Blog Archive

Recipes

FAT BURNING MOJITO

An amazing refresher which can be served with any kind of meal. It has multiple benefits like avocado contains fats that make you feel full and Chlorella makes your immune system stronger and helps in reducing inflammation. This drink is also a great cleanser that improves our digestion. It can be made sweeter by adding coconut water to it instead of pure water to make it more healthy.

1  Avocado and tall Cup Kale

2 Teaspoon Chlorella

10 Leaves Mint

1 glass lime water

 

 

Wash everything properly and cut them into small pieces
Churn in the juicer for 40 seconds, until it gets smoother

 

 

Easy Greek Salad

cucumber slice

cucumbers are basically zero calorie food and are so versatile and not mention oh so delicious
Ingredients:
1 cucumber
20 cherry tomatoes
1 Red onion
250 gms feta cheese
1 cup Greek vinaigrette
Salt and pepper to taste

 

 

What to do:
1. Cut the ends of the cucumber and slice in half.
2. Slice the cucumber or roll out spirals
5. Net cup the grapes in half and  thinly sliced red onion
6. Combine with the cucumber tomato and feta cheese and about cup Greek dressing.
7. Toss until well coated and serve.

 

FRESH GREEN LEAVES DIET JUICE

A drink which is a complete package of all nutrients and salts required in the body which helps in lowering the fat and makes you feel energized as all fruits contain natural sugar in the form of carbohydrates. Fruits contain all required vitamins, which keeps you fresh and healthy. It also tastes good and makes your body strong enough to fight against weight.

 

Ingredients

1 Stalk Celery and  Pear

2 Cup Kale and 2 splash Apple Cider Vinegar

1 Inch Ginger

4 Chunks Cucumber

6 Sprigs Parsley

3 cups of water

 

Wash everything properly and cut them into small pieces
Churn in the juicer for 40 seconds, until it gets smoother

 

Roasted Vegetable Soup

The easiest and the tastiest way to lose weight is by having soups, with the summer approaching, fresh fruits and vegetables are everywhere so you don’t you take the benefit and make some delicious soup

 

Roasted Vegetable Soup

6 beefsteak tomatoes, halved and cored
2 leeks
2 carrots, cut into 1/4-inch pieces
4 cloves garlic
2 tablespoons olive oil
Coarse salt and ground pepper
2 cans reduced-sodium vegetable broth
1/4 cup chopped fresh basil

Directions:

Preheat oven to 425 degrees. In roasting pan, toss tomatoes with leeks, carrots, garlic, and oil. Season with salt and pepper. Roast in a single layer (tomato cut sides down) until tender, 1 hour. Using tongs, peel off tomato skins.

In a saucepan, bring vegetables, vegetable broth, and 1 cup water to a boil. Reduce heat; simmer 10 minutes.

In batches, puree in blender. Stir in basil.

Mango and Jalapeño Salsa

I stumbled across a bottle of saline jalapenos the other day when I was stocking up on olives and other dressings that I am too lazy to make. Of course the dressings made from scratch at home are healthier and contain less salt and preservatives, we sometimes are too busy to make them, so a substitute for your favorite dressing is not bad, though I’m a huge fan of vinaigrette but there does come a time when I’m bored of them, often times I find myself giving some other dressing a go, calories and salts be damned.

Salsa is a great way to incorporate some veggies and flavors on chips, to apply to a pita bread, maybe a tortilla or to eat on its own, it’s a very versatile little thing, and this I am very sure you are aware of. And because I’ve heard a great deal of adding ripe mango to salsa thought why not give it a go.

So here is a salsa with mango and jalapenos, it looks fabulous and tastes amazing and you can even eat it on its own!

Makes about 5 servings.

Here is what you will need:

  • 1 ripe mango, cubed
  • 1  avocado, cubed
  • 4 tomatoes, cubed
  • 1 jalapeno, minced (about 12 slices)
  • 1/2 cup chopped fresh cilantro
  • 3 cloves garlic, minced
  • 1 Tsp. Sea salt
  • 2 Tbsp. fresh lime juice
  • 1/4 cup chopped onion
  • 3 Tbsp. Extra virgin olive oi

Method:

Mix everything up in a bowl careful not to smash everything and let it sit in the fridge for about an hour or 45 minutes for the flavours to blend well.

You can use table salt instead of sea salt, I’m just not a huge fan of table salt, you can also forgo the avocado, reduce or increase the amount of jalapenos used according to the heat you need, add olives or walnuts.

Twerk the recipe as you see fit but use fresh ingredients, that’s where the magic is, if you are using the canned jalapenos or olives, let some fresh water run through them to get the saline water out. Like I mentioned before I love this salsa to go with chips, it has a very refreshing taste to it that just hits the spot.

Salsas are very versatile and your imagination is your only limit.

Easy Detox -Golden Tea

Everyone has their go to when they are feeling down and out. I have my teas. I find tea to be very refreshing any time of the day and love that now its available in so many different flavors. When I was in my detox phase, translation, I was ready to do anything and everything if it was good for my body! This tea has stuck with me and I love to enjoy a cup of it at least once a week, or every two days.

Coming to golden tea or turmeric tea, it is the solution to almost all of our beauty and health needs! Here are a few listed below:

  • Banishes acne and gives you clear skin.
  • Promotes healthy scalp
  • Helps control cholesterol
  • Regulates the insulin levels
  • Burns fat and helps with weight loss
  • Boosts immunity
  • Is Anti Inflammatory

That’s just to name a few, lets get on with the recipe:

Ingredients:

  • 1 inch turmeric root or turmeric powder
  • 1 tsp grated ginger
  • 1 tsp parsley* (optional)
  • pinch of nutmeg
  • pinch of crushed black pepper
  • cloves
  • pinch of cinnamon
  • 1 large cup of water
  • Some strands of Saffron(optional)
  • Honey as desired (optional)
  • Milk as desired (optional)

Instructions:

  1. Bring the water to a boil,add all the ingredients except for the milk and honey.
  2. Turn off the flame, cover with a lid and let it seep for 10 to 20 minutes.
  3. Once done add your sweetener and milk.
  4. Sit back with your favorite book enjoy the tea and relax.

Notes:

*Parsley is great for detoxing the body, but should be avoided during pregnancy or if you are trying to conceive as it causes contractions.

You can increase or decrease the amount of turmeric to as you see fit and increase as you go, this tea also helps beat insomnia and promotes restful sleep.

Some other detox recipes:

http://weightlossmeal.com/fat-flush-detox-drink/

Detox Waters for Fat Loss

 

Until next time!

No Bread Breadsticks

We all get cravings for the foods we love or the ones we need and sometimes simply because we are told we can’t eat them. One such item on the list when on a low calorie or a gluten free diet or any diet really is bread. We all crave bread in one form or another, maybe a grilled cheese, a pizza or those simple bread sticks. Here is a little recipe to satisfy when the cravings for some yummy garlic bread sticks hit you and maybe to replace the yeast ridden bread sticks completely.

 

The bread sticks hold well all thanks to the eggs and the cheese and you cannot taste the cauliflower, only the rich garlicy cheesy goodness, all without the bread! It only takes a few ingredients and about 50 minutes to prepare, so what are you waiting for?

 

No Bread Breadsticks

 

INGREDIENTS:

  • 4 cups of riced cauliflower (about 1 large head of cauliflower)
  • 4 eggs
  • 2 cups of mozzarella cheese
  • 3 tsp oregano
  • 4 cloves garlic, minced
  • salt and pepper to taste
  • 1 to 2 cups mozzarella cheese (for topping)

 

INSTRUCTIONS:

  1. Preheat oven to 425 F degrees. Prepare baking sheet with parchment paper.
  2. Chop the cauliflower into florets. Put them through the food processor till them roughly resemble rice.
  3. Microwave the pulsed cauliflower for roughly 10 minutes or cook it in a small dash of olive oil and steam for same amount of time.
  4. In a large bowl add the cauliflower, eggs, mozzarella, oregano, garlic and salt and pepper and mix everything together.
  5. Separate the mixture in halves and spread on baking sheet to resemble a rectangle or any shape you fancy.
  6. Bake the crust for 25 minutes or till golden brown, once done sprinkle the cheese on top and pop in for another 5 minutes or till the cheese has melted.
  7. Sprinkle with herbs of your choice and serve.

Healthy Mushrooms with Herbs

A mushroom is neither a fruit nor a vegetable; in fact mushrooms aren’t plants. They are an exceptional sort of fungus.

 

Individuals don’t typically consider mushrooms, as a piece of their suppers that can offer extraordinary nourishing quality. Be that as it may, the healthful estimation of mushrooms might amaze you. Mushrooms gives a brilliant wellspring of 15 unique vitamins, minerals and nutrients.

 

In Egypt mushrooms were saved for royalties, and old Romans thought mushrooms gave strength to their warriors.

 

Mushrooms are wonderful for health. Mushrooms are low in calories, without fat or cholesterol, gluten free, and low in sodium, yet they give supplements, including selenium, potassium, riboflavin, niacin, vitamin D. thus making mushrooms simple yet tasty low calorie food packed with nutrients

 

The many benefits of mushrooms include:

  • Boosting immunity
  • Good amount of antioxidants
  • Weight loss
  • Anti-cancer properties
  • Natural source of vitamin d
  • Good source of iron
  • Boosting metabolism
  • Good for your bladder

 

 

These kebabs meet up so rapidly and effectively with a simple balsamic marinade. Everything you need are some storeroom herbs and you’re set. This recipe can be used for making snacks or an appetizer, maybe even a tasty tiny meal.

 

Ingredients:

 

  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 3 cloves garlic, pressed
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Kosher salt and freshly ground black pepper, to taste
  • 1 pound mushrooms
  • 2 tablespoons chopped fresh parsley leaves

 

Instructions:

 

  1. Preheat oven to 425 degrees F. Gently oil a preparing sheet.
  2. In a huge dish, whisk together balsamic vinegar, olive oil, garlic, oregano and basil; season with salt and pepper, to taste. Blend in mushrooms and let sit for 10-15 minutes.
  3. String mushrooms onto sticks and place onto arranged preparing sheet. Place into oven and cook until delicate, around 15-20 minutes.
  4. Serve instantly, decorated with parsley