Meet
Contact

Healthy Recipes

Weight Loss with Tasty Flavors

Breakfast

Eggs, sweet potato, and avocado bowl

Ingredients:

  • 1 small sweet potato, diced
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 2 large eggs
  • 1/2 avocado, sliced
  • 2 tablespoons salsa
  • 2 tablespoons chopped fresh cilantro (optional)

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. On a baking sheet, toss the diced sweet potato with olive oil, salt, and pepper.
  3. Roast the sweet potato in the preheated oven for 15-20 minutes, or until it is tender and lightly browned.
    While the sweet potato is cooking, heat a small nonstick skillet over medium heat.
  4. Add the eggs and cook until the whites are set and the yolks are cooked to your desired level of doneness.
  5. Divide the roasted sweet potato between two bowls. Top each bowl with a fried egg, sliced avocado, salsa, and cilantro (if using).

Enjoy your breakfast bowl while it’s still warm!

Lunch

Turmeric chicken and spinach salad

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon turmeric
  • Salt and pepper to taste
  • 4 cups baby spinach
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons balsamic vinegar

Instructions:

  1. Preheat your grill to medium-high heat.
  2. Rub the chicken breasts with olive oil and turmeric, and season with salt and pepper.
  3. Grill the chicken for 6-8 minutes per side, or until it is cooked through and no longer pink in the middle.
  4. Let the chicken cool, then slice it into bite-sized pieces.
  5. In a large bowl, combine the spinach, cherry tomatoes, feta cheese, and grilled chicken.
  6. Drizzle the balsamic vinegar over the top of the salad, and toss everything together to combine.
  7. Divide the salad into four servings and enjoy!

Notice you can make variations with nuts like almonds or Brazilian castanhas.

Diner

Grilled salmon with a honey mustard glaze

Ingredients:

  • 2 salmon fillets
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 2 cups mixed vegetables (such as bell peppers, zucchini, and cherry tomatoes)
  • 2 cups cooked quinoa

Instructions:

  1. Preheat your grill to medium-high heat.
  2. In a small bowl, whisk together the mustard, honey, and olive oil. Season the salmon fillets with salt and pepper, then brush the mustard mixture over the top of the fillets.
  3. Place the salmon on the grill and cook for 6-8 minutes per side, or until it is cooked through and flakes easily with a fork.
  4. While the salmon is cooking, toss the mixed vegetables with a little bit of olive oil and season with salt and pepper.
  5. Grill the vegetables for 4-6 minutes, or until they are tender and slightly charred.
  6. Divide the quinoa between two plates, and top each plate with a grilled salmon fillet and a serving of grilled vegetables.

Bon Appétit!