and pepper. Grill chicken until no longer pink in the center, about 15–20 minutes. Brush with sauce during the last 10 minutes.

Yield: 4 servings

Per serving: 145 calories (6% from fat, 45% from protein, 50% from carb); 17 g protein ; 1 g total fat; 0 g saturated fat; 0 g monounsaturated fat; 0 g polyunsaturated fat; 18 g carb; 0 g fiber; 18 g sugar; 141 mg phosphorus; 14 mg calcium; 47 mg sodium; 202 mg potassium; 21 IU vitamin A; 4 mg ATE vitamin E; 5 mg vitamin C; 41 mg cholesterol


6. Beef Barley Skillet

A tasty and healthy family meal that cooks in one pan.

3/4 pound (338 g) ground beef
1/2 cup (80 g) chopped onion
1/4 cup (38 g) chopped green bell pepper
1/4 cup (25 g) chopped celery
1/4 teaspoon black pepper
1/2 teaspoon marjoram
1 teaspoon sugar
1 teaspoon Worcestershire sauce
2 cups (480 g) no-salt-added canned tomatoes, broken up
1 1/2 cups (355 ml) water
3/4 cup (150 g) pearl barley

Sauté meat, onion, green pepper, and celery in nonstick fry pan. Drain off excess fat; stir in remaining ingredients. Bring to a boil. Reduce heat to simmer; cover and cook about 1 hour.

Yield: 3 servings

Per serving: 389 g water; 477 calories (21% from fat, 31% from protein, 48% from carb); 29 g protein; 9 g total fat; 3 g saturated fat; 3 g monounsaturated fat; 1 g polyunsaturated fat; 45 g carbohydrate; 10 g fiber; 7 g sugar; 326 mg phosphorus; 90 mg calcium; 6 mg iron; 129 mg sodium; 932 mg potassium; 292 IU vitamin A; 0 mg vitamin E; 30 mg vitamin C; 78 mg cholesterol


7. Brisket of Beef with Beans

Kind of like baked beans with the addition of the beef. The cooking liquid gives the beef a nice flavor, and the beans go well with it.

1 pound (455 g) navy beans
2 pound (900 g) beef brisket
2 slices bacon
1/2 teaspoon black pepper, freshly ground
2 cups (475 ml) water
1/4 cup (60 ml) maple syrup
1/2 cup (115 g) packed brown sugar
1/2 teaspoon dry mustard

Soak beans in water overnight. Drain the beans. Brown the fat side of the brisket in a Dutch oven or heavy skillet over medium-high heat. Add the bacon and brown the other side. Add the pepper, water, and beans. Reduce heat to medium and cook, covered, for 2 hours or until the beef and beans are tender, stirring occasionally to prevent sticking. Remove the beef and keep warm. Add the maple syrup, brown sugar, and mustard to the beans. Mix thoroughly, and simmer over medium heat for another 10 minutes. Slice the brisket thinly and serve with the beans.

Yield: 6 servings

Per serving: 221 g water; 644 calories (49% from fat, 22% from protein, 29% from carb); 35 g protein; 35 g total fat; 14 g saturated fat; 15 g monounsaturated fat; 2 g polyunsaturated fat; 47 g carbohydrate; 8 g fiber; 26 g sugar; 379 mg phosphorus; 103 mg calcium; 5 mg iron; 165 mg sodium; 829 mg potassium; 2 IU vitamin A; 0 mg vitamin E; 0 mg vitamin C; 125 mg cholesterol

Tip: The beef also makes great sandwiches.


RELATED: 1200 Calorie Diet - A Comprehensive Guide With Yummy Meal Plans


8. Grilled Pork Chops

A quick and easy grill recipe for a summer evening. You could make a little extra of the marinade and put it on zucchini slices to grill as a side dish.

2 tablespoons (30 ml) honey
1/4 cup (60 ml) Worcestershire sauce
1/4 teaspoon (0.5 g) black pepper
1/4 teaspoon (0.8 g) garlic powder
4 boneless pork loin chops

In a shallow glass dish or bowl, mix together honey, Worcestershire sauce, pepper, and garlic powder. Add pork chops and toss to coat. Cover and refrigerate for no more than 4 hours. Lightly oil grill and preheat to medium. Remove pork chops from marinade. Grill 20 to 30 minutes, or until cooked through, turning often.

Yield: 4 servings

Per serving: 174 calories (22% from fat, 50% from protein, 27% from carbohydrate); 22 g protein; 4 g total fat; 1 g saturated fat; 2 g monounsaturated fat; 0 g polyunsaturated fat; 12 g carbohydrate; 0 g fiber; 9 g sugar; 238 mg phosphorus; 14 mg calcium; 2 mg iron; 199 mg sodium; 503 mg potassium; 24 IU vitamin A; 2 mg ATE vitamin E; 28 mg vitamin C; 64 mg cholesterol; 80 g water


9. Tuna Steaks

If you get them on sale, tuna steaks are a good bargain, as well as containing lots of omega-3 fatty acids. The key to cooking them is not to overcook them and dry them out. It’s fine for them to be medium or even medium-rare. Soaking them in a simple marinade also helps to keep them moist and flavorful.

2 tablespoons (30 ml) olive oil
2 tablespoons (30 ml) lemon juice
6 ounces (170 g) tuna steaks
1/2 teaspoon (1 g) freshly ground black pepper

Combine the olive oil and lemon juice. Marinate the steaks in the mixture for at least 30 minutes, turning occasionally. Heat a skillet over high heat. Add the steaks and cook 2 minutes. Sprinkle with pepper, turn over, and cook 2 minutes longer.

Yield: 2 servings

Per serving: 247 calories (65% from fat, 32% from protein, 3% from carbohydrate); 20 g protein; 18 g total fat; 3 g saturated fat; 11 g monounsaturated fat; 3 g polyunsaturated fat; 2 g carbohydrate; 0 g fiber; 0 g sugar; 218 mg phosphorus; 10 mg calcium; 1 mg iron; 34 mg sodium; 240 mg potassium; 1861 IU vitamin A; 557 mg ATE vitamin E; 7 mg vitamin C; 32 mg cholesterol; 72 g water


10. Grilled Tuna with Honey Mustard Marinade

These tuna steaks can be grilled or broiled. If it’s not good weather for outdoor grilling, they also work well on a contact grill like the George Foreman models.

1/3 cup (80 ml) red wine vinegar
1 tablespoon (15 g) spicy brown mustard
1 tablespoon (15 ml) honey
3 tablespoons (45 ml) extra-virgin olive oil
1 pound (455 g) tuna steaks

Combine the vinegar, mustard, honey, and olive oil in a jar or covered container; shake to mix well. Put tuna in a resealable plastic bag; add the mustard mixture. Seal the bag and let marinate for about 20 minutes. Heat the grill. Remove the tuna from the marinade and pour the marinade in a small saucepan. Bring marinade to a boil; remove from heat and set aside. Grill the tuna over high heat for about 2 minutes on each side, or to desired doneness. Drizzle with the hot marinade.

Yield: 4 servings

Per serving: 275 calories (53% from fat, 40% from protein, 7% from carbohydrate); 27 g protein; 16 g total fat; 3 g saturated fat; 9 g monounsaturated fat; 3 g polyunsaturated fat; 5 g carbohydrate; 0 g fiber; 4 g sugar; 294 mg phosphorus; 13 mg calcium; 1 mg iron; 89 mg sodium; 302 mg potassium; 2478 IU vitamin A; 743 mg ATE vitamin E; 0 mg vitamin C; 43 mg cholesterol; 100 g water


11. Poached Salmon

Poaching fish is a healthy way to cook it, as well as making sure it stays moist and adding a little extra flavor.

4 cups (946 ml) water
2 tablespoons (30 ml) lemon juice
1/4 cup (30 g) carrot, thinly sliced
1/2 cup (80 g) onion, thinly sliced
1 bay leaf
1 tablespoon (4 g) fresh dill, chopped
1/2 pound (225 g) salmon fillets

Preheat oven to 350°F (180°C, or gas mark 4). Combine all ingredients except salmon in a saucepan and heat to boiling. Reduce heat and simmer 5 minutes. Place salmon in a glass baking dish large enough to hold salmon in a single layer; pour poaching liquid over. Cover and bake for 20 minutes, or until salmon flakes easily.

Yield: 2 servings

Per serving: 238 calories (47% from fat, 40% from protein, 13% from carbohydrate); 24 g protein; 12 g total fat; 3 g saturated fat; 4 g monounsaturated fat; 4 g polyunsaturated fat; 7 g carbohydrate; 1 g fiber; 3 g sugar; 291 mg phosphorus; 71 mg calcium; 1 mg iron; 97 mg sodium; 595 mg potassium; 2841 IU vitamin A; 17 mg ATE vitamin E; 16 mg vitamin C; 67 mg cholesterol; 614 g water



12. Grilled Salmon and Vegetables

On hot days, it’s sometimes a good idea to not use the stove at all. This recipe gives you protein, vegetables, and starch in one easy grilled packet.

1 cup (195 g) instant rice, uncooked
1 cup (235 ml) low sodium chicken broth
1/2 cup (56 g) zucchini, sliced
1/2 cup (60 g) carrot, shredded
1/2 pound (225 g) salmon fillets
1/4 teaspoon (0.5 g) black pepper
1/2 lemon, sliced

Heat grill to medium. Spray two large pieces of heavy-duty aluminum foil with nonstick vegetable oil spray. In a small bowl, mix together rice and broth. Let stand for 5 minutes, or until most of broth is absorbed. Stir in zucchini and carrots, and set aside. Place a salmon fillet in the center of each piece of foil. Sprinkle with pepper and place lemon slices on top. Place rice mixture around each fillet. Fold up foil and bring edges together. Fold over several times to seal. Fold in ends, allowing some room for the rice to expand during cooking. Place on the grill and cook for 10 to 15 minutes, or until salmon is done.

Yield: 2 servings

Per serving: 347 calories (35% from fat, 33% from protein, 32% from carbohydrate); 28 g protein; 14 g total fat; 3 g saturated fat; 5 g monounsaturated fat; 5 g polyunsaturated fat; 28 g carbohydrate; 2 g fiber; 3 g sugar; 369 mg phosphorus; 54 mg calcium; 2 mg iron; 130 mg sodium; 765 mg potassium; 5502 IU vitamin A; 17 mg ATE vitamin E; 19 mg vitamin C; 67 mg cholesterol; 320 g water


13. Thyme Roasted Salmon

Simple in its preparation, with just three ingredients, this salmon doesn’t lack for flavor.

1 pound salmon fillets
1 teaspoon dried thyme
1/4 teaspoon black pepper

Spray a baking sheet with non-stick cooking spray. Place the fillets on the sheet. Sprinkle with thyme and pepper. Cook at 350°F until fish flakes easily, about 20 minutes.

Yield: 4 servings

Per serving: 182 calories (55% from fat, 45% from protein, 1% from carb); 20 g protein ; 11 g total fat; 2 g saturated fat; 4 g monounsaturated fat; 4 g polyunsaturated fat; 0 g carb; 0 g fiber; 0 g sugar; 231 mg phosphorus; 17 mg calcium; 59 mg sodium; 362 mg potassium; 59 IU vitamin A; 15 mg ATE vitamin E; 4 mg vitamin C; 58 mg cholesterol


14. Lemon Baked Salmon



This method will give you a little more intense lemon flavor than most. You can use this same preparation for a number of kinds of fish.

1 lemon
1 pound (455 g) salmon fillets
1/4 cup (60 ml) lemon juice
2 tablespoons (6 g) dill
2 teaspoons (10 ml) olive oil

Preheat oven to 350°F (180°C, or gas mark 4). Spray a 9 × 13-inch (23 × 33-cm) glass baking dish with nonstick vegetable oil spray. Slice lemon into 1/4-inch (0.6-cm) slices and place in bottom of pan. Lay fillets over slices. Combine lemon juice, dill, and oil and pour over fillets. Bake for 12 to 15 minutes, or until fish flakes easily.

Yield: 4 servings

Per serving: 213 calories (55% from fat, 38% from protein, 7% from carbohydrate); 20 g protein; 13 g total fat; 2 g saturated fat; 5 g monounsaturated fat; 4 g polyunsaturated fat; 4 g carbohydrate; 1 g fiber; 1 g sugar; 242 mg phosphorus; 44 mg calcium; 1 mg iron; 62 mg sodium; 449 mg potassium; 146 IU vitamin A; 15 mg ATE vitamin E; 19 mg vitamin C; 58 mg cholesterol; 95 g water


15. Greek Islands Fish

The flavor of this fish will whisk you away to a Mediterranean island. Serve with couscous.

6 tilapia fillets
1 cup no salt added tomatoes, diced
1/2 cup artichoke hearts, chopped
1/2 cup ripe olives, chopped
1/2 cup feta cheese, crumbled

Place fillets in a 9 × 13-inch baking pan coated with non-stick cooking spray. Top with remaining ingredients. Bake at 400°F for 15 to 20 minutes or until fish flakes easily.

Yield: 6 servings

Per serving: 274 calories (53% from fat, 40% from protein, 6% from carb); 27 g protein ; 16 g total fat; 5 g saturated fat; 7 g monounsaturated fat; 3 g polyunsaturated fat; 4 g carb; 1 g fiber; 2 g sugar; 380 mg phosphorus; 101 mg calcium; 333 mg sodium; 612 mg potassium; 253 IU vitamin A; 39 mg ATE vitamin E; 7 mg vitamin C; 86 mg cholesterol


16. Baked Swordfish with Vegetables

This is a fairly simple recipe, with the flavor coming from the vegetables. It’s good with pasta or plain brown rice.

4 ounces (115 g) mushrooms, sliced
1 cup (160 g) onion, sliced
2 tablespoons (19 g) green bell pepper, chopped
2 tablespoons (30 ml) lemon juice
1/4 teaspoon (0.3 g) dried dill
1 pound (455 g) swordfish steaks
4 small bay leaves
2 tomatoes, sliced

Preheat oven to 400°F (200°C, or gas mark 6). In a bowl, combine mushrooms, onions, green bell pepper, lemon juice, and dill. Line a shallow baking pan with foil. Spread vegetable mixture in bottom then arrange swordfish steaks on top. Place a bay leaf and 2 tomato slices on each swordfish steak. Cover pan with foil and bake for 45 to 55 minutes or until fish flakes easily with a fork.

Yield: 4 servings

Per serving: 165 calories (26% from fat, 59% from protein, 15% from carbohydrate); 24 g protein; 5 g total fat; 1 g saturated fat; 2 g monounsaturated fat; 1 g polyunsaturated fat; 6 g carbohydrate; 1 g fiber; 3 g sugar; 339 mg phosphorus; 18 mg calcium; 1 mg iron; 126 mg sodium; 529 mg potassium; 168 IU vitamin A; 41 mg ATE vitamin E; 12 mg vitamin C; 44 mg cholesterol; 159 g water


17. Herbed Fish

Simple baked fish made flavorful by a combination of herbs and spices.

2 pounds (905 g) perch, or other firm white fish
1 tablespoon (15 ml) olive oil
1/2 teaspoon (1.5 g) garlic powder
1/2 teaspoon (0.3 g) dried marjoram
1/2 teaspoon (0.5 g) dried thyme
1/8 teaspoon (0.3 g) white pepper
2 bay leaves
1/2 cup (80 g) onion, chopped
1/2 cup (120 ml) white wine

Preheat oven to 350°F (180°C, or gas mark 4). Wash fish, pat dry, and place in 9 × 13-inch (23 × 33-cm) dish. Combine oil with garlic powder, marjoram, thyme, and white pepper. Drizzle over fish. Top with bay leaves and onion. Pour wine over all. Bake, uncovered, for 20 to 30 minutes, or until fish flakes easily with a fork.

Yield: 4 servings

Per serving: 277 calories (26% from fat, 69% from protein, 5% from carbohydrate); 43 g protein; 7 g total fat; 1 g saturated fat; 4 g monounsaturated fat; 1 g polyunsaturated fat; 3 g carbohydrate; 0 g fiber; 1 g sugar; 503 mg phosphorus; 253 mg calcium; 2 mg iron; 173 mg sodium; 675 mg potassium; 100 IU vitamin A; 27 mg ATE vitamin E; 3 mg vitamin C; 95 mg cholesterol; 222 g water


18. Grilled Stuffed Portobellos

I discovered portobello mushrooms not too long ago. We like them grilled on a bun, but these Mediterranean-flavored ones are better served with pasta or rice.

2/3 cup (120 g) plum tomato, chopped
2 ounces (55 g) part-skim mozzarella, shredded
1 teaspoon (5 ml) olive oil, divided
1/2 teaspoon (0.4 g) fresh rosemary
1/8 teaspoon (0.3 g) coarsely ground black pepper
1/4 teaspoon (0.8 g) crushed garlic
4 portobello mushroom caps, about 4 to 5 inches (10 to 12.5 cm) each
2 tablespoons (30 ml) lemon juice
2 teaspoons (2.6 g) fresh parsley

Prepare grill. Combine the tomato, cheese, 1/2 teaspoon (2.5 ml) oil, rosemary, pepper, and garlic in a small bowl. Remove brown gills from the undersides of mushroom caps using a spoon, and discard. Remove stems; discard. Combine remaining 1/2 teaspoon oil (2.5 ml) and lemon juice in a small bowl. Brush over both sides of mushroom caps. Place the mushroom caps, stem sides down, on grill rack sprayed with nonstick vegetable oil spray, and grill for 5 minutes on each side or until soft. Spoon one-quarter of the tomato mixture into each mushroom cap. Cover and grill 3 minutes or until cheese is melted. Sprinkle with parsley.

Yield: 4 servings

Per serving: 75 calories (40% from fat, 29% from protein, 32% from carbohydrate); 6 g protein; 4 g total fat; 2 g saturated fat; 1 g monounsaturated fat; 0 g polyunsaturated fat; 6 g carbohydrate; 2 g fiber; 3 g sugar; 181 mg phosphorus; 122 mg calcium; 1 mg iron; 95 mg sodium; 490 mg potassium; 331 IU vitamin A; 18 mg ATE vitamin E; 8 mg vitamin C; 9 mg cholesterol; 115 g water


19. Caribbean Vegetable Curry

A moderately spicy vegetarian curry meal. Adjust the amount of cayenne to your taste.

1 tablespoon (15 ml) olive oil
1 cup (160 g) thinly sliced onion
3/4 teaspoon crushed garlic
1 apple, peeled, cored, and chopped
1 1/2 teaspoons curry powder
1 1/2 teaspoons grated lemon peel
1 teaspoon ginger
1 teaspoon coriander
1/8 teaspoon turmeric
1/4 cup (25 g) sliced scallions
1/2 cup chopped fresh cilantro
1/4 cup (37 g) chopped peanuts


Heat oil in skillet. Sauté onion, garlic, and apple until soft. Combine curry powder, lemon peel, ginger, coriander, turmeric, and cayenne pepper. Stir into onion mixture. Add black-eyed peas, undrained kidney beans, and raisins. Cover; simmer 5 minutes. Remove from heat, stir in yogurt. Place egg halves on rice. Spoon curry over. Top with radishes, scallions, cilantro, and peanuts.

Yield: 6 servings

Per serving: 218 g water; 524 calories (12% from fat, 22% from protein, 66% from carb); 29 g protein; 7 g total fat; 2 g saturated fat; 3 g monounsaturated fat; 1 g polyunsaturated fat; 89 g carbohydrate; 22 g fiber; 16 g sugar; 513 mg phosphorus; 238 mg calcium; 9 mg iron; 119 mg sodium; 1465 mg potassium; 495 IU vitamin A; 40 mg vitamin E; 13 mg vitamin C; 119 mg cholesterol


20. Zucchini Frittata

During the summer when the garden is producing I’m often looking for uses for zucchini, and this one is popular.

2 cups (250 g) shredded zucchini
2 tablespoons (30 ml) olive oil
1/2 cup (35 g) mushrooms, sliced
4 eggs, beaten
1/3 cup (37 g) Swiss cheese, shredded

Place the zucchini in a paper towel and squeeze out any excess moisture. Heat oil in a 10-inch (25-cm) skillet. Sauté the mushrooms briefly, then add the zucchini. Cook for 4 minutes, or until the squash is barely tender. Pour eggs over vegetables. Stir once quickly to coat vegetables. Cook over low heat until eggs begin to set. Sprinkle with the cheese. Place under the broiler until cheese browns. Let set for 2 to 3 minutes. Cut into wedges and serve.

Yield: 4 servings

Per serving: 144 calories (59% from fat, 32% from protein, 9% from carbohydrate); 12 g protein; 10 g total fat; 2 g saturated fat; 6 g monounsaturated fat; 2 g polyunsaturated fat; 3 g carbohydrate; 1 g fiber; 2 g sugar; 174 mg phosphorus; 149 mg calcium; 2 mg iron; 146 mg sodium; 310 mg potassium; 367 IU vitamin A; 4 mg ATE vitamin E; 11 mg vitamin C; 214 mg cholesterol; 125 g water


21. Ricotta Omelet

This makes a nice summer dinner, with a salad and bread. You could also add some vegetables if you like.

4 eggs
1/4 teaspoon (0.8 g) garlic powder
1/4 teaspoon (0.5 g) black pepper
1/2 cup (125 g) low fat ricotta cheese
2 tablespoons (30 ml) olive oil

Beat the eggs with the garlic powder, pepper, and ricotta. Heat the oil in a skillet or omelet pan. Add the egg mixture, and swirl to distribute evenly. Cook until nearly set, lifting edge to allow uncooked egg to run underneath. Fold over, cover, and cook until done.

Yield: 2 servings

Per serving: 311 calories (66% from fat, 29% from protein, 6% from carbohydrate); 22 g protein; 23 g total fat; 6 g saturated fat; 12 g monounsaturated fat; 4 g polyunsaturated fat; 4 g carbohydrate; 0 g fiber; 1 g sugar; 266 mg phosphorus; 235 mg calcium; 3 mg iron; 299 mg sodium; 398 mg potassium; 689 IU vitamin A; 65 mg ATE vitamin E; 0 mg vitamin C; 440 mg cholesterol; 150 g water


22. Chicken Corn Chowder

A good soup for a cool fall day. Add bread and you have a meal.

6 potatoes, peeled and diced
1 1/2 cups (195 g) sliced carrot
1 cup (160 g) chopped onion
4 cups (950 ml) low-sodium chicken broth
12 ounces (340 g) frozen corn
2 cups (280 g) cooked, diced chicken
1 cup (235 ml) skim milk
1/4 teaspoon garlic powder
1/2 teaspoon black pepper
1 cup (225 g) instant mashed potatoes

Cook potatoes, carrot, and onion in broth until soft. Add corn and chicken. Cook 5 minutes longer. Add milk, garlic powder, pepper, and mashed potatoes. Stir until potatoes are dissolved. Heat through.

Yield: 6 servings

Per serving: 548 g water; 498 calories (10% from fat, 21% from protein, 69% from carb); 27 g protein; 6 g total fat; 2 g saturated fat; 2 g monounsaturated fat; 2 g polyunsaturated fat; 89 g carbohydrate; 9 g fiber; 8 g sugar; 391 mg phosphorus; 117 mg calcium; 2 mg iron; 169 mg sodium; 1716 mg potassium; 5617 IU vitamin A; 32 mg vitamin E; 39 mg vitamin C; 42 mg cholesterol


RELATED: Healthy Soup Recipes for Weight Loss


23. Italian Chicken Soup

One more cook-ahead meal for your slow cooker. This one is good either as a full meal or just to have on hand for lunches.

1 pound (455 g) boneless chicken breasts, cubed
4 cups (950 ml) low-sodium chicken broth
2 cups (480 g) low-sodium tomatoes
4 ounces (115 g) mushrooms, sliced
1/2 cup (65 g) sliced carrot
1/2 cup (56 g) sliced zucchini
1/2 cup (62 g) frozen green beans
6 ounces (170 g) frozen spinach
1/2 teaspoon garlic powder
1 teaspoon basil
1/2 teaspoon oregano

Combine ingredients and place in slow cooker. Cover and cook on low 8 to 10 hours or on high 4 to 5 hours.

Yield: 6 servings

Per serving: 305 g water; 78 calories (17% from fat, 40% from protein, 43% from carb); 9 g protein; 2 g total fat; 0 g saturated fat; 1 g monounsaturated fat; 0 g polyunsaturated fat; 10 g carbohydrate; 3 g fiber; 4 g sugar; 133 mg phosphorus; 73 mg calcium; 2 mg iron; 101 mg sodium; 568 mg potassium; 5706 IU vitamin A; 1 mg vitamin E; 23 mg vitamin C; 7 mg cholesterol


24. Beef Mushroom Soup with Barley

We have several recipes for beef vegetable soup that we make regularly, but this one is definitely a favorite. It just seems to be the kind of thing you want on a cold day.

1 pound (455 g) beef round steak, coarsely chopped
1 cup (160 g) onion, chopped
1 1/2 cups (105 g) mushrooms, sliced
2 cups (470 ml) reduced sodium beef broth
4 cups (946 ml) water
1 cup (200 g) pearl barley
1/2 teaspoon (1.5 g) garlic powder
2 teaspoons (10 ml) Worcestershire sauce
1/2 teaspoon (0.5 g) dried thyme
1 cup (130 g) carrots, shredded
1/2 cup (60 g) celery, sliced
1/2 teaspoon (1 g) black pepper

Brown beef and onion. When beef is almost done add mushrooms and cook a few minutes more. Transfer to a slow cooker, add remaining ingredients, and cook on low for 8 to 10 hours.

Yield: 6 servings

Per serving: 306 calories (14% from fat, 47% from protein, 39% from carbohydrate); 36 g protein; 5 g total fat; 1 g saturated fat; 2 g monounsaturated fat; 1 g polyunsaturated fat; 30 g carbohydrate; 7 g fiber; 3 g sugar; 309 mg phosphorus; 43 mg calcium; 4 mg iron; 176 mg sodium; 699 mg potassium; 3637 IU vitamin A; 0 mg ATE vitamin E; 8 mg vitamin C; 68 mg cholesterol; 348 g water


25. Beef Vegetable Soup

This is a pretty classic beef vegetable soup, the kind that country mothers have been making for years (except they probably didn’t use the slow cooker).

1 1/2 pounds (680 g) round steak, cut in 1/2-inch (1.3-cm) pieces
1 cup (160 g) onion, coarsely chopped
1/2 cup (50 g) celery, sliced
4 potatoes, cubed
4 cups (946 ml) reduced sodium beef broth
1 cup (70 g) cabbage, coarsely chopped
4 cups (750 g) frozen mixed vegetables, thawed
2 cups (360 g) canned no-salt-added tomatoes

Brown meat in a skillet and transfer to slow cooker. Add onion, celery, and potatoes. Pour broth over. Cook on low for 8 to 10 hours. Add cabbage, mixed vegetables, and tomatoes. Turn to high and cook for 30 minutes to 1 hour, or until vegetables are done.

Yield: 8 servings

Per serving: 373 calories (10% from fat, 39% from protein, 51% from carbohydrate); 37 g protein; 4 g total fat; 1 g saturated fat; 2 g monounsaturated fat; 0 g polyunsaturated fat; 48 g carbohydrate; 8 g fiber; 8 g sugar; 367 mg phosphorus; 85 mg calcium; 5 mg iron; 446 mg sodium; 1525 mg potassium; 4015 IU vitamin A; 0 mg ATE vitamin E; 31 mg vitamin C; 49 mg cholesterol; 486 g water


26. Cincinnati-Style Chili

Cincinnati, Ohio, claims to be where chili was created. Cincinnati-style chili is quite different from the more familiar Tex-Mex variety. The chili is thinner and contains an unusual blend of spices that includes cinnamon, chocolate or cocoa, allspice, and Worcestershire sauce. It’s usually served over spaghetti, although it’s good in a bowl by itself or as a hot dog topping.

1 cup (160 g) onion, chopped
1 pound (455 g) extra-lean ground beef (93% lean)
1/4 teaspoon (0.8 g) minced garlic
1 tablespoon (7.5 g) chili powder
1 teaspoon (1.9 g) ground allspice
1 teaspoon (2.3 g) cinnamon
1 teaspoon (2.5 g) cumin
1/2 teaspoon (0.9 g) cayenne pepper
1 1/2 tablespoons (8 g) unsweetened cocoa powder
16 ounces (455 g) no-salt-added tomato sauce
1 tablespoon (15 ml) Worcestershire sauce
1 tablespoon (15 ml) cider vinegar
1/2 cup (120 ml) water

In a large frying pan over medium-high heat, sauté onion, ground beef, garlic, and chili powder until ground beef is slightly cooked. Add remaining ingredients. Reduce heat to low and simmer, uncovered, 1 1/2 hours.

Yield: 6 servings

Per serving: 227 calories (32% from fat, 41% from protein, 27% from carbohydrate); 16 g protein; 6 g total fat; 2 g saturated fat; 2 g monounsaturated fat; 0 g polyunsaturated fat; 10 g carbohydrate; 3 g fiber; 4 g sugar; 156 mg phosphorus; 38 mg calcium; 3 mg iron; 98 mg sodium; 598 mg potassium; 688 IU vitamin A; 0 mg ATE vitamin E; 17 mg vitamin C; 52 mg cholesterol; 158 g water

Tip: To serve the traditional Cincinnati way, ladle chili over cooked spaghetti and serve with toppings of your choice. Oyster crackers are served on the side. Cincinnati chili is ordered by number: Two, Three, Four, or Five Way.

Two-Way Chili: Chili served on spaghetti
Three-Way Chili: Additionally topped with shredded Cheddar cheese
Four-Way Chili: Additionally topped with chopped onions
Five-Way Chili: Additionally topped with kidney beans


27. Vegetable Pasta Sauce

Low in calories, fat free, 3 grams of fiber, and great Italian flavor on top of all that.

1 cup (160 g) finely chopped onion
1 teaspoon crushed garlic
2 teaspoons basil
1 1/2 teaspoons oregano
1 bay leaf
28 ounces (800 g) no-salt-added canned tomatoes
16 ounces (455 g) no-salt-added tomato sauce
1/4 teaspoon black pepper, fresh ground
4 tablespoons (16 g) chopped fresh parsley

In a large pot, heat onion, garlic, basil, oregano, bay leaf, tomatoes, tomato sauce, pepper, and parsley. Mix well, mashing tomatoes with a fork. Bring to boiling, reduce heat, and simmer, uncovered, stirring occasionally for 1 1/2 hours. Remove bay leaf. Serve over whole wheat pasta.

Yield: 6 servings

Per serving: 218 g water; 64 calories (5% from fat, 14% from protein, 81% from carb); 2 g protein; 0 g total fat; 0 g saturated fat; 0 g monounsaturated fat; 0 g polyunsaturated fat; 14 g carbohydrate; 3 g fiber; 8 g sugar; 61 mg phosphorus; 71 mg calcium; 2 mg iron; 28 mg sodium; 597 mg potassium; 668 IU vitamin A; 0 mg vitamin E; 28 mg vitamin C; 0 mg cholesterol


28. Tuna Alfredo Sauce

If you’re looking for something a little different to put over pasta, this could be just the thing.

2 tablespoons (28 g) butter
4 ounces (115 g) mushrooms, sliced
2 tablespoons (16 g) flour
1 cup (235 ml) skim milk
1 can (6-ounce, or 170-g) tuna
2 tablespoons (10 g) Parmesan cheese, grated

Melt butter in a saucepan and sauté mushrooms. Stir in flour, then slowly add milk and tuna, cooking and stirring until thickened and bubbly. Remove from heat and stir in cheese.

Yield: 4 servings

Per serving: 114 calories (20% from fat, 54% from protein, 27% from carbohydrate); 15 g protein; 2 g total fat; 2 g saturated fat; 0 g monounsaturated fat; 0 g polyunsaturated fat; 7 g carbohydrate; 0 g fiber; 1 g sugar; 214 mg phosphorus; 130 mg calcium; 1 mg iron; 107 mg sodium; 312 mg potassium; 147 IU vitamin A; 44 mg ATE vitamin E; 1 mg vitamin C; 32 mg cholesterol; 114 g water


29. Szechuan Chicken


Szechuan Chicken


A spicy Szechuan dish made with diced chicken, peanuts, and chile peppers.

For Marinade:

1 1/2 tablespoons (22 ml) water
1 tablespoon (15 ml) Dick’s Reduced Sodium Soy Sauce (see recipe page 25)
1 1/2 tablespoons (12 g) cornstarch
1 tablespoon (15 ml) rice wine

For Chicken:

1 pound (455 g) boneless chicken breasts
2 tablespoons (30 ml) oil
8 dried chile peppers
1/2 teaspoon (1.5 g) minced garlic
1/2 cup (75 g) green bell pepper, cut in 1/2-inch (1.3-cm) pieces
1/2 cup (75 g) dry-roasted peanuts

For Sauce:

2 tablespoons (30 ml) Dick’s Reduced Sodium Soy Sauce (see recipe page 25)
1 tablespoon (15 ml) sherry
1 tablespoon (13 g) sugar
1 teaspoon (3 g) cornstarch
1/4 teaspoon (1 ml) sesame oil

To make the marinade: Mix together marinade ingredients.

To make the chicken: Marinate chicken for at least 20 minutes. Heat wok. When hot, add 2 tablespoons (30 ml) oil. When oil is hot, add dried chile peppers and garlic and stir-fry until brown and fragrant. Add the green pepper cubes. After approximately two minutes, push the peppers up the side of the wok and add the chicken cubes in the middle of the wok. Stir-fry until the chicken cubes are thoroughly cooked.

To make the sauce: Combine sauce ingredients and add into the wok. Stir until thickened. Add peanuts just before removing the chicken mixture from the wok.

Yield: 4 servings

Per serving: 288 calories (17% from fat, 22% from protein, 61% from carbohydrate); 31 g protein; 11 g total fat; 2 g saturated fat; 5 g monounsaturated fat; 5 g polyunsaturated fat; 87 g carbohydrate; 2 g fiber; 7 g sugar; 304 mg phosphorus; 32 mg calcium; 1 mg iron; 156 mg sodium; 499 mg potassium; 383 IU vitamin A; 7 mg ATE vitamin E; 17 mg vitamin C; 66 mg cholesterol; 129 g water


30. Carne Asada

Most recipes call for skirt or flank steak for this, but any cut of beef will do. The London broil, or round steak, is relatively inexpensive and low in fat.

2 pounds (905 g) beef round steak
1/4 cup (60 ml) lime juice
1/2 teaspoon (1.5 g) minced garlic
2 tablespoons (5.3 g) Mexican seasoning

Place steak in resealable plastic bag with lime juice and garlic. Marinate 2 hours, turning occasionally. Remove from marinade; rub 1 tablespoon (2.6 g) of Mexican seasoning on each side. Grill over medium heat until desired doneness. Slice thinly to serve.

Yield: 6 servings

Per serving: 304 calories (23% from fat, 75% from protein, 1% from carbohydrate); 55 g protein; 8 g total fat; 3 g saturated fat; 3 g monounsaturated fat; 0 g polyunsaturated fat; 1 g carbohydrate; 0 g fiber; 0 g sugar; 343 mg phosphorus; 8 mg calcium; 5 mg iron; 68 mg sodium; 518 mg potassium; 5 IU vitamin A; 0 mg ATE vitamin E; 3 mg vitamin C; 136 mg cholesterol; 98 g water


31. Low Fat Carnitas

Carnitas is crispy spiced pork that can be used for tacos, burritos, tostadas, or sandwiches.

2 pounds (905 g) pork loin
1/2 cup (80 g) onion, sliced
1/2 teaspoon (1.5 g) minced garlic
1/2 teaspoon (0.5 g) dried oregano
1/2 teaspoon (1.3 g) cumin
1/2 teaspoon (1.5 g) garlic powder

In a 3-quart (2.8-L) saucepan combine pork, onion, garlic, oregano, and cumin; add enough water to cover. Bring to a boil, reduce heat, cover, and simmer for 2 hours. Preheat oven to 350°F (180°C, or gas mark 4). Drain meat and place in a baking pan. Sprinkle meat with garlic powder. Bake for 45 minutes. Remove from oven. While meat is still warm, use forks to shred meat.

Yield: 8 servings

Per serving: 151 calories (30% from fat, 67% from protein, 3% from carbohydrate); 24 g protein; 5 g total fat; 2 g saturated fat; 2 g monounsaturated fat; 1 g polyunsaturated fat; 1 g carbohydrate; 0 g fiber; 0 g sugar; 252 mg phosphorus; 20 mg calcium; 1 mg iron; 59 mg sodium; 440 mg potassium; 14 IU vitamin A; 2 mg ATE vitamin E; 2 mg vitamin C; 71 mg cholesterol; 92 g water


32. Broccoli and Tomato Salad

As pretty as it is tasty, this salad is great with a piece of grilled meat or an egg dish like quiche.

1 pound (455 g) broccoli
1/4 pound (115 g) mushrooms
3/4 cup (75 g) olives, drained
8 ounces (225 g) cherry tomatoes

Dressing

1/3 cup (80 ml) olive oil
1 tablespoon (15 ml) white wine vinegar
1 tablespoon (15 ml) lemon juice
2 tablespoons chopped fresh parsley
1/4 cup (25 g) minced scallions
1/4 teaspoon minced garlic
1/4 teaspoon black pepper, fresh ground

Trim florets from broccoli, you should have about 1 quart (1 L). Reserve stems for another use. Drop broccoli florets into boiling water for 1 minute or just until they turn bright green; drain. Trim mushroom stems to 1/2 inch (1 cm). Combine broccoli, mushrooms, olives, and cherry tomatoes in bowl. Measure oil, vinegar, lemon juice, parsley, scallions, garlic, and pepper into small bowl. Whisk until blended. Pour dressing over vegetable mixture. Turn gently to coat vegetables. Cover and refrigerate 3 hours or more until ready to serve.

Yield: 4 servings

Per serving: 162 g water; 249 calories (72% from fat, 7% from protein, 20% from carb); 5 g protein; 21 g total fat; 3 g saturated fat; 15 g monounsaturated fat; 2 g polyunsaturated fat; 13 g carbohydrate; 5 g fiber; 3 g sugar; 104 mg phosphorus; 88 mg calcium; 2 mg iron; 261 mg sodium; 603 mg potassium; 1351 IU vitamin A; 0 mg vitamin E; 117 mg vitamin C; 0 mg cholesterol

Tip: This is a colorful salad to serve in a glass bowl.


33. Broccoli Cauliflower Salad

Broccoli Cauliflower Salad


Simple salad that is good with grilled meat or any of a number of other meals.

1 pound (455 g) broccoli, cut in florets
1 pound (455 g) cauliflower, cut in florets
1 cup (160 g) thinly sliced red onion
1/2 cup (115 g) mayonnaise
1/4 cup (60 ml) vinegar
1/4 cup (50 g) sugar
1/4 cup (60 ml) salad oil
3 tablespoons (45 ml) mustard

Mix broccoli and cauliflower florets. Add onion and combine other ingredients. Pour over vegetables. Refrigerate 2 hours before serving.

Yield: 6 servings

Per serving: 174 g water; 307 calories (69% from fat, 6% from protein, 25% from carb); 4 g protein; 24 g total fat; 4 g saturated fat; 10 g monounsaturated fat; 9 g polyunsaturated fat; 20 g carbohydrate; 4 g fiber; 13 g sugar; 88 mg phosphorus; 63 mg calcium; 1 mg iron; 143 mg sodium; 413 mg potassium; 538 IU vitamin A; 15 mg vitamin E; 103 mg vitamin C; 7 mg cholesterol


34. Corn Salad

Corn Salad - Easy Heart Healthy Recipes


Slightly sweet from the apple and very crunchy, this salad is great with barbecued meats.

1 cup (150 g) diced green bell pepper
1 avocado, cubed
1 cup (150 g) chopped apple
2 cups (328 g) corn, cooked and cooled
1 teaspoon Dijon mustard
1 tablespoon (15 ml) red wine vinegar
3 tablespoons (45 ml) olive oil

Place pepper, avocado, apple, and corn in salad bowl. Stir to mix. Combine remaining ingredients and pour over salad, tossing lightly.

Yield: 4 servings

Per serving: 151 g water; 234 calories (56% from fat, 5% from protein, 38% from carb); 3 g protein; 16 g total fat; 2 g saturated fat; 11 g monounsaturated fat; 2 g polyunsaturated fat; 24 g carbohydrate; 5 g fiber; 6 g sugar; 77 mg phosphorus; 14 mg calcium; 1 mg iron; 23 mg sodium; 386 mg potassium; 201 IU vitamin A; 0 mg vitamin E; 37 mg vitamin C; 0 mg cholesterol

Tip: For a Mexican salad, omit the apple and add a teaspoon of ground cumin to the dressing.


RELATED: Cucumber Salad Recipes


35. Marinated Zucchini Salad

This is a nice summer salad that can help to use up those extra zucchini when the garden is producing more than you can eat.

2 cups (220 g) thinly sliced zucchini
1/2 cup (35 g) thinly sliced mushrooms
1 cup (300 g) artichoke hearts, drained and sliced
1 can bamboo shoots, drained
1/2 cup (120 ml) Italian dressing

Mix all but dressing together in a large bowl. Pour dressing over ingredients and stir to mix. Marinate several hours or overnight.

Yield: 4 servings

Per serving: 181 g water; 129 calories (57% from fat, 10% from protein, 32% from carb); 4 g protein; 9 g total fat; 1 g saturated fat; 2 g monounsaturated fat; 4 g polyunsaturated fat; 11 g carbohydrate; 4 g fiber; 5 g sugar; 76 mg phosphorus; 26 mg calcium; 1 mg iron; 520 mg sodium; 368 mg potassium; 212 IU vitamin A; 0 mg vitamin E; 14 mg vitamin C; 0 mg cholesterol

35 Easy Heart Healthy Recipes