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Video: Battle belly fat with your diet

  1. Transcript of: Battle belly fat with your diet

    TAMRON HALL reporting: This morning on EAT SMART TODAY , battling belly fat . Liz Vaccariello is the woman behind the best-selling "Flat Belly Diet!" and now she's out with the "Flat Belly Diet! Family Cookbook," boasting 150 recipes to flatten your belly and teach your children to eat healthier. Liz , good morning. Thanks for coming on.

    Ms. LIZ VACCARIELLO ("Flat Belly Diet! Family Cookbook"): Good morning. Happy to be here.

    HALL: The last time I saw you, we were talking about the men's flat belly diet.

    Ms. VACCARIELLO: Mm-hmm.

    HALL: You tackled women and now families. What inspired this?

    Ms. VACCARIELLO: Well, parents just like me who are trying to lose weight and eat healthy and also have a family to feed.

    HALL: Mm-hmm.

    Ms. VACCARIELLO: Either your kids are complaining because they're eating bland diet food , or you're making them gourmet meals and eating out of a cardboard box or some frozen entree.

    HALL: Right.

    Ms. VACCARIELLO: So the Flat Belly Diet Family philosophy is that you don't have to sacrifice your own health...

    HALL: Yeah.

    Ms. VACCARIELLO: ...and your own weight loss goals just because you're cooking...

    HALL: And that makes great sense.

    Ms. VACCARIELLO: ...for the family . Right.

    HALL: Because you think about it , I imagine that would last for a few days, you eating out of the cardboard box and making dinner for the family ...

    Ms. VACCARIELLO: It's not a long-term solution.

    HALL: ...but it's not long term.

    Ms. VACCARIELLO: It's not long term. And these are family -proof recipes, they're crowd-pleasing recipes. We have spaghetti and meatballs and pizza and all that.

    HALL: Oh, those are crowd pleasers.

    Ms. VACCARIELLO: Right. And also things that you can stick in your kid's lunch boxes or feed three generations around a table.

    HALL: But there are three golden rules you need to follow, as with the other diet.

    Ms. VACCARIELLO: Right. Right. There are three rules. The first one is that you eat a MUFA at every meal.

    HALL: Mm-hmm.

    Ms. VACCARIELLO: A MUFA is a monounsaturated fatty acid , and these are the healthy oils found in plant foods.

    HALL: OK.

    Ms. VACCARIELLO: Meet your new best friends . The MUFAs are oils...

    HALL: Right.

    Ms. VACCARIELLO: ...so olive oil , nuts and seeds, almonds, peanut, peanut butter ...

    HALL: Uh-huh.

    Ms. VACCARIELLO: ...olives, and olive tapenade is part of it. Avocado is the fourth MUFA .

    HALL: Yeah.

    Ms. VACCARIELLO: And dark chocolate is the fifth MUFA . And there is science that shows eating a small portion of MuFA every meal targets belly fat specifically.

    HALL: But even in kids? I mean, should children not be worried about belly fat ?

    Ms. VACCARIELLO: Well, that's exactly right. We -- belly fat is dangerous in children . One study -- parents are going to be shocked because one study found that even that waist circumference...

    HALL: Mm-hmm.

    Ms. VACCARIELLO: ...has a direct correlation to higher cholesterol and high blood pressure in kids as young as three.

    HALL: Wow.

    Ms. VACCARIELLO: Now I am not advocating that you put children on a diet...

    HALL: Right.

    Ms. VACCARIELLO: ...but the whole Flat Belly Diet Family philosophy is that you're eating healthy foods...

    HALL: Healthier. Yeah, the diet is about eating healthy, not about losing weight . Right.

    Ms. VACCARIELLO: ...at every -- and meanwhile, you're having these MUFAs at every meal and you're targeting your belly fat .

    HALL: OK, we want -- we want to look at some of the recipes because of all of these things, I could see kids liking the chocolate...

    Ms. VACCARIELLO: Oh, yeah.

    HALL: ...but the others may be a hard sell . So the first option you have is for breakfast, and this is?

    Ms. VACCARIELLO: This is a chocolate-stuffed French toast .

    HALL: Sold.

    Ms. VACCARIELLO: This is -- my five-year-olds love this.

    HALL: Mm.

    Ms. VACCARIELLO: And the secret here -- obviously we love dark chocolate for breakfast, but you're using Neufchatel cheese , which is like a cream cheese , but it has one-third the fat. So yes, you can have bread, you can have cheese, you can have chocolate. This is a 400-calorie breakfast.

    HALL: And the bread -- because I always thought that bread goes straight to your tummy...

    Ms. VACCARIELLO: No.

    HALL: ...that that's what gives you the belly .

    Ms. VACCARIELLO: No. Because you have the specific portion of dark chocolate in the recipe...

    HALL: Uh-huh.

    Ms. VACCARIELLO: ...you're actually losing weight because it's a 400-calorie meal...

    HALL: OK.

    Ms. VACCARIELLO: ...and the -- and the MUFA is targeting your belly fat .

    HALL: And every meal should be under -- around 400...

    Ms. VACCARIELLO: Under 400 calories. Yeah.

    HALL: OK. And this is very interesting, I think this -- kids would love this as well.

    Ms. VACCARIELLO: Yeah. This is all about peanut butter and jelly sandwiches, but it's a new twist on it. Peanut butter 's very healthy, it's one of the MUFAs ...

    HALL: Right.

    Ms. VACCARIELLO: ...it's why people love the diet.

    HALL: Uh-huh.

    Ms. VACCARIELLO: But there can be a lot of sugar in the jelly.

    HALL: Sure.

    Ms. VACCARIELLO: And so what we did was we sliced strawberries and wrapped it in a whole wheat wrap. Kids love that we stick this in the lunch box .

    HALL: It's finger, you can pick it up and go. Right.

    Ms. VACCARIELLO: It's finger food , it looks kind of cool.

    HALL: Mm-hmm. It does look cool.

    Ms. VACCARIELLO: Yeah.

    HALL: And it looks tasty actually. I was curious about that when I saw the recipe.

    HALL: And then french fries .

    Ms. VACCARIELLO: Oh, french fries !

    HALL: You saved the french fry .

    Ms. VACCARIELLO: Yeah. I mean, what kind of -- this is what my family eats, they eat french fries and peanut butter and jelly.

    HALL: That's what everyone loves. Right.

    Ms. VACCARIELLO: These are oven-fried salt and pepper fries.

    HALL: Uh-huh.

    Ms. VACCARIELLO: And you're going to be tossing them with a little olive oil and roasting them for 30 minutes in the oven.

    HALL: So the key is the roasting, that keeps it from, you know...

    Ms. VACCARIELLO: Yeah. Yeah. And the -- and the olive oil is the MUFA . And then you toss it with some salt and pepper and garlic. These are going to go fast.

    HALL: OK, I'm drooling, I am drooling looking at the french fries . And next up, this is a nice lunch or something for dinner even.

    Ms. VACCARIELLO: This is a shrimp taco.

    HALL: And everybody loves tacos. Kids, again, love tacos.

    Ms. VACCARIELLO: Everyone loves tacos, but oftentimes you're going to be breading some of the meat or frying it.

    HALL: Yeah.

    Ms. VACCARIELLO: And what we did is we pan-seared the shrimp...

    HALL: Uh-huh.

    Ms. VACCARIELLO: ...in a little olive oil and then put the MUFA , which is avocado, on it as the condiment.

    HALL: OK.

    Ms. VACCARIELLO: You can have two of these tacos for 320 calories.

    HALL: Yeah. How many kids do you have?

    Ms. VACCARIELLO: Two.

    HALL: Was it hard to get them to eat avocado?

    Ms. VACCARIELLO: No. They love avocado.

    HALL: Really?

    Ms. VACCARIELLO: They love avocado. And plus, you're pairing it -- you're always pairing it with a family -friendly food.

    HALL: OK.

    Ms. VACCARIELLO: So in this case, it's tacos, taco night, family taco night.

    HALL: Right, right, right. So they're like, `Oh, it's taco night.'

    Ms. VACCARIELLO: Yeah.

    HALL: `I'm not picturing this green stuff , I'm just going to try it.'

    Ms. VACCARIELLO: Right. That's right .

    HALL: OK.

    Ms. VACCARIELLO: All of these recipes have been tested on my five-year-old girls .

    HALL: All right. And then you can say, `If you don't eat your tacos, you can't get this!'

    Ms. VACCARIELLO: You can't get dessert.

    HALL: Which is?

    Ms. VACCARIELLO: This is -- this is the essence of the Flat Belly Diet .

    HALL: Mm-hmm.

    Ms. VACCARIELLO: It's a way of living , it's a lifestyle and not a diet per se . And so people eat dessert and people want fudgy chocolate brownies .

    HALL: Yeah. It's comforting.

    Ms. VACCARIELLO: We put whole raspberries in these.

    HALL: Mm.

    Ms. VACCARIELLO: These -- one of these brownies is 170 calories, so you can have one with a glass of milk and that's one of your flat belly diet meals.

    HALL: OK.

    Ms. VACCARIELLO: Or you can have two for dessert.

    HALL: That's perfect. And all of these, again, have the MUFA that you need...

    Ms. VACCARIELLO: They have the MUFA . You're...

    HALL: ...to help flatten the belly .

    Ms. VACCARIELLO: You're eating the belly -flattening MUFAs .

    HALL: All right. Pretty good.

    Ms. VACCARIELLO: You can lose up to 15 pounds in up to 32 days.

    HALL: Lovely. Thank you very much , Liz . It's great to see you again . And the book is "Fat Belly Diet! Family Cookbook." Liz Vaccariello , thank you again. And we are back in a moment. This is TODAY on NBC .

TODAY recipes
updated 5/11/2010 3:32:14 PM ET 2010-05-11T19:32:14

Mac and cheese, french fries, dark chocolate brownies — they may sound like splurges, but with these recipes from "The Flat Belly Diet Family Cookbook," you can eat sinfully delicious snacks and meals, minus the guilt.

Recipe: Pan-Seared Shrimp Tacos (on this page) Recipe: Crunchy Crust "Mac and Cheese” (on this page) Recipe: Salt and Pepper Oven Fries (on this page) Recipe: Fudgy Dark Chocolate Raspberry Brownies (on this page) Recipe: Chocolate stuffed french toast (on this page) Recipe: Peanut Butter Strawberry Wrap (on this page)


Recipe: Pan-Seared Shrimp Tacos

Ingredients
  • 1 Haas avocado, cubed
  • 3 tablespoons finely chopped red onion
  • 1/2 jalapeno pepper, finely chopped
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon salt, divided
  • 1 pound peeled and deveined medium shrimp
  • 1 1/2 teaspoons chili powder
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 8 (6-inch) corn tortillas
  • 1 cup shredded romaine lettuce
Preparation

Combine the avocado, onion, jalapeno pepper, cilantro, lime juice and 1/4 teaspoon in a bowl and set aside. Combine the shrimp, chili powder, remaining 1/4 teaspoon salt and pepper in a separate bowl.

Heat the oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook 2 1/2 to 3 minutes per side or until opaque. Transfer to a plate and keep warm. Heat tortillas in a dry skillet over medium-high heat until hot and lightly toasted, about 30 seconds per side or according to package directions. Place 2 tortillas on each plate and top each with 2 tablespoons lettuce, 1/8 avocado mixture and 1/8 of the shrimp. Serve immediately.

320 calories

Serving Size

Makes 4 servings

Recipe: Crunchy Crust "Mac and Cheese”

Ingredients
  • 4 ounces multi-grain macaroni
  • 4 tablespoons olive oil, divided
  • 3 tablespoons Panko bread crumbs
  • 2 tablespoons flour
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 cups fat-free milk
  • 1/2 cup shredded reduced-fat Cheddar cheese
Preparation

Preheat the oven to 350°F. Coat an 8-inch x 8-inch baking dish with vegetable spray.

Bring a pot of water to a boil and cook the macaroni according to package directions. Drain, rinse with cold water and drain again. Set aside. Combine the bread crumbs and 2 teaspoons oil in a small bowl. Stir with a fork to evenly coat the crumbs with oil.

Add the remaining 3 tablespoons plus 1 teaspoon oil to a large saucepan. Set over medium-high heat. Whisk in the flour, paprika, salt and pepper until smooth. Add the milk, whisking constantly. Cook, whisking, for about 5 minutes, or until thickened. Remove from the heat. Stir in the cheese until it melts. Stir in the macaroni. Pour into the baking dish. Top evenly with the crumbs.

Bake for 15 minutes, or until bubbling and golden. Allow to sit for 10 minutes before serving.

328 calories

Serving Size

Makes 4 servings

Recipe: Salt and Pepper Oven Fries

Ingredients
  • 1 pound russet potatoes, cut into 3 1/2-inch long by 1/2-inch wide sticks
  • 1/4 cup canola oil
  • 3 garlic cloves, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon chopped fresh parsley
Preparation

Preheat the oven to 450°F. Coat a large baking sheet with cooking spray.

Combine the potatoes and 2 tablespoons oil in a large bowl, tossing well to coat. Arrange potatoes in a single layer on the prepared baking sheet. Bake in the center of the oven 15 minutes, turn the potatoes and bake 15 minutes longer or until golden brown and crisp. Remove from the oven and transfer to a large bowl.

Meanwhile, heat the remaining 2 tablespoons oil in a small skillet over medium heat. Add the garlic and cook until lightly browned, about 4 minutes. Pour oil and garlic over the potatoes, and add the salt, pepper and parsley; toss well. Serve immediately.

262 calories

Serving Size

Makes 4 servings

Recipe: Fudgy Dark Chocolate Raspberry Brownies

Ingredients
  • 8 ounces semi-sweet chocolate, chopped
  • 5 tablespoons trans fat free margarine
  • 2 large eggs
  • 1 large egg white
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 cup fresh raspberries
  • 1 tablespoon confectioners’ sugar (optional
Preparation

Preheat the oven to 325°F. Press a sheet of aluminum foil into the bottom of a 9-inch x 9-inch baking pan, making sure there is enough foil to overhang two opposite edges. Coat generously with cooking spray and dust lightly with flour.

Combine the chocolate and margarine in a bowl set over a saucepan of barely simmering water. Cook, stirring occasionally, until the mixture is melted and smooth. Remove from the heat and cool 2 minutes. Meanwhile, combine the eggs, egg white, sugar and extract in a bowl. Combine the flour, baking powder and salt in a separate bowl. Whisk the slightly cooled chocolate mixture into the egg mixture until smooth. Add the flour mixture, stirring until combined. Gently fold in the raspberries. Pour batter into prepared pan.

Bake until a toothpick inserted into the center comes out with moist crumbs, 48-50 minutes. Remove from the oven and cool in the pan 10 minutes. Carefully lift sling from the pan and cool completely on a wire rack. Cut into 16 squares and sprinkle with confectioners’ sugar, if desired, before serving.

347 calories

Serving Size

Makes 8 servings (2 brownies each)

Recipe: Chocolate stuffed french toast

Ingredients
  • 4-ounce semi-sweet chocolate bar, finely chopped
  • 3 ounces Neufchatel cheese, softened
  • 2 cups sliced fresh strawberries
  • 1 tablespoon sugar
  • 1 teaspoon grated fresh orange zest
  • 6 ounces Italian bread, cut on an angle into 8 (1/2-inch thick) slices
  • 2 large eggs
  • 2 large egg whites
  • 1 teaspoon vanilla extract
  • 1 tablespoon trans-free margarine
Preparation

Combine the chocolate and cheese in a small bowl; mix well. Combine the strawberries, sugar and orange zest in a separate bowl.

Spread 1/4 of the chocolate mixture on 4 slices of bread. Top each with remaining bread and press lightly to form a sandwich.

Combine the eggs, egg whites and vanilla in a medium bowl. Working one a time, dip both sides of each sandwich in the egg mixture and set on a plate.

Melt the margarine in a large nonstick skillet over medium heat. When the foam subsides add the sandwiches and cook until golden and cooked through, about 4 minutes per side. Divide among 4 plates and top each with some of the strawberries. Serve immediately.

416 calories

Serving

37087281

Serving Size

Makes 4 servings

Recipe: Peanut Butter Strawberry Wrap

Ingredients
  • 1 (8-inch diameter) whole wheat tortilla
  • 2 tablespoons natural crunchy unsalted peanut butter
  • 1/2 cup strawberries, sliced
Preparation

Lay the tortilla on a work surface. Spread on the peanut butter. Cover with the strawberries. Roll into a tube. Cut on an angle into desired number of pieces.

332 calories

Serving Size

Makes 1 serving

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