Carbs to Lose Belly Fat

Is your problem spot that area right around your belt buckle? Well then, here are two kinds of healthy carbs you should be eating: beans and whole grains.
In a study, obese men and women who were put on a heart-healthy diet lost more belly fat when their daily meals emphasized these two foods rather than refined grains.

Bellies and Beans
In the 18-month study, all participants ended up losing about the same amount of weight. But the people eating diets rich in beans and whole grains enjoyed especially good results around their middles. And all that was required for extra middle melting was eating whole grains instead of refined and replacing two daily grain servings with a couple of servings of beans -- like lentils, chickpeas, or kidney beans. These changes created a low-glycemic-index diet that was satisfying, blood-sugar-balancing, and belly-fat blasting.

How Good Carbs Help
Other research has linked higher bean consumption with less belly fat, probably because beans -- like whole grains -- are made of good, less energy-dense carbs that are higher in fiber and take longer to digest, keeping you satisfied longer. Here are a few other strategies you can adopt to help drop more belly fat:

• Cheer up.
• Make all the right moves. Exercise at least three times a week.  For tips on various forms of exercises, check out the past posts on this blog.
• Get more antioxidants. Onions and other antioxidant-rich foods may help slow weight gain around your middle.  In a past post I have listed 11 other foods that can help you lose weight.

WHAT’S FOR DINNER?!

TEXAS CHILI

This Chili has a different twist with an ingredient which will surprise you, but it's delicious.  And.... the great thing about Chili is that leftovers are awesome and taste better.

Prep Time:

30 mins

Total Time:

2 hr

Serves 6

 INGREDIENTS

• CHILI:
• 3 dry chipotle peppers
• 2 28-ounce cans crushed tomatoes
• 1 tablespoon canola oil
• 3 pounds ground beef chuck
• 2 red onions, chopped
• 2 garlic cloves, peeled and minced
• 2 teaspoons chili powder
• 1 tablespoon cumin seeds, crushed
• 2 teaspoons salt
• 1 cinnamon stick
• 1 tablespoon dried oregano
• 2 15-ounce cans kidney beans, drained and rinsed
• 1/4 cup masa harina (Mexican hominy flour)
• 3 ounces Mexican chocolate
• shredded tortilla chips

• SOUR CREAM:
• 1/2 cup sour cream
• juice of one lime
• 1 tablespoon cilantro, chopped

Directions

Soak chipotle peppers in water till soft and chop.

In a large Dutch oven, heat oil over medium-high heat. 

Brown the meat on all sides. 

Add the onions, garlic, chili powder, chipotle chili and cumin. 

Sauté until onions are softened and fragrant. 

Mix in the masa harina. 

Continue cooking on medium heat.

Add crushed tomatoes, salt, cinnamon stick, oregano and 2 cups water and bring to a boil. 

Reduce heat to a slow simmer.

Stir in the kidney beans and continue to cook, covered, for another 30 minutes, stirring occasionally add the chocolate and continue to cook for an additional 30 minutes, stirring occasionally.

Meanwhile, mix sour cream with lime juice and cilantro and set aside.
 
To serve, divide into bowls and top with a dollop of sour cream and tortilla chips.