Fat Burning Recipes

These Delicious Natural Fat Burners Just Keep on Delivering!

Weight Loss Solutions Just For You

Incorporate these natural fat burners into your recipes, and you'll be amazed that you can actually eat more, feel better, consume fewer calories, burn fat, and live a healthier life.  But don't just take my word for it.  There's a reason why these foods work the way they do, and I'll tell you why. 
 
I invite you to enjoy my Recipes! 

(And Buddy's!) ->

Very best regards,
Kelly Bowman
OfferingWomenSolutions.com

Kelly@OfferingWomenSolutions.com

Fat Burning Recipes ... and why!

Citrus Fruits are high in vitamin C which works to burn body fat, speeds metabolism, and helps to control cholesterol.  Grapefruit in particular is rich in inositol, a nutrient which enhances fat burning.

Avocados and olive oil are rich in healthy fats because of their high omega levels.  Likewise, both promote stable energy levels.

Avocado is valuable in reducing cholesterol accumulation.

Olive oil contains high levels of Omega 3's which promote heart health.  Olive oil has also been linked to reduced risks of colon cancer, possibly because of its high antioxidant concentration.

Avocado Grapefruit Salad

2 tbsp fresh lemon juice
2 tbsp apple cider vinegar
1 tbsp apple juice or white grape juice
2 tbsp finely chopped shallot
½ cup olive oil
2 medium red onions, thinly sliced
2 – 3 avocados, depending on size, halved, pitted, peeled, thinly sliced, and rinsed under cold water

3 grapefruits, preferably Ruby Reds, peeled, white pith removed, segments cut from between the membranes
 Large butter lettuce leaves
Salt and pepper to taste

Blend first 4 ingredients in a blender or food processor.  Add the olive oil in a steady stream.  Set aside.

Arrange lettuce leaves on a platter.  Fan the avocado slices around the outer edge, then arrange the grapefruit sections inside the ring of avocado.  Mound the onions in the center.  Drizzle with the dressing.

Tangerine, Watercress and Parmesan Salad

1/4 cup orange juice
1 tbsp white wine vinegar
2 tbsp fresh lemon juice
1 shallot, finely chopped
1/3 cup olive oil
1/2 small red onion, thinly sliced
4 medium tangerines, peeled, seeded, white pith removed, cut crosswise into 1/3-inch-thick rounds
Bib lettuce
Parmesan cheese, peeled in thin slices with a vegetable peeler
Combine first 4 ingredients in blender or food processor.  Add olive oil in a stream.
Toss lettuce and onion slices in a salad bowl with half of the dressing.  Salt and pepper to taste.  Transfer to platter and arrange tangerine slices over the lettuce.  Drizzle with remaining dressing.  Top with the parmesan slices.

Low Fat Dairy Products have high levels of calcium and protein both of which actually increase the rate of fat burning in our cells, making them one of the most effective fat burners.  

Calcium and protein also aid in maintaining muscle mass.  Even at rest, muscle burns more calories than fat because your body works more diligently to process protein than it does to burn fat.

According to some reports, women who consume low fat dairy foods 3 to 4 times a day burn 70% more fats than those who do not include these products in their daily diet.

Cinnamon is known as a superior fat burner.  USDA research reveals that even small amounts, ¼ tsp, increases the body's ability to metabolize sugar 20 fold.  This in turn lowers blood sugar levels and reduces fat reserves.

Orange, Mint, and Banana Salad with Maple Cinnamon Yogurt Dressing

1 cup plain low fat yogurt
1 tsp vanilla extract
2 tbsp maple syrup
2 tbsp orange juice
1 tsp grated orange peel
1 tsp ground cinnamon

2 navel oranges, peeled, pith removed, and cut into ¼ inch slices
3 bananas, sliced
1 tbsp chopped fresh mint
Mint sprigs

In a small bowl, mix yogurt, vanilla, maple syrup, orange juice, orange peel, and cinnamon.  Refrigerate.

Combine the orange pieces with the mint, and refrigerate for several hours or overnight.

Arrange the oranges in a circular fashion on a serving plate.  Add the sliced bananas.  Drizzle with the yogurt dressing and garnish with the mint sprigs.  Pass the remaining dressing separately.

Lemon Yogurt Dressing

1/3 cup plain, low-fat yogurt
2 tbsp fresh lemon juice
1 tbsp red wine vinegar
1 tsp Dijon mustard
1 tbsp olive oil
Salt and pepper to taste

Whisk ingredients. 
Serve over mixed greens, thinly sliced small zucchini, and blanched asparagus.

Tomatoes are known to speed metabolism and to aid in fat burning.

Tomato Vinaigrette

2 large tomatoes, seeded
1 tbsp fresh lemon juice
1 garlic clove, minced
1 tbsp fresh basil or 1 tsp dried basil
3 tbsp olive oil
Salt and pepper to taste
8 oz fresh, part-skim mozzarella cheese, sliced
Mixed greens

Blend first 5 ingredients in blender or food processor.  Add the olive oil in a steady stream, blending until emulsified.

Arrange mixed greens on plates.  Top with several slices of the cheese and drizzle dressing on top.

Or try the Tomato Vinaigrette dressing with asparagus:

Asparagus is rich in alkaloids which serve to break down fat. 

1 lb fresh asparagus
1 hard boiled egg, chopped
Strips, bottled roasted red peppers
Tomato vinaigrette

Drop asparagus into boiling water and cook until just tender, about 2 minutes.  Drain and refresh under cold running water and drain thoroughly.  Wrap and refrigerate until chilled.

Arrange asparagus on a platter.  Top with pepper strips.  Salt and pepper to taste.  Drizzle half of the vinaigrette over the vegetables.  Garnish with egg.  Pass the remaining dressing separately.

 
Apples and Berries are high in pectin, a substance which limits the ability of your cells to absorb fat.  Apples also contain high levels of fiber which aids in burning body fat.  Recent studies reveal that blueberries in particular contain more antioxidants than any other food.

Apricots are high in beta carotene which aids in flushing fat.

Warm Fruit Compote

2 sprigs fresh rosemary or 1 tsp dried
6 whole cloves
1 cinnamon stick
2 Granny Smith apples, peeled, cored, chopped
2 Anjou pears, peeled, cored, chopped
1/3 cup dried apricots, coarsely chopped
¼ cup dried cranberries
2 cups canned chicken broth
¼ cup orange juice
¼ cup brandy

Wrap spices in a square of cheesecloth and tie with cotton string.
In a non-reactive saucepan, combine the spice bundle and the fruits.  Stir in the broth, orange juice, and brandy.  Bring to a boil and reduce the heat to medium low, simmering until the fruit is tender and the liquid is syrupy.  About 35 minutes.  Discard spice bundle.
Serve with poultry or lean pork roast.

Baby Field Greens with Apricot, Pear, Blue Cheese, and Apricot Vinaigrette

1 tbsp red or white wine vinegar
1 tbsp fresh lemon juice
¼ cup all fruit apricot spread
1/3 cup olive oil
Salt and pepper to taste
1 pear, thinly sliced, drizzled with additional fresh lemon juice to prevent browning
2 fresh apricots, thinly sliced
1 package baby field greens
¼ cup toasted, chopped walnuts
8 oz blue cheese, crumbled

Combine vinegar, lemon juice, and apricot spread.  Blend in olive oil in a stream.  Add salt and pepper to taste.

Place greens in a salad bowl, and toss with ½ of the dressing.  Transfer the mixture to a large platter.  Arrange the pear and apricot slices atop the lettuce.  Sprinkle with the pecans, and top with the crumbled blue cheese.  Drizzle with the remaining dressing.

Blueberries
Recent studies reveal that blueberries contain more antioxidants than any other food.

Blueberry Banana Shake
1 banana cut into pieces
2 cups fresh or frozen blueberries, thawed
1/4 cup honey
2 tbsp orange juice
2 cups plain yogurt
Blend all ingredients in a blender until the mixture is smooth. 

Beans
Navy Beans, pinto beans, kidney beans, and lima beans are all low in fat and high in protein and fiber.

Protein and fiber stimulate the body to burn fat.  Fiber in particular diminishes hunger and food cravings by stimulating a sense of fullness. 

Garlic enhances fat burning, boosts metabolism, and lowers insulin levels low to maximize fat burning.

Lean Proteins, Beef, Pork, Chicken, Turkey
Your body uses more energy to digest protein from meat than it does to digest carbs or fat.  Research studies have shown that people who eat a diet high in protein burn twice as many calories as those eating carbs.  Protein is also vital to the formation of muscle. 

Tuscan Chicken with Great Northern White Beans

1 chicken, about 4 lbs, cut into pieces
5 garlic cloves
1 teaspoon salt
1/3 cup fresh lemon juice
3 tablespoons olive oil
2 tsp chopped fresh rosemary or 1 tsp dried
2 tsp chopped oregano leaves or 2 tsp dried
2 bay leaves

3 15-ounce cans Great Northern White Beans rinsed, drained
4 garlic cloves, chopped
1 tsp chopped fresh rosemary or 1 tsp dried
3 tbsp fresh parsley, chopped
½ cup chicken broth
2 tbsp olive oil
1 bay leaf

Remove all visible fat from chicken then arrange chicken in a flat baking dish. 

Mince the 5 garlic cloves and mix in 1 tsp salt.  Rub the garlic mixture into the chicken pieces.  Mix lemon juice, olive oil, rosemary, oregano, and bay leaves in a small bowl.  Pour the mixture over the chicken and the shallots.  Season with pepper.  Cover and chill for 3 to 4 hours. 

Preheat oven to 375°F.  Bake the chicken, uncovered, basting occasionally, for about 40 minutes.

Meanwhile, place the beans in a separate baking dish.  Mix with the 4 chopped garlic cloves, rosemary, parsley, chicken broth, olive oil, bay leaf and salt and pepper to taste.

When the chicken has been in the oven for 20 minutes, put the beans in, uncovered, and bake for 20 minutes.

Chicken should be cooked through, still juicy.  If needed, cook the chicken and the beans for another few minutes.

Remove the chicken and the beans from the oven.  Tent the beans with foil.

Preheat broiler, then place the chicken back into the oven, just until brown, 3 to 4 minutes.

Spoon the beans onto a deep serving platter.  Top with the chicken and the pan juices.  Garnish with fresh rosemary sprigs.

Chicken or Turkey Cutlet with Tart Cherry Sauce

2 tbsp oil and 1 tbsp butter, plus 1 tbsp cold butter, cut in half, for finishing
2 pounds chicken or turkey breast cutlets, about 1/2-inch thick
Salt and pepper
1/2 cup flour
1 tsp paprika
1 tsp poultry seasoning 
1 cup dry red wine
½ cup chicken broth
½ cup orange juice
1 tbsp brown sugar
1 (15-ounce) can tart cherries, no sugar added
Wild rice

Season the cutlets with salt and pepper.  Mix flour and seasonings in a plastic bag, add cutlets, and shake until coated.

Spray a large frying pan with cooking spray.  Add 2 tbsp oil and 1 tbsp butter, and heat the pan over medium-high heat until the butter melts.
Shake excess flour mixture from the cutlets, and place in the hot pan.  Cook for 3 to 4 minutes per side until golden.

Repeat process if the pan does not accommodate all the cutlets.  Transfer the cooked cutlets to an oven proof plate, and place them in a 200°F oven to keep warm.

To the pan, add the red wine, chicken broth, orange juice, and brown sugar and scrape up any browned bits.  Bring the mixture a boil and let it reduce by half over medium high heat, about 5 minutes.

Reduce the heat and swirl in the cherries and 1 tbsp of cold butter.  Season with salt and pepper, to taste.

Spoon the sauce over the cutlets.  Serve with wild rice prepared according to package instructions.

Cherries encourage the body to eliminate fat.
Whole Grains such as wild rice are natural fat metabolizers and are also high in fiber.

Omega-3 fatty acids found in fish work to lower levels of a protein hormone known as leptin.  Low leptin levels result in a faster metabolism rate and hence the ability of the body to burn fat more quickly. 

Ginger also ginger boosts metabolism by expanding blood vessels and increasing your body’s internal heat.  Ginger also aids to detoxify the body and to stimulate circulation.

Almonds and Walnuts contain essential fatty acids which aid in boosting metabolism.  These nuts contain a healthy amount of healthy fats and antioxidants.  Almonds aid in reducing bad cholesterol.

Crunchy Salad with Ginger Balsamic Vinaigrette and Grilled Fish

1/4 cup balsamic vinegar
1 tbsp fresh lemon juice
2 tbsp soy sauce
2 cloves garlic, chopped
2 tbsp maple syrup
2 tablespoons peeled and minced ginger
Salt and pepper to taste
1/2 cup olive oil

Combine first 7 ingredients in a blender or food processor processing until smooth.  Add oil in a stream.  Set aside.

1 head chopped romaine lettuce heart
1 cup shredded cabbage
2 shredded carrots
1 tomato, diced
1 small avocado, peeled and diced 
2 grilled fish filets
Ginger-Sesame Dressing
¼ cup toasted, chopped almonds

Combine the cabbage, lettuce, carrots, tomatoes, and avocado in a large bowl.  Add the dressing and toss.  Serve on two plates, top each with a fish filet. 
Top with the toasted nuts.

Eggs are one of the best fat burning foods.  While some studies dispute that the cholesterol in eggs is potentially harmful, there is agreement that eggs are a high quality protein with a natural source of vitamin D.  This vitamin is vital in maintaining muscle health.

The high concentration of protein in eggs (over 6 grams) helps to build and preserve muscle. 

Frittata with Spinach, Tomato, and Feta

8 large eggs
4 tablespoons water
Salt and pepper to taste
1 tbsp olive oil
1 tbsp butter
1 small red onion, finely chopped
1 package frozen chopped spinach, thawed, drained thoroughly
1 tomato, seeded, diced
½ cup reduced fat Feta cheese, crumbled

Preheat the broiler.
Whisk the eggs, water, and salt and pepper in a medium bowl, blending until smooth.  Set aside.

Cover the bottom of a 10 inch oven proof non stick skillet with cooking spray.  Add the olive oil to pan.  Heat the oil over medium heat and add the onion.  Sauté until just soft and clear.  About 2 minutes.

Add the spinach and the tomato and sauté 2 minutes longer.  Remove the mixture from the pan to a small bowl. 

Raise the heat slightly.  Add the eggs to the pan and cook for 1 minute or so until the eggs begin to set, do not stir.  Reduce the heat to medium-low and add the reserved vegetables.

Cook without stirring until the frittata is almost set but the top is still runny, 2 to 3 minutes.  Top with the Feta cheese.

Place the skillet under the broiler.  Broil until the top is set and golden brown on top, 3 to 4 minutes.  Let the frittata stand 2 minutes.  Gently loosen the frittata from the skillet and slide the frittata onto a plate.
Slice into individual serving pieces.

Red Peppers, Chili Peppers, Cayenne Pepper are very effective fat burners.  Not only do these gems boost metabolism and burn calories, they also enhance healthy cholesterol processes.

Spicy Hot Tomato Sauce with Eggplant and Whole Wheat Pasta

1 eggplant
2 tbsp olive oil
1 tbsp olive oil mixed with one minced garlic clove
3 large garlic cloves, chopped
1 cup fresh parsley, chopped
1 tsp dried oregano
1 tsp dried basil
¾ cup chicken broth
Chopped hot red chili pepper, to taste
½ cup dry red wine
1 large can canned Italian plum tomatoes, cut up, with their juice
Salt to taste

1 lb whole wheat pasta
 
Preheat broiler.    

Trim and thinly slice the eggplant.  Lightly salt it and place on paper towels for 5 minutes.

Place eggplant slices on baking sheet, sprayed with cooking spray.  Lightly brush both sides of the eggplant slices with the garlic olive oil.

Place the eggplant in the broiler, watching carefully, for 2 to 3 minutes, until brown.  Turn eggplant, and brown on the second side.  When cool enough to handle, cut the eggplant into slivers.  Set aside.

Heat remaining 2 tbsp of olive oil in a large saucepan and add the 3 tbsp chopped garlic.  Over medium heat, cook and stir until the garlic is lightly colored.  Add the parsley, oregano, basil, chili pepper, wine, and tomatoes, breaking tomatoes with the side of a wooden spoon.

Cook over low heat, uncovered, simmering for about 30 minutes until the sauce thickens.  Stir occasionally.  Meanwhile prepare the pasta according to package directions.  Drain.

Gently stir the eggplant into the sauce, and cook for another 2 minutes.  Remove from heat.

Serve over whole wheat pasta.