Nutrition

Family foods with a weight loss focus

Some eating plans may offer up new twists to help you and your family eat meals you enjoy without forgoing your health goals.

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. 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, “Always Eat After 7 PM,” written by Joel 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 debunks the myths underlying traditional dieting with a simple, highly effective 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, easy-to-follow meal plans and recipes for each phase, this can be a simpler, more enjoyable way to lose weight without feeling restricted. Taken directly from the book, these recipes for Pot Roast Tacos with Chimichurri, Cheesy Ground Beef Skillet and Chili Loaded Baked Potato 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
Recipe courtesy of “Always Eat After 7 PM”
Prep time: 10 minutes
Cook time: 5 minutes
Servings: 8

Chimichurri:
1 1/2cups fresh Italian parsley
1cup fresh cilantro
2tablespoons green onion, chopped
1tablespoon garlic, chopped
1/4cup olive oil
2tablespoons fresh lemon juice
1tablespoon water
1teaspoon sea salt
1teaspoon crushed red pepper
Tacos:
3cups chuck roast, slow cooked and chopped
8yellow corn tortillas (6 inches)
1ripe avocado, pitted and sliced
4radishes, sliced
1/4cup 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.

Chili Loaded Baked Potato
Recipe courtesy of “Always Eat After 7 PM”
Prep time: 15 minutes
Cook time: 1 hour, 35 minutes
Servings: 6

6sweet potatoes (8 ounces each)

nonstick cooking spray

salt, to taste

pepper, to taste
1tablespoon olive oil
2pounds ground chuck
2yellow onions, diced
2tablespoons garlic, minced
3tablespoons chili powder
2tablespoons ground cumin
1tablespoon dried oregano
2teaspoons smoked paprika
1/4teaspoon cayenne pepper
3cups low-sodium beef broth
1can (28 ounces) crushed tomatoes
1tablespoon apple cider vinegar
1can (15 ounces) butter beans, drained and rinsed
1/2cup fresh cilantro, chopped
1Anaheim chile, minced
1teaspoon sea salt
1/2cup plain Greek yogurt
1/4cup fresh cilantro leaves
1/4cup red onion, minced

Heat oven to 400 F. Line baking sheet or pan with parchment paper. Rinse and scrub sweet potatoes; pat dry with paper towel and pierce several times with fork or knife. Place in prepared pan. Lightly spray sweet potatoes with nonstick cooking spray and season with salt and pepper, to taste. Bake 45 minutes- 1 hour until tender when poked.

In pot, heat olive oil. Saute chuck until fully cooked. Drain fat and return to pot; add onion, garlic, chili powder, cumin, oregano, paprika and cayenne pepper. Reduce heat to medium-low and saute until onions are soft, about 10 minutes, stirring often.

Add broth, crushed tomatoes and vinegar to pot. Increase heat to high and bring to boil. Reduce to medium-low and simmer 10 minutes. Add butter beans, cilantro and chile; cook 5 minutes. Season with sea salt.

Split potatoes lengthwise; fluff flesh with fork. Top evenly with chili, yogurt, cilantro leaves and red onion.

Nutritional information per serving: 573 calories; 10 g fat; 58 g carbohydrates; 588 mg sodium; 11 g fiber; 25 g protein; 12 g sugar.

Cheesy Ground Beef Skillet
Recipe courtesy of “Always Eat After 7 PM”
Prep time: 20 minutes
Cook time: 38 minutes
Servings: 6

1 3/4cups water
1teaspoon sea salt
1cup white rice
1tablespoon olive oil
1pound extra-lean ground beef
1yellow onion, chopped
1tablespoon garlic, chopped
1red bell pepper, seeded and chopped
1teaspoon dried oregano
1teaspoon dried basil
1/2teaspoon crushed red pepper
1/2teaspoon sea salt
1/4teaspoon ground black pepper
1/2cup tomato sauce
1can (15 ounces) kidney beans, rinsed and drained
1cup shredded cheddar cheese
1/3cup 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.

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