Foods that Burn Fat

foods-that-burn-belly-fatGreen tea. Studies have shown that regular consumption of green tea can moderately promote weight and fat loss. The secret to green tea’s fat-burning power is its catechins, the antioxidants in tea that combat free radicals and promote healthy cells. One cup of green tea contains between 50 to 100 milligrams of catechins, and most research shows that you must drink about five cups of green tea every day to see a fat-burning effect.

“It can’t hurt if you just sip it all day,” Jillian says. “It keeps you hydrated, and you get all those antioxidants and their cancer-fighting effects.”

Omega-3 fatty acids. A daily dose of omega-3-fatty acids, whether through a supplement or a natural source such as salmon, boosts weight-loss efforts when combined with exercise more than exercise alone, a study at the University of South Australia found. Researchers say this is because omega-3s are polyunsaturated fats that can boost fat oxidation, but that exercise is also required to reap this benefit. Studies have shown that just a few servings of fish per week can help with fat loss in lieu of supplementation.

Pistachio nuts. The simple act of swapping pistachios for your other favorite salty snacks has been shown to produce weight loss, with no additional effort required. A recent study also demonstrated that pistachios can improve symptoms of metabolic syndrome, such as blood pressure, insulin levels, and blood glucose levels.

“The other thing about pistachios is that it takes a while to open them up, and it’s going to slow your eating down,” Jillian says. “You’re not going to house a giant bag of nuts like you would chips.”

Pomegranate.  Both pomegranate and pomegranate oil have been shown to help burn fat in overweight people and reduce inflammation in the body, which can lower risk for  heart disease  and cancer. Some recent studies have even found that eating pomegranates may help prevent obesity and diabetes in both mice and humans.

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Cabbage and Chicken Soup Recipe

cabbage and chicken soupIngredients

  • 4 cup(s) water
  • 3 cup(s) broth, chicken, fat-free, salt-free
  • 2 cup(s) tomato(es), chopped
  • 1/2 stalk(s) celery, chopped
  • 4 onion(s), green, chopped with tops
  • 1 potato(es), peeled and diced
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon thyme
  • 1/4 teaspoon caraway seeds
  • 3 cup(s) cabbage, shredded
  • 1 cup(s) chicken, cooked, chopped
  • 1 tablespoon lemon juice
  • 2 teaspoon sugar


1. In a large soup pot, combine the water, broth, tomatoes, celery, onion, potato, bay leaf, salt, thyme, and caraway seeds.

2. Simmer for 30 minutes to 1 hour. Add the cabbage, chicken, lemon juice, and sugar. Remove the bay leaf and serve.

Recipe courtesy of

Perky Boobs Workout

sag stopperSag Stopper

Start in a lunge with a band looped under back foot. Hold an end in each hand by shoulders, arms bent and parallel to floor, elbows behind you. Press arms straight out to front, level with shoulders (as shown). Slowly and with control, bring arms back to start so you feel chest stretch open. Do eight reps. Switch legs and repeat. Target: chest, shoulders, triceps

X-Raisex raise

Stand with feet hip-width apart, the end of a band under each foot. Hold the other end in the opposite hand so bands crisscross in front of you, hands at sides. Bend knees and squat, extending arms out slightly to sides. As you straighten legs to stand, simultaneously reach up and out (as shown). Return to squat for one rep. Do 12 reps. Target: back, chest, shoulders, butt, legs

breast in show rowBreast in Show Row

Stand on left leg, loop band around right foot and hold an end in each hand. Extend right leg and arms out in front of you to start. Bend arms and draw elbows straight back (as shown). Be careful not to hunch forward; keep back straight and shoulders down and back. Slowly release arms, keeping leg extended. Do eight reps. Switch legs and repeat. Target: chest, shoulders, back, abs, obliques, butt, legs

Workout moves courtesy of

Low-Fat Macaroni and Cheese

low fat macaroni cheeseLow-Fat Macaroni and Cheese


  • 3/4 cup(s) milk, fat-free evaporated
  • 1 cup(s) cottage cheese, low-fat
  • 1/2 cup(s) cheese, ricotta, low-fat
  • 1/2 cup(s) cheese, cheddar, low-fat
  • 1/2 teaspoon nutmeg, ground
  • 1 dash(es) salt and black pepper, to taste
  • 1 teaspoon cheese, Parmesan
  • 1 tablespoon bread crumbs, fine, dry
  • 1 pounds pasta, elbow macaroni, cooked


1. Preheat the oven to 350 degrees. Heat the milk in a saucepan over low heat. Add the cheeses until they melt, stirring constantly.

2. Stir in the nutmeg, pepper, and salt. Remove the cheese sauce from the heat. Add the cooked pasta to the cheese sauce and mix well.

3. Pour the mixture into a 2-quart casserole dish. Sprinkle with Parmesan cheese and bread crumbs. Bake the casserole for 15-20 minutes until bubbly and the top is browned

Recipe courtesy of Everyday Health

What a Swap

Ditch The Flour, Use Black Beans Instead

swap black beans for flourChocolate cake and brownies are staples on every dessert table. And Chef Richard believes you can have your cake and eat it, too. What’s his trick? Cut out the refined white flour that’s filled with empty calories and devoid of nutrition. He recommends using black beans for the base of chocolate desserts instead — it’s an easy way to sneak in fiber and protein, and get a gooey, fudge-like consistency. When baking, swap out 1 cup flour for 1 cup black bean puree (about a 15 ounce can).

Skip the Lard, Add Avocado

swap lard for avocado“If you think fat is the enemy, think again,” says Chef Richard. His simple advice: Replace the unhealthy, saturated fats with healthy plant-based sources. Swapping avocado for the lard, butter, or shortening will add the same creamy texture and a dose of heart-healthy, monounsaturated fats to your baked goods

Reference: Everyday Health