To lose weight isn’t easy or quick process, but a few simple diet tricks can be a big help along the way. Eating lots of protein, fiber, and healthy carbs, which boost your metabolism can keep you feeling full all day long.
Broccoli & Feta Omelet with Toast
1 cup chopped broccoli
2 large eggs, beaten
2 tablespoons feta cheese, crumbled
¼ teaspoon dried dill
2 slices rye bread, toasted
- Heat a nonstick skillet over medium heat. Coat pan with cooking spray. Add broccoli, and cook 3 minutes.
- Combine egg, feta, and dill in a small bowl. Add egg mixture to pan. Cook 3 to 4 minutes; flip omelet and cook 2 minutes or until cooked through. Serve with toast.
Spiced Green Tea Smoothie
¾ cup strong green tea, chilled
1/8 teaspoon cayenne pepper
juice of 1 lemon (2-3 TBSP)
2 teaspoons agave nectar
1 small pear, skin on, cut into pieces
2 tablespoons fat-free plain yogurt
6-8 ice cubes
Put all ingredients in blender. Blend until smooth. Drink cold.
Chocolate-Dipped Banana Bites
2 tablespoons semisweet chocolate chips
1 small banana, peeled and cut into 1-inch chinks
Place chocolate chips in a heavy-duty zip-top plastic bag or small microwave-safe bowl. Microwave at HIGH 1 minute or until chocolate melts. Dip banana pieces in the chocolate.
Honey Grapefruit with Banana
1 (24-ounce) jar refrigerated red grapefruit sections (about 2 cups)
1 cup sliced banana (about 1)
1 tablespoon fresh chopped mint
1 tablespoon honey
Drain grapefruit sections, reserving ¼ cup juice.
Combine grapefruit sections, juice, and remaining ingredients in a medium bowl. Toss gently to coat. Serve immediately, or cover and chill.
White Bean & Herb Hummus with Crudites
¼ cup canned white beans, rinsed and drained
1 tablespoon chopped chives
1 tablespoon lemon juice
2 teaspoons olive oil
Assorted raw vegetables, such as chopped broccoli florets, sliced green red peppers, and baby carrots
- Combine beans, chives, lemon juice and the oil in a small bowl. Mash with a fork until smooth.
- Serve with ½ cup raw vegetables, such as cucumbers, carrots, sugar snap peas, bell peppers, broccoli and grape tomatoes.
BBQ Turkey Burgers
1 pound ground dark-meat turkey
1 garlic clove, minced
½ teaspoon paprika
¼ teaspoon ground cumin
Pinch of kosher salt
¼ teaspoon freshly ground black pepper
4 slices sweet onion, grilled
¼ cup barbeque sauce
4 (1.6-oz) sesame seed buns, toasted
- In medium bowl, gently mix together turkey, garlic, paprika and cumin.
- Form the turkey into 4 (4-inch) patties; season with salt and pepper.
- Heat grill to medium-high; cook, turning once, until burgers are just cooked through (about 7 minutes per side). Serve with desired toppings and buns.
Middle Eastern Rice Salad
2 tablespoons olive oil
½ sweet onion, thinly sliced (about ¾ cup)
1 can chickpeas, rinsed and drained
½ teaspoon ground cumin
¼ teaspoon salt
Freshly ground black pepper
3 cups cooked brown rice
½ cup chopped pitted dates
¼ cup chopped fresh mint
¼ cup chopped fresh parsley
- Heat oil in a large nonstick skillet over medium-high heat. Add onion, and cook, stirring often, about 5 minutes or until onion begins to brown. Remove from heat and stir in chickpeas, cumin and salt. Season to taste with freshly ground black pepper.
- Combine rice, onion-chickpea mixture, dates, mint, and parsley in a large bowl. Toss well until thoroughly combined. Serve warm or at room temperature.