Fat Burning Foods – Better Body 1
Breakfast: Cheddar-Collard Quiche Cup
- Mist a large coffee cup with cooking spray. Add 2 eggs, ½ cup stemmed and chopped collard greens, ¼ cup shredded cheddar, 1 slice whole-grain bread, cut into small pieces, 1 tbsp. chopped green onion, and sea salt and black pepper to taste. Stir and then microwave for 60 to 90 seconds until egg is set. About 300 calories.
Lunch: BBQ Ranch Chicken Collard Wrap
- In a bowl, toss 3 oz. sliced cooked chicken breast with 1 tbsp. barbeque sauce; warm in a microwave. In another bowl, toss together 1 cup chopped romaine lettuce, ½ cup cooked quinoa, and ½ cup sliced red bell pepper and 1 tbsp. ranch dressing. Trim the bottom of the stem of 2 collard green leaves and mash the remaining stem with a fork so the leaves each resemble a tortilla. Top collard greens with chicken and salad mixture and roll them up like a burrito. About 400 calories.
Dinner: Grilled Chicken with Cheesy Grits and Collard Greens
- In a small saucepan, bring 1 cup water to a boil. Stir in ¼ cup quick-cooking grits, reduce heat and simmer for 6 minutes, or until they reach porridge consistency. Remove from heat and stir in ¼ cup shredded cheddar and ground black pepper to taste. Heat 2 tsp. olive oil in a skillet over medium heat and sauté 2 cups stemmed and chopped collard greens with 1 tsp. minced garlic and pinch of sea salt for 5 minutes. Top grits and collard greens with a 4 oz. grilled chicken breast. About 500 calories.