Weight Loss Recipes

Green pea kebabs are tasty, handy and crispy. The recipe is very simple & to the point to prepare. Green pea kebabs are amazing as a starter dish with chutney or onion salad. These kababs are not only vegetarian, but vegan friendly too ! . They work perfect as appetizer and taste delicious & soft also. A source of protein for all protein lovers. Its very crispy outside and soft inside without going for the deep frying method.

Ingrediants-

1 cup frozen green peas

1/4 cup onions, finely chopped

5 green chillies

one medium pod garlic

1/2 inch ginger

2 Tbsp chopped coriander

Two tsp rice flour

besan/ chickpea flour- 02

tsp lime juice- 01

one fourth – cup crushed corn flakes

3 Tbsp oil

Serving – 3

Method-

First, wash the green peas and drain all the water.

Furthermore crush cornflakes in a plate and keep aside.

Then add ingrediants such as green chilli, ginger and garlic in the mixer and make a fine paste out of it.

Therefore, transfer the above mixture in a bowl.

However take the green peas & add to the mixer. Make a coarse paste.

Hence, add the above paste to the existing bowl and it also has a paste in it already.

Then add ingrediants such as salt, chopped onions, coriander, rice flour, chickpea flour and lime juice to it.

Clearly, give it a good mix.

Moreover divide the paste into equal parts and make shapes of your choice.

Then roll the shapes on crushed corn flakes.

Finally, take a pan then add oil to it and shallow fry until they are golden brown in colour.

So serve hot & enjoy!

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Curd sprout salad that you would definitely like to enjoy. For this, we have used a curd dressing which is made up with mint and yogurt, it is cooling and lip-smacking too. A sprout salad is said to be one of the best breakfast options for ones who what to be on a diet. Moong dal consist protein, which helps induce satiety. It gives a feeling of fullness, one naturally crave less and also stay away from mindless munching.

This sprout salad recipe is also a good source of fiber and plant-based antioxidants. The nutritional profile of dals gets increased by sprouting.

To visit 31 more types of salad recipes, you can visit this link:

Ingredients for curd sprout salad –

• 2 cups of sprouted moong dal
• 1/4 cup of chopped cucumbers
• One third cup of yellow bell peppers
• 1 by 3 cup of red bell peppers
• 1/3 cup of tomatoes  
• 1 tbsp curd
• 2-3 tbsp pudina chutney
• One tsp lemon juice
• Salt and pepper to taste
• Coriander for garnish
• Serving 1-2

Method –

• Take green moong dal on a plate or tray. Now pick and clean the beans to remove any husks or stones.
• After that rinse the dal in clean water properly.
• Add the rinsed dal in a bowl and immediately post that add water to cover them in the bowl.
• Cover the bowl with a lid and soak them overnight or for 8 hours.
• Next day the moong dal will swell. Now, drain the water. Rinse them with filtered water.
• Sprout the dal and let it sprout for about 1-2 days.
• Add some salt and pepper for taste.
• Throw in some coriander on top and enjoy fresh.
• Now take a large bowl after that add all the ingredients mentioned above.
• Give them a nice whisk.
• Also, throw in some coriander on it, if needed chill it for some time.
• Serve and enjoy immediately or later!

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Quinoa with almonds and feta cheese is very easy recipe which can be prepared in just 30 minutes. Even a beginner can make it easily. It works great as a packed lunch for work or school. You can also serve it as a side dish with chicken. This is a low FODMAP recipe.

Lets start our recipe now, You can also try our other recipe like Quinoa Salad, Quinoa Pulao

Ingredients:

• 1 tbsp Olive Oil / Seasme oil / Coconut Cold press oil
• 1 tsp Ground Coriander
• ½ tsp Turmeric
• 300g Quinoa, rinsed
• 50g toasted Almond flakes
• 100g Feta cheese, crumbled
• Handful Parsley, roughly chopped
• ½ lemon, juiced

TIP – You can also add Boiled Chickpeas and Kidney beans if you are not looking for low carbohydrate option.

Method:

1. In a large frying pan, heat the oil and add the ground coriander and turmeric.
2. Fry for about 1 minute to release the aromas.
3. Add the quinoa and fry for another minute. The quinoa will make a light popping sound.
4. Add the water, turn heat down, and simmer for about 10-15 minutes.
5. When the water has reduced completely, take off the heat. When the quinoa is cooked, a white halo will be visible around each grain.
6. Cool slightly.
7. Add the remaining ingredients and mix through.
8. You can serve this hot or cold.

Enjoy your Quinoa with almonds and feta cheese 🙂

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Chicken Satay is great for an appetizer or a main dish. You can prep everything ahead of time, which is always great if you are having a party or want to have stuff ready before you get home from work. The chicken needs to marinate at least 2 hours, but you can let it marinate overnight if you want extra flavor. 
Satay sauce usually includes peanut butter and soy sauce, but you can substitutes these recipes with almond butter too.

These satay recipe is easy to make and on the other hand delicious too. Do try them and let us know your experience..

INGREDIENTS

• 750gm , skinless chicken breast, cut into ½” stripes
• wooden skewers

• For marinade
  • 1 tsp lemon zest
  • 2 tsp lemon juice
  • ½ tsp ground coriander
  • 1 tsp turmeric
  • ½ tsp chili powder
  • 1 tbsp Peanut Butter or Almond butter
  • 2 tbsp olive oil

• For sauce
  • 3 tbsp tahini (sesame butter)
  • 1 tbsp lemon juice
  • 3 tbsp coconut milk/Almond milk
  • 1 garlic clove, minced
  • pinch of chili powder

Tip: You can use ready made Tahini Sauce available in market 

METHOD

1. To make the marinade, place all the ingredients in a blender and process until smooth.
2. Place the chicken in a shallow dish.
3. Pour the marinade over the chicken and toss to coat.
4. Cover with plastic wrap and refrigerate for minimum 30 minutes or 2 hours or overnight depending on your work and time.
5. To make the sauce, mix all the ingredients together until well combined and set aside.
6. Thread chicken onto skewers. Preheat a grill pan or normal pan over medium high heat.
7. Lightly oil the grill pan with extra olive oil.
8. Grill the chicken in batches for 2-3 minutes on each side.
9. Sprinkle with spring onions and serve with sauce

You can also try our other paleo recipes such as paleo pizza, paleo burger, balsamic chicken

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Paleo Chicken Burgers are a flavourful way to switch up your usual burger. These are served with slices of cucumber, tomatoes, red onion and a delicious ginger and parsley sauce. Serve them in a lettuce bun to make them more keto/paleo friendly.

If you are a die hard burger lover and can’t resist eating them than these paleo chicken burgers are for you guys and truly think there is no limit to the number of times a week you can eat them.

The chicken patties are so so flavourful and have a refreshing crunch.

Reason to love this Keto/Paleo Chicken Burger:

• Flavouful 
• Healthy
• Unique
• Refreshing and crunchy

I’m drooling over these burgers while writing this recipe 🙂 … You can also try our Paleo Pizza, Keto Pizza recipe

INGREDIENTS

Chicken Patties

• 500 gm ground chicken
• 3 cloves garlic minced
• 1/4 cup chopped Cilantro/ Coriander/ Parsley
• 1 1/2 tbsp grated red onion
• 1 tbsp grated ginger
• 2 tbsp lemon juice
• 1/2 tsp lemon zest
• 1/2 tsp  pepper
• 1 tsp cumin powder
• 2 tsp coriander powder
• 1 tsp paprika
• 1/2 tsp salt

Ginger & Parsley Sauce

• 1/4 cup mayonnaise
• 1 tsp lemon juice
• 1/2 tbsp chopped mint
• 1 tbsp chopped parsley
• 1 tsp finely chopped ginger
• 1/4 tsp cumin

For Serving

• 1 head lettuce
• 1 large tomato thinly sliced
• 1/2 red onion thinly sliced
• 1/2 cucumber cut into thin slices or ribbons

METHOD

• In a bowl combine all of the ingredients for the chicken patties and use your hands to mix everything together so the spices are well incorporated in the meat. Divide the meat into 4 portions and form into patties.
• Heat a grill pan Or normal pan on medium high heat. Grill the patties for 5 minutes per side until cooked through.
• While the patties are cooking, in a bowl combine all of the ingredients for the sauce and stir until well mixed. Set aside.
• Cut the lettuce into quarters and separate each quarter into two halves.
• To assemble the burgers spread the sauce on the inside of the lettuce. Top with 2 slices of red onion, sliced tomato and cucumber and place patty on top. Place the other half of the lettuce leaf on top like a sandwich and wrap the burger in parchment paper to make it easier to eat.

Enjoy your burgers !!!

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Balsamic Chicken is a best option for people following paleo diet. It combines boneless skinless chicken breasts, tomatoes, asparagus, and balsamic Vinegar. The end result is an easy mouthwatering tender chicken recipe that you can feel good about eating and feeding to your family. It’s a very easy recipe with minimal ingredients.

This beautiful dish can be a welcome sight on your dinner table. You can serve this with rice or angel hair pasta but it is quite hearty all by itself for those of you that are watching your carbs.

You can also try our recipe of Chicken Marinara

Lets go ahead with the recipe, this much quantity will suffice 2 servings.

Ingredients

• 3 tablespoons balsamic vinegar
• 1 ½ tablespoons honey / Diabetic can use stevia drops
• ⅛ teaspoon red pepper flakes
• 500 gm chicken breast
• 2 tablespoons olive oil
• salt, to taste
• pepper, to taste
• 1 tsp Italian mixed Herbs
• 300 gm fresh asparagus, trimmed of tough ends, chopped into 2-inch*
• 1 ½ cups carrot
• 2 tomatoes, cut into 4 pcs.

* You can also use green beans, green peas, broccoli, zucchini, green peppers, brussels sprouts and many other delicious green vegetables if Asparagus is not available.

Preparation

1. In a mixing bowl, Italian dressing herbs , balsamic vinegar, honey and red pepper flakes, set aside.
2. Season chicken with salt and pepper.
3. In a large skillet over medium heat, heat oil. Add chicken, season with salt and pepper, and sear until golden.
4. Cook chicken breasts on one side for 10 minutes, then turn. Add half of the dressing mixture, and cook for another 10 minutes. Chicken juices should run clear. Set chicken aside.
5. Add asparagus, carrots, and tomatoes to the same skillet, season with salt and pepper, stir frequently until the veggies are tender, about 4 minutes. Plate veggies and chicken.
6. Add remaining dressing mixture to skillet and reduce for about a minute, until the sauce is thickened. Dress the chicken and veggies with the sauce.
7. Enjoy!

Nutrition (per serving): 461 calories, 53 g protein, 13 g carbohydrates

Tip – You can add little more honey while cooking to balance the Balsamic vinegar

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