February 22, 2018
Is your belly constantly bloated? Did you know that there is a scientifically-proven way to shed those stubborn midsection pounds and keep them off?
The secret to beating the bloat is a healthy gut. Superfoods, anti-inflammatory fats, prebiotics, and probiotic foods reduce cravings, regulate blood sugar, fight inflammation, and shed those pesky pounds that tend to gather on the tummy.
In his latest book, Flat Belly 365, award-winning, internationally-renowned dietitian and author Manuel Villacorta provides everything you need to know to get rid of bloat—with a little help from science.
Here are two tantalizing recipes, both featured in the book, that will help tighten your tummy .
Sweet Potato à la Paprika Bean Bowl
Sweet potatoes aren’t just for pie. Combine them with the smoky flavor of paprika to create a delicious meal. Mixed with black beans, this hearty dish can be eaten at any time of the day.
- 3 cups (16 oz) sweet potatoes, peeled and chopped into ½-inch squares
- 2 teaspoons paprika
- ¼ teaspoon sea salt
- Canola oil spray
- 1 teaspoon canola oil
- ½ red onion, chopped
- ½ teaspoon garlic, crushed
- 1 can black beans, drained and washed
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ¼ cup fresh cilantro, chopped
- 2 scallions, sliced
- Preheat oven to 400°F.
- In a 9 x 9 roasting pan, place the sweet potatoes, paprika, and sea salt. Spray with enough canola oil to coat the potato mixture. Toss to mix the seasonings and then place the roasting pan in the oven. Cook for 25 minutes or until the potatoes are soft.
- Heat a medium-sized sauté pan on medium-high. Pour the canola oil in the pan and heat for about 2 minutes. Add the onion and garlic and sauté for 3 minutes or until the onion becomes translucent.
- Add the beans, cumin, and chili powder. Cook for 5 minutes or until almost all the liquid has evaporated. Turn off the heat, then add the cilantro and scallions. Mix with the sweet potatoes.
Warm Candied Onion Spinach Salad
- 2 teaspoons olive oil
- 1 medium red onion, cut into ½-inch slices
- 8 walnut halves (1 ounce), roughly chopped
- 1 tablespoon balsamic vinegar
- ½ teaspoon sea salt
- 6 basil leaves, cut into ribbons
- 3 cups baby spinach
- 1 cup cherry tomatoes, halved
- Heat a medium-sized sauté pan on medium for 1 minute. Place the olive oil and onions in the pan and sauté for about 3 minutes, or until the onions become translucent.
- Add the walnuts and cook for an additional 2 minutes.
- Add the balsamic vinegar and salt and lower to a medium low heat. Cook for 2 minutes. Add the basil, stir, and set aside.
- In a separate bowl, mix the spinach and cherry tomatoes together. Add the warm vegetables and mix well.