Top 14 Super Foods For Weight Loss

Fill up on these great superfoods and watch the weight drop

If you’re looking for the best way to supercharge your low carb diet, focus on these TOP 14 SUPERFOODS as recommended by Dr. Steven Pratt’s book, Super Foods Rx and my books. It’s easy and delicious to include these superfoods in your weight loss diet plan:

  • TURKEY
  • Turkey has 30% fewer calories and 50% less fat than beef. Similar
    benefits are seen with skinless chicken breast

  • TOMATOES
  • Tomatoes are rich in Vitamin C and helps to naturally produce carnitine, an amino acid that helps you burn fat.You can also consider watermelon, pink grapefruit, Japanese persimmons, red-fleshed papaya and strawberry guava, which helps to lower insulin. Gazpacho is a great way to use tomatoes and get all the benefits.

  • BLUEBERRIES
  • These little packages are phytonutrient powerhouses. Consider raspberries,
    cherries, purple grapes
    (I freeze them and pop one in my mouth for a mini grapecicle). Blueberry muffins will be a favorite of your family.

  • SPINACH
  • Another fiber superfood that also contains iron for those with low ferritin levels. Options include kale, collards, Swiss chard, turnip greens,
    bok choy and romaine lettuce.

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    The Menopause Diet 5 Day Plan to Lose Weight

    Simply nibbling a little protein 10-15 minutes before a meal actually helps you feel satisfied faster and eat less at each meal, says Dr. Gillespie, author of The Menopause Diet. Plus, they’re a great way to use up leftovers. So pick a quick “starter” from our list before you sit down to eat-especially at peak hunger times.

    • 1/2 oz. hard cheese, such as Provolone, Cheddar or Gruyere
    • 1 oz chicken breast, turkey breast or lean roast beef
    • 1/2 hard-boiled egg
    • 5 almonds or walnut halves

    Day 1

    BREAKFAST
    1/3 cup slow-cooking oatmeal
    prepared with 1/2 cup soy milk and sprinkled with 1 Tbs. whey protein powder
    and 1 tsp. raisins

    SNACK
    1 medium apple, 1 oz. string
    cheese

    LUNCH
    1 cup vegetarian chili

    SNACK
    1 cup vegetable soup and 1 medium orange

    DINNER
    Marinated Flank Steak
    In a resealable plastic bag, combine 2 Tbs. lime juice, 2 tsp. each crushed garlic, diced jalapeno, fresh diced cilantro and chopped onions; add 1/3 pound flank steak and refrigerate 1-8 hours. Grill.

    Zucchini Marinara
    Steam unlimited chopped zucchini with fresh chopped spearmint. Serve with 1/2 cup tomato sauce.

    Day 2

    BREAKFAST
    Feta Frittata:
    Beat 2 eggs with 2 Tbs. milk; add 1 Tbs. crumbled feta, 1/4 cup finely grated zucchini and 1 slice cooked Canadian bacon, diced. In small skillet, heat 1 tsp. olive oil; add egg mixture, cover and cook over low heat, 12 minutes.

    SNACK
    1/4 cantaloupe and 1/2 cup yogurt, any flavor

    LUNCH
    Unlimited tomato and arugula with 3 oz. ham, chicken or turkey drizzled with 1-2 Tbs. vinegar, unlimited watermelon.

    SNACK

    Strawberry salad
    Drizzle 2 Tbs. orange juice over 1 cup fresh sliced
    strawberries

    DINNER
    Lemon Grilled Chicken
    In resealable plastic bag, combine 1/8 cup fresh lemon juice, 1 tsp. each thyme, lemon peel and pressed garlic,and two chicken breast halves; refrigerate 1-8 hours. Grill or broil until cooked through.
    Unlimited baby green beans with 1 Tbs. unsalted butter
    1 grilled, boiled or baked red potato drizzled with 1 tsp. olive oil.

    Day 3

    BREAKFAST
    Apple with Dutch Chocolate Dip
    Dip 1 apple cut into wedges in 1 packet of Swiss Miss Fat-Free Sugar-Free chocolate mix.
    1 cup soy milk

    SNACK
    1 cup black bean soup with 1 slice chopped cooked Canadian bacon

    LUNCH
    Chicken and Mandarin Salad
    Top unlimited romaine lettuce and diced red onion with 6 oz. rotisserie chicken, 1/2 can drained mandarin oranges ( reserve liquid). For
    dressing, combine reserved liquid with rice wine vinegar to taste.

    SNACK
    1 cup low-fat yogurt, any flavor,topped with 1/2 cup berries

    DINNER
    Ginger Shrimp in Napa Cabbage
    Combine 6 oz. cooked shrimp with unlimited bean sprouts,
    pickled ginger slices and water chestnuts and 1-2 Tbs. teriyaki sauce; serve rolled in steamed Napa cabbage leaves.


    Baked Asparagus
    In baking dish, mist unlimited asparagus with olive oil cooking spray; bake,covered, at 400 degrees F, 10 minutes.
    1/2 oz. dark chocolate

    Day 4

    BREAKFAST
    Chocolate Peanut Butter Shake
    In blender, combine 1 cup soy milk, 1 packet Swiss Miss Fat-Free
    Sugar-Free chocolate mix, 2 tsp. peanut butter and 3 ice cubes. Blend until smooth.

    SNACK
    Tuna and White Bean Salad
    Top unlimited romaine lettuce with one 4 oz. can water-packed
    tuna, 1/2 cup white beans and unlimited chives, shallots, diced red bell
    pepper; dress with unlimited lemon juice and 1 tsp. olive oil.

    LUNCH
    4 oz. broiled salmon drizzled with lemon juice
    1/2 cup applesauce

    SNACK
    Fourth of July Cottage Cheese
    Mix 1 cup 2% cottage cheese with unlimited blueberries, raspberries and boysenberries

    DINNER
    Chicken Stir-Fry
    In large skillet, heat 1 tsp. peanut oil. Add unlimited sliced watercress, 5 oz. cooked diced chicken, 1/4 cup diced tofu, 1 Tbsp. oyster sauce, 1/4 cup reduced fat chicken broth; cover until heated through and watercress is wilted. Serve over 1/2 cup wild rice and 1 tsp. each chopped pecans and scallions.

    Day 5

    BREAKFAST
    2 scrambled eggs with 3 oz. lox
    1 slice whole-wheat bread

    SNACK
    1 cup fresh sliced fruit
    1 slice toasted raisin bread with 1 Tbs. unsalted butter

    LUNCH
    Unlimited tomato and arugula with
    3 oz. ham, chicken or turkey drizzled wtih 1-2 Tbs. vinegar
    Unlimited watermelon

    SNACK
    Cherry Frappe
    In a blender, puree 1/4 cup each soy milk, apple juice and pitted Bing cherries.Transfer to saucepan and simmer with a cinnamon stick for 2 minutes;chill and serve.

    DINNER
    Seared Black Scallops
    In skillet heat 1 tsp. peanut oil. Toss 5 oz. scallops in 2 tsp. black sesame seeds and add to skillet, stirring, until cooked through.
    1 cup cooked lima beans drizzed with 1 tsp. olive oil

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