I Just Realized Something about Potbelly and I'm Embarrassed
Having a potbelly comes so easy but trying to melt those belly fat gets really tedious. I never had a potbelly while I was in the beginning of college even till the end. Probably this was because of my dislike for those having one. I see people with belly fat as abnormal ordinarily even thou I never knew the actual cause of it.
One morning, I was doing my usual morning exercise on the street and I saw someone reading the book “how to get a flat belly naturally’. I got curious simply because I was more matured and saw no justifiable reason why I should dislike people with potbelly. On stepping back I asked the fellow if I could see the book which he gave out to Me. I scanned through it and saw something called “Visceral Fat”.
I embarked on a study to study what visceral fat meant and guess what! The conclusion I got to derive was that people only have potbelly because of mere negligence and indiscipline. This got me really embarrassed.
Nevertheless, I decided to share some soups I found within a diet plan on how to melt visceral fat. Nature is really blessed. I hope you will find every details on this page useful.
1. Chicken And Rice Soup
This is one out of many a delicious soup recipe that reduces belly fats, below is stated the ingredient for chicken and rice soup also with the process of making it.
Ingredients
½ rotisserie chicken, 1 tbsp. extra virgin olive oil, ½ cup finely diced onion, ½ cup finely diced celery, ½ cup finely diced carrot, 2 cups low-sodium chicken broth, 3 cups low-sodium vegetable broth, 1 tsp. kosher salt, 1 cup cooked brown rice, and¼ cup chopped fresh herbs (your choice)
Preparation
Firstly Remove the skin of the chicken, take the meat, after that you heat the olive oil with medium heat in a small pot. Add your chopped onion, celery, and carrot, cook until soft, for like 3-6 minutes. When that is done you add your chicken broth, vegetable broth and salt to the pot and boil. Reduce the heat for another 10 minutes more. Add your chicken, rice, and fresh herbs, cook for more 5 minutes and serve hot.
2. Chicken Posole
This is a classic Mexican soup it is a very delicious meal to have your dinner. This recipe is a classic dish for Mexicans and the beauty of it is the way its complimented with chicken by a flavored broth and myriad toppings.it is very nutritious and helpful for flat belly.
Ingredients
1 pound chicken breast, 4 cups low-sodium chicken stock, 1 bay leaf, 1/2 teaspoon chopped fresh thyme, 1/2 teaspoon chopped fresh oregano, 2 clove of crushed garlic., 1 teaspoon of cumin, 1 teaspoon salt, 3/4 teaspoon chili powder, 1/2 teaspoon coriander, 1/4 teaspoon red pepper flakes, 1 cup of drained canned hominy.
PREPARATIONS
Place the chicken breast on a cutting board; carefully slice it in half so you can have tiny sliced pieces. Sprinkle the both sides of the sliced chicken breast with salt and pepper. After that you heat a tablespoon of oil in medium heat. Add your sliced chicken breast in a single layer and flip for every for 1 minute to both sides until it turns golden brown, reduce the heat and cover the pan, cook for 12-15 minutes, flipping the chicken halfway to full cook. Once cooked, set the chicken aside. Add chicken broth to a medium regulated oven. Once simmering, add bay leaf, thyme, oregano, garlic, cumin, 1/2 teaspoon of the salt, chili powder, coriander, and red pepper flakes then Reduce the heat to low to avoid it getting burnt and allowing it to be properly cooked then simmer for 15 minutes. Use 2 forks to shred the chicken into small pieces. Add chicken and drained hominy to the oven. Raise the heat to medium to warm everything through. Remove the bay leaf and serve.
3. White Bean And Kale Soup
This recipe for flat belly is a complete nutrient packed with dark green leaf and it is perfect because it has low fat and enough flavors.
Ingredients
1 Tbsp. of Extra Virgin Olive Oil, 8 minced l garlic cloves,, 1 medium yellow diced onion, 6 cups of chopped raw kale, 4 cups of low-fat, low-sodium and vegetable broth, 2 cans of white beans such as cannellini or navy, rinsed and drained, 4 roman tomatoes, chopped1 Tsp. dried oregano, 1 Tsp. dried basil, 1/2 tsp. salt, 1/4 tsp. pepper, and 1/4 tsp. of crushed red pepper.
Preparations
Chop all your vegetables in large portions, heat olive oil, add your garlic and onion, sauté until it becomes soft. Include your kale, stir until it becomes wilted. Put 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper both red and black properly crushed, leave for 5 minutes. Mix the remaining beans and broth until smooth in a blender. Turn it into the soup and stir for the soup to become thick then cook for another 15 minutes. After that the soup is ready for consumption.
4. Creamy Broccoli Fennel Soup
This soup is low on sodium and a great help to flatten bellies.
Ingredients
1 medium h broccoli head, 2 medium heads of fennel, 2 – 3 cloves of garlic, 5 lacinato kale leaves, ribs removed, 2 tablespoons olive oil , few heavy pinches sea salt, few heavy pinches ground black pepper, 3/4 cup raw cashews, soaked for an hour, 3 cups filtered water, 2 tablespoons fresh lemon juice, and chopped fennel leaves and lemon zest
Preparations
Preheat the oven to 400 degrees, line a baking sheet with parchment paper. Wash and cut the broccoli and fennel into medium sizes, Spread them out evenly on the baking sheet, with the cloves of garlic, drizzle with olive oil and sprinkle generously with sea salt and black pepper. Roast them for 20 minutes. Flip the veggies and toss the kale leaves on top. Roast fort another 10 minutes or until golden brown. Let the cloves of garlic cool a bit and then pop them out of their skins. Combine the raw cashews, filtered water, lemon juice and add heavy pinch of sea salt again and black pepper in your blender. Blend until smooth. Then toss in the roasted broccoli, fennel, garlic and kale and blend until smooth again. To serve top with a dash of olive oil, chopped fennel leaves, lemon zest + black pepper and you are good to go.