Healthy Low Calorie Vegetable Food
VERY LOW CALORIE VEGETABLE SOUP
All of these vegetables are considered by some to be "negative calorie." They're supposed to take more calories to digest than actually in the vegetable due to the high fiber content. This soup is made in a HUGE stock or lobster pot and really needs to be cooked for 8-10 hours to get the desired stew-like texture. I cook it about 5 hours the first day and then enjoy it as a vegetable soup. The next day it cooks another 5 or 6 hours and it becomes thick and more hearty. It's like having two soups in one. The amount of water you use depends on the size of your pot. I used at least a gallon of water. You can also use Knorr's cube of your choice or extra onion soup mix if you desire a more intense flavor in your soup. I ate this soup for three days with some additional fruit and vegetables during the day and lost 4 pounds. A very tasty and filling way to drop a few.
Provided by romanladee
Categories Brown Rice
Time 10h20m
Yield 20 serving(s)
Number Of Ingredients 12
Steps:
- Cut all vegetables as directed and add to stock pot. Add onion soup mix and add enough water to cover all vegetables. If you have a smaller pot, you will have to half or quarter the recipe to fit your pot. As long as you have enough water to cover your vegetables, you will be fine. Bring to a boil and then add your uncooked brown rice. Add more water as needed during the cooking process.
- This is best made the day before and allowed to "stew." The flavors will be more intense and less salt and seasoning will be needed. The servings listed is for the full amount of vegetables in a large stock or lobster pot.
LOW CALORIE VEGETABLE FRITTATA
From Self Magazine! This stays great in the fridge and can be reheated for a healthy and quick breakfast all week long. Self says that eggs can help you drop pounds by revving your calorie burn and curbing cravings. (If you aren't a huge kale fan, even though it is great for you, just sub fresh spinach.)
Provided by Mandrin
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350°F.
- Coat an 8-inch oven-safe skillet with cooking spray.
- Heat oil over medium-high heat and add jalapeño, shallot and garlic.
- Reduce heat to medium and cook, stirring occasionally, until shallot begins to soften, 2 to 3 minutes.
- Add kale and cook until it begins to soften, 4 to 5 minutes more.
- Mix whole eggs, egg whites, yogurt, Parmesan, salt and pepper in a bowl.
- Transfer kale mixture to a plate and coat skillet again with cooking spray.
- Return kale to skillet and pour in egg mixture.
- Bake, uncovered, until eggs are firm in the center, 15 to 20 minutes.
- Cool 5 minutes before slicing. Cool completely before storing in an airtight container, refrigerated, for up to 1 week. Serve each slice with a piece of toast.
Nutrition Facts : Calories 138.9, Fat 4.3, SaturatedFat 1.2, Cholesterol 72.1, Sodium 346, Carbohydrate 17.2, Fiber 2.5, Sugar 2.5, Protein 9.2
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- Broccoli. 31 calories per cup (91 g) Broccoli is one of the best weight loss vegetables out there. It is low in calories but also has impressive amounts of protein and fiber, both of which help to fill you up.
- Mushrooms. 15 calories per cup (70 g) Because of their chewy texture, mushrooms are a great replacement for meat. In this study 73 obese adults took part and consumed a diet containing either red meat or mushrooms.
- Brussels sprouts. 38 calories per cup (88 g) Like broccoli, Brussels sprouts contain both protein and dietary fiber (a cooked cup has 4 g of each), which makes them much more filling than other vegetables.
- Kale. 33 calories per cup (67 g) The mighty kale, often considered to be the healthiest food on the planet. Available in green and purple varieties, it too is another vegetable that has good amounts of protein and fiber.
- Carrots. 52 calories per cup (128 g) Carrots are the best dietary source of vitamin A, providing you with 400% of your daily value per cup. They have the added benefit of being rich in naturally occurring sugars, which gives them a sweet taste.
- Beets. 58 calories per cup (136 g) Another sweet tasting vegetable is the beet (beetroot to be precise). Be careful when preparing this vegetable, the pigment it contains will stain anything that it touches, including your favourite T-shirt!
- Bok choy. 20 calories per cup (170 g) Also known as pak choi, this dark green vegetable is a type of Chinese cabbage that is a big part of Oriental cuisine, but is also being used more and more all over the world.
- Cucumber. 16 calories per cup (104 g) By holding a cucumber in your hand, you would never be able to tell that it is made up of more than 90% water. A lot of people tend to mistake thirst for hunger and reach out for food instead of a glass of water; eating plenty of water rich foods can help prevent dehydration.
- Watercress. 4 calories per cup (34 g) You didn’t read that wrong, a cup of watercress has only 4 calories! This is because it is made up of 95% water, which has 0 calories.
- Lettuce. 10 calories per cup (72 g) Both iceberg and romaine lettuce are incredibly low in calories, containing just 8 – 10 calories per cup. Like most leafy greens, romaine lettuce is an excellent source of vitamins A & K, which are needed to maintain the health of your skin, eyes, hair and bones.
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