Super Effective Weight Loss Tip #4 Replace Common Fatty Foods with Less Fatty Options

There are many foods rich in LCT fats(long chain triglycerides that are slow to metabolize and can increase weight and keep it on) that keep people over-weight. Some of these foods include mayonnaise, cheese, dairy milk, creamy pasta sauces, tomato sauce, gravy, ice-cream etc

Instead of mayonnaise, one can make home-made mayo with coconut oil and non-dairy milk. Add some coconut oil, unsweetened non-dairy milk, some garlic and vinegar or lemon juice in a big jar, then use a hand blender to turn it into creamy mayonnaise. I mentioned in weight loss tip #1 that coconut oil can create thermogenesis for weight loss, so this coconut oil mayo is a guilt-free weight-loss mayo. This hand blender technique can also be used to make coconut ice-cream, just leave out the garlic and vinegar and use stevia as a sweetener. Add strawberries to turn it into fruit ice-cream.

Instead of using dairy cheese for spaghetti and pasta, using nutritional yeast flakes that tastes the same without the high fat content. Just sprinkle onto pasta like parmesan cheese powder and it is good to go.

Instead of drinking dairy milk and yogurt high in fat, choose unsweetened non-dairy milk and yogurt.

Instead of relying on creamy sauces to flavor foods, use coconut mayo and fresh/dried Italian herbs and spices.

You can make your own tomato sauce with bottled tomato paste with dried Italian herbs, salt, vinegar, garlic and a little stevia for some sweetness.

My Newly Created Fusion Recipe(Vegan) — Elbow Pasta with Ground Nut Curry Sauce and Nori Flakes

I just created a delicious fusion recipe: an elbow pasta dish with a creamy nut sauce similar to satay gravy, with nori flakes. It tasted so appetizing and moreish, I felt it deserves a mention. You will definitely receive compliments if you serve it to your family, friends and guests.

I created the recipe as part of a healthier alternative to instant ramen noodles, so I tried to use as much simple dried ingredients I could find from my kitchen cabinet.

To make 2 servings, boil 250g of elbow pasta in a pot of boiling water. Add generous amount of salt to the water(as salty as the sea) and a splash of oil. Boil for 9 minutes stirring occasionally until al dente. Pour away most of the pasta water and leave about a 2 cm thickness of pasta water behind with the pasta.

To make the nut sauce, pour 1/3 cup(1/2 for spicier) of curry powder(I use sambar powder from House Brand) and 1 cup of ground nuts(any type of ground nuts, fine or coarse up to you) directly into the pot with the warm pasta. Pour in a liberate amount of oil such as coconut oil(for weight-loss) or other types of oil. Add in 4 tablespoons of flaxseeds for the sauce to be slimy and also if you want some omega 3 fatty acids. Mix everything together until there is a creamy sauce with the warm pasta. Add required sugar/sweetener until the sauce is sweet. I didn't add garlic as I felt the sauce was tasty enough.

Mix in some alfalfa sprouts if you want some fresh greens. Finally, add in some shredded nori flakes. You can choose to mix the nori flakes with the pasta while in the pot, or sprinkle them on top of the pasta before serving. If you are worried about nori containing pollutants, you can choose to use other dark green vegetables and wheat/barley grass powder instead.

Serve and enjoy this delicious Malay-Indian-Japanese fusion pasta. You can eat it with sliced vegan mock fish that comes wrapped with nori, and vegan mock mutton made with mushroom stems(there is a brand that comes frozen without any sauce). You can pair it with a side dish of sliced cucumber to neutralize the spicy aftertaste.