The 7 Recipes with Vegetables to Help with Weight Loss

INGREDIENTS:

• 4 tablespoons of coconut oil.
• 1 chopped onion.
• 4 minced garlic cloves.
• 1 tablespoon of minced ginger .
• 2 diced ripe tomatoes.
• 1 carrot in cubes.
• 2 liters of boiling water .
• 1 zucchini in cubes.
• 1 nipple in cubes.
• 1 cup (tea) of cabbage in strips.
• 1 cup of spinach leaves.
• 1 cup (tea) of cabbage in strips.
• Salt to taste.
• Flaxseed flour to taste for sprinkling.

PREPARATION MODE:

• In a large pan.
• heat the oil over medium heat and sauté the onion and garlic for 3 minutes.
• Add the ginger , tomato and carrot and sauté for 2 minutes.
• Add the boiling water , the zucchini and the chayote.
• Let it cook until soft.
• Add the cabbage, let it cook for 2 minutes.
• Turn off the heat, mix the spinach and kale, cover the pan and let it rest for 10 minutes.
• Adjust the salt and serve then sprinkled with flaxseed flour.
• If desired, serve with toast or wholemeal bread.

2. Cabbage Salad with Yogurt Recipe:

INGREDIENTS:

• 1/2 red cabbage.
• 1 unpeeled Japanese cucumber.
• 1 green apple with skin.
• Juice of 1/2 lemon.
• 1 pot (170g) of skimmed yogurt.
• 1 pinch of cinnamon.
• 1 tablespoon of chopped mint.
• Salt to taste.

PREPARATION MODE:

• Thinly slice the red cabbage.
• Cut the Japanese cucumber into fillets, chop the apple and mint.
• Pass the apple in the lemon so it doesn’t darken.
• Assemble the salad in layers, one ingredient at a time.
• Mix the yogurt with a little salt, cinnamon and mint.
• Serve the dressing over the salad or in a separate gravy boat.

3.  Flaxseed and Quinoa Salad Recipe:

INGREDIENTS:

• 8 torn curly lettuce leaves
• 6 chopped chard leaves
• 3 cups of watercress (watercress)
• 2 cups cooked whole grain quinoa
• 1 medium grated carrot
• 10 cherry tomatoes, halved
• 1/2 cup of chopped walnuts
• 1/2 cup (200ml) pure lemon juice
• 2 tablespoons of oil
• salt to taste
• 1/2 onion grated
• 1 tablespoon ground flaxseed

PREPARATION MODE:

• Arrange the leaves on a plate and top with the quinoa, carrots, cherry tomatoes and mixed walnuts.
• Separately, mix the lemon juice , olive oil, salt, onion and drizzle over the salad.
• Before serving, sprinkle with flaxseed.

4.  Salad Recipe with Walnuts and Ricotta:

INGREDIENTS:

• 1 ripe pear, peeled and cut into cubes.
• 1 tablespoon of lemon juice .
• 4 escarole leaves.
• 2 coarsely grated walnuts.
• 1/2 cup (tea) of mashed ricotta.

SAUCE:

• 2 tablespoons of orange juice .
• 1 tablespoon of oil.
• 1/2 teaspoon of rosemary.
• 1 teaspoon of honey.

PREPARATION MODE: 

• Mix all the sauce ingredients well and set aside.
• Place the pear cubes in a bowl and mix with the lemon juice and reserve.
• Tear the escarole leaves into small pieces and place in a large salad bowl.
• Pour the sauce over the escarole and mix well so that the leaves are all moist.
• Then top with the pear, walnuts and ricotta.
• Mix everything very well and serve.

5.  Carrot Ginger Broth Recipe:

INGREDIENTS:

• 2 tablespoons of oil.
• 1/2 cup of chopped onion.
• 1/4 cup (tea) chopped fresh ginger without peel.
• 3 cups (600ml) chicken broth.
• 4 cups (tea) sliced ​​and peeled carrots.
• 1 and 1/2 cup (300ml) of orange juice .
• 1/2 cup (100ml) of water .
• Salt to taste.

PREPARATION MODE:

• Heat the oil in a large pan over medium heat.
• Add the onion and ginger and fry until the onion is wilted (about 5 minutes).
• Add the chicken broth and carrots.
• Cover and boil until carrots are tender (about 15 minutes).
• Puree the mixture in a blender and return the soup to the pot.
• Mix orange juice and water .
• Cook over low heat for 5 minutes. Taste and, if necessary, add salt.
• Transfer the soup to a bowl and garnish, if desired, with ginger and carrots.
• Serve as a starter.

6.  Grilled Tuna Recipe:

INGREDIENTS:

• 500g tuna steaks (4 large steaks).
• 1/2 cup (100ml) dry white wine.
• 1 tablespoon of chopped parsley.
• 1 teaspoon of ground black pepper.
• 2 teaspoons of salt.
• 1 crushed garlic clove.
• 4 tablespoons of breadcrumbs.
• 1 tablespoon of light margarine.
• 1 lemon in slices.

PREPARATION MODE:

• Remove the skin from the steaks and wash them carefully.
• In a bowl, mix the wine, parsley, pepper, salt and garlic.
• Soak the steaks in this mixture for about 2 hours.
• Then, spread the flour in a deep dish and pass the slices on both sides.
• Place the pieces of fish on the hot grill, greased with margarine.
• Turn the pieces carefully so they don’t break.
• Serve garnished with lemon.

7. Pasta with Broccoli Recipe:

INGREDIENTS:

• 3 cups of chopped broccoli.
• 3 cups of chopped cauliflower.
• 2 tablespoons of salt.
• 250g of orecchiette (shell or ear-shaped pasta).
• 1 tablespoon of oil.
• 3 crushed garlic cloves.
• 1 small onion chopped.
• 1 tablespoon of mustard seed.

PREPARATION MODE:

• In a medium saucepan, over high heat, place the broccoli, 1/2 tablespoon of salt, cover with water and cook until tender.
• Do the same operation with the cauliflower, drain and reserve.
• Boil 3 liters of water in a large pot.
• Add the oricchiette and 1 tablespoon of salt.
• Let it cook until al dente (about 15 minutes).
• In another medium-sized pan, brown the garlic in the oil, add the onion and let it wither.
• Add the broccoli, cauliflower and mustard seed.
• Saute for about 2 minutes.
• Drain the noodles and gently toss in the stir-fry.
• Transfer to a platter and serve immediately.