| Creating tasty and satisfying fat burning menus is no | | | | 7. add seasoning and herbs |
| more difficult or time consuming than other meal | | | | 8. simmer until all vegetables are firm but not mushy |
| planning. Yet the results and benefits are both far | | | | 9. add flavor enhancements if you wish such as pesto |
| reaching and tangible. | | | | or perhaps garlic |
| Many people however may not know or understand | | | | Fat burning breakfast |
| what fat burning foods are, or how to prepare them. | | | | Crust-less Quiche |
| What fat burning foods offer are a healthy and tasty | | | | 6 egg whites |
| way to eat while burning off fat stores. And you may | | | | 1 tsp baking powder |
| no longer need to have two menus either, one for you | | | | 1 cup broccoli |
| and one for your family. | | | | 1 tsp virgin olive oilpinch garlic powdersalt and pepper |
| Vegetable soups | | | | to taste |
| Vegetable soups are easy to prepare and quick to | | | | Method |
| make. They are filling and are a great way to burn fat. | | | | 1. whisk eggs with dry ingredients |
| In fact vegetable soups may be the best foods for | | | | 2. Transfer to a greased oven dish and bake at 350 F |
| burning fat. One of the reasons vegetable soups can | | | | for 30-40 minutes until golden brown. |
| boost the metabolism is due to their water content. | | | | Turkey recipes = lean protein |
| Our body relies on a steady intake of water in order | | | | Turkey is a perfect fat burning food which is high in |
| for our metabolism to function optimally. | | | | protein and balance in carbohydrates and healthy fats. |
| Vegetables also provide fiber which promotes intestinal | | | | Turkey meatloaf. |
| health. The combination of proteins and fiber found in | | | | 1 pack of ground turkey meat |
| vegetables decrease food cravings and with this | | | | One-half cup spinach |
| comes the ability to burn off those fats already stored | | | | 6 chopped walnuts |
| in the body. | | | | 1 bunch chopped green onions |
| Fat burning cabbage soup | | | | One-quarter cup seedless raisins |
| 1 bunch celeryone large can tomatoes | | | | One-half cup buttermilk |
| 1 head cabbage | | | | 1Tbsp ketchup or tomato saucesalt and pepper to |
| 2 green peppers | | | | taste |
| 6 green onionsparsleysalt and pepper to taste | | | | Method |
| Method | | | | 1. mix all the ingredients with the exception of the |
| 1. chop all ingredients into medium sized pieces | | | | tomato sauce together until combined |
| 2. heat a large pan half filled with water | | | | 2. place on a backing sheet and pat down until even |
| 3. when boiling drop in all ingredients and reduce to a | | | | 3. spread the tomato sauce on top |
| simmer | | | | 4. bake for 15-20 minutes in a 375F oven until golden |
| 4. season | | | | brown |
| 5. simmer until vegetables are tender | | | | Turkey Burgers |
| 6. serve hot | | | | 4 oz lean ground turkey meat |
| Fat burning mixed vegetable Soup | | | | One-quarter cup spinach |
| Dieters can choose fresh or frozen vegetables | | | | 5 chopped almonds |
| A base broth which can either be made or bought | | | | 2 chopped mushroomssalt and pepper to taste |
| Salt and pepper to taste | | | | Method |
| Fresh herbs (optional) | | | | 1. Mix all ingredients in a bowl. |
| Method | | | | 2. place pan on a medium heat and add about 1 Tsp |
| 1. clean and chop vegetables | | | | of virgin olive oil |
| 2. select vegetables about the same size so that they | | | | 3. in a clean a slight wet hand mold burgers to the |
| all cook evenly | | | | required size |
| 3. saute the more intense flavored vegetables such as | | | | 4. ensure that each patty is the same size so that |
| onions or leeks first | | | | cooking times are even |
| 4. saute the harder veggies next such as carrots and | | | | 5. place patties in the heated oil and fry on each side |
| potatoes | | | | until each patty is crispy brown and cooked through |
| 5. add all vegetables to a pot and pour over the broth | | | | 6. |
| 6. add a tiny splash of virgin olive oil | | | | |