Negative Calorie Diet Cookbook: 50 Top Rated Negative Calorie Meals-Natural Fat Burning Advantage To Help In Natural Weight Loss (6 page)

Makes 9 servings

Ingredients:

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3 14-oz canned diced tomatoes

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3/4 lb. okra, sliced

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3/4 lb. green beans, sliced

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2 onions, chopped

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2 green bell peppers, seeded and chopped

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3 Tbsp. freshly squeezed lemon juice

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2 eggplants, sliced

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5 medium zucchini, sliced

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2 1/2 tsp chopped fresh oregano leaves

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1 1/2 Tbsp. chopped fresh basil

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Sea salt

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Freshly ground black pepper

How to Prepare:

1. Set the oven to 325 degrees F.
   
2. Mix together the tomatoes and their juices, okra, onion, bell pepper, green beans, oregano, basil and lemon juice in a large baking dish, leaving ample space between the brim of the dish and the mixture to fit in the eggplant and zucchini later. Season with salt and pepper to taste.
   
3. Cover the baking dish with aluminum foil or with a lid, then bake for 18 to 20 minutes.
   
4. After 20 minutes, carefully uncover the baking dish and add the zucchini and eggplant on top.
   
5. Cover again, then bake for 1 hour.
   
6. Uncover and let stand for 5 minutes, then serve.
   

Makes 4 servings

Ingredients:

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1 cup trimmed button mushrooms

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1 large Portobello mushroom cap, chopped

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1/2 cup cooked brown rice, preferably short grain

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1 garlic clove

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1 small onion, minced

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1/2 small carrot, grated

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1/2 Tbsp. olive oil

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1/2 Tbsp. sherry

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1 tsp freshly squeezed lemon juice

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2 1/2 Tbsp. white miso

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2 1/2 Tbsp. sunflower seeds

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1/2 cup raw cashews

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Optional: 1/2 cup dried gluten-free bread crumbs

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1/4 tsp freshly ground black pepper

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Olive or canola oil

How to Prepare:

1. Place the button and Portobello mushrooms in a food processor and process until chopped fine.
   
2. Place a wok over medium flame and heat the oil, then stir in the garlic, onion, carrot and chopped mushrooms until tender. Transfer into a mixing bowl.
   
3. Ground the sunflower seeds and cashews in the food processor, then add the black pepper, sherry, lemon juice and miso. Blend until pasty.
   
4. Fold the paste into the mushroom mixture and add the brown rice. Mix well until thoroughly combined, then cover the bowl and refrigerate overnight, or for at least 6 hours.
   
5. To cook, set the oven at 375 degrees F.
   
6. Scoop out the mixture with a large spoon and form 4 balls. Lightly grease a baking sheet with the oil, then place the patties on top, flattening them down to about an inch.
   
7. Set the oven rack in the mid-section, then place the baking sheet on it. Bake the burgers for 25 minutes, then serve.
   

Makes 6 servings

Ingredients:

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6 salmon fillets

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1 head cabbage, shredded

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3 apples, cored, peeled and diced

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2 fennel or celery heads, diced

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1 cup vegetable broth

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Sea salt

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Freshly ground black pepper

How to Prepare:

1. Set the oven to 350 degrees F.
   
2. Season the salmon fillets with salt and pepper, then wrap in aluminum foil and place on a baking dish. Bake for half an hour.
   
3. Meanwhile, place a saucepan over medium flame and simmer the chicken broth. Add the cabbage, cover and let simmer for 10 minutes.
   
4. Remove the cover from the saucepan and stir in the fennel. Cover again and simmer for 10 minutes.
   
5. Stir in the apple and season with salt and pepper, then simmer, uncovered, until the broth evaporates.
   
6. Divide the cabbage mixture among four plates, then lay the baked salmon on top and serve right away.
   

Makes 2 servings

Ingredients:

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1/2 tsp minced garlic

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12 oz. fresh asparagus

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12 oz. fresh arugula

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1 1/2 tsp extra virgin olive oil

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1 cup fresh basil leaves

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2 zucchini, sliced into thin noodles (with a spiralizer or mandolin)

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1/2 oz. freshly grated Pecorino Romano cheese

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Sea salt

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Freshly ground black pepper

How to Prepare:

1. Trim the tough ends off the asparagus, then slice thinly lengthwise. Set aside.
   
2. Heat a cast iron skillet over medium high flame and add a tablespoon of water. Add the asparagus and garlic. Sau
   t
   é until asparagus becomes bright green and tender.
   
3. Stir in the basil and sau
   t
   é until wilted. Transfer to a plate and set aside to cool.
   
4. Transfer the asparagus into a food processor and add the arugula. Blend into a paste. Add the olive oil and blend again until thoroughly combined.
   
5. Heat a tablespoon of water in the cast iron skillet, then add the zucchini noodles. Sau
   t
   é until tender, then transfer to a bowl.
   
6. Mix the asparagus and arugula pesto into the zucchini pasta and season to taste with salt and pepper. Sprinkle with cheese on top, then serve right away.
   

Makes 6 servings

Ingredients:

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1 large onion, sliced

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3 carrots, sliced thinly on the diagonal

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6 red bell peppers, chopped into cubes

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1 1/2 lb. fresh spinach

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5 cups fresh mushrooms, stems discarded

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3 cups chopped bok choy

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6 cups chopped broccoli florets

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2 large Boston or Romaine lettuce heads, divided into whole leaves

For the Sauce:

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1/3 cup water

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1/2 cup raw almond butter

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1/3 cup unsweetened nut milk

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3 garlic cloves, chopped

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4 1/2 Tbsp. unhulled sesame seeds

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3/4 inch fresh ginger, peeled and minced

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Hot pepper flakes

How to Prepare:

1. Simmer 3 tablespoons of water in a cast iron skillet and add the broccoli, bell peppers onion, and carrots for 5 minutes.

Makes 2 servings

Ingredients:

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4 Tbsp. unsalted canned black beans, rinsed and drained thoroughly

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4 egg whites

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1 cup cremini mushrooms, gills discarded

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2/3 cup freshly grated raw beet

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4 romaine lettuce leaves

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1 tomato, sliced into thin rounds

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1 small red onion, slice into very thin rounds

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Chili powder

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Sea salt

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Freshly ground black pepper

How to Prepare:

1. Set the oven to 350 degrees F.
   
2. Blend the black beans, beet and mushrooms in a food processor until pasty. Season with chili powder, salt and pepper, then blend in the egg whites until thoroughly combined.
   
3. Line a baking sheet with parchment paper and spoon the mixture onto it to form thick patties.
   
4. Bake the patties for 3 minutes per side in the oven, or until firm.
   
5. Slide the patties between lettuce leaves and add tomato and red onion rounds. Serve right away.
   

The best way to prevent hunger cravings for salty and fatty foods that cause weight gain is to have small, frequent healthy snacks. If you are storing any junk food at home, it is best to give them away to your local soup kitchen and then stock up on the suggested ingredients for the negative calorie diet. The following recipes are perfect substitutes for comfort foods and other regular snacks. Refrain from using salts and sugars whenever possible, nevertheless they are included in the recipes in case you cannot completely let these two flavors go just yet.

Ideally, just stick to snacking on any of the foods listed in chapter one, preferably raw if not steamed or baked. However, if you really want to snack on something with more flavor then you can make these snacks ahead of time and store them in your refrigerator or pantry.

Makes 2 servings

Ingredients:

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1 cup peeled grated parsnip

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1 cup peeled grated apple

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1/2 cup peeled grated beet

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3 Tbsp. coconut sugar

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1/2 tsp cinnamon

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1 1/2 Tbsp. unsweetened cacao powder

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Sea salt

How to Prepare:

1. Set the oven to 325 degrees F.
   
2. In a microwaveable bowl, mix together all of the grated ingredients, then microwave for 1 minute or until tender. Mix well, then microwave again for 1 minute.
   
3. Fold the coconut sugar, cinnamon and a pinch of salt into the fruit and veggie mixture, then set aside to cool slightly.
   
4. Divide the mixture into four balls, then arrange on a baking sheet lined with parchment paper and bake for about 10 minutes or until crisp.
   
5. Remove from the oven and set on a wire rack to cool slightly. Sprinkle the cacao powder on top, then transfer to an airtight container and refrigerate for up to 3 days.