With the holiday weekend I have been in a festive mood, so I decided to come up with a fun new quinoa salad that was just a little bit different.  I just love coming up with new healthy quinoa recipes.  My inspiration came from a rice salad recipe that I found in Oxygen Magazine.  The original recipe was a little tame for my taste, so I added quite a few elements to really zip it up.  My husband turned his nose up at it when he saw me making it, because he didn’t think that the ingredients could possibly blend to be good.  Boy was he surprised!  As it turns out, this is actually one of his favorite quinoa recipes.  We grilled out and I made him a steak using this steak marinade.  I made my favorite hummus recipe for an appetizer and we enjoyed it while the boys swam in the pool.  It was a really great way to officially end summer – even though it still will feel like summer here in Arizona for some time to come.

I really liked that this healthy quinoa recipe is loaded with vegetables.  It was so pretty that I am kicking myself for not taking a picture of it!  (I really need to start doing that!)  I made it with white quinoa, but it would have been just as pretty with red quinoa I think.  (Just remember my #1 quinoa cooking tip with regards to red quinoa – Make sure you cook it about 20% longer than you would white.)

I used the stove top steamer method for this recipe because I think it is always best for a quinoa salad.  If you are new to cooking quinoa and want to know how to cook quinoa that will really wow your friends, this is the way.  The texture is amazing and perfectly suited for this salad.

It would be difficult for me to pick just one thing that I love so much about this quinoa recipe.  The colors, as I said, were amazing.  I just love it when I have so many different colors because I know I am getting a variety of nutrients.  But the textures were also really great.  And although I am not always the biggest fan of stir fry recipes, I like flavor of the dressing so much that I think I am going to try to adapt it.

Give it a try and let me know what you think!

Fiesta Quinoa Salad

Ingredients

1 cup of quinoa, rinsed

2 cups of chicken or vegetable broth

1 15oz can of corn, drains

1 red pepper, chopped

3 scallions, chopped

¾ cup dried cranberries

¾ cup carrots chopped

3 Tablespoons fresh cilantro

4 Tablespoons red onion, divided

3 cloves garlic, minced

4 T soy sauce

2 T lemon juice

½ cup olive oil

1 tsp cumin

1/8 tsp dried chipotle pepper

¼ cup raw almonds, chopped and toasted (or pine nuts)

¼ cup roasted pumpkin seeds

Directions

1. Cook the quinoa using the stove top steaming method.  Bring the broth to a boil and add in quinoa and salt to taste.  Boil for 10 minutes.  Drain quinoa and rinse with cool water.  Rinse the pot and bring fresh water to a boil.  Place quinoa in a metal colander and put over the boiling water.  Cover with a clean dish cloth and lid.  Steam for 10 minutes.  Remove from heat and allow the quinoa to cool.
2. Meanwhile, in a large bowl, mix together corn, red pepper, scallions, cranberries, carrots, cilantro and 2 T of the red onion.
3. In your blender combine remaining 1 T of red onion, garlic, soy sauce, lemon juice, olive oil, cumin and dried chipotle pepper.  Pulse until well combined.
4. Combine quinoa and vegetable mixture and toss with dressing.  Top with almonds and pumpkin seeds.

For those of you who were miffed with my recent digression into steak recipes thanks to anemia, you will be happy to know that today I am sticking with cooking with quinoa. In fact, I am being extra good and sharing a clean eating quinoa recipe!

It has been a while since I posted a new quinoa salad recipe, so I thought I would share a new favorite with you.  The inspiration for this quinoa recipe came from this month’s Clean Eating magazine.  (If you don’t currently read clean eating you are missing out!  This, combined with Tosca Reno’s Eat Clean Cookbook has helped me to drop about 30 pounds.)

Try The Eat Clean Diet Today!

Click Here to See The Eat Clean Diet Books and Cookbooks

I made some changes (of course) and I am very happy with the results.  It is still very healthy, but if you are really watching your starchy carbohydrates, you can always leave the corn off.  As always, I have to warn you that I like my food spicy, so if you prefer things a bit tamer, you can always scale back on the garlic and peppers!

I think that cilantro really makes this dish, but it would also work with parsley if you cannot find or don’t care for cilantro.  I give instructions for cooking on the stove top but you could also prepare the quinoa in your microwave rice cooker or steam cooker. Just remember that if you decide to cook red quinoa grain, you will need to increase the time by about 20%.

I tend to always end up adding cheese to dishes, but this really did not need it! (Vegan cookbooks here I come!)  Keeping the cheese away really helps with the fat and makes this a great clean eating quinoa recipe!

When I make black bean recipes, I always like to cook dried black beans first.  If you don’t have time for that you can substitute a can of black beans.  I recommend Eden organics since they are BPA free.

Clean Eating Quinoa Salad Recipe

Ingredients

3 cups quinoa, rinsed

2 cups cooked black beans

1 pint grape tomatoes, cut into quarters

1 ½ cups fresh cilantro, chopped

1 cup frozen corn, thawed (you can also use canned or fresh)

1 cup roasted red pepper, chopped

¼ cup olive oil, best quality

Dressing

4 limes, juiced

Zest of 1 lime

¼ cup white balsamic vinegar

2 T balsamic vinegar

6 cloves garlic, minced

Sea salt

Black pepper

1/8 tsp ground chipotle pepper

Instructions

1. Bring a pot of water to boil and add quinoa.  Boil for 10 minutes.  Drain quinoa into a fine metal colander.
2. Bring a small amount of fresh water to boil.  Place quinoa over it in the strainer.  Cover with a clean kitchen towel and lid.  Steam for 10 minutes.  Remove from heat.
3. In a large bowl mix beans, tomatoes, cilantro, corn and red peppers.
4. Place dressing ingredients in a blender and combine.
5. Add cooled quinoa to the bean mixture.  Toss with dressing and top with diced avocado.

One thing to remember is that you want to dice the avocado right before you plan on eating.  If you have any avocado left over you can drizzle it with lemon to keep it from getting too brown.  Just make sure that you eat it soon!

If you are looking for another clean eating quinoa recipe, you may want to try this Minestrone soup!

I have always found that soup is a great way to help be control my diet.  Since it takes so long to eat if I have it before a meal I find that I eat so much less.  One of my favorite kinds of soup is minestrone soup.  It is both healthy and filling!  Turn it into quinoa soup and you have got a real winner.  Between the quinoa and the beans, this dish is protein packed meaning that you don’t have to worry about getting hungry five minutes after you eat.  In fact, minestrone soup is one of the few soup recipes that I consider a meal in and of itself.

While most minestrone soup recipes use canned beans, I like to make minestrone with dried cooked beans.  To do this you need to soak the beans in water over night in the refrigerator.  Drain and cover with fresh water.  Simmer uncovered for 45 – 55 minutes, adding salt in the last five minutes.

You may have never tried a recipe for minestrone soup that has quinoa in it, but don’t let that scare you off.  This is a great recipe that also happens to be extremely healthy!  It’s another AMAZING way of cooking quinoa.

If you want to cook the broth a bit longer to let the flavors combine, you can cook it for an hour and just add in the quinoa in the last 20 minutes.  But, if you are pressed for time, this recipe is great as written.

Minestrone Soup Recipe (aka Minestrone Quinoa Soup)

Ingredients

2 T olive oil, best quality

1 cup of diced carrots

1 cup of diced fennel

1 cup of diced red onion

1 celery rib, diced

2 zucchini diced

4 cloves garlic, minced

2 bay leaves

2 tsp thyme, chopped

6 cups broth (chicken or vegetable)

1 ½ cups cannellini beans, cooked

2 cups seeded and diced plum tomatoes

½ cup quinoa, rinsed

Salt and pepper

1 cup spinach, fresh and finely chopped

2 T basil, sliced

½ cup Parmesan cheese, grated

Directions

1. Heat olive oil in a heavy stock pot over medium heat.  Add carrots, fennel, onion, celery garlic, bay leaves and thyme and cook for 5 minutes.  Add zucchini and cook for an additional 4 minutes.
2. Add broth, beans, tomatoes and quinoa.  Increase the heat to bring to a boil.  Reduce to low and simmer for 20 minutes or until the quinoa is tender.
3. Remove bay leaves and sprinkle with salt and pepper.
4. Stir in spinach and basil just before serving.  Sprinkle with parmesan cheese.

Stay tuned for more quinoa recipes, steak recipes and zucchini recipes!  As always, I would love to hear any questions or comments.  And if you have a favorite minestrone soup recipe, do share!

As you know, I have steak recipes on the brain these days.  What could be better than a steak recipe with a homemade barbecue sauce made with red wine?  I must admit that wine is my biggest weakness.  Whenever I find recipes made with wine I am always tempted to try them.  (I even get creative at times – like the time I tried to cook quinoa in red wine – be grateful I didn’t post that disaster!  White works fine, red – not so much.)  Anyways – back to steak recipes!

The sauce for this steak is so amazing the original recipe did not even call for a steak marinade or steak seasoning. Of course, you know me.  I can’t make it unless is has garlic on it.  If you wanted to marinate this steak you certainly could, but if you don’t the results will not be bland as with many steak recipes.  (Porterhouse steaks are certainly not dry, so you do not need to marinade as you would with flank steak recipes.)

Serve this with a glass of Petite Syrah and a summer quinoa salad and you have an amazing meal that is good enough for company.  The barbecue sauce is good with anything, so make sure you save any leftovers.  You probably aren’t making steak recipes every day, but don’t be afraid to use it with chicken. I even used this sauce one year around the holidays as a dipping sauce for meat fondue.

Porterhouse Steak Recipe with Red Wine Barbecue Sauce

Ingredients

1 cup of dry red wine

½ cup ketchup

½ cup chili sauce

½  cup dark molasses

2 T Dijon mustard

2 T Worcestershire sauce

4 T red wine vinegar

1 tsp chili powder

1 tsp sea salt

1 tsp celery seeds

½ tsp curry powder

½ tsp cumin

2 tsp garlic

4 lb porterhouse steaks

Olive oil

Kosher salt

Fresh ground pepper

2 tsp garlic

Instructions

1. Make the sauce by combining wine, ketchup, molasses, mustard, Worcestershire, vinegar, spices, garlic and 1 cup of water in a large saucepan.  Combine well and simmer over medium heat for about 30 minutes.  Stir occasionally.  Approximately 1 1/3 cups should remain.
2. Brush steaks with olive oil.  Make a paste out of garlic, salt and pepper.  Rub on the steaks.  Allow to sit at room temperature for 30 minutes.
3. Grill the steaks over high heat for 6 minutes, turn and cook for another 6 minutes.  Continue to cook until steaks are to your desired temperature, remembering that they will continue to cook as they rest.
4. Remove steaks from grill and re-season as desired.  Let rest for 5 minutes before serving.

Try this great recipe and let me know what you think!

I hope you have enjoyed this and all of my other steak recipes that I have dusted off from my steak recipe collection.  Now, back to quinoa recipes!  As always, I would love to hear from you whether it is about steak recipes or cooking quinoa!

To me, the best steak recipe is always a grilled steak recipe.  I especially like cooking out in the fall when the weather starts to get cooler and much more pleasant.  A great steak recipe, good friends and football…. Ahhh…what could be better? Football parties are coming soon and I can’t wait!  No matter what your tastes are, grilled steak recipes are simply amazing.

I love this steak recipe because it is a meal in and of itself.  Of course, you could make it with a quinoa recipe and it would be absolutely fabulous!  From time to time I will take the grilled vegetables and make a warm quinoa salad with them.

This steak marinade is a great one and also works well with flank steak recipes. The wine really helps to tenderize the steak.  (Don’t forget to save some red wine for drinking with the steak – even if you are eating healthy you have to indulge every now and then!)

For the best possible results, I highly recommend marinating your steak over night.  This really gives the flavors the opportunity to combine.  This recipe is a little splurge but worth it!

Grilled Steak Recipe and Vegetables

Ingredients

For the Steak Marinade

¼ cup olive oil

½ cup red wine

2 T Worcestershire sauce

¼ cup soy sauce

6 cloves garlic, minced

2 shallots, minced

2 T Dijon mustard

¼ cup brown sugar

1 tsp salt

1 tsp ground pepper

2 ½ lb sirloin steak

For the Vegetables

2 onions, sliced thick

2 red peppers, sliced thick

2 green peppers, sliced thick

1 zucchini, sliced thick

Directions

1. To make the steak seasoning, combine oil, wine, soy sauce, Worcestershire sauce, mustard, garlic, shallots, brown sugar, salt and pepper.
2. Place steak in one large zip lock back and vegetables in another.  Pour half of marinade over each.  Seal bags tightly and allow to marinate for at least two hours or overnight.
3. Preheat grill, grill pan, or broiler.  Lightly broil either grill rack or broiler pan.
4. Remove steak and vegetables from marinade.  Cook for 7 minutes per side.  When the first side is complete, add vegetables for the remaining 7 minutes.

Try this great steak recipe and let me know what you think!  Thanks for stopping by cooking quinoa!

I have been sharing steak recipes lately, in part because I’ve been trying to eat more meat to battle anemia.  Right now, I have steak on the brain. (Don’t worry – I will return to quinoa recipes very soon! ) Normally, I only make a steak recipe once every month or so, but here lately it has been more frequent.

No discussion of steak recipes would be complete without talking about my favorite steak marinade. This is my go to seasoning when I don’t feel like making a “recipe” and just feel like grilling out with family or friends.  Like just about every steak seasoning I use, it is loaded with garlic!  You can grill the steak, broil it or cook it on the stove top.  It is also a great steak marinade to use with flank steak recipes, since marinating flank steak overnight really helps it not to be tough.

If you don’t like things quite as spicy as I do, you can cut back on the garlic and cayenne.  If you hate spicy, you can even omit the red pepper flakes, although I think that the recipe really loses something if you do that.  If you do not have fresh rosemary, you can substitute dried.  You could also use cilantro, parsley or basil for a completely different flavor.

Happy grilling!

My Favorite Steak Marinade

Ingredients

8 cloves of garlic

½ teaspoon of hot red pepper flakes

½ T freshly ground black pepper

1 T fresh rosemary finely minced

1/8 tsp cayenne pepper

½ cup olive oil

Directions

1. Combine all ingredients in a bowl.  Place steak in a zip lock bag and marinade for four hours or overnight.

Do you have a favorite steak marinade recipe or steak recipes that you would like to share?  If so, I would love to hear from you.  Drop me note in the comment box below!  (Of course, I am always trying to come up with new ideas for cooking quinoa, so please share your ideas on this too!)

Do you have a favorite steak recipe? This is one of mine thanks to the great steak seasoning.

Unless you are a vegetarian, most everyone I know likes some sort of steak.  I am not a huge meat eater but steak recipes do tend to tempt me quite a bit.  Maybe it is because I love garlic so much and steak seasoning is almost always loaded with garlic.  Or maybe it is because of all the yummy sauces you can pair with steak. (I am always all about the sauces; rather we are talking about dressing for quinoa salad or steak recipes steak! Heck, I can dip tofu in a great sauce and be happy.)

This time of year, I try to eat as many avocados as I can.  They are usually on sale and it is a great way to get healthy fat.  I make sure I eat an avocado at least once a week.  This week I even made a quinoa recipe with avocado…yum!  (I will be sure to share that with you soon.)

This steak recipe is served with an avocado cream sauce. It doesn’t use a traditional steak marinade, rather just a dry rub.  If you want to marinade your steak, you can combine the steak seasoning ingredients with a few tablespoons of extra-virgin olive oil and marinade it for four hours.  (If you are planning ahead you could even marinade over night!)

Steak Kabobs with Avocado Cream (and my favorite Steak Seasoning!)

Ingredients

For Steak Seasoning

3 tsp garlic

1 tsp dry mustard

2 tsp sea salt

1 tsp chili powder

½ tsp paprika

½ tsp cumin

For Sauce

1 avocado

½ cucumber, seeded and diced

1/8 cup sour cream

1/8 cup non-fat Greek yogurt

¼ cup scallions

¼ cup dill

4 dashes of Tabasco

1 lime, juiced

Sea salt, to taste

2 lb steak

24 cherry tomatoes

Directions

1. Make the steak seasoning by combining garlic, mustard, salt, chili powder, paprika and cumin.
2. To make the sauce, peel the avocado and remove the pit.  Place in the food process along with cucumber, sour cream, scallions, dill, Tabasco, lime juice and ¼ cup water.  Process until smooth.  Season with salt and pepper to taste.  This can be kept refrigerated for one day.  Bring to room temperature prior to serving.
3. Cut the steak into 1 ½ inch pieces.  Place in a bowl and coat with the steak rub.  Thread tomatoes and beef into skewers, separating beef and tomatoes.
4. Brush the cooking grate with oil.  Grill kabobs over medium heat for 7 to 8 minutes.
5. Serve with the avocado sauce.

By the way, if you haven’t already, make sure you try out one of my favorite flank steak recipes. It also has a great sauce and is served with grilled onions and a pita.  It reminds me of a gyro sandwich only it is much lower in fat!

If you DO have favorite steak recipes, I would love to hear from you.  And, I am always looking for new ways of cooking quinoa, so be sure to drop me a line if you have any quinoa recipes that you would like to share.

If you are trying to eat healthy and still get a lot of protein in your diet, flank steak recipes are great to try.  A three ounce serving of cooked flank steak trimmed of fat has just 158 calories and provides you with 23 grams of protein.  Most steak recipes that use flank steak have some sort of moist steak marinade because flank steak is much tougher than many other cuts of steak.  It is for this reason that you should also cut flank steak across the grain. (Make sure that you let it rest for a few minutes first or you will lose some of the juices!)

Today I thought I would share with you one of my favorite flank steak recipes.  It is reminiscent of a gyro sandwich, which is something I absolutely love.  I generally can’t stand anything that has so much as touched a cucumber but I love the sauce that goes with gyros.  You can mix things up and make this sauce with basil or parsley, but I really thing the cilantro in this kicks things up and really works with the steak seasoning. If you have left over dip, you can use it with vegetables or on other sandwiches in place of mayonnaise.  It is amazing how good plain yogurt can taste when you season it properly.  (I also make a Mexican version to use in place of sour cream on tacos!)

When picking flanks steaks, make sure you go with one that is bright red to ensure freshness. Also, even if you generally like your steak recipes cooked well done, it is not a good idea with flank steaks.  They are already tough enough and can get a little chewy if they are cooked too much.  Flank steak is defiantly not for those who like their steaks burnt!

Marinated Flank Steak Recipe with Pitas & Onions

Ingredients

For Sauce

1 cup plain Greek yogurt (non-fat)

1 peeled, seeded and diced cucumber

2 T finely chopped cilantro

4 tsp garlic, divided

1/8 tsp cayenne

For Steak Marinade

3  ½ T olive oil

1 tsp salt

2 tsp oregano

1 tsp pepper

1 ½ pounds flank steak

For Sandwiches

2 red onions, cut into ½ inch slices

4 whole wheat pitas

4 plum tomatoes, cut into ¼ inch slices

8 lettuce leaves

Directions

1. Place cucumber in a clean dish towel.  Wring out excess water.
2. In a bowl mix together yogurt, cucumber, cilantro, 2 tsp garlic, salt and peppers.  Refrigerate until ready to serve.
3. Make steak seasoning by combining 2 tsp garlic, salts, pepper and oregano with 3 T olive oil.    Spread over flank steak and allow to sit at room temperature for 30 minutes or marinate in refrigerator for 4 hours.
4. Brush onion with ½ T olive oil.  Grill over medium heat for 7 minutes per side.
5. Grill flank teak over medium heat until done.  (10 minutes for rare, 12 minutes for medium rare)
6. Allow steak to rest for 3 minutes until slicing across the grain.
7. Fill pitas with steak, onions, tomatoes and lettuce.  Top with sauce.

If you have flank steak recipes (or quinoa recipes…or any other recipes…) that you would like to share I would love to hear from you!  Stay tuned for more on cooking quinoa and more!

Are you looking for quinoa cooking ideas? You have come to the right place! Today I want to share a new quinoa recipe for the carnivore’s out there.  While a lot of people that cook quinoa are vegetarians, it is now becoming so main stream that many people who enjoy meat are also cooking quinoa.  I generally don’t eat much meat, but lately I’ve been dealing with what I believe is anemia, so I have been trying to force myself to eat it a few times a week.  (I am hoping to not have to take B12 and Iron supplements because they make me sick.)

I was trying to think of a dish that I would actually eat because I have a bad habit of cooking meat and then just eating the side dish.  I came up with this lamb dish and I must say that I really enjoyed it.  I will definitely keep it in my rotation of quinoa recipes. If the weather is nice where you are at, you can easily grill the lamb chops outside.  It is still over 100 here, so I stuck to cooking inside.

Lamb Chops with Olive Quinoa

1 T Oregano

2 T Olive Oil, best quality

1 tsp black pepper

4 cloves garlic, minced

8 – 4 oz Lamb Loin Chops

½ tsp sea salt

2 cups chicken broth

1 cup quinoa, rinsed

1/8 tsp cayenne

½ cup grape tomatoes, halved

¼ cup chopped pitted kalamata olives

¼ cup roasted red peppers

4 oz feta cheese, crumbled

Directions

1. Heat oven to broil
2. Combine oregano, olive oil, black pepper and garlic.
3. Salt lamb to taste and rub with 1 T olive oil mixture.  Place on a pan coated with cooking spray.  Broil 4 minutes on each site.
4. Heat remaining oil and stir in rinsed quinoa.  Cook for 3 to 4 minutes, until fragrant.  Add broth and bring to a boil. Reduce to a simmer and cook for 15 to 18 minutes or until liquid has absorbed.  Remove from heat and allow to sit for 5 minutes.  Alternatively, you could used your steam cooker or microwave rice cooker and cook for approximately the same amount of time.  Stir in tomatoes, olives, red pepper and cheese.

I had some left over quinoa, and the next day I made my balsamic dressing and turned it into a quinoa salad. I let my husband have the left over lamb and for extra protein I tossed in some black beans that I had already cooked to make other black bean recipes. (I never used canned!)  I had it with a pita and hummus from my favorite hummus recipe.  It kept me full all afternoon, although it could have been the hoodia tea I have been sipping.  One thing to keep in mind when you are preparing quinoa is that the quinoa cooking time goes up if you are using red quinoa.  I generally cook it at least three minutes longer, although I do recommend keeping an eye on it.  (Check out this post for more on how to cook red quinoa.)

As always, I would love to hear from you!

Since I have started eating clean, I have lost a significant amount of weight.  While I wish that I could say that I am at my goal weight, unfortunately I still have a ways to go.  I contribute this to the fact that I still love to indulge in rich gourmet food from time to time, my love for wine and the fact that I sometimes have a problem with snacking.

Now, I am not sure that there is anything that is going to completely address the first two issues.  I have been cooking from Bon Appétit and Food and Wine since my early twenties and I do not think my love for gourmet food is going anywhere.   I am doing much better at turning gourmet dishes into more healthful options, thanks in large part to what I learned in the The Eat-Clean Diet.

As far as the snacking goes, I am always on the lookout for things that can help me to control my appetite.  So, when I recently heard that hoodia tea was an excellent appetite suppressant, I decided to give it a try.

To be perfectly honest, I drink tea all the time anyway.  Both green tea and oolong tea are a regular part of my day.  While both work to help burn fat and are a great addition to healthy eating and exercise, I haven’t found that either worked to completely eliminate my urge to snack.  So, I thought I would add Hoodia Slimming Tea into the mix and see what type of results I got.

As I have said before, I am in Arizona.  Hot tea and Arizona in August just don’t mix.  So, I like to brew a strong pot of hot hoodia green tea and turn it into a big pitcher of unsweetened iced tea.  Then, I sip on it all day long (until 2 PM which is my personal caffeine cut off!) along with plenty of water.

I have to say, I was pretty impressed with hoodia tea’s ability to help control my appetite.  I had heard that research had shown that people were able to eat 1,000 calories less than they normally did when drinking hoodia tea, but I honestly didn’t believe it.  For me, anyways, it seemed to work fairly well.  Now, I am not saying I was able to survive on no food thanks to hoodia – but that wasn’t my goal anyway.  I am merely trying to stop unnecessary snacking and help keep my portions in check.

While there hasn’t been a great deal of research to support the idea that hoodia tea can help with weight loss, there is some early evidence that suggests it does.  In a study conducted at Brown University and published in Brain Research, the P57 molecule was identified in hoodia.  This was shown to be 10,000 times stronger than glucose and work into fooling the body into thinking that it is full.  Apparently, it works on the hypothalamus to reduce the appetite.

It is important to understand that hoodia tea does not burn fat, so it isn’t going to do a thing for you if you don’t actually make an effort to eat less.  Still if you focus on eating things like my favorite hummus recipe,  stir fry recipes and black bean recipes hoodia tea can help you control cravings.  And of course, you want to keep on cooking quinoa and try to make sure that the quinoa recipes you making are as healthy as possible.

One thing I really liked was combining Wu Long Tea with hoodia tea and trying green tea and hoodia.  Both green tea and wu long tea have both been shown to be effective fat burners in medical research.  You can also by green tea with hoodia already in it!

Give it a try and let me know what you think – Buy Today! Natures Benefit – Hoodia Supreme Slim Tea, 30 bags