Spring Love Slimming Liver Nourishing Warm Salad Helps Lose Weight

How to eat to lose weight in spring? It is popular among modern women to eat lettuce salad to lose weight, but the temperature is still cold in spring, and eating too much raw and cold salad can easily lead to a cold constitution. Nutritionists suggest that female friends may wish to follow the Chinese medicine theory of "nourishing the liver in spring" and change cold salads to warm salads, eating fresh green vegetables with warm protein ingredients, achieving the dual goals of weight loss and health preservation at the same time.

Green vegetables are the first choice for nourishing the liver in spring!

In spring, all things come to life. Traditional Chinese medicine believes that this is the best time to "nourish the liver". Corresponding to the theory of "five elements and five colors", it is advisable to consume more green vegetables in spring to nourish the liver, including leeks, green asparagus, romaine leaves, sweet potato leaves, celery, spinach and broccoli.

Hong Ruopu, a nutritionist at the Zhongxiao branch of Taipei City United Hospital, said that green vegetables are not only high in fiber and low in calories, which helps stimulate the intestines, eliminate stool and help with weight loss, but the phytochemicals they contain, such as catechins and isothiocyanates, have antioxidant and liver health benefits, making them suitable for daily consumption.

To lose weight in spring, eating warm salad is more powerful!

In spring when the temperature is fluctuating and the weather is sunny and rainy, female friends who are fighting against the fat accumulated in winter should not have only lettuce salad on their weight loss menu to avoid malnutrition. Moreover, eating cold salad frequently will reduce the body's heat energy, which can easily cause the weight loss plan to stagnate and the slimming effect to be limited.

Nutritionist Hong Ruopu suggests that you may change cold salads to warm salads and pair them with foods rich in high-quality protein, such as fish, meat, beans, eggs, milk, etc. This can not only maintain the body's energy, but also replenish the nutritional needs, which helps the sustainability of the weight loss plan. There are two common ways to make warm salads. One is to cook meat ingredients at high temperature and pair them with vegetables. The other is to cook the sauce and pour it on the meat and vegetable salads to increase the temperature.

【Garlic Chicken Leg Warm Salad】

• Ingredients: 1 boneless free-range chicken leg, 1 box of mixed lettuce, 1/4 onion, 2 tablespoons minced garlic, 1 bowl of mushrooms, rosemary (leaves), 1 ball of noodles, 1 lemon.

• Seasoning: olive oil, 2 teaspoons of sea salt, 2 teaspoons of black pepper, a little balsamic vinegar, a little sugar.

• practice:

  1. Heat 1 tablespoon of olive oil in a pan, sauté minced garlic and rosemary, then add sea salt and black pepper.

  2. Dice the onion, mix it with the mixed lettuce in ice water and chill it. Remove from the heat, drain, place on a plate, sprinkle with appropriate amount of sea salt and black pepper, and set aside.

  3. Take 1 boneless chicken leg, cut it into two halves, sprinkle with sea salt and marinate it for later use.

  4. Heat the pan, fry the boneless chicken thighs with the skin facing up over low heat until golden brown, then turn and fry the chicken thighs on the other side. Add the mushrooms as in step 1 and stir-fry.

  5. Boil water in a soup pot, blanch the noodles and let cool, spread on the lettuce salad, and finally add the pan-fried chicken thighs. Drizzle with vinegar and lemon juice to enhance the flavor and it’s done.

【Mushroom Japanese Style Warm Salad】

• Ingredients: 50g sliced ​​mushrooms, 50g enoki mushrooms, 50g sliced ​​king oyster mushrooms, 50g asparagus, 50g yellow and red peppers, 150g romaine leaves, 30g almond seaweed shreds.

• Japanese salad dressing: 1 tablespoon Japanese soy sauce, 1 tablespoon black vinegar, 1 tablespoon olive oil.

• practice:

  1. Put Japanese soy sauce and vinegar in a bowl, slowly add olive oil while stirring, prepare Japanese salad dressing and set aside.

  2. Blanch the asparagus and set aside.

  3. Put some oil in a frying pan, sauté mushrooms, Oyster mushrooms and King Oyster mushrooms until fragrant, then add asparagus and stir-fry briefly. Add a small amount of Japanese soy sauce to make the ingredients taste good.

  4. Wash and drain the romaine leaves, cut into small pieces and spread them on a plate, then place mushrooms and asparagus on top, drizzle with Japanese salad dressing, and finally top with crushed almond seaweed shreds.