Veggies/belly fat/pumpkin!

I was reading some interesting information from Mike Geary, certified nutrition specialist about the benefits of specific vegetables in relation to belly fat.  Cruciferous vegetables help fight against stomach fat.  Cruciferous vegetables like broccoli, cauliflower, brussel sprouts, kale, bok choy, cabbage, etc. contain very specific and unique phytonutrients.
 This class of vegetables fight against xenoestrogens which can increase belly fat.  Xenoestrogens are harmful chemicals that can force your body to hold onto belly fat.  These are chemicals that we are exposed to everyday.  They are certain chemicals found in our food supply and environment like pesticides, herbicides, household cleaners, plastics, cosmetics, etc.that can react to the hormones and make the body store excess abdominal fat. 

I guess that my mom was right when she said it is important to eat your vegetables.  It is very important to burning belly fat that we add some of these vegetables to our diet everyday.  You can be creative with these vegetables and add some melted cheese, garlic, and light olive oil to make them really taste great.  I love eating broccoli and cauliflower raw with avocado dip.  It is also beneficial to add them to your salad or steam them with your fish.  I also add them to my omelets and pizza.  If you like broccoli and looking for a new way to enjoy this great vegetable be sure to visit the recipe page for my moms broccoli salad.  It is great to be able to enjoy tasty vegetables and burn belly fat at the same time.

****More Benefits of Pumpkin****
I have been researching the benefits of using pumpkin in my diet.  Pumpkin is a member of the squash family.  It contains a wealth of nutrition to include antioxidants.  It is also a great source of fiber and low in fat.   Canned pumpkin is just as tasty and healthy for you as fresh.  Be sure to buy 100% pure canned pumpkin and check the label for no salt, sugar, flavorings, or preservatives.  Try some of the following in your cooking.

Add pumpkin to your pasta sauce to reduce sodium and you will not notice the taste only thicker sauce.  Suggested to add one cup of pumpkin to every three cups of sauce. 

Add pumpkin to mashed potatoes to reduce fat and calories. It will also make your mashed potatoes golden in color.

Add pumpkin to brown rice for some extra flavor and fiber.  For each cup of uncooked rice add half cup of pumpkin to the cooking water. 

Add pumpkin to hot cocoa for extra fiber.  Use pure baking cocoa and add honey for sweetness.

Watch for the pumpkin pie recipe under the pages section.  This is a great healthy twist for pumpkin pie eaters.  There is no sugar in this recipe only honey.  I top it with Greek yogurt for added nutrition