Negative Calorie Diet Cookbook: 50 Top Rated Negative Calorie Meals-Natural Fat Burning Advantage To Help In Natural Weight Loss (2 page)
Authors: Amelia Sanders
Keep in mind that it is still your call whether or not you will choose these ingredients to put into your pot, or if you still want to eat unhealthy meals. If you do not know where to begin, no worries! In the succeeding chapters, you will find 50 recipes to guide you in preparing meals for your Negative Calorie Diet.
Skip breakfast and you will soon enough find yourself scrambling for the nearest fattening main course meal on your lunch break. By eating a breakfast that is chock full of ingredients listed in Chapter 1, you will feel so satisfied that the very idea of a fat- and carbs-filled lunch will make you feel sick. These recipes are guaranteed to satisfy you in the mornings.
If you are desperate to lose weight more quickly, then you should stick solely to these meals. On days when you know you are about to work out, add a slice or two of toasted whole wheat toast. You may also consider pairing these dishes with a hot cup of green tea or black coffee if you are looking for that caffeinated energy boost.
Makes 2 servings
Ingredients:
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3 medium fresh tomatoes, chopped
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1 celery rib, diced
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1 cup chopped fresh spinach, rinsed thoroughly
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2 Tbsp. chopped fresh mint leaves
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2 tsp freshly squeezed lemon juice
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4 egg whites
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Sea salt
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Freshly ground black pepper
How to Prepare:
- Mix together the tomatoes, mint, celery, and lemon juice and season lightly with salt and pepper.
- Whisk the egg whites vigorously until foamy, then set aside.
- Place a cast iron skillet over medium high flame, then stir in the spinach and sau
t
é until wilted. Transfer to a plate and set aside. - Wipe the skillet clean and pour in the egg whites. Stir in the cooked spinach and tomato mixture. Mix well until egg whites are cooked to a desired consistency.
- Transfer to a plate and serve right away.
Makes 3 servings
Ingredients:
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3 apples, cored, peeled and chopped
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2 small oranges, peeled, divided into segments, and sliced
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1/3 tsp cinnamon
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1 large Boston lettuce head, torn to large pieces
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1 1/2 cups finely sliced fennel bulb
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1 large cucumber, peeled and sliced thinly
How to Prepare:
- Toss together the fennel, cucumber, apple and lettuce in a bowl.
- Add the orange segments and cinnamon and toss well to combine.
- Serve right away or refrigerate until chilled before serving.
Makes 2 servings
Ingredients:
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1 cup water
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3/4 cup grated apple
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3/4 cup old-fashioned rolled oats
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3/4 Tbsp. ground flaxseeds
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1/2 cup fresh or frozen blueberries
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Optional: 4 walnut and/or pecan halves, chopped
How to Prepare:
- Boil the water in a saucepan, then add the oats and stir until combined. Add the ground flaxseeds and apple, then reduce to a simmer.
- Add the blueberries and chopped nuts, if using. Stir until blueberries are tender.
- Turn off the heat and cover the pot. Let soak for 2 minutes, then serve.
Makes 1 serving
Ingredients:
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2 small carrots
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1/3 cup watercress, including stems
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1 small apple, cored and quartered
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4 kale leaves
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1 cup broccoli with stems
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1 1/2 cups cauliflower florets
How to Prepare:
- Juice all the ingredients using a high power juicer.
- Pour into a tall glass and consume right away.
Makes 3 servings
Ingredients:
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1 large apple, cored, peeled, and shredded
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1 large carrot, peeled and shredded
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1/2 Tbsp. freshly grated ginger
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Cinnamon
How to Prepare:
- Press out as much moisture from the shredded apple and carrot as possible. Place them in a bowl and stir in the ginger and a pinch of cinnamon. Mix well.
- Divide the mixture into three patties, then refrigerate until chilled.
- Heat a tablespoon of water in a cast iron skillet over medium flame and cook the patties for 3 minutes per side, or until tender. Transfer to a plate and serve right away.
Makes 2 servings
Ingredients:
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8 frozen strawberries, thawed
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3 egg whites
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1 Tbsp. coconut nectar
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1 Tbsp. oat flour, gluten free
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Sea salt
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Ground cinnamon
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1 Tbsp. and 1 tsp finely ground psyllium husks
How to Prepare:
- Blend the strawberries and coconut nectar in a food processor until pureed. Set aside.
- In a bowl, beat the egg whites vigorously until foamy, then beat in the oat flour and ground psyllium. Season lightly with salt and generously with cinnamon.
- Place a cast iron skillet over medium flame (use nonstick cooking spray only if necessary).
- Add a tablespoonful of the batter onto the skillet and spread out. Cook for 1 to 2 minutes per side, or until firm. Transfer to a plate. Repeat with the remaining batter.
- Spoon the strawberry puree over the pancakes and serve right away.
Makes 2 servings
Ingredients:
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1 large kale leaf, halved
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2 Brussels sprouts, trimmed and halved
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3 cremini mushrooms, sliced
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1 cup baby spinach
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3 large egg whites
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1 egg
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2 Tbsp. chopped fresh dill
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2 Tbsp. chopped fresh cilantro
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Sea salt
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Freshly ground black pepper
How to Prepare:
- Boil a saucepan of water over high flame and season with salt. Add the kale leaf and Brussels sprouts, then blanch for 2 minutes. Drain thoroughly and set aside.
- Whisk the egg whites until foamy, then whisk in the egg until thoroughly combined. Season with salt and pepper, then set aside.
- Pour a tablespoon of water into a cast iron skillet and simmer over medium flame. Pour in the eggs and reduce to low flame. Cover the skillet for 2 minutes or until eggs are firm at the bottom.
- Place the Brussels sprouts on one side of the omelet, then top with mushrooms, kale, and herbs. Add the spinach, then cover the skillet again and set to the lowest heat setting. Cook for 3 minutes, or until completely set.
- Carefully fold over the omelet, then transfer to a plate, slice in half, and serve right away.
Makes 18 muffins
Ingredients:
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1 1/2 cups whole wheat flour
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3 Tbsp. ground chia seeds
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3/4 cup water
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3/4 cup almond flour
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1 1/2 tsp baking powder
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2 1/2 cups canned unsalted white beans, rinsed and drained
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15 oz. frozen strawberries
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1 1/2 cups fresh raspberries
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1 1/2 cups fresh blueberries
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15 Medjool dates, pitted
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3 plantains
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1 1/2 tsp almond extract
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1 1/2 tsp vanilla extract
How to Prepare:
- Set the oven to 350 degrees F. Line 18 muffin cups with paper liners and set aside.
- Mix together the baking powder, almond flour and whole wheat flour in a large mixing bowl.
- In a small bowl, combine the chia seeds and water and set aside for 5 minutes.
- Blend the dates, plantains, half of the measured strawberries and white beans in a blender. Add the chia seed mixture and extracts. Blend well until smooth.
- Pour the mixture into the flour mixture and blend well. Fold in the raspberries and blueberries.
- Spoon the batter into the prepared muffin cups and add a strawberry slice into each.
- Bake the muffins for 20 minutes, then serve.
Makes 2 servings
Ingredients:
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3 medium tomatoes, chopped
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2 cups freshly grated zucchini
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1/2 cup thinly sliced mushrooms
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1 tsp minced garlic
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1/2 cup chopped fresh basil leaves
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3 egg whites
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Red pepper flakes
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Sea salt
How to Prepare:
- In a bowl, mix together the tomatoes and basil. Season lightly with salt and set aside.
- Whisk the egg whites vigorously until foamy, then set aside.
- Place a cast iron skillet over medium flame and add about a tablespoon of water. Once simmering, add the garlic and season with red pepper flakes. Sau
t
é until wilted. - Add the mushrooms and sau
t
é until tender. Add the zucchini and sau
t
é for about a minute, or until zucchini is tender. - Spread the zucchini mixture out, then pour in the beaten egg whites and tomato mixture. Sau
t
é until egg whites are cooked to a desired consistency. - Transfer to a plate and serve right away.
