Weight loss is all about what you put on your plate. But that doesn’t mean sticking to a diet of plain veggies and tasteless grilled meats. Stock these five must-have items in your kitchen to keep your palate happy all day long.
Get that “fried” crunch without the fat. The Asian version of breadcrumbs is flakier and crispier and absorbs less oil than the traditional kind.
These vine-ripened beauties—lusciously in season right now—are teeming with fiber, which keeps you full without extra calories.
Fresh herbs intensify your food’s flavor so you can use less salt and fat, and studies show this fragrant, summery leaf helps steady blood sugar.
A good reason to do this ‘dew: A single cup nets you nearly half your daily quota of vitamin C, which research shows may aid fat burning during exercise.
Protein doesn’t get much leaner than this shellfish, which packs 10 grams of the muscle-building stuff into a mere two ounces, along with a dose of omega-3s.
(Hit the reset button—and burn fat like crazy with The Body Clock Diet!)
HONEYDEW BASIL SMOOTHIE
Blend together 1 cup cubed honeydew, 1/2 cup vanilla yogurt, 1/2 cup ice, and 1/4 cup basil leaves until smooth. Garnish with melon wedge.
Mix 2 Tbsp panko with 1/2 tsp lemon zest and 1 tsp oil on a baking sheet, and crisp in a 350°F oven, 5 minutes. Whisk 2 tsp each olive oil and lemon juice with 1 tsp chopped basil. Layer 2 cups greens, 1/2 cup diced tomato, 1/2 cup diced honeydew, and 6 cooked shrimp. Top with dressing and toasted panko.
Tomatoes also star in this summertime peach tomato salad:
TEX-MEX SHRIMP BITES
Arrange 10 baked tortilla scoops on a baking sheet. Stir together 1/4 cup chopped cooked shrimp, 1/4 cup chopped tomato, 1 chopped scallion, and 1 tsp taco seasoning. Divide among tortilla scoops and top each with 1/2 tsp grated cheddar. Bake at 350°F until cheese melts, 4 minutes. Garnish with more chopped scallion.
PESTO SHRIMP OVER TOMATO
In a food processor, combine 1/2 cup basil leaves; 1 Tbsp each grated cheddar, panko, and olive oil; 2 tsp lemon juice; and 1 clove garlic. Transfer to a bowl and toss with 7 cooked medium shrimp. Thickly slice 1 large tomato; sprinkle with salt and pepper. Arrange on a plate and top with pesto shrimp. Garnish with more cheese.
HONEYDEW YOGURT POP
In a small nonstick skillet, toast 1/2 tsp panko with 1/4 tsp brown sugar, about 1 minute. Thread three cubes of melon on a wood skewer. Spread 2 Tbsp vanilla yogurt over melon in a thin layer and place on a parchment-lined plate. Sprinkle with sweetened breadcrumbs and freeze until the yogurt is solid, about 30 minutes.
via: INFORMATION NIGERIA