If you want to eat for fat loss then look no farther than this fantastic recipe! Fresh ginger and spicy Sriracha take this ground chicken dish to the height of flavor and satisfaction! Enjoy this dish as a quick and healthy dinner with flavors that intensify overnight for an even more satisfying lunch.
What you need
Serves 4
1 Tablespoon arrowroot starch
3 Tablespoons water
1 Tablespoon coconut oil
6 scallions, trimmed and thinly sliced, greens and whites separated
2 Tablespoons fresh ginger, minced
1 Tablespoon fresh garlic, minced
1 lb ground chicken
½ cup bean sprouts, roughly chopped
10 drops liquid stevia
2 Tablespoons coconut aminos
1 teaspoon Sriracha (more as desired)
1 teaspoon toasted sesame oil
¼ cup fresh cilantro, chopped
handful of large lettuce leaves
Instructions
1. In a small bowl combine the arrowroot starch and water. Set aside.
2. In a large skillet or wok, place the coconut oil over medium high heat. Add the scallion whites, ginger and garlic and stir-fry until softened, about 2 minutes. Add the chicken and stir-fry, breaking it into smaller pieces, until no pink remains, about 8 minutes.
3. Add the bean sprouts, stevia, coconut aminos, and Sriracha. Stir the arrowroot starch mixture and add it to the pan, mixing until it thickens. Add the scallion greens and season to taste with the sesame oil.
4. Serve the chicken in large lettuce leaves topped with fresh cilantro and more Sriracha. Enjoy!
Nutrition
279 calories, 13g fat, 5g carbohydrate, 113mg sodium, 1g sugar, 1g fiber, and 35g protein.
When it comes to your diet, small and steady changes made in the long term will make the biggest impact on your fat loss goals. Take this fiesta bowl, for example. We’ve taken a traditional burrito bowl and have lightened it up by using quinoa instead of rice. Feel free to top this flavorful bowl with chicken or steak, if you’d prefer rather than tofu. Enjoy!
What you need
Serves 12
1 (14oz) extra firm tofu, pressed and sliced
¼ cup BBQ sauce
2 cups red quinoa, cooked
1 (15oz) can black beans, drained and rinsed
1 small red bell pepper, seeded and diced
½ cup canned corn
¼ cup goat cheese, crumbled
2 Tablespoons fresh cilantro, chopped
1 teaspoon olive oil
1 teaspoon fresh lime juice
sea salt and black pepper to taste
Instructions
1. Preheat the oven to 350 degrees F. Lightly grease a casserole pan with olive oil. Arrange the tofu slices in a single layer in the pan and bake for 30 minutes, flipping each slice halfway through. Cover the tofu with the BBQ sauce, turning each slice to coat each side. Bake for 15 more minutes. Set aside.
2. In a large bowl combine all of the remaining ingredients, and top with slices of the BBQ tofu. Enjoy!
Nutrition
266 calories, 4g fat, 67mg sodium, 38g carbohydrate, 8g fiber, and 15g protein
I love recipes like this, where the flavor and enjoyment outshine the health benefit. One bite of these Chicken Lettuce Boats and you’ll see what I mean – the crunch, the collision of flavors and the creamy enjoyment will push all thoughts of calories and fat grams out of your mind…but rest assure that this recipe is highly healthy and will keep you on track towards your fat loss goal. Enjoy!
What you need
Serves 6
2 small apples, cored and chopped
1 Tablespoon orange juice
3 cups roasted chicken, chopped
¼ cup toasted walnuts, chopped
¼ cup black raisins
1 (4oz) can mild diced green chiles
½ cup non-fat plain Greek yogurt
¼ cup light, balsamic dressing
sea salt and black pepper to taste
1 head butter lettuce
red grapes – optional for serving
Instructions
1. In a large bowl combine the chopped apples and orange juice. Mix to combine.
2. Add the remaining ingredients (save for the lettuce and grapes) and mix well. Chill, covered, for 15 minutes or until ready to serve. Use an ice cream scoop to place the chicken salad on each lettuce leaf. Garnish the plate with red grapes and Enjoy!
Nutrition
224 calories, 8g fat, 140mg sodium, 15g carbohydrate, 2g fiber, and 23g protein
Here’s another guilt-free pasta recipe for you! You won’t need a spiral slicer for this one, simply use a regular veggie peeler – like the kind you would use to peel the skin from a potato – to create long, flat zucchini noodles. This recipe has a scrumptious, nutty flavor that will make you forget all about traditional noodles. Feel free to serve with some sliced chicken breast, sliced hard-boiled eggs or steak for added protein. Enjoy!
What you need
Serves 4
1 teaspoon coconut oil
Pinch of salt
1 Tablespoon almond flour
4 large zucchinis, peeled with a veggie peeler
2 Tablespoons extra-virgin olive oil
2 cloves garlic, minced
½ teaspoon red pepper flakes (or more to taste)
1 Tablespoon minced parsley
¼ teaspoon black pepper
Instructions
1. Heat a large skillet over medium-high heat, about two minutes. Add the coconut oil, and once it’s melted, add the almond flour and a pinch of salt.
2. Stir often with a wooden spoon, until it’s toasty brown, about two minutes. Remove crumbs from the pan and save for garnish.
3. In the same skillet, add the peeled zucchini noodles. Sauté them until just tender, about one to two minutes. Turn heat to low.
4. In a new pan on low heat, combine olive oil, garlic, and red pepper flakes, stirring with a spoon until fragrant, about 20 seconds.
5. Transfer the zucchini noodles to garlic and oil mixture. Toss and stir until they’re coated.
6. Turn off the heat and add parsley, salt, and black pepper. Sprinkle with almond flour crumbs before serving. Enjoy!
Nutrition
165 calories, 12g fat, 72mg sodium, 13g carbohydrate, 5g fiber, and 6g protein