Eating your veggies never tasted so good

A part of being healthy is exercise and diet. A fat burning review can help you establish a clear outline of what you require to focus on to carry out your fat reducing purpose if you're a novice; or serve as a reminder for the ones who are at an advanced or more improve phase of their weight-loss strategy. Promptly after are seven steps that can serve as tips for your own weight loss plan. The first thing that one must understand is that losing weight and losing fat is not a similar thing. Many weight loss courses have misled people into believing that it is the same, but most diets and weight loss programs only work by causing a person's body to reduce more muscle cells and water than actual body fat, more help please visit The Fat Loss Factor. Diet doesn't necessarily mean to go on a diet, but to eat more healthy foods. Here is another recipe from Weight Watchers that I've modified for my own use. To make this recipe even better, there are several Farmer's Markets starting to pop up around Colorado Springs, of which a list can be found at the end of this article, where you can buy fresh vegetables.

Ingredients:

2 TBL olive oil
1/2 onion, finely chopped
1 small zucchini, finely chopped
1 celery stalk, finely chopped
1 bell pepper of any color, finely chopped
1 carrot, peeled and finely chopped
2 14 oz cans of diced tomatoes
1/2 C dried parsley
1/4 C dried basil
1 TBL dried oregano
1 garlic clove, minced
1 bay leaf
1/2 tsp. salt
Freshly ground pepper
1/4 C. freshly grated Paresan cheese

• Heat the oil in a large non-stick frying pan, then add the onion. Cook over medium heat until translucent.
• Add the zucchini and celery and cook until softened.
• Add pepper and carrot, cook, stirring frequently until the carrots are soft, about 10 minutes.
• Add the tomatoes, parsley, basil, oregano, garlic, bay leaf, salt, and ground pepper. Cover and simmer, stirring occasionally, until the vegetables are tender, about 15 minutes.

Serve over pasta, if desired, or use to spoon over baked chicken, and sprinkle with grated Parmesan cheese. Makes 8 1-cup servings.

Colorado Springs Farmers Markets:

Acacia Park
E Platte Ave/N. Nevada Ave.
Mondays 9AM-3PM
Opens June 4, 2012

Citadel mall
750 Citadel Drive E.
Saturdays 10AM-3PM
Opens June 2, 2012

First and Main Towne Center
S. Carefree and N. Powers Blvd
Thursday 10AM-4PM
Opens June 7, 2012

Click here for a complete list of Farmer's Markets around Colorado Springs.

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