Negative Calorie Diet Cookbook: 50 Top Rated Negative Calorie Meals-Natural Fat Burning Advantage To Help In Natural Weight Loss (7 page)

Makes 3 cups

Ingredients:

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9 cooked asparagus spears, chopped

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3 garlic cloves

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3 Tbsp. freshly squeezed lemon juice

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3 cups cooked chickpeas, drained thoroughly

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3 Tbsp. chopped spring onion

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1 1/2 Tbsp. tahini

How to Prepare:

1. Place the chickpeas, garlic, and asparagus into a food processor. Add the lemon juice, then blend until pasty.
   
2. Add the spring onion and tahini, then blend until thick and pasty. Add a bit of water if necessary to adjust the thickness.
   
3. Scrape the hummus into a bowl and serve with raw vegetable sticks.
   

Makes 9 servings

Ingredients:

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3 cups baby spinach

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3 cups artichoke hearts, not in oil

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1 1/2 cups baby tomatoes

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1 1/4 cups almond milk, unsweetened

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1 1/4 cups raw cashews

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2 garlic cloves

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3 Tbsp. nutritional yeast

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1 1/4 tsp sea salt

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Nonstick cooking spray

How to Prepare:

1. Set the oven to 425 degrees F. Lightly coat a large baking dish with nonstick cooking spray and set aside.
   
2. Pour the almond milk, lemon juice and yeast into a food processor. Add the garlic, salt and cashews. Blend until smooth.
   
3. Place the tomatoes, spinach and artichoke hearts into the mixture and blend until smooth.
   
4. Pour the mixture into the prepared baking dish and bake for 20 minutes.
   
5. Transfer to a cooling rack and let stand for 5 minutes. Best served warm with celery and carrot sticks.
   

Makes 2 servings

Ingredients:

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1 cup grated carrots

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1/2 cup freshly squeezed carrot juice, chilled

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1/2 cup freshly squeezed orange juice, chilled

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2 Tbsp. freshly squeezed lemon juice, chilled

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1 cup non-fat yogurt, chilled

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1 cup non-fat or skim milk, chilled

How to Prepare:

1. Combine all of the ingredients in a high power blender and blend on high speed until smooth and creamy.
   
2. Pour into two tall glasses and serve right away.
   

Makes 6 servings

Ingredients:

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9 oz. canned organic tomato paste

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6 Tbsp. sun-dried tomatoes

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1 1/2 Tbsp. onion powder

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1 1/2 Tbsp. garlic powder

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1 1/2 tsp dried oregano

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6 Portobello mushrooms, gills and stems discarded

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2 tomatoes, sliced into nine rounds

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2/3 tsp sea salt

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Nonstick cooking spray

How to Prepare:

1. Set the oven to 350 degrees F. Lightly coat a baking sheet with nonstick cooking spray and set aside.
   
2. Combine the onion and garlic powders with the oregano, sun-dried tomatoes, sea salt, and tomato paste.
   
3. Spoon the tomato mixture into the mushrooms caps, then place a slice of tomato into each cap.
   
4. Arrange the stuffed mushrooms caps on the prepared baking sheet and bake for 15 minutes. Serve warm.
   

Makes 2 servings

Ingredients:

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3 nori sheets

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1/3 cup alfalfa sprouts

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1 small carrot, peeled and julienned

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1 red bell pepper, julienned

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1 cucumber, skin on, julienned

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1 green onions chopped

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4 sliced Portobello mushrooms caps

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Coconut aminos

How to Prepare:

1. Place the nori sheet on a clean work surface, shiny side facing down. Using your fingers, dampen the sheets with water.
   
2. Sprinkle the alfalfa sprouts among the three sheets, then add the julienned vegetables on top.
   
3. Roll up the nori and tuck in in the middle to prevent them from opening up.
   
4. Slice into bite-sized pieces and serve with the coconut aminos on the side as a dip.
   

Makes 6 servings

Ingredients:

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1 1/2 tsp sea salt

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1 1/2 tsp onion powder

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1 1/2 tsp garlic powder

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3/4 tsp cayenne pepper

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3 Tbsp. melted coconut oil

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2 medium cauliflower heads, chopped into bite-sized pieces

How to Prepare:

1. Set the oven to 450 degrees F. Line a baking sheet with parchment paper and spread the cauliflower florets evenly on it.
   
2. Combine the onion powder, garlic powder and salt in a bowl and sprinkle it over the cauliflower florets. Toss to combine.
   
3. Bake the cauliflower for 10 minutes, then shake the pan and bake for an additional 10 minutes.
   
4. While baking the cauliflower, mix together the cayenne pepper and coconut oil.
   
5. Transfer the baked cauliflower into a mixing bowl and drizzle in the cayenne and coconut oil mixture. Toss well to coat.
   
6. Spread the cauliflower florets across the baking sheet again and bake for an additional 5 minutes.
   
7. Transfer to a cooling rack and let cool for 8 minutes before serving.
   

Makes 4 servings

Ingredients:

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2 large turnips

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2 Tbsp. minced garlic

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Sea salt

How to Prepare:

1. Set the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
   
2. Peel the turnip, then slice into sticks the size of regular fries. Place the turnip pieces into a bowl and add the garlic and a pinch of salt. Toss everything well until thoroughly combined.
   
3. Transfer the turnip onto the prepared baking sheet and spread out evenly.
   
4. Bake for 15 minutes, then shake the pan and bake for an additional 15 minutes, or until crisp. Serve right away.
   

Makes 3 servings

Ingredients:

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1 lb. fresh mushrooms, minced

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1 garlic clove, minced

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1 small onion, minced

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1/2 Tbsp. freshly squeezed lemon juice

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1/8 tsp minced fresh rosemary

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1/2 Tbsp. minced fresh parsley

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1/4 tsp sea salt

How to Prepare:

1. Place a cast iron skillet over medium flame and heat a tablespoon of water. Add the onion and simmer until tender.
   
2. Stir in the garlic and mushrooms and sau
   t
   é for about 10 minutes, or until tender.
   
3. Turn off the heat and set aside to cool down slightly.
   
4. Transfer the mixture to a food processor, then add the rosemary, lemon juice, salt and parsley. Blend until pasty. Best served with vegetable sticks or baked chips.
   

Makes 6 servings

Ingredients:

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3/4 lb. shredded cooked organic chicken

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1 bell pepper, seeded and diced

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6 jalapeno peppers, halved and seeded

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1 onion, chopped

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Nonstick cooking spray

How to Prepare:

1. Combine the cooked organic chicken, onion and bell pepper in a blender or food processor. Process until thoroughly combined.
   
2. Coat a cast iron skillet with nonstick cooking spray and place over medium low flame.
   
3. Stuff the mixture into the jalapeno pepper halves, then place in the cast iron skillet. Cook for 3 minutes per side, or until the peppers are blistered and the stuffing is heated through.
   
4. Place on a serving plate and serve warm.
   

Hopefully, this book was able to inspire you to prepare and eat nutrient-dense, low calorie food so that you can not only lose weight, but also become healthier. With the fifty recipes that you have, you can create many week
s’
worth of meal plans. You can even put your own twist to the recipes using ingredients that are in season and more readily available in your area.

Of course, as with all other healthy weight loss diets, it takes discipline and a change of mindset to choose nutritious whole foods over convenient yet unhealthy processed foods. It is therefore wise to stay inspired by referring to this book whenever you have the urge to eat junk food, and fill your pantry with healthy ingredients so that you will be more likely to choose healthy as well.

Always remind yourself that you have the power to choose. Your fitness and weight loss goals are within reach and it is up to you to decide on whether you should grab it. Time waits for no one, so the sooner you get to eating healthy, the sooner you will have the body and health that you deserve.