10 Delicious Weight Loss Healthy Recipes

As I have said before, the time in the kitchen is 70% of success. If you struggle with lettuce and chicken breast all over again, this 10 Delicious Weight Loss Healthy Recipes will help you out. These super delicious and different weight loss healthy recipes will satisfy your taste and would give a hand with your fitness goals.

I know that doing the meal prep is stressful, especially if you do it all on a Sunday. So let’s take a look at these recipes and have some fun in the kitchen while losing weight:

I will keep all of them below 500 calories per serving and up to 4 servings.

  • Grilled Chicken with Smoky Corn Salad

It’s super easy to make and advantageous when you are picky about food.

What do you need:

  • Up to 6onz boneless chicken-breast halves
  • Salt, pepper or chili pepper
  • Two limes
  • Four ears corn, shucked
  • ½ cilantro
  • 2 tbsp. chopped green olives
  • 1 oz. Manchego cheese
  • Olive oil
  • 1 tsp. smoked paprika

How to work the magic:

  • First, you have to season the chicken-breast halves with salt and pepper and put it on the grill (medium-high) for 5 to 6 minutes per side.
  • Meanwhile, the grill limes cut sides down, and corn until charred for 6 to 8 minutes.
  • Cut the corn from the cob and toss in a bowl and mix it with the juice of 2 limes. After that, chopped cilantro, chopped green olives, grated Manchego cheese, and pinch each salt and pepper.
  • For last, serve the chicken with corn and remaining lime halves and drizzle with a mixture of olive oil and smoked paprika.

Marcos per serving: 354 calories, 13 g fat (3.5 g saturated), 21 g protein, 315 mg sodium, 20 g carb, 2 g fiber

  • White Bean and Tuna Salad with Basil Vinaigrette

The only way you can make me eat beans is through salads. This one is incredibly easy to do even for those who don’t have a clue about cooking.

What do you need:

  • Salt and pepper ( preferably kosher)
  • 12 oz. green beans
  • One small shallot, chopped
  • 1 c. lightly packed basil leaves
  • Olive Oil ( really love this)
  • 1 tbsp. red wine vinegar
  • 4 c. torn lettuce
  • One can of white beans
  • Two cans of tuna in water ( never oil)

How to work the magic:

First, put a large pot of water to boil, add one tablespoon salt, then green beans, and cook them until just tender could be 3 to 4 minutes. Empty and flush under cold water to cool.

Meanwhile, in a blender, puree shallot, basil, oil, vinegar, and 1/2 teaspoon each salt and pepper until smooth. Transfer half of dressing to a large bowl and toss with green beans. Fold in lettuce, white beans, and tuna and serve with remaining dressing and eggs. And voila!

Easy, right?

Macros per serving: 340 calories, 16.4 g fat (3 g saturated), 31 g protein, 770 mg sodium, 24 g carb, 8 g fiber

  • Eggs Cupcakes

So officially, this is my favorite breakfast since it’s easy to make, delicious, and very healthy. This recipe I learned from a fitness blogger, and I made it my way.

What do you need:

  • Ten whole eggs
  • 1 ½ onion
  • Two colors pepper
  • One cilantro
  • ½ pound of mozzarella cheese (since it is low in calories)
  • Bacon
  • Cupcake mold
  • Butter/ olive oil

How to work the magic:

  • Preheat stove to 350 degrees F (175 degrees C).
  • Get a bowl and stir the eggs with chopped onions, cilantro, and the pepper of your preference and a little bit of bacon.
  • Grab a little bit of butter and olive oil on the cupcake mold to avoid the eggs get sticky, then pour the mix in shape and get it to the oven around 15 minutes.
  • Take out the mold, and add cheese on the top, put it back for 10 minutes more. .

Macros per Serving: 310 calories; 22.9 g fat; 2.1 g carbohydrates; 23.1 g protein; 249 mg cholesterol; 988 mg sodium

  • Spicy avocado wrap of Tuna:

As I have said in previous posts, seafood is not my thing. But, it’s impossible to deny that tuna is a natural, cheap, and beneficial food when we are cooking in the fitness style.

A wrap is super practical for a to-go or a healthy quick meal.

What do you need:

  • One avocado
  • Dijon Mustard (if you want)
  • Celery
  • Onions
  • 5 oz tuna can
  • Salt & Pepper
  • Whole grain wrap

How to work the magic:

In a medium bowl, mix tuna and avocado until combined. After that, add in the rest of the ingredients through the salt and pepper, mixing well.

To summon, top each tortilla with a ½ cup leafy green, ¼ cup matchstick carrot, and divide the tuna mixture evenly among the wraps.

Roll up the tortilla, slice, and enjoy! I can’t count how many times I have eaten this wrap driving to work.

Macros per serving: 1 wrap • Calories: 296 • Fat: 9.6 g • Saturated Fat: 2 g • Carbs: 28.2 g • Fiber: 5.9 g • Protein: 18.2 g • Sugar: 4 g

 

 

  • Light Chicken tacos

 

We are running away from carbs, but they are necessary to boost our system and let’s face that carbs are needed to make delicious recipes. I am not a fan of Taco Bell and similar, but I do love a weight friendly loss recipes that includes Mexican food.

Light Chicken tacos are at least once a week in my meal plan. Does not have to be specific chicken, but as you must know, chicken is lean meat, which makes it very good for our diet.

What do you need:

  • ½ pounds of boneless skinless chicken breasts
  • Salt & pepper
  • 7 to 10 whole-grain flour or corn tortillas
  • Lime and vinaigrette if you want to marinate the chicken.
  • You can add avocado or coleslaw to give it the perfect touch.

How to work the magic: 

A little trick: I put the chicken with salt, pepper, lime, vinaigrette, garlic, and a little bit of honey, mix it all and then let it rest for at least 10 minutes or overnight is even better.

To cook the chicken, pre-heat the grill pan on medium heat and add the chicken you already marinated. Start cooking each side for about 5 minutes each side until incompletely cooked. Careful with uncooked/ raw chicken since it could be awful for your health; chicken has to be always well done.

Then bring the chicken to a cutting board and let rest for no more than 10 minutes, cut them, and start assembling the tacos. Place the amount of chicken of your preference (with 2,000 calories, 4 oz. is enough) on the tortilla and add the coleslaw, avocado cream, or squeeze lime if you prefer. And you are done!

Macros per serving: 2 tacos • Calories: 413 • Fat: 19.2 g • Saturated Fat: 4.2 g • Carbs: 60 g • Fiber: 2.4 g • Protein: 36.2 g • Sugar: 4.2 g

 

Roasted broccoli, pumpkin, and sweet potatoes.

The fun thing about cooking fast weight loss food is that you can make up any recipe as long as your nutrition numbers are on point according to the meal plan you’re doing.

Cooking shouldn’t be painful. So, when I am clueless about what to cook without feeling tempted to call McDonald’s, I put everything on my grill pan and start.

Here’s an example: roasted broccoli, pumpkin, and sweet potatoes.

What do you need:

  • Two sweet potatoes, peeled.
  • Two heads broccoli, chopped preferably.
  • Pumpkin
  • Oregano, salt & pepper
  • Olive oil ( never fails)

How to work the magic:

Preheat the oven to 450 degrees and mix with seasonings. In a large bowl, mix all the veggies with olive oil, pepper, salt, and oregano.

Transfer the veggies onto a non-stick baking sheets or roasting pans and put them in the oven for around 30 minutes. Use the trick of the fork to make sure the veggies are tender enough before taking them out of the oven.

Serve and yummy! Easy-piece!

Macros per serving: 1¾ cups • Calories: 206 • Fat: 7.8 g • Saturated Fat: 0.8 g • Carbs: 31.4 g • Fiber: 7.8 g • Protein: 7.2 g • Sugar: 7.3 g •


  • Quinoa with Chicken and Lentils

Have you ever use leftovers to round out a flavorful dinner? I have!  This recipe incorporates quinoa (a good source of plant protein), green beans, and browned onions.  Almond and Greek yogurt are included.

What do you need:

  • 1 cup of quinoa
  • 15 ounce can lentils
  • Olive oil ( told you never fails)
  • One small onion
  • Garlic
  • Juice of lemon
  • Salt & black pepper
  • Green beans
  • Sliced almonds
  • Leftovers of chicken or any white meat.

How to work the magic:

  • Put the quinoa in a fine-mesh sieve and rinse under cold running water until the water runs clear. After strain the quinoa well, return it to the saucepan and add in the lentils; cover and keep warm.
  • Heat the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, frequently stirring, until deep golden brown, 5 to 7 minutes.
  • After adding all the ingredients, add the chicken-onion mixture, lemon juice, and 1/4 teaspoon salt to the quinoa-lentil mix and shake to combine. Divide among four bowls. Top each with greens beans, almonds, and a dollop of yogurt.

Macros per serving:  Calories: 305 • Fat: 5.8 g • Saturated Fat: 0.10 g • Carbs: 20.4 g • Fiber: 10.8 g • Protein: 6.2 g •

 

Cauliflower Pizza

Yes, you heard me right, PIZZA! Whether you follow a gluten-free or low-carb menu or want a new way to eat pizza, cauliflower crust is the answer.

What do you need:

  • One tablespoon olive oil ( again..)
  • 1 (16-ounce) bag cauliflower rice (about 4 cups)
  • 2large eggs, lightly beaten
  • Mozzarella cheese (around 4 oz.)
  • Garlic
  • Salt & pepper
  • Pizza sauce
  • Fresh basil leaves and crumbles of red pepper flakes, for serving (optional)

How to work the magic:

  • First, prepare the baking sheet and combine the cauliflower, eggs, and cheese.
  • Microwave until cheese gets melted and mixture clumps together.
  • Add the seasonings.
  • Spread into a circle
  • Bake the crust for 20 minutes.  Flip the crust Return to the oven and bake on the second side.
  • Top with some cheese.  Add the sauce.  Top with the remaining cheese.
  • Broil and garnish.
  • For the end, serve and enjoy a super delicious pizza with no guilt!

Macros per serving:  1 serving – Calories:   149 Fat: 5.8 g • Saturated Fat: 0.10 g • Carbs: 2.6 g • Fiber: 1.5 g • Protein: 9.5  g • Sugar 0.7 g.

 

Grilled Pork with Charred Harissa Broccoli

Changing a little bit the way you prepare chicken, broccoli, and pork are a great combination.

What do you need:

  • Two lemons
  • 1 1/2 lb. pork tenderloin
  • 3 tbsp. plus 1 tsp olive oil ( I will never leave the olive oil behind)
  • Salt & pepper
  • One large head broccoli (about 1 1/4 lbs), trimmed and cut into large florets
  • 2 tbsp. harissa

How to work the magic:

  • First step is finely to grate zest of 1 lemon and set aside, then cut both lemons in half. Brush pork with one teaspoon oil and season with 1/2 teaspoon salt. Grill pork, occasionally turning, until it reaches 140°F on an instant-read thermometer, 19 to 20 minutes. Transfer to cutting board and let rest at least 5 minutes.
  • Meanwhile, coat broccoli with one tablespoon olive oil and grill along with pork, often turning, until just tender and charred. Grill lemon until charred, 1 or 2 minutes.
  • Mix harissa with remaining two tablespoon oil and toss with broccoli; spray with lemon zest.
  • Squeeze lemon halves over pork, then slice pork. Serve with broccoli and grilled lemon wedges.

Macros per serving: 330 calories, 16.4 g fat (3.5 g saturated), 38 g protein, 385 mg sodium, 8 g carb, 3 g fiber


  • Veggie Bowl

Aside from that, I am a meat lover, I can’t forget my veggies friends and that so I love this veggie bowl that is very healthy, easy-making and another quick meal to go.

What do you need:

  • Tbsp dry red quinoa
  • 2 cups mesclun greens
  • 2 oz. of cherry tomatoes
  • 1/2 cup chopped broccoli florets
  • 1/4 red bell pepper, chopped
  • 2 tsp olive oil ( you know why)
  • 1 tsp red wine vinegar

How to work the magic:

  • Cook quinoa as usual.
  • Stir all the ingredients in a bowl and mix it all.
  • Whisk oil and vinegar for dressing.

The easiest of all, right?

Macros per serving: 1 bowl contains 310 calories.