Yay!! I’ve lost 25.6 pounds total so far with 54.4 pounds to go to reach my goal! My BMI has dropped from 36.9 to 33.1 and my goal is 24.9.
Natural Weight Loss
Find Time For Breakfast
If you skip meals you’re missing out on a chance to fuel your body – blood, muscles, organs – with powerful nutrition.
Studies consistently show you can perform better, both mentally and physically, and keep a healthier weight when you eat regular meals – especially breakfast.
That’s because eating breakfast cuts down on bad choices you may make when hunger hits you mid-morning, and it also has some metabolism benefits.
“Breaking the fast” tells your body it’s not starving; so, it’s time to rev up your engine.
Even if you eat the same amount of calories over an entire day, eating a larger percentage of them in the morning helps you lose weight, compared to loading up at nighttime.
Recipe of the Day: Pinto Bean and Tofu Breakfast Rancheros
Active Preparation Time: 9 minutes
Total Preparation Time: 12 minutes
In the time it takes to go through a morning drive-through, you could feast on this satisfying dish, inspired by the huevos rancheros of Mexico, which include eggs, beans, fresh corn tortillas, and salsa.
This version substitutes tofu for the eggs.
And who says you have to reserve this dish for breakfast?
It’s a tempting, easy meal for any time.
Makes 2 servings (1 tortilla sandwich each)
1 teaspoon extra virgin olive oil
1/3 cup canned vegetarian refried pinto beans
Four 6-inch corn tortillas
1/3 cup finely diced extra firm tofu (pressed, for best results)
2 tablespoons finely chopped black olives
2 tablespoons fresh guacamole
2 tablespoons salsa
2 tablespoons chopped green onions, green parts only
Plant-based sour cream, optional
*Use as many organic ingredients as possible.
1. Heat 1/2 teaspoon of the olive oil in a small skillet over medium heat.
2. Spread 3 tablespoons of refried beans onto a tortilla.
3. Place the tortilla in the skillet with the bean side up. Sprinkle with 3 tablespoons of the tofu and 1 tablespoon of the black olives. Place another tortilla on top of the bean mixture and press with a spatula. Cook for 2 to 3 minutes, until golden.
4. Turn and cook the other side for 2 to 3 minutes, until golden.
5. Remove from the heat and place on a serving dish. Repeat this process to prepare the second bean-tofu tortilla.
6. Garnish each tortilla sandwich with guacamole, salsa, green onions, and plant-based sour cream, if desired.
Variation: Substitute refried black beans or mashed lentils for the pinto beans; substitute small flavored whole grain tortillas for corn tortillas.
Per serving: 249 calories, 10 g total fat (1 g saturated), 309 mg sodium, 32 g total carbohydrates (2 g sugar), 6 g fiber, 9 g protein.
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Have an awesome day!
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Dick and Lenay
from Plant-Powered For Life by Sharon Palmer, RDN