Free Weight Loss Recipes

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Okinawa Flat Belly Tonic Melts 54 LBS Of Fat(Drink Daily Before 10am)


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Healthy Weight Loss recipes

If you have gained way too much weight and want to lose the extra pounds now, here is a healthy weight loss recipes to help you burn the fat and control weight gain. It will transform the way you feel about yourself!

Recipe N18
  • Peeled potatoes: 3
  • Raw cashews: ¼ cup
  • Water: ¼ cup
  • Nondairy creamer: ½ cup
  • Margarine: 1 tablespoon
  • Chopped chives: ¼ cup
  • Pepper and salt
  1. Put potatoes in a pot and cover it with water. Then boil for 15-20 minutes until
    they are tender.
  2. Meanwhile, you blend cashews with some
  3. Now you drain potatoes and put it into a bowl with pepper, salt, cashew cream, chives,
    margarine, and nondairy creamer.
  4. Mix them smooth and serve it.
Recipe N19
  • Sliced leeks: 2
  • Diced potatoes: 3
  • Vegetable bouillon cubes: 2
  • Chopped green onion: 1
  1. Put potatoes and leeks in a pot, cover with some water and boil. Then you put bouillon to simmer for 15-20 minutes.
  2. Turn off the heat and put the mixture into the blender and blend it until it is smooth.
  3. Divide soup into different bowls and top with green onions.
Recipe N20
  • Melted margarine: 1 tablespoon
  • Olive oil: 1 tablespoon
  • Bread: 1 large
  • Salt: 1 teaspoon
  • Black pepper: 1 teaspoon
  • Cayenne pepper: ½ teaspoon
  • Garlic: 1 cloves
  • Lemon juice: 1 tablespoon
  • Worcestershire sauce: ½ teaspoon
  • Mustard: ½ teaspoon
  • Washed lettuce: 2
  • Nondairy cheese: 1 tablespoon
  1. Heat the oven
  2. Mix olive oil and margarine in a bowl and add bread cubes to toss and coat. Then
    you sprinkle the mixture with salt, cayenne pepper, and black pepper to toss well.
  3. Spread the bread in a baking sheet and bake it for 16 minutes until they are golden.
  4. Then you cool them naturally.
  5. Meanwhile, you prepare salad dressing by combining salt, black pepper, olive oil, mustard Worcestershire sauce, lemon juice, and garlic, process it smooth.
  6. Now you put lettuce and the mixture in a bowl and add nondairy soy parmesan and salad dressing to toss well.
  7. Serve it.
Recipe N21
  • Whole Wheat Bread
  • Two eggs
  • Skimmed cheddar cheese
  • Diced green peppers
  • Diced onions
  1. Firstly, make an omelet on a lightly greased pan.
  2. Add diced onions and peppers while cooking.
  3. When done, place the omelet on a bread slice, sprinkle grated cheese, place another slice on top and serve to eat.
Recipe N22
  • Peeled, cut mango pieces
  • ¼ sliced onion
  • Peeled, cut avocado
  • Chopped tomato
  • Shredded lettuce
  • 1 cup crumbled, baked tortilla chips
  • Olive oil
  • Lime juice
  1. Mix all the ingredients in a salad.
  2. Place lettuce leaves on a bread slice, arrange the salad over the leaves, add 2-3 tablespoons of olive oil and lime juice for taste and sere.
Recipe N23
  • A cup of cooked and sliced white meat
  • Whole wheat bread
  • ¼ cup corn
  • ¼ cup peas
  • Oyster sauce
  • Washed lettuce leaves
  1. Mix the corn and peas with chicken.
  2. Place a dollop on a lettuce leaf flavored with oyster sauce.
  3. Sandwich this preparation with bread slices and enjoy your lunch.
Recipe N24
  • Whole grain bread
  • Chopped chickpeas
  • Diced onion
  • Celery
  • Roasted red peppers
  • Fresh spinach
  • Caramelized onions
  • Salt and pepper
  • Cider vinegar
  • Lemon juice
  1. Lightly blend onions, celery and chickpeas and add salt, pepper, vinegar and lemon juice for taste.
  2. Meanwhile, roast the whole grain bread slices with spinach, caramelized onions and red peppers.
  3. Spread the earlier mix on the slices, and enjoy the sandwich.
Recipe N25
  • Whole Wheat bread
  • Cheddar cheese (low-fat)
  • Mushrooms
  1. Bake your mushrooms and flavor them as you see fit.
  2. Later both bread slices with cheddar cheese, add the mushrooms and cook the sandwich on a grill pan without any butter. A healthy
    sandwich is ready.
Recipe N26
  • Whole wheat bread
  • Peanut butter
  • Sliced banana
  • Blueberries
  1. Spread peanut butter on two toasted bread slices.
  2. Top the slices with banana slices and blueberries.
  3. Eat them open-faced.
Recipe N27
  • Whole grain bread
  • Tuna salad from the deli counter
  • Lettuce leaves
  • Mayonnaise
  1. Pick up a cup of tuna salad from the local deli and save it.
  2. When needed, spread it on toasted bread slices.
  3. Add lettuce leaves, mayonnaise and enjoy the sandwich.
Recipe N28
  • Whole grain bread
  • Fresh Raspberries
  • Almond Butter
  1. Spread almond butter generously on one bread slice.
  2. On the other, mash and spread the paste of fresh raspberries like a jam.
  3. Place the slices together and cook it over a skillet for 5 minutes on low heat.
  4. Turn the sandwich mid-way, and serve when evenly browned.
Recipe N29
  • Whole wheat bread
  • Medium eggplant
  • Shredded mozzarella
  • Olive oil
  • Spinach
  • Sliced Tomato
  1. Apply olive oil on either surface of sliced eggplant and bake in an oven for 5 minutes.
  2. Spread the mozzarella on toasted bread slices, and place eggplant and tomato slice.
  3. Close the sandwich and enjoy.
Recipe N30
  • Whole wheat bread
  • Salt and pepper to taste
  • Grilled chicken
  • Sliced onion
  • Sliced tomato
  • Diced lettuce
  1. Beforehand, grill chicken until thoroughly cooked.
  2. When you need a sandwich, add salt and pepper for taste and spread on one toasted bread slice.
  3. Place onion, tomato and lettuce pieces on the other toasted slice, close the sandwich and serve.
Recipe N31
  • 1 cup ground oatmeal
  • ¼ cup rice flour
  • ¼ cup Rava (semolina)
  • ½ chopped onion
  • ½ chopped green chili
  • 1 teaspoon cumin seeds
  • Salt
  • Water
  • Readymade coconut chutney (available in Indian grocery stores)
  1. Mix the ground oatmeal, rice flour, rava, chopped onion, green chili and cumin seeds with water
  2. The consistency should be same as that of regular pancake batter.
  3. Heat the pan and spread the batter to make thin and crisp pancakes.
  4. Serve hot with coconut chutney.
Recipe N32
  • ½ cup ground oatmeal
  • ½ cup canned tuna
  • 1 lettuce leaf
  • 1 thinly sliced tomato
  • ½ julienned cucumber
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fat-free yogurt
  • ½ teaspoon cayenne pepper
  • 1 tablespoon rice bran oil
  • Lime juice
  • Salt and pepper
  1. Add a pinch of salt and pepper to the ground oatmeal.
  2. On a baking tray, coat the tuna with the oatmeal, brush a little oil and bake in a preheated oven at 200°C for 15 minutes.
  3. Lay the lettuce leaf and put in the tomatoes first.
  4. On top of the tomato slices, add the crispy baked tuna.
  5. Add the cucumbers next.
  6. Add a dash of lime and top it with Dijon mustard, fat-free yogurt, and cayenne pepper.
Recipe N33
  • ½ cup oatmeal
  • ¼ avocado
  • ¼ chopped onion
  • Pickled jalapeno
  • ½ chopped tomato
  • 1 egg
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • Cilantro
  • Lime juice
  • Salt and pepper
  1. Sauté the chopped onion and tomato in a frying pan.
  2. At the same time, cook the oatmeal until soft.
  3. Cut the avocado into medium-sized cubes.
  4. Add the sautéed onion and tomato to the oatmeal.
  5. Add a pinch of salt and pepper, cook for 30 seconds and turn off the flame.
  6. Meanwhile, fry an egg.
  7. Transfer the oatmeal to a bowl and top it with avocado.
  8. Add a few pieces of pickled jalapeno, a dash of lime, and Dijon mustard.
  9. Carefully place the fried egg on top of the avocado cubes.
  10. Add a little salt and pepper.
  11. Garnish with cilantro.
Recipe N34
  • ½ cup oatmeal
  • 4 cauliflower florets
  • 4 broccoli florets
  • ½ a medium sized carrot
  • 2 tablespoon olive oil
  • Salt and pepper
  • Water
  1. Boil the oatmeal until soft.
  2. Dice the veggies and saute in a frying pan.
  3. Add the boiled oatmeal, a little water, salt, and pepper.
  4. Mix well.
Recipe N35
  • ½ cup oatmeal
  • ¼ cup yellow/red lentils
  • 1 chicken breast cut into cubes
  • ½ chopped onion
  • 1 chopped green chili
  • 2 chopped cloves of garlic
  • 1 chopped tomato
  • 2 tablespoon vegetable oil
  • Chopped coriander leaves
  • Salt and pepper
  1. Boil the oatmeal and lentils separately. Do not throw away the excess water.
  2. Saute the garlic, onion, tomato, and green chili.
  3. Add the chicken right after you add the chili.
  4. Add the oatmeal and lentils and let it cook until the chicken is soft.
  5. Add a pinch of salt and pepper and garnish with chopped coriander leaves.
Recipe N36
  • 1 Oats pita bread (available in supermarkets)
  • 1 whole egg
  • ½ chopped green bell pepper
  • ¼ chopped onion
  • 1 lettuce leaf
  • 1 tablespoon Dijon mustard
  • 1 tablespoon vegetable oil
  • Salt and pepper
  1. Sauté the chopped onion and green bell
  2. Crack open the egg and add to the sautéed veggies.
  3. Lay the lettuce leaf on top of the oats pita bread.
  4. Transfer the fried egg on top of the lettuce leaf.
  5. Add a little Dijon mustard and sprinkle salt and pepper for taste.
  6. Wrap the pita bread and take a generous bite!
Recipe N37
  • 1 cup boiled oatmeal
  • 1/5 thinly sliced cabbage
  • ½ thinly sliced carrot
  • ½ thinly sliced green bell pepper
  • 1 thinly sliced red chili
  • 3 cloves chopped garlic
  • 4 tablespoon vegetable oil
  • 1 tablespoon all-purpose flour
  • 1 tablespoon fish sauce
  • 2 tablespoon soy sauce
  • Salt and pepper
  • Sesame seeds
  • Water
  1. Mix the oatmeal,cabbage, carrot, green
    bell pepper, flour and ½ tablespoon
    oil and make round medium-sized balls.
  2. Brush a little oil on the balls and bake them in a pre-heated oven at 200°C for 20 minutes until they turn golden brown.
  3. Heat 3 tablespoons of oil in a Chinese frying pan and add garlic and red chili to it. Cook for 1 minute.
  4. Add the fish sauce, soy sauce, and a pinch of salt and pepper, and cook for 30 seconds.
  5. Finally, add the baked oatmeal balls.
  6. Garnish with a sprinkle of sesame seeds.
Recipe N38
  • 1 ripe banana
  • ½ cup flour
  • 2 tablespoons ground oats
  • 2 tablespoons chia seeds, soaked
  • ¼ cup almond milk
  • 1 teaspoon cinnamon
  • Berries and maple syrup/honey for topping
  1. Mash the banana with the back of a fork.
  2. Add the flour and ground oats. Mix well.
  3. Add the milk, cinnamon, and chia seeds. Mix well.
  4. Heat a nonstick skillet and add a dollop of the batter.
  5. Cook for two minutes on each side.
  6. Transfer the pancakes to a plate and top it with berries and maple syrup/honey.
Recipe N39
  • 1 cup chopped strawberries
  • ⅔ cup Greek yogurt
  • 3 tablespoons chia seeds, soaked
  • 1 teaspoon dark cocoa powder
  • 1 teaspoon slivered almonds for garnish
  • 4-5 raspberries for topping
  1. Toss the Greek yogurt, strawberries, and dark cocoa powder into a blender.
  2. Toss the Greek yogurt, strawberries, and dark cocoa powder into a blender.
  3. Add the slivered almonds. Finish by topping it with raspberries.
Recipe N40
  • 10 almonds
  • 500 mL milk
  • ⅛ teaspoon cardamom powder
  • A few strands of saffron
  • 1 tablespoon chia seeds, soaked
  • Ice cubes (optional)
  1. Soak the almonds for 4 hours.
  2. Peel them and toss them into a blender.
  3. Blend the green cardamom powder and saffron.
  4. Bring the milk to a boil.
  5. While it’s boiling, add the almond mixture.
  6. Simmer for 2 minutes and then take the milk off the heat.
  7. Let it cool down for 10 minutes.
  8. Add chia seeds and ice cubes before serving.
Recipe N41
  • 1 banana
  • 1 cup blueberries
  • 2 tablespoons chia seeds
  • 1 tablespoon Greek yogurt
  • 1 cup full-fat/soy milk
  1. Peel and toss the banana into a blender
  2. Add the blueberries, Greek yogurt, full-fat/soy milk, and chia seeds.
  3. Blitz it, pour it into a glass, and drink.
Recipe N42
  • ⅔ cup almond milk
  • 1 cup rolled oats
  • 1 cup mashed banana
  • ½ cup brown sugar
  • ¼ cup white sugar
  • ⅓ cup vegetable oil/ ghee
  • 2 ½ tablespoons chia seeds
  • 2 teaspoons baking soda
  • 2 cups flour
  • 2 teaspoons apple cider vinegar
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  1. Preheat the oven and grease a muffin tray.
  2. Whisk the almond milk and apple cider vinegar and keep aside.
  3. In a large bowl, mix the flour, chia seeds, cinnamon, nutmeg, baking powder, and salt.
  4. Add the mashed banana, both types of sugar, and oil to the apple cider vinegar and milk mixture. Mix well.
  5. Stir in the dry ingredients.
  6. Add one to two tablespoons of batter in each muffin mold in the tray and bake for 20-25 minutes.
  7. And, it’s ready!
Recipe N43
  • 1 cup almond milk/ full-fat milk
  • 4 tablespoons chia seeds
  • 2 tablespoons organic honey
  • ½ teaspoon vanilla extract
  • ½ teaspoon nutmeg
  1. Blend all the ingredients except the chia seeds.
  2. Stir in the chia seeds and pour into a glass jar.
  3. Refrigerate it for four hours to let it form a gel-like (pudding) texture.
Recipe N44
  • 2 tablespoons chia seeds
  • 1 teaspoon green tea
  • 1 cup water
  • 2 tablespoons lime juice
  • ¼ teaspoon brown sugar
  • Lime slices
  • Ice cubes
  1. Soak the chia seeds in water.
  2. Bring a cup of water to a boil, and just when it starts boiling, remove from the flame.
  3. Let it cool for 2 minutes.
  4. Add a teaspoon of green tea and steep it for 3-4 minutes.
  5. Add a teaspoon of green tea and steep it for 3-4 minutes.
  6. Let it cool down for 5 more minutes and then refrigerate it for 15 minutes.
  7. Add the lime juice, brown sugar, chia seeds, some ice cubes, and lime slices.
  8. Enjoy your summer fresh chia iced tea.
Recipe N45
  • 1 cup blueberry yogurt
  • 2 tablespoons chia seeds
  • 1 plum, sliced
  • 1 peach sliced
  • ½ orange sliced
  • Mint leaves
  1. Toss the sliced fruits into a bowl.
  2. Stir in the blueberry yogurt.
  3. Add the chia seeds, combine everything well, and garnish with mint leaves.
Recipe N46
  • ½ cup quinoa
  • 2-3 tablespoons chia seeds, soaked in water
  • 1 cup vegetable stock
  • ¼ cup chopped green bell pepper
  • ¼ cup chopped red bell pepper
  • ½ cup chopped kale
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil
  • ½ teaspoon black pepper
  • Salt to taste
  1. Add the quinoa and vegetable stock to a pan. Cover and cook until the quinoa is cooked.
  2. Transfer it to a plate and fluff it with a fork.
  3. In another bowl, add the chopped veggies, chia seeds, lime juice, olive oil, salt, and pepper.
  4. Combine everything well and spread it on top of the quinoa.
  5. Mix lightly and eat it!
Recipe N47
  • ½ cup dates
  • 4 tablespoons chia seeds, soaked in water
  • 2 tablespoons olive oil
  • 1 tablespoon melon seeds
  • 1 tablespoon pepita
  • ½ teaspoon vanilla extract
  • A pinch of cinnamon
  • 1 tablespoon dark cocoa powder
  1. Mix all the ingredients in a bowl.
  2. Transfer the mixture to a tray. Spread and press it down and cut into squares.
  3. Refrigerate for 2 hours to give it a more chewy texture.

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