When you think of salads, your mind probably conjures up an image of withered iceberg lettuce, a couple of sad tomatoes and some tasteless watery dressing. But when you can make it right, salads can have the most delicious, healthy ingredients and even they can burn body fat and speed up your metabolism to help you lose weight fast.
7 Steps to Making the Perfect Salad to Burn Body Fat
This is a 7 step method to build the perfect ensign to burn body fat.
- Get a really big bowl.
- Fill with vegetables (arugula, spinach, romaine lettuce, spring mix, endives, etc.)
- Add other vegetables (carrots, cucumbers, tomatoes, celery, aubergines, onions, peppers, beets, etc.)
- Add a healthy carbohydrate source (berries, apples, chickpeas, kidney beans, quinoa, etc.)
- Add a source of animal protein (chicken, fish, beef, pork, lamb, etc. and organic product)
- Add a source of healthy fat (organic eggs, low-fat organic cheese, yogurt, avocado, walnuts, almonds, etc.)
- Use a homemade dressing with apple cider vinegar, olive oil, and condiments.
It is very easy to make the perfect salad to burn body fat ( the one you probably could not even finish) and have less than 400 calories.
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When you understand how to do it the right way with delicious foods like those mentioned above, you will never feel deprived of eating and you will learn to love the salads that are beside healthy, excellent for reducing diets since you will lower that unwanted belly at the same time.
Do you want to learn how to make rich salads to burn fat? Follow the 3 recipes below because you will not end up being delicious!
Salad to burn beet and berries
Fat Burners Key:
Blueberries: In a study where a blueberry-rich diet was given to some subjects, they had significantly less abdominal fat, lower cholesterol, and improved insulin levels.
Almonds: A 2015 study published in the Journal of the American Heart Association found that consuming 42 grams of almonds a day led to reduced belly fat mass.
- 2 medium beets
- ½ teaspoon olive oil
- 6 cups of arugula
- 1 cup strawberries, cut into slices
- ¾ cup blueberries
- ⅓ cup roasted almonds
- 3 tablespoons organic dairy (low fat) or you can opt for coconut yogurt
- 2 teaspoons Dijon mustard
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 2 tablespoons lemon juice
- 1 tablespoon 100% pure maple syrup
- 1 finely chopped shallot
- 1 tablespoon of poppy seeds
- Cut the beets into small slices and steam them. Beets can be made up to 4 days ahead of time.
- Mix the arugula, the sliced beets, the strawberries, the blueberries and the almonds.
- Mix yogurt, mustard, olive oil, apple cider vinegar, lemon juice, maple syrup, shallot and poppy seed. Season to taste with salt/pepper.
- Divide the salad between 4 dishes and enjoy with the dressing.
Kale Fat Burning Salad
For 8 people
Fat Burner Key:
Kale: Loaded with 10 grams of fiber per serving, this leafy green will keep you feeling full longer. In addition, it is high in vitamin K that helps regulate blood sugar levels.
For the dressing:
- ¾ cup extra virgin olive oil
- ¼ cup white balsamic vinegar or apple cider vinegar
- 1 tablespoon maple syrup
- ⅛ teaspoon garlic powder
- Teaspoon of salt
For the salad:
- 4 cups Kale / finely chopped kale (~ 1 bunch)
- 1½ cups finely chopped purple cabbage
- ¾ cup dried berries and/or sour cherries
- ½ cup edamame (immature soybean pods) frozen in shell, thawed
- ½ cup of raw sunflower seeds without shell
- ½ cup mung bean or other shoots
- 2 finely chopped Granny Smith apples
- Salt and black pepper to taste
- Combine the oil, vinegar, garlic and salt well in a jar with lid, and stir well to combine. Set aside until ready to use.
- To make the salad, combine all remaining ingredients, and pour ½ cup dressing (you can add more or less to your taste) over the ingredients. Mix well, then season with salt and pepper and serve.
Salmon for fat burning of salmon roasted with apples
Fat Burner Key:
Salmon: Research suggests that the omega-3 fatty acids found in salmon, help build muscle and burn calories. An omega-3 rich diet can also trigger the “button off” in the fat-storage gene.
- 4 salmon fillets, about ¼ pound each
- Spray Olive Oil
- ¼ cup water
- 2 tablespoons of extra virgin olive oil
- 2 tablespoons of dijon mustard
- 2 tablespoons pure maple syrup
- 2 tablespoons lemon juice
- 2 chopped spring onions
- 2 cloves garlic, minced
- Mixed vegetables
- 2 endive, finely chopped, discarded core
- 2 fuji apples, chopped
- ⅓ cup nuts, toast
- Preheat the oven to 120 degrees C.
- Spray a baking sheet with olive oil. Place the salmon fillets evenly on the baking sheet. Sprinkle over with olive oil and season with salt and pepper. Place in oven and roast 20 minutes until ready. Remove from oven and let cool slightly.
- While cooking the salmon, mix the water, olive oil, mustard, maple syrup, chives and garlic in a small pot. Place on medium heat and simmer until thick, about 1 minute. Season with salt and black pepper.
- In a large bowl, combine vegetables and endive. Cut the apples and mix in the bowl. If you do not eat immediately, put the apples with lemon juice. Divide the salad between four plates. Top with salmon and nuts. Sprinkle with the sauce.