Healthy Recipes For Fast Weight Loss


Healthy recipes for fast weight loss.They say that breakfast is the most important meal of the day and I tend to agree, but it also plays by some pretty tough rules. When you are trying to lose weight, you need to keep your meals small and healthy (unless you’re diabetic, in which case you’re excused from this rule).

That means that each meal should count and be tasty enough to keep you wanting more while having the right nutrition content to keep you lean.

 Healthy Recipes For Fast Weight Loss

It can be hard to find nutritious recipes that actually satiating and flavorful, while still helping you stay in a calorie deficit to meet your weight loss goals. Luckily, these healthy dinner recipes for weight loss each have 500 calories or less, and will leave you satisfied enough to stave off cravings until breakfast.

Air-Fried Spicy Chinese Eggplant

healthy dinner recipes


  • 1 pound Asian eggplant
  • 1 tbsp kosher salt
  • 2 tbsp oil
  • 1/2 pound ground turkey
  • 2 tsp soy sauce
  • 2 tbsp Chinese rice wine
  • 1 tbsp garlic, minced
  • 1 tsp ginger, skin removed, minced
  • 1/2 tsp Szechuan peppercorns, crushed
  • 1 tbsp Chinese chili paste
  • 2 tsp sugar
  • 2 tbsp Chinese black vinegar
  • 1 tsp cornstarch
  • 1/2 tsp sesame oil
  • 1 scallion, chopped

Directions for the eggplant:

  1. Trim tops off eggplant. Cut eggplant into ¾-inch thick pieces, about 3 inches in length.
  2. Place in a bowl. Cover with cold water and 1 tbsp kosher salt. Let sit for 15 minutes.
  3. Drain eggplant, rinse under cold water, and pat dry with paper towels.
  4. Return eggplant to a dry bowl. Toss with one tbsp oil.
  5. Air Fry eggplant at 390-400 degrees for about 15 minutes, until the inside flesh is tender.

For the sauce:

  1. While eggplant is air-frying, prepare the Eggplant Meat Sauce.
  2. Marinate ground turkey with soy sauce and 1 tsp rice wine for 15 minutes.
  3. Heat 1 tbsp oil in a wok or large skillet.
  4. Add garlic and ginger: Stir-fry until fragrant, about 30 seconds. Add crushed Szechuan peppercorns and chili paste. Cook for another minute.
  5. Add marinated meat and stir-fry until brown.
  6. Add rice wine, sugar, vinegar, and 3 tbsp water. Bring to a boil; then reduce heat and add air-fried eggplant. Toss and simmer for 2-3 minutes.
  7. Mix cornstarch with 2 tsp cold water. Stir into eggplant to thicken sauce.
  8. Drizzle with sesame oil and toss. Garnish with chopped scallions.

Per serving: 209 calories, 12 g fat (2 g sat), 12 g protein, 12 g carb, 211 mg sodium, 7 g sugars, 3 g fiber

Vegan Enchiladas With Lentils and Sweet Potato

healthy dinner recipes



  • 4 tomatoes
  • ½ white onion
  • 3 garlic cloves with peel
  • 1-2 whole chile ancho
  • ½ cup of boiling water
  • 1 tsp salt


  • 1 tsp vegetable oil
  • 3 cups sweet potatoes, diced
  • ½ chopped white onion
  • 2 cloves garlic, chopped
  • 1 cup cooked lentils
  • 1 tbsp salt


  • Avocado
  • Cilantro
  • Sunflower seeds or pips
  • 12 corn tortillas


  1. Soak the chile ancho in boiling water and set it aside. In a non-stick pan, roast the tomatoes, onion, and garlic until charred.
  2. When the chili is soft, add it to the blender with the tomatoes, onion, and garlic. Add the salt and blend until everything is well integrated.
  3. To make the filling, add 1 tbsp of oil in a large pan with the garlic, onion, and sweet potato. Leave for about 10 minutes, or until the sweet potato is al dente. Add the lentils, salt, and taste for seasoning.
  4. Preheat the oven to 350 degrees Fahrenheit.
  5. In a baking pan, pour a half cup of sauce at the bottom of a baking dish.
  6. Heat the tortillas to soften (you need them to be pliable). In the center of the tortilla, layer a scoop of the lentils and sweet potato mix.
  7. Roll the tortilla and place it on the baking dish with the seam side down.
  8. Top the enchiladas with the remaining sauce.
  9. Bake for 20 minutes.
  10. Serve the enchiladas with cilantro, avocado slices, and sunflower seeds.

Per serving: 217 calories, 2 g fat (1 g sat), 9 g protein, 44 g carb, 2397 mg sodium, 13 g sugars, 11 g fiber

Keto Broccoli Cheese Soup

healthy dinner recipes


  • 1 tbsp butter
  • 1/2 large onion, chopped
  • 2 cloves garlic, minced
  • 3 cups chicken broth
  • 1 1/2 cups heavy cream
  • 4 cups broccoli, finely chopped
  • 1/2 tsp smoked paprika
  • 1 tsp pepper
  • 1/2 tsp salt
  • 3 1/2 cups cheddar cheese


  1. In a deep pot, add the butter and place it over medium heat. Once hot, add the onions and garlic and stir fry for 1-2 minutes, until fragrant.
  2. Add the chicken broth, heavy cream, finely chopped broccoli, smoked paprika, pepper, and salt, and bring it to a boil. Once it begins to boil, reduce to low and simmer for 20 minutes until the broccoli is tender.
  3. Add the cheddar cheese, half a cup at a time, until combined. Remove from the heat and serve with extra shredded cheese and chopped parsley on top.

Per serving: 195 calories, 17 g fat, 12 g protein, 5 g carb, 803 mg sodium, 3 g fiber

Crock Pot Cauliflower Chicken Chili

healthy dinner recipes

Ingredients for the chili:

  • ½ head cauliflower, diced
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 poblano pepper, diced
  • 2 garlic cloves, minced
  • 1 28- ounce can organic tomato puree
  • ½ cup chicken stock
  • 2 tbsp chili powder
  • ¼ – ½ tsp chipotle chile flakes
  • 1 tsp sea salt
  • ½ tsp freshly ground pepper
  • 6 boneless skinless chicken thighs, cut in large chunks
  • Lime
  • Avocado
  • Cilantro


  1. Add all chili ingredients to a crock pot and stir to combine.
  2. Cook on low for 8 hours. Taste and adjust seasonings.
  3. Cube avocado, cut lime into wedges, and chop fresh cilantro.
  4. Serve chili topped with avocado, a squeeze of lime juice, and cilantro to taste.

Per serving: 289 calories, 10 g fat (2 g sat), 27 g protein, 24 g carb, 621 mg sodium, 10 g sugars, 7 g fiber

Sriracha Chicken Lettuce Wraps

healthy dinner recipes


  • 1 tbsp avocado oil
  • 1/2 onion, diced
  • 1½ lb skinless boneless chicken thighs, cut into bite-sized pieces
  • 3 garlic cloves, minced
  • 1 cup chopped celery
  • 1 carrot, shredded
  • 3 tbsp sugar-free sriracha sauce
  • 3 tbsp coconut aminos
  • 2 tbsp honey
  • 12 leaves of bibb, butter, or romaine lettuce
  • Sesame seeds and chopped green onions for garnish


  1. Heat oil in a large skillet over medium high heat.
  2. Add onion and sauté for 3 minutes.
  3. Add chicken and cook, stirring for about 10 minutes, until browned on all sides.
  4. Stir in garlic, celery, and carrots, and cook for 3 minutes.
  5. Pour in sriracha, coconut aminos, and honey, and stir until the sauce is thickened and the chicken is coated.
  6. Remove from heat and garnish with sesame seeds and green onions.
  7. Serve in lettuce leaves.

Per serving: 297 calories, 11 g fat (2 g sat), 33 g protein, 15 g carb, 696 mg sodium, 11 g sugars, 1 g fiber

Slow Cooker Seafood Ramen

seafood ramen


  • 64 oz broth (seafood, vegetable, or chicken
  • 4–6 oz ramen
  • 1 lb seafood
  • 2 green onions, sliced
  • 2 tbsp low-sodium soy sauce
  • 2 tbsp rice vinegar
  • 2 garlic cloves, minced
  • 1/4 cup kale, chopped
  • 1/2 lb tomatoes, sliced
  • 1/4 tsp sesame oil
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/8 tsp red pepper flakes


  1. Add all ingredients except the seafood, kale and ramen to the slow cooker. Stir to mix well.
  2. Cook on high for 2-3 hours, or low for 4-6 hours.
  3. Add seafood, kale & ramen and cook for an additional 15-30 minutes.

Per Serving: 250 calories, 2.7 g fat (0.3 g sat), 29.5 g protein, 27 g carb, 2588.3 mg sodium, 3.9 g sugars, 1.7 g fiber

Turkey Carrot Mushroom Dumplings

mushroom dumplings


  • 3/4 c. carrots finely julienned
  • 1 lb ground turkey
  • 1/2 c. mushrooms finely chopped
  • 2 tsp soy sauce
  • 1 tsp rice wine
  • 1 tsp sesame oil
  • 1/2 tsp onion powder
  • 1/8 tsp salt
  • 2 tsp cornstarch
  • 30 dumpling wrappers


  1. Put carrots in a microwavable bowl and cover with water. Cook until tender, about 3 minutes depending on how finely shredded the carrots are. Drain and let cool.
  2. In a large bowl, mix together cooked carrots, turkey, mushrooms, soy sauce, rice wine, sesame oil, onion powder, salt and cornstarch. Stir together until well combined.
  3. Spoon a well rounded teaspoon of filling onto a dumpling wrapper. Seal filling with wrapper. Wrap remaining dumplings.
  4. Bring water to boil in the bottom of the steamer pot. Place dumplings in a parchment paper lined steamer. Steam 15 minutes until cooked through.

Per serving: 48 calories, 1 g fat (0 g sat), 3 g protein, 4 g carb, 87 mg sodium

Slow Grilled Chinese Char Siu Chicken

chinese char siu chicken


  • 1/4 c. organic brown sugar
  • 1/4 c. raw honey
  • 1/4 c. organic ketchup
  • 1/4 c. gluten-free soy sauce
  • 3 Tbsp beet powder
  • 2 Tbsp rice vinegar
  • 1 Tbsp gluten-free hoisin sauce
  • 1/2 tsp Chinese five-spice powder
  • Sea salt and freshly ground black pepper to taste
  • 2 1/2 lbs boneless skinless chicken thighs
  • Cooking oil spray


  1. In a large bowl, mix together brown sugar, honey, ketchup, soy sauce, beet powder, vinegar, hoisin sauce, five-spice powder, salt and pepper.
  2. Add chicken and toss well, coating all the pieces well; cover and refrigerate for two days to marinate.
  3. Heat grill; spray cooking oil on grates; grill chicken until cooked through, about 10 minutes per side.

Per serving: 328 calories, 8 g fat (2 g sat), 38 g protein, 25 g carb, 845 mg sodium, 24 g sugars, 1 g fiber

Creamy Kabocha Squash and Roasted Red Pepper Pasta

kabocha squash pasta


  • 1/2 c. raw cashews
  • 1 small kabocha squash
  • 1 head of garlic
  • 1/3 cauliflower, cut into large florets
  • 1/2 medium onion (roughly chopped)
  • 1 stalk celery, roughly chopped
  • 1 medium carrot, roughly chopped
  • 1/4 c. roasted red peppers, drained
  • 2 Tbsp nutritional yeast
  • Optional: A pinch red pepper flakes
  • 2 to 3 c. vegetable broth (or as needed)
  • Salt and black pepper, to taste
  • 1/2 to 3/4 c. fresh basil (unpacked), sliced
  • 2 lb gluten-free spaghetti noodles (or pasta of your choice)

Serve with:

  • Vegan parmesan cheese (optional)
  • Fresh basil, sliced
  • Black pepper


  1. Soak the cashews in water overnight. If you do not have time to, you can also bring a small pot of water to a boil, remove it from heat and add in the cashews. Allow them to soak until you blend the sauce together (which will be about 1 hour).
  2. Preheat the oven to 400°F and position the rack to the middle of the oven. Line a baking sheet with parchment paper or a silicone mat. Wash and dry the kabocha squash, place it (whole) on the baking sheet and into the oven for 18-20 minutes. Remove the pan from the oven and cool until the squash is easy to handle. If the stem of it is protruding, use a knife to carefully remove it. Slice the squash in half vertically, then scoop out the seeds and fiber using a spoon. Slice the squash into 1-inch wedges, trying to keep the slices uniform for even cooking. Place 6 or 7 the slices of the cooked squash (roughly 1 1/2 cups) onto your lined baking sheet. The remaining kabocha squash can be cooked on an additional baking sheet with the same baking time and directions below. It can be stored in the fridge in an airtight container for up to a week.
  3. Using your hands, remove loose skin from the outside of the head of garlic. With a sharp knife, cut 1/4“-inch off the top of the garlic, or enough to expose the tops of the cloves. Place the garlic head (cut side down) onto the baking sheet along with the cauliflower florets, onions, celery, and carrots. Sprinkle with salt and pepper and place back into the oven for 40 minutes, flipping/mixing halfway through.
  4. 10 minutes before the vegetables are done, prepare the pasta.
  5. Once you have removed the baking sheet from the oven, allow the veggies to cool until easily handled and then use a knife to carefully remove the skin from the kabocha and add it into a high speed blender. You can discard this or snack on it as you continue cooking. Using you hands, squeeze the soften garlic cloves out of the head and into the blender, along with the soaked cashews (drained), the remaining vegetables on the baking sheet, the roasted red peppers, nutritional yeast, red pepper flakes, 2 cups of vegetable broth plus salt and pepper as desired. Blend until smooth, adding as much of the additional 1 cup of vegetable broth as needed to thin out the sauce. Adjust seasonings to taste and then add in the sliced basil. Pulse the basil in until well combined (do not blend it as it will turn the sauce a weird color).
  6. Drain the pasta, add it back into the pot and pour over the sauce. Mix until well combined.
  7. Serve with a sprinkle of fresh parmesan, basil and black pepper. Enjoy!

Per serving: 501 calories, 5.9 g fat (0 g sat), 17.8 g protein, 93.4 g carb, 56.3 mg sodium, 5.8 g sugars

Loaded Cauliflower

loaded cauliflower


  • 1.25 lb cauliflower head, cut into florets
  • 6 green onion, chopped into the green and white parts
  • 2 tbsp butter
  • 3 garlic cloves, minced
  • 2 oz cream cheese
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1.5 tsp ranch seasoning Mix, optional
  • 3/4 c. organic heavy whipping cream
  • 2 c. cheddar cheese, grated
  • 4 slices sugar-free bacon, crumbled
  • Olive oil for roasting the cauliflower
  • Dollops of sour cream, optional


  1. Preheat the oven to 425 degrees.
  2. Toss the cauliflower with ~2 Tbsp of olive oil then add it to a baking sheet. Roast the cauliflower on a baking sheet for 25 minutes. The cauliflower will get tender and some parts will brown up.
  3. While the cauliflower is roasting, make the cheese sauce: Add butter, the white parts of the green onions, and the garlic cloves to a skillet on medium heat. Sauté until the onions are translucent (~3 minutes).
  4. Add heavy cream, cream cheese, salt, ranch seasoning (if you’re using it), and pepper to the skillet with the onions, garlic and butter. Turn the heat to medium low and continue to cook until the cream cheese is melted. Stir in 1.5 cups of the cheddar cheese to finish the cheese sauce.
  5. Mix the cheese sauce and the roasted cauliflower, then add it to a baking dish. Top it with the remaining cheddar cheese and roast for an additional 20 minutes, or until the cauliflower is tender.
  6. Top the baked cauliflower, with some dollops of sour cream, the green parts of the green onions, and the crumbled bacon.

Per serving: 315 calories, 28 g fat (17 g sat), 11 g protein, 5 g carb, 587 mg sodium, 2 g sugars, 1 g fiber

Easy Creamy Cajun Shrimp Pasta
cajun shrimp pasta


  • 8 oz linguine pasta
  • 2 tsp olive oil Divided into 1 teaspoon servings.
  • 1 lb raw shrimp, deveined and shells removed.
  • 1 Tbsp cajun seasoning divided into 1/2 Tbsp servings. You can also use creole seasoning.
  • 4 oz andouille sausage Sliced into 1 inch pieces. You can use more if you like.
  • 1/2 c. chopped red peppers
  • 1/2 c. chopped green peppers
  • 1/2 c. chopped yellow or white onions
  • 1 c. fire roasted diced tomatoes Drained from a can.
  • 1 Tbsp butter
  • 1/2 c. heavy whipping cream
  • 1/2 c. unsweetened almond milk
  • 4 oz cream cheese Cut into chunks.
  • 1/2 c. shredded Parmesan Reggiano Cheese


  1. Cook the pasta as per package instructions.
  2. Place the shrimp in a bowl along with 1/2 Tbsp of cajun or creole seasoning. Mix to ensure the shrimp is fully coated.
  3. Heat a skillet or pan on medium high heat. I use a cast iron skillet. Add 1 teaspoon of olive oil to the pan.
  4. When hot, add the shrimp to the pan. Cook for 2-3 minutes on each side until it turns bright pink. Remove the shrimp and set aside.
  5. Add an additional teaspoon of olive oil to the pan along with the chopped sausage, onions, green peppers, and red peppers.
  6. Saute for 3-4 minutes until the vegetables are soft and the onions are translucent and fragrant. Remove the vegetables from the pan and set aside.
  7. Reduce the heat on the pan to medium. Add the butter to the pan and allow it to melt.
  8. Add in the heavy cream, almond milk, cream cheese, the remaining 1/2 tablespoon of cajun or creole seasoning, and parmesan reggiano cheese.
  9. Continue to stir the sauce until all of the cheese has fully melted. The cream cheese may take some time to melt. Add in the fire roasted tomatoes and stir. Allow the mixture to cook for 2 minutes.
  10. Add the shrimp, sausage, vegetables, and pasta to the pan and stir. Allow the pasta to cook for 4-5 minutes until combined. Serve.

Per serving: 384 calories, 28 g fat, 7 g protein, 22 g carb

Healthy Chicken Taco Soup

chicken taco soup


  • ½ Tbsp avocado or coconut oil
  • 1 small yellow onion, diced
  • 1 small red bell pepper, diced
  • 1 small green bell pepper, diced
  • 5 cloves garlic, minced
  • 1 lb boneless, skinless chicken breast
  • 1 1/2 tsp salt (plus more to taste)
  • 1 tsp dried oregano
  • 1 tsp chipotle powder
  • 1 tsp paprika
  • 2 tsp cumin
  • ¼ tsp black pepper
  • 1 – 15 oz can fire roasted diced tomatoes
  • 2 – 4.5 oz cans green chilies
  • ¼ c. fresh lime juice
  • 32 oz chicken broth
  • Cilantro, for serving
  • Diced red onion, for serving
  • Lime wedges, for serving


  1. Heat a large pot over medium-high heat. Once hot, add in the avocado or coconut oil. Next, add the peppers, onion, and garlic to the pot. Saute for 3-4 minutes until the onions start to become translucent.
  2. Add the chicken breast, canned tomatoes, canned green chilies, spices, lime juice, and chicken broth to the pot. Stir until well combined. Bring the soup to a rolling boil and then reduce the heat to a simmer. Allow the soup to simmer for 30 minutes or until the chicken is tender and easy to shred.
  3. Transfer the chicken breast from the soup to a small bowl. Use two forks to shred the meat. Add the chicken back to the soup and stir until well combined. Serve the soup with fresh cilantro, diced red onion, and fresh lime wedges. Enjoy!

Per serving: 258 calories, 6.1 g fat (1 g sat), 30 g protein, 22.7 g carb, 1960.9 mg sodium, 10.1 g sugars, 5.1 g fiber

Quick and Easy Mongolian Beef

mongolian beef


  • 1 lb flank steak thinly sliced against the grain
  • 2 Tbsp cornstarch
  • 2-4 Tbsp canola oil
  • 1 yellow onion sliced
  • 2 green onions chopped, green and white parts separated
  • 4 garlic cloves chopped
  • 1- inch ginger chopped
  • ¼ c. low sodium soy sauce
  • ¼ c. water
  • 1 Tbsp hoisin sauce
  • 3 Tbsp brown sugar
  • Salt to taste


  1. Cover the flank steak with cornstarch, making sure each piece is covered. Set aside.
  2. Heat the canola oil in a large skillet over medium-high heat. Once the oil is hot, add the flank steak to the frying pan in a single layer, making sure that the pieces are not touching. Cook for 1-2 minutes per side until each side is browned. Cook in batches until all the flank steak is cooked. Set aside.
  3. Add sliced yellow onion, whites of green onions, garlic, and ginger to the skillet and stir fry for about 3 minutes, until the onions are slightly softened but still have a little crunch. Add soy sauce, water, hoisin sauce, and brown sugar and stir. Add steak back to the pan along with the green parts of the onions. Remove from heat and serve.

Per serving: 303 calories, 13 g fat (3 g sat), 26 g protein, 20 g carb, 670 mg sodium, 11 g sugars, 1 g fiber

Caribbean Steamed Fish

caribbean steamed fish


  • 2 lbs fish (porgy or snapper), cleaned and scaled
  • Juice of 1 lime
  • ½ tsp black pepper
  • 1 tsp salt
  • 3 cloves garlic – 2 sliced and 1 crushed
  • About 15 sprigs thyme
  • ½ Tbsp butter
  • ½ Tbsp oil
  • 2 carrots, thinly sliced
  • 1 red pepper, thinly sliced
  • 1 green pepper, thinly sliced
  • 1 onion, thinly sliced
  • 12 okra, ends cut off
  • 1 hot pepper (scotch bonnet, habanero or wiri wiri), seeds removed
  • 1 ½ cup water


  1. Season the fish with lime juice, crushed garlic, black pepper, salt and half of the thyme and set aside.
  2. In a large, wide heavy bottom pot over medium heat, add oil and butter. When butter has melted, sauté carrots, red and green pepper, and onion until it has softened, about 5 minutes.
  3. Add garlic slices and pepper and cook for just a minute or two. Add water and bring to a boil. Add fish to the pot. Spoon some of the vegetables on top of the fish. Add okra and the rest of the thyme.
  4. Cover the pot and lower the heat to simmer then cook for 15 minutes until the fish is done. Remove from heat and serve.

Per serving: 378 calories, 7.4 g fat (1.2 g sat), 60.5 g protein, 13.1 g carb, 794 mg sodium, 5.5 g sugars, 3.3 g fiber.

Corn Chowder Con Chile Poblano

corn chowder con chile poblano


  • 2 Tbsp vegetable oil
  • 1 poblano pepper without seeds and thinly sliced
  • 1 medium onion sliced
  • 2 cloves of garlic roughly chopped
  • 5 corn husks
  • 4 medium potatoes cubed
  • 1 tsp of salt

To serve:

  • Corn kernels
  • Pumpkin seeds
  • Cilantro microgreens or chopped cilantro
  • Olive oil
  • Freshly ground pepper


  1. In a large pot add the oil and the sliced poblano chile. Leave it there until it begins to soften. Add the onion and garlic. Leave for five more minutes or until you see that the onion is translucent.
  2. Add the corn kernels, potatoes, salt and cover with water, add the salt and cover. Leave for 10-15 minutes or until the vegetables are cooked.
  3. With a ladle, add about one-third of the vegetables and liquid into the container of a blender. Blend until fully liquefied and well integrated. Return to the pot with the rest of the vegetables. If you need more liquid, add a little more water. Check for seasoning and adjust if necessary.
  4. Serve with a drizzle of olive oil, pumpkin seeds, corn kernels, sprouts or chopped cilantro. Finish with sea salt and pepper.

Per serving: 135 calories, 4 g fat (3 g sat), 4 g protein, 20 g carb, 403 mg sodium, 1 g sugars, 4 g fiber

Crispy Potato Tacos

crispy potato tacos


  • 12 corn tortillas
  • 1 c. mashed potatoes
  • 4 Tbsp of vegetable oil or avocado oil
  • 4 long wooden skewers

To serve:

  • Thinly sliced romaine lettuce or green cabbage
  • Radishes thinly sliced
  • Cilantro
  • Guacamole
  • Salsa verde


  1. Heat tortillas on a skillet for 10-15 seconds to make them pliable.
  2. Put a spoonful of mashed potatoes in the center of each tortilla and spread it along the tortilla. Roll the tortilla and put it on a long skewer. Repeat until you put three or four tacos on the skewer.
  3. Repeat with all the tortillas.
  4. In a frying pan over high heat put a tablespoon of oil and put three or four tacos, leave until golden brown, three to five minutes, turn and brown on the other side.
  5. Take out the tacos and put in a dish with a paper towel to absorb the excess oil.
  6. Repeat until all the tacos are done.
  7. To serve, put the crispy potato tacos on a plate and finish with the toppings. Enjoy immediately.

Per serving: 347 calories, 16 g fat (2 g sat), 6 g protein, 47 g carb, 51 mg sodium, 1 g sugars, 6 g fiber

Black Garlic, Sesame, and Shitake Cod

black garlic, sesame and shitake cod


  • 2 Alaskan Cod filets, frozen
  • 1 clove black garlic
  • 2 Tbsp olive oil
  • 1 tsp sesame seeds
  • 1/2 c. dried shiitake, rehydrated


  1. Preheat your oven to 450F.
  2. Rinse frozen fish, pat dry with a paper towel, and place on a non-stick pan.
  3. In a small bowl, place black garlic and warm in the microwave for 10 seconds.
  4. Mash the garlic clove and add olive oil and sesame seeds.
  5. Brush this mixture on frozen filets and sprinkle the mushrooms around the fish.
  6. Place in the oven for 12-15 minutes, depending on the thickness of the fish. If your filets are on the thick side, flip halfway through cooking.
  7. Serve alongside rice, your favorite salad, or whole grain.

Per serving: 241 calories, 15.8 g fat (2.1 g sat), 20.9 g protein, 6.1 g carb, 72 mg sodium, 1.3 g sugars, 1 g fiber

Shrimp Lettuce Wraps

shrimp lettuce wraps


  • 1 head butter lettuce or romaine lettuce hearts
  • ¼ c. low-sodium chicken broth
  • 1 Tbsp hoisin sauce
  • ½ Tbsp low-sodium soy sauce
  • 1 tsp rice vinegar
  • ¼ tsp Asian sesame oil
  • 1 1/2 tsp chili garlic sauce
  • ½ tsp cornstarch
  • 1 Tbsp canola or avocado oil divided
  • 30 grams cashews little less than ¼ cup, coarsely chopped
  • 6 oz shrimp deveined & cut into small cubes
  • 1 large garlic clove minced
  • 1/2 large red bell pepper seeded and diced
  • 3 green onions the white and green parts, sliced
  • ⅛ c. chopped cilantro
  • 1 carrot shredded or cut into thin strips


  1. Divide the lettuce into leaves and set aside.
  2. In a small bowl, whisk together the chicken broth, hoisin sauce, soy sauce, rice vinegar, sesame oil, chili garlic sauce, and cornstarch. Set aside.
  3. In a medium skillet, heat ½ Tbsp canola or avocado oil over medium-high heat until almost smoking.
  4. Add the shrimp and stir-fry until browned. About 2 minutes. Transfer the shrimp to a plate and discard any juices from the pan.
  5. In the same skillet, heat the other ½ tablespoon of oil over medium-high heat.
  6. Add the garlic, bell pepper, green onions, and carrots.
  7. Stir fry until tender-crisp, about 2 minutes.
  8. Return the shrimp to the pan and add the cashews and cilantro. Add the soy-sauce mixture and stir-fry until the shrimp is thoroughly cooked. About 3 minutes.
  9. Spoon the shrimp mixture evenly onto lettuce leaves.

Per serving: 269 calories, 14 g fat (2 g sat), 26 g protein, 17 g carb, 753 mg sodium, 7 g sugars, 3 g fiber

What are the Easy Healthy Food Recipes to Lose Weight.

When it comes to shedding those extra pounds, most people prefer a method that can deliver the results without a lot of fussing. It is often easier to stick with a diet plan that includes tasty foods that you can eat every day.

While this isn’t always possible, especially if you are eating foods that are actually bad for you, there are healthy recipes for fast weight loss.

We often look for healthy food recipes on the internet when we want to lose weight. Here I am sharing a few tasty, easy recipes for you.

Healthy food recipes to lose weight

Chicken Salad with Cucumber and Egg

This is a very easy healthy food recipe to lose weight. Its preparation takes no time. This recipe provides a very low amount of carbs and is high in protein. This recipe is suitable for those who are on a gluten-free diet.  This healthy food recipe to lose weight fits perfectly in your breakfast, lunch, and dinner menu.

Preparation Time 5 minutes
Cooking time 5 minutes
Total time 10 minutes
Servings 2


  • 500 gm chicken breast
  • 2 egg, boiled
  • 1 cup cucumber, sliced
  • 1 teaspoon black pepper powder
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste

How to prepare

  • Boil chicken breast with garlic and ginger paste. Diced the chicken. Keep it aside.
  • Boil the egg for 10 minutes. Remove skin and cut into cubed. Peel the cucumber and diced them.
  • Mix chicken pieces, egg, and cucumber in a bowl. Add lemon juice, black pepper powder, olive oil, and salt to the salad mixture. Your healthy salad is ready to serve.

Lasagna with Italian Sausage

This is another very healthy food recipe to lose weight fast.  This recipe is bestowed with cheese, beef, Italian sausage and it is very creamy.

Healthy food recipes to lose weight fast


  • Sweet Italian sausage
  • Lean ground beef
  • Finely diced onion
  • Finely diced carrot
  • Garlic cloves, minced
  • Tomato paste
  • Dried basil
  • Dried oregano
  • Water
  • Crushed tomatoes
  • Fine sea salt
  • Ground black pepper
  • Sugar (optional, see notes)
  • Olive oil
  • Lasagna noodles
  • Cottage cheese
  • Parmigiano-Reggiano cheese
  • Egg
  • Mozzarella cheese

Vegetarian Burrito with Quinoa

Vegetarian burrito with quinoa is a perfectly healthy food recipe to lose weight. This is a winner recipe for people seeking how to lose weight in 7 days!  This meal is also very tasty and undoubtedly healthy!

Chickpea Salad

For those who are looking for vegetarian yet healthy food recipes to lose weight, chickpea salad could be a great recipe. You can add chicken, beef, or fish like salmon, or tuna to this recipe. This simply healthy food provides fiber, protein, and low calories.


  • 1 cup chickpea, boiled
  • 1 cup tinned tuna
  • 1/2 teaspoon salt
  • 1/4 cup onion, chopped
  • 1 teaspoon black pepper powder

How to prepare chickpea salad

  • Put boiled chickpea and tinned tuna in a bowl.
  • Add salt, chopped onion, and black pepper powder to the chickpea and fish.
  • Mix very well and serve the low calorie salad.

What Are The Healthy Food Recipes To Lose Weight Fast?

For people who are looking for healthy recipes to lose weight and those looking for recipes to lose weight in 7 days, these recipes are a must-try for them:

Pasta Salad

Pasta salad is a very healthy recipe to lose weight fast. It can be made with Italian dressing which keeps it light, simple yet very healthy. This meal is very quick, easy, and hassle-free to make.

Preparation Time 10 minutes
Cooking time 10 minutes
Cooling time 2 hours
Servings 12
Healthy food recipes to lose weight dinner


  • 1 packet tricolor rotini pasta, boiled
  • 1/2 cup green & red bell pepper, diced
  • 1/2 canned black olive
  • 1/2 canned green olive
  • 1/2 cup cucumber, diced
  • 1/2 cup cherry tomato, diced
  • 1/4 cup onine, diced
  • 1/2 cup parmesan cheese, shreded
  • 1/2 cup mozzarella cheese, cubed
  • 1 cup Italian salad dressing
  • 1 teaspoon black pepper powder
  • 1 teaspoon salt

How to prepare pasta salad with Italian Dressing

  • Cook pasta with salt and one teaspoon of oil. Drain out and Keep it aside for cool.
  • Dice tomato, cucumber, bell pepper, onion, and cheese. Cut olive into halves.
  • Take a large bowl and put boiled pasta, olives, bell pepper, cucumber, tomato, and onion. Combine all ingredients. Add mozzarella cheese to the mixture.
  • Add Italian salad dressing, salt, black pepper, and parmesan cheese. Toss them.
  • Keep it in the refrigerator for 1-2 hours. Let it cool.

Roasted Vegetables with Beans

This amazing and easy preparation is a handy one for those seeking healthy food recipes to lose weight. You can add any vegetable of your choice; leafy greens and beans bring diversity and taste to this recipe. This is also a very low-calorie food and is a very effective and healthy food recipe to lose weight fast.

Easy healthy food recipes to lose weight


  • 1/2 cup cauliflower
  • 1/2 cup broccoli
  • 1/2 cup spinach
  • 1/2 canned beans
  • 1 teaspoon salt
  • 1 tablespoon sunflower oil
  • 1 teaspoon black pepper powder
  • 1/2 teaspoon sugar
  • 1 tablespoon lemon juice

How to prepare the healthy salad

  • Cut all vegetables into same size. Boil them for 2 minutes with salt. Drain out water. Heat oil in a pan. Roast all vegetables until a nice aroma comes out.
  • Combine all vegetables, tinned beans, black pepper powder, sugar, and lemon juice. Toss them very well.
  • Healthy Roasted vegetables with beans salad is ready.

Chicken Pasta Salad with Green Veggies

This is one of the best chicken recipes for weight loss. This salad provides low carbs as a very little amount of pasta is used and more protein and fiber. This is a balanced food as it contains carbs, proteins, micronutrients, fiber, and very few amounts of fat. This one is a very healthy food recipe to lose weight.

Preparation time 15 minutes
Cooking time 15 minutes
Total time 30 minutes
Servings 4
Healthy dinner recipes for weight loss


  • 2 cup twisted pasta
  • 250 gm chicken breast
  • 1/4 cup tinned green olive
  • 1/4 cup broccoli
  • 1/4 cup spinach
  • 1/4 cup green bell pepper, diced
  • 2 tablespoon onion, diced
  • 2 tablespoons cheese, shredded
  • 2 tablespoons sunflower oil
  • 1 teaspoon salt
  • 1/2 teaspoon garlic paste
  • 1/2 teaspoon ginger paste
  • 1 teaspoon chili flask
  • 1 teaspoon thyme
  • 1 teaspoon soy sauce

How to prepare chicken pasta salad

  • Cut chicken breast into small cube size. Add soy sauce, ginger paste, garlic paste, and salt as per taste to the chicken piece. Marrinate for 5 minutes.
  • Mean while cook the the pasta as per the packet direction. Drain out and add some oil to the pasta. Keep it aside.
  • Heat oil in a pan. Add chicken pieces to the oil. Stir it occasionaly and fry until the chicken pieces are cooked.
  • Boil broccoli for 1 minute. Roast broccoli and spinach for 2 minutes.
  • Combine chicken pieces, pasta, broccoli, spinach, bell pepper, green olive, and onion, in a large bowl.
  • Add salt, thyme, chesse, chili flask, and salt to the salad mixture. Toss them gently.
  • Healthy Chicken pasta salad is ready to eat.

One Pan Chicken with Veggies

One-pan chicken is a very good chicken recipe for weight loss. Green leafy vegetables, other non-starchy veggies, beans, broccoli any vegetable can be added.

Green Pea Tuna Salad with Sautéed Veggies

This recipe is suitable for people who love fish. This healthy food recipe to lose weight is so simple to cook and does not involve much time.  Instead of green pea kidney beans can be used in this recipe.

Some Best and Healthy Dinner Food Recipes to Lose Weight

Healthy foods at dinner are very essential for us. For those who are on a weight-loss regime, here are some awesome healthy food recipes for you:

Sautéed Broccoli with Beef

For those who are looking for healthy dinner recipes for weight loss, this recipe is perfect for them! This delicious recipe takes 30-40 minutes to cook. Definitely give it a try if you are looking for healthy food recipes to lose weight for dinner.

How to lose weight in 7 days


  • 1 lb flank steak, thinly sliced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 cups broccoli floret
  • 2 teaspoons cornstarch


  • ½ cup soy sauce (low sodium)
  • ¼ cup honey
  • 2 cloves garlic paste
  • 1 teaspoon ginger paste
  • 1 tablespoon sesame seed

How to cook Sautéed Broccoli with Beef

  • Mix soy sauce, honey, ginger-garlic paste, and sesame seeds in a small bowl.
  • Heat oil over a nonstick pan and add beef stirring until brown.
  • Add salt and pepper to the beef. Sauté for 2 minutes.
  • Pour sauce over the beef and stir to coat the beef.
  • Add the broccoli to the beef and stir again.
  • Cook until meat is tender and broccolis are soft.
  • In a bowl, dilute cornstarch with water. Add to the beef and cook until dry.

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