Healthy Tips to Lose Weight

Lose Weight with Healthy Practices

Cut back on added sugar

It is very important to understand the distinction between added sugars and sugars that occur naturally in food and vegetables, added sugar is abundant in candies processed foods and baked product making it one of the most harmful ingredients in modern-day dit. It is one such calories raisers with no added nutrients and may damage your metabolism in the long run, intake of too much sugarcane

Calorie control

Portion control or calorie control meaning simply eating less can be useful, this is, in fact, one of the most used strategies to lose weight eating less is fine but the quality of your diet matters, eating  calories of spinach will affect your health differently than  calories of fries, try keeping a food diary or taking pictures of your meals which can help you lose weight you can even try a calorie in and calorie out challenge.

Chew at a slower pace

If you chew slower your calorie in taking will go down and increase the production of hormones linked to weight loss, consider chewing thoroughly as it can also help in reducing the calorie intake during a meal.

Don't diet

Most commonly dieting ends up being a pattern of losing weight regaining it and then dieting again , if anything people who diet tend to gain more weight over time and studies show that dieting is a consistent predictor of future weight gain, instead of going for diet eat healthily consciously and regularly, this will automatically bring down the chances of weight gain.

Drink plenty of water

Drinking water has been thought to help with weight loss, obesity can be prevented by increasing the intake of water, as water does not carry any calories an increased intake can reduce the risk of long term weight gain and obesity especially in children , it is advised to drink at least two liters of water per day. 

Spicy Lamb with Chickpeas

Ingredients

• Olive oil-1-2tbsp
• Lean boneless lamp-450gms
• Onion-1
• Garlic cloves (Crushed)-2
• Water-5cups
• Tomatoes-400gms
• Bay leaf-1
• Dried thyme and oregano-1/2tbsp
• Ground cinnamon (Pinch)
• Ground cumin and turmeric-1/2tbsp
• Harissa-1tsp
• Canned chickpeas-400gms
• Carrot, potato, Zucchini (Diced)-1
• Fresh peas-31/2
• Mint sprigs to garnish

Method

• Heat 1 tablespoon of the oil in a large pan simmer heat and add the lamb in batches if necessary to avoid crowding the pan and cook until evenly browned on all sides adding a little more oil if needed, remove the meat with a slotted spoon.
• Simmer the heat and add the onion and garlic to the pan cook stirring frequently for 1-2 minutes.
• Add the water and return all meat to the pan bring just to a boil skimming off any foam that rises to the surface, simmer the heat and stir in the tomatoes bay leaf thyme, oregano, cinnamon cumin turmeric, and harissa, simmer for about 1 hour, remove and discard the bay leaf.
• Mix chickpeas, carrot, and potato and simmer for 15 minutes add the zucchini and peas and continue simmering for 15-20 minutes 
• Take from the heat and ladle into warmed bowls garnish with mint and serve immediately.

Benefits

• Olive oil (Contains more antioxidants, prevents strokes)
• Lamb (Contain protein , maintenance of muscle mass, improved physical performance)
• Turmeric (Rich in medicinal properties, a natural anti-inflammatory compound, lower risk of heart disease)

Creamy Carrot and Parsnip Soup

Ingredients

Butter-4tbsp

Onion large (chopped)-1

Carrots-450gms

Parsnips large (Chopped)-2

Grated fresh ginger-1tbsp

Grated orange zest-1tbsp

Vegetable stock -2cups

Light cream-1/2 cup

Salt and pepper

Fresh cilantro sprigs to garnish

Method

• Melt the butter in a large pan over low heat, add the onion and cook, stirring for 3 minutes, until slightly softened, add the carrots and parsnips, cover the pan and cook stirring occasionally for about 15minutes until the vegetables cooked a little.
• Mix ginger, orange zest, and stock bring to a boil then reduce the heat, cover the pan and simmer for 30-35minutes, until the vegetables are tender remove the soup from the heat and let cool for 10minutes.
• Shift the soup to a food processor and process until smooth, return the soup to the rinsed out pan stir in the cream, and season to taste with salt and pepper, warm through gently over low heat.
• Remove from the heat and ladle into warmed bowls, decorate with pepper and cilantro sprigs and serve immediately.

      Benefits

• Carrot is mainly composed of water and carbohydrates, fiber, starch and sugar, weight loss, eye health.
• Parsnips rich in dietary fiber, vitamin c, good for the heart, prevent cancer
• Ginger reduces muscle pain, contain medicinal properties

Pea and Bean Soup

Ingredients

• Olive oil-11/2
• Bunch scallions (chopped)-1
• Celery stalk large (Chopped)-1
• Garlic clove (Crushed)-1
• Starchy potato-1
• Potato (Peeled and diced)-150gm
• Vegetable stock-5cups
• Bay leaf-1
• Peas-150gm
• Canned flageolets (Drained and rinsed)-400gm
• Salt and pepper
• Mint (To garnish)
• Mixed-grain bread rolls to serve

Method

• Boil the oil in a pan over medium flame, add the scallions, celery, and garlic and cook stirring for about 3mintes, add the potato and stir for an additional minute.
• Put the stock and bay leaf, season to taste with salt and pepper and bring to a boil, stirring minimize the heat to low cover the pan and simmer for 20mintes.
• Add the peas and flageolets and return the soup to a boil, minimize the heat re-cover the pan and continue to simmer until the peas are tender.
• Separate and discard the bay leaf then transfer the soup to a food processor or blender and process until smooth place a metal strainer over the rinsed out pan use a wooden spoon to push the soup through the strainer.
• Reheat lightly and season to taste with salt and pepper remove from the heat and ladle into warmed bowls sprinkle with mint and serve immediately with bread rolls.

Benefits

• Olive oil (Protective against heart disease, prevent strokes, antioxidants, reduce diabetes risk)
• Scallions (Low calories, fat-free, rich in fiber, iron)
• Potato (Rich in vitamin c, fiber, iron, antioxidants, control blood sugar)
• Pepper (Rich in potassium, digest foods, break down of fat cells)
• Pea (Rich in manganese, copper, high nutrition)

Chunky Potato and Beef Soup

Ingredients

Vegetable oil -2tbsp

Lean braising streak (cut into strips) -8

Potatoes (Halved)

Carrot (Diced)-1

Celery stalks (Sliced)-2

Leeks (Sliced)-2

Beef stock -31/2cups

Baby corn (Sliced) -8

Bouquet garni -1

Dry sherry-2tbsp

Salt and pepper

Fresh parsley (Chopped)

Method

• Heat the vegetable oil in a large pan, add the strips of meat to the pan and cook for 3 minutes turning constantly , include the potatoes, carrot, celery and leeks to the pan cook for an additional 5 minutes, stirring.
• Add the beef stock into the pan and bring to a boil, reduce the heat until the liquid is simmering, then add the baby corn and the bouquet garni , cook for an additional 20 minutes.
• Take off from the heat and remove and discard the bouquets garni, stir the dry sherry into the soup season to taste with salt and pepper.
• Ladle the soup into warmed bowls, garnish with chopped parsley and serve immediately. 

       Benefits 

• Beef (Provides master antioxidant, preventing illness, reduce chronic diseases, high protein).
• Potato (No fat, rich in fiber, magnesium, antioxidants, maintain bone structure and strength).
• Vegetable oil (Decrease heart disease, breast cancer, boost immune system, and promotes growth).

Thai Style Seafood Soup

     Ingredients

• Fish stock-5cups
• Lemongrass stalk (split lengthwise)-1
• Pared rind of lime-1/2
• Lemon leaf-1
• Ginger (sliced)-1inch
• Chili paste-1/4tbsp
• Raw shrimp-7(peeled and deveined)
• Scallions (sliced)-6
• Scallops-9
• Cilantro leaves-2tbsp
• Salt
• Red chilies-9(chopped)

     Method

• Keep the stock in a saucepan with the lemon grass, lime rind, ginger and chili paste, bring just to a boil reduce the heat cover and simmer for 10-15 minutes.
• Remove the shrimp almost in half lengthwise, keeping the tail intact.
• Pour the stock return to the saucepan and bring to a simmer add the scallions and cook for 2-3 minutes, taste and season to taste with salt, if needed and stir in a little more chili paste if desired.
• Put in the scallops and shrimp and poach for about 1 minute until they turn opaque and the shrimp curl.
• Blend the fresh cilantro leaves, remove from the heat and ladle the soup into warmed bowls, dividing the shellfish evenly.
• Decorate with chilies and serve immediately.

     Benefits

• Fish stock (Bioavailable minerals, calcium minerals, improves digestion, silicon).
• Lemongrass (good for digestion, antioxidants, heals cold and flu, boosts metabolism
• Scallions (low calories, fat-free, rich in fiber, iron, vitamin)
• Cilantro leaves (Remove bad cholesterol, antioxidants).

Creamy Oyster Soup

Ingredients

Oysters -12

Butter-1tbsp

Shallots (finely chopped) -2

White wine-5tbsp

Fish stock -1 1/4cups

Heavy cream -3/4 cup

Cornstarch (dissolved in 2tbsp cold water) -2tbsp

Salt and pepper

Caviar (or) lumpfish roe to garnish

Method

• To unlock the oysters, hold flat-side up over a strainer set over a bowl to catch the juices, and push an oyster knife into the hinge, work it around until you can pry off the top shell, when all the oysters have been opened strain the liquid through a cheesecloth-lined sieve, remove any bits of shell stuck to the oysters and reserve them in their liquid.
• Liquefy the butter in a saucepan over low heat add the shallots and cook gently for about 5 minutes, until just softened, stirring frequently do not allow them to brown.
• Add the wine, bring to a boil and boil for 1 minute, mix in the fish stock bring back to a boil and boil for 3-4 minutes reduce the heat to a gentle simmer.
• Mix the oysters and their liquid and poach for about 1 minute, until they become hard but are still tender to remove the oysters with a slotted spoon and reserve covered, Strain the stock.
• Lead the strained stock to a boil in a clean saucepan, add the cream and bring back to boil.
• Mix the dissolved cornstarch into the soup and boil gently for 2-3minutes, stirring frequently, until slightly thickened add the oysters and cook for 1-2 minutes to reheat them. Serve the soup into warmed bowls garnish each serving with a teaspoon of caviar if using and serve immediately.

Benefits

• Shallots (Reduce cholesterol, Blood pressure, improve heart health, Maintain blood circulation)
• Butter (Good source of fatty acid butyrate, Lower risk of obesity)

Halloween Pie with Sweet Pumpkin

Ingredients

Piecrust (bought or homemade)-1

1 1/2cups plus buttermilk-2tbsp

Parchment paper

Sweet pumpkin (mashed) -400gm

Sugar -3/4cups

Ground cinnamon -2tbsp

Salt-1/2tbsp

Vanilla extract-1tbsp

Eggs -2

Egg yolk-1

Method

• Grill oven to  425degree, fit piecrust into a metal pie pan pressing excess dough on the rim of the pan cut shapes from remaining piecrust to use around pie edge, brush 1tbsp buttermilk around it and brush them with 1tbsp buttermilk.
• Punch the bottom and sides of piecrust 8 to 10 times with a fork, line piecrust with parchment paper, and fill with pie weights. Bake for 15 minutes.
• Stir pumpkin, sugar cinnamon salt vanilla extract to egg whites and yolk and remaining 1 ½ cup buttermilk in a large bowl, pour mixture into pie crust.
• Bake at 425 degrees for 10 minutes, lower heat to 325 degrees and cook for 35 to 45 minutes or until an edge of filling is slightly puffed and center is slightly unstable, cool on a wire rack 1 hour, store in refrigerator up to 2 days.

Benefits

• Pumpkin (Promotes weight loss, Boost immunity, Low calorie lower risk of cancer)
• Cinnamon (Powerful medicinal properties, Antioxidants, anti-inflammatory, Risk of heart disease)
• Buttermilk (Helps wash down oily food, against dehydration, Calcium without the fat)

Chicken and Lemon Soup

Ingredients

Butter-4tbsp

Shallots (thinly sliced)-8

Carrots (thinly sliced)-2

Celery stalks (thinly sliced)-3

Boneless Chicken -250gram

Lemon -3

Chicken stock -5cups

Spaghetti (dried broken into pieces) -8

Cream (heavy) -1/2cup

Salt and pepper

Lemon wedges halved to garnish -2

         Method

• Unfreeze the butter in a large saucepan, add the shallots carrots, celery and chicken and cook over low heat stirring occasionally for 8 minutes.
• Thinly trim the lemon and make white the lemon rind in boiling water for 3 minutes squeeze the juice from the lemon.
• Put the lemon rind and juice to the pan, together with the stock bring the soup slowly to a boil over low heat and let simmer for 40mintues stirring occasionally.
• Put the spaghetti to the pan and cook for 15 minutes, seasons to taste with salt and pepper and add the cream, boil through but do not let the soup boil or it will curdle remove from the heat.
• Serve into warmed bowls and garnish with the lemon wedges serve immediately.

    Benefits

•   Butter (Lower risk of obesity, Antioxidant, Healthy saturated fats)
•  Chicken (Low fat protein, Good for heart, Controls body homocysteine)

Charcoal Lemonade

Ingredients

Water-500ml

Lemon-1

Maple syrup -1to2 tbsp

Capsules of activated charcoal -1to2

Salt (to taste)

Lemon essential oil -1 drop

Fresh bruised herbs like thyme, rosemary or basil

Method

• Start by juicing the lemon into your water.
• Add Salt and Maple Syrup.
• Mix everything together and pour 3/4 of it into a big glass with ice.
• Combine to chill.
• Mix the charcoal to the left lemonade and blend well.
• Pour the mixture above the iced lemonade, to create a pretty layer.
• A Drop of herb juice and lemon essential oil will give extraordinary flavor.

Benefits

• Lemon (Weight loss, Improves skin)
• Maple Syrup (Helps immune system, Maintain Blood Pressure)
• Charcoal (Whitens teeth, Mold Cleansing)

Caramel French Toast

Ingredients

Brown Sugar-1cup

Corn Syrup -2tbsp

Butter -1/2 cup

Egg (Beaten) -6

Sandwich Bread -6 slices

Vanilla -1tbsp

Milk-1/2 cup

Salt-1/4

Method

• Mix Sugar, butter and corn syrup in a small saucepan, cook over medium heat until it gets thickened stirring constantly.
• Place the syrup mixture into a 13*9*2 inch baking dish, place 6slices of bread on top of the syrup mixture top with remaining 6 slices of bread
• Add eggs vanilla milk and salt stir it until blended pour the egg mixture evenly over bread slices cover and chill it for 8 hours.
• Cook, it uncovered at 350 degrees for 40to 45 minutes or until it gets lightly browned serve it immediately.

      Benefits

• Butter (Rich in Vitamins, Lower risk of obesity).
• Bread (Rich in Protein Iron)

Strawberry Banana Trifle

Ingredients

Full fruit cake

Custard powder-3tbsp

Milk -2cup

Sugar -2 tbsp

Banana (ripe slit lengthwise)-4

Strawberry slit lengthwise-1cup

Mixed fruit jam-2tbsp

Cream -2cups

Sliced almonds and walnuts for garnish

Methods

• Scrap the custard powder in a little milk.
•  Warm the remaining milk till it boils, Reduce the heat to low and stir in the custard taking care that no jumps are formed, continue stirring for about 2 minutes.
• Remove it from heat and mix with sugar, cool and refrigerate.
• Take a bowl and arrange some bananas and top it with the jam and pour the chilled custard mixture.
• Like that arrange the sliced strawberry on the custard mixture and then with fresh cream and then again with banana, final topping should be with the fresh cream under that strawberry.
• Texture different layers according to your wish add the fruitcake sliced in different layers.
• Extend the jam on whichever layer you want, garnish with sliced almonds, walnuts strawberry and also banana if you wish.

Benefits

Strawberry (Improve heart health, Antioxidants)

Almonds (Lower Blood Sugar, Vitamin E)

Drumstick Delicacy

Ingredients

Drumstick- 15
Brinjal - 3
Methi 1tbsp (fenugreek seeds)

Mustard seeds -3tbsp

Red peppers (dried) -20
Asafetida -1/4tbsp

Turmeric powder -1tbsp

Tamarind -100gm

Vinegar -2tbsp

Garlic (peeled) -3 Salt-3tbsp

Refined oil -1cup

Sesame oil -2tbsp

Method

•  Scrape the drumsticks and cut as desired.
•  Boil them for 5 minutes.
• Get a fine paste of methi, sarson, tamarind, and red chilies
• Add garlic ground ingredients heeng, brinjal pieces salt and haldi in a boiling pan with oil
• Mix everything together and add drumsticks.
• Cook with low flame for 5 minutes, now off the stove and let it cool for some time.
• at last add vinegar and sesame oil.
•  Place into a clean jar.
• Place the prepared recipe in the refrigerator for at least 3days for perfect serving and taste.

      Benefits

• Drumstick (Purifying blood, boosts immunity)
• Methi seeds (Antioxidants, digestion)