Well actually, this is just another one of my aunt’s genius concoctions. This snack is one of those trail mix snacks that have high fibre and low calories. My aunt mixes all the ingredients together into a fairly large rubber container and I pour a couple cups of it into a ziploc bag each morning to bring to work. I love snacking on this stuff throughout the day because it helps to keep your metabolism going and decreases your appetite when lunch time comes around, not to mention it’s quite tasty.

Ingredients:

• Flax seeds: Good Omega-3 fat seeds, high fibre. These seeds are pretty small so I usually end up eating them with a spoon.
• Dried cheeries: This is just a taste preference. Some people don’t like raisins and will substitute with this instead. Personally, I like to have both.
• Raisins: Sweeter than the dried cherries, nice balance with the corn flakes.
• Almonds:
• Sunflower seeds: Use the ones that are already cracked open for you.
• Honey roasted soybeans: Soybeans are a great source of protein and have been in East Asia for over five thousand years.
• Corn flakes: This makes up most of the concoction.

Current Weight: 182 lbs

Popularity: 4% [?]

I’ve found another low fat recipe, I think I should just start collecting and sharing these with everyone. I did joke with my buddy that this beer belly blog might turn into some recipe site if I’m not careful because I love food so much! Anyways, I usually don’t like salads because they all taste the same to me. But here’s a recipe that’ll really make your tastebuds happy.

Ingredients:

* 4 coins fresh ginger
* 2 sprigs coriander
* 1 small carrot, halved
* 1 1/2 pounds skinless chicken breasts halves, on the bone
* 4 cups chicken broth, homemade or low-sodium canned
* 2 kirby cucumbers (basically dwarf cucumbers), seeded and diced
* 1/4 medium jicama, peeled and diced
* 1/2 cup cilantro leaves, roughly chopped (very distinguished taste)
* 1 cup grape tomatoes, halved (gotta be grape type! they actually taste sweet)
* 1 scallion (white and green), thinly sliced
* 1/4 cup toasted cashews, chopped
* 1 head Boston lettuce, leaves (very nice and leafy)
Low Fat Ginger Dressing:
* 1 lime, juiced (about 2 tablespoons)
* 1 tablespoon freshly grated peeled fresh ginger
* 1 tablespoon soy sauce
* 1 teaspoon Asian chili paste, such as sambal oelek
* 2 teaspoons Southeast Asian fish sauce (I know this sounds weird, but it’s not actual sauce from a fish)
* 1/4 teaspoon kosher salt
* 1 tablespoon broth from poaching chicken
* 2 tablespoons extra-virgin olive oil (EVVO is the best!)

Instructions:
For the dressing…

Whisk the lime juice, ginger, soy, chili, fish sauce, salt and broth in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a dressing.

For the salad…

Put the ginger, coriander, scallions, carrot, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid, about 30 minutes. Bone and pull the chicken into bite-size pieces. Save the broth.Toss the chicken with the remaining salad ingredients and toss with the dressing. Wrap about 1/3 cup of the salad in a lettuce leaf. Serve 3 to 4 lettuce leaves per person with a wedge of lime if desired.

Popularity: 1% [?]

I know I’m trying to lose fat and I shouldn’t be talking about food but I had something for dinner that was so good that I just gotta share it with you all. My aunt made this Asian chicken lettuce wrap and I had to ask her for the recipe afterwards.

Ingredients:

• 4 handfuls of fresh shiitake mushrooms (I absolutely love fresh shiitake!)
  
• 1.5 pounds of thinly cut chicken breast (chicken tenders work too)
  
• 2 tablespoons of vegetable
  
• Some salt and black pepper
  
• 3 cloves of garlic, chopped (garlic goes well with anything in my opinion)
  
• 1 thin slice of ginger root, finely chopped or grated (go easy on this as the ginger flavor is very strong)
  
• 1 orange, zested
  
• 1/2 red bell pepper, diced small (add green bell pepper as well for more color)
  
• 3 scallions, chopped
  
• 3 tablespoons hoisin and Chinese barbecue sauce (Asian stores will have this for sure)
  
• 1/2 large head iceberg lettuce

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Popularity: 1% [?]

It’s quite a change having to pay attention to what I’m putting into my body now, especially since I never cared for it before. I prepared dinner tonight with my diet in mind and would like to share an easy low fat recipe for those of you who love salmon. I’ve made this little dish before and it has been quite popular among fish lovers.

Ingredients

• 1 whole side piece of salmon filet
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• other seasoning as desired
• drizzle of olive oil
• light ranch dressing (for dipping on the side)
• capers (enjoy with your salmon)

Instructions

Put your oven on bake and preheat to 450 degrees F. Take a whole side piece of salmon filet and lay flat on an oiled aluminum baking sheet. Be sure to lay the outside of the fish on the baking sheet surface, you should see the inner stomach muscles of the salmon after laying down the fish. Now add about 1/2 teaspoon black pepper and 1/2 teaspoon of salt. You can also add other types of seasoning such as garlic powder and dried parsley, but I prefer the pepper and salt combination because it’s not too strong so that it ends up covering the flavors of the baked salmon. Drizzle a little extra virgin olive oil on top of the salmon filet and rub the seasoning and oil evenly. Put your salmon into the oven for about 8 to 12 minutes depending on how thick your filet is and how you like your salmon done. I personally like my salmon to be medium well so therefore I watch to see when the tail end of the filet is well-done and turns into a light peachy-pink color. Usually when your tail end of the filet is well-done, the mid-section of the filet (or the thick part) will be just right. When your salmon has baked to your desire, take it out of the oven and squeeze a couple lemon wedges on it. Wait about 5 minutes before serving this fish so that it has some time for the meat to harden a bit. I personally love eating this baked salmon with a little bit of light ranch dressing on the side and with a few capers.

If you give this recipe a try, please let me know what you think! :-)

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Popularity: 8% [?]