Top 3 Fat Flushing Herbs

Top 3 Fat Flushing Herbs

Herbs have been used for thousands of years, and for lots of different purposes. They naturally flavor your favorite dishes and have been known to help alleviate a multitude of health concerns. A bright flavor addition to salads, these leaves can also be used to freshen up the flavor of meats and dressings.

Here are our Top 3 Fat Flushing Herbs:

Top 3 Fat Flushing Herbs- Official Fat Flush TipDill

…is a natural diuretic
…contains a substance called carvone, which aids and calms digestion by relieving intestinal gas.
…seed (1 Tbsp) contains as much calcium as a cup of milk.
…a great source for fiber, iron, and magnesium.

 

 

 

 

CorianderTop 3 Fat Flushing Herbs- Official Fat Flush Tip

…is an effective blood-sugar stabilizer.
…is an herb and a spice.
…minty and sweet, the fresh leaves are often called cilantro or Chinese parsley.
…stalks are tender and carry the same punch of flavor as the leaves, so don’t throw them out!
…The British Journal of Nutrition published a study which found that when coriander was added to the diet of diabetic mice, it helped stimulate their secretion of insulin and lowered their bloody sugar.
…Researchers have also found that coriander may lower levels of LDL (bad cholesterol) while actually increasing HDL (good cholesterol) levels.

 

 

 

Top 3 Fat Flushing Herbs- Official Fat Flush TipParsley

…is the most widely used herb in the United States.
…contains more beta-carotene than carrots, more vitamin C than oranges, more calcium than a cup of milk, and twice as much iron as spinach.
…is also a good source for niacin, vitamin B, folate, phosphorous, zinc, copper, and fiber.
…contains apiole, an essential oil that helps stimulate the kidneys and fight water retention.

Note: Coriander and parsley leaves look quite similar! But pay close attention and you’ll notice coriander (cilantro) leaves are rounded, while parsley leaves are more pointed with serrated-looking edges.

Herb-Infused Vinegar

Herb-Infused Vinegar

Herb-infused vinegars make deliciously fresh salad dressings and veggie picker-uppers, without the added sugar, salt, or preservatives!

What you will need:

Glass jar or bottle
1 cup fresh herbs (such as dill or parsley)
1 quart of cider vinegar

What you will do:

Put the herbs in the glass jar or bottle. Add the vinegar and seal tightly. Let the mixture stand in your pantry—or a cool, dark place—for about 3 to 4 weeks.

Extra Tips:
For phase 2 and 3, try herbs such as tarragon or thyme.
If you wish, after the first few days of letting the mixture stand, add a bit more vinegar.

5 Different Ways to Get Your Daily Fruit & Veggie Fill

5 Different Ways to Get Your Daily Fruit & Veggie Fill

Everyone knows that fresh fruits and veggies are an imperative part of a well-rounded diet for weight loss and exceptional overall health. In fact, a study published in the Journal of Epidemiology & Community Health reveals that people who ate at least 7 helpings of produce a day increased cardiovascular health and reduced risk of cancer.

So, how can you pack all those fresh foods into your day? Try a few of these ideas!

Blended

Let’s start slow— smoothies are the obvious go-to for incorporating fruits and veggies into your daily diet. They’re easy to make and easy to take, plus the yummy combinations are endless. When you think of making a smoothie, you probably automatically think of fruits like berries and melon. But don’t discount veggies! Smoothies are an excellent way to get a healthy helping of vegetables like spinach, kale, cucumber, carrots, squash…and more!

Hidden

Adding fruits and veggies to foods you already eat is a simple way to get an extra helping or two. Add a handful of fresh berries to your morning yogurt, some sliced veggies to the wrap you’re having for lunch, or saute them with meat for the Lettuce Wraps you’re making for dinner. Scrambled eggs are also a great way to incorporate some vegetables to your morning routine!

Juiced

Smoothies are one way to drink your vitamins, and juice is another. Whether you make your own juice or buy juice from the grocery store, this is a refreshing—easy— way to get those vitamins. Just be sure to read labels carefully when shopping for juice at the store. It is quite common for juices to have added sugar, fillers, and artificial ingredients. Fat Flush Water calls for 100% unsweetened cranberry juice, and it is important to read the ingredients to make sure that’s what you’re getting.

Swapped

Instead of eating a plate full of pasta, use zucchini ribbon or spaghetti squash instead. Pair those with your favorite sauce and lean protein, and you won’t even miss the pasta! If you’re craving a crunchy treat, bake some Kale Chips instead of reaching for calorie-laden potato chips. Need to satisfy a sweet tooth? Substitute a handful of sweet berries for a piece of sugar-packed candy. This technique might take a bit more planning and creativity than the other methods, but once you get the idea, it will become second nature. (Get more ideas for Healthy Recipe Substitutions here.)

Mixed

This is the perfect idea for when you just need a bit of excitement, something varied and interesting— because sliced cucumber is yummy, but sometimes you just need something different. Mix and match your vegetables in 1 bowl, tossed with a touch of apple cider vinegar and flaxseed oil for a light dressing. (You could even toss some herbs in the bowl, if you have some on-hand.) Tomatoes, peppers, carrots, zucchini, olives…the list goes on and they’re all delicious when you put them together. You could do the same with fruit— although we suggest leaving out the vinegar and flaxseed oil dressing. Mixed berries, apples, orange slices, cherries— whatever fruit you have in the fridge can make a beautifully fresh fruit salad.

What are some of the ways you get a good helping of fresh fruits and vegetables in your day?

41 Fat Flush-friendly Expert Cooking Tips

41 Fat Flush-friendly Expert Cooking Tips

Food Network Magazine released their 100 Greatest Cooking Tips (of all time!) list with tips from top chefs across the country. Here is an excerpt from that list, for Fat Flush-friendly kitchens everywhere!

1. Remember, y’all, it’s all about the prep. Take away the stress by doing the prep the night or day before. You’ll look like a star.
Paula Deen

2. Store spices in a cool, dark place, not above your stove. Humidity, light and heat will cause herbs and spices to lose their flavor.
Rick Tramonto

3. Always make stock in a large quantity and freeze it in plastic bags. That way, when you want to make a nice soup or boil veggies, you can simply pull the bag out of the freezer.
Charlie Trotter

4. After working with garlic, rub your hands vigorously on your stainless steel sink for 30 seconds before washing them. It will remove the odor.
Gerard Craft

5. For rich, creamy dressings made healthy, substitute half the mayo with Greek-style yogurt.
Ellie Krieger

6. When chopping herbs, toss a little salt onto the cutting board; it will keep the herbs from flying around.
Joanne Chang

7. If you keep it simple and buy ingredients at farmers’ markets, the food can pretty much take care of itself. Do as little as possible to the food; consider leaving out an ingredient and relying on instinct.
Tony Mantuano

8. Homemade vinaigrettes have fewer ingredients and taste better than bottled ones. No need to whisk them: Just put all the ingredients in a sealed container and shake.
Bill Telepan

9. When making meatballs or meatloaf, you need to know how the mixture tastes before you cook it. Make a little patty and fry it in a pan like a mini hamburger. Then you can taste it and adjust the seasoning.
Isaac Becker

10. Instead of placing a chicken on a roasting rack, cut thick slices of onion, put them in an oiled pan, then place the chicken on top. The onion will absorb the chicken juices. After roasting, let the chicken rest while you make a sauce with the onions by adding a little stock or water to the pan and cooking it for about 3 minutes on high heat.
Donald Link

11. Take the time to actually read recipes through before you begin.
John Besh

12. Recipes are only a guideline, not the Bible. Feel comfortable replacing ingredients with similar ingredients that you like. If you like oregano but not thyme, use oregano.
Alex Seidel

13. Taste as you go!
Anne Burrell

14. For safety, put a wine cork on the tip of a knife before putting the knife in a drawer.
Giuseppe Tentori

15. When you’re going to sauté garlic, slice it rather than mincing it — it’s less likely to burn that way.
Aarti Sequeira

16. Smash garlic cloves inside a resealable plastic bag with the back of a knife. That way, your cutting board and knife won’t smell.
Laurent Tourondel

17. To get nice, crispy caramelization on roasted vegetables, simulate the intense heat of an industrial oven: Bring your oven up as hot as it goes, then put an empty roasting or sheet pan inside for 10 to 15 minutes. Toss the vegetables — try carrots or Brussels sprouts — with olive oil, salt and pepper, and put them on the hot pan. This method will give you the high heat you need to caramelize the sugars in the vegetables quickly.
Naomi Pomeroy

18. Marinating meat with citrus can give it a mealy texture. If you like citrus, a little squeeze of lemon or lime is always a good way to finish the dish instead.
Tim Love

19. Always use sharp knives. Not only is it safer but it will make your work much more efficient.
April Bloomfield

20. Rest, rest, rest! Always let your meat rest — especially off a hot grill!
Melissa d’Arabian

21. Plunge vegetables in ice water after blanching (boiling) them so they maintain a bright color.
Maria Hines

22. Don’t overcrowd the pan when you’re sautéing — it’ll make your food steam instead.
Ryan Poli

23. Buy fruit at its peak at a farmers’ market and freeze it in an airtight container so you can enjoy it year round.
Mindy Segal

24. Fresh basil keeps much better and longer at room temperature with the stems in water.
Elisabeth Prueitt

25. Season all of your food from start to finish. Seasoning in stages brings the most out of your ingredients and gives you the most flavor.
Jose Garces

26. Taste what you make before you serve it. I’m amazed that people will follow a recipe but not taste the dish to see if it needs more salt, pepper or spices.
Brad Farmerie

27. Season fish simply and cook it with respect. The flavor of the fish is what you want. When it comes off the grill or out of the oven or pan, finish it with a little squeeze of fresh lemon juice. Always. There is just something about lemon and fish that is heavenly.
Rick Moonen

28. If you’re cooking cauliflower, add a bit of milk to the water with salt to keep the cauliflower bright white. Shock it in cold water to stop the cooking and then serve.
Michael White

29. When you grill, pull your steaks out of the refrigerator one hour ahead of time so they can come to room temperature.
Geoffrey Zakarian

30. When using fresh herbs such as cilantro or parsley, add whole stems to salads and sandwiches, and chop and stir leaves into salsas and guacamole.
Aarón Sánchez

31. To optimize the juice you get from a lemon or lime, roll it hard under your palm for a minute before juicing. (Or — never say I told you this — microwave it for 10 to 15 seconds.)
Patricia Yeo

73. Have your mise en place ready: Do all of your cutting of vegetables and meat and make your sauces before you start cooking.
Richard Sandoval

32. Shoes off, music on, favorite beverage in hand — enjoy your time in the kitchen.
Claire Robinson

33. Always buy the freshest garlic you can find; the fresher it is, the sweeter it will be. The best garlic has firm tissue-like skin and should not be bruised, sprouted, soft or shriveled. If you find cloves that have green shoots, discard the shoots — they will only add bitterness.
Todd English

34. Keep flavored vinegars near the stove so you won’t always reach for the salt. Acid enhances flavor.
Art Smith

35. Don’t be too hard on yourself — mistakes make some of the best recipes! Keep it simple.
Sunny Anderson

36. Prolong the lifespan of greens by wrapping them loosely in a damp paper towel and placing in a resealable plastic bag. That local arugula will last about four days longer.
Hugh Acheson

37. Cook more often. Don’t study; just cook.
Masaharu Morimoto

38. Make sure the handle of your sauté pan is turned away from you so you don’t hit it and knock it off the stove. It happens all the time.
Jonathan Waxman

39. Don’t dress the salad when having a big party. Leave it on the side and let the people do it themselves. I’ve had too many soggy salads because of this.
Marc Forgione

40. When cooking eggplant, I like to use the long, skinny, purple Japanese kind because you don’t have to salt it to pull out the bitter liquid like you do with the larger Italian variety.
Andrew Carmellini

41. Don’t be afraid to ask the butcher or fishmonger to see the products up close and to smell for freshness. Fish should never smell fishy.
Eric Ripert

See the full list of Food Network Magazine’s 100 Greatest Cooking Tips (of all time!).

Better Than Store-Bought: Homemade Favorites

Better Than Store-Bought: Homemade Favorites

It’s no secret that store-bought, prepackaged foods are a major source of sodium, sugar, and other additives. But there is a way out!

Steer clear of those traps and stay in control of the food you eat by making your own condiments, dressings, broths, and more! Here are some of our favorite easy-to-make recipes that can replace your usual store-bought items:

1. Broths: Chicken, Beef, and Vegetable broths add flavor and moisture to any dish. We also love to use a bit of broth for a flavorful oil substitute when sautéing.
2. Crackers: Try these Chia Crackers for a crispy snack or dipping utensil.
3. Chips: baked Kale Chips are a crunchy alternative to fried chips. Try them sprinkled with your favorite seasonings!
4. Salad Dressing: Making your own Salad Dressings and Vinaigrettes is so easy. It takes few ingredients and little time!
5. Tomato Sauce: It is traditionally high in sodium, but you won’t even miss the extra salt when you use our Tomato Sauce recipe.
6. Seasoning Mixes: Pre-mixed seasonings can include more salt than you bargained for, but making your own is so easy! Use our All-Purpose Seasoning mix to get you started, and try our Curry Seasoning or Italian Seasoning mixes for something different.
7. Ketchup: This classic condiment often has tons of added sugar (yes, sugar!), so try our Ketchup recipe to avoid unhealthy, sneaky add-ins.
8. Salsa: Delicious as a topping or a dip, homemade Salsa is an easy recipe to make! For something a little different, try our recipe for Tomatillo Salsa.
9. Ice Cream: You don’t have to feel guilty about having a treat with our easy recipe for homemade Ice Cream.
10. Mayonnaise: Store-bought is unnecessary when Mayonnaise is this easy to make!
11. Pickles: A snack that you—and the kids—will love? Our recipe for homemade Pickles is a sure hit.
12. Cranberry Juice: It’s common for juices to be laced with added sugar and mixed with other fruits. But 100% unsweetened Cranberry Juice is an important component in Fat Flush, and is so easy to make!
13. Bread Crumbs: Good in so many recipes, or used as a coating when baking meat in the oven, our recipe makes homemade Bread Crumbs a snap!

8 Tips to Avoid Holiday Weight Gain

8 Tips to Avoid Holiday Weight Gain

You’re watching what you eat, meticulously investigating ingredients, and staying strong through those late-night snack attacks. Unfortunately, not everyone in your world is following suit. On top of that, it’s the holiday season— a time when treats abound and the “spirit of giving” often materializes into gift baggies filled with naughty sweets. Then the holiday party invites start to come in and the pressure really starts to set in.

You don’t have to hide at home with your head under the covers for the whole season. Come out and join in on the fun! But tuck our tips in your back pocket.

Shop Smart.

Keep things within your control, under control. Your kitchen, for example— keep it stocked with your healthy faves for breakfast, lunch, dinner, snack-time, and any time in between. Having healthy options will help you stay satisfied and less likely to give in when a well-meaning co-worker passes around the plate of cookies. Munching on the healthy stuff before going to a holiday party is also a great way to avoid overdoing it with treats once you get there.

Bite Lite.

At a holiday party, take a mental inventory of the menu. Making a deliberate effort to notice what is available will help you prioritize. You see a veggie tray (jackpot!)— now what to go with? Homemade Greek yogurt dip? Deal. Store bought salad dressing? No deal.

Produce Power.

Let’s face it, fresh fruits and veggies are a no-brainer. They’re the very source of vitamins and nutrients. Plus, no surprises like added sugars or preservatives— what you see is what you get. When in doubt, reach for some fresh produce.

Freezer Friendly.

Although it’s cold outside and all you can think about is warm, comforting foods, don’t forget your freezer! It can help you save money, time, and trips to the grocery store. Most fruits, vegetables, and even meats, can be frozen. Buy in bulk and freeze in serving sizes for easy use later!

Simple Swaps.

Making a few simple food swaps can really help you side-step a holiday weight gain landmine. Some of our favorites include Spaghetti Squash instead of pasta or rice and Mashed Cauliflower instead of mashed potatoes. (Get more ideas here!)

Dessert Delights.

Fruit has naturally occurring sugars and that makes it the perfect guilt-free dessert! You can enjoy that sweet kick without letting out a notch in your belt. Try baking it, eating it raw, or mix it up for a fresh fruit salad.

Portion Patrol.

It’s important to watch what you eat, but it’s also very important to watch how much you eat. Cutting back on portions can impact your body more than you think! At home, use smaller plates. Eating out, box up half the meal before you start eating.

Chin Up.

So you had a little crumb of a cookie, or a sliver of cake. Don’t beat yourself up about it! Did you enjoy it? Yes. Will continuing to make that choice keep you from your goal? Yes. If you’re gonna be bad, savor the moment then leave it behind. Dwelling on slip-ups will only bring down your morale and slow your momentum. Recommit to making healthy choices, then get out there and get to it!

 

 

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