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Non-Fasting Day Recipe Suggestions Lunch Recipes

Non-Fasting Day Recipe Suggestions Lunch Recipes

Non-Fasting Day Recipe Suggestions Lunch Recipes
Non-Fasting Day Recipe Suggestions Lunch Recipes

LUNCH RECIPES

Non-Fasting Day Recipe Suggestions Lunch Recipes: People ask me all the time for some quick and easy weight loss recipes for non fasting day to help them with lunches - particularly at work. If you would like to have your own personalised recipes non-fasting days weight loss there you have it - lunches to keep you going.

Creamy Mushroom Bisque

Creamy Mushroom Bisque
Creamy Mushroom Bisque
Calories: 200 per serving

This creamy bisque is a hot and satisfying meal that is surprisingly easy to prepare. Make a big batch for your whole family, or enjoy it reheated all week long.

- 2 tablespoons unsalted butter
- 1 teaspoon minced garlic
- 1 onion, chopped
- 1 pound mushrooms, sliced
- 3 cups vegetable stock
- 1½ teaspoon salt
- 1¼ teaspoon freshly ground black pepper
- 1½ cup heavy cream

1. Melt the butter in a medium saucepan over medium-high heat.
2. Add the garlic and cook for 1 minute.
3. Stir in the onion and mushrooms, and cook for 5 minutes.
4. Stir in the vegetable stock and bring to a boil.
5. Reduce heat and simmer, covered, for 20 minutes.
6. Remove the soup from heat, and transfer 1 cup of the mushrooms and liquid to a food processor. Blend until smooth, and then return to the soup. Season with salt and pepper.
7. Whisk in the heavy cream just before serving.
Serves 4 (serving size 1 cup).

Sauteed Vegetable Sandwich

Sauteed Vegetable Sandwich
Sauteed Vegetable Sandwich
Calories: 320 per serving

The perfect way to get your daily dose of vegetables, this grilled sandwich is the ideal combination of soft bread and tender vegetables.

- 1 tablespoon coconut oil
- 1½ red bell pepper, sliced thin
- 1½ green bell pepper, sliced thin
- 1¼ cup sliced onion
- salt and freshly ground black pepper to taste
- 1 teaspoon balsamic vinegar
- 1 teaspoon red wine vinegar
- 1 teaspoon canola oil
- 1/8 teaspoon dry mustard
- 1 cup fresh baby spinach leaves
- 1 sandwich roll

1. Heat the coconut oil in a skillet over medium-high heat.
2. Add the bell peppers and onion, and toss to coat with oil, and then season with salt and pepper to taste.
3. Cook, stirring often, for 5 to 7 minutes until tender.
4. Meanwhile, whisk the rest of the ingredients except for the spinach and sandwich roll.
5. Toss the spinach with the dressing, and place it on the bottom half of the sandwich roll.
6. Place the cooked vegetables on top of the spinach and serve hot.
Serves 1.

Spinach Onion Pita Pizza

Spinach Onion Pita Pizza
Spinach Onion Pita Pizza
Calories: 350 per serving

Pita pizzas are a simple solution for a quick family dinner. Though this recipe calls for spinach and onion toppings, the options are endless.

- 3 teaspoons olive oil, divided
- 1 teaspoon minced garlic
- 1 (6-inch) pita
- 1½ cup sliced onion
- 1 cup fresh baby spinach leaves, chopped
- 1½ cup shredded mozzarella cheese
- 1 tablespoon grated Parmesan

1. Preheat oven to 350 degrees F.
2. Brush 2 teaspoons olive oil and garlic over the pita.
3. Heat the remaining olive oil in a small skillet over medium-high heat. Add the onion and cook for 5 to 6 minutes until tender.
4. Add the spinach and cook until just wilted, about 1 minute.
5. Spoon the spinach and onion mixture on top of the pizza, and sprinkle with cheeses.
6. Bake for 7 to 10 minutes until the cheese is melted.
Serves 1.

Lemon Garlic Rotini

Lemon Garlic Rotini
Lemon Garlic Rotini
Calories: 400 per serving

Looking for a quick but tasty meal for the whole family? This pasta meal takes only a few minutes to prepare, and it won't take much longer for your family to devour it.

- 1 pound dry rotini pasta
- 1¼ cup olive oil
- 2 tablespoons minced garlic
- 2 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
- salt and freshly ground black pepper to taste
- Parmesan (optional)

1. Bring a large pot of salted water to boil and add the pasta.
2. Cook the pasta al dente according to the directions on the box, and then drain.
3. Heat the olive oil in a skillet over medium-high heat.
4. Add the garlic and lemon zest, and cook for 1 to 2 minutes.
5. Stir in the cooked pasta and lemon juice, and then season with salt and pepper to taste.
6. Cook for 3 minutes, stirring, until heated through.
7. Garnish with Parmesan cheese, if desired.
Serves 6 to 8 (serving size 1 cup).
Tricolor Rotini
Tricolor Rotini
Tricolor Rotini

Spicy Red Bean Stew

Spicy Red Bean Stew
Spicy Red Bean Stew
Calories: 300 per serving

If you are a fan of spicy food, this stew may be just the thing you've been looking for. Feel free to add more or less cayenne pepper to adjust the level of heat.

- 1 tablespoon olive oil
- 2 teaspoons minced garlic
- 2 tablespoons chili powder
- 1 teaspoon cayenne
- 1 onion, chopped
- 1 carrot, chopped
- 1 red bell pepper, chopped
- 1 jalapeño pepper, seeded and minced
- 2 (14.5-ounce) cans red kidney beans, drained
- 1 (14.5-ounce) can black beans, drained
- 1 (15-ounce) can stewed tomatoes
- 2 cups water
- salt and freshly ground black pepper to taste

1. Heat the oil in a deep skillet over medium-high heat. Add the garlic, chili powder, and cayenne, and cook for 1 minute.
2. Stir in the vegetables, including the jalapeño, and cook for 5 minutes.
3. Add the remaining ingredients and bring to a boil.
4. Reduce heat and simmer, covered, for 35 to 45 minutes until the beans are tender. Serve hot.
Serves 6 (serving size 1 cup).

Asian Pecan Chicken Salad

Asian Pecan Chicken Salad
Asian Pecan Chicken Salad
Calories: 300 per serving

Tired of sloppy, mayonnaise-loaded chicken salad? Try this recipe made with fresh ingredients and flavored with chopped pecans.

- 1 cup cooked chicken breast, shredded
- 2 cups fresh spring greens
- 1 small carrot, grated
- 1¼ cup shredded napa cabbage
- 1¼ cup shredded red cabbage
- 1¼ cup sliced red onion
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon honey
- 1/8 teaspoon ground ginger
- 1¼ cup pecans, chopped
- 1 tablespoon raw sesame seeds

1. Place the chicken, greens, carrot, cabbages, and red onion in a bowl, and toss to combine. Transfer to a serving bowl or plate.
2. Whisk together the soy sauce, vinegar, honey, and ground ginger in a small bowl, and then drizzle over the salad.
3. Garnish with chopped pecans and sesame seeds and serve.
Serves 1.

Tomato Basil Flatbread

Tomato Basil Flatbread
Tomato Basil Flatbread
Calories: 400 per serving

This recipe will make you feel like your kitchen has been transformed into an Italian restaurant. Full of fresh tomato and basil, this flatbread is easier than you might think to prepare.

- 1¾ cups unbleached white flour
- 1 envelope active dry yeast
- 1 teaspoon sea salt
- 1 teaspoon granulated sugar
- 1½ teaspoon dried basil
- 1½ teaspoon dried oregano
- 1¾ cup warm water
- 2 tablespoons olive oil, divided
- 2 tomatoes, sliced thin
- 1 cup fresh basil leaves, chopped
- 1½ cups fresh grated mozzarella
- 1 sliced tomato

1. Place the flour, yeast, sea salt, and sugar in a food processor, and pulse several times to combine. Add the dried basil and oregano, and pulse again.
2. Turn the food processor on medium speed, and drizzle in the water.
3. Keep blending the mixture until it forms a smooth dough.
4. Turn the dough out onto a floured work surface, and knead for 1 minute.
5. Transfer the dough to a greased bowl and let sit, covered, for 1 hour.
6. Punch down the dough and knead again, and then cut into 4 pieces.
7. Roll each piece of dough out to about 1¼-inch thickness.
8. Preheat a stovetop grill pan, and cook the flatbreads one at a time, grilling for 1½ to 2 minutes on each side until the flatbread begins to puff.
9. Set the flatbreads aside to cool, and then brush each with 1½ tablespoon olive oil.
10. Top with sliced tomatoes, chopped basil, and mozzarella.
11. Place the flatbreads under a broiler for 2 to 3 minutes to melt the cheese.
Serves 4 (serving size 1 flat bread).

Black Bean Veggie Burgers

Black Bean Veggie Burgers
Black Bean Veggie Burgers
Calories: 400 per serving

A delicious alternative to the traditional bacon cheeseburgers, these burgers are as good for you as they are for your taste buds.

- 2 (15-ounce) cans black beans, drained, divided
- 2 tablespoons cilantro leaves, chopped
- 1 tablespoon minced garlic
- 1 large egg, whisked
- 1½ cup plain bread crumbs
- 1½ cup minced red onion
- 1¼ cup minced red bell pepper
- 1½ teaspoon salt
- 1¼ teaspoon freshly ground black pepper
- 4 sandwich buns

1. Combine 1 can black beans with the cilantro, garlic, and egg in a food processor. Pulse to finely chop, and then spoon into a bowl.
2. Add the bread crumbs and stir well.
3. Stir in the second can of beans along with the red onion, red bell pepper, and spices.
4. Mix until well combined, and then shape by hand into 4 patties.
5. Preheat the broiler in the oven, and broil the patties for 3 to 5 minutes on each side, until heated through.
6. Serve hot on sandwich buns.
Serves 4 (serving size 1 burger).

Oven-Baked Chicken Nuggets

Oven-Baked Chicken Nuggets
Oven-Baked Chicken Nuggets
Calories: 450 per serving

Craving a handful of hot and crispy chicken nuggets? Don't bother taking a trip to the local fast-food restaurant you can make tender, juicy chicken nuggets right at home.

- 1 pound boneless, skinless chicken breast
- 1¼ cup almond flour
- 1 teaspoon paprika
- 1½ teaspoon onion powder
- 1½ teaspoon garlic powder
- 1¼ teaspoon freshly ground black pepper
- 1 large egg, beaten

1. Preheat oven to 375 degrees F, and line a baking sheet with parchment paper.
2. Cut the chicken into 2-inch chunks and set aside.
3. Combine the almond flour and spices in a shallow dish.
4. Dip the chicken pieces in egg, and then coat with flour mixture and arrange on the baking sheet.
5. Bake for 15 to 18 minutes, until the chicken is cooked through and the coating crisp. Serve hot.
Serves 4 (serving size about 3 nuggets).

Spaghetti with Vodka Sauce

Spaghetti with Vodka Sauce
Spaghetti with Vodka Sauce
Calories: 500 per serving

Nothing can compare to the flavor of homemade vodka sauce, and in this recipe, it is sheer perfection.

- 4 cups tomato sauce
- 1 cup potato vodka
- 1½ cup heavy cream
- 1 pound dry spaghetti
- 1¼ cup grated Asiago cheese

1. Whisk together the tomato sauce and vodka in a saucepan over medium heat.
2. Bring to a simmer, and then cook on low heat, covered, for 20 minutes. Stir the sauce often.
3. Whisk in the heavy cream and simmer for another 5 minutes.
4. Bring a large pot of salted water to boil and add the spaghetti. Cook according to the directions on the box.
5. Drain the pasta and transfer to a serving bowl.
6. Whisk the Asiago cheese into the sauce and serve hot over cooked spaghetti.
Serves 8 (serving size 1 cup).
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