Weight Loss Hit a Plateau? Try These Superfoods

Weight Loss Hit a Plateau? Try These Superfoods

Raspberries
The natural chemical responsible for raspberries' mouthwatering aroma is similar to capsaicin, the substance that puts the heat in hot peppers and has been shown to fire up metabolism. But one of the greatest benefits of this gorgeous berry is its fiber content. One cup provides a whopping eight grams, over 30 percent of the recommended daily intake. A classic fiber study concluded that for every gram of fiber we eat, we eliminate about seven calories, and research in Brazilian dieters found that over a six month period, each addition gram of fiber resulted in an extra quarter pound of weight loss.

How to Eat More: When combined with four other superfoods (whipped into a smoothie along with yogurt and almond butter and sprinkled into a spinach salad) this secret weapon can help you shed up to eight pounds in five days. Not up for a detox? Add a dash of cinnamon and citrus zest, mash a little, and top with toasted rolled oats for a quick mock cobbler.

Lima Beans
This often overlooked bean packs a one-two-three weight-loss punch. Not only are they high in fiber (see raspberries) with five grams per half cup, they're also a great source of potassium, a mineral with natural diuretic properties that sweeps excess sodium and fluid out of your body. And finally they're a bean! Studies show that regular bean eaters have smaller waistlines and a 22 percent lower risk of obesity.

How to Eat More: Add them to a garden salad, or marinate in balsamic vinaigrette with chopped red onion, minced celery and sliced grape tomatoes.

Kefir
This fermented milk drink can be made from cow, sheep or goat's milk or a plant-based version like coconut milk. Kefir is loaded with beneficial bacteria -- about 10 different strains compared to the two to three found in most yogurts, and those live and active cultures are thought to favor weight control. A recent Japanese study found that subjects who drank a fermented milk product for 12 weeks shed nearly 5 percent of their belly fat.

How to Eat More: You'll find kefir in the refrigerated dairy case of your supermarket, alongside milk and yogurt. Reaching for a plain, nonfat or lowfat version and doctor it up yourself. For a refreshing snack whip about 6 oz in the blender with about a cup of frozen fruit (berries, pitted cherries, mango, pineapple, peaches, a few tablespoons of natural nut or seed butter (peanut, almond, cashew, sunflower seed) and a dash of spices (cinnamon, cloves, nutmeg, etc.).

Good Old H2O
Agua's weight loss benefits have been debated for decades, but an intriguing new study found that adults who simply gulped two cups of water before meals enjoyed a major weight loss benefit -- they shed a whopping 40 percent more weight over a 12 week period. The same group of scientists previously found that subjects who drank two cups before meals naturally consumed 75-90 fewer calories, an amount that could really snowball day after day.

How to Eat More: Of course you can drink water with and between meals, but you can also eat it. Carrots, broccoli, spinach, tomatoes, watermelon and lettuce are each over 90 percent water. And if you dislike the taste of plain water, stir in a few sprigs of fresh mint and some fresh grated ginger or add them to your ice cube tray.

WHAT'S FOR DINNER?!

Cuban-Style Pork and Rice

Full of spice and exotic flavors, this Cuban take on the classic Spanish paella is an easy way to feed a hungry crowd.

 

Prep Time: 0 mins

Total Time: 1hr.45mins

SERVES 10

INGREDIENTS

• 1/4 cup paprika
• 1/4 cup lime juice
• 3 tablespoons extra-virgin olive oil, divided
• 2 tablespoons rum (optional)
• 2 teaspoons minced garlic plus 2 tablespoons chopped garlic, divided
• 2 teaspoons fresh oregano, chopped
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground pepper
• 1/2 teaspoon ground cumin cumin
• 1 1/2 pounds boneless pork chops (3/4-1 inch thick), trimmed, cut into cubes
• 2 cups onion, chopped
• 2 cups arborio rice or short-grain brown rice
• 2 14-ounce cans reduced-sodium chicken broth
• 2 14-ounce cans reduced-sodium chicken broth
• 1 cup canned diced tomatoes diced
• 2 tablespoons capers, rinsed
• 1/4 teaspoon saffron threads (see Note)
• 16 large raw shrimp (21-25 per pound), peeled and deveined (optional)
• 2 cups frozen artichoke hearts, thawed, or cooked green beans, fresh or frozen, thawed
• 1/2 cup roasted red peppers, cut into strips

Directions

1. Combine paprika, lime juice, 2 tablespoons oil, rum (if using), 2 teaspoons minced garlic, oregano, salt, pepper and cumin in a medium bowl, stirring to make a homogeneous paste. Add pork and stir to coat.

2. Heat the remaining 1 tablespoon oil in a Dutch oven over medium-high heat. Add the pork, leaving any excess spice mixture in the bowl to add later. Cook the pork, stirring, until just cooked on the outside and the spices are very fragrant, 2 to 3 minutes. Transfer the pork to a plate.

3. Add onion and the remaining 2 tablespoons garlic to the pan and cook, stirring often, until the onion is softened, 4 to 5 minutes. Add rice and cook, stirring, until well coated with the onion mixture. Stir in broth, tomatoes, capers, saffron and any remaining spice mixture. (If using brown rice, also add 3/4 cup water now.) Bring to a boil, then reduce to a low simmer; cook, stirring occasionally, 15 minutes for arborio, 30 minutes for brown rice.

4. Preheat oven to 350°F.

5. Stir shrimp (if using) and artichokes (or green beans) into the rice. Cover and bake for 20 minutes. Stir in the pork and any accumulated juices from the plate; scatter roasted peppers on top. Cover and continue baking until the rice is tender and the liquid has been absorbed (if you?ve added shrimp, they should be opaque and pink), 10 to 15 minutes more.

Note: Saffron is the dried stigma of a saffron crocus. It contributes a pungent flavor and intense yellow color to classic dishes like paella. Saffron is sold in threads and powdered form.

about this recipe

Don't worry if you have leftovers. They can easily be rewarmed in a microwave or combined with eggs to make a Spanish tortilla (omelet); or for a great cold dish, toss the leftover rice with cooked vegetables and a vinaigrette made with lime juice instead of vinegar.