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Three Lunch Recipes for Weight Loss

1- Spinach Quinoa Pancakes

Spinach is a type of leafy plant with a useful catfish. It is an annual floral plant that grows in the autumn. It started growing in Asia, specifically in Iran, which is the original home of the spinach. It was then sent by the Arabs to Europe and then spread to Europe and most of the world. Spinach has a low calorie content and is known in some countries as spinach, and is accessible to all classes because its price is economical and everyone can buy it, and spinach grows in autumn. In this article we will teach you how to prepare Spinach Quinoa Pancakes

Quinoa Ingredients:
1 Cup Dry Quinoa
2 Cups Water

Pancake Ingredients:
1 Cup Garbanzo Bean Flour
1 Cup Filtered Water
2 Teaspoons Extra Virgin Olive Oil
2 Medium Size Fresh Organic Carrots (shredded)
2 Cups Fresh Organic Spinach (finely chopped)
1/2 Teaspoon Sea Salt
1/2 Teaspoon Pure Garlic Powder
1/2 Teaspoon Paprika
1/2 Teaspoon Cumin
1/2 Teaspoon Dried Rosemary
2 Tablespoons Fresh Organic Parsley (chopped)
2 Tablespoons Nutritional Yeast
1 Tablespoon Grape Seed Oil

Topping Ingredients:
1 Container Vegan Ketchup
1 Container Yellow Mustard
10 Fresh Organic Parsley Leaves

You Will Also Need:

  • 1 Medium Size Saucepan
  • 1 Medium Size Mixing Bowl
  • 1 Large Size Nonstick Skillet
  • 1 1/3 Measuring Cup
  • 8 Serving Plates

Instructions:

  1. Using a medium size saucepan and following the direction on its box, prepare the dry quinoa with 2 cups of water and a pinch of sea salt.
  2. Leaving out the grape seed oil, incorporate all the pancake ingredients into a medium size bowl and mix thoroughly.
  3. Let the pancake mixture stand for about 5 minutes or until all the liquid has been soaked up by the flour.
  4. Pour the grape seed oil into the skillet and set over medium heat.
  5. Using a 1/3 measuring cup, scoop up the pancake mixture and transfer it to the skillet.
  6. Use the bottom of the measuring cup to flatten it out into a nicely formed pancake.
  7. Allow the pancake to sauté for about 3 minutes before flipping it over with a spatula and continuing to cook for another 3 minutes or until the pancake is crispy on the outside and well cooked on the inside.
  8. Repeat #5 through #7 for seven more times or until all the pancake mixture is used up.
  9. Place each pancake into its own serving plate, top it with ketchup and mustard and enjoy a most delicious meal.

2- Eggless Egg Salad Sandwich

If you love egg salad but are attempting to reduce fat and eliminate cholesterol in your diet or if you are vegan who avoids eating animal byproducts, this is the eggless egg salad you should be trying out.

Ingredients:
1 Package Firm Tofu
6 Tablespoons Vegan Mayonnaise
6 Tablespoons Dill Relish
1 Teaspoon Freshly Squeezed Organic
Lemon Juice
1 Medium Size Fresh Organic Celery Stalk
1 Small Size Fresh Organic Red Onion
1 Teaspoon Onion Powder
4 Teaspoon Yellow Mustard
1/4 Teaspoon Paprika
1/2 Teaspoon Sea Salt
1/4 Teaspoon Ground Black Pepper
1 Bunch Organic Kale
1 Loaf Whole Wheat Bread (lightly toasted)

You Will Also Need:

  • 1 Medium Size Mixing Bowl
  • 1 Metal Fork
  • 1 Sharp Knife
  • 1 Cutting Board
  • 1 Pack Plastic Wrap

Instructions:

  1. Drain the water out of the tofu.
  2. Place the tofu into a medium size bowl and mash it with a metal fork.
  3. Using a sharp knife and a cutting board, mince the celery and dice the onions.
  4. Add the veggie bits to the tofu mix.
  5. Leaving out the bread and the lettuce, add the rest of the ingredients and continue mashing thoroughly.
  6. Cover the bowl with plastic wrap and refrigerate for at least 20 minutes.
  7. When ready to serve, place a generous helping of the eggless egg salad on top of a lightly toasted slice of bread.
  8. Cover the eggless egg salad with a crisp kale leave or two and enjoy an open-faced sandwich or top it with another lightly toasted slice of bread for a closed sandwich.

3- GRILLED FISH CAKES

Fish is one of the most popular seafood among people. Fish is a favorite food for many people, especially those who do not eat meat. It provides the body with the same nutrients as meat, and many other benefits. Recommended by doctors and dietitians, especially during dieting is fat free and does not contain high calorie intake.
The most popular and healthy way to eat people’s fish is to grill it on charcoal, especially when it is fresh. Grilling fish helps to get rid of its stinking smell, as well as keeping it important and useful. In this article you will learn how to grill fish

Ingredients
450grams White Fish Fillets
1 Onion Chopped
6 Cashew Nuts
1 Teaspoon Chili Powder
½ Teaspoon Tumeric
1 Tablespoon Freshly Chopped Lemon Grass
1 Teaspoon Freshly Chopped Mint
½ Teaspoon Freshly Grated Black Pepper
1 Tablespoon Sugar
120ml Coconut Milk
1 Tablespoon Coriander
Salt To Taste
Banana Leafs For Cooking The Fish Cakes In

Instructions

  1. The first thing you should do before you cut the fish fillets into small pieces is to make sure that there no bones inside them.
  2. After cutting the fish fillets into small pieces mix them together with the onion, nuts, chili powder, turmeric, lemon grass, mint, black pepper, sugar, coconut milk, coriander and salt in a food processor until they form a smooth mixture.
  3. Before you can place any of the fish cake mixture on to a piece of banana leaf measuring 6 inches square they leaves need to be boiled in water for about a minute as this will help to soften them up and make them more pliable to use. As soon as the banana leaves are ready place
    2 tablespoons of the fish cake mixture on to each one and then fold the leaves over. To keep the leaves securely in place pierce through the areas where they come together with a toothpick. You should be doing this whilst the barbecue is heating up.
  4. As soon as the barbecue has heated place the banana leaves with the fish cake mixture inside on to the barbecue and cook on a high heat for 5 minutes. 
    It is important that halfway through this time you turn the
    fish cakes over to ensure that they are cooked evenly. 
    Once the fish cakes are ready serve to your guests still encased in the banana leaves.

One thought on “Three Lunch Recipes for Weight Loss

  • 23rd July 2019 at 4:39 pm
    Permalink

    Thanks we want more recipes like those

    Reply

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