One of the most common New Year’s resolutions is losing weight and getting in better shape. The key to healthy weight loss starts with diet . It is important to eat nutritionally dense foods, instead of empty calories like simple carbohydrates from sugars and refined grains.
Here are 13 healthy recipes to inspire you to get in the kitchen and create foods to fuel your body and accomplish your weight loss goals.
1. Classic Chickpea Hummus
https://www.instagram.com/p/BAO2WeQHjlv/
2. Winter Salad with Roasted Pumpkin and Crunchy Chickpeas
Winter salad with roasted pumpkin & crunchy chickpeas by @lisagoesvegan ? Ingredients for 4 persons · 1 big Hokkaido pumpkin · 2 onions · 2 cloves of garlic · 1 can of chickpeas (240 gr) · 2 avocado’s · 500 grams of fresh spinach · 1 pomegranate · Handful of unsalted pecans · Herbs: cumin(powder), smoked paprika powder, chili powder, fresh rosemary, pepper & salt Salad-dressing · 6 tablespoons extra virgin olive oil · 2 tablespoons dijon mosterd · 2 tabelspoons vegan red/white wine vinegar · 1 tablespoon of date/agave syrup · Salt & pepper to taste Method 1. Preheat your oven to 180 degrees Celsius. If you have a grill, turn on the grill! 2. Line 2 large baking trays with baking paper. Clean the pumpkin, remove seeds and cut in slices, about 1-inch thick. Place pumpkin slices with the finely chopped onions & garlic on baking sheet. Drizzle with olive oil and season with salt, pepper, (fresh) rosemary & cumin powder, rub on both sides of pumpkin.. Roast for 30-35 minutes (depending on thickness of pumpkin slices) till they become crunchy on the outside. 3. Rinse and drain the chickpeas: Open the cans of chickpeas and pour the chickpeas into a strainer in the sink. Rinse thoroughly under running water. Toss the chickpeas with olive oil and 1 teaspoon of each: cumin powder, chili powder, smoked paprika powder & salt. Spread the chickpeas out in an even layer on the baking sheet. Roast them for 15-20 minutes in the oven until they become crunchy. 4. Rinse the spinach, cut the avocado in small pieces, remove the pomegranate seeds and place all in a big salad bowl. Mix all the ingredients for the salad-dressing in a cup and toss. Add the roasted pumpkin slices, crunchy chickpeas and dressing to the salad. Top with extra pecans and enjoy! #bestofvegan
A photo posted by Best Of Vegan (@bestofvegan) on Jan 6, 2016 at 10:25am PST
3. Wild Rice Salad with Mango and Cilantro
4. Kale Chips
5. Cucumber Pecan Pasta Salad
6. Winter Kale Salad
7. Healthy Apple Napoleon with Peanut Butter Mascarpone Cream
8. Almond Butter and Spinach Smoothie
9. Mediterranean Quinoa Bowls
10. Egg and Avocado Bowl
11. Walnut and Raspberry Granola Bars
12. Cauliflower “Fried Rice”
Hey there! @steph.gaudreau from @stupideasypaleo here with a recipe for Cauliflower “Fried Rice”. It’s not actually rice…it’s cauliflower that’s been processed into small bits the size of rice grains. Easiest way to do it is with a shredding blade on a food processor but you can also put the cauliflower into a blender with some water and pulse it until it’s the size of rice grains, then drain and use. Or you can find pre-riced cauliflower at Trader Joe’s. Tons of tutorials on Google if you need a visual. This pairs really well with chicken, beef, or fish! It’s quick, satisfying and makes a large portion which is great because we eat the leftovers for a few days. # Serves 4 Ingredients 1 head cauliflower, grated 4 oz shiitake mushrooms, thinly sliced 6 green onions, thinly sliced 2 shallots, minced 1 tsp grated ginger 3 tbsp coconut aminos 3 eggs, beaten 1 tbsp coconut oil Dark sesame oil for drizzling, optional # Instructions Heat a large skillet/wok to high heat. Add the coconut oil. Saute the mushrooms, shallot and ginger for ~3 min or until they begin to soften, stirring often. Add the cauliflower, green onions and coconut aminos. Saute for 5 min. Push the veggies to the side of the skillet and create a well. Crack the eggs into the well and scramble. Stir everything to combine. Top with your choice of meat or seafood for a complete meal. Add a drizzle of sesame oil to finish off the dish after it’s been plated. # #januarywhole30 #whole30 #whole30recipes #stupideasypaleo
A photo posted by Official Whole30® Recipes (@whole30recipes) on Jan 7, 2016 at 8:19am PST
13. Spaghetti Squash Carbonara
What can I say about this – this is probably the best thing I’ve eaten all week! Nutritional yeast completes the sauce so well, it’s a little scary how close this tastes to the real thing. It’s best to use coconut cream, or the solid part of the coconut milk that separates in the can. Spaghetti Squash Carbonara (serves 2) 3 cups spaghetti squash strands, cooked 1/3 cup coconut cream 2 egg yolks 1 tablespoon nutritional yeast (gluten free!) 4-6 compliant bacon slices, fried crispy and crumbled 1/2 teaspoon reserved bacon fat 2 cloves fresh garlic, chopped 1 cup zucchini, diced Salt to taste Black pepper to taste Chopped fresh parsley In a small bowl, mix the coconut cream, egg yolks and nutritional yeast to combine. Set aside. In a large cast iron skillet, sauté the garlic, and zucchini in your reserved bacon fat for about three minutes, or until the garlic is just starting to get a little color. You never want your pan to get above a medium heat level through this entire process, because this dish is full of pretty delicate ingredients. Add the spaghetti squash strands (pre-cooked) and gently toss them with the zucchini mixture – cover with a lid for just a minute until everything is heated through. Now pour the coconut cream sauce over the spaghetti squash and add the crumbled bacon, toss to coat and cook half a minute. Salt to taste, and serve with fresh black pepper and chopped parsley. Love, Claire @justplainpaleo #Whole30 #Whole30Recipes #Paleo
A photo posted by Official Whole30® Recipes (@whole30recipes) on Dec 20, 2015 at 5:18am PST
