Family foods with a weight loss focus

 

Pot roast tacos with chimichurri are suggested as part of a an author's meal plan focused on losing weight while keeping it healthy.

Pot roast tacos with chimichurri are suggested as part of a an author's meal plan focused on losing weight while keeping it healthy. Photo by: "Always Eat After 7 PM"/familyfeatures.com

 

This cheesy ground beef skillet is about 400 calories per serving.

This cheesy ground beef skillet is about 400 calories per serving.
Photo by: "Always Eat After 7 PM"/familyfeatures.com

 

 

Family Features

 

 

Losing weight and focusing on a healthful diet may lead you back to the same tried-and-true tricks, however, conventional wisdom doesn't always pay dividends, according to writer Joel Marion. Some eating plans may offer up new twists to help you and your family eat meals you enjoy without forgoing your health goals.

 

For example, in "Always Eat After 7 PM," Marion, CISSN, NSCA-CPT, five-time best-selling e-book author and co-founder of the e-commerce supplement company BioTrust Nutrition, debunks popular diet myths and offers an easy-to-follow diet that accelerates fat-burning and allows you to indulge in your most intense cravings by eating the majority of your calories at night. The outlined plan features a 14-day "acceleration phase" designed for rapid results, a "main phase" when you'll learn which fat-burning foods to eat to achieve your weight loss goals and a "lifestyle phase" to keep the weight off for good.

 

Conventional wisdom dictates that it's best to avoid carbs, eat an early dinner and never eat immediately before bed. However, Marion tackles myths underlying traditional dieting with a weight loss program allowing readers to enjoy social dinners without restriction, satisfy nighttime hunger with fat-burning sweet and salty pre-bedtime snacks and indulge cravings with strategically timed cheat meals.

 

 

With straightforward food lists, meal plans and recipes for each phase, this can be a simpler, more enjoyable way to lose weight without feeling restricted, Marion says. Taken directly from the book, these recipes for Pot Roast Tacos with Chimichurri and Cheesy Ground Beef Skillet can help you take part in the program while enjoying time with loved ones at the family table.

 

Learn more about the diet and book at joelmarion.com.

 

 

POT ROAST TACOS WITH CHIMICHURRI

 

Prep time: 10 minutes

 

Cook time: 5 minutes

 

Servings: 8

 

 

Chimichurri:

 

1 1/2 cups fresh Italian parsley

 

1 cup fresh cilantro

 

2 tablespoons green onion, chopped

 

1 tablespoon garlic, chopped

 

1/4 cup olive oil

 

2 tablespoons fresh lemon juice

 

1 tablespoon water

 

1 teaspoon sea salt

 

1 teaspoon crushed red pepper

 

 

Tacos:

 

3 cups chuck roast, slow cooked and chopped

 

8 yellow corn tortillas (6 inches)

 

1 ripe avocado, pitted and sliced

 

4 radishes, sliced

 

1/4 cup queso fresco, crumbled

 

 

  • To make chimichurri: In food processor, combine parsley, cilantro, onion and garlic until chopped. Add olive oil, lemon juice, water, salt and red pepper; process until fully combined.

     

  • To assemble tacos: In medium skillet over medium-high heat, cook chopped chuck roast 5 minutes. Remove from heat and mix in 1/2 cup chimichurri. In grill pan, char tortillas then fill evenly with meat, avocado, radishes and queso fresco. Serve with remaining chimichurri.

     

    Nutritional information per serving: 410 calories; 24 g fat; 12 g carbohydrates; 366 mg sodium; 2 g fiber; 41 g protein; 1 g sugar.

     

    (Source: "Always Eat After 7 PM")

     

     

    CHEESY GROUND BEEF SKILLET

     

    Prep time: 20 minutes

     

    Cook time: 38 minutes

     

    Servings: 6

     

     

    1 3/4 cups water

     

    1 teaspoon sea salt

     

    1 cup white rice

     

    1 tablespoon olive oil

     

    1 pound extra-lean ground beef

     

    1 yellow onion, chopped

     

    1 tablespoon garlic, chopped

     

    1 red bell pepper, seeded and chopped

     

    1 teaspoon dried oregano

     

    1 teaspoon dried basil

     

    1/2 teaspoon crushed red pepper

     

    1/2 teaspoon sea salt

     

    1/4 teaspoon ground black pepper

     

    1/2 cup tomato sauce

     

    1 can (15 ounces) kidney beans, rinsed and drained

     

    1 cup shredded cheddar cheese

     

    1/3 cup fresh parsley, minced

     

     

  • In saucepan over high heat, bring water to boil. Add salt and rice; stir once then cover pot and reduce to low heat 18 minutes.

     

  • In large skillet, heat olive oil. Stir in ground beef. Cook and stir until beef is crumbly and no longer pink. Drain and discard excess grease. Mix in onion and garlic; cook until tender, about 5 minutes. Add bell pepper, oregano, basil, red pepper, sea salt and black pepper; cook and stir until bell pepper is tender, about 5 minutes.

     

  • Stir in cooked rice, tomato sauce and kidney beans. Reduce heat and cover until vegetables are tender, about 8 minutes. Remove pan from heat, sprinkle cheese over top and garnish with parsley.

     

    Nutritional information per serving: 399 calories: 14 g fat; 36 g carbohydrates; 816 mg sodium; 4 g fiber; 30 g protein; 3 g sugar.

     

    (Source: "Always Eat After 7 PM")

     

     

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