Healthy Recipes That Help You Lose Weight
Simply cutting food from your diet will only trigger irritability, give rise to unbearable cravings, and welcome a sluggish metabolism. On the other hand, foods bursting with nutritious properties give your body the valuable vitamins and minerals it needs to feel satisfied and energized! Thankfully, there are weight loss recipes out there.
Here are healthy recipes that feature superfood powerhouses certain to rev up your metabolism and get you closer to your weight loss goals.
1 tbsp. olive oil, plus more for drizzling
1 clove garlic, finely chopped
1 bunch spinach, roughly chopped
2 c. leftover cooked grains (such as farro, brown rice, quinoa, or couscous)
1/2 avocado, roughly chopped
1 tomato, cut into 1" pieces
Heat the oil in a large nonstick pan over medium heat and cook the garlic until it starts to turn golden brown, 1 minutes. Add the spinach and 1/4 teaspoon each salt and pepper, tossing until just wilted, 1 to 2 minutes.
Divide the grains between bowls and top with spinach, avocado and tomato.
Steak and Pepper Tacos
1 tablespoon olive oil
1 teaspoon cumin
1 garlic clove, minced
3 ounces steak strips
1 1/2 cups sliced green and red bell peppers
1/2 cup sliced onion
2 small (6-inch) whole-grain tortillas
4 tablespoons salsa
2 tablespoons low-fat sour cream
In a skillet, saute olive oil, cumin, and garlic for 1 minute. Add steak strips and cook about 5 minutes. Add pepper and onion slices and cook for another 8 minutes. Place mixture in tortillas and fold.
Thai Peanut Noodle Bowl
2 ounces uncooked whole wheat pasta
1 tablespoon peanut butter
1 tablespoon lime juice
1 garlic clove, minced
1 piece (1 inch) ginger, peeled and grated
1/2 cup frozen shelled edamame
2 cups frozen stir-fry vegetables
1 tablespoon chopped peanuts
2 scallions, sliced
Cook pasta according to directions. In a skillet, saute peanut butter, lime juice, garlic, and ginger for 1 minute. Add edamame and vegetables and cook for 12 minutes until vegetables are tender; pour over pasta.
Slow Cooker Chicken and Mushroom Gravy
1 1/2 pounds chicken breast filets (about 3 filets), skinless
2 tablespoons oil, I used canola
16 ounces crimini mushrooms, sliced
1 yellow onion, thinly sliced into rings
2 cloves garlic, minced
1/2 teaspoon black pepper
Kosher or sea salt to taste
1/4 cup fresh flat leaf parsley, chopped
1-1/2 cups chicken broth, low sodium, fat free
2 tablespoons cornstarch
Add oil to a skillet or slow cooker, if using a Stovetop Slow Cooker, turn to medium-high heat and sear chicken on both sides just until brown, remove and place on a paper towel. Reduce heat to medium-low, add onion to the same skillet, and saute until tender, about 4 minutes.
Add chicken, onion and remaining ingredients to the slow cooker, cover and cook on low 3-1/2 to 4-1/2 hours or until chicken is done and easily flakes with a fork. Note: Mushrooms, onion and garlic go on top of chicken.
Remove chicken from slow cooker and set aside. Add cornstarch to slow cooker and whisk until smooth. Return chicken to slow cooker and continue cooking until gravy is thick, about 15 minutes.
TIP: One of our readers made this suggestion: when you add the onion to the skillet, pour in about a 1/4 cup broth to deglaze the pan and pick up all the bits on the bottom of the pan from the chicken and then add to the slow cooker.