Posts Tagged ‘antioxidants’

Foods to Fight Belly Fat…

Posted in Schkinny NEWS on 08/10/2009 05:41 pm by admin

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10th August 2009

 

Foods that FIGHT belly fat!

Did you know that besides doing wonders for your health, a certain nutrient group might also help keep your pants size down and your belt comfortable?

It’s true. Flavonoids — those antioxidant-like compounds found in fruits, veggies, chocolate, tea, and wine — seemed to help ward off belly fat in a 14-year study.


Multitasking Flavonoids
Specifically, catechins, flavonols, and flavones — types of flavonoids — may help curb belly bulge by improving the body’s metabolic profile, the researchers noted. So where can you get your fair share? The study participants got most of theirs from pears, apples, tea, chocolate, broad beans, onions, leeks, and sweet peppers. Pretty tasty choices. Try adding some to the menu tonight with these recipes: Got some chicken in the freezer? Got an apple rolling around the crisper drawer? Great! Then grab some leeks on the way home and make this: Saute of Chicken with Apples & Leeks. Need a yummy side dish that’s full of flavonoids but isn’t salad? Try this: Pear & Red Onion Gratin.


Low-Cal Delights
Interestingly, only the women in the study experienced a waistline benefit from flavonoids. But because flavonoid-rich foods like fruits and veggies are often low in calories, they’re still a smart choice for anyone who is weight conscious.

 

Check out these recipes!

 

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 Surely you can’t still be having second thoughts, but just in case, here is Kate’s feedback….

“Sorry for the delay in sending this email to you but after finishing my detox I was straight into RAFW and only now just catching my breath.

 

I am emailing to say how wonderful the detox was and how great I felt after it.  It really is so good.

 

So good in fact that I want to do it again – and a girlfriend of mine wants to join me.”

www.schkinnymaninny.com.au

Pear & Red Onion Gratin

Posted in Schkinny recipes on 08/10/2009 04:28 pm by admin

1 large red onion
3 ripe Bosc pears
3 tablespoons extra-virgin olive oil, divided
1 tablespoon chopped fresh thyme
1/4 teaspoon salt
Freshly ground pepper to taste
1 cup coarse dry gluten-freebreadcrumbs, OR whole-wheat
1/3 cup grated Parmesan

1. Fill a large bowl three-quarters full with water; add a handful of ice cubes. Cut onion into 16 wedges, place in a strainer and lower into the water. Let stand for 20 minutes.
2. Preheat oven to 400°F.
3. Halve and core each pear; cut each half into 6 slices. Drain the onion wedges well and place them in a glass baking dish along with the pear slices, 1 tablespoon oil, thyme, salt and a grinding of pepper; toss to combine. Cover with foil.
4. Roast for 30 minutes, stirring twice.
5. Meanwhile, combine breadcrumbs and cheese in a small bowl. Drizzle with the remaining 2 tablespoons oil; stir to combine. Remove the pan from the oven, sprinkle the crumb mixture evenly over the gratin, return to the oven and roast until the breadcrumbs are well browned, 20 to 30 minutes more. Let cool for 10 minutes before serving.