Recipes that Fight Belly Fat

Eat your way to a slimmer middle.
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Greek Chopped Salad from Cat Cora

*Serves 8 2 large garlic cloves, minced 2 ?3 cup plus 2 tablespoons extra virgin olive oil 1?3 cup red wine vinegar 4 teaspoons chopped fresh oregano, plus more for garnish Kosher salt, to taste Freshly ground black pepper, to taste 6 large ripe tomatoes, cored and chopped 2 large cucumbers, peeled and chopped 2 small red onions, peeled and chopped 1 cup pitted Kalamata olives 1 cup crumbled feta cheese* 1. In a small pan, sauté the garlic in 2 tablespoons olive oil over medium high heat, stirring often, until garlic is caramelized and slightly crunchy. Set aside. 2. Make the dressing: In a small bowl, whisk together 2?3 cup olive oil, vinegar, oregano, salt and pepper. 3. In a large bowl, mix the vegetables; toss with enough dressing to coat. Sprinkle the olives, reserved garlic and feta over the vegetables. Garnish with chopped oregano.
Photo by Lisa Romerein

Grilled Shrimp Skewers with Romesco Sauce from Cat Cora

Serves 8 *1 teaspoon sea salt 1 tablespoon dried orange rind 11?2 teaspoons chili powder Freshly ground black pepper 32 extra-large shrimp, peeled and deveined 16 wooden skewers, soaked Olive oil, for brushing skewers 1 large sweet onion, cut into 1-inch pieces 2 poblano chiles, cut into 1-inch pieces 2 red bell peppers, cut into 1-inch pieces Romesco sauce (recipe follows)* 1. Preheat the oven to 400 or preheat the grill. In a 9-inch-square Pyrex dish combine the salt, orange rind, chili powder and black pepper. Add the shrimp to the dish, and coat with the rub. Cover and refrigerate while you make the romesco sauce. 2. Remove the shrimp from the refrigerator. Brush each skewer with olive oil, and thread with an onion piece, one shrimp, a poblano and red pepper piece, and then another shrimp. Set the skewers on the grill, or on a baking sheet, placed on the top rack of your oven or under the broiler. Cook for 4 minutes; turn the skewers on the grill or rotate the baking sheet in theoven, giving each skewer a half turn. Cook another 4 minutes, or until theshrimp are pink. You can arrange 2 crisscrossed skewers on each plate and spoon romesco sauce over them, or pile the skewers on a serving platter and serve the sauce on the side. Romesco Sauce Prepare the cherry tomatoes for this recipe by halving 1 cup cherry tomatoes, sprinkling with 2 tablespoons olive oil, laying them flat on a jelly roll pan, and placing in a 350 oven for 15 to 18 minutes, until the skins have small brown flecks. *2 roasted red peppers, peeled, seeded and roughly chopped 1?2 cup roasted cherry tomatoes 2 tablespoons roughly chopped almonds (16 to 18 whole almonds) 4 small garlic cloves, peeled and roughly chopped 2 tablespoons sherry vinegar 1?4 cup olive oil Pinch of salt Freshly ground black pepper* In a blender, combine the roasted peppers and tomatoes, almonds, garlic, vinegar and olive oil, blending until smooth. (You can toss the almonds and peeled garlic whole into the blender, but giving them a rough chop first prevents any large chunks from ending up under the blades.) Season with salt and pepper, and set aside.
Photo by Lisa Romerein

Greek Omelet Wrap from Marge Perry

*2 large eggs 1/8 teaspoon salt 1/8 teaspoon black pepper 2 tablespoons crumbled feta cheese 1 canned water-packed artichoke heart, chopped (1 ounce) 1 cup baby spinach, washed but not dried 1 2-ounce jar roasted red pepper slices 1 7 1/2-inch whole wheat tortilla* 1. Combine the eggs with 1 tablespoon water and beat lightly with a fork. Stir in the salt, black pepper, feta and artichoke. 2. Heat an 8 or 9 inch nonstick skillet over medium-high heat. Add the egg mixture, and cook, stirring occasionally to allow the uncooked egg on the top level to seep down to the pan surface. Cook until the edges are lightly browned and the top is set. Slide out of the pan onto a warm plate. 3. Cook the spinach in the pan until it is bright green and just wilted, 30 seconds to 1 minute. 4. Place the tortilla directly on a lit stove burner, and warm, turning once, until light brown bubbles begin to appear on the surface. Place the tortilla on a plate and top with the egg. Place the pepper strips in a single layer over the egg, then top with the spinach. Roll the tortilla; cut in half on an angle and serve immediately. Nutritional analysis: 427 calories; 25 g protein; 21 g fat; 10 g salt; 33 g carbohydrates; 3 g fiber; 1,484 mg sodium.
Photo by Jen Munkvold

Fruited Barley Oatmeal Porridge

*1/2 cup pearled barley 1/2 cup Irish or steel-cut oats 1/4 cup chopped dried apricots 1/3 cup brown sugar 1/2 teaspoon salt 4 1/2 cups water 1/2 teaspoon vanilla 1/8 teaspoon cinnamon pinch (scant 1/8 teaspoon) ground cardamom 1 1/2 cups fresh blueberries 6 tablespoons nonfat milk* 1. Coat a slow cooker with nonstick spray. Before going to bed, add the barley, oats, apricots, sugar, salt and water to the pot. Turn the heat to low, and cook overnight, or for 6 to 8 hours. 2. Just before serving, stir the porridge, incorporating the thick buildup along the sides of the pot. Stir in the vanilla, cinnamon, cardamom and blueberries. If desired, top each serving with 1 tablespoon of nonfat milk. Nutritional analysis: 192 calories; 5 g protein; 1 g fat; 0 g sat fat; 44 g carbohydrates; 5 g fiber; 199 mg sodium.
Photo by Jen Munkvold

Power Food Combo from Cynthia Sass

*1 cup yellow squash 1/2 cup chunky marinara sauce 1 cup edamame* *Next: Click here to check out a weekly menu from Pam Peeke’s book Fit to Live. Toss together. 290 calories
Photo by Jonathan Kantor

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