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'The Doctors' offer supermarket flat belly diet secrets and weight loss recipes

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Could your next trip to the grocery store boost your weight loss success? From slimming supermarket secrets to weight loss recipes, the Feb. 6 episode of "The Doctors" TV show served up tips to help you achieve your 2014 diet resolutions.

When it comes to shopping, you can save money and lose weight by getting the inside scoop, said guest expert Liz Vaccariello, author of "Flat Belly Diet." Here are her tips:

  • If you can, choose a smaller cart. Bigger carts lead to impulse buying.
  • Rather than linger in the aisles and gaze at temptations like ice cream and cookies, bring your own headphones and listen to update music to stay motivated to move quickly. Bonus: You'll burn calories by walking faster.
  • Go organic to have the healthiest choices in produce. The average apple contains added preservatives, which keeps it on the shelf for 14 months.

Dr. Travis Stork also tackled losing weight from a different viewpoint: How to manage to shed pounds when you're trying to juggle multiple responsibilities, from career to family to personal.

He offered these weight loss tips:

  • Stop drinking soda and drink water instead.
  • Ditch the artificial sweeteners, which have been shown to actually cause weight gain.
  • Stay away from processed foods as much as possible, eating food in their natural state.

In addition, Dr. Stork has a new diet book: "The Doctor's Diet: Dr. Travis Stork's STAT Program to Help You Lose Weight & Restore Your Health." He shared several recipes from his book (see below).

Anytime Vegetable Soup
Makes 6 servings

Ingredients:
• Olive oil cooking spray
• ½ cup onions, chopped
• 1 small garlic clove, minced
• 1 cup celery, chopped
• 1 cup carrots, chopped
• 1 cup spinach or cabbage, sliced thin
• ½ cup broccoli
• 1 32-oz box fat-free, reduced sodium chicken stock
• 1 15-oz can diced or crushed tomatoes
• Pepper and parsley to garnish
Instructions:
1. Spray a saucepan with cooking spray and heat on medium.
2. Add onion, garlic, celery, carrots, spinach and broccoli, and sauté for a few minutes until they soften.
3. Add broth, tomatoes, pepper and parsley, and bring to a boil.
4. Reduce heat to low, cover and simmer for 20-30 minutes, or until vegetables are cooked.

Spaghetti Squash
Makes 4 servings
Ingredients:
• 1 whole grain dinner roll
• 1 spaghetti squash
• Olive oil cooking spray
• 1 lb lean ground turkey or buffalo meat
• 1 28-oz can peeled, crushed tomatoes
• 2 teaspoons dried Italian herbs
• 2 minced garlic cloves
• Parmesan cheese
Instructions:
1. Preheat oven to 400 degrees.
2. Cut squash in half, lengthwise. Place in a baking dish, cut-side up, with one inch of water.
3. Bake for 45 minutes, or until tender.
4. Meanwhile, brown the meat until fully cooked. Stir in tomatoes, herbs and garlic, and simmer over low heat until squash is ready.
5. When squash is finished cooking, use a fork to pull out strands of squash. Discard seeds.
6. Pour meat sauce over squash, sprinkle with cheese and serve.

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