Weight loss: the best diet to lose weight

Fruits are a colorful creation of nature. Its varied shapes, sizes, aromas, textures and flavors add to the appeal and appeal of the food.

Like fruits, vegetables also add color and variety to meals. You don’t need to go to the vitamin store or vitamin store when you have vegetables. They contain important sources of essential nutrients, vitamins (particularly A and C), minerals (particularly calcium and iron), fiber, and phytochemicals necessary to prevent disease, prolong life, and promote health. Not only that, eating vegetables is the best diet to lose weight.

Fruits and vegetables are not only cancer fighters; They also provide healthy benefits against cardiovascular disease, diabetes, stroke, obesity, diverticulosis, micronutrient deficiencies, cataracts, and birth defects.

However, many people view fruits as accessory foods that you can never live without. Vegetables, on the other hand, are considered dishes and not a major focus of meals.

Take advantage of the healthy benefits of fruits and vegetables.

• If you are hungry between meals, eat fresh fruits or crisp strips of vegetables. Being organic is the best diet to lose weight.
• Enrich your breakfast cereals with sliced ​​fruit.
• Choose a vegetable or fruit that you have never tried before, such as kiwi, kale, or asparagus when shopping for food.
• Serve fresh fruit for dessert, sliced ​​and creatively arranged.
• Add thinly sliced ​​vegetables to noodles (for example, sotanghon, miki, or misua) to increase their nutritional content.
• Drink fresh fruit juices instead of soda, coffee, or tea to quench your thirst.
• Choose food outlets that offer fruit and vegetable salad bars when you eat out.
• Buy fruits and vegetables in season. They are cheap and are at their peak of flavor and nutrition.
• Improve your culinary skills by trying new fruit and vegetable recipes.
• Garnish your food presentations with creative sliced ​​fruits and vegetables. The fruit and vegetable garnish adds nutrients, color, and visual appeal.
• Display fruits and vegetables where they can be seen often. They are more likely to eat them if it is available.
• Be innovative. Try the raw vegetable salads. Just cut the vegetables into thin slices. Add salt and squid. Toss with the chopped tomatoes and onions.

Here are some recipes you may want to try:

Pechay salad

Ingredients

1 small package fresh pechay leaves, thinly sliced

2 medium tomatoes, diced

1 small onion, minced

2 tablespoons of calamansi juice

Salt to taste

Process

Mix all the ingredients gently. Serve immediately.

Variation

The pechay can be substituted for other vegetables such as ampalaya or radish.

Buttered vegetables

Ingredients

1 large carrot, diced

1/4 pound baguio beans, 1 inch sliced

1 large Singkamas, diced

1 can of whole kernel corn

1/3 stick of butter

Salt to taste

Process

Blanch the carrot, Baguio beans and Singkamas. Drain. Combine the corn with blanched vegetables. Mix in the butter while the vegetables are still hot. Add salt to taste.

Green bean omelette

Ingredients

1/2 kilo of green beans, cut to 1 centimeter

1 small onion, minced

2 garlic cloves, minced

1 beaten egg

1 teaspoon of olive oil

Salt to taste

Process

Sauté the garlic and onion in a frying pan. Add the beans. When the beans are cooked, add the beaten egg. Attend.