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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 N1

Ingredients

  • 1/2 zucchini
  • 1/2 grapefruit
  • 1 cup watermelon (medium-sized cubes)
  • 1 teaspoon roasted cumin powder
  • 1/2 teaspoon dried mango powder
  • Salt

Description

  1. Wash and cut the zucchini into medium-sized cubes. Toss them into a bowl.
  2. Add the watermelon pieces.
  3. Squeeze in the juice of the grapefruit.
  4. Add the roasted cumin powder, dried mango powder, and a pinch of salt.
  5. Mix well.

Recipe N2

Ingredients

  • 1/2 green bell pepper
  • 1/4 red bell pepper
  • 1/2 cup chicken breast cubes
  • 1/2 cup green beans
  • 1 tablespoon low-fat yogurt
  • 1 tablespoon olive oil
  • 2 teaspoons dried rosemary
  • Salt and pepper

Description

  1.  Toss the chicken cubes into a soup pot, add a teaspoon of rosemary and add enough water to cover all the chicken cubes.
  2. Bring the water to a boil. Once the water has boiled, simmer the chicken for about 7-8 minutes.
  3. Meanwhile, chop the green and red bell peppers into medium-sized cubes. Toss them into a bowl.
  4. Blanch the green beans, cut them in half, and add them to the bowl.
  5. Separate the water from the chicken cubes and toss the chicken into the bowl.
  6. In another small bowl, add the olive oil, low-fat yogurt, rosemary, salt, and pepper. Mix well.
  7. Drizzle this over the salad and mix well.

Recipe N3

Ingredients

  • 1 cup shredded bottle gourd
  • 1/4 cup chopped tomato
  • 1/6 cup chopped onion
  • 1 tablespoon rice bran oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon cayenne pepper
  • A handful of coriander leaves
  • Salt

Description

  1. In a soup pot, heat the oil and fry the cumin seeds first.
  2. Add the chopped onions and fry until they are golden brown.
  3. Add the chopped tomato and fry for about a minute.
  4. Add the shredded bottle gourd, salt, and cayenne pepper. Stir well.
  5. As the bottle gourd cooks, the stored water in the bottle gourd will ooze out.
  6. Add more water if you need to.
  7. Close the lid and cook until the ingredients are cooked.
  8. Garnish with chopped coriander leaves.

Recipe N4

Ingredients

  • 2 asparagus tips
  • 5 button mushrooms
  • 1/4 boiled potato
  • 1 clove garlic
  • 1 teaspoon onion powder
  • 1 tablespoon grated cheese
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • Salt and pepper

Description

  1. In a soup pot, bring about two inches of water to a boil.
  2. Throw in the asparagus tips and cook for a minute.
  3. Chop the garlic and toss the pieces into a bowl.
  4. Add the boiled potato, onion powder, oregano, salt, and pepper. Mash the potato and mix the ingredients well.
  5. Chop the blanched asparagus tips finely and mix with the potato.
  6. Take the stems of the mushrooms out, chop finely, and mix with the potato.
  7. In a frying pan, heat the oil and saute the mushroom heads.
  8. Stuff the mushroom heads with the potato mix.
  9. Top it with grated cheese.
  10. Bake in a preheated oven at 180ºC for 5 minutes.

Recipe N5

Ingredients

  • Margarine: ½ tablespoon
  • Chopped onion: 1
  • Peeled carrots: 1 ounce
  • Ginger: ½ teaspoon
  • Crushed coriander seeds: 1 teaspoon
  • Water or vegetable stock: 2 cups
  • Pepper and salt

Description

  1. Firstly, you heat the margarine and add onions to fry for 5 minutes. Then you stir coriander seeds, ginger, and carrots for 5 minutes.
  2. Put water or vegetable stock to boil, cover and cook it.
  3. Put soup in a blender and blend it.
  4. Reheat the soup and top with pepper, salt to serve.

Recipe N6

Ingredients

  • Sour supreme: 2 containers
  • Eggless mayonnaise: 1 cup
  • Onion powder: ½ teaspoon
  • Garlic powder: ½ teaspoon
  • Pepper

Description

  1. Simply, mix all the ingredients in a bowl and enjoy it.

Recipe N7

Ingredients

  • Dried tomatoes: 2
  • Dice onion: ½ cup
  • Water: 1 cup
  • Garlic: 2 cloves
  • Vegetable bouillon cube: 1
  • Canned tomatoes: 1 cup
  • Diced tomato: 1
  • Brown rice: ½ cup
  • Cooking wine or red wine: ¼ cup
  • Veggie crumbles: ½ cup
  • Bell peppers: 2

Description

  1. Mix water, garlic onion, and dried tomatoes in a heated saucepan. Cook it for 4- 6 minutes. Then you add canned tomatoes, bouillon to simmer for 16-15 minutes.
  2. Now you put red wine, rice, and dice tomato to simmer for few minutes.
  3. Stir the mixture in veggie crumbles. Remove the heat and put pepper into the mixture.
  4. Put the peppers in the saucepan and add the remaining sauce. Cook with medium heat
    until the rice is cooked and the peppers are
    tender.
  5. Avoid burning peppers.
  6. Serve it.

Recipe N8

Ingredients

  • Rinsed green beans: ½ ounce
  • Boiling water
  • Toasted sesame oil: 1 teaspoon
  • Minced garlic: 5 cloves
  • Rice vinegar: 1 tablespoon
  • Soy sauce: 1 tablespoon
  • Dried red pepper: ¼ teaspoon

Description

  1. Break the beans into different pieces, steam it in boiling water for 16 minutes until
    they are tender.
  2. Heat the oil in a skillet and saute garlic for 2 minutes. Then you stir red pepper, soy
    sauce, and vinegar.
  3. Now you put green beans and stir for 1 minute more, then you transfer to the dish to enjoy.

Recipe N9

Ingredients

  • Tortillas: 3
  • Vegetable oil: 2 tablespoons
  • Minced garlic: 1 clove
  • Diced onion: ½
  • Firm tofu: ½ ounce
  • Vegetable: 1 cup
  • Turmeric: ¼ teaspoon
  • Pepper and salt
  • Faux sausage: 3 oz
  • Hot sauce or Tabasco

Description

  1. Put tortillas between paper towels, wrap them and heat in the oven for 5-16 minutes.
  2. Heat the veg
  3. Etable oil in a skillet.
  4. Then you add onion and garlic to saute for 2-3 minutes. Put pepper, salt, turmeric,
    vegetables, and tofu to cook for 5 minutes.
  5. Meanwhile, you heat the remaining oil and put cook faux sausage until it is brown.
  6. Combine tofu mixture and sausage to stir well.
  7. Now you mix tortillas in the mixture and fold them up to serve.
  8. Add hot sauce to enjoy.

Recipe N10

Ingredients

  • Mushrooms: 2 (large)
  • Extra virgin olive oil: ¼ cup
  • White wine: ¼ cup
  • Lemon: 1
  • Minced garlic: 1 clove
  • Pepper and salt

Description

  1. Remove mushroom stems and wash them.
  2. Stir garlic, lemon juice, wine, and olive oil in a
    pan. And add mushrooms then sit for 30 minutes.
  3. Take the mixture and add pepper and salt to taste.
  4. Put the mushroom mixture and grill for 2-4 minutes until they are tender.

Recipe N11

Ingredients

  • Peanut butter: ½ cup
  • Soy sauce: 2 tablespoons
  • Minced garlic: 1 clove
  • Chopped green onion: ½
  • Sesame oil: 1 tablespoon
  • Cayenne pepper: ½ teaspoon
  • Pasta or linguine: ¼ ounce
  • Sesame seeds: 1 tablespoon
  • Vegetable: ½ cup
  • Cilantro leaves: for garnish

Description

  1. Mix green onion, garlic, soy sauce, and peanut butter in a pan.
  2. Put cayenne pepper and sesame oil to whisk until they are smooth and add vegetables.
  3. Cook linguine following the package directions and drain it.
  4. Put linguine in a bowl and add peanut sauce to toss and coat.
  5. Now garnish with cilantro and sesame
    seeds.
  6. Serve it hot or cold.

Recipe N12

Ingredients

  • Bread slices: 2
  • Mustard
  • Island dressing
  • Peeled avocado: 1
  • Sauerkraut: ½

Description

  1.  Put some mustard on one bread slice. Other bread slice will go with Island dressing.
  2. Put bread slices in skillet to dry naturally. Top the bread with avocado and sauerkraut.
  3. Heat the pan and grill bread until it is brown for 5 minutes.
  4. Enjoy it.

Recipe N13

Ingredients

  • Olive oil: 1 tablespoon
  • Rice vinegar: 1 tablespoon
  • Orange juice: 1 tablespoon
  • Sesame oil: ½ tablespoon
  • Agave nectar: ½ tablespoon
  • Garlic: 1 clove
  • Paprika: ½ teaspoon
  • Drained spinach: ½ bunch
  • Sliced sweet pepper: 1
  • Sliced red onion: ¼
  • Sliced orange: ¼
  • Sesame seeds to garnish

Description

  1. Mix paprika, garlic, nectar, sesame oil, orange juice, rice vinegar, and olive oil in a blender and blend them until they are smooth.
  2. Mix orange slices, onions, peppers, and spinach in a bowl and drizzle
    with sesame dressing.
  3. Garnish with sesame seeds and serve.

Recipe N14

Ingredients

  • Lasagne noodles: ½ ounce
  • Chopped spinach: 2 ounces
  • Firm tofu: ½ ounce
  • Soft tofu: ½ ounce
  • Sugar: ½ tablespoon
  • Soy milk ¼ cup
  • Garlic powder: ¼ teaspoon
  • Lemon juice: 1 tablespoon
  • Basil: 2 teaspoons
  • Salt: 1 teaspoon
  • Tomato sauce: 2 cups

Description

  1. Follow package directions, cook lasagne noodles first. Drain and set it aside.
  2. Heat the oven for 350 degrees.
  3. Squeeze spinach and set aside.
  4. Put salt, basil, lemon juice, garlic powder, soy milk, sugar, and tofu in a blender and blend them until they are smooth.
  5. Next stir the mixture in spinach.
  6. Cover baking dish with tomato sauce and then noodles. Fill half of tofu amount and
    bake it for 25-30 minutes.

Recipe N15

Ingredients

  • Purpose flour: 2 cups
  • Cool water: 1 cup
  • Vegetable shortening: 2 tablespoons
  • Salt
  • Chopped green onions: 1 bunch
  • Vegetable oil
  • Soy sauce

Description

  1. Combine water and flour in a bowl as a dough and leave it for few minutes. Then you cover and set it aside for 30 minutes.
  2. Roll the dough for 1/8 inch thickness. Put a thin vegetable layer on the surface and
    sprinkle with some salt. Top with green onions and press the dough slightly.
  3. At one edge, roll the dough as a jelly-roll shape.
  4. Use a rolling pin to roll pieces of flour for 1/8 inch thickness.
  5. Now you pour vegetable oil in a skillet with medium heat and put 2-3 pancakes. You cook for 2-3 minutes for each side and continue to cook pancakes.
  6. When pancakes are done, you add some salt and soy sauce to taste.

Recipe N16

Ingredients

  • Firm tofu: ½ ounce
  • Diced celery stalk: 1
  • Minced red onion: ½ tablespoon
  • Carrot 1 tablespoon
  • Eggless mayonnaise: ¼ cup
  • Tamari: 1 tablespoon
  • Lemon juice: ½ tablespoon
  • Kelp powder: ¼ teaspoon

Description

  1. Remove excessive moisture in tofu and crumble them into different pieces. Then you mix with carrot, onion, and celery.
  2. Now you stir with kelp powder, lemon juice, tamari, and mayonnaise. Then add tofu and
    vegetables into mayonnaise mixture and combine them well.

Recipe N17

Ingredients

  • Margarine: 1 tablespoon
  • Diced onion: ½
  • Purpose flour: 1 tablespoon
  • Garlic, salt: 1 teaspoon
  • Cornstarch: 1 tablespoon
  • Vegetable broth: 1 cup
  • Yeast extract: ½ teaspoon
  • Tamari or soy sauce: 1 tablespoon
  • Pepper

Description

  1. Heat saucepan and add margarine.
  2. Next, you saute onion some minutes and add garlic, flour. Saute it for 6-8 minutes.
  3. You dissolve cornstarch in broth or
    water.
  4. Now mix onion mixture and cornstarch mixture then boil and simmer it for 8-16 minutes.
  5. You strain the mixture in another sauce pan and put yeast extract, tamari or soy sauce, pepper. You simmer it for 2 minutes and stir it. Keep it warm.

Recipe N18

Ingredients

  • Peeled potatoes: 3
  • Raw cashews: ¼ cup
  • Water: ¼ cup
  • Nondairy creamer: ½ cup
  • Margarine: 1 tablespoon
  • Chopped chives: ¼ cup
  • Pepper and salt

Description

  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
    water.
  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

Ingredients

  • Sliced leeks: 2
  • Diced potatoes: 3
  • Vegetable bouillon cubes: 2
  • Chopped green onion: 1

Description

  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

Ingredients

  • 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

Description

  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

Ingredients

  • Whole Wheat Bread
  • Two eggs
  • Skimmed cheddar cheese
  • Diced green peppers
  • Diced onions

Description

  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

Ingredients

  • Peeled, cut mango pieces
  • ¼ sliced onion
  • Peeled, cut avocado
  • Chopped tomato
  • Shredded lettuce
  • 1 cup crumbled, baked tortilla chips
  • Olive oil
  • Lime juice

Description

  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

Ingredients

  • A cup of cooked and sliced white meat
    chicken
  • Whole wheat bread
  • ¼ cup corn
  • ¼ cup peas
  • Oyster sauce
  • Washed lettuce leaves

Description

  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

Ingredients

  • Whole grain bread
  • Chopped chickpeas
  • Diced onion
  • Celery
  • Roasted red peppers
  • Fresh spinach
  • Caramelized onions
  • Salt and pepper
  • Cider vinegar
  • Lemon juice

Description

  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

Ingredients

  • Whole Wheat bread
  • Cheddar cheese (low-fat)
  • Mushrooms

Description

  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

Ingredients

  • Whole wheat bread
  • Peanut butter
  • Sliced banana
  • Blueberries

Description

  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

Ingredients

  • Whole grain bread
  • Tuna salad from the deli counter
  • Lettuce leaves
  • Mayonnaise

Description

  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

Ingredients

  • Whole grain bread
  • Fresh Raspberries
  • Almond Butter

Description

  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

Ingredients

  • Whole wheat bread
  • Medium eggplant
  • Shredded mozzarella
  • Olive oil
  • Spinach
  • Sliced Tomato

Description

  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

Ingredients

  • Whole wheat bread
  • Salt and pepper to taste
  • Grilled chicken
  • Sliced onion
  • Sliced tomato
  • Diced lettuce

Description

  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

Ingredients

  • 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)

Description

  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

Ingredients

  • 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

Description

  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

Ingredients

  • 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

Description

  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

Ingredients

  • ½ cup oatmeal
  • 4 cauliflower florets
  • 4 broccoli florets
  • ½ a medium sized carrot
  • 2 tablespoon olive oil
  • Salt and pepper
  • Water

Description

  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

Ingredients

  • 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

Description

  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

Ingredients

  • 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

Description

  1. Sauté the chopped onion and green bell
    pepper.
  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

Ingredients

  • 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

Description

  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

Ingredients

  • 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

Description

  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

Ingredients

  • 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

Description

  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

Ingredients

  • 10 almonds
  • 500 mL milk
  • ⅛ teaspoon cardamom powder
  • A few strands of saffron
  • 1 tablespoon chia seeds, soaked
  • Ice cubes (optional)

Description

  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

Ingredients

  • 1 banana
  • 1 cup blueberries
  • 2 tablespoons chia seeds
  • 1 tablespoon Greek yogurt
  • 1 cup full-fat/soy milk

Description

  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

Ingredients

  • 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

Description

  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

Ingredients

  • 1 cup almond milk/ full-fat milk
  • 4 tablespoons chia seeds
  • 2 tablespoons organic honey
  • ½ teaspoon vanilla extract
  • ½ teaspoon nutmeg

Description

  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

Ingredients

  • 2 tablespoons chia seeds
  • 1 teaspoon green tea
  • 1 cup water
  • 2 tablespoons lime juice
  • ¼ teaspoon brown sugar
  • Lime slices
  • Ice cubes

Description

  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

Ingredients

  • 1 cup blueberry yogurt
  • 2 tablespoons chia seeds
  • 1 plum, sliced
  • 1 peach sliced
  • ½ orange sliced
  • Mint leaves

Description

  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

Ingredients

  • 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

Description

  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

Ingredients

  • 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

Description

  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.