The 6 Lemon Recipes That Help You Lose Weight

ByKathy Graham
Lemon Recipes That Help With Weight Loss In addition, lemon helps with heart health ,  so if routine exams point to any elevation in LDL (bad cholesterol) and triglyceride levels in the blood, the warning sign must be turned on. This means that life habits are not as healthy as they should be, so the attention given to food and exercise needs to be redoubled, so that the organ remains healthy. Lifestyle changes are key to lowering cholesterol.Lemon is very effective in reducing the accumulation of fatty plaques in the veins and arteries, as it contains citric acids, polyphenols and vitamin C, which allow free movement so that blood can travel through the body in a healthy way. Fatty plaques are formed by deposition of lipoprotein (cholesterol) on the vessel walls. Other factors are genetics, inflammatory reactions in the vessels (caused, for example, by smoking), hypertension and diabetes.With this, lemon tends to contribute to reducing the risk of developing cardiovascular diseases, such as hypertension. Flavonoids, d-limonene and minerals such as magnesium and potassium also function as powerful antioxidants that support heart health. So, check out now  The 6 Lemon Recipes that Help in Weight Loss.

News of the week: 

1. Light Fruit Compote

INGREDIENTS:

  • 1 tablespoon of honey.
  • 2 peaches, cut into rounds.
  • 2 plums, cut into four pieces.
  • 1 cup (tea) of grapes – Italy, cut in half without seeds.
  • 1/2 cup (100ml) pure lemon juice .
  • 1 tablespoon of dried mint.

PREPARATION MODE

  • In a pan, place the honey, fruits, lemon juice and mint.
  • Place over low heat and cook for 10 minutes or until the fruit softens.
  • Allow to cool and place in a bowl with a lid.
  • Place in the fridge for 2 hours. serve.
  • Tip: Store the fruit in a container with an airtight lid to preserve the flavor.

2. Light Mayonnaise

INGREDIENTS:

  • 3 cups (tea) of cauliflower bouquets.
  • 2 medium carrots grated.
  • 2 ripe tomatoes, skinned and diced.
  • 1 green pepper, diced.

MAYO:

  • 1 tablespoon of cornstarch.
  • 1 cup (200ml) skimmed milk.
  • 4 tablespoons of skimmed natural yogurt.
  • 1/4 cup (500ml) pro lemon juice .
  • Salt and black pepper to taste.
  • 1/2 cup (100ml) of oil.

PREPARATION MODE:

  • Dissolve the cornstarch in the milk and place over medium heat, stirring constantly until it thickens.
  • Remove from heat and let cool covered with plastic wrap to prevent a skin from forming.
  • Beat the blender with the yogurt, lemon , salt and pepper. Whisking constantly, add the oil in a steady stream, beating until smooth.
  • Place in a covered container and keep in the fridge for up to 1 week.
  • Steam the cauliflower for 10 minutes or until softened.
  • Transfer to a salad bowl, mix the carrot, tomato, pepper and mayonnaise.
  • Place in the fridge for 2 hours before serving.

3. Light Banana and Lemon Pancake

INGREDIENTS:

  • 1 cup (tea) of wheat flour.
  • 1/2 tablespoon of sweetener based on saccharin and siclamate (do not use aspartame).
  • 1 teaspoon of yeast.
  • 1/2 teaspoon of salt.
  • 1 cup (250ml) skimmed milk.
  • 1 tablespoon of oil.
  • 1/2 teaspoon of vanilla essence.
  • 1 ovo.
  • 1 and ½ cup (tea) of chopped bananas.
  • Frying oil.
  • 3/4 cup (tea) of honey.
  • 1 teaspoon of cinnamon powder.
  • 1/4 cup (50ml) pure lemon juice .
  • 2 tablespoons of rum.
  • 3 tablespoons of chopped peanuts and lemon zest for sprinkling.

PREPARATION MODE:

  • Mix the flour, sweetener, yeast and salt.
  • Separately, beat the milk, oil, vanilla and egg and add to the previous mixture.
  • Add the bananas and beat until smooth.
  • Heat a frying pan, add a little oil and ½ cup of the cream at a time, spreading evenly to make the pancakes.
  • Fry until golden on both sides.
  • In another pan, heat the honey and add the cinnamon, lemon and rum.
  • Serve the pancakes with the melted honey and sprinkle the peanuts on top.

4. Yogurt and Lemon Sauce

INGREDIENTS:

  • 1 pot (170g) of skimmed natural yogurt.
  • 1 tablespoon prepared mustard.
  • 1/4 cup (50ml) pure lemon juice .
  • 1 tablespoon of Worcestershire sauce.
  • 1/2 teaspoon of salt.

PREPARATION MODE

  • In a bowl, combine yogurt, mustard, lemon juice, Worcestershire sauce and salt.
  • Mix with your favorite pasta and serve chilled, if desired.

5.  Light Soup

INGREDIENTS:

  • 3 medium carrots.
  • 2 medium yams.
  • 4 radishes.
  • ½ cauliflower.
  • 6 pods.
  • 250g of peas.
  • 2 large stalks of celery.
  • 2 liters of water.
  • 1 crushed garlic clove.
  • 2 tablespoons of chives.
  • 3 tablespoons of chopped parsley.
  • 2 tablespoons of chopped parsley.
  • 2 tablespoons of pure lemon juice .
  • Salt to taste.

PREPARATION MODE

  • Finely chop the vegetables.
  • Add salt to taste in the water, growing the vegetables and cook for 30 minutes.
  • Season with the other ingredients and let it thicken.
  • Serve with wholemeal bread.

6. Light Lemon Pie

INGREDIENTS:

  • 1 tablespoon of wheat germ.
  • 1 tablespoon of oven and stovetop sweetener.
  • 2 tablespoons of light margarine.

Filling:

  • 2 tablespoons oven and stovetop sweetener.
  • 150g cream cheese light.
  • 1 cup of low-fat yogurt.
  • 1/2 cup (tea) mashed light ricotta .
  • 3/4 cup (150ml) pure lemon juice .
  • 2 packets of unflavored gelatin powder.
  • 1/4 cup (50ml) of warm water.
  • Zest of zest of 1 lemon .

Useful links: 

PREPARATION MODE:

  • In a 20 cm diameter removable background form, place the wheat germ, sweetener and light margarine mixed together, squeezing well with your fingers.
  • Reserve. For the filling, in the blender, beat the sweetener, cream cheese, yogurt, ricotta, lemon juice and gelatin sprinkled in water and dissolved in a bain-marie.
  • Place over the wheat germ in the mold and sprinkle with lemon zest .
  • Place in the fridge for 4 hours, unmold and serve.
  • Consume the equivalent of two lemons a day, either in the form of juice or seasoning (for salads or meat, for example)

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