Healthy Meal Recipes for Weight Loss

Healthy Meal Recipes for Weight Loss

Healthy Meal Recipes for Weight Loss- For most losing weight seem like an uphill battle, but it doesn’t have to be. Losing weight isn’t an easy thing to do, however for the most part it can be reduced down to the simple mathematics of your calories consumed versus your calories used. With this in mind we can say that weight loss starts in the kitchen, did you know that by controlling your calorie intake it’s possible to lose weight with a minimal exercise?

Healthy Meal Recipes for Weight Loss- Well, it is! Controlling your calorie intake doesn’t have to be boring and bland salads or farro. In this article, we’re going to go through three different Healthy Meal Recipes, with their calorie counts that you can easily prepare. They may be small on calories but they’re big on flavor and volume to leave you feeling healthy and more than satisfied.

Mediterranean Chickpea Bowl

Healthy Meal Recipes for Weight Loss- For the first Healthy Meal recipe, we’re going to take a look at a super quick Mediterranean inspired chickpea bowl which comes in at just under 500 calories per serving. A good ‘trick’ to increasing the volume and portion sizes of your meal without making them incredibly calorie intense is to fill your plate with high-volume veggies alongside your meal that way you’re not giving up on taste while still being filled by every meal. This is something that the next dish excels at. You can add or modify any part of the recipe but follow the original version make sure you’ve got the recipe below for approximately two servings:

• 100g roasted peppers, homemade or from a jar
• 25g almonds, slivered
• 4 tablespoons olive oil
• 1 small clove garlic, minced
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon crush red pepper
• 1 cup cooked quinoa
• 25g chopped olives
• 1/2 chopped red onion
• 200g chickpeas
• A handful of diced cucumber
• 50g crumbled feta, omit for vegan
• 2 tablespoons chopped parsley

1. Puree the almonds, peppers, garlic, paprika, cumin, and crushed red pepper with 2 tablespoons of olive oil in a food processor until smooth.
2. Combine the olives, onion, and quinoa with the remaining oil in a bowl.
3. Serve the quinoa mixture topped with the chickpeas, cucumber, and pepper sauce. Sprinkle with the parsley and cheese. 

Eggplant Parmesan

Healthy Meal Recipes for Weight Loss- The next healthy meal recipe we’re looking at comes in at just over 300 calories per serving! It’s a beautiful eggplant parmesan that’s sure to impress anyone you serve it to. While this dish can traditionally be very calorie-dense this version we’ll make a few substitutions to reduce that calorie count without impact the final dish.

Healthy Meal Recipes for Weight Loss- As with all of our healthy meal recipes, feel free to change and play with the ingredients and the method, but for this version, which makes ten servings, make sure you’ve got all the ingredients below:

• 1/2 cup chopped basil
• 1/2 cup grated parmesan
• 1/2 teaspoon red pepper flakes
• 1 1/2 teaspoons garlic, minced
• 16 ounces skim ricotta cheese
• 3 large egg, beaten
• 24 ounces pasta sauce
• 8 ounces mozzarella, sliced
• 3 ounces fontina cheese, grated
• 1 tablespoon water
• 2 cups breadcrumbs
• 1 lb eggplants, peeled and cut in 1/2inch thick slices
• Light Cooking Spray
• Salt and pepper to taste

Healthy Meal Recipes for Weight Loss

1. Firstly, preheat your oven to 375f/191c/Gas Mark 5.
2. Secondly, to make the eggplant portion beat together two eggs with 1 tablespoon on the water in a shallow dish. Next in another similar dish combine the breadcrumbs and 1/4 cup of grated parmesan. Dip the eggplant slices in the egg mixture and then dredge all sides in the breadcrumb mixture. Finally, place on a baking sheet coated with cooking spray and bake for 30 minutes rotating once after 15 minutes.
3. Combine the basil, 1/4 cup parmesan, pepper flakes, garlic, ricotta cheese, and 1 egg for the filling.
4. Finally spread 1/2 cup pasta sauce on the bottom of a glass dish coated with cooking spray, layer half of the eggplant slices followed by a sprinkle of salt. Next another 3/4 cup layer of pasta sauce, after that half the ricotta mixture. Top with a third of the mozzarella and 1/4 cup of fontina. Repeat the layers once and finally add a layer of pasta sauce on top of it all.
5. Cover aluminum foil with cooking spray and cover the dish tightly before baking for 25 minutes.
6. Remove the foil, layer remaining mozzarella and fontina, and bake for 10 minutes.
7. Let cool for 10 minutes before serving.

Curried Fish Stew

Healthy Meal Recipes for Weight Loss- The final healthy meal recipe we’re going to look at is a beautifully fragrant recipe that comes in at 390 calories per servings, and you won’t even realize it. We’re going to make an Indian inspired Curried Fish Stew that you can make entirely within just one pot, that way you won’t have to spend hours washing the dishes afterward too. This Healthy Food recipe is perfect for any occasion when it’s cold out or you’re feeling under the weather when you fancy an Indian or you’re trying to impress it’s sure to please. 

Healthy Meal Recipes for Weight Loss- As always you can mix and match and add your own touch and flavor but for the original recipe make sure you’ve got all the ingredients below:

• 2 spring onions
• 1 chili of your choice, more for an extra kick
• 3 tablespoons olive oil
• 1/2 teaspoon ginger paste
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/3 teaspoon fennel seeds
• 200g basmati rice
• 10 cherry tomatoes
• 1 can low fat coconut milk
• 2 haddock fillets, or your preferred choice of fish
• 200g peeled prawns
• Juice of 1 lemon
• Salt and pepper to taste

1. You’re going to want to use a large pot for this dish. Put the pot over medium heat. On the side boil 800 ml of water, either in a kettle or in a different pot.
2. Slice the spring onions and the chili, leave the seeds in for a spicier kick or deseed for less spice.
3. Sauté the spring onion and chili in the olive oil along with all of the spices for around 5 minutes or until fragrant.
4. Add the basmati rice to the pan and coat with the spice mixture. Add the boiling water and stir well. Simmer uncovered for 10 minutes stirring well occasionally.
5. Cut the tomatoes in half and add to the pan along with the coconut milk and let simmer uncovered for 20 minutes, still stirring occasionally. Don’t forget to scrape the bottom.
6. Cut the fish into chunks and place them onto the rice. Let cook for 5 ominous before adding the prawns and letting cook for another 5 minutes.
7. Add water if the stew is too thick.
8. Serve immediately.