The area of weight loss is one which continues to evolve and change as we understand more about the role certain foods play in health. I've talked in a previous article about the importance of balancing your blood sugar levels throughout the day by choosing slow release carbohydrates (brown rice/pasta, oat crackers/porridge or brown bread) to maintain your energy levels throughout the day. However, there is one food group that is absolutely essential in terms of weight loss and that is fresh fruit and vegetables.
By adding fresh fruits and vegetables to any meal or snack, you're adding so much more. These foods are packed with fibre which fills you up and keeps you satisfied for long, as well as keeping your bowel motions regular. I find that when I recommend that a person increases their intake of fresh fruits or vegetables, their likelihood to crave sweet things reduces and they are much less likely to choose unhealthy snacks.
You also are increasing the anti-oxidants and phytonutrients (very powerful anti-oxidants) you have with the meal. These powerful nutrients help to protect the cells of your body and support your immune system and overall health.
Also, because tmany fruits and vegetables are often called superfoods, they provide the body with essential vitamins and minerals which help the body make energy and keep you feeling good. You will not only be losing weight but protecting yourself against heart disease and cancer.
The daily recommended amount of fruit and vegetables is 5 a day, but some organisations are now recommending from 5-9. The dish below serves 4 people and shows how you can have several portions of vegetables in one dish.
Warm Roasted Root Salad
1 tablespoon extra virgin olive oil
1/4 teaspoon dried oregano
2 beetroots, peeled and cubed
1 parsnip, peeled and cubed
1 sweet potato, peeled and cubed
200g of rocket or mixed salad leaves
1 tin of chickpeas
Sea salt and freshly ground pepper
A squeeze of lemon juice
Preheat the oven to 180 oc.
Place the cubed root vegetables (all cubed to a similar size) in large roasting tin. Drizzle with olive oil and sprinkle with oregano, and a small amount of salt and pepper. Toss to coat. Spread vegetables across the roasting tin evenly in one layer.
Drain chickpeas and wash well. Wash the rocket well. Place in large bowl or individual serving bowls.
Roast vegetables in the preheated oven till tender, about 20-25 minutes. Remove from oven and add to salad. Drizzle with a little of the squeezed lemon juice and olive oil.
Lucy assists people to loose weight and improve health through choosing the right foods. She designs recipes and weight loss meals plans to assist people in eating fresh, natural and seasonal foods with the added benefit of improving your energy levels and helping you to feel great. http://www.foodforliving.ie/mealplans
Article Source: http://EzineArticles.com/?expert=Lucy_Hyland
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