FAT BURNING FOODS. The most powerful weight-loss magic doesn t come in a pill, a potion, or a shot. It s right in your kitchen!

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Antonia Blair
6 years ago
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1 5 FAT BURNING FOODS THAT MELT OFF THE POUNDS The most powerful weight-loss magic doesn t come in a pill, a potion, or a shot. It s right in your kitchen! And here s more good news: the most potent fat burners are foods you ll love. I m not talking about dry toast and egg-white omelets. I m talking about foods that taste sinfully good, even as they re slimming you down. Are you ready to take your weight loss to the next level with delicious, fat-blasting Superfoods? Here are 5 of my BEST recommendations to get you started!

FAT-BURNING SUPERFOOD #1 BERRIES THESE NUTRIENT-PACKED little beauties do wonders for weight loss. For instance, blueberries help burn off abdominal fat and keep your blood sugar under control.

Want still more weight-loss benefits? Berries are rich in fiber, so they help you feel satiated.

2 FAT-BURNING SUPERFOOD #1 BERRIES THESE NUTRIENT-PACKED little beauties do wonders for weight loss. For instance, blueberries help burn off abdominal fat and keep your blood sugar under control. Strawberries reduce your insulin levels after a meal. Raspberries can protect against visceral fat and they help activate 1BERRIES a hormone called adiponectin, which can improve your insulin balance. Want still more weight-loss benefits? Berries are rich in fiber, so they help you feel satiated. And they satisfy your sweet tooth, so you re less likely to crave cookies, ice cream, and other diet wreckers. What s more, the benefits of berries go well beyond weight loss. They can do everything from helping to prevent urinary tract infections to protecting your skin from damage caused by ultraviolet rays. That s a lot of power in a tiny package! BALSAMIC COCONUT BERRIES WITH ALMONDS 1 pound fresh berries, any variety ⅓ cup coconut cream 4 tablespoons balsamic vinegar ¾ cup sliced almonds Wash and slice fresh berries (if large) and divide among 4 bowls. Drizzle the coconut cream over the berries. Pour the vinegar over and sprinkle with almonds. Makes 4 servings. Fresh berries are best, but dried berries make a healthy, portable snack. Enjoy them in moderation; one closed handful is a serving.

And here s something else they do: They help turn bad fat cells into good ones. Here s the deal.

3 2FISH FATTY FISHES LIKE SALMON, MACKEREL, AND TUNA are loaded with omega-3 fatty acids. These wonder-workers reduce inflammation, lower your cholesterol, protect against dementia, and make your skin beautiful and bouncy. And here s something else they do: They help turn bad fat cells into good ones. Here s the deal. White fat cells are bad guys, because they crank out toxic chemicals that cause chronic inflammation and promote weight gain especially around your belly. But beige and brown fat cells are good guys, because they actually burn off pounds. In a recent study, researchers found that mice who ate fish oil gained less weight and fat on an unhealthy diet than other mice. That s because the fish oil fired up their sympathetic nervous system and this, in turn, encouraged white fat cells to transform themselves into fat-burning beige cells. Bye-bye, belly fat! By the way, if you re worried about the mercury content in fish, don t fret. It s perfectly fine to eat two servings of fish per week and you can get additional fat-melting power from a mercury-free fish oil supplement. FAT-BURNING SUPERFOOD #2 FISH WILD SALMON WITH ROSEMARY, DIJON & LEMON 1 pound wild salmon fillet 1 tablespoon coconut oil 2 lemons, juice and zest 2 tablespoons Dijon mustard (gluten-free) 2 teaspoons finely chopped fresh rosemary or 1 teaspoon dried rosemary ½ teaspoon salt Fine sea salt and fresh ground pepper, to taste Preheat oven to 420 degrees. Place salmon on a broiler-safe pan and spread a thin layer of coconut oil on the pan. Crush the rosemary in a small bowl. Mix the zest, lemon juice, Dijon mustard, rosemary, and salt and pepper together. Leftover salmon tastes great in a salad. Toss in some blueberries, too! Coat the salmon with the rosemary mixture. Use your hands to coat all the sides. Place the fillet on an oiled pan and cook for 2 4 minutes. Turn the salmon on the other side and continue cooking. Cook until the salmon has opaque edges and the center is set; cooking times vary due to the differences in fillet thickness. Undercooked is tastier than over-cooked.

And it can increase insulin sensitivity, which is a huge key to weight loss success. And chocolate is versatile, too!

4 FAT-BURNING SUPERFOOD #3 DARK CHOCOLATE 3DARK CHOCOLATE HERE S THE KIND OF HEALTH NEWS YOU LOVE TO HEAR: chocolate is good for your waistline! Why? Because chocolate contains chemicals that help heal chronic inflammation and that translates into easier weight loss. Chocolate also reduces cravings, so you naturally eat less. And it can increase insulin sensitivity, which is a huge key to weight loss success. And chocolate is versatile, too! In addition to eating it plain or using it in desserts, you can enjoy it in savory dishes like chicken mole. (Yum.) The key here is to select the right kind of chocolate. Choose chocolate with a cacao percentage of at least 70 the higher the better. Stay away from milk chocolate, which contains very little chocolate and lots of ingredients that aren t good for you. And enjoy chocolate in moderation a square or two at a time, not a whole bar. By the way, in addition to being a super fat-burner, chocolate also helps protect your skin against UV radiation. How s that for a bonus? It s worth it to spend a little extra money to get chocolate that s pure and additive-free. I m a fan of Enjoy Life chocolate chips. SILVER DOLLAR BANANA CHOCOLATE CHIP PANCAKES 1½ cups mashed bananas (about 2 medium) 3 large eggs ¼ cup dark chocolate chips ¼ cup coconut flour 1 tablespoon coconut sugar 1 teaspoon vanilla extract ¼ teaspoon baking soda ¼ tsp. salt Coconut oil, for frying Maple syrup, garnish Whisk together the pancake ingredients until smooth. Melt coconut oil in a large nonstick skillet over medium heat. Spoon large tablespoonfuls of the batter into the skillet to make silver dollar sized pancakes. When the pancakes form bubbles on the surface, turn them over to cook on the other side. Serve warm with maple syrup on the side. Makes 4 servings.

And here s more good news: A diet rich in monounsaturated fats, like those in avocados, can help to prevent fat from accumulating on your belly. Want still more reasons to eat avocados?

5 4 AVOCADO AVOCADOS ARE FABULOUS for weight loss because they provide you with slow-burning energy that keeps you feeling full longer. Research shows that eating half a fresh avocado with your lunch can dramatically reduce your urge to reach for an afternoon snack or to overeat at dinner. And here s more good news: A diet rich in monounsaturated fats, like those in avocados, can help to prevent fat from accumulating on your belly. Want still more reasons to eat avocados? They re loaded with nutrients that protect your heart, your bones, and your skin. And of course, they taste amazing! In addition to eating them plain or in guacamole, add them to smoothies, salads, and soups. Tips! Rather than spooning out the meat of an avocado, peel the avocado. Cut the avocado in half, remove the pit, cut each half in half, and then simply peel the skin off. It s easy, and you ll get more nutrients this way! A serving of avocado is ¼ to ½ of an avocado. FAT-BURNING SUPERFOOD #4 AVOCADO FOIL ROASTED CHILI MAHI MAHI WITH AVOCADO & CABBAGE Fish: 8 ounces boneless mahi mahi fillets (or your favorite fish) Fine sea salt and fresh ground pepper to taste 4 cups shredded Napa or Savoy cabbage 1 cup chopped ripe tomatoes Rub: 2 teaspoons medium chili powder 2 tablespoons fresh chopped cilantro leaves ½ teaspoon dried oregano ¼ teaspoon granulated garlic To Serve: ½ medium ripe avocado, sliced Fresh lime wedges, to squeeze on the fish 2 tablespoons fresh cilantro, chopped 1 tablespoon extra virgin olive oil Preheat oven to 400 degrees. Cut 2 sheets of heavy-duty aluminum foil about 14 inches long each. Rinse the fish (do not dry) and season with salt and pepper and chili powder. Combine the rub ingredients and use your hands to rub the mixture over all sides of the fish. Place half of the cabbage on each length of foil. Top the cabbage with the fish and top the fish with the tomatoes. Bring the sides of the foil up to wrap the fish, sealing the top edge (the package should be loose around the cabbage and fish). Place the fish packets in the oven and cook for 20 minutes (do not overcook). Remove the ingredients of the packets to dinner-sized plates. Top with avocado slices and fresh cilantro and drizzle with the olive oil.

6 5 GREENS GREENS LIKE SPINACH, KALE, AND ROMAINE LETTUCE are packed with fatburning power. They re rich in antioxidants and anti-inflammatory nutrients that rev up your metabolism, and they re loaded with fiber that fills you up. In addition, the fiber in leafy vegetables helps you build a glowing gut. Research shows that a high-fiber diet boosts your gut s population of Bacteroidetes bacteria and decreases the population of Firmicutes. A higher ratio of Bacteroidetes to Firmicutes is associated with a lower body mass index. And that s just the beginning when it comes to the benefits of these veggies. A diet rich in leafy greens also can reduce your risk of heart disease, stroke, and cancer. In addition, it can lower your blood pressure, protect against arthritis, and help make your skin and hair gorgeous. To get plenty of greens in your diet, eat a daily salad and toss leafy veggies into shakes, stir-fries, and soups. Don t skimp, because you can t overdo it with these fat-melters! There are benefits to eating raw greens over cooked, as raw veggies retain 100% of their nutrients. But if it s a choice between cooked vegetables and no vegetables at all, go with cooked. FAT-BURNING SUPERFOOD #5 GREENS SCALLOPS WITH SPINACH, GRAPE TOMATOES & ROASTED PARSNIPS 1½ cups (about 6 ounces) peeled, 1-inch cubed parsnips 1 teaspoon coconut oil, melted Fine sea salt to taste 1 pound bay scallops 2 teaspoons coconut oil 1 teaspoon minced garlic 5 ounces baby spinach leaves 1 pint grape tomatoes Paprika to taste 1 tablespoon chopped parsley Fresh lemon wedges, to garnish Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Combine the parsnips and melted coconut oil in a medium bowl and toss well. Spread the parsnips on the prepared baking sheet and season lightly with salt. Bake for 15 to 20 minutes, until just tender. While the parsnips are cooking, dry the scallops with a paper towel. Melt the coconut oil in a large skillet over high heat. Add the scallops and sear for approximately 2 minutes on each side. Transfer the scallops to a dish and set aside. Add the garlic and spinach to the pan, cover with a lid, and cook for 2 minutes. Transfer the spinach to a bowl and set aside. Add the tomatoes to the pan and sauté for another minute. Season the tomatoes with salt and pepper. Add the scallops back to the pan and heat for another minute. Serve the scallops with the spinach, tomatoes, and parsnips on the side. Garnish with the paprika and parsley and a lemon wedge.

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