Fitness magazines always want to produce informative issues and this is why they could never forget to publish the foods that reduce belly fat in almost all of their releases. Belly fats are the hardest to get rid of. Doing sit-ups and crunches will just produce six-pack abs but will never get rid of the belly fats. Click here to see the lists….
Belly fats are actually unburned energy. You cannot get rid of them unless you burn them or undergo an operation such as liposuction. For some, losing belly fat is really tiring, especially for the busy people who do not have time to do some exercises every day. However, there is a very easy way to eliminate those belly fats slowly but surely. All you have to do is to choose a good combination of nutritional foods.
The following is the list of super delicious that can help you to reduce the stubborn belly fat (scientifically proven).
1. Mexican Quinoa Bites
Grabbing a burrito might make for an easy dinner, but given the sheer amount of stuff a tortilla can hold, you could easily be looking at a 700-calorie meal. Here’s a low-cal option that offers all the zesty flavors of your fave meal (minus the tortilla) so you save calories and can really savor the filling. Instead of rice, these bites are made with whole-grain quinoa to offer more protein and fiber than rice for fewer calories, so you’ll stay fuller longer.
These couldn’t be easier to whip up. Just cook the quinoa separately, then jazz it up with fresh ingredients like roma tomatoes, red pepper, and cheddar cheese. In the end, you have flavorful bites that you can even make ahead for a fast and easy dinner the next day. They’re about 100 calories each, so you can choose how big a meal you want.
INGREDIENTS
1 cup uncooked quinoa
1 can black beans, rinsed and drained
3 roma tomatoes, diced
1/2 red bell pepper, diced
1/2 cup frozen corn
3 large eggs
1 cup shredded cheddar cheese
2 teaspoons minced garlic
1/2 cup fresh cilantro
1 cup salsa (plus extra for dipping)
DIRECTIONS
Place the uncooked quinoa and two cups water in a covered pot. Bring to boil, and then simmer for 15 to 20 minutes or until quinoa is tender. Allow to cool for 10 minutes.
Preheat oven to 350 degrees.
Mix together all ingredients in a large mixing bowl (save some salsa for dipping).
Distribute mixture into a greased muffin tin, filling each cup to the top (about two heaping tablespoons each), and press down gently with the back of a spoon to compact.
Bake for 25 to 30 minutes. Cool for 10 minutes before removing from the pan. Serve warm with salsa for dipping.
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