Fat Burning Recipes to Boost Your Body’s Metabolism
Wednesday, July 2nd, 2008
• Green Tea and Blueberry Smoothie
Serves: 2
3/4 cup water
2 green tea bags
2 cup fresh or frozen blueberries
3 ice cubes
12 oz fat-free vanilla yogurt
2 tbsp whole dry-roasted, unsalted almonds (about 20)
2 tbsp ground flaxseed
Bring water to a boil and pour over tea bags. Steep 4 minutes. Squeeze and remove tea bags and discard. Chill tea overnight. If using fresh blueberries, place in freezer overnight. Place tea, blueberries, ice, yogurt, almonds, and flaxseed in blender. Process until smooth.
• Cranberry-Orange Oat Pancakes
Serves: 8
1 cup rolled oats
1 cup whole wheat flour
1/4 cup all-purpose flour
3 tbs. packed brown sugar
4 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. salt
2 large eggs
1 cup orange juice
1/4 cup 2% milk
1/4 cup extra virgin olive oil
3/4 cup sweetened dried cranberries
Preheat nonstick griddle. Whisk together the oats, flours, sugar, baking powder, cinnamon, and salt in a large bowl. In a medium bowl, whisk together the eggs, orange juice, milk and oil.
Add the wet ingredients to the dry ingredients and stir to combine. Fold in the cranberries. Drop 1/4 cup of batter onto the griddle and cook until edges look dry and bubbles come to the surface, about 2 minutes. Flip and cook until the bottom browns and the pancakes are cooked through, 1 to 2 minutes. Repeat with remaining batter. Serve with a bit of agave nectar is desired or maple syrup.
• Egg, Cheese, and Bacon Sandwich
Serves: 1
1 slice (1 oz.) low-sodium bacon
1/2 tsp. extra virgin olive oil
1/4 cup liquid egg substitute
1 light multigrain English muffin, toasted
1 1/2 oz. trimmed spinach leaves or baby spinach (about 1 cup packed)
3/4 oz. sliced reduced-fat or fat-free Swiss cheese
Microwave bacon slices per package directions. Meanwhile heat the oil in a small nonstick skillet over medium heat. Add the egg substitute and heat until the edges begin to set, about 1 minute. Lift the edges to allow any liquid egg to flow underneath, about 1 minute longer. When almost set, gently fold the omelet in half and in half again. Transfer to bottom half of muffin and top with the bacon.
Return pan to heat, add the spinach and cook, stirring until wilted, about 1 minute. Place the spinach on top of the bacon, season with freshly ground black pepper and cheese, and top with other muffin half.
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Earthly Eating Recipe
Pumpkin Pie Bars
Serves: 24
1 1/3 cups flour
1/2 cup firmly packed brown sugar
3/4 cup granulated sugar, divided
3/4 cup (1 1/2 sticks) cold butter or margarine
1 cup old-fashioned or quick cooking oats, uncooked
1/2 cup chopped pecans
1 pkg. (8 oz.) cream cheese, softened
3 eggs
1 can (15 oz.) pumpkin
1 tbs. pumpkin pie spice
Preheat oven to 350°F. Line a 13×9 inch baking pan with foil, with the ends of the foil extended over the sided of the pan. Grease foil, Mix the flour, brown sugar in a medium bowl; cut in the butter with a pastry blender or a knife and fork or two knives until the mixture resembles coarse crumbs. Stir in the pats and pecans. Reserve 1 cup of the oat mixture and press remaining mixture into the bottom of the pan. Bake for 15 minutes.
Beat the cream cheese, remaining 1/2 cup sugar, eggs, pumpkin and the pumpkin pie spice in a small bowl with an electric mixer on medium speed until it is well blended. Pour over the crust; sprinkle with reserved crumb mixture.
Bake for 25 minutes. Cool completely on wire rack. Use foil handles to lift from the pan. Cut into 24 bars. Store leftovers in a tightly covered container in the fridge.
Happy Eating!
