How to keep Your Waist line in Check: 5 Low Fat Recipes
Holidays are over and it’s time to accept it and get back to the routine. This also means start eating healthy again to lose those inches we add to our waistline during the holiday season.
Yeah, I know what you think! ‘Another article about how to start the year eating healthy.
So yes, New Year is the perfect time to start a new fitness plan or diet or just improve the way you eat.
Some people think that it is really a headache to start eating healthy because “healthy food isn’t tasty” or “tasty and healthy food takes forever to make. That’s actually not true in this article we are gonna show you 5 Low fat recipes that are easy to make and that will help you to keep your waistline in check!
Don’t think of the name of the recipe, if you think it too much it might seem to be far more complicated than it really is. This is a very light and low-fat recipe that will guarantee that you’ll have a delicious meal without affecting you much cared waits line
- 1 teaspoon allspice
- 1/4 cup red onion, chopped
- 1/2 cup green onions, chopped
- 2 tablespoons extra-virgin olive oil
- 1/4 cup orange juice, fresh
- 1 tablespoon lime zest
- 2 tablespoons soy sauce
- 2 tablespoons freshly chopped thyme leaves
- 2 tablespoons jalapeno, seeded, diced
- 2 teaspoons freshly grated or chopped ginger
- 1 clove garlic
- Salt and pepper
- 4 chicken breasts, bone and skin on
- Lime wedges
- Puree all ingredients except chicken in a food processor. Add the puree and chicken to a resealable plastic bag, mix thoroughly and let marinate, refrigerated, for 4 to 8 hours.
- Preheat oven to 350 degrees F.
- Heat grill to high, remove excess marinade from chicken and place on grill. Grill each side of chicken for 3 to 4 minutes then place in a pan and finish in the oven for 15 minutes.
- Squeeze a lime wedge over each piece of chicken and serve.
Grilled Tuna Teriyaki
Tuna is a delicious fish very rich in nutrients and great to keep our figure slim while eating very delicious and nutritive meals. This Grilled Tuna Teriyaki recipe is a delicious and easy way to add this delicious fish into our regular meals.
- 1 lemon
- 1/2 cup teriyaki sauce
- Small can pineapple slices
- 1/4 cup unsweetened pineapple juice (from the can of slices)
- 1/2 teaspoon fresh ginger, peeled and finely diced
- 1/2 teaspoon fresh garlic, peeled and finely diced
- 5 green onions
- 2 tuna steaks, 1-inch thick
- Salt and pepper to taste
Preheat grill to medium-high. Cut lemon in half and grill cut side down until slightly charred. In a small bowl, put together the teriyaki sauce, pineapple juice, ginger, garlic, and one of the green onions, finely chopped. Use tongs to squeeze the juice from the lemon halves into the marinade.
Pour half of the marinade over the tuna steaks and let marinate for 30 minutes.
Simmer the other half of the marinade over medium-low heat until thickened, about 5-10 minutes. Remove and let cool.
Grill the pineapple slices until sear marks form, about 3 minutes per side. Grill the green onions until slightly charred, 1-2 minutes per side. Set aside.
Wipe excess marinade from the tuna steaks with a clean, dry cloth and season them on both sides evenly with several pinches of salt and pepper.
Place the tuna steaks on the grill and grill for 4-5 minutes for rare or 5-7 minutes for medium rare. Carefully flip, brush the top with the glaze, and grill another 4 minutes for rare or 5-6 minutes for medium rare.
Flip one last time, brush the unglazed side with the glaze and let cook just long enough for the glaze to set, about 1 minute. Remove and serve.
Fish with chunky avocado salsa
Nothing more delicious than fish and avocado on a delicious recipe that adds the healthy fat acids to your metabolism without trans fats or high level of cholesterol
- 1 ripe avocado
- 2 ripe plum tomato, each chopped into 6
- 1 small red onion, finely sliced
- 3 tbsp olive oil, plus some for drizzling
- juice half a lemon or 1 lime
- small bunch coriander leaves only
- Fish fillets
- Halve and stone the avocado and use a teaspoon to scoop chunks of the flesh into a bowl. Gently mix all the other ingredients, except the fish, in with the avocado, then set aside.
- Heat a griddle pan until very hot. Season the fish with pepper, and salt if you want, then drizzle with a little olive oil. Griddle the fillets for 2-3 mins on each side until charred and cooked through. Serve with the avocado salad.
Place the rests in the refrigerator and you can eat it the next day.
Lime and pepper Vietnamese chicken salad
Salads are a great way to keep or waistline in check not only they are delicious, they also add lots of nutrients to our bodies and makes you feel satisfied for longer times. This Vietnamese chicken salad is no exception.
- (1/4 cup of lime juice
- 1 tsp finely grated lime rind
- 1 long red chili finely chopped
- 1 tbs fish sauce
- 1/2 tsp ground black pepper
- 1 tbs brown sugar
- 200g green beans, trimmed and cut into thirds
- 2 baby cos lettuces, trimmed, shredded
- 200g punnet grape tomatoes halved
- 2 cups trimmed bean sprouts
- 1/2 cup fresh mint leaves
- Chicken breasts cut in half, lengthways
- Combine lime juice and rind, chili, fish sauce, pepper and sugar in a bowl. Add half the mixture to chicken and leave to marinate for 10 minutes.
- Cook beans in boiling water for 3 minutes or until bright green
- Combine beans, lettuce, tomato, bean sprouts and mint in a large bowl
- Cook chicken in a saucepan or fryer and slice thickly
- Drizzle remaining lime juice mixture over salad and toss to combine.
Soba Noodle Salad with Salmon and Asparagus
If you are looking for something fresher full of energy and with all the nutrients your body needs this soba noodle salad with salmon and asparagus is for you. Once you make the recipe you’ll love it.
- 2 tablespoons soy sauce
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon honey
- 1 teaspoon finely grated peeled fresh ginger
- Fine sea salt
- 5 1/2 ounces soba (Japanese-style noodles)
- 1 tablespoon vegetable oil
- 12 ounces wild salmon fillet, skinned
- 9 ounces thick asparagus spears, trimmed, cut on diagonal into 1-inch pieces
- 3 1/2 ounces baby spinach leaves (5 to 6 cups)
- 1 avocado, peeled, pitted, coarsely chopped
- 1 teaspoon sesame seeds
- Whisk first 5 ingredients in small bowl. Season dressing to taste with sea salt and freshly ground black pepper.
- Cook soba noodles in a large saucepan of boiling salted water until tender but still firm to bite, drain, transfer to a bowl of ice water to cool. Drain well; transfer to large bowl. Pour dressing over; toss to coat.
- Heat vegetable oil in a heavy medium nonstick skillet over medium-high heat. Sprinkle salmon with sea salt and pepper. Cook until browned but still deep pink in center, about 3 minutes per side. Transfer salmon to plate; cool slightly. Wipe skillet clean. Add water to skillet to reach 1 inch of depth and boil.Add salt to your asparagus and add them. Simmer until crisp-tender, 3 to 4 minutes Add spinach and asparagus to noodles; toss to incorporate evenly. Season to taste with sea salt and pepper. Break salmon into bite-size pieces. Tuck salmon and avocado into noodles on plates. Sprinkle sesame seeds over and serve.