Filling low calorie foods | Fast low calorie recipes

Filling low calorie foods

Acorn Squash- 1 cup contains 115 calories, 9 grams of fiber, and 2.3 grams of protein. Cut the acorn squash in half and bake it in the oven with a little butter and a splash of brown sugar.

Butternut Squash- 1 cup contains 82 calories. Cut the squash into small 1 inch pieces and bake in the oven with a little salt, pepper, and olive oil.

Sweet Potato or Yam- 1 cup contains from 100-150 calories (yams containing the latter) and 4-5 grams of fiber. Slice down the middle and bake in the oven.At any given time, the no. of calories that we burn should be greater than the number of calories that we consume.

If this does not happen, then the extra calories just add on as fat. It is here that negative calorie foods come into the picture.

They are very low calorie foods, which contain the essential vitamins and minerals needed for enzymatic reactions but the best part about them is that they require more calories to digest than they actually contain. Put simply it means, more work needs to be done by the body in order to get those calories.

Since the foods are low calorie foods, the calories will come from the fat in the body. Hence by eating more of these foods, you actually lose weight rather than gain. If you eat a piece of cake, which contains say 300 calories, it requires approximately only 150 calories for it to be digested. The remaining calories add on as fat.

If on the other hand you bite into a cucumber, which is a negative calorie food (approximately 20-25calories), it will require more than 50 calories for it to be digested. This means the excess 25 calories will come from the body’s fat deposits

Fast low calorie recipes - Carrot Soup Recipe - Fast low calorie recipes

Ingredients:
Carrots: 1½ lbs
Ginger: ⅓ cup
Water: 2 cups
Celery, chopped: ¾ cup
Onion: 1 medium
Olive oil: 2 table
Broth (see notes below): 2½ cups
Pepper: a pinch or two

Note: I usually start with a 2 or 5 lb bag of carrots and peel them myself, but you could use baby pre-cut carrots instead.

1. Peel the carrots, cut off the ends, and chop into 1 inch pieces.

2. Peel and chop (or shred with a cheese grater) enough fresh ginger to fill ⅓ cup.

Note: If you don’t like ginger it can be omitted. You can also use ground ginger if you don’t have any fresh. Two to three tablespoons should be enough.

3. Chop up a whole onion.

4. Chop up some celery stalks into 1 inch pieces until you have ¾ cup.

5. Heat the water to boiling and add all of the chopped vegetables.

6. Cover and simmer (medium-low heat) until the carrots are tender (a fork or spoon should be able to slice through a carrot piece with minimal resistance) usually about 10 minutes.

Note: If you’re using a pot where the water doesn’t quite cover all of the chopped vegetables, stir every couple of minutes.

7. Carefully transfer the vegetables and water to a blender and blend until smooth.

8. Return the blended mixture to the pot and add the broth and the olive oil.

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