The tastiest way to drop lbs fast
Want to lose five pounds the healthy way? Put these five power foods on your plate, and eat your way to a smaller size.
1. Grass-Fed Beef Tenderloin
Holy cow—you’d need to consume nearly three times as much conventional beef to get the same amount of conjugated linoleic acid (CLA), a compound that may help whittle your middle.
2. Unsweetened Coconut Flakes
What is sweet: They’re loaded with medium-chain triglycerides that are burned as energy (rather than stored like other fats).
Women who downed drinks made with an extract of this low-cal supergreen lost 43 percent more weight than those given a placebo, thanks to hunger quashers called thylakoids.
4. Quick-Cooking Barley
A rad way to get your carb fix. Though whole-grain hulled barley has more fiber (and takes longer to cook), this low-glycemic variety is digested slowly, so you stay full longer.
Because they’re a natural source of the sleep hormone melatonin, this fruit can help you snag more z’s—so clutch in regulating hunger and weight.
Make sure you’re also stocked with the following ingredients:
Now that you’re ready to create delicious fat-blasting meals, check out the recipes below!
Stir together 3/4 cup plain yogurt and 1/3 cup uncooked barley. Cover and refrigerate overnight. To serve, sprinkle with 1 Tbsp coconut flakes and 1/2 cup halved cherries.
Preheat oven to 500°F. Place 4 oz beef fillet on a lined sheet pan. Sprinkle with salt and pepper. Roast about 8 minutes for medium-rare (145°F). Remove, cover with foil, and let rest for 10 minutes. Dress 2 cups spinach, 1/4 cup cooked barley, and 1/4 cup diced tomato with 1 Tbsp balsamic vinegar, 2 tsp olive oil, salt and pepper. Top with sliced steak.
Mix together 3 Tbsp honey, 3/4 cup uncooked barley, 1/4 cup chopped cherries, 4 Tbsp almond butter, and 1/2 tsp cinnamon. Roll into 8 patties, place on parchment paper, and refrigerate for 20 minutes.
Makes 4 two-bite servings
Chop 2 Tbsp spinach, 4 tsp cilantro, and 2 cloves garlic. Mix with juice of 1 lime. Rub 4 oz beef fillet with salt, pepper, and 1/2 tsp olive oil. Heat nonstick skillet over medium heat with 1 tsp oil, and cook beef 6 to 7 minutes per side for medium-rare, flipping once midway through. Rest 5 minutes. Serve with sauce and 1/3 cup cooked barley tossed with 1 tsp olive oil and a pinch of coriander.
Break 1 oz dark chocolate into a heatproof bowl. Microwave in 15-second increments, stirring until melted and smooth. Dip 4 whole cherries in chocolate to coat, then place on a plate and sprinkle with 1 heaping tsp coconut flakes.