On Friday, I watched an episode of The Doctors while I was home for break. According to them, if I eat less and make better choices concerning food – I will lose weight. Who knew!
As I sat there in awe of this revelation, barely able to pay attention to the next segment, something else caught my eye. They started talking about foods that are negative calories. Yes, NEGATIVE. Not add another pound on and go one size up in jeans with every bite you take. This is a food that requires more calories to digest it than it provides. Amazing.
A few of these so-called freebies are cucumber, asparagus, broccoli and celery. (If you know of any others, let me know – I’ve started a list)
Since I love asparagus, I thought I’d share a recipe on how to prepare this weight loss food of the Gods.
Obviously, by adding all of these ingredients, I’m probably not going to get the negative calorie aspect anymore. I’m alright with that. Sort of.
What You’ll Need:
1 Bunch of Asparagus
Extra Virgin Olive Oil
Balsamic Vinegar (I use thicker balsamic vinegar)
Shredded Parmesan CheeseSalt & Pepper
Directions:Preheat the oven to 425. Wash & cut the asparagus. (Trick to cutting off the bottom of asparagus: Take one stalk and bend it so the end breaks off. Use that as your mark on where to cut the rest). On a half sheet (I cover mine in foil for easy clean up) spread out the asparagus. Drizzle with olive oil & balsamic vinegar. Sprinkle on salt & pepper. Mix it all together with your hands. Flatten out the stalks to a single layer on the sheet. Sprinkle with parmesan cheese. Bake for about 15-20 minutes. Serve on a platter with balsamic vinegar in a dipping cup on the side.