THE 15 BEST FAT-BURNING FOODS

The melting away of tummy fat can be boosted by eating foods that are rich in protein. Protein-based foods increase your metabolism since it takes more energy to digest protein than other food sources.

In turn, this increased energy need, requires a greater amount of calories to be burned. Burning extra calories helps to melt away tummy fat.

Here is a simple list:

Poultry

Finfish

Read Meat

Egg Whites - yeah..could be tasteless to some but if you care about your waistline, it could be your next best friend :-)

Snacks - oh no...not the sweet kind hehe  You should go for the nutty ones :-). For example, a 1-ounce serving of dry-roasted soybeans (also known as soy nuts) will supply you with 11g of protein. This is the equivalent of meeting 22 percent of your daily nutritional allotment of protein.

A 1-ounce serving of raw soybeans, on the other hand, contains a comparable 10g of protein, according to Nutritiondata.com. Watch your portion sizes, however, since the calories and fat content can add up fast. In small amounts, snacks can contribute to the melting away of tummy fat.

And here it is, the list of 15 Best Fat-Burning Foods that start melting your waistline the moment they leave your plate and enter your mouth. They build muscle, promote fat burning, or simply use energy (i.e., burn calories) just to digest them! You might want to do some shopping ;-)

Almonds and other nuts (with skins intact)
= Build muscle, reduce cravings

Dairy products (fat-free or low-fat milk, yogurt, cheese)
= Build strong bones, fire up weight loss

Eggs
= Build muscle, burn fat

Turkey and other lean meats
= Build muscle, strengthen immune system

Berries
= Improve satiety, prevent cravings

Enova oil (soy and canola oil)
= Promotes fullness, not easily stored as fat

Peanut butter
= Boosts testosterone (a good thing even in women), builds muscle, burns fat

Fatty fish (such as salmon, tuna, mackerel)
= Trigger fullness, fire up fat burning

Grapefruit
= Lowers insulin, regulates blood sugar and metabolism; be sure to eat the fleshy white membranes

Green tea
= Fires up fat burning

Chili peppers
= Spikes metabolism

Spinach and green vegetables
= Fight free radicals and improve recovery for better muscle building

Whole grains (quinoa, brown rice, whole grain cereal)
= Small doses prevent body from storing fat

Beans and legumes
= Build muscle, help burn fat, regulate digestion

Whey
= Builds muscle, burns fat


But hey, whatever shape you are, you must always love yourself...

Cheers..

Four Seasons Crab Meat Cakes, Crisp Beets, and Sweet Potatoes

If you've ever been lucky enough to stay at a Four Seasons hotel, then you know exactly why this chain is rated as one of the top 5-star luxury hotels.  From their rooms to their restaurants, the
attention to detail is impeccable.  Fortunately for you, you don't have to spend a ton of money to enjoy an elegant Four Seasons dish.

Today's 5 star secret recipe will show you how to make one of Four Seasons signature appetizers at home.  Fresh lump crab meat is used to create these gourmet crab cakes which are served with crisp beets and sweet potatoes.

Enjoy the meal...not the bill ;-)

Four Seasons Crab meat Cakes, Crisp Beets, and Sweet Potatoes

12  slices white bread, crust removed
2   beets, peeled and sliced
1   sweet potato, peeled and sliced
1/2  cup all purpose flour
1 1/2 cups vegetable oil
1/2  cup butter
4  tablespoons chicken stock
4  tablespoons milk
1/2  cup Pommeray mustard
Salt
Ground black pepper
2  teaspoons crushed yellow mustard seed
2  teaspoons ground turmeric
2  teaspoons curry powder
1  teaspoon paprika
2   egg yolks
1 1/4 cups mayonnaise
1  dill pickle, finely diced
2  stalks celery, finely diced
2  pounds lump crab meat, shells removed

Chop the bread in a food processor and transfer resulting crumbs to
a large mixing bowl. Set aside.

Slice beets and sweet potatoes and dust with 1/4 cup of the flour.
In a large skillet, heat vegetable oil until very hot, then add
beets and sweet potatoes. Cook until crisp, approximately 30
seconds. Remove from oil and drain. Set aside and keep warm.

Over a low flame, melt 1/4 cup of the butter. Using a wooden spoon
stir in the remaining flour. Add chicken stock and milk and simmer,
approximately 10 minutes. Add Pommeray mustard, salt, pepper,
mustard seed, turmeric, curry powder, and paprika and stir.
Continue simmering for 10 minutes more. Set aside and keep warm.

In a large bowl, combine egg yolks, mayonnaise, pickle, celery, and
crabmeat. Make sure to incorporate every ingredient. Mold about 1/8
of the mixture into a potato-shaped ball. Press gently to be sure
it retains its shape through the cooking process. Roll each crab
cake into the breadcrumbs, pouring more crumbs on top until
thoroughly covered and no longer sticky to the touch.

Over low flame, heat the remaining butter in a large nonstick
skillet. When the butter melts and is evenly distributed, place 8
crab cakes in the skillet. Cook until golden brown, turning twice
to create a three-sided cake.

To serve: Place two crab cakes on a dinner-sized plate. Spoon
mustard sauce between them. Garnish with crisp vegetables.

Serves 4