Foods to melt the fat away!!!

Belly fat is the hardest type of fat to get rid of because it’s in the #1 place your body wants to store fatty tissue. We all know how stubborn our bodies can be about holding on to belly fat. Thousands of people and products claim they can get rid of your belly fat, but in reality there isn’t a “magic pill. However, there are some simple things you can do at home to melt away the fat. By combining good habits of exercise, diet and sleep, you can melt the fat!

#1) EGGS

Eggs are high in protein and protein is what is needed to help your muscles get big and strong. Besides protein, eggs contain the vitamin B12 which helps your body torch the fat! Plus, eggs are superfiling (especially if eaten with any of these veggies, such as spinach, broccoli, tomatoes, peppers, asparagus). By eating eggs, you will stave off binging later on! When you add an egg in to your daily diet, you can in reality be a more slender and healthy individual.

#2) PEANUT BUTTER

Go for all natural - either creamy or chunky. Peanut butter is packed with niacin, which keeps the digestive system on track and prevents belly bloat. But, because peanut butter does have a lot of fat, just be careful to limit your intake to no more than two tablespoons a day.

#3) Avocado

High in “good” fat, rich in monounsaturated fatty acids, eating this fabulous fruit can help reduce belly fat.

#4) Red Meat

There is a lot of conflicting data about red meat and whether or not it is beneficial or harmful. Red meat is a potent source of immune boosting iron, zinc and filing protein. Red meat is an excellent source of satiating protein and it will keep you fuller longer. The protein in red-meat is also naturally filled with essential amino acids to help your body build more calorie burning muscle. Be sure to eat leaner cuts of grass-fed, organic meat and keep your eye on the size of your portion- eat in moderation.

#5) Cheese

Studies show that women who ate an ounce of full fat cheese everyday gained fewer pounds over time than women who avoided the dairy product. This is because whole dairy contains conjugated linoleic acid, which may energize the metabolism and therefore helps your body burn fat.

#6) Pickles

Adding pickles into your diet (in moderation) may help you to loose weight. Pickles are basically made of three ingredients: cucumbers, vinegar and salt. Vinegar helps you lose weight in many ways. Taking vinegar before a meal drastically lowers blood sugar and regulates insulin. Pickles, along with vinegar, have enzymes that slow digestion of carbohydrates in the stomach and help you to burn fat.

#7) Green Tea

There are many benefits of drinking a cup of green tea. Among these benefits are that it is loaded with antioxidants that help destroy body fat, along with the caffeine, helps give your system a metabolic jump. In addition, green tea controls the release of glucose which increases with the intake of high calorie food. This way it also lowers the intake of calories, what is another reason behind green tea weight loss.

#8) Yogurt

There is evidence that the calcium and protein derived from eating low-fat dairy products may help burn fat and promote weight loss. Both regular and low fat yogurt have probiotics, bacteria that may reduce the amount of fat your body absorbs.

#9) Quinoa

Quinoa is a close relative of spinach, kale and Swiss chard. Quinoa grain can help you lose weight in a variety of ways. Quinoa is rich in protein, vitamins and minerals, and it leaves you feeling satisfied, not deprived. This is why quinoa is becoming popular as a grain alternative and weight loss food. This protein packed grain gives your body a good workout as by eating it you will burn off extra calories.

A few good recipes:

EGG SALAD ON WHOLE WHEAT TOAST

6 large eggs
1-2 tablespoons mayonnaise (or Greek yogurt)
Salt and pepper
A tiny squeeze of lemon juice
2 stalks celery, washed and chopped
1/2 bunch chives, chopped
2 small handfuls of lettuce
8 slices of whole grain bread, toasted

Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking. Crack and peel each egg, place in a medium mixing bowl. Add the mayonnaise, a couple generous pinches of salt and pepper, now mash with a fork. Don't overdo it, you want the egg mixture to have some texture. If you need to add a bit more mayo to moisten up the mixture a bit, go for it a bit at a time.

Stir in the celery and chives. Taste, and adjust the seasoning - adding more salt and pepper if needed.

To assemble each egg salad sandwich: place a bit of lettuce on a piece of toast, top with the egg salad mixture, and finish by creating a sandwich with a second piece of toast.

BROCCOLI AVOCADO QUINOA

3 cups cooked quinoa*
5 cups raw broccoli, cut into small florets and stems

3 medium garlic cloves
2/3 cup sliced or slivered almonds, toasted
1/3 cup freshly grated Parmesan
2 big pinches salt
2 tablespoons fresh lemon juice
1/4 cup olive oil
1/4 cup heavy cream

Optional toppings: slivered basil, sliced avocado
crumbled feta or goat cheese

Heat the quinoa and set aside.

Now barely cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer. Add a big pinch of salt and stir in the broccoli. Cover and cook for a minute, just long enough to take the raw edge off. Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set aside.

To make the broccoli pesto puree two cups of the cooked broccoli, the garlic, 1/2 cup of the almonds, Parmesan, salt, and lemon juice in a food processor. Drizzle in the olive oil and cream and pulse until smooth.

Just before serving, toss the quinoa and remaining broccoli florets with about 1/2 of the broccoli pesto. Taste and adjust if needed, you might want to add more of the pest a bit at a time, or you might want a bit more salt or an added squeeze of lemon juice. Turn out onto a serving platter and top with the remaining almonds, a drizzle of the chile oil, and some sliced avocado or any of the other optional toppings.

*To cook quinoa: rinse one cup of quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa, two cups of water (or broth if you like), and a few big pinches of salt until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.

For more information, contact me at rachel@livehealthynyc.com