Friday, May 22, 2015

5 Power Foods That Can Help You Drop a Size

image food that blast fat
Food that blast Fat
Filling up on these will actually help you lose weight.

Want to lose five pounds the healthy way? Put these five power foods on your plate, and eat your way to a smaller size.

1. Salmon
This rich protein has the power to fill you up, thanks to plenty of healthy fats that also pack metabolism-boosting omega-3's.

2. Cucumbers
More than 90 percent water, cukes are great for beating bloat or when you want a crunchy snack for next-to-no calories.

3. Strawberries
A recent study found that munching on these berries instead of other sweets led people to eat an average of 134 fewer calories at their next meal.

4. Hazelnuts
The smoky nuts are loaded with monounsaturated fats that can help blast belly blub. They also contain ample fiber, folate, and potassium.

5. Eggs
Two have nearly a quarter of the satiating protein you need in a day—one reason research shows that eating eggs in the a.m. = eating less all day long.

Make sure you're also stocked with the following ingredients:
Spinach
Balsamic vinegar
Full-fat Greek yogurt
Fresh dill
Whole-grain Ezekiel bread
Dijon mustard
Apple cider vinegar
Mustard seed
Sugar
Feta
Honey

Now that you're ready to create delicious fat-blasting meals, check out the recipes below!

BREAKFAST - 
Salmon Scramble
Salmon Scramble


Sauté 3 oz sliced raw salmon in 1/2 tsp olive oil until fish is opaque, about 1 to 2 minutes. Add 2 beaten eggs and scramble to desired doneness. Serve with 1 cup spinach drizzled with a mixture of 1 tsp olive oil and 2 tsp balsamic vinegar.


LUNCH - Deviled Egg and Cuke Sandwiches
Deville Egg and Cuke Sandwich


Slice 2 hard-boiled eggs in half. With a fork, mash yolks, 1 tsp Greek yogurt, 1/2 tsp Dijon, and 1 tsp chopped dill. Spoon into egg-white halves. Spread 1 slice Ezekiel bread (crust removed) with Dijon and slice diagonally into 4 pieces. Top each with 2 cucumber slices, 1 piece feta, and deviled egg.

SNACK - 
Quick Pickles
Quick Pickles


Sprinkle 2 sliced cucumbers with 1/2 tsp salt and let sit for 15 minutes. In a saucepan, combine 1 cup apple cider vinegar, 1 tsp chopped fresh dill, 1/2 tsp mustard seed, and 1 tsp sugar, and bring to a boil. Reduce to a simmer for 5 minutes. Cool and pour over cucumbers. Will keep in the refrigerator for 1 week.

DINNER - 
Hazelnut-Crusted Salmon with Strawberry-Cucumber Salad
Haz-Crusted Salmon w Strawberry


Mix 2 Tbsp finely chopped hazelnuts with 1 tsp olive oil and salt and pepper to taste. Coat a 4-oz salmon fillet with the mixture. Bake in an oven preheated to 350°F until fish is flaky, about 8 to 10 minutes. Fan out 1/4 cup sliced strawberries and 1/2 cup sliced cucumbers on plate, and sprinkle with 1 oz crumbled feta and balsamic vinegar to taste.

DESSERT - 
Nutty Strawberry Yogurt Bark
Nutty Strawberry yogurt bark


Mix 1 tsp honey with 1/2 cup Greek yogurt, 1 tsp chopped hazelnuts, and 1 chopped strawberry. Spread an even layer in a glass dish and freeze for 3 hours. Let sit at room temperature for a few minutes before breaking into bite-size pieces.

womenshealthmag.com

No comments:

Post a Comment