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healthy recipes you can try at home to lose weight

Simple, healthy recipes for breakfast

Avocado toast with eggs
Ingredients
2 Eggs

One ripe avocado

Two slices of whole wheat toast

Juice of half a lemon

Salt and pepper to taste

Preparation
– Remove the avocado flesh from the shell and mash it together with the lemon juice. Season the avocado with salt and pepper as you like.

– Oil a pan and fry the eggs sunny side up as you slightly toast the bread slices

– Once the bread is ready, slather it with the avocado mixture

– Place the cooked eggs on top of the toast and serve.

– You can have this simple meal with some tea, coffee or juice.

Fruit, muesli, seeds and yogurt
Ingredients
3 Tbsp High fiber muesli

1Tbsp mixture of sunflower seeds, flax seeds, and pumpkin seeds

Slices of banana and pawpaw or berries of your choice

A cup of low-fat yogurt

Preparation
– Pour the seeds into a bowl

– Add the high fiber muesli

– Pour the yoghurt on top of the seeds and muesli

– Drop the slices of fruit or berries on top and eat

– Have with some coffee or tea for a great energy boost in the morning

How to lose weight fast: Healthy recipes for healthy meals

Fish stew
Ingredients
1 tbsp olive oil

2 diced carrots

2 diced celery sticks

Two leeks finely sliced

250g can of chopped tomatoes

Two finely chopped garlic cloves

500 ml fish stock

Fish fillet cut into chunks

100 g shelled prawns

Salt and pepper to taste

Preparation
– Heat the oil in a pan and sauté the carrots, garlic and celery for 5 minutes. Pour in the tomatoes, leeks and stock and bring the pot to a boil. Lower the temperature, cover the pot and simmer for 15 minutes until the vegetables are almost ready.

– Add the fish and prawns and cook for seven minutes more. Season the soup with pepper and salt to taste.

– Serve the soup with slices of whole wheat chunks of bread.

Salmon and Spinach
Ingredients
I tbsp Sesame oil

One large salmon fillet

200 gms shredded spinach

2 tbsp crème Fraiche

Juice of half a lemon

I tsp of capers

2 tbsp chopped parsley

Preparation
– Heat the oil in a pan and fry the salmon on both sides for five minutes each until the salmon is golden and the fish flakes. Place on a plate to rest.

– Pour the spinach into the pan and sauté for two minutes stirring continuously.

– Serve the spinach on a plate and top with the salmon

– Pour the crème Fraiche into the pan, pour in the lemon juice and add the capers and parsley. Season the sauce as desired. Do not allow the sauce to boil just heat it through.

– Spoon the sauce over the salmon and spinach and serve with lemon wedges.

If you are wondering how to lose weight fastFree Articles, these are healthy recipes you can try at home to lose weight.

Salad packs a health punch

Eating plenty of fruits and vegetables can help you ward off heart disease, stroke and certain types of cancer. Include dark green, leafy vegetables, yellow, orange and red fruits and veggies, cooked tomatoes and citrus fruits. If you consume 2,000 calories a day, aim for at least nine servings or 41/2 cups of fruits and vegetables.

Try mangos and sweet potatoes. Mangos are high in fiber, have no cholesterol or saturated fat and are high in potassium and beta-carotene. They help replenish energy. Sweet potatoes are the most nutritious and heart-healthy vegetable, according to the National Center for Science in the Public Interest. They’re fat-free, cholesterol-free, low in sodium and high in fiber. Besides the great taste, the sweet potato is a wonderful source of vitamins A, C and E. Cumin is a good source of iron and cumin seeds promote a healthy digestive system.

Spring Salad with Chutney Dressing and Sweet Potato-Cumin Crisps

1 (9-ounce) bottle mango chutney (about 1 cup)

1/2 cup reduced-fat sour cream or mayonnaise

1/2 cup plain lowfat yogurt

1/4 cup finely chopped fresh cilantro or mint

8 to 10 cups mixed spring greens

1 apple, thinly sliced

1 cucumber, sliced

Golden raisins and toasted cashews

Sweet Potato-Cumin Crisps

1 cup Bruce’s Sweet Potato Pancake Mix

2 teaspoons toasted cumin seeds

1/4 teaspoon Bruce’s Ma Cayenne Red Pepper

1 cup water

2 tablespoons vegetable oil

Prepare Sweet Potato Cumin Crisps; set aside. For dressing, combine chutney, sour cream, yogurt and cilantro; mix well. Refrigerate until ready to serve. At serving time, toss greens with dressing and arrange on salad plates with apple and cucumber slices. Sprinkle raisins and cashews over each serving and serve sweet potato crisps on the side. Makes 6 servings.

Note: For a main dish salad, toss 3 cups of cubed cooked chicken with some dressing and arrange on plates with greens.

Combine all ingredients in a bowl; mix well. Spray an 8-inch nonstick skillet or omelet pan with cooking spray and place over medium heat. When pan is hot, add 2 tablespoons batter and tilt quickly to spread evenly. Cook until golden brown, about 2 minutes, then turn and cook on other side until golden brown and crisp around edges. Repeat with remaining batter, spraying pan as needed to prevent sticking. Place rounds in a single layer on paper towels after removing from skillet, then place in a single layer on a lightly greased cookie sheet. Bake in a 325

How to make Cucumber Strawberry Mojito at home for summer

INGREDIENTS

Sugar Syrup – ¼ Cup
Strawberry (sliced) – 10 nos
Mint Leaves – ¼ Cup
Cucumber (sliced) – ½ no
Soda – 400 ml

For Garnish:

Strawberry (sliced) – 3 nos
Cucumber (sliced) – 3-4 slices
Mint Leaves – 3 nos
Ice – As Needed
Lemon Slice – 1 no

Cooking Instructions:

1. In a container, Add the strawberries, cucumber, mint and sugar syrup.

2. Muddle them until pulpy.

3. In a tall glass, strain the sugar syrup at the bottom and add the slices of cucumber and strawberry.

4. Top with ice and soda.

5. Garnish with lemon and mint.
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Orange Sunrise Mocktail Recipe:

Orange Juice – 1 Cup
Pineapple Juice – 1 Cup
Fresh Cream – 1 tbsp
Ice Cubes – 6 nos
Grenadine/Pomegranate Syrup – 2 tbsp
Orange Slice – for garnish

Cooking Instructions:

1. In a shaker, add the orange juice, pineapple juice, fresh cream and ice cubes. Shake well and pour it into the serving glass.

2. Pour the grenadine syrup into the centre of the glass.

3. Garnish with an orange slice.

Garlic Parmesan Pasta

Ingredients

120ml (1/2 cup) butter
2 tsp. dried basil, crushed
2 tsp. lemon juice
1 1/4 tsp. garlic powder
3/4 tsp. seasoned salt
220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)
360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)
3 Tbsp. walnuts (chopped )
fresh, grated Parmesan cheese

Procedure

Melt the butter in a large skillet.
Add the basil, lemon juice, garlic powder and seasoned salt, blending well.
Add the fettuccine, broccoli, walnuts.
Blend well and toss to coat the fettuccine.
After tossing, add fresh grated Parmesan cheese to top off the dish.

This article uses material from the Wikibooks article “Cookbook:Garlic Parmesan Pasta“, which is released under the Creative Commons Attribution-Share-Alike License 3.0.

Guacamole

Ingredients

4 avocados
2 tablespoons of pico de gallo
Juice of 1/2 lime
2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper
1 teaspoon of salt
4 teaspoons of olive oil
1 1/2 teaspoon of chopped garlic
1/2 teaspoon of ground black pepper
1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced of any chile pepper like (adjust for spiciness)

Procedure

Pit the avocados.
Score avocado without cutting through the skin.
Scoop out one avocado with a large spoon and place in mixing bowl.
Add the lime juice and stir to evenly coat the avocados.
Stir in the Pico de Gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed.
Then scoop out the other avocados and gently mix and toss in the larger pieces.
The guacamole is the right consistency when more large pieces than mashed parts remain.
Garnish with a sprig of cilantro.

This article uses material from the Wikibooks article “Cookbook:Guacamole“, which is released under the Creative Commons Attribution-Share-Alike License 3.0.

how to make Spiced Pumpkin Soup at home

Ingredients

1 Tablespoon butter
1 cup onion, chopped
3 Tablespoons all-purpose flour
1/2 teaspoon curry powder
1/4 teaspoon cumin
1/4 teaspoon ground nutmeg
2 garlic cloves, crushed
1 cup peeled and cubed sweet potato
1/4 teaspoon salt
2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock
1 15-oz can of pumpkin
1 cup 1% milk
1 Tablespoon fresh lime juice

Procedure

Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, cumin and nutmeg and saute for 1 minute.
Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.
Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.
Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.
Remove from heat and add lime juice.

This article uses material from the Wikibooks article “Cookbook:Spiced Pumpkin Soup“, which is released under the Creative Commons Attribution-Share-Alike License 3.0.