Want to lose five pounds the healthy way? Put these five power foods on your plate, and eat your way to a smaller size.
Move over, orange. This tropical fruit packs major vitamin C, an antioxidant that stokes fat-burning flames.
Fiber-rich 'chokes help you slow down (peeling and scraping the flesh from each leaf takes time), which keeps you from overdoing it.
One recent study found that eating this hearty grain every day can lower BMI and may help whittle belly bulge.
Certain compounds in the sweet root veggie may increase your stamina, so you can work out for about 15 percent longer.
Pro tip: Don't get caught red-handed—peel and cut beets under cold running water to avoid stains.
5. Black Beans
By slowing the enzymes that turn starch to sugar, the plant-based protein helps keep blood glucose levels (and appetite!) in check.
Make sure you're also stocked with the following ingredients:
Now that you're ready to create delicious flat-belly meals, check out the recipes below!
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Mango Oat Smoothie
Combine 1/2 cup ice, 1 cup almond milk, 1 cup cubed mango, 1/4 cup rolled oats, and 1/2 tsp cinnamon in a blender, and puree until smooth.
Black Bean Soup
Saute 1/4 cup chopped onion in 2 tsp olive oil for 4 minutes. Add half a 15.5-oz can of beans; 1 cup vegetable broth; and 1 tsp each cumin, garlic powder, and lime juice. Simmer, then puree in a blender. Return to saucepan with remaining beans. Simmer 5 minutes. Serve with a steamed artichoke with an olive oil and lemon juice dip.
Makes 2 servings.
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Preheat oven to 350°F. Arrange 1/8-inch-thick slices of red and yellow beets on a baking sheet, brush with olive oil, and sprinkle with salt. Bake until slightly crisp, 12 to 15 minutes, turning once halfway through.
Bean Burger over Artichoke Salad
Chop 1/2 onion and 1 small beet. Mix with 2 Tbsp ground rolled oats; 1 tsp each cumin, garlic powder, and lime zest; pinch of salt; and one 15.5-oz can black beans, mashed. Form into 4 patties. Bake at 400°F for 20 minutes, flipping once. For salad, fill a bowl with water and juice of 1/2 lemon. Peel artichoke's outer leaves and trim off top 1/4 and stem. Cut in half and remove purple and hairy parts. Thinly slice crosswise, tossing leaves in lemon water. Drain and top with salt, pepper, and 2 tsp each olive oil and lemon juice.
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In a blender, combine 1 cup cubed mango, 1/3 cup water, and the juice of 1/2 lime, and puree until smooth. Transfer to a small freezer-safe bowl or pie plate, and add 1 tsp chopped fresh mint. Freeze for about 3 hours, scraping the top with a fork every half hour to make shaved ice crystals.
Makes 2 servings
For more healthy recipes and easy weight-loss tips, pick up the June 2015 issue of Women's Health, on newsstands now.
First there was the thigh gap. Then, there was the bikini bridge, the
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