Dr. Oz: The Best Carbs To Drop A Dress Size; Carbs can make you sluggish and gain weight. Love Your Carbs? You don’t have to give them up completely just swap them out. Dr. Oz’s best carbs to drop a dress size and get your energy back are Shirataki noodles, Purple potatoes, Pearl barley & Pretzels. Plus fatigue-fighting meal from Chef Rocco DiSpirito – Rocco DiSpirito’s Cheesy Turkey Enchiladas With Tomatillo Salsa and Cilantro.
Dr. Oz’s Bonus Tip In Case You Missed It: Take Astragalus Supplements 200 MG twice per day to help you fight stress related fatigue and feel the energy boost for hours.
Today Dr. oz has been talking about why you are so darn tired, the biggest culprits are carbs because they make you gain weight.
Shirataki Noodles: The first carb to drop a dress size is for pasta lovers, swap out your regular pasta for shirataki noodles. It is made from the root of a yam and has 10 calories per 2 ounce serving, regular pasta is 200 calories per two ounce serving. By having shirataki noodles twice a week you will lose 11 pounds in one year.
Purple Potatoes: The next carb Dr. Oz has to drop a dress size is the purple potato from South America. Studies have been done and no one gains weight from eating purple potatoes, 30 calories less than regular potatoes. So by eating these potaoes you will lose 3 pounds in a year.
Pearl Barley: Dr. Oz’s next carb to drop a dress size is pearl barley which contains 4 grams of fiber per serving. Fiber keeps you full and regular. By eating pearl barley instead of white rice a couple of times a week you will lose 3 pounds in a year.
Pretzels: The last thing Dr. Oz had to drop a dress size is Pretzels. Pretzels on average are 50 calories less per serving than potato chips. The crunch will help with the cravings, stick with the thin little pretzels. Stick with pretzels and lose 6 pounds over the course of a year.
Rocco DiSpirito’s Cheesy Turkey Enchiladas
Dr. Oz: Rocco DiSpirito’s Cheesy Turkey Enchiladas With Tomatillo Salsa and Cilantro
Dr. Oz: Rocco DiSpirito’s Enchiladas; Enchiladas with a boost with this very high protein Enchilada, 38 grams of protein. This fatigue-fighting meal from Chef Rocco DiSpirito will give you a sustained boost of energy from the protein and the spicy salsa. This meal blends the Mexican flavors of healthy foods like bright-tasting tomatillos and cilantro into a delicious meal.
Rocco DiSpirito’s Cheesy Turkey Enchiladas With Tomatillo Salsa and Cilantro
Ingredients
Serves 4
12 oz ground turkey breast
4 (9-in) low-carb tortillas
2/3 cup fat-free spicy black bean dip
Salt and freshly ground black pepper
1 (12-oz) jar tomatillo salsa
1 cup reduced-fat Mexican cheese blend
½ cup chopped fresh cilantro
Directions
Preheat the oven to 450°F. Heat a large nonstick sauté pan over medium-high heat. Add the ground turkey and cook, stirring to break it up a little, until it is just cooked through, about 4 minutes.
Meanwhile, using flameproof tongs, char the tortillas lightly on each side over an open flame, or toast them under a preheated broiler. Keep the tortillas warm by covering them with a clean kitchen towel as you go.
Stir the black bean dip into the turkey. Season with salt and pepper to taste.
Lay the tortillas on a work surface, and divide the turkey mixture among them. Fold the sides of the tortillas in over the filling and roll the tortillas up tightly to encase the filling. Lay them side-by-side in a 9×13-inch baking dish.
Spoon the salsa over the tortillas, and sprinkle with the cheese. Bake until the cheese is bubbly and the enchiladas are hot throughout, 10 to 12 minutes.
Sprinkle the cilantro over the enchiladas, and serve.
Nutrition Facts
314 calories
9.9 fat grams
38 g protein
32 g carbohydrates
59 mg cholesterol
18 g fiber
1,382 mg sodium
Iceberg Salad
Ingredients
Makes 4 enchilada garnishes
1 cup iceberg lettuce, shredded
1/2 cup red onion, sliced
2 limes
Salt and freshly ground pepper
1/4 cup cilantro
1/4 tsp adobo powder
Directions
Place the sliced red onions in a small stainless steel bowl. With a fine grater or zester, zest the skin of 1 lime over the onions. Cut the whole limes in half cross wise and squeeze all the juice over the onions and add a tiny pinch of salt and mix. Make sure all the onions are in the lime juice; you can use the squeezed limes as a weight to push down any onions sticking out of the juice. The onions will keep up to 3 days in the refrigerator in a container with a tight fitting lid.
Meanwhile, mix the iceberg, red onions and cilantro in a bowl, season with salt, pepper and adobo powder.
Nutrition Facts
10.25 calories
.025 g fat (0 g sat, 0 g mono, 0 g poly)
0 mg cholesterol
4 mg sodium
2.65 g carbohydrate
.475 g fiber
4 g protein
