I want to lose some weight, and try to get my stomach back to sort of normal but I’m still breastfeeding so I can’t do a low calorie diet. I wanted to find recipes that packed the most nutritional bang for their buck. I found a weight loss program online that provides recipes using 10 superfoods, including yogurt, kiwis, sweet potatoes, salmon, lentils, apples, quinoa, olive oil, eggs, and edamame. I’ve been reading these fitness magazines since I was a teenager and they’ve mainly focused on low-fat and low calories but I’m pleased to see that they’re evolving somewhat to focus more on healthy foods instead. Theres not so much of a reliance on processed or packaged low-fat foods. I’ll be trying out the recipes over the next little while in hopes of adding some healthier options to my repertoire. One of the quick lunch options called for organic canned soup but I made my own instead using a recipe from a detox diet. Ya I know that doesn’t sound terribly appetizing but it’s simple and pretty good (not to mention cheap!) The other recipe is a breakfast option but it also makes a great snack. I didnt have any granola or almonds so I topped it with walnuts instead.
Facts about lentils: These legumes are rich in resistant starch (RS), a carbohydrate that may encourage fat burning and shrink fat cells. When study participants enjoyed a meal with 5 g of RS—about what you get from 3/4 cup cooked lentils—they burned 23 percent more fat over 24 hours than when they had a meal without the starch, researchers at the University of Colorado in Denver say.
Facts about kiwis: A large kiwi has 84 milligrams of vitamin C—more than a day’s quota. C helps form carnitine, a compound that transports fat into cell mitochondria, where it’s burned for energy during exercise. People with low blood levels of C burned 10 percent less fat per pound of body weight while walking than did those with normal levels of C, a study at Arizona State University in Mesa shows. But when subjects got a dose of C, their fat burning increased fourfold.
Express Lentil Soup with Spinach
1 onion chopped
1 garlic clove
125g split red lentils
850g vegetable stock
Lemon juice and pepper
Saute onion in a splash of olive oil until soft. Add garlic and sauté for another minute. Add lentils and stock, then boil for 15-20 minutes until lentils are soft. You can either liquidize or serve as is with a squeeze of lemon juice and pepper to taste.
Greek Yogurt with Kiwi
Heat broiler. Cut a kiwi in half lengthwise; place halves skin side down on a baking sheet; broil 1 minute. In a bowl, top 6 oz nonfat vanilla Greek yogurt with scooped-out kiwi flesh, 1/3 cup granola, 2 tbsp sliced almonds.