Friday, April 15, 2011

Lose Extra Weight with 3 Easy Tricks

Step one to losing those holiday pounds: Cut back on the calories, and amp up the exercise. Simple formula. But for extra fat blasting, try these three easy diet tricks:
Sip tea, slow down, and take notes. Yep, these three strategies could mean dropping even more pounds -- or dropping them more quickly.

1. Come to the light. The light-colored tea, that is. In lab research, human fat cells became significantly less fat when treated with a white-tea extract. Because white tea is less processed than green or black, it retains higher concentrations of compounds that seem to help with fat-cell metabolism.

2. Watch your speed. There are two eating habits that can triple your chances of being overweight, according to research. The first is eating fast. The second is eating until you're completely full. Stop when you're about 80 percent full.

3. Take notes. Keeping a food diary can double your weight loss success, a recent study showed. Keeping track of every bite makes you think and reflect more about your next food choice.

What's Your Goal?
Whether your weight loss goals are big or small this year, one of these plans will get you on the right track:

Lose a little. Get rid of those last few pesky pounds fast with this plan.
Lose a lot. Work your way to a 100-pound (or more) weight loss with this plan.
Lose your belly. This targeted plan can take 2 inches off your waist in 2 weeks

WHAT'S FOR DINNER?!

Turkey-Mushroom Burgers

Ground turkey is the standard lean alternative to ground beef--and a good one--but burgers made from it can be dry and bland. These turkey burgers are particularly moist and flavorful because mushrooms are used to extend the ground meat.

Serves: 6

INGREDIENTS

2 slice(s) whole-wheat sandwich bread, crusts removed, torn into pieces
8 ounce(s) white mushrooms, wiped clean
3 teaspoon(s) extra-virgin olive oil, divided
1 medium onion, finely chopped
2 clove(s) garlic, minced
1/2 cup(s) Scallion-Lemon Mayonnaise (optional)
1 pound(s) lean ground turkey breast
1 large egg, lightly beaten
3 tablespoon(s) chopped fresh dill
1 1/2 tablespoon(s) coarse-grained mustard
1/2 teaspoon(s) salt
1/4 teaspoon(s) freshly ground pepper
6 whole-wheat buns, (optional)
Lettuce leaves & tomato slices, for garnish

Place bread in a food processor and pulse into fine crumbs. Transfer to a large bowl. Pulse mushrooms in the food processor until finely chopped.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion, garlic and the mushrooms; cook, stirring occasionally, until tender and liquid has evaporated, about 10 minutes. Add to the breadcrumbs and let cool completely, 15 to 20 minutes.
Meanwhile, prepare Scallion-Lemon Mayonnaise, if using.
Preheat grill to medium-high.
Add ground turkey, egg, dill, mustard, salt and pepper to the mushroom mixture; mix well with a potato masher. With dampened hands, form the mixture into six 1/2-inch-thick patties, using about 1/2 cup for each.
Oil the grill rack. Brush the patties with the remaining 1 teaspoon oil. Grill until no longer pink in the center, about 5 minutes per side. (An instant-read thermometer inserted in the center should register 165 degrees F.) Meanwhile, split buns and toast on the grill for 30 to 60 seconds, if using. Serve burgers on buns, garnished with lettuce, tomato and Scallion-Lemon Mayonnaise, if desired.