Fruits and vegetables will save your life. An abundant source of nutrition lies within each colour and variety. A multitude of flavours, combined with stimulating scents, fruits and vegetable are nature’s most perfect food for weight loss.

Fibre rich foods help to fill your stomach faster. This results in making people eat fewer caolries per day. Fibre needs water to be pushed through the body. Water and fibre will assist with weight loss, and fruits and vegetables are a great source of both.   

Carotenes are the pigmentations found in plants which make them a beautiful colour. Each carotene colour corresponds with many different medicinal properties. Carotenes have 2 major roles in the human body: to be converted into vitamin A, and to provide antioxidant protection. Recent studies suggest that people who eat many types of carotenes are less likely to develop disease such as cancers, heart disease and obesity. In general, the greater the intensity of the colour, the higher the level of carotenes. Eating a garden salad everydayis a great way to increase your weight loss results and carotene levels.

Carotenes Food Sources

Alpha- Carotene: green plants, carrots, squash, corn, watermelon, green peppers,   potatoes, apples
 

Beta- Carotenes: green plants, carrots, sweet potatoes, squash, spinach         

                                                          Gamma- Carotenes : carrots, sweet potatoes, corn, tomatoes, watermelons, apricots

Lycopene : tomatoes, carrots, green peppers, apricots, pink grapefruit
 

Lutein : green plants, corn, potatoes, spinach, carrots, tomatoes

Here's a popular Rachelle Wood Holistic Weight Loss program recipe full of flavourful carotenes and antioxidants. It cooks in 5 minutes. Like any good stir fry, the secret is not to overcook the vegetables. Make sure the oil is heated before placing vegetables in stir fry pan. 

Simple Spicy Chicken and Peppers   serves 4   

1 pound boneless, skinless chicken breast cut into strips
1 green pepper, julienne
1 red pepper, julienne
1 c onion, chopped
2 cloves garlic, minced
1 TBSP olive oil
2 cans low sodium diced tomatoes
1 TBSP Italian seasoning
1 tsp chilli powder
fresh ground pepper 

In a non-stick skillet heat oil at medium heat. Cook chicken first, add vegetables then spices. Stir fry about 5 minutes or until tender crisp, no more than 5 minutes. Serve over organic brown rice. This recipe is compliments of Rachelle Wood Nutrition. Enjoy.