Negative Calorie Diet Cookbook: 50 Top Rated Negative Calorie Meals-Natural Fat Burning Advantage To Help In Natural Weight Loss (3 page)

Makes 1 serving

Ingredients:

●
        
1/2 frozen banana

●
        
1/4 cup avocado

●
        
1 cup baby spinach

●
        
1 cup romaine lettuce

How to Prepare:

1. Combine the avocado and banana in a high power blender. Blend until smooth.
   
2. Add the spinach and lettuce, then blend until smooth.
   
3. Pour into a tall glass and serve right away.
   

Soups are the best way to get rid of your hunger cravings without gaining a lot of calories from each spoonful. Whenever possible, stick to clear broths and veer away from the creamy ones, although the latter does add some variety in terms of flavor and texture.

Take care not to become too dependent on the salt as you flavor your broths as well, because sodium can make you bloat and gain a lot of weight without trying. Instead, season your soups with more peppers, herbs, spices, and of course, the vegetable ingredients themselves.

Makes 3 quarts

Ingredients:

●
        
3 1/2 quarts cold water

●
        
2 medium tomatoes, chopped

●
        
2 medium onions, chopped

●
        
5 celery stalks, chopped

●
        
3 large carrots, chopped

●
        
2 medium leeks, chopped and rinsed

●
        
1 1/2 pints chopped mushrooms

●
        
5 garlic cloves

●
        
5 bay leaves

●
        
2 medium potatoes, peeled and chopped

●
        
6 whole sprigs fresh thyme

●
        
1 bunch flat leaf parsley

●
        
1 1/2 tsp black or white peppercorns

●
        
Sea salt

How to Prepare:

1. In a heavy stock pot, combine all of the ingredients except the peppercorns.
   
2. Cover and place over high flame. Bring to a boil.
   
3. Once boiling, reduce to a simmer and set to low flame. Simmer gently for approximately an hour.
   
4. Sprinkle in the peppercorns and simmer for an additional 20 minutes.
   
5. Turn off the heat and strain out all the solids using a mesh strainer. Season to taste with salt, then divide into desired amounts and refrigerate for up to 2 weeks or freeze for up to 2 months.                        
   

Makes 2 quarts

Ingredients:

●
        
2 quarts vegetable broth

●
        
2 inches unpeeled fresh ginger, sliced

●
        
4 pieces dried kombu, 4 inches each

●
        
1/4 cup red or white miso

How to Prepare:

1. Pour the vegetable broth into a pot and place over high flame.
   
2. Add the Kombu and ginger into the pot, then bring to a boil.
   
3. Once boiling, reduce to a simmer and let simmer for 10 minutes.
   
4. After 10 minutes, turn off the heat and stir in the miso. Best served piping hot.
   
5. Divide excess into desired amounts and refrigerate for up to 2 weeks or freeze for up to 2 months.
   

Makes 3 quarts

Ingredients:

●
        
1 1/2 Tbsp. olive oil

●
        
3 medium onions, chopped

●
        
6 shallots, peeled and halved

●
        
2 medium leeks, sliced and washed

●
        
2 1/2 garlic bulbs, halved

●
        
3 carrots, sliced

●
        
2 medium tomatoes, chopped

●
        
5 bay leaves

●
        
5 fresh thyme sprigs

●
        
5 fresh rosemary sprigs

●
        
1 1/2 tsp black peppercorns

●
        
1/3 cup tamari

How to Prepare:

1. Set the oven to 400 degrees F.
   
2. Place the shallots, garlic, onions, tomato, leek and carrots in a bowl and drizzle with olive oil. Toss to coat.
   
3. Spread the vegetables on a baking sheet and roast in the oven for an hour. Stir once every 15 minutes to prevent from burning.
   
4. Place the roasted vegetables into a large stock pot and pour in the cold water.
   
5. Cover the pot and place over high flame. Bring to a boil.
   
6. Once boiling, reduce to low flame and let simmer for half an hour.
   
7. After 30 minutes, stir in the peppercorns and herbs. Let simmer for 20 minutes, then remove from heat, and stir in the tamari. Best served piping hot.
   
8. Divide excess into desired amounts and refrigerate for up to 2 weeks or freeze for up to 2 months.
   

Makes 2 servings

Ingredients:

●
        
1 large leek, rinsed and chopped (white and pale green parts)

●
        
2 garlic cloves, minced

●
        
2 small carrots, peeled and chopped

●
        
3 cups vegetable broth

●
        
1 1/2 cups cooked unsalted white beans, drained

●
        
1 1/2 cups sliced shiitake mushrooms

●
        
2 1/2 cups watercress, stems discarded

●
        
1/2 tsp herbes de Provence

●
        
Freshly ground black pepper

How to Prepare:

1. Simmer 2 1/2 tablespoons of water in a saucepan. Stir in the garlic, carrot, and leeks and sau
   t
   é until tender.
   
2. Stir in the mushrooms and sau
   t
   é until tender, then add the beans, herbes de Provence, broth and watercress.
   
3. Simmer over low flame for 8 minutes, then turn off the heat and let cool slightly.
   
4. Transfer most of the soup solids into a blender using a slotted spoon, then process until smooth.
   
5. Return the puree into the pot and simmer until heated through. Season to taste with black pepper, then serve right away.
   

Makes 4 servings

Ingredients:

●
        
1 tsp water

●
        
2 cups shredded green cabbage

●
        
1 1/2 cups vegetable broth

●
        
3/4 tsp minced garlic

●
        
1 Tbsp. sweet paprika

●
        
1/2 Tbsp. caraway seeds

●
        
1 cup chopped diced tomatoes, juices reserved

●
        
1/2 cup pureed tomato

●
        
2 1/2 Tbsp. cider vinegar

●
        
1 tsp freshly grated lemon zest

●
        
Sea salt

●
        
Freshly ground black pepper

How to Prepare:

1. Place a soup pot over medium flame and heat the water. Stir in the onion, caraway seeds and garlic, and sau
   t
   é until tender.
   
2. Add the paprika and mix well until combined. Stir in the diced tomatoes together with their juices, then add the vinegar, pureed tomato and water. Let simmer for 3 minutes.
   
3. Stir in the shredded cabbage and lemon zest, then simmer for 15 to 20 minutes, uncovered, until the cabbage is crisp tender.
   
4. Season to taste with salt and pepper, then serve.
   

Makes 3 servings

Ingredients:

●
        
1/2 Tbsp. olive oil

●
        
2 garlic cloves, minced

●
        
1 leek, rinsed and chopped

●
        
3/4 lb. chopped broccoli

●
        
2 1/2 cups vegetable broth

●
        
1/2 lb. red potatoes, peeled and chopped

●
        
1 Tbsp. chopped fresh chives

●
        
Sea salt

●
        
Freshly ground white pepper

How to Prepare:

1. Heat the olive oil in a soup pot over medium flame and sau
   t
   é the garlic and leeks until tender.
   
2. Stir in the potatoes and broccoli, then sau
   t
   é until crisp.
   
3. Pour in the broth and season with white pepper. Let simmer, then reduce to low flame and cover.
   
4. Continue to simmer for 8 to 12 minutes, or until the vegetables are fork tender.
   
5. Transfer the solids into a food processor or blender using a slotted spoon, or use an immersion blender, then blend until pureed. Return to the pot and reheat.
   
6. Season to taste with salt and pepper, then serve.
   

Makes 4 servings

Ingredients:

●
        
1 1/2 quarts vegetable or chicken broth

●
        
6 oz. boneless, skinless chicken thighs

●
        
1 bay leaf

●
        
1 celery rib, diced

●
        
1 small onion, diced

●
        
1 medium carrot, diced

How to Prepare:

1. Pour the broth into a soup pot and place over medium flame. Bring to a boil.
   
2. Stir in the vegetables and bay leaf, then reduce to a simmer.
   
3. Finely chop the chicken meat and add into the pot. Stir well.
   
4. Continue to simmer for about 25 to 30 minutes, then serve.
   

Makes 6 servings

Ingredients:

●
        
2 1/2 cups water

●
        
5 carrots, chopped

●
        
5 cups broccoli florets

●
        
1 1/2 cups chopped cauliflower

●
        
1 1/2 cups diced pumpkin

●
        
2 small onions, chopped

●
        
3 garlic cloves, minced

●
        
1 1/2 Tbsp. Dijon mustard

●
        
3 Tbsp. arrowroot powder

●
        
Sea salt

●
        
Freshly ground black pepper

How to Prepare:

1. Boil the water in a soup pot and add the onion, garlic, cauliflower, broccoli and carrot. Bring to a boil, then reduce to a simmer.
   

1. Simmer the soup for 6 minutes, then turn off the heat and let stand until cooled. Transfer the solids into a food processor or blender using a slotted spoon, or use an immersion blender, then blend until pureed. Return to the pot and reheat.
   

1. Season with salt, pepper and mustard, then bring to a boil. Once boiling, reduce to a simmer.
   
2. Stir in the arrowroot powder and squash, then simmer until thickened. Serve right away.