If I we're drawing a road map to living the best life you can, I’d start with this: PUT QUALITY…
Five Kitchen Tips to Dial in Fat Loss
Written by Dr. Kellyann Petrucci
One thing I know from decades of helping people lose weight is that little changes can make a big difference. And I also know that the more positive changes you make, the bigger your reward on the scale will be! So today, I’m sharing five of my favorite weight loss “hacks.” Here they are.
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Get a pressure cooker. One of the main reasons why people fall off the wagon when it comes to dieting is that cooking healthy food can take a lot of time. When you come home tired and starving, it’s all too easy to say “the heck with it” and order up Chinese food or pizza.
With a pressure cooker, you won’t have this problem. In just minutes, you can cook meat or poultry—even if it starts out frozen!
If pressure cookers scare you, relax. Modern pressure cookers have tons of safety features to guarantee that you’ll be totally safe.
Ditch rancid, unhealthy fats and replace them with natural fats. Did you know that so-called “healthy” seed oils like corn and canola oil are heavily processed, bleached, and usually rancid by the time they reach your store? Ick! These oils also have an unhealthy ratio of omega-6 to omega-3 fatty acids.
So toss them, and switch to virgin coconut oil, grassfed ghee (clarified butter), olive oil, avocado oil, and beef tallow. These fats are packed with nutrition, and they’ll actually help you burn fat. In addition, they’ll build the healthy cell walls that give you the gorgeous skin you want.
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Get a Veggetti—yes, a Veggetti! I love this little hand-held gadget so much I want to marry it. In seconds, the Veggetti makes thick or thin veggie pasta from zucchini or spiralizes cucumbers or carrots for salads. It’s the perfect way to add healthy, high-fiber veggies to your diet (and give fattening pasta the boot).
Want a bonus? It’s dishwasher-safe, so there’s no cleanup.
Learn to love cauliflower. If you grew up eating mushy, flavorless cauliflower, I totally get why you might be saying, “Ugh.” But cooked right, cauliflower is delicious—and it’s one of the most versatile veggies around. Zip cooked cauliflower in the food processor with bone broth and butter, and you get creamy mashed “potatoes.” Chop it finely, and you get cauliflower “rice.” You can even make a killer cauliflower-crust pizza—really!
Bake your bacon. When it comes to eating low carb, one popular selling point is: “Yes, you can eat bacon!” But I have three cautions here. The first is that you need to buy bacon that’s nitrate- and sugar-free. The second is that you should eat bacon in moderation. And the third is that you’ll want to get rid of the excess fat in your bacon.
The best way to get crispy bacon without loading up on fat—and without standing over a hot stove forever—is to bake your bacon. Just place the bacon on a sheet pan lined with parchment paper, stick the pan in a cold oven, and set the oven for 400 degrees. In about 18 minutes, it’ll be done. (And cleanup is a breeze.) Drain it on paper towels to remove more fat.
There you have it: five kitchen hacks that can make your meal prep easier, help you stay on course, and add more fat-burning power to your diet. Give them a try, and I’m betting that you’ll drop those extra pounds even faster!
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