Negative calorie foods

Transcription

1 Negative calorie foods To digest food, you need to burn calories. As a general rule, if you burn calories more than you gain, you loose weight. There are foods which are high in calorie content, but the body will use a smaller amount of calories to digest e.g. a piece of dessert containing 400 calories, will require 150 calories to digest, so in fact you put in 400 calories, but used 150 calories with a net gain of 250 calories. Negative calorie foods are foods, which use more calories to digest than the calories food actually contains! This gives these foods a tremendous natural fat-burning advantage. On the other hand, a 5 calorie piece of celery may require 150 calories to digest, but resulting in a net loss of 145 calories from your body fat!! The more you eat negative calorie foods, the more you lose weight!!! How it works? All foods have a nutrient carbohydrate, fat, protein, vitamin & minerals. Food will supply the body with calories. Any excess calories not consumed for different body and every day activities will be stored as fat, thus causing over weight and obesity. The negative calorie foods contain sufficient vitamins & minerals to keep you healthy and fit, however, they burn more calories to digest than the calories they give you, so you actually loose calories and hence loose weight. This is the secret of The Negative Calorie Foods. The Negative Calorie Foods : Fat burning Foods The Negative Calorie Foods will have maximum benefits when eaten without any positive calorie foods (junk foods). There are several vegetables and fruits that have negative calorie effect. Some of the foods that can be eaten in generous quantities are: Asparagus, Beets, Carrot, Zucchini, Papaya, Strawberry, Raspberry, etc. Free List of Negative Calorie Foods Asparagus Beet Root Broccoli Cabbage Carrot Cauliflower Celery Apple Blueberries Cantaloupe Cranberry Grapefruit Vegetables Chicory Hot Chili Cucumber Garden cress Garlic Green Beans Honeydew Lemon/Lime Mango Orange Papaya Peach Fruits Lettuce Onion Radish Spinach Turnip Zucchini Pineapple Raspberry Strawberry Tomato Tangerine Turnip Watermelon

2 A diet-plan for 1200 calorie food per day Early Morning: 1 glass of warm water with a few drops of lemon added to it. Morning breakfast: Any one or two of the following items a. 1 cup of low fat or no fat milk without sugar or 1 cup of tea or coffee with a little milk. (Use saccharin as a substitute for sugar, if you are pregnant do not use saccharin or any artificial sweeteners) b. One small fruit c. A slice of bread, one egg Mid-day Meal: a. Take any vegetable soup before commencing the meal (green leaf soup) b. Non-vegetarians can take a soup of their liking; but flour should not be used for preparing any soup. c. Chew properly 4 or 5 tomatoes or 2 or 3 medium-sized cucumbers. d. A slice of bread or 2 small chapatis e. One small bowl of vegetable f. One small bowl of any cereal. g. Non-vegetarians can take some lean meat (without fat), poultry) or a fish. Afternoon tea/early evening: As per morning breakfast Supper: As per the mid-day meal with brown rice, pasta with little olive oil (one table spoon) or a slice of bread You can add some vegetables (a bowel of salads without dressing) if you still feel hungry.

3 Some diet recepies Zesty cheese ravioli 1/2 cup water 1 can no-salt-added diced tomatoes, un-drained 1 garlic clove, minced 250 gms package fresh cheese ravioli (such as Contadina) 2 cups finely chopped spinach (5 ounces) 1/8 tsp. sugar 1/8 tsp. coarsely ground black pepper 1 Tbsp. grated Parmesan cheese Preparation Combine the first 3 ingredients in a large saucepan; bring to a boil. Add ravioli; cover and cook 5 minutes. Uncover and cook an additional 5 minutes or until done. Stir in spinach, sugar, and pepper; cover and cook 2 minutes. Remove from heat, and let stand 5 minutes. Sprinkle with Parmesan cheese. Makes 2 servings, 505 calories / serving Herb Vinaigrette Salad Dressing 1/3 cup Balsamic vinegar 1/4 tsp. each: salt and pepper 2 Tbs. minced onion or shallots 1 garlic clove, minced 2/3 cup reduced-sodium chicken broth 1 tsp. Dijon-style mustard 1 Tbs. olive oil 1 tsp. each dried, crumbled: basil, chervil, marjoram and thyme Preparation: Yield: 1 cup (16 servings)in a small bowl, stir together the vinegar, onion or shallots, garlic, herbs, salt, pepper, and Sweet N Low. Cover and refrigerate 24 hours. Strain the mixture, reserving the onion, garlic, and herbs. Whisk the broth and mustard into the vinegar. Whisk in the oil. For a more flavorful dressing, stir 2 teaspoons reserved onion-herb mixture back into the dressing. Refrigerate, covered, up to 1 week. Serve on salads and vegetables. Tip: The reserved onion-herb mixture from the Herb Vinaigrette can be pureed with 3/4 cup nofat cottage cheese and served as a dip with raw vegetables. Refrigerate at least 1 hour before serving. It makes about 3/4 cup, or six 2-tablespoon servings Calories per serving: 40 (80 calories for 2 tablespoons)

4 Creamy Bow Tie Primavera 300 gms. Bow tie pasta, uncooked 1 cup broccoli flowerets 1 cup sliced carrots 1 pkg. (300gms.) PHILADELPHIA FREE Fat Free Cream Cheese, cubed 3/4 cup skim milk 1/4 cup KRAFT Reduced Fat Parmesan Style Grated Topping 1/4 cup chopped green onions 1/2 tsp. Italian seasoning 1/4 tsp. garlic powder Preparation: Prepare pasta as directed on package, adding broccoli and carrots to water during last 5 minutes of cooking time. Drain. Stir cream cheese, milk, grated topping, onions and seasonings in large saucepan on low heat until smooth. Add pasta and vegetables; toss lightly. Makes 4 servings, Calories per serving: 220 Cornflake Chicken 4 skinless, boneless chicken breasts, flattened 1 cup cornflake crumbs 1/4 tsp pepper 1/4 tsp salt 1/4 tsp poultry seasoning 1/2 cup skim milk Preparation: Combine cornflake crumbs and seasonings in shallow bowl. Soak chicken in milk then dredge chicken in crumb mixture. Place on baking sheet which has been sprayed with nonstick spray. Bake at 400* about 25 minutes or until lightly browned Makes 4 servings, Calories per serving: 159 Cheesy Chicken Enchiladas 1 cup chopped onion 1 1/2 cups shredded cooked chicken breast 1 cup (120 gms) shredded reduced-fat sharp Cheddar cheese 1 cup bottled picante sauce 3 oz. 1/3-less-fat cream cheese 1 tsp. ground cumin or chili powder 8 flour tortillas 1 1/2 cups bottled green taco sauce Preparation: Preheat oven to 350*F. Place a large non-stick skillet coated with cooking spray over medium heat until hot. Add onion and sauté 6 minutes or until tender. Add chicken, 1/2 cup Cheddar cheese, picante sauce, cream cheese, and cumin. Cook 3 minutes or until cheese melts. Spoon about 1/3 cup chicken mixture down center of each tortilla, and roll up. Place enchiladas in a 13 9-inch baking dish; drizzle with taco sauce, and sprinkle with 1/2 cup Cheddar cheese. Cover and bake at 350*F for 15 minutes or until cheese melts. Serve enchiladas immediately. Makes 8 servings, Calories per serving: 272

5 Broiled Scallops The naturally sweet and succulent taste of scallops requires a minimum of added ingredients. Scallops cook very quickly, so be careful not to overdo or they'll become rubbery. Sea scallops are better suited for broiling than the smaller bay scallops. If you decide to use bay scallops, saute them over medium heat in a large non-stick pan sprayed with vegetable cooking instead of broiling them; they'll cook in just a minute or two Number of Servings: 4 Serving Size: 1/4 of scallops plus 1 tablespoon of tartar sauce Nutrition Information Amount per serving Calories 132 Ingredients Name Measure Weight sea scallops --- ½ K seasoned bread crumbs 1/3 cup --- lemon juice, fresh 2 Tbsp --- olive oil 1 Tbsp --- lemon, cut into wedges 1/2 ea --- light tartar sauce 1/4 cup --- Preparation Instructions 1 Preheat the broiler. Prepare the broiler pan with non-stick pan spray. 2 Roll the scallops lightly in bread crumbs; place on the prepared pan. Drizzle lemon juice and olive oil over the scallops. 3 Broil about 2 minutes on each side. Serve immediately with lemon wedges, and light tartar sauce (if desired).

6 Crab Cakes Traditionally, crab cakes are very rich, made with lots of butter and eggs. This recipe keeps the flavor and texture of the original without all the added fat. The secret to making great crab cakes is to use plenty of high-quality crabmeat. Chilling the crab mixture for an hour or so before shaping the patties also helps hold them together. Serve the crab cakes with lemon wedges and, if you wish, reduced-fat tartar sauce. (Add 1 fat exchange for each tablespoon of tartar sauce used). Number of Servings: 4 Serving Size: 1 crab cake Amount per serving Calories 123 Ingredients Name Measure Weight lump crabmeat (fresh, frozen, or canned and drained) flaked gms Dijon mustard 1 Tbsp --- margarine, melted 1 Tbsp --- egg beaten, or 1/4 cup egg substitute 1 ea --- lemon juice, fresh 2 tsp --- Worcestershire sauce 1 tsp --- salt 1/8 tsp --- crushed red pepper flakes 1 pinch --- hot pepper sauce 2 dash --- soft bread crumbs 3/4 cup --- lemon, cut into wedges 1 ea --- Preparation Instructions 1 Preheat the oven to 400 degrees F. Prepare a cookie sheet with nonstick pan spray. 2 In a medium bowl, combine the crabmeat, mustard, margarine, egg, lemon juice, Worcestershire sauce, salt, pepper and pepper sauce. Add 1/4 cup of the bread crumbs; mix well. If time permits, chill for an hour or more. 3 Shape the crab mixture into 4 patties about 3/4-inch thich (use about 1/2 cup mixture for each). Pat the remaining bread crumbs on all surfaces of the crab cakes; place the cakes on the prepared cookie sheet. 4 Bake for 20 to 25 minutes, until lightly browned, turning the cakes midway through the cooking time. Serve with lemon wedges.

7 Curried Shrimp Curry sauce adds a warm, spicy flavour to shrimp; it tastes creamy without adding a lot of fat. Serve over fragrant basmati or Basmati rice. Number of Servings: 4 Serving Size: 1 cup Ingredients Name Measure Weight margarine 2 Tbsp --- onion powder 1/4 cup --- garlic clove, minced 1 ea --- fat-free milk 1 cup --- all-purpose flour 2 Tbsp --- salt 1/2 tsp --- curry powder 1/2 tsp --- fresh ground black pepper 1/8 tsp --- shrimp, peeled and deveined --- ½ kilo Preparation Instructions 1 Melt the margarine in a medium non-stick saucepan over medium heat. Sautee the onion and garlic until soft, about 5 minutes. Stir in the milk, flour, salt, curry powder, and pepper. Whisk and simmer until the sauce is thickened, about 5 minutes. Set aside. 2 Bring a pot of water to a boil; drop in the shrimp and return to a boil. Reduce the heat; simmer for 4 minutes, or until the shrimp turns pink and are just cooked through ( do not overcook). Drain well. 3 Stir the shrimp into the curry sauce; heat thoroughly. Taste and add more curry powder or pepper if desired. Amount per serving, Calories 154