Garcinia plus organika

Garcinia plus organika
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10 Flat Belly Breakfasts

Delicious ways to blast belly fat at breakfast

If your standby breakfast is boring, fattening or—worse—nonexistent, then you could use a Flat Belly Diet morning meal makeover. With these 10 satisfying recipes, you'll load up on the Flat Belly Diet's magic ingredient: MUFAs (monounsaturated fatty acids). This super-healthy fat helps target stubborn belly fat and can be found in foods such as avocados, olive oil, and even dark chocolate (speaking of chocolate, check out our 10 flat belly chocolate desserts). Get ready to find your new favorite breakfast.

For even more foods that flatten your belly, get the complete Flat Belly Diet Cookbook!

Honey and walnuts make the perfect sweet and crunchy topping for these sensational pancakes. Our Flat Belly Diet pancake mix can serve double-duty for waffles and fruit crêpe recipes.

TOTAL TIME: 30 minutes

1⅓ c Easy Pancake Mix* or store-bought, trans-fat free pancake mix

¼ tsp ground cinnamon

1 c low-fat buttermilk

1 Tbsp canola oil

1 tsp vanilla extract

1 lg banana, halved lengthwise and cut thin slices

½ c fresh raspberries

½ c walnuts, chopped (MUFA)

1. COMBINE the pancake mix and cinnamon in a large bowl. Combine the buttermilk, water, egg, oil, and vanilla extract in a separate bowl. Whisk into the pancake mix and stir until smooth. Fold in the banana. Set aside.

2. COMBINE the walnuts, honey, and water in a small bowl.

3. COAT a large nonstick skillet with cooking spray and set over medium heat. Add the pancake batter in scant ¼ cupfuls and cook, in batches, for about 2 minutes or until the pancakes have puffed and the undersides are lightly browned. Turn the pancakes and cook for about 2 minutes longer or until lightly browned.

Cuando tomes este suplemento, te vas a sentir como si ya hubieras comido varias veces durante el dia, por lo que vas a tener una sensacion de llenura.

Serve with the walnut honey and raspberries.

NUTRITION (per serving) 425 cal, 10 g pro, 67 g carb, 15 g fat, 2 g sat fat, 55 mg chol, 387 mg sodium, 5 g fiber

1½ c all-purpose flour

1½ c whole wheat pastry flour

6 Tbsp yellow cornmeal

1 Tbsp baking powder

1 tsp baking soda

COMBINE the all-purpose flour, pastry flour, cornmeal, sugar, baking powder, baking soda, and salt in a bowl and mix well. Store in a cool, dry place.

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This cool, refreshing smoothie will remind you of a Caribbean vacation at first taste, and it only takes a few minutes. Sip this mango-pineapple fruit fusion slowly and enjoy.

TOTAL TIME: 5 minutes

1½ c frozen mango cubes or peach slices, slightly thawed, or 1 lg mango, peeled and sliced off pit

1 c hulled, halved fresh strawberries

1 c fat-free vanilla yogurt or light vanilla soy milk

½ c chilled mango nectar

1 Tbsp frozen pineapple juice concentrate, slightly thawed

2 Tbsp flaxseed oil* (MUFA)

1. PLACE mango, strawberries, yogurt, nectar, and juice concentrate in blender. If using fresh mango, add 4 or 5 ice cubes. Blend until well combined and smooth.

2. ADD oil and blend just to combine. Pour into 2 glasses. Garnish each glass with a strawberry if you have extras.

*Note: Flaxseed oil should be used within 2 months. Store it in the fridge to keep it fresh.

Flat Belly Bonus: Flaxseed oil is delicate and shouldn't be heated. To get its slimming MUFA benefits, stir it into thick soups (such as tomato or butternut squash) after cooking to add a nutty flavor.

NUTRITION (per serving) 399 cal, 8 g pro, 65 g carb, 14 g fat, 1.5 g sat fat, 2 mg chol, 86 mg sodium, 5 g fiber

This Spanish-style breakfast is chock-full of fresh herbs and veggies.

Cloudflare Ray ID: 3f47376df1eb8f63 • Your IP : • Performance & security by Cloudflare Dr.

When you take HCA, this enzyme will no longer work.

Like your eggs spicy? Add a dash of hot-pepper sauce for more kick.

TOTAL TIME: 30 minutes

1 tsp ground cumin

1 can (15 oz) no-salt added pink beans, rinsed and drained

4 scallions, sliced

1 sm red bell pepper, cut into thin strips

½ c reduced-sodium chicken broth

2 cloves garlic, minced

1 c sliced avocado (MUFA)

4 Tbsp fat-free Greek-style yogurt

8 (6") corn tortillas, toasted

Dash of hot-pepper sauce

1. HEAT a 10" nonstick skillet over medium-high heat. Add the cumin and cook, stirring occasionally, for about 30 seconds or until fragrant. Add the beans, scallions, bell pepper, broth, and garlic. Bring to a boil, then reduce the heat so the mixture simmers. Cook for 8 minutes or until the vegetables are tender and most of the broth is evaporated. With the back of a large silicone or wooden spoon, smash the beans until they are lumpy.

2. USE the back of the spoon to make 4 indentations in the beans. Working one at a time, break each egg into a custard cup and pour in each indentation. Cover and cook for about 8 minutes or until the eggs are cooked to the desired doneness.

3. SCOOP each portion of egg-topped bean mixture onto a plate. Scatter the avocado slices over and around the beans. Top each serving with 1 Tbsp of the yogurt and 1Tbsp of the salsa. Serve with the tortillas and hot-pepper sauce, if desired.

NUTRITION (per serving) (¼ of recipe): 331 cal, 16 g pro, 42 g carb, 12 g fat, 3 g sat fat, 1 mg chol, 245 mg sodium, 10 g fiber

Show off your cooking skills with this flavorful egg dish. Fat-free Greek yogurt is a healthier substitution for half-and-half normally used in this brunch favorite.

TOTAL TIME: 30 minutes

1 tsp olive oil

1 package (9 oz) pre-washed spinach

⅓ c fat-free Greek-style yogurt

¼ c sun-dried tomato pesto (MUFA)

2 whole grain English muffins, split and toasted

Freshly ground black pepper


This is thought to be the reason why many early studies on HCA failed to produce significant weight loss results.

HEAT the oil in a large nonstick skillet over medium-high heat. Add the spinach and cook (in batches, if necessary) until wilted.

2. COMBINE the yogurt and pesto. Stir ¼ c into the spinach and remove from the heat. Cover to keep warm.

3. MEANWHILE, heat a medium saucepan containing 1" of water to a boil over high heat. Add the vinegar and salt and reduce the heat to low. Break an egg into a custard cup and gently tip the egg into the water. Repeat with the remaining 3 eggs. Cover and simmer, shaking the pan 2 or 3 times, for 3 to 5 minutes for a soft-cooked yolk or until the whites are completely set and the yolks begin to thicken.

4. PLACE an English muffin half on each of 4 warm plates. Spoon ¼ of the spinach onto each muffin. Remove the eggs with a slotted spoon, and drain over paper towels (still in the spoon), before placing on the spinach.

5. STIR 1 Tbsp of the poaching liquid into the yogurt mixture to make it smoother. Spoon evenly over each egg and grind some pepper over the top.

NUTRITION (per serving) (¼ of recipe): 175 cal, 12 g pro, 21 g carb, 6 g fat, 2 g sat fat, 212 mg chol, 462 mg sodium, 5 g fiber

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