Saturday, September 21, 2013

Fat Burning Smoothies

Who doesn't want to burn fat, I know I do! I recently got a big container of white miso- gotta love those Asian markets!!! Miso is fermented paste made from rye, beans, rice, or barley and it is in the savory category of flavors. It comes in several different colors ranging from white to red, each getting stronger in flavor the darker you go in color. I personally prefer white because it is savory but not overpowering as I find the red to be. Miso is a great source of protein, vitamin B12, manganese, zinc, and copper. As a fermented food, it is rich in probiotics to help balance the gut and lose weight. Miso makes great broth for soup (just add water), a great condiment on sandwiches (just a light layer), and in smoothies adds a depth of flavor with a touch of saltiness.



Chocolate Caramel Protein Shake




3 frozen banana halves, sliced
1 scoop protein powder
4 pkts stevia
1 tsp maca powder
2 tsp white miso
2 1/2 tbsp cocoa powder
1/2 C almond milk
6-7 ice cubes

Blend and add coconut chocolate, blend to make small chuncks, and serve.










Mango Tahini Weight Loss Shake 


1 1/2 C frozen mango

1 banana
1.5 tsp Apple Cider Vinegar
1 tbsp lemon juice or 1/2 a lemon
1/8 tsp cayenne
1/8 tsp tumeric
1 tbsp coconut oil
2-4 stevia packets, depending on taste
1 tbsp tahini
3/4 C green tea
1 scoop protein powder

Place ingredients in blender with fruit at the bottom. Blend until smooth and enjoy!




Miso can also be used in salad dressings. The following recipes are from Amy Phyo's book, 15 Day Fat Blast. 


Cucumber Miso Dressing

Makes 1 C

1 C cucumber, diced, about 1 small
2 tbsp miso
1 tbsp ginger, minced
1 tbsp toasted sesame oil
1 tbsp evoo
2 tbsp a.c. vinegar

optional ingredients: 1 tbsp nutritional yeast and 1 tbsp dulse flakes

To make dressing, whisk together all dressing ingredients in a a small bowl.

To serve, pour as much dressing as desired onto salad and toss until it is well coated, top with nutritional yeast and dulse flakes, if desired.


Coconut Miso Vinaigrette

2 tbsp coconut oil
2 tbsp miso
1 tbsp a.c. vinegar

To make dressing ,mix ingredients together in a  small bowl using a for or spoon. Dressing will keep in fridge, so warn the dressing to room temperature before  using by placing in a bowl of hot water.



Dill Vinaigrette

makes about 1/4 C

1 tbsp a.c. vinegar
1 tbsp coconut oil
1 tbsp fresh dill, chopped
1 tsp miso
1/4 tsp lemon zest

To make dressing whisk together vinegar, coconut oil, dill, miso and zest. to serve toss salad with dressing black pepper and nutritional yeast if using. Vinaigrette will keep for a week or longer in airtight container stored in the fridge.