Tag: Weight Loss Recipes

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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