[Peek into my kitchen] Are you trying to lose weight before the bathing suit season?

Most people think that the less they eat the more weight they will lose. I thought so too for many years. If I wanted to lose weight I was starving myself for a couple of weeks and I lost the weight I wanted. SIMPLE! If you are still doing it STOP! It doesn’t work. I tried.

The only problem with this approach was that it really worked when I was in my twenties and then my body went into starvation mode and I couldn’t lose any more weight.

My nutritional approach to losing weight now is Eat More To Lose More! I know that’s different from most diets on the market that have one thing in common, a long list of restrictions and foods that you shouldn’t be eating.

A few years ago when I was transforming my own diet and lifestyle and becoming more conscious of what I was feeding my body with I discovered the SECRET of eating more and losing more! Finally I felt  I was in a food heaven! I loved this eating more strategy so much that I made it a center point of my practice.

I absolutely love giving my clients a long list of things they have to eat!

Today I would like to share with you one of my secrets on how to ADD more food to your plate to lose weight. At least it was a secret until now :).

The secret is – SIDE DISHES! Daaa Daaa!

Nobody pays attention to side dishes! They are on the side not in the center of our attention.

WRONG! I want you to change your approach to SIDE dish and make it a MAIN dish from now on. The larger your appetizer and side dish the more food you eat and more weight you can lose. Of course I’m talking about eating the right kind of side dish.

Today I would like to share with you one of my favoritest recipe for the most fabulous side dish of all times… and the fastest one to make, as my attention span in the kitchen is short 🙂

Steamed Asparagus With Lemon and Miso Dressing! YUMMMM!!!

I really love the shape of asparagus, Long and Lean… that’s how I like to look in the summer 🙂

You are going to fall in love with this UBER-simple recipe! This is actually a cameleon kind of recipe. You can use a dozen different vegetables instead of asparagus but asparagus is in season now and I’m all about eating with seasons.

And before I share the recipe with you here are a few great reasons why you should eat asparagus:

1. It’s anti-aging! WoooHooo! It’s packed with antioxidants that neutralize cell damaging free radicals

2. It’s great for weight loss! Asparagus is packed with fiber that improves your digestion and removes toxins from your body and that = fast weight loss!

3. It’s green and you know that anything green is “good for you”!

4. It’s loaded with nutrients and fiber, vitamins A, C, E, and K – so important for our beauty!

5. It has very strong detoxifiying compound that has anti cancer properties and can help prevent certain forms of cancers such as bone, breast, and lung.

Also, steaming is a healthy, easy way to cook fresh vegetables. The technique doesn’t require added fat, and vitamins remain in the vegetables instead of leaching into the water, as can happen with boiling.

Please try the recipe and let me know how you liked it.

And of course remember cooking is love so share the love with your friends and forward the recipe.

Sending you lots of love.

Renata

Steamed Asparagus with Miso Lemon Dressing

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Ingredients:

1 bunch asparagus – cut off and discard woody ends

2 garlic cloves, minced

2 tbsp. extra virgin olive oil

2 tbsp. lemon juice

1 tbsp. sweet brown rice or chickpea miso

Step 1.

In a large saucepan, place the steamer basket. Add 1 cup water, bring to boil. Add asparagus and cook 2 minutes or until bright green and just soft. Remove from heat, drain water and set aside.

Step 2.

In small skillet over medium-low heat, sauté garlic in extra virgin olive oil until soft (about 3 minutes). Remove from heat and stir in lemon juice and miso, mixing until miso is dissolved. Pour dressing over asparagus, transfer to serving dish.

Step 3.

Serve and Enjoy! Bon Apettit!

This recipe was changed from the original recipe from the IIN

 

Renata Orr

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