5 Healthy Green Vegetables to Speed Your Weight Loss Efforts

Are you looking for a quick and completely natural solution to shedding those unwanted pounds and keeping a healthy body weight?

Turns out there’s something you can eat in large quantities that makes you feel full, gives you energy, keeps you emotionally stable and, best of all, helps you to lose weight – green vegetables!

Not a huge fan of eating vegetables? No problem, just toss some vegetables along with a fruit (banana, mango and strawberry work best) into a blender, and enjoy a delicious weight loss friendly smoothie

Here are our favorite vegetable alternatives that work great in a smoothie:

  1. Watercress

Watercress is graded a solid 100% on the nutrition scale, by academic researchers together with the US Department of Agriculture.

Why? First of all, it has more calcium than milk, more vitamin C than oranges, more protein than most animal products, and contains all of the top 17 essential nutrients.

Watercress also contains alpha-lipoic acid. This is an antioxidant that researchers believe can fight off diabetes, which is closely connected with overweight issues.

In fact, Watercress in Germany is a prescribed medication to halt the progression of the nerve damage caused by diabetes.​

As it is relatively strong and bitter tasting, you may want to consume it in a smoothie while blending in some sweet fruit and vegetables like beets, cucumber, and peaches. Also add Stevia as a natural sweetener.

  1. Peas

Peas contain more protein than steak and eggs. ​Protein triggers the release of the fat burning hormone called glucagon, which scientists have demonstrated leads to fat loss, even in diabetics.

If you want your body to burn fat for energy quicker, or in other words to speed up your metabolism, protein-rich foods are the perfect solution.

Your body works much harder and requires much more energy to break down the proteins than it does to process fats and carbs. This hard word is the fat burning we’re after.

In addition, protein also helps you to build muscles, whose maintenance also requires energy and, thus, fat to be burned.

​Protein also makes you feel full for longer, so you can avoid snacking unnecessary calories.

In smoothies, peas lend a great thickness and creaminess to the smoothie when cooked first. They work well with watery vegetables like lettuce and spinach.

  1. Spinach

In a recent study, Swedish researchers gave women spinach extract to eat in the mornings, and they lost 30% more weight than their peers! They said that they did not feel hungry or tempted by the mouthwatering foods that they usually ate.

Scientists believe that arginine, found in spinach, can increase your muscle mass. Because muscles are so big and heavy, your body must burn a lot of fat just to maintain them. This fat burning happens even when you are asleep.​

Given its mild taste, it works beautifully with any vegetables and fruits. Apparently David Beckham loves his spinach because it is rich in fiber.​

  1. Stevia

You can get it in the shops as powder or drops, but it is actually a plant with green leaves you can cultivate in your backyard. The leaves are sweeter than sugar and is the perfect solution to sweeten a smoothie without adding calories.

A recent study demonstrated that people who used Stevia ate 300 calories less per day than those who ate sugar while feeling equally full.

Add half a leaf to any smoothie you think needs sugar, especially to the bitter ones. It will neutralize the bitterness, much as sugar neutralizes the bitterness of coffee.

  1. Green Tea

You may think of it as a beverage rather than a green vegetable, but with its green leaves, a vegetable is precisely what it is.

The main ingredient in Green Tea, called EGCG, has the most research behind it of all the fat burners.

It promotes the breakdown of fat into energy and it blocks the creation of new fat cells. Moreover, it tackles other weight gain mechanisms by improving good cholesterol and combatting diabetes.​

As a result, this is one of the best liquids you can use as a liquid base for your smoothies, and it goes along great with stevia for an extra sweet smoothie.​


Based on: 29 Healthy Green Vegetables that Actually Speed Fat Loss

For more recipes and smoothie ideas follow Dan’s Pinterest.

Spinach Pancake Recipe

A few months ago I was the kind of girl who liked fast-food and easy meals. Even with type one diabetes, I always enjoyed to eat these foods, and my blood glucose didn’t liked that. One day my best diabuddy spent a season staying at my house and she was the opposite of me. She likes everything green and healthy! Her bg is so wonderful that made me a bit jealous.
She challenged me to eat like her for the week and see the results on my body and on my bg, and I did. It was shocking! I actually liked to live like that. Eating heathy food helped me control my diabetes and my weight better! In 1 month I lost almost almost 8 pounds!
The secret is to make the foods that you like, but with the right and healthy ingredients! That’s how I created this delicious spinach pancake recipe! I hope you all like it!
Ingredients
  • 5 tablespoons of flour of your preference (whole, oats, etc.). I used oat flakes!
  • 2 tablespoons of chia
  • 3 eggs
  • 150ml of milk
  • 1 teaspoon of coconut oil
  • 5 sauces of spinach
  • Salt to taste
Directions:
1st part
  1. Beat the flour with the chia in the blender first until forming a mixed flour.
  2. Add eggs, milk and coconut oil. Beat until smooth.
  3. Chop the spinach into small pieces (If you have a chopping device, it is very useful).
  4. Add the chopped spinach in the blender and salt.
  5. Beat for 1 minute.
2nd part
  1. In one form, grease the frying pan with a minimum amount of oil.
  2. Put some of the dough in the skillet and when it is ready on one side, turn to cook the opposite side.
  3. Fill with the filling of your preference.
Total Portions: 5
Total Carbohydrates: 50
Carbohydrates per portion: 10
Have a great meal!

Couple Say They’re Bugged Out By Live Scorpion In Supermarket Spinach Bag

Greens can be bad for you.

Days after a dead bat found in a salad prompted a recall, a Maryland couple said they discovered a live scorpion in a bag of spinach they purchased at a grocery store, NBC Washington reported Monday.

“I saw something inside the bag crawling,” Sri Sindhusha Boddapati of Chevy Chase told the station. “I thought it was a cricket in the…

The Health And Beauty Benefits Of Green Vegetables

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The other day, my mother asked if we should have waffles for breakfast, and my response shocked even me: “What if we had a salad?” In the weeks since Allure asked me to write about leafy greens, I’ve changed. Once a kale agnostic, I’m now a Devout Kale Orthodox. The kind of person who eats spinach for breakfast and offers unsolicited advice to strangers in line at the salad bar: “You know, romaine is actually healthier than arugula.” (I know, spoiler alert. Just sit tight for a minute.)

The more I learned about leafy greens, the more of them I ate, and the more I ate, the more I wanted to eat. “It’s a virtuous cycle,” says Dean Ornish, the president of the Preventive Medicine Research Institute in Sausalito, California. “You feel so much better so quickly that it becomes positive reinforcement.” While I can’t say I felt physical changes immediately, the psychological benefits were instantaneous. Nothing makes you feel more superior than pulling out a Tupperware container of collard greens in front of your colleagues. I may have become a zealot, but as cults go, the cult of greens isn’t a bad one to be in. (Although maybe every cult member feels this brand of righteousness?)

Nothing makes you feel more superior than pulling out a Tupperware container of collard greens in front of your colleagues.

It seems like every week there’s a new study telling us that a food we thought was healthy is, in fact, the sole reason for the decline of civilization. But think about the Leafies. There’s a reason you’ve never read a disparaging word about them. Research has shown, over and over again, that there’s practically no anatomical system that doesn’t benefit from more kale, more spinach, more watercress. They lower the risk of heart attack and stroke; they’re linked to lower blood pressure; they keep the digestive tract healthy; they help you see better; they’re protective against many types of cancer; and they even play a role in combating mental decline.

Here’s a gross oversimplification: They have pretty much every nutrient our bodies need, with the exception of protein and fat. But when I suggested to registered dietitian Tanya Zuckerbrot that I might go on an all-green diet, she quickly set me straight: “An average woman would have to eat 50 cups of kale per day to get adequate calories.” OK, so you shouldn’t eat only greens, but they actually are a good source of one kind of fat: omega-3, which is associated with alleviating everything from mood disorders to eczema. Fish is usually the go-to for this essential fatty acid, but omega-3s originally come from greens. Fish get them from eating algae, which, as everyone knows, are the salad of the sea!

One place where greens have been shown to be more beneficial than other vegetables or fruits is in the brain. Scientists are beginning to seriously examine the effects of diet on brain function. What they’re finding is great news for anyone who thought cognitive decline was due to unlucky genes. When Martha Clare Morris, a nutritional epidemiologist at Rush University Medical Center in Chicago, tracked the eating habits and brain health of almost 1,000 adults over five years, she found that those who ate one to two servings of green leafy vegetables per day had the mental abilities of someone 11 years younger than those who didn’t eat greens. “Of all of the different types of vegetables, green leafy appear to be most related to protection against cognitive decline,” says Morris.

So what is it about greens that make them so good for you? It probably has something to do with the tough life of a leaf. Think of the leaf as the engine of the plant: It’s where photosynthesis, the process of turning light into fuel for the plant, occurs. Photosynthesis creates something called reactive oxygen species, which are turbocharged free radicals that wreak havoc in cells. To combat this molecular chaos, leaves produce tons of antioxidants. “Antioxidants put the…

10 Vegetarian Dinners Even Meat-Eaters Will Love

Whether you’re a vegetarian or just trying to incorporate some meatless meals into your diet, you’ll love these fast, flavorful recipes — and you won’t miss the meat one bit!

This hearty vegetable stir-fry will conquer your Chinese cravings. Best part: it’s way healthier than take-out. GET THE RECIPE

Spaghetti squash is a low-carb, low-cal alternative to pasta; when cooked, it transforms into golden, spaghetti-like strands. Here, it’s tossed with marinara sauce, sprinkled with crispy breadcrumbs and cheese, and then baked until golden brown. GET THE RECIPE

This rich and creamy quiche is made with heavy cream and Gruyère. There’s also a good bit of spinach, which balances out all that richness and — dare I say — makes it just a little bit good for you. GET THE RECIPE

Quinoa looks like couscous and eats like a grain but it’s actually the…

How Leafy Greens May Protect The Brain From Aging

Lutein, a protein found in leafy greens, may support cognitive function and brain health.

Leafy greens are often touted as superfoods with miraculous health benefits ranging from preventing cancer to warding off inflammation.

We now also know that vegetables like spinach, kale and chard are potent superfoods for brain health. A new study from the University of Illinois found that lutein, a pigment found in dark-green vegetables, helps to preserve cognitive function and mental sharpness as the brain ages.

The study, published Dec. 6 in the journal Frontiers in Aging Neuroscience, adds heft to the hypothesis that a whole-food, plant-based, diet may support brain health and prevent cognitive decline.

Lutein is part of a group of naturally occurring plant pigments known as carotenoids. Kale, spinach and dandelion greens have the highest lutein content of any foods, but the protein can also be found in egg yolks, certain spices and cruciferous vegetables like broccoli, cauliflower and brussels sprouts.

After it’s ingested, lutein accumulates in the brain, where it likely plays a “neuroprotective role,” the study’s authors said. The nutrient is stockpiled…

You’re Attending Someone Else’s Thanksgiving, So What Should You Bring?

deep-fried-turkey-roasted

You’ve got one job: to bring one dish to someone else’s Thanksgiving. Easy enough, right? The possibilities are endless! But that’s exactly what makes deciding what dish to bring incredibly difficult.

There are generally 2 types of Thanksgiving hosts. Some hosts go into what I call “party planning mode;” they’re organized and they divvy out specific dish assignments via spreadsheet or personalized text according to what they need covered. Other hosts take a more laid back approach, giving you a little bit more freedom (a.k.a. responsibility). When you inquire about what to bring, you get a kind, but a overly-neutral, response such as, “Oh, whatever you want to bring will be great,” “Bring your favorite,” or “How about you bring a side?”

….Well that doesn’t help at all.

To keep you from aimlessly sifting through piles of recipes, here are some killer dishes sorted into categories depending on you. Everyone knows that the first rule in potluck is that you have to contribute to the feast if you’re going to partake in the feasting, so let’s get cooking. Find your category, choose your recipe, and let’s do this thing.

1. You’re in a slight time crunch. Okay, really crunched for time.

It’s time for a quick appetizer. It’s a no pressure addition to the big meal that everyone appreciates. Make a 5-ingredient recipe, like Basic Deviled Eggs, or better yet, make simple Crostini and choose your own topping combinations. You can do great things with phyllo cups from the freezer section, like these Red Pepper Jelly-Brie Bites or Creamed Spinach Phyllo Cups. For other purchase ahead cheats, well not a cheat but a shortcut, check out our 6 Supermarket Shortcuts for last-minute holiday parties. You’ll be surprised at just how good cornbread and dessert can be even when you start from packaged mixes.

2. Beginners have to start somewhere.

Bring something easy, with minimal ingredients or little prep, that tastes complex and fancy. And yes, such recipes do exist. These Pesto Pastries are delicious, simple, and the only part you have to worry about is a little bit of assembly. Goat Cheese Poppers with Honey requires only 2 culinary techniques, mixing batter and frying goat cheese. Master them and the results are an incredible impressive appetizer you can come back to time and time again. If you want to bring a simple dessert, try making these Chocolate-Praline Dipped Pretzels. You are 5 ingredients away from a dessert that pleases both salty and sweet lovers.

3….

Carb-Free Ground Chicken Stuffed Roasted Peppers Recipe

Ingredients:

• 1 lb ground chicken

• 3 bell peppers

• 1 package baby spinach

• 1 yellow onion

• 1 shallot

• 1 hot pepper

• 1 package of chopped mushrooms

• Parmesan cheese

• Salt, pepper, and cayenne pepper to taste

• Olive oil

• White wine

Pre-heat your oven to 400 degrees Fahrenheit and finely chop your vegetables.

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Begin by sautéing the onion, shallot, hot pepper, and mushrooms in a large pan with olive oil. Once the onion is tender, mix in the ground chicken, and sauté until fully cooked. Season with salt, pepper, and cayenne to taste. Fold in the spinach and let the mixture simmer while you add some white wine.

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Clean the bell peppers, cut them in half, and then hollow them out. Place the peppers in a baking pan. Stuff the peppers with your ground chicken-vegetable mixture, then top with some parmesan cheese. Pour a little bit of the leftover liquid from your sautéed mixture into the bottom of the pan.

Roast for 20-30 minutes, until the cheese melts and browns. Then, enjoy!

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Alternatives: You can make the mixture with a variety of other veggies. Also, for a heartier option (as in not carb-free), you can mix in rice, quinoa, or couscous.

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