Top Fat Burning Foods To Consider

If you have heard about the fact that some foods can help you to lose weight then you've heard it right. It is not just the exercise or dieting with which you can burn fat, but there are some fat burning foods as well that can keep unhealthy fat off you. Let's go through some of these top fat burning foods.

Bananas

More and more studies have been conducted on the effects of bananas regarding keeping our weights to ideal level and all of them show that they are quite effective. You can quite easily incorporate eating bananas into your daily routine. For instance, you can cut a few and add them to the oatmeal, or a bunch can be kept around for grabbing quickly whenever you want to take something sweet. However, it is advisable not to eat more than one banana in a day as they contain sugar too.

Mushrooms

You can get some help in shedding off some pounds if you choose mushrooms rather than sausage or pepperoni with the next pizza you eat. Increasing mushrooms' intake with different other foods that are healthy as well can help you to get better results as they have good amounts of vitamin and contain low calories.

It is necessary to branch out mushrooms before you eat them and try ones which seem a bit different rather than always going for button mushroom that everyone uses. All of them carry unique characteristics. However, all are amongst the best fat burning foods.

Lentils

The popularity of lentils amongst fat burning foods is increasing and they can help in losing weight. They have high fiber content which keeps you feel full between your meals and can also keep the levels of blood sugar under control.

If you are turning to a vegetarian diet then lentil can be used for taking proteins. It allows you to keep track of your cholesterol levels as well.

Broccoli

Broccoli is also an important item to be included in this list. They are a good source of shedding some fat. It makes you feel full. But it can offer a bit more than that. Every pound of broccoli contains tons of different nutrients and it is also a good source of fiber as well. You can use peppers or spices for spicing it up. However, make sure that you skip broccoli cheese soup because it does not help with the weight loss.

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Quick and Easy Soup Recipes Using Herbs and Spices

Herbs and spices are perfect add-ons to whatever type of soup you prefer. Throw in a few vegetables and some meat and you're sure to have a fulfilling appetizer!

Enjoy a healthy bowl of hot soup tonight for dinner with these 3 quick and easy recipes:

Classic Cream of Herbs Soup

What you need:

    5 cups chicken broth
    1 cup chopped spinach
    1 cup chopped green onions
    1/2 cup chopped parsley
    1/2 cup chopped basil
    1 cup half-and-half cream
    5 tbsps. butter
    2 tbsps. all-purpose flour
    1 tsp. white sugar
    Salt and ground black pepper to taste

In a large saucepan, melt 3 tbsps. butter over medium heat then add onions. Sauté onions until tender before adding spinach, parsley and basil. Reduce heat to low and cover for 10 minutes. Stir in chicken broth and sugar then slowly add cream. Cover and simmer for 30 minutes. Melt the remaining butter in a separate saucepan over medium heat. Add flour then stir constantly for at least 2 minutes. Pour a little of the herb soup over the flour and mix until smooth. Remove from heat and pour the flour mixture over the soup. Transfer soup to serving bowls and garnish with parsley leaves if desired.

Carrot and Cumin Hot Soup

What you need:

    6 cups chicken stock
    1 kg. carrots, peeled and cut into chunks
    1 potato, peeled and cut into chunks
    1 medium onion, sliced
    2 tbsps. olive oil
    1 tbsp. ground cumin
    Salt and ground black pepper to taste

Heat olive oil in a large pot over medium heat. Add in carrot, potato and onion slices and sauté for about 5 minutes. Add chicken stock and cook until vegetables are tender. Remove from heat and pour into a blender. Process until soup is smooth. Transfer to a serving bowl and season with cumin, salt and pepper. Mix soup well before serving.

Herbs and Spices Butternut Squash Soup

What you need:

    5 cups vegetable stock
    2 butternut squash, peeled and sliced into squares
    2 sticks celery, chopped
    2 cloves garlic, chopped
    1 onion, chopped
    1 sprig fresh rosemary
    1 tbsp. olive oil
    1/2 tsp. dried chili flakes
    1 pinch ground cumin
    1 pinch smoke paprika

Heat olive oil in a large pan. Add garlic, onion, rosemary, chili flakes, cumin and paprika and sauté until garlic and onions are tender. Stir in squash and celery and cook for 5 minutes, making sure they are coated with the herbs and spices. Add vegetable stock and bring to a boil. Cover and simmer on low heat for 40-50 minutes. When ready, puree soup in batches using a blender. Transfer to a serving bowl and garnish with a sprig of rosemary.

Start dinner with these mouth-watering herbs and spices soup recipes and you'll surely experience an enjoyable dining experience like no other!

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Vegan Coconut Bread Recipes

Coconut Bread

Ingredients

12 oz or 375 g vegan margarine

2 tsp vanilla extract (can also use vanilla essence)

8 oz or 250g brown sugar

6 tbspcornstarch or cornflour

4 oz or 120ml water or coconut water

8ozor 225 g grated coconut

1 lb or 450 g flour

Dash cinnamon, mixed spice, nutmeg

2 tsp baking powder

3 oz or 100 g raisins (optional)

3 oz or 100 g glacé cherries (optional)

Garnish: Light brown sugar, grated coconut and cherries

Preparation

Preheat oven to 325oF, 160oC or gas mark 3.
Grease two small loaf tins. Line the tins with greaseproof paper.
Place all the ingredients in a food processor in the order they are listed sifting in the flour and reserving 4 tablespoons of grated coconut. Process for 20 seconds.
Add the raisins if you are including these and process for a further 5 seconds.
Place the mixture in the two loaf tins in equal amounts.
Make a ditch down the centre of the bread and fill with most of the reserved coconut, covering it with the mixture so that it is in the middle of the finished breads. This can be spiced up with a pinch of cinnamon and nutmeg and a little sugar to taste.
Sprinkle the top with sugar, the rest of the reserved grated coconut and cherries, if using.
Bake in the centre of the oven for about an hour or until an inserted skewer comes out clean.
Lift onto racks and cool.

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