Easy, Slow Cooker Pot Roast Recipe

There’s no better time than when the weather cools down to cook up a nice, warm pot roast. This slow cooker pot roast recipe is easy to make, full of good-for-you nutrients, and fills the house with mouthwatering smells. What’s even better is that this recipe is literally a set it and forget it mind set—well, for about six hours. With a little preparation, toss everything into your slow cooker and go about your day. Come home to delicious dinner that didn’t require you to be in the kitchen for hours!

Recipe by Delbert Bernhardt

Easy, Slow Cooker…Read More »

Poblano Pepper and Vegetable Chicken Soup Recipe

Keep warm as the weather cools down.

Packed with protein and vegetables, this chicken soup recipe is full of flavor and loaded with nutrients—which makes for a hearty, healthy and fat-burning dish! It’s easy to cook and fills you up your belly. Plus, it’s a perfect meal when the weather cools down or if you’re feeling a little ill. And I mustn’t forget how well it freezes!

Poblano Pepper and Vegetable Chicken Soup Recipe

Ingredients

  • 1 whole chicken
  • 3 cups of water
  • 4 medium poblano peppers (seeded and diced)
  • 32 ounces of low-sodium chicken stock
  • ½- to 1-pound bag of baby carrots
  • 1 pound of sliced…Read More »
  • Back-to-School Lunch Made Fun

    Move over traditional lunches. School lunches made the Fat-Burning Machine way can be fun and really delicious.

    In addition to being a top student in high school, Brooke Kennedy is very creative in the kitchen too. Her mother, Linda, tells us that Brooke is constantly experimenting and creating delicious Fat-Burning Machine foods for the family.

    She is sharing a couple of her favorite recipes with us, Cucumber Roll-Ups and Dark Chocolate Macadamia Nut Low-Carb, Gluten-Free Cookies.

    Cucumber Roll-ups

    Ingredients

    • 1 cucumber
    • Hummus (your choice of flavors)
    • ½ red bell pepper
    • ½ yellow bell pepper
    • ½ avocado
    • Sliced chicken or turkey lunch meat
    • Shredded carrots
    • Toothpicks

    Directions

    Shishito pepper 645

    Blistered Shishito Peppers

    Spice things up tonight. Shishito peppers, the Japanese cousin to Spain’s famed Padrón peppers, can pack in a punch, whether you’re looking for a snack or side dish. This recipe, Blistered Shishito Peppers, is quick and easy to make–and naturally irresistible. Warning: once you eat one, you may not be able to stop.

    Ingredients

  • 4-5 cups of Shishito peppers (Gale’s special note–do not inadvertently use Serrano peppers as a substitute unless you like it really hot!)
  • 3 tablespoons of any of the following choices: (3 tablespoons olive oil or 2 tablespoons of olive oil and 1 tablespoon of sesame oil or 3…Read More »
  • chopped salad

    South of France-Style Chopped Salad

    Bright colors, tasty veggies and easy to make, this chopped salad is full of nutrients and will keep your taste buds happy.

    Mix together greens, produce and avocado, you’ve got a wonderful fat-burning salad for lunch or dinner. Throw in a little chicken or fish for protein.

    Salad Ingredients

    • 2 heads romaine lettuce
    • 1 head radicchio
    • 2 peppers, red and orange
    • A mixture of yellow and red cherry or grape tomatoes
    • One avocado, cut up into bite-size squares
    • Hearts of palm from one jar (all of them), cut up into bite-sized
      circles
    • 3 baby cucumbers
    • 1/2 can plain chickpeas

    Homemade Dressing Ingredients

    No Pasta Salad Dish

    No Pasta Salad Recipe

    We’re all about taking a traditional dish and making a healthy twist to it. This pasta dish, made with zucchini squash, allows you to enjoy the traditional flavors that a pasta salad brings, without the guilt. Make it for a BBQ or as a main dish – add in some chicken or fish to get protein.

    Ingredients

    • 1 medium zucchini squash
    • 1 medium yellow squash
    • 1 can black olives
    • 1/2 can garbanzo beans
    • 2 cups cherry tomatoes
    • 1/2 cup chopped fresh basil
    • 1/2 lemon, juiced
    • 2 tablespoons olive oil
    • 1/2 tsp salt
    • 1/4 tsp pepper
    • 1/4 tsp garlic powder

    Directions

    Mother’s Day Breakfast: Sausage, Egg Whites and Greens

    This prep-ahead breakfast bake is perfect for Mother’s Day brunch. All of the prep work can be done the day before, which allows more time to enjoy activities with mom.

    The first time that my husband Del was doing the preparation for this breakfast bake I have to admit I turned up my nose. I had a bad attitude about eating leeks for breakfast. Somehow leeks didn’t seem like breakfast food. I am happy to admit that this dish is now one of my favorites. I think it’s good for breakfast, lunch or dinner. It saves well in the fridge,…Read More »

    Metabolism-Boosting-Meal-in-30-Minutes-only-from-Fat-Burning-Machine

    Metabolism-Boosting Meal in 30 Minutes

    At the end of a busy day, I want to eat a healthy meal – and I don’t want to spend two hours preparing it. By keeping carbohydrates restricted at dinner time, as you’ve learned in the book, I can boost my body’s Fat-Burning metabolism. My go-to dinner is Gale’s Health Salad and Easy Oven Salmon. I use the easy salad dressing found in the Health Salad recipe or Danielle’s fantastic Lemon Dressing.

    Give it a try and let me your favorite seasoning to use on the salmon. Do you have a favorite Fat-Burning Machine recipe? Send it our way;…Read More »

    Featured on Good Morning America: Jump-Start Your 2016 Weight-Loss With ‘Fat-Burning Machine’ Diet Tips

    Mike Berland and Deborah Roberts of Good Morning America share the top strategies for getting a jump-start on weight loss in 2016 using the principals of the Fat-Burning Machine 12-week diet and exercise program. Berland puts Robert through the Miracle Intervals developed by former Olympic coach, Gale Berland and demonstrates how easy it is to flip the switch and train your body to be a Fat-Burning Machine….Read More »

    Danielles-Super-Sandwich

    Danielle’s Super Sandwich and Secret Yogurt Sauce

    Danielle’s Super Sandwich

    • 4 ounces deli-sliced or fresh baked turkey breast
    • 1 tomato, chopped
    • ¼ avocado
    • 1/8 teaspoon garlic salt
    • 1 teaspoon olive oil
    • 1 slice whole grain bread
    • Handful of sprouts for topping
    • 1 tablespoon *Secret Yogurt Sauce

    Sauté turkey breast in olive oil with ½ chopped tomato in saucepan. Add a dash of garlic salt.  Turkey will slightly brown on the edges.  Spread avocado on toast.  Pour Secret Yogurt Sauce on top of avocado.  Slice the other half of the tomato.   Place sautéed turkey over avocado and then top with tomato and sprouts.

    This can also be served over a bed of lettuce using the Secret Yogurt Sauce…Read More »