*** Eat your favorite comfort foods and still battle the belly fat. Recipes the whole family will enjoy they won't even know they are eating healthy!
Flat Belly Diet Family Cookbook by Liz Vaccariello
From Denny: Want guilt free comfort food that actually taste good? Look no further in your quest to battle belly fat and not roll your eyes at typical diet food that has you bored and your family in revolt.
Liz Vaccariello is the author of the newest cookbook in her series about good food to battle belly fat, "Flat Belly Diet! Family Cookbook." She features traditional comfort food favorites like macaroni and cheese (Mac 'n' Cheese for those in the know), oven french fries, shrimp tacos and dark chocolate brownies. That line up sure doesn't sound like we will be deprived of good taste or familiar dishes.
This cookbook and recipes are geared to family healthy eating without sacrificing great taste and favorite foods. While she does limit each meal to about 400 calories the real success is combining a MUFA with each meal.
What's a MUFA? Mono Unsaturated Fatty Acid. They are found in olive oil, olives, nuts and seeds, peanut butter or other nut butters and the biggest favorite: dark chocolate.
Here are the three basic rules from Liz Vaccariello, Editor in chief of Prevention Magazine, to help lose that belly fat:
1. Eat a MUFA with every meal
2. Stick to 400 calories per meal
3. Never go more than 4 hours without eating
Recipes Featured:
Pan-Seared Shrimp Tacos
Crunchy Crust "Mac and Cheese”
Salt and Pepper Oven Fries
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Pan-Seared Shrimp Tacos
From: "Flat Belly Diet Family Cookbook"
Makes: 4 servings, 320 calories
INGREDIENTS
• 1 Haas avocado, cubed
• 3 tablespoons finely chopped red onion
• 1/2 jalapeno pepper, finely chopped
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 1/2 teaspoon salt, divided
• 1 pound peeled and deveined medium shrimp
• 1 1/2 teaspoons chili powder
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 8 (6-inch) corn tortillas
• 1 cup shredded romaine lettuce
DIRECTIONS
Combine the avocado, onion, jalapeno pepper, cilantro, lime juice and 1/4 teaspoon in a bowl and set aside. Combine the shrimp, chili powder, remaining 1/4 teaspoon salt and pepper in a separate bowl.
Heat the oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook 2 1/2 to 3 minutes per side or until opaque. Transfer to a plate and keep warm. Heat tortillas in a dry skillet over medium-high heat until hot and lightly toasted, about 30 seconds per side or according to package directions. Place 2 tortillas on each plate and top each with 2 tablespoons lettuce, 1/8 avocado mixture and 1/8 of the shrimp. Serve immediately.
"Crunchy Crust "Mac and Cheese"
From: "Flat Belly Diet Family Cookbook"
Makes: 4 servings, 328 calories
INGREDIENTS
• 4 ounces multi-grain macaroni
• 4 tablespoons olive oil, divided
• 3 tablespoons Panko bread crumbs
• 2 tablespoons flour
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 2 cups fat-free milk
• 1/2 cup shredded reduced-fat Cheddar cheese
DIRECTIONS
Preheat the oven to 350°F. Coat an 8-inch x 8-inch baking dish with vegetable spray.
Bring a pot of water to a boil and cook the macaroni according to package directions. Drain, rinse with cold water and drain again. Set aside. Combine the bread crumbs and 2 teaspoons oil in a small bowl. Stir with a fork to evenly coat the crumbs with oil.
Add the remaining 3 tablespoons plus 1 teaspoon oil to a large saucepan. Set over medium-high heat. Whisk in the flour, paprika, salt and pepper until smooth. Add the milk, whisking constantly. Cook, whisking, for about 5 minutes, or until thickened. Remove from the heat. Stir in the cheese until it melts. Stir in the macaroni. Pour into the baking dish. Top evenly with the crumbs.
Bake for 15 minutes, or until bubbling and golden. Allow to sit for 10 minutes before serving.
Salt and Pepper Oven Fries
From: "Flat Belly Diet Family Cookbook"
Makes: 4 servings, 262 calories
INGREDIENTS
• 1 pound russet potatoes, cut into 3 1/2-inch long by 1/2-inch wide sticks
• 1/4 cup canola oil
• 3 garlic cloves, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh parsley
DIRECTIONS
Preheat the oven to 450°F. Coat a large baking sheet with cooking spray.
Combine the potatoes and 2 tablespoons oil in a large bowl, tossing well to coat. Arrange potatoes in a single layer on the prepared baking sheet. Bake in the center of the oven 15 minutes, turn the potatoes and bake 15 minutes longer or until golden brown and crisp. Remove from the oven and transfer to a large bowl.
Meanwhile, heat the remaining 2 tablespoons oil in a small skillet over medium heat. Add the garlic and cook until lightly browned, about 4 minutes. Pour oil and garlic over the potatoes, and add the salt, pepper and parsley; toss well. Serve immediately.
*** For the chocolate recipes go here:
Battle Belly Fat: Fudgy Dark Chocolate Brownies, Chocolate French Toast
Flat Belly Diet Family Cookbook by Liz Vaccariello
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