-------GET YOUR FREE REPORT:-------
Debunking the 5 Great Diet Myths NOW!
Follower R.A. noticed that corn doesn’t appear on any of the lists of approved vegetables. The question, “Is corn okay if it’s organic?” is a good one.
Corn is a high carbohydrate vegetable. A ½-cup serving of corn has the same glycemic load as a baked potato with no skin and contains even more carbohydrates than the potato. If you want to eat corn, use it as a replacement for one of your carbohydrate options. For example, rather than eating a serving of bread, rice, beans, quinoa or fruit, you can have a serving of corn (1/2-cob or…Read More »
Many of us love grilled vegetables, but don’t always have the time to clean and chop them. To remedy that situation, I like to prepare a large batch of grilled veggies when I have the time. I can then put the extra veggies in the refrigerator for uses later in the week or I’ll freeze the extras.
Ingredients for a large batch
2 – Vidalia onions
2 – 8-ounce packages of mushrooms (portabella or white)
2 – Peppers (all the same kind or mix and match red, green, yellow, orange and poblano)
2 – Tablespoons of butter
Preparation and cooking
Clean, cut and prepare the…Read More »
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 »
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
Q: Hey Gale, I don’t see popcorn on your list of foods. Is popcorn fat-storing or Fat-Burning?
A: Great question. Popcorn is a dangerous food for some people, and in some circumstances.
What I mean by that is 1 cup of homemade popcorn with oil (preferably coconut) is around 60 calories with 12 gms carbs, 1gm fat and 1gm protein. (Depending on how it’s made.) One cup of microwave popcorn is often double the fat calories – from fat and the fats aren’t good fats, because they tend to be trans fats. I advise you avoid pre-packaged microwave popcorn and keep…Read More »
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.
- 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
- Wash all vegetables.
- Use a mandolin or…Read More »
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.
Bright colors, tasty veggies and easy to make, this chopped salad is full of nutrients and will keep your taste buds happy.
- 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
- 3 baby cucumbers
- 1/2 can plain chickpeas
Homemade Dressing Ingredients
- Juice from one whole fresh lemon (discard the…Read More »
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.
- 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