Why Huevos Rancheros Just Might Be The BEST Breakfast for Weight-Loss

South of the Border, South on the Scale?

Your usual breakfast of Cheerios or yogurt is a wimp compared to this! At least in its fat-burning, calorie-blasting and metabolism boosting abilities. Take a cue from south of the border breakfast food and the scale might turn south too with this super weight-loss dish.

Eggs—I know the pastries in the pantry are calling your name, but the fridge is where you’re going to find the jump start to your weight loss goals today. One study found that women who ate two eggs for breakfast ate less in the next 36 hours than those who ate a bagel of the same number of calories.

Beans—They’re rarely eaten for breakfast, but they should be! Beans contain the digestive hormone cholecystokinin which acts as an appetite suppressant, possibly because it keeps food in your stomach longer. One study found that 8 men who ate beans at lunch had cholecystokinin levels twice as high as those who didn’t. A long term benefit: beans can help lower cholesterol.

Lean Beef—Add steak? Yes Please! Lean beef contains the amino acid leucine which helps you shed pounds but keep muscle. One study of 24 over-weight middle aged women found that those who hate nine to 10 oz of lean meat per day on a 1,700 calorie diet lost more weight, more fat and less muscle than those on the same calorie diet, but eating less protein.

Olive Oil—the stuff your tortilla will often be fried in helps your burn calories. One study found that women who ate muesli sprinkled with olive oil for breakfast experienced an increase in their metabolic rate. Doesn’t olive oil on a crispy tortilla with low fat cheese sound a lot tastier?

Hot Red Peppers—Keep a handkerchief nearby to wipe the sweat off your face, but don’t skip on these. One study found that women who ate breakfast foods with red pepper ate less for lunch than they normally would. The trick could be in the capsaicin, a natural appetite suppressant.

Fat-Burning Huevos Rancheros Recipe:

serves 4
Onion, 1/2 thin sliced
Garlic, 2 cloves diced
Tomato, 2 roma or 1 large beefsteak or heirloom diced
Cilantro, 1/2 cup chopped
Red Jalapeno diced (seeded to minimize the spice, or keep them in for extra heat!)
Cooking Spray
Olive Oil, 1 tbsp
4 large eggs
Salt 1/4 tsp and White Pepper 1/8 tsp
Black Beans, 1 can rinsed
Lean Beef, 1 steak sliced thin
Shredded Cheddar Cheese (fat free, 1/4 cup)
Avocado, sliced
Gypsy Juice Hot Sauce (or whatever your favorite is)
4 small Corn Tortillas, warmed

—-1. In a small pot, heat oil on medium until hot. Cook thin sliced steak 2 minutes. Add onion and cook 3 minutes or until beginning to become translucent. Add the garlic. Add salt and pepper.
—-2. Add tomatoes; cover and cook 3 minutes to blend flavors, stirring occasionally. Stir in beans, half of cilantro, jalapeno; heat through, about 3 minutes, stirring occasionally.
—-3. Simultaneously, in a pan, spray cooking spray in low heat, crack eggs, 1 at a time, and drop into pan. Cover and cook 4 to 5 minutes or until whites are set and yolks thicken.
—-4. Place tortillas on 4 dinner plates; top each with some tomato mixture and 1 egg. Sprinkle with remaining cilantro. Serve with avocado, cheese, and additional hot sauce if you like.


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