8 Fat Fighting Foods

These 8 great foods do the work for you, they have proven lipid-melting powers that help you slim.  Whats not to love about that!

Almonds Dieters with 3 ounces of these nuts every single day reduced their weight and boy-mass index by 18 percent as compared to an 11 percent drop in the no-nut group, a study in the International Journal of Obesity found.  Almonds are high in alpha-linolenic acid which can speed the metabolism of fats.  Stick to 12 almonds per serving.

Berries Strawberries and raspberries are loaded with Vitamin C and can help you sizzle up to 30 percent more fat during exercise suggests research from the Arizona State University at Mesa.  Blend a vinagaigrette of 1 cup berries and 1/4 cup balsalmic vinegar.

Cinnamon Sprinking 1/4 teaspoon on your food may prevent a postmeal insuling sipke-the increase normally occurst after you eat and signals that body that it should store fat rather than burn it.  Add a dash to your oatmeal, yogurt or coffee.

Mustard  The spice that gives mustard its color, tumeric, may slow the growth of fat tissues, a study in the journal Endocrinology notes.  Get rid of mayo in favor of mustard or sprinkle tumeric on cauliflower and roast for a tangy side.

Oranges They contain fat-torching compounds called flavones.  Women who ate the most flavones had a significantly lower increase in body fat over a 14-year period, a study in the American Journal of Clinical Nutrition finds.  Snack on slices or drink freshley squeezed OJ (with pulp!) for the biggest payback.

Soybeans These green gems are rich in choline, a compound that blocks fat absorption and breaks down fatty deposits.  Add 1/2 cup edamame to salad.

Sweet potatoes They are high in fiber, which means no drastic insulin jumps and thus less fat packed onto your hips.  Bake a small sweet potato-think of two bars of soap as a portion size-and top with a dollop of lowfat or nonfat cottage cheese.

Swiss Cheese "Calcium rich foods reduce fat-producing enzymes and increase fat breakdown," says Michael B Zemel, Ph.D., director of the Nutrition Institutue at the University of Tennessee at Knoxville.  Put toe to toe with some of its cheesy counterparts, Swiss is a heavy hitter in the calcium department.  Layer a slice on a sandwich or stack some on high-fiber crackers.

Cheesy Potato Skins from the Titanium Chef

I absolutely love potatoes in all forms!  These potato skins have an amazing flavor, are super easy to make and are pretty healthy.  They are perfect as a side dish or an appetizer, try them out and I promise you won't be disappointed.

Cheesy Potato Skins

5 large russet potatoes
1 tsp olive oil
1/2 tsp paprika
1/4 tsp salt
1/8 tsp cayenne pepper
2 T freshly grated Parmesan Cheese

Preheat oven to 400 degrees.  Scrub the potatoes well.  With a paring knife remove the skin and about an 1/8 of an inch of the flesh in long 1 to 2 inch wide strips.  (Reserve peeled potato for another use)  Toss skins with oil, paprika, salt and cayenne.  Place in a single layer on a lightly oiled baking sheet; sprinkle with Parmesan.  Bake until tender and golden, 25 to 30 minutes.

Enchiladas from the Titanium Chef

Now that the holidays are over most of us are trying to get back to a normal amount of sugar in our lives and start eating a little healthier!  These enchiladas are amazing and are packed full of healthy things and are big on taste.  Try them out, you won't be disappointed!

Enchiladas

4 oz fat free chicken broth
1 T canola oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1 cup grated zucchini
2 cups boneless, skinless chicken breast, cooked and shredded
2 T chopped cilantro
1 1/2 cups low fat part-skim grated mozzarella cheese
1 4oz can diced green chiles
4 cloves garlic
1 19oz can green enchilada sauce
8-10 whole wheat tortillas
Sliced black olives
Light or fat free sour cream

Preheat oven to 350 degrees.  Prepare all ingredients for assembly.  In a large frying pan, bring chicken broth and canola oil to just boiling.  Add onion and green pepper and saute until onions are tender.  Add grated zucchini and saute until just cooked.  Drain off liquid and remove from heat.  Add cooked chicken to vegetable mixture and stir.  Add cilantro, 1 1/4 cups cheese (reserving 1/4 cup for later), green chiles, and garlic.  Stir to combine.

Layer 1/2 cup enchilada sauce in the bottom of a 9X13 pan sprayed with nonstick cooking spray.  fill tortillas with meat and vegetable mixture.  Spoon about 1 T enchilada sauce over meat mixture.  Roll tortillas up and put in pan with seam down.  Ladle remaining sauce over enchiladas, making sure tortillas are completely covered in sauce.  Cover with tin foil and bake 12-15 minutes.  Remove foil and sprinkle on remaining cheese...or a little more :)  Bake 10 minutes more until cheese is melted.  Then turn on boiler and plance enchiladas near the top.  Let it broil until cheese is slightly brown and crispy.  Stay right at oven and watch while the broiler is on, it will go from browned to burnt really fast!  Garnish with olives and sour cream.