7 steps to making the perfect salad to burn body fat
This is a truly proven 7-step method of building the perfect body fat burning salad.
- Get a really big bowl.
- Fill with vegetables (arugula, spinach, romaine lettuce, spring mix, endives, etc.)
- Add other vegetables (carrots, cucumbers, tomatoes, celery, aubergines, onions, peppers, beets, etc.)
- Add a healthy source of carbohydrates (berries, apples, chickpeas, beans, quinoa, etc.)
- Add a source of animal protein (chicken, fish, beef, pork, lamb, etc. and that is organic)
- Add a healthy fat source (organic eggs, organic low-fat cheese, yogurt, avocado, walnuts, almonds, etc.)
- Use a homemade dressing with apple cider vinegar, olive oil, and seasonings.
It’s so easy to make the perfect body-fat-burning salad (one you probably couldn’t even finish) that’s under 400 calories, and when you understand how to do it the right way, with delicious foods like the ones mentioned above, you’ll never feel deprived to eat and you will learn to love salads that are also healthy, excellent for reducing diets, since you will lower that unwanted belly at the same time.
Do you want to learn how to make delicious salads to burn fat? Follow the 3 recipes below because you will not end up being delicious!
Beet and Berry Body Fat Burning Salad
Key Fat Burners:
Blueberries: In a study where some subjects were given a diet rich in blueberries, they had significantly less belly fat, lower cholesterol, and improved insulin levels.
Almonds: A 2015 study published in the Journal of the American Heart Association found that consuming 42 grams of almonds per day led to a reduction in belly fat mass.
- 2 medium beets
- ½ teaspoon olive oil
- 6 cups of arugula
- 1 cup strawberries, sliced
- ¾ cup of blueberries
- ⅓ cup of roasted almonds
- 3 tablespoons organic dairy yogurt (low fat) or you can opt for coconut yogurt
- 2 teaspoons Dijon mustard
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 2 tablespoons lemon juice
- 1 tablespoon 100% pure maple syrup
- 1 finely chopped shallot
- 1 tablespoon of poppy seeds
- Cut the beets into small slices and steam. Beets can be made up to 4 days ahead of time.
- Combine the arugula, sliced beets, strawberries, blueberries, and almonds.
- Combine the yogurt, dijon mustard, olive oil, apple cider vinegar, lemon juice, maple syrup, shallot, and poppy seed. Season to taste with salt / pepper.
- Divide the salad among 4 plates and dunk with the dressing.
Kale Fat Burning Salad
For 8 people
Key Fat Burner:
Kale: Loaded with 10 grams of fiber per serving, this lush green will keep you feeling full longer. Also, it is high in vitamin K which helps regulate blood sugar levels.
For the dressing:
- ¾ cup of extra virgin olive oil
- ¼ cup white balsamic vinegar or apple cider vinegar
- 1 tablespoon maple syrup
- ⅛ teaspoon garlic powder
- Teaspoon of salt
For the salad:
- 4 cups finely chopped Kale / kale (~ 1 bunch)
- 1½ cups finely chopped red cabbage
- ¾ cup dried berries and / or tart cherries
- ½ cup frozen edamame (immature soybean pods) without shell, thawed
- ½ cup shelled raw sunflower seeds
- ½ cup mung beans or other sprouts
- 2 Granny Smith apples finely chopped
- Salt and black pepper to taste
- Combine oil, vinegar, garlic, and salt well in a lidded jar, and shake well to combine. Set aside until ready to use.
- To make the salad, combine all the remaining ingredients, and pour ½ cup of dressing (you can add more or less to your liking) over the ingredients. Mix well, then season with salt and pepper and serve.
Grilled Salmon Fat Burning Salad with Apples
Key Fat Burner:
Salmon: Research suggests that the omega-3 fatty acids found in salmon help build muscle and burn calories. A diet rich in omega-3s can also trigger the “off button” in the fat storage gene.
- 4 salmon fillets, about ¼ pound each
- Olive oil spray
- ¼ cup of water
- 2 tablespoons of extra virgin olive oil
- 2 tablespoons dijon mustard
- 2 tablespoons pure maple syrup
- 2 tablespoons lemon juice
- 2 chives, chopped
- 2 garlic cloves, minced
- Mixed vegetables
- 2 endives, finely chopped, core discarded
- 2 fuji apples, chopped
- ⅓ cup walnuts, toasted
- Preheat the oven to 120 degrees C.
- Drizzle a baking sheet with olive oil. Arrange the salmon fillets evenly on the baking sheet. Drizzle on top with olive oil and season with salt and pepper. Place in the oven and roast 20 minutes until done. Remove from the oven and allow to cool slightly.
- While the salmon is cooking, combine the water, olive oil, mustard, maple syrup, chives, and garlic in a small saucepan. Place over medium heat and simmer until thickened, about 1 minute. Season with salt and black pepper.
- In a large bowl, mix greens and endives. Cut the apples and mix in the bowl. If you don’t eat immediately, put the apples with lemon juice. Divide the salad among four plates. Top with salmon and walnuts. Drizzle with the sauce.