Tag: Weight Loss Recipes

Simply Sensational Diet Center Salads

The idea of healthy food immediately brings to mind delicious and beautiful salads that are not only healthy but Instagram-worthy. We put together a list of some of the best ways to create nutritious salads that will make meals a beautiful breeze and make staying with your Diet Center Weight Loss Program fresh and delicious.

Mix Up The Proteins

The quickest way to get bored and fall back into bad habits is eating the same thing all of the time. Not only do your taste buds sigh at the thought of another bite, but the body has something called “metabolic memory” that kicks in when you eat repetitively. Once our bodies get used to a certain set of nutrients, our metabolism works less efficiently to handle the load.

What this translates into ultimately, is a slowing of weight-loss results. The importance of variety is that the body is not able to develop a metabolic memory of a meal and it will work harder to process. The simple way of putting it: Eat different proteins for each meal to keep your metabolism running high.

To make things easier, we like to prepare servings of chicken, eggs, beef, etc. and seal each one in a baggie so that when it comes time to add some protein to a meal, it’s as simple as reaching into the fridge and pulling one out.

Tip: For longer shelf life, make enough for two weeks of meals and store half in the freezer. A quick thaw in the microwave and voila, protein!

Vibrant Vegetable Buffet

A recent article delved into the psychology behind why buffets and the sight of food is so enticing to us. One of the key findings is that the visual presentation of a variety of foods releases dopamine into our system. This harkens back to the caveman days when food was difficult to get and serves as a physiological reward for having achieved a biological imperative, to eat. The body is wired to have a positive response to the presentation of food.

Now, let’s translate this principle to how we make our salads. At the beginning of a week, take a container with compartments and chop your favorite salad vegetables into each bin. When it comes time to assemble a tasty lunch, you can simply drag out the container to easily pick and choose what inspires you each day.

The results are two-fold. Meals are so incredibly easy to make that weight-loss will be all the easier and you are training your body to have a positive response to healthy foods that will make you smile with how beautiful they are.

Fantastic Fats

Let us shout it from the rooftops, “Eating healthy fats is a necessary part of weight loss!’”. And when in Rome, do as the Romans do. Making your own salad dressing can be a fantastic way to save money as well as experiment with bold new flavors for your foods. We love to make our own dressing with extra virgin olive oil, apple cider vinegar and our favorite salt-free spice blends. If olive oil isn’t your thing, we also like to make healthy croutons to add a divine crunch when we are craving carb-y  goodness.

Restaurant-Worthy Croutons

1 serving | per serving: 1 starch, 1/2 fat
4 Melba® Toast
½ teaspoon butter
1 clove fresh garlic
Mrs. Dash® Salt-Free Lemon Pepper seasoning (to taste)

Set oven to broil. Crush the Melba Toast to desired size and arrange on a small baking sheet. Melt butter with the garlic and Lemon Pepper seasoning in a small dish and brush mixture over crushed up toast. Broil croutons on the middle rack for 5-7 minutes until golden brown and remove. Wait 2 minutes and serve when ready.

That’s So Sweet

Don’t be afraid to add your favorite fruit to your salads to give them a new dimension of flavor. Adding more colors of the rainbow to your plate also means that you are increasing your phytonutrient intake. As you know, phytonutrients are essential chemical compounds produced by fruits and vegetables that can help prevent many of the factors that lead to chronic illness and disease. The more colors you eat, the stronger your health will be. So, like we said, don’t be afraid to throw a few blueberries or some vibrant kiwi into the mix for a salad that will make you smile.

Tip: Hate it when your fruit dries out in your lunch? Fold a damp paper towel over the top of your salad to keep it fresh and beautiful until you eat. 

Handful of Herbs

There’s no reason to skimp on flavor when fresh herbs are easily available at your local grocery store. Or better yet, grown right in your own garden! A quick handful of fresh basil, cilantro or any other seasonal herb can bring added dimension to your meal to keep your taste buds on their toes.

Herbs also have the additional benefit of being health powerhouses full of vitamins, antioxidants and natural anti-inflammatory compounds. Adding just a few extra ounces of herbs to your diet can help strengthen your immune system and improve your overall health, simply by eating!

Tip: Make fresh herbs last much longer by storing them in the fridge with stems submerged in water and covered loosely with a plastic bag. 

7 Reasons to Drink More Water

It’s no secret that water is essential to life and maintaining good health, however, you may not realize that the benefits of water go far beyond just keeping you hydrated. As an important component of your Diet Center Program, we recommend drinking 64+ ounces of water each day for optimal weight loss results. You are breaking down body fat so rapidly on the Program that water helps to release what you are releasing—so you see inch loss and feel smaller faster. Here are some of the additional benefits of staying hydrated and that consuming adequate water provide.

Promotes Kidney Function 

Your kidneys are constantly filtering waste from the body (especially in weight loss mode). When the kidneys are able to do their job properly, these waste products are eliminated in your urine, which keeps the blood relatively free of these harmful wastes. Sufficient water intake aids in this process!

Crushes Fatigue

Studies have shown that water can also help fight fatigue. One of the most common symptoms of dehydration is tiredness. Track your water intake to ensure you are drinking 64+ ounces throughout the day and fight fatigue before it starts.

Assists Digestion 

Drinking enough water increases the amount of fluid in your colon, improving the digestive process. If you experience digestion issues, drinking an adequate amount of water may improve your condition.

Prevents Sickness

Water flushes bacteria and toxins from the body and staying hydrated helps to prevent the onset of colds and other illnesses.

Boosts Brain Power

Studies have discovered a link between water and memory, suggesting that drinking enough water may significantly improve cognitive function.

Keeps Skin Bright

Sufficient water intake is important for hydrating your skin resulting in a healthier complexion and skin tone. When you are chronically dehydrated, your skin may feel dry and look dull. Water helps brighten the look of your skin and also may reduce acne flare-ups by flushing out bacteria.

Controls Appetite

Studies prove that dehydration often masks itself as hunger.  Sufficient water consumption helps to curb overeating by suppressing false hunger pangs. Consuming water throughout the day allows your body to signal true hunger. Keep your water bottle handy, feed your thirst and stay hydrated!

Tips to Help

If you need assistance with getting more water in, try adding fruit infusions to add flavor to your water. Lemon, lime, orange, cucumber and strawberries can be a great addition. Diet Center’s Water Enhancer helps to burn fat and suppress appetite. You can also use herbal tea and sparkling water (unsweetened) to count towards hydration.

What’s In Season For Summer

Summer is in full swing, which means delicious, colorful produce is available. With so many options, it’s easy to incorporate fresh, whole foods into your daily health regimen. Check out the recipes below and taste all that summer has to offer on your Diet Center Program.

ONE PAN LEMON HERB SALMON AND ZUCCHINI

Makes 4 Servings | 1 vegetable per serving | 3 protein per serving | 1 fat per serving

Ingredients

  • 4 zucchini, chopped
  • 4 teaspoons olive oil
  • Kosher salt and freshly ground black pepper, to taste

For the salmon

  • 2 tablespoons Stevia brown sugar, packed
  • 2 tablespoons freshly squeezed lemon juice
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • Kosher salt and freshly ground black pepper, to taste
  • 4 (3-ounce) salmon fillets
  • 2 tablespoons chopped fresh parsley leaves

Instructions

  • Preheat oven to 400 degrees F. Lightly spray baking sheet with oil sprayer. In a small bowl, whisk together Stevia brown sugar, lemon juice, Dijon, garlic, dill, oregano, thyme and rosemary; season with salt and pepper, to taste. Set aside.
  • Place zucchini in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with Morton® Lite Salt and pepper, to taste. Add salmon in a single layer and brush each salmon filet with herb mixture.
  • Place into oven and cook until the fish flakes easily with a fork, about 16-18 minutes. Cooking time will vary depending on the size and thickness of the salmon filets.
  • Serve immediately, garnished with parsley, if desired.

 

HEALTHY GARLIC GREEN BEANS RECIPE

Makes 6 servings | 1 vegetable per serving | 1 fat per serving

Ingredients

  • 1-1/2 pounds fresh green beans
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 2 teaspoons Italian seasoning
  • 1/8 teaspoon Morton Lite Salt
  • 1/8 teaspoon pepper

Directions

  • Preheat oven to 450 degrees. In a 15-in. x 10-in. x 1-in. baking pan, toss green beans, oil, garlic and Italian seasoning until beans are well coated. Bake, uncovered for 12-15 minutes or until beans are crisp-tender and lightly browned, stirring occasionally. Sprinkle with Morton Lite Salt and pepper.

 

GRILLED ROSEMARY PLUM TOMATOES

Makes 4 servings | 1 vegetable per serving | 1 fat per serving

Ingredients

  • 1 tablespoon minced shallots
  • 4 teaspoons olive oil
  • 1 teaspoon chopped fresh rosemary
  • 1/2 teaspoon grated lemon rind
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon Morton® Lite Salt
  • 8 plum tomatoes, halved lengthwise
  • Oil sprayer

Directions

  • Prepare grill.
  • Combine first 6 ingredients (through salt) in a small bowl. Add tomatoes; toss to coat. Place tomatoes, cut side up, on grill rack coated with cooking spray. Cook 3 minutes or until thoroughly heated.

 

PEACHES AND CREAM POPSICLES

Makes 6 servings

Ingredients

  • 4 – 5 large peaches, pitted and chopped
  • 1 Vanilla Fat Burning Gold Protein Pudding, prepared

Directions

  • Blend prepared Gold Protein and peaches until peaches are in small chunks.
  • Pour into Popsicle molds and freeze until solid.

 

MINTED WATERMELON SALAD

Makes 8 servings | 1 fruit per serving | 1 fat serving

Ingredients

  • 6 cups cubed seedless watermelon
  • 2 tablespoons minced fresh mint
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 2 teaspoons Stevia®

Directions

  • Place watermelon and mint in a large bowl. In a small bowl, whisk lemon juice, oil and Stevia until dissolved. Drizzle over salad; toss gently to combine.

Steak Salad

STEAK SALAD

4 pounds boneless sirloin steak (1 inch thick), trimmed

3 pounds small red new potatoes, quartered

2 pounds green beans, trimmed

2 pounds, yellow squash, thinly sliced

2 pounds cherry tomatoes, sliced into halves

1 cup fat free sour cream

¼ cup reduced fat mayonnaise

1 small red onion, minced

2 tbsp balsamic vinegar

2 tbsp white wine vinegar

2 tbsp Dijon mustard

½ cup fresh dill, chopped

16 cups salad greens

Grill steak to desired doneness. Cut into ½ inch slices. Chill. Boil potatoes until tender. Drain and set aside. Steam green beans and squash over boiling water until tender. Drain vegetables, run under cool water, and then drain again. Toss vegetables with potatoes and chill. Mix sour cream, mayonnaise, onion, balsamic vinegar, white wine vinegar, Dijon mustard, and dill well. Chill mixture. Place salad greens in a large bowl. Arrange the vegetable mixture on the salad greens. Top with steak and tomatoes. Serve dressing on the side. Serves 16.

1 serving = 1/16th serving (about 1 cup lettuce, 1 cup vegetables, 3 ounces steak, 2 tbsp dressing) = 2 vegetables, 1 starch, 3 protein

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