3 Vegetable Recipes to Lose Weight

By Joanna 06/12/2013 In
Lunch / Dinner

I can give your tons of reason why you should have more vegetables and you should have your vegetables every single day. Let me just give your 5 quick reason. Eat your vegetables for beautiful hairs, skin and nails, eat vegetables to lose weight, to satisfied and avoid overeating, to look and feel young and to boost energy and lift your mood.

I am going to share with you, 3 vegetable dishes that are extremely simple to make with minimum ingredients. We want the natural sweetness and taste from the vegetables. Each dish only takes less than 15 minutes to prepare.

Vegetables (Serves 2)
1. Honey Soy Glazed Carrots

1. 250g of Carrots, Sliced (Baby Carrots) – 102.5Cals
2. 1 tbsp of Honey (Agave Syrup) – 64Cals
3. 1 tbsp of Olive Oil – 119Cals
4. ½ tbsp of Soy Sauce – 4.5Cals
5. Pepper

1) Bring one pot of water to boil. Add the carrots and cook until tender for 7-8 minutes and drain.
2) In a pan, heat 1tbsp of olive oil over medium high heat.
3) Stir in the carrots and soy sauce and cook until the carrots are slightly browned in spots for about 3-4 minutes.
4) Then stir in the honey and cook for another 2 minutes until the carrots are glazed.
5) Season with a little bit of pepper. Sprinkle some dried or fresh mixed herbs and serve.

Total Cals – 290Cals
Per Serving – 145Cals

Soy sauce is known to promote healthy sleep and stable moods. Soy sauce is healthy only if you get the good stuff. The best quality soy sauce is fermented in a traditional manner, doesn't have artificial colors or flavors and no added MSG. Check the food label. 1 tablespoon of soy sauce to contain 1,000 milligrams of sodium. It's nearly half of the recommended limit for sodium intake in an entire day. So add it to your dishes in very small quantity.

2. Sweet Apple Red Cabbage Salad

1. 300g of Red cabbage, finely sliced (1/4 of a large cabbage) – 93Cals
2. 1 medium sized Apple, chopped into cubes – 95Cals
3. 1 tbsp of Mixed seeds – 88Cals
4. 1 tbsp of Cider Vinegar – 3Cals
5. 1 clove of Garlic, crushed – 4Cals
6. 1 tsp of Olive Oil – 40Cals

Total – 323Cals
Per Serving – 161.5Cals

1) In a pan, heat olive oil over medium high heat and cook the crushed garlic until fragrant.
2) Stir in the red cabbage and apple for 5 minutes or until cabbage starts to wilt.
3) Add the vinegar, and continue to stir and cook until the vinegar has almost disappeared for another 3-4 minutes.
4) Sprinkle with mixed seeds and serve.

Apple cider vinegar has a lot of health benefits. One of it is to suppress apetite. So start adding a little bit of apple cider vinegar into your cooking or mix one teaspoon of apple cider vinegar with warm water, have it before your meal or even in the morning.

3. Saute Brussels Sprouts with Sultanas

1. 250g of Brussels Sprouts, trimmed and halved – 108Cals
2. ½ red onion, halved and sliced – 20Cals
3. ¼ cup of chicken stock – 9Cals
4. 1 tsp of Olive Oil – 40Cals
5. 30g of Sultanas – 90Cals
6. Salt and Pepper
7. 2 clove of Garlic, finely sliced – 8Cals

Total – 275Cals
Per Serving – 137.5Cals

1) In a pan, heat olive oil over medium high heat.
2) Stir in the red onion and Brussels sprouts and sauté for 4 minutes.
3) Add garlic, and sauté for another 4-5 minutes or until garlic is slightly brown, stirring frequently.
4) Then add the chicken stock and allow all the ingredients to cook for another 2 minutes until broth has mostly evaporated and the sprouts are crisp-tender. Don’t forget to stir occasionally.
5) Remove from the heat, season with a little bit of salt and pepper, top the dish up with sultanas and serve.


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