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5 Negative Calorie Recipes for Weight Loss

If you want to lose weight, it’s best to focus on Negative Calorie Recipes, especially during the season! But what are they and why are they called “negative calories”? And above all, do they really help you lose weight? The answer is YES!

Negative Calorie Recipes are low-calorie fruits and vegetables whose caloric intake is cancelled out during digestion, since digestion causes the body to expend more energy (and therefore more calories) than they absorb. Eating negative calorie foods therefore allows you to eat a vitamin-rich, low-energy diet but, above all, to increase your daily energy expenditure (and calories) and lose more weight!

On the vegetable side, cabbage, spinach, peppers, cucumbers, carrots, celery, courgettes, asparagus, tomatoes, leeks, lettuce and radishes are known to have an “energy-consuming digestive metabolism” (and to be calorie negative). As for fruit, lemons, watermelon, melon, pineapple, strawberries, raspberries, apricots, apples, peaches and mangoes are all concerned.

If, like us, you would like recipe ideas for eating these negative calorie foods to help you lose weight during the summer, it’s time to take a look at these 15 varied recipes presented in this dossier. From rice salad with fresh melon balls, lean ham and capers to lime granita, grapefruit and Gruyère risotto, tomato, pepper and cucumber gazpacho, chicken quiche without batter, tomato and courgette gazpacho, light pasta with radish and parsley, red fruit soup, diced watermelon with feta and mint or roasted peaches with basil and fresh goat’s cheese, there is something for all tastes and all your sweet and savoury summer cravings. So, it’s over here!

Slimming rice with melon, lean ham and capers special negative calories (NUMBER OF PEOPLE: 4)

Slimming rice with melon, lean ham and capers special negative calories

INGREDIENTS

  • 2 melons
  • 200 g cooked rice
  • 150 g diced lean ham
  • 2 shallots
  • a few capers
  • 3 tbsp. olive oil
  • 1 tbsp. sherry vinegar
  • salt and pepper

PREPARATION (PREPARATION: 10 MIN COOKING: 0 MIN)

  • Cut the melons in half and remove the seeds.
  • Using a spoon, scoop out some of the flesh from the melons.
  • Peel and chop the shallots.
  • Mix the oil, vinegar, salt and pepper in a bowl.
  • Add the cooked rice, melon balls, diced ham, capers and shallots and mix well.
  • Divide the mixture among the melon rinds.
  • Place the melon rinds in the fridge until serving.

Special negative calorie tomato, pepper and cucumber gazpacho (NO. OF PEOPLE: 6)

INGREDIENTS

5 tomatoes
1 red pepper
1 cucumber
1 onion
1 clove of garlic
juice of 1 lime
1 bunch of basil
2 tbsp. olive oil
1 dash of sherry vinegar
salt and pepper

PREPARATION (PREPARATION: 15 MIN COOKING: 0 MIN)
Clean, remove the stalks and cut the tomatoes into pieces.

Peel and cut the cucumber into small cubes.

Clean, seed and slice the pepper.

Peel and chop the onion and garlic.

Clean, blot and chop the basil.

Blend the tomatoes, cucumber, pepper, onion, garlic, basil, olive oil, lemon juice and sherry vinegar in a blender.

Add salt and pepper to taste.

Chill for 1 hour before serving.

Serve chilled in verrines decorated with basil leaves.

Cod brandade with celery special negative calories

INGREDIENTS

400 g boneless skinless cod fillet
3/4 of a celeriac
3-4 potatoes
1 clove of garlic
15 cl skimmed milk
olive oil
chopped herbs (chives, parsley, tarragon, etc.)
salt and pepper

PREPARATION (PRÉPARATION : 20 MIN CUISSON : 20 MIN)

Peel the potatoes and celery and cut them into cubes.

Cook them in a pot of boiling water for about 25 minutes.

Meanwhile, poach the cod in a second pot of boiling water for 20 minutes.

Peel and chop the garlic.

Drain the cod and crush it with a little salt and pepper.

Drain the potatoes and celery and mash them with a dash of olive oil, chopped garlic, milk, herbs, salt and pepper until you have a puree.

Divide the cod and then the potato and celery mixture between four ramekins.

Serve immediately.

Cold broccoli soup with negative calories

INGREDIENTS

1 large broccoli head
1 clove of garlic
50 cl vegetable stock
250 ml water
10 cl light cream
olive oil
salt and pepper

PREPARATION (PREPARATION : 10 MIN COOKING : 20 MIN )

Peel and chop the garlic.

Clean and detach the broccoli florets.

Heat a little oil in a pan.

Fry the garlic and broccoli florets for 5 minutes, stirring well.

Add the stock, water, salt and pepper and cook for about 20 minutes, until the broccoli is cooked.

When the broccoli is cooked, blend it with a hand blender.

Add the cream and blend again.

Leave to cool to room temperature.

Chill for at least 2 hours before serving.

Fat burning egg-plants stuffed with grilled vegetables

INGREDIENTS

2 egg-plants
1 red pepper
1 orange pepper
1 yellow pepper
6 cherry tomatoes
1 red pepper
1 onion
2 cloves of garlic
chopped aromatic herbs (oregano, chives, parsley, etc.)
olive oil
salt and pepper

PREPARATION (PREPARATION : 20 MIN COOKING : 10 MIN )


Preheat the oven to 180°C.

Cut the aubergines in half lengthways.

Place them on a baking tray lined with baking paper and cover with a drizzle of olive oil and a little salt.

Place them in the oven for 10 minutes.

Meanwhile, wash, seed and dice the peppers and chilli.

Peel and finely chop the onion and garlic.

Grill the peppers, chilli, onion, garlic and chopped herbs in a non-stick pan over high heat. Season with salt and pepper.

When the aubergines are cooked, take them out of the oven and remove the flesh with a spoon.

Mix half of the aubergine flesh with the roasted vegetable brunoise.

Top the hollowed-out aubergines with the mixture and sprinkle with a few washed and halved cherry tomatoes.

Cover the aubergines with a drizzle of olive oil.

Place under the grill for a few minutes to grill everything well.

Serve straight from the oven with quinoa, bulgur or brown rice.