You don’t need to eat fancy foods to achieve your weight loss goals.
However, restrictive diets don’t work well for most people.
You’re probably better off focusing your efforts on eatingmoreof the foods that can help you lose weight.
Read on to learn more about these dietitian-approved picks.
Not particularly fond of salads?
Throw greens in asmoothieinstead.
“Popcorn is one of those great ones.”
Olive Oil
Pairing well with just about anything,olive oiloffers a slew of health benefits.
“Just a little bit of olive oil makes stuff taste so much better,” Killeen says.
“Plus, you need fat to absorb certain nutrients and keep you satisfied and full.
Whole-Milk Yogurt
Contrary to what trendyfad dietsmight suggest, opting for whole-fat dairy doesn’t contribute to obesity.
In fact, it might even help prevent it.
Opting for whole-milk yogurt helps keep you full longer, which can fend off mindless snacking later.
Killeen recommends buying it plain unsweetened yogurt, then adding fruit as a natural sweetener.
Or, top it withhomemade granola.
Eggs
Arguably one of the most versatile food of all time, eggs can go with most any meal.
Seltzer Water
Calling all fizz fans!
With that said, we don’t recommend replacing a meal with water or seltzer.
Plainseltzer watercontains just one ingredient: carbonated water.
Squeeze in some fresh lemon or little juice to make it more flavorful.
Oats
Eating ahearty breakfastis necessary to have a productive, energized day.
Additionally, research has found that skipping breakfast was associated with an increased risk of being overweight.
“Getting plenty of fiber and regularly eating a breakfast like oats can help with weight loss.
All things considered, oats are a great way to start your day.
Like popcorn, nuts are another great snack to have around for when midday hunger hits.
Try seed butter instead.
Remember to give yourself grace; weight loss is a marathon, not a sprint.
And it certainly doesn’t require you to abandon all the foods you love.
USDA FoodData Central.Air-popped popcorn.
Saadh MJ, Abosaoda MK, Baldaniya L, et al.