Here is one of my favorite lunch time feasts – it has fat-burning protein, monounsaturated fat and lots of fiber! And even a non-cook like me can whip this up in no time:
Cook 2 cloves of minced garlic in olive oil until fragrant. Add 1 pound of peeled shrimp (I like to take the tails off as well), sprinkle with salt and pepper and cook until the shrimp is no longer pink, about 3 minutes. Mash an avocado with 2 Tablespoons of minced onion (the dried kind is good), 1 teaspoon of garlic, 1 teaspoon of diced chili, a squeeze of lemon juice, salt and pepper. Serve the shrimp and guacamole with heated high-protein, high-fiber tortillas.
Olive oil has been king-of-the-oils for a while, but coconut oil may be a better choice for fat burning. Coconut oil is made up of more than 50 percent of medium-chain triacylglycerol (MCT), a fatty acid that increases fat oxidation, thus enhancing weight loss, according to a study in the American Journal of Clinical Nutrition. Researchers had test subjects use 4 to 5 teaspoons of MCT oil or olive oil each day for 16 weeks. The MCT group lost four more pounds than the olive oil group.
