Tag - fat burning recipes

Three Easy Diet Recipes

Skillet Eggs

Preparing meals can be a challenge especially for busy working individuals as often the feeling of tiredness takes over once we reach our homes. After a long, hard day at work the last thing on our mind is to slave over our kitchen. Hence, the person often on our speed dial is the pizza place and some Chinese restaurant that does deliveries. Don’t dial for pizza or takeout just yet. We have three easy diet recipes packed with flavor that will make meal preparation a breeze. Start eating healthy today because the little effort you put into your choices and meals will pay off big time in the future.

Skillet Eggs

Skillet Eggs

Ingredients

1/4 cup tomato juice
1/8 teaspoon pepper
2 eggs
1/4 teaspoon salt
1/4 teaspoon parsley flakes

Instructions

Put your skillet on moderate heat, combine all ingredients together except the eggs.

Stir the ingredients until your mixture comes to a boil.

Add the eggs one at a time.

Cook the eggs over moderate and keep basting it with the tomato juice.

Baste until the yolks are set approximately 4 minutes. Serve.

Healthy Waldorf Salad

Healthy Waldorf Salad

Ingredients

4 teaspoon mayonnaise
3 small red apples, diced (unpeeled)
1/4 cup chopped walnuts
2 teaspoon unsweetened pineapple juice
1/2 cup diced celery

Instructions

In a bowl mix the mayonnaise and pineapple juice.

Toss in your diced apples, celery, and walnuts. Fold in all the ingredients together until properly combined.

Chill for about 20 minutes then serve.

Cream of Cauliflower Soup

Cream of Cauliflower Soup

Ingredients

4 teaspoon butter or margarine
3 tablespoons flour
3/4 teaspoon salt (if using unsalted butter you can omit salt)
1/8 teaspoon pepper
1 and 1/2 cups vegetable stock and pulp
1 and 1/2 cups skimmed milk
150 grams cauliflower florets

Instructions

Melt your butter in your skillet, blend in the flour and let it simmer on low for five minutes.

Add your vegetable stock and milk gradually. Toss in the cauliflower florets. Constantly stir until the mixture thickens.

Using your immersion (hand) blender, blend the soup until you reach your desired consistency.

Serve.

 

 

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3 Week Diet – Lose 23 Pounds in 3 Weeks With This Diet Plan

3 Week Diet – Lose 23 Pounds in 3 Weeks With This Diet Plan

Effective Diet Recipes To Lose Weight

Today we are sharing effective diet recipes to Lose weight. Before you set high expectations of shedding the pounds, keep in mind that the recipes featured here will yield the best results if you combine this diet with exercise and proper hydration.

Most people today are affected by obesity. Seeing people being so overweight now seems to be the new “normal”. Obesity is a health disorder that threatens your health and overall well-being is a serious disorder and should be addressed. Thousands of people die each day due to weight-related ailments. Combating this weight problem is not impossible and there are now so many options available to us to remove the excess weight. One of the best things we can still do though is to watch what we eat and to take care of our bodies.

Many people are still on this “journey” to finding the best diet and alternatives out there so they can lose weight. Often, it just involves them trying different fad diets, shelling money for pills and other stuff that promises them they can be skinny. Sadly, at the end of the day none of the things they invested their money on fails.

Let us abandon this mindset because it is never healthy. Keep in mind, nothing beats dedication, hard work, and proper nutrition for effective, long-lasting weight loss.
The recipes featured here will serve as your starting guide. May you find more recipes to add to your list as you continue on your weight loss journey.

Miraculous Soup

This soup is low in calories so you can eat this whenever you have those “hunger pangs”.

Ingredients

3 white onions
1 green bell pepper
1 red bell pepper
2 tomatoes
1 whole cabbage head
1 bunch of celery
2 carrots
750ml water
Salt and pepper to taste
(Optional) Choose from these spices as to which ones you’d want to go in with your soup: ginger, paprika, bay leaves, chili powder, curry powder, garlic salt etc.

Preparation

Dice all vegetables in an even size to make sure they cook evenly.
In a soup pot, pour in 750ml water and slowly add the vegetables.
Season the soup with your chosen spices, salt and pepper according to your taste.
Let the soup boil for 10 minutes or until the soup is soft. Serve and enjoy!

Carrot and Parsley Juice

This carrot and parsley juice goes great with the Miraculous soup recipe. When taken together, they help accelerate weight loss. Carrot and parsley have fat-reducing and diuretic properties that will help you lose excess water weight and burn fat. Take one glass of this juice every day, preferably in the morning before you exercise.

Ingredients

2 oranges
2 carrots
1 glass of water (200 ml)
1 bunch of parsley

Preparation

Wash all the carrot and parsley.
Roughly chop the parsley and set aside.
Dice the carrots and set aside.
Cut the two oranges in half and extract the juice.
In a blender, combine the carrots, parsley, orange juice, and water.
Blend until thoroughly combined. Pour in your favorite glass and enjoy!

(Check out our blender recommendations here.)

 

 

For more similar articles please check out the following posts.

Simple Juice Recipes For Weight Loss

 

 

 

 

 

 

Raspberry and Pomegranate Smoothie

 

 

 

 

 

 

5 Fat-burning, Quick, and Easy Recipes

 

 

 

 

 

 

3 Portable And Nutrition Packed Breakfast Ideas For People On The Go

 

 

 

 

 

 

 

The 3 Week Diet Review And My Own Testimonial

Three Easy Dinner Recipes Packed With Protein

For those people who are trying to increase more protein in their diet, these recipes will be right for you. Let us stop ordering take outs. By cooking our own dinner we not only become more aware of what we’re putting in our bodies, we are able to control our salt intake. Cooking your own dinner also helps you save money. What could more awesome than shedding the pounds while have more cash in your pocket?
Tap your inner Master Chef and head to the kitchen cooking these recipes now. Be sure to post your pictures in the blog. If you have any modifications to these dishes, be sure to let other readers know and share the goodness.

Pan Seared Salmon with Braised Broccoli

If you haven’t cooked fish at all in your life you still cannot ruin this dish if you are going to give it a try for the first time. With our step-by-step guide, you can be assured this will turn out perfect the first time.

  • 1 ¼ pounds wild Alaskan salmon fillet, skinned and cut into 4 portions
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried, divided
  • 1 teaspoon salt, divided
  • 2 heads broccoli (1-1½ pounds), trimmed
  • 1 ½ tablespoons extra-virgin olive oil, divided
  • 1 small onion, diced
  • 3 tablespoons raisins
  • 2 tablespoons pine nuts
  • ½ cup water

Season salmon with half the rosemary and ½ teaspoon salt at least 20 minutes and up to 1 hour before cooking. This is very important so more flavor can penetrate into the salmon and you’ll have a much more flavorful, delicious dish.

Cut the broccoli into florets with 2-inch-long stalks. Use as much of the vegetable as you can.
To make it easier to digest, remove the tough outer layer of the stalk with a vegetable peeler. Cut the florets in half lengthwise. Be sure to have even sizes so florets cook more evenly.

Heat 1 tablespoon oil in a large wide saucepan over medium heat. Add onion and cook, stirring occasionally, until translucent. Add raisins, pine nuts and the remaining rosemary; toss to coat with oil. Careful with tossing. If you are not confident with your tossing abilities, just use your spatula.

Cook, stirring, until the pine nuts are fragrant and beginning to brown this is usually done in three to five minutes.

Add the broccoli, season with the remaining ½ teaspoon salt and toss to combine.

Add water and bring to a boil. Reduce heat to maintain a gentle simmer and cook, stirring occasionally, until the water has almost evaporated about eight to ten minutes.

Meanwhile, heat the remaining ½ tablespoon oil in a large nonstick skillet over medium-high heat. Using non-stick cookware is important in weight loss because it helps you cut back on oil.

Add salmon, skinned side up, and cook until golden brown about three to five minutes. Gently turn the salmon over, remove the pan from the heat and let stand until just cooked through, 3 to 5 minutes more. This ensures that your fish will cook just right. To serve, divide the broccoli among 4 plates. Top with salmon and spoon raisins, pine nuts and any liquid remaining in the pan over the salmon.

Nutrition information
Per serving: 311 calories; 14 g fat (2 g sat); 5 g fiber; 16 g carbohydrates; 32 g protein; 144 mcg folate; 66 mg cholesterol; 6 g sugars; 0 g added sugars; 1,976 IU vitamin A; 77 mg vitamin C; 111 mg calcium; 2 mg iron; 700 mg sodium; 961 mg potassium
Nutrition Bonus: Vitamin C (128% daily value), Vitamin A (40% dv), Folate (36% dv)
Carbohydrate Servings: 1
Exchanges: 1 vegetable, 4 lean meat

Easy and Quick Chicken Tikka Masala

Stock up on your spices because we’re very confident you are going to make this dish over and over again.

  • 4 teaspoons garam masala
  • ½ teaspoon salt
  • ¼ teaspoon turmeric
  • ½ cup all-purpose flour
  • 1 pound chicken tenders
  • 4 teaspoons canola oil, divided
  • 6 cloves garlic, minced
  • 1 large sweet onion, diced
  • 4 teaspoons minced fresh ginger
  • 1 28-ounce can plum tomatoes, undrained
  • ⅓ cup whipping cream
  • ½ cup chopped fresh cilantro for garnish

Stir together garam masala, salt and turmeric in a small dish. It’s best to mix these items in a small dish separately to really integrate the different flavors.

Place flour in a shallow dish. Sprinkle chicken with ½ teaspoon of the spice mixture and dredge in the flour. (Reserve the remaining spice mix and 1 tablespoon of the remaining flour. This will be used later for the sauce.)

Heat 2 teaspoons oil in a large skillet over medium-high heat. We opted to use canola oil so it doesn’t “burn” quickly. Cook the chicken until browned usually one to two minutes per side. Transfer to a plate.

Heat the remaining 2 teaspoons oil in the pan over medium-low heat. Add garlic, onion and ginger. Cook these items while stirring often, until starting to brown. Add the reserved spice mix and cook, stirring, until fragrant. Sprinkle with the reserved 1 tablespoon flour and stir until coated.

Add tomatoes and their juice. Bring to a simmer, stirring and breaking up the tomatoes with a spoon. Cook, stirring often, until thickened and the onion is tender, 3 to 5 minutes. Stir in cream. Add the chicken and any accumulated juices to the pan.

Bring to a simmer and cook over medium-low heat until the chicken is cooked through, usually four to five minutes. Garnish with cilantro.

Serving size: 1½ cups
Per serving: 318 calories; 14 g fat (5 g sat); 4 g fiber; 21 g carbohydrates; 27 g protein; 56 mcg folate; 85 mg cholesterol; 6 g sugars; 0 g added sugars; 1,029 IU vitamin A; 29 mg vitamin C; 109 mg calcium; 3 mg iron; 585 mg sodium; 682 mg potassium
Nutrition Bonus: Vitamin C (48% daily value), Vitamin A (21% dv)
Carbohydrate Servings: 1½
Exchanges: ½ starch, 1 vegetable, 3 lean meat, 2 fat

Simple Swedish Meatballs

One can never go wrong with meatballs. Don’t let the thought of preparing meatballs scare you because this is very easy, quick, and yummy.

Combine onion, bread crumbs, ¼ teaspoon salt, pepper, nutmeg and cardamom in a bowl. Add the ground turkey and pork; gently mix to combine (do not overmix). Using a scant 2 tablespoons for each, make about 20 meatballs.

Heat oil in a large non-stick skillet over medium heat. Add the meatballs and cook, turning occasionally and reducing the heat if the pan gets too hot, until almost cooked through, 10 to 12 minutes. Transfer to a plate.

Add mushrooms and flour to the pan and increase heat to medium-high. Cook, stirring occasionally, until their liquid has been released and evaporated, 8 to 10 minutes. Pour in broth to the pan and scrape any brown flour sticking to the bottom to make sauce more flavorful, add the meatballs. Bring to a simmer and cook until the meatballs are just cooked through and the sauce is thickened, about 2 minutes. Remove from the heat. Add sour cream, parsley, jam and the remaining ½ teaspoon salt to the sauce; gently stir until combined.
Make Ahead Tip: Freeze cooked meatballs in sauce airtight for up to 3 months. Defrost before reheating.

Serving size: 4 meatballs
Per serving: 255 calories; 11 g fat (4 g sat); 2 g fiber; 16 g carbohydrates; 24 g protein; 46 mcg folate; 62 mg cholesterol; 5 g sugars; 2 g added sugars; 344 IU vitamin A; 8 mg vitamin C; 43 mg calcium; 2 mg iron; 636 mg sodium; 631 mg potassium
Carbohydrate Servings: 1
Exchanges: 1 starch, 2 lean meat, 1 fat

 

Check out other recipes we have published already.

 

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3 Portable And Nutrition Packed Breakfast Ideas For People On The Go

We have been told that breakfast is the most important meal of the day and here is the proof that is indeed true. This being proven, we should make it our healthiest one as well. Let us stop replacing a good and healthy nutritious meal with a cup of coffee or worse, nothing at all. Here in FitnessBright we definitely understand though that sometimes (always?) we’re in a rush to make our morning commute. Here are three portable and nutrition-packed breakfast ideas for people on the go. We are quite familiar with grabbing the closest fat and calorie-filled food near us as we dash for the door, or just skip breakfast altogether. This is definitely not good for our bodies! Today, let’s aim to change that. Let us start the morning meal right while rushing out the door with these easy, weight loss-inducing breakfast foods that are 100% commuter friendly!

1.) Mini Breakfast Bites

INGREDIENTS

7 large eggs
1/4 tsp. salt
1/4 cup milk
1 cup grated cheddar cheese (we prefer mild but use what you prefer)
1 cup roughly chopped spinach
3/4 cup Parmesan cheese
Cooking spray

INSTRUCTIONS

Preheat the oven to 350ºF. Grease a 12-count muffin tin with cooking spray and set aside.

In a medium bowl, whisk the eggs until smooth.

Add the salt, milk, cheddar cheese, and spinach and be sure you mix it well.

Spoon the mixture into the muffin tins and fill about 2/3 of the way.

Top with Parmesan cheese.

Bake for 20-22 minutes, or until the edges become golden.

This breakfast is fantastic to bring with you on your commute. Take about 3 pieces with you in a paper bag or recyclable container together with your veggie juice/smoothie and you can eat on the train/bus/anywhere hassle-free.

2.) Kale and Egg Omelet Cheese Toast

INGREDIENTS
4 slices of bread (any bread will do. We used whole wheat raisin bread)
1 cup chopped kale with the center ribs removed
1 egg lightly beaten
Grated cheese (we used Parmesan)
Salt and Pepper to taste
Olive oil for sautéing kale and for cooking egg

INSTRUCTIONS

Heat oil in a frying pan until hot and sauté the chopped kale. Cook for 2 minutes with a little salt. Set aside kale and wipe out pan.

In a bowl, beat one egg and season to taste. Add oil to frying pan. Pour beaten egg into pan and let it spread thinly. Lower the heat. Once the omelet is cooked, use a rubber spatula to gently fold the omelet into quarters.

Stack kale and egg on toast. Grate cheese on top. Place toast back into warm pan and cover for 30 seconds to melt cheese.

This fancy-looking toast will really energize you as you make the dash for your office. You don’t need to pick up a sugary doughnut to go with your coffee. This recipe also goes great with green tea.

3.) Breakfast Fruit Salad

INGREDIENTS

1 cup uncooked quinoa (I used tricolor)
1½ cup strawberries, sliced
1 cup blackberries
1 cup blueberries
1 mango, diced
Honey Lime Glaze:
¼ cup honey
2 tablespoons lime juice
1 tablespoon chopped basil for garnish

INSTRUCTIONS

Rinse and prepare the quinoa according to package. Let quinoa cool to room temperature.

In a large bowl, combine quinoa, strawberries, blueberries, and mango.

To make the glaze: In a small bowl combine the honey and lime juice. Drizzle over the fruit salad and toss to coat. Garnish with fresh basil.

 

These recipes are all healthy and nutritious. They go great with your new fitness programs like the

Venus Factor Program – The Key To Weight Loss

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3 Very Easy Fat-Burning Recipes

Fat. That one word alone conjures up emotions that range from fear to disgust. Fear that we are all getting fat and disgusted that we eat too much fatty food in this day and age.
Fat-fighting is a pillar in any weight loss regimen but losing weight and trying to keep those unwanted pounds off is not an easy process at all. One of our biggest hindrances in this fight is our diet. Eating unhealthy is just so easy!
We all know that eating lots of good stuff like food rich in fiber, protein, healthy carbohydrates, and greens are the key to boosting our metabolism and shedding the weight off. By following a sensible diet we are also able to keep our body well-fueled and feel full all day.

If your biggest problem is how to incorporate these goodies into your calorie-burning menu, you can start with these five easy and simple recipes. The best part is that you can make these fat-fighting recipes in thirty minutes or even less! Get your kitchen ready and prepare these meals nice and easy.

1.) Omelet With Feta And Broccoli With A Side of Toast

Ingredients

1 cup broccoli, chopped
2 large eggs, beaten
2 tablespoons feta cheese, crumbled
1/4 teaspoon dried dill
2 slices rye bread, toasted
Cooking spray of your own choice

Preparation

1. Be sure to use a nonstick skillet. Have a slight coating of cooking spray, place over medium heat. Toss in your chopped broccoli and let it cook for 3 minutes. (Do not overcook your vegetables)

2. In a small bowl combine your beaten eggs, feta cheese, and dried dill. Then, add egg mixture to the pan. Cook for about 3 to 4 minutes; flip omelet and cook 2 minutes or until cooked through. Serve with toast.

 

2.) Heavenly Spiced Green Tea Smoothie

Perfect early morning drink before you head to the office.

(Check out the Top Five Blenders For Your Juicing and Smoothing Needs)

Ingredients

3/4 cup strong green tea, chilled (Can be prepared the night before)
1/8 teaspoon cayenne pepper
1 whole lemon (reserve the juice)
2 teaspoons agave nectar (honey can also be used)
1 small pear cut into pieces (leave the skin on)
2 tablespoons fat-free plain yogurt
6-8 ice cubes

Preparation

Put all ingredients in blender. Blend until smooth. Drink cold.

 

3.) Fried Brown Rice with Edamame

Instead of ordering takeout try this very healthy dish that is easy on the tummy and on your budget.

Ingredients

2 tablespoons vegetable oil
2 cups cooked brown rice
2 large eggs, lightly beaten
2 cups coleslaw mix
1 cup frozen and thawed shelled edamame
2 tablespoons reduced-sodium soy sauce
1 tablespoon chile-garlic sauce
1/4 cup cilantro leaves
1/4 cup chopped peanuts

Preparation

Heat vegetable oil in a large heavy-bottomed skillet over high heat.
Add cooked brown rice; cook until heated through (about 1 minute).
Stir eggs into rice; cook 30 seconds.
Stir in coleslaw mix, edamame, soy sauce, and chile-garlic sauce; cook 2 minutes or until eggs are cooked and edamame are heated through. Serve rice topped with cilantro and peanuts.

 

For more ideas about weight loss, diet, and overall fitness check out these other articles:

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5 Fat-burning, Quick, and Easy Recipes

Weight loss is one of the hardest things we would embark in our lives – maintaining the ideal weight even more so. But there are a few hacks and tricks we can do to help us in our quest for losing weight. Here, we share our favorites. Our secret is eating lots of protein, filling up with fiber, and opting for healthy carbohydrates – all of these boost our metabolism and keep us full all day without the cravings.

If you are still learning how to work the calorie-count watch in your daily meals, you can start with our quick and easy recipes. We make sure that we try to include weight-loss friendly superfoods, and, the best part, they are all easy to make.

Broccoli & Ricotta Omelet with Toast

Prep Time: 5 minutes
Cook Time: 10 minutes
Yield: 1 serving (1 omelet and 2 pieces toast)

Ingredients

Cooking spray / olive oil (whatever you prefer)
1 cup chopped broccoli
2 large eggs, beaten
2 tablespoons ricotta cheese, crumbled
1/4 teaspoon dried dill
2 slices bread, toasted (rye, gluten-free, wholegrain) choose whatever you prefer

Preparation

Put skillet on medium-low heat. Coat pan with cooking spray or your favorite olive oil. Add broccoli, and cook for 3 minutes.

In a bowl combine egg, ricotta, and dill.

Add egg mixture to pan.

Cook 3 to 4 minutes; flip omelet and cook 2 minutes or until cooked through.

Put cooked eggs on your serving platter.

Take the two pieces of bread and heat both sides on the skillet.

Serve with toast.

Banana with Honey Grapefruit

Dessert doesn’t have to be unhealthy. This simple fruit dessert will address your sweet cravings in a much healthier way, helping you slim down.

Ingredients

2 cups fresh grapefruit, diced. (You may use a 24-ounce jar of grapefruit if you don’t have fresh ones)
1 sliced banana (about 1 cup)
1 tablespoon fresh chopped mint
1 tablespoon honey
½ of a whole lemon (optional)

Preparation

Peel and cut the fresh grapefruit into small pieces.
If you are using canned ones, drain grapefruit sections. (Reserve ¼ cup of the juice)

Combine the sliced bananas, the grapefruit and its juice (squeeze half a lemon for fresh grapefruit), and toss in a bowl together with the fresh mint.
Toss gently to coat.
Cover with plastic wrap and chill or you may eat it immediately.

Breakfast Oatmeal with Banana & Sunflower Seeds

Ingredients

2/3 cup water
1/3 cup steel-cut oatmeal
1 whole sliced banana
1 tablespoon unsalted sunflower seeds
1 teaspoon honey or agave

Preparation

1. Combine 2/3 cup water and 1/3 cup steel-cut oatmeal in a small microwave-safe bowl.
Microwave on HIGH 6 minutes.
(You can cook the oats on your stovetop too)

2. Take out of microwave and stir. Let stand for 2 minutes.

3. Top cooked oatmeal with banana slices, sunflower seeds, and honey. Mix. Enjoy!

Yogurt Fruit Parfait

Ingredients

3/4 cup fat-free plain yogurt (you can use Greek yogurt too)
1/3 cup sliced peaches
1/3 cup sliced oranges
1/3 cup sliced apples
3/4 cup puffed rice cereal (learn to make your own puffed rice here) https://www.leaf.tv/articles/how-to-puff-brown-rice-at-home/
2 tablespoons walnuts and almonds, toasted and chopped
1 tablespoon ground flaxseed
1 tablespoon maple syrup, agave nectar, or honey

Preparation

In a tall 4-cup container or jar (glass is preferred) layer half of the yogurt, fruit, cereal, nuts, flaxseed, and syrup.
Repeat this process forming sections with rest of the ingredients.
Top your tower creation with your choice of maple syrup, agave nectar, or honey.
Refrigerate overnight. Serve.

 

 

Lentil Sunflower Spread

Ingredients

2 cups cooked lentils or 1 (15-ounce) can lentils, rinsed and drained
1 tablespoon lemon juice
1/4 teaspoon salt and pepper
2 tablespoons sunflower seeds
1 celery stalk, finely diced
1 scallion, finely diced
2 tablespoons chopped fresh parsley
2 pita breads, halved
1 tablespoon chopped mint leaves (optional)

Preparation

1. Combine lentils, lemon juice, salt, and pepper in a blender; process until smooth.

2. Stir in sunflower seeds, celery, scallions, parsley, and mint.

3. Microwave pita bread at HIGH for 1 minute. Serve with spread.