Whittle belly fat with these foods

More good advice from Eating Well magazine:

The secret to whittling your waistline with these recipes isn't just that they're low in calories. It's in the ingredients: research suggests that eating more whole grains or including vinegar of any type in your diet may help reduce total body fat and abdominal fat. The combination of protein, fiber and healthy fats in nuts may help ward off weight gain as well. Many of these recipes include two, if not three of these ingredients—whole grains, vinegar and nuts—that can help you to stay trim.
Here's a sample recipe:

Pecan and Mushroom Burgers (makes 8 burgers)

Ingredients:

• 2/3 cup bulgur
• 3/4 teaspoon salt, divided
• 1 cup boiling water
• 6 teaspoons extra-virgin olive oil, divided
• 8 ounces white or brown mushrooms, stems trimmed, wiped clean and chopped
• 1 1/2 cups chopped onion, (1 large)
• 1 1/2 tablespoons balsamic vinegar
• 3/4 cup pecan halves
• Blue Cheese Sauce, optional (recipe follows)
• 1 large egg, lightly beaten
• 1/2 cup fine dry breadcrumbs
• Freshly ground pepper, to taste
• 8 whole-wheat buns, (optional)
• Watercress, for garnish

Instructions:

1. Place bulgur and 1/4 teaspoon salt in a small bowl. Pour the boiling water over, cover and set aside until the water is absorbed, about 20 minutes. Drain in a sieve, pressing out excess liquid.
2. Meanwhile, heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add mushrooms, onion and remaining 1/2 teaspoon salt; cook, stirring, until the vegetables are softened, 8 to 10 minutes. Stir in vinegar. Immediately transfer the mixture to a plate and let cool to room temperature, about 30 minutes.
3. Toast pecans in a small dry skillet over medium-low heat, stirring, until fragrant, 4 to 6 minutes. Transfer to a plate to cool.
4. Prepare Blue Cheese Sauce, if using.
5. Combine the vegetable mixture and pecans in a food processor; pulse briefly until coarsely chopped. Add egg and the bulgur; pulse briefly, scraping down the sides if necessary, until the mixture is cohesive but roughly textured. Transfer to a bowl; stir in breadcrumbs and pepper. Mix well.
6. With dampened hands, form the mixture into eight 1/2-inch-thick patties, using about 1/2 cup for each.
7. Using 2 teaspoons oil per batch, cook 4 patties at a time in a large nonstick skillet over medium heat until evenly browned and heated through, about 4 minutes per side. Meanwhile, split and toast buns, if using, to serve the burgers on. Garnish the burgers with watercress and the cheese sauce, if desired.

Go to this link to learn more and see additional belly-fat-trimming recipes!