15 Healthy Weight Loss Recipes to Lose Belly Fat Fast
If you have been looking for ways to lose weight and keep it off without rigorous workout, you will love these 15 healthy weight loss recipes l have here.
However, to get a faster result, adding a bit of exercises to your diet, will speed up your result. Checkout the amazing 15 healthy weight loss recipes below.
Healthy Weight Loss Recipes to Lose Belly Fat Fast
1. Roasted Herb Salmon
- 1 salmon filet
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic minced
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 2 tablespoons freshly chopped parsley
- 1/2 lemon thinly sliced.
- Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil and spray lightly with nonstick cooking spray.
- Place the salmon filet onto the prepared baking sheet.
- In a small bowl, whisk together olive oil, lemon juice, garlic, salt, basil, oregano, and pepper. Pour directly over salmon and spread to cover. Place lemon slices on top.
- Pull the sides and ends of the aluminum foil up and pinch together, covering the salmon completely.
- Bake in the preheated oven for 15-20 minutes, or until the salmon flakes easily with a fork. Sprinkle with freshly chopped parsley just before serving.
2. Pasta with Basil Tapenade
- 1 head of cauliflower, cut into bite-size florets
- Olive oil
- Salt and pepper
- 1 pound of pasta of your choice
- For the tapenade:
- ½ cup sun-dried tomatoes, roughly chopped
- 2 tablespoons of sherry vinegar or red wine vinegar
- 2 tablespoons fresh lemon juice
- Zest of one lemon
- Two cups pitted olives (I use a mix of black, green and kalamata)
- Large handful fresh basil leaves, roughly chopped
- 1-2 tablespoons olive oil
- Salt and pepper, to taste
- Red pepper flakes (optional)
- Grated parmesan (optional)
- Pre-heat oven to 425 degrees. Arrange cauliflower florets on a baking sheet, drizzle with olive oil, and sprinkle with some salt and pepper. Roast for 25-30 minutes, or until cauliflower is cooked through and starting to crisp on the outside. Stir the cauliflower once halfway through so that it cooks evenly.
- Cook pasta according to package directions.
- Add the sun-dried tomatoes, vinegar, lemon juice and zest to the food processor. Blend on high for 1-2 minutes, until the sun-dried tomatoes are finely chopped.
- Add the olives and basil leaves to the food processor. Pulse the processor about 10 times, or until the olives are finely chopped but not pureed.
- Mix the tapenade and roasted cauliflower into the cooked pasta, stirring well. Drizzle on some olive oil, season with additional salt and pepper, and add red pepper flakes and parmesan if you’d like. This can be served either hot or cold.
3. Mediterranean Flatbread Pizza
- 3 pieces of pita bread or naan (around 78g each)
- 2/3 cup cannellini beans, or other white beans, drained and rinsed
- 2 cups packed baby spinach
- 1 tablespoon extra-virgin olive oil
- 1/4 cup natural almonds
- 1/4 cup fresh basil leaves, torn
- 2 tablespoons water
- 1/4 teaspoon fine sea salt, plus more for sprinkling
- 1/8 teaspoon pepper
- 1/2 cup cherry tomatoes
- 1/2 cup marinated artichoke hearts
- 1/2 medium avocado
- 1/4 small red onion
- 2 ounces crumbled feta cheese with Mediterranean herbs
- Preheat oven to 350°F. Place the pita bread on a baking sheet.
- To make the white bean spinach pesto: Combine the white beans, baby spinach, almonds, olive oil, basil, water, sea salt, and pepper in a food processor. Pulse until mostly smooth. Use a spoon to evenly add the pesto to each flatbread.
- Halve the cherry tomatoes, chop the artichoke hearts, and thinly slice the avocado and red onion. Evenly arrange on the pizzas.
- Sprinkle the feta crumbles evenly onto each flatbread. Finish off the pizzas with a touch of fine sea salt.
- Bake the flatbreads for 10 minutes, or until the pita bread is lightly crispy. Allow to cool slightly before using a pizza cutter to slice the flatbreads into 4 slices each.
4. Mediterranean Chopped Salad
Meyer Lemon Vinaigrette
- 1/4 cup Meyer lemon juice
- 1/4 cup + 2 tablespoons extra-virgin olive oil
- Himalayan pink salt to taste
- 1/2 cup Persian cucumber, chopped
- 1/2 cup artichoke hearts, chopped
- 1/2 cup hearts of palm, chopped
- 1/2 cup tomatoes, chopped
- 2 tablespoons Kalamata olives, chopped
- 2 tablespoons red onion, chopped
- 1 tablespoon capers, chopped
- 1/2 of an avocado, chopped
- 1 teaspoon fresh basil, chopped
- To make the vinaigrette: Add ingredients to Vitamix or other high-speed blender and blend until emulsified. Adjust salt to taste.
- In a large salad bowl, combine cucumber, artichoke hearts, hearts of palm, tomatoes, olives, onion, capers, avocado, and basil.
- Toss salad with enough vinaigrette to coat everything. Serve and enjoy.
5. Tuna Niçoise Lettuce Wraps
4 large eggs
4 teaspoons kosher salt
8 small Yukon Gold or fingerling potatoes, (about ½ pound)
1/2 pound green beans, trimmed and cut into 1-inch lengths
For the roasted garlic-lemon vinaigrette:
1 tablespoon rice vinegar
1 tablespoon fresh lemon juice, preferably Meyer lemon
6 tablespoons extra virgin olive oil, grapeseed oil, or sunflower oil, plus more if needed
2 to 3 whole basil leaves, cut into thin ribbons
2 roasted garlic cloves, minced
Fresh Kosher salt & freshly ground black pepper
For the salad:
1 large head Bibb, butter, or iceberg lettuce, separated into individual leaves
1 cup red butter leaves
1 cup torn frisee (without tough stems)
1/2 pint cherry tomatoes, halved
1/3 cup pitted Niçoise olives
For the tuna:
1 1/2 tablespoons extra-virgin olive oil
2 ahi (yellowfin) tuna fillets or salmon fillets (about 8 ounces each)
Kosher salt and freshly ground black pepper
To cook the eggs and potatoes and blanch the beans:
Place the eggs in a medium saucepan with 2 teaspoons of the salt, cover with water, and bring to a boil. Reduce the heat to medium-low and simmer for 3 minutes. Add the potatoes and simmer with the eggs for 10-12 minutes, until the potatoes are tender. Drain both the eggs and potatoes in a colander and cool in a bowlful of ice and cold water. When the potatoes are cool, remove them from the water bath. Cut Yukon Golds into thick wedges or slice fingerlings lengthwise into quarters. Peel the eggs.
Meanwhile, bring another medium saucepan of water and the remaining 2 teaspoons salt to a boil. Add the beans and boil for 4 minutes, or until crisp-tender. Drain in a colander and cool them in the ice and water, adding more ice if needed. Transfer the beans to a paper-towel-lined plate to cool.
For the vinaigrette:
Pour the vinegar and the lemon juice into a small bowl. Whisking constantly, gradually add the oil in a slow, thin stream until the dressing comes together, adding more oil if necessary. Add the basil, garlic, salt, and pepper to taste. Pour the vinaigrette into a serving cruet and set aside.
For the salad:
Arrange the lettuce leaves on one side of a large platter. Mound the frisee in the center and arrange the tomatoes, olives, potatoes, and green beans in mounds on the platter, leaving space in the center for the tuna on top of the frisee. Cut the eggs into quarters and arrange on the platter.
For the tuna:
Pour the olive oil into a medium skillet or sauté pan and turn the heat to medium-high. When the oil is shimmering but not smoking, add the tuna and sear on one side, 2 to 3 minutes. Turn and sear the other side until cooked through, another 5 to 7 minutes. Transfer to a platter. Stir the vinaigrette and pour a little of it (no more than 3 tablespoons) over the tuna and the salad. Place the remaining vinaigrette on the table so guests can help themselves to more.
To serve, cut the tuna into a few large chunks and then spoon about “2 fingers’ worth of into a lettuce leaf cup, along with a little of the eggs, potatoes, frisee, tomatoes, beans, olives, and salt and pepper to taste. Your guests can choose to fold the lettuce around the salad and eat with their hands, or to dig in with a knife and fork.
6. Mediterranean Nachos
For root vegetable chips:
- 4 beets (mix of colors) and/or turnips
- 2 sweet potatoes
- Extra-virgin olive oil
- Kosher salt
For spiced chickpeas:
- 4 tablespoons extra-virgin olive oil, divided
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons smoked paprika
- 1 can chickpeas, drained and rinsed
- 1 cup water
- 1/2 teaspoon kosher salt
For tahini-yogurt sauce:
- 1 cup unsweetened whole milk yogurt
- 2 tablespoons tahini
- 2 teaspoons fresh lemon juice (1/4 of a lemon
- 1 garlic clove, grated
- 1/4 teaspoon kosher salt
- 1 large avocado, diced
- 1/3 cup feta cheese, crumbled
- 1/4 cup chopped kalamata or Moroccan olives, pitted
- 2 scallions, green parts thinly sliced
- 2 tablespoons chopped fresh herbs (mint, dill, cilantro, and/or parsley)
- Aleppo pepper and flaky sea salt, for finishing
- Preheat oven to 375°F. Scrub root vegetables well and thinly slice with a mandoline. Place sliced vegetables in a bowl; coat with olive oil and season well with salt. (Work with red and yellow beets separately so their color doesn’t bleed.)
- Arrange sliced vegetables on a sheet pan with a rack placed over top; bake 25 to 30 minutes or until crisp and golden. Alternatively, you can place sliced vegetables directly on sheet pan and turn halfway through.
- Meanwhile, make spiced chickpeas: Heat half the olive oil in a saucepan over medium heat. Sauté onions until soft, around 7 to 9 minutes. Add garlic and spices and sauté until fragrant, another minute or so. Add chickpeas, water, and salt. Allow to stew until the chickpeas are soft and most of the water has evaporated, around 20 minutes, stirring occasionally and breaking up chickpeas with a spoon. Stir in remaining olive oil.
- To make the yogurt-tahini sauce, whisk all ingredients in a bowl or combine in a blender. (You’ll want the sauce to be slightly runny so that you can easily drizzle, so add a tablespoon or two of water if your yogurt is thick.)
- To serve, arrange chips on a platter and top with chickpeas, yogurt sauce, and remaining ingredients.
7. Greek Super Grains Salad
- 1 cup mixed quinoa, millet, and buckwheat
- 2 cups water
- salt, to taste
- 3 vine ripe tomatoes, seeded and chopped
- 1 red onion, diced
- 2 small seedless cucumbers, diced
- 1 red bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
- 1 yellow bell pepper, seeded and diced
- 1 (14 oz) can black olives, drained and sliced
- ½ lb feta, crumbled
- ½ cup olive oil
- 6 tbsp red wine vinegar
- 1 tsp dried oregano
- 12 oz mini pitas, quartered
- olive oil, for brushing
- sea salt, for sprinkling
- Rinse the grains thoroughly and then drain and place in a medium pot with the water and a few pinches of salt. Bring to a boil and then lower the heat, simmering, covered, for 15-20 minutes. Remove from the heat and let sit, covered for 5 minutes. Fluff with a fork.
- Meanwhile, chop the vegetables and toss them together in a large bowl with the olives and feta. Add the cooked grains to the bowl.
- To make the dressing, whisk together the olive oil, vinegar, oregano, and salt, to taste. Toss with the grain mixture.
- For the pita chips, heat oven to 375F. Spread the pitas on a parchment-lined baking sheet. Brush with the olive oil and sprinkle with salt. Bake for 12-15 minutes or until crispy.
8. Avgolemono Greek Lemon Chicken Soup
- 6 cups chicken stock
- 1 cup orzo
- 3 large eggs
- 1/4 cup fresh lemon juice
- 1 cup cooked and shredded chicken breast
- Salt and pepper to taste.
- In a large pot, bring chicken stock to a boil.
- Add orzo, and cook until al dente.
- While the orzo is cooking, whisk together lemon juice and eggs.
- When orzo is al dente, ladle out 1 cup of the chicken broth.
- Slowly add about 1 tablespoon of broth at a time to the egg mixture, whisking constantly.
- Once the broth has been whisked into the egg mixture, slowly stream the egg mixture back into the pot of broth, whisking constantly.
- Add the shredded chicken broth, and simmer until soup has thickened, whisking constantly, about 3-5 minutes.
- Season with salt and pepper to taste.
9. Salmon Souvlaki Bowls
- 1 pound fresh salmon cut into 4 pieces
- 6 tablespoons lemon juice
- 3 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon smoked paprika or regular paprika
- 1 tablespoon fresh dill
- 1 tablespoon fresh oregano
- 2 cloves garlic minced or grated
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 1 cup dry pearl couscous or farro
- 2 red peppers quartered
- 1 inch zucchini cut into 1/4 rounds
- 2 tablespoons olive oil
- 1 cup cherry tomatoes halved
- 2 Persian cucumbers sliced
- 1/2 cup kalamata olives
- 4-8 ounces feta cheese crumbled
- 1 recipe [Tzatziki | https://www.halfbakedharvest.com/greek-lamb-souvlaki-plates-with-avocado-tzatziki/]
- juice from 1 lemon
- In a medium sized bowl combine the lemon juice, olive oil, balsamic vinegar, smoked paprika, dill, oregano, garlic, salt and pepper. Add the salmon and toss well, making sure the salmon is completely coated in the seasonings. Let sit for 10-15 minutes.
- Meanwhile, cook the couscous or farro according to package directions.
- In a bowl, toss together the red peppers, zucchini, 2 tablespoons olive oil, salt + pepper. Toss well to coat the veggies.
- Heat your grill, grill pan or skillet to medium high heat.
- Transfer the salmon to the preheated grill and grill for about 3 minutes on each side or until the salmon is cooked to your desired doneness. Remove the salmon from the grill. During the same time, add the bell peppers and zucchini, grill 3-4 minutes per side or until char marks appear. Remove everything from the grill.
- To assemble, divide the couscous or farro among bowls and drizzle with lemon juice. Add the grilled veggies, salmon, cherry tomatoes, cucumbers, olives and feta cheese. Dollop with Tzatziki and garnish with fresh herbs.
10. Vegan Smoky Moussaka
- 1 (28-ounces) can plum tomatoes
- 1 tablespoon tomato paste
- 1 tsp maple syrup (optional)
- 2 onions, thinly sliced
- 2 garlic cloves, finely chopped
- 12 ounces smoked tofu (firm)
- 1/8 tsp cinnamon
- 1/2 tsp salt
- 1/8 ground black pepper
- a pinch of cayenne pepper
- 3 medium-size eggplants
- 1 tbsp olive oil
- 2 and 1/2 cups almond milk
- 2 tbsp potato starch
- 2 tbsp nutritional yeast
- 1/2 tsp salt
- 1/8 tsp ground nutmeg
- Drain the tomatoes into a bowl. Keep the juice.
- Cut the plum tomatoes into small pieces and add to a skillet with their juice.
- Heat over medium heat until the sauce thickens, about 10 minutes.
- Stir in tomato paste, maple syrup, salt, pepper and cinnamon and remove from heat.
- Wash and cut the eggplants into 1-inch think slices, brush slices with olive oil and sprinkle with salt. Fry slices until tender and golden brown on both sides in a large non-stick skillet over medium-heat. Depending on your skillet you can probably fry about 5-6 slices at a time.
- Transfer the eggplant slices to paper towels.
- Heat one tablespoon of olive oil in a skillet over medium heat. Add the onions and garlic, and cook until soft, about 7 minutes. Scramble the smoked tofu and add to the skillet, cook for about 5 minutes, stirring every 2 minutes. Add the tomato sauce, mix until everything is combined and remove from heat.
- Preheat oven to 400°.
- Arrange a layer of half the eggplant slices in a greased baking dish (I used a 10-by-6 inch pan). Cover with the tomato/tofu sauce. Top with another layer of the remaining eggplant slices.
- Pour the bechamel over the top and spread evenly.
- Bake 25-30 minutes until top is golden brown.
- Top with chopped parsley.
For the bechamel
- Add 1/2 cup almond milk to a medium sauce pan. Mix in the potato starch, nutritional yeast, salt and nutmeg. Whisk until everything is well combined and add the remaining milk. Heat over medium heat for about 5-10 minutes, whisking constantly until it thickens. Remove from heat.
11. Greek Fish Tacos
- 1 pound firm white fish (I used mahi mahi, but cod, tilapia, red snapper or catfish would also work)
- salt and pepper
- 1 tablespoon olive oil
- 8 small soft flour or corn* tortillas
- 2 cups shredded red or green cabbage
- 1 cup cherry or grape tomatoes, thinly sliced
- 1 cup kalamata olives, halved
- 1 cucumber, seeded and diced
- 1/2 cup crumbled feta cheese
- tzatziki sauce for topping
Season both sides of the fish with a few generous pinches of salt and pepper.
Heat oil in a large saute pan over medium-high heat. Add the fish and cook for 2-4 minutes per side, until the fish is cooked through and opaque and flakes easily. (Cooking time will depend on the size/thickness of your fish.) Remove from heat and transfer fish to a separate plate. Use two forks to flake the fish into bite-sized pieces.
Assemble your tacos by layering the following on flour tortillas: cabbage, fish, tomatoes, olives and cucumber. Then top with feta and tzatziki to taste. Serve warm, with lemon wedges for a squeeze of juice.
*If you are making these gluten-free, use GF corn tortillas instead of flour. Since corn tortillas can tend to break easier, I recommend using two tortillas per taco and warming them before filling.
12. Stuffed Peppers with Mediterranean Spiced Quinoa
– olive oil
1 tsp, extra-virgin
- Preheat oven to 375ºF. Coat a foil-lined baking sheet with cooking spray.
- Heat oil in a medium-sized saucepan over medium heat. When hot, add onion and kosher salt; cook, stirring occasionally until onion softens, about 5 to 7 minutes. Add garlic to pan; cook, stirring, 30 seconds more. Add tomatoes and their liquid, quinoa, water and table salt to pan; stir well to combine. Increase heat to high and bring to a boil; reduce heat to low and simmer, covered, until quinoa is tender, about 15 minutes.
- Meanwhile, slice top off each pepper and remove core, ribs and seeds; reserve tops for another use. Make a thin slice across bottom of each pepper so it sits flat; place on prepared baking sheet.
- When quinoa is done cooking, stir in olives, chickpeas and pesto.
- Spoon about 1 cup quinoa mixture into each pepper; bake, uncovered, 25 minutes. Remove from oven and sprinkle each with 4 teaspoons feta; return to oven and continue cooking until feta is slightly melted, about 5 minutes more. Yield 1 stuffed pepper per serving.
13. Mediterranean Chicken and Barley Salad
- 1 rotisserie chicken, meat removed and shredded
- 3 cups good quality chicken stock
- 1 cup uncooked pearl barley
- 1 large english cucumber, chopped
- 1 cup grape tomatoes, halved
- 1 yellow bell pepper, roughly chopped
- ⅓ cup feta cheese, crumbled
- ½ cup chopped, pitted kalamata olives
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 1 tablespoon minced fresh basil
- 1 teaspoon minced fresh thyme
- 1 teaspoon red wine vinegar
- ½ teaspoon kosher salt
- 3 garlic cloves, minced
- Combine the olive oil, lemon juice and rind, basil, thyme, and red wine vinegar in a small bowl or jar with lid.
- Add the salt and minced garlic.
- Whisk together until well combined, or if using a jar, shake until well blended.
- Prepare the barley by bringing the chicken broth to a boil.
- Add the uncooked barley, stir, and cover the pan.
- Lower the heat to a simmer and cook for 35 minutes or until the liquid is absorbed.
- Fluff with a fork and then set aside to cool.
- Meanwhile, in a large bowl, combine the shredded chicken and chopped vegetables.
- Add in the cooled barley and top with the dressing.
- Stir well to combine.
- Serve with feta cheese sprinkled on top.
14. Mediterranean Roasted Cabbage Steaks with Basil Pesto and Feta
- 1 Small Head Cabbage, sliced into “steaks”
- 4 oz Basil Pesto
- 1 cup Shredded Parmesan Cheese
- 2 oz Feta Cheese, crumbled
- 2 small Tomatoes, sliced
- 5-6 Marinated Artichoke halves
- 1 tbsp Mediterranean Seasoning
- Fresh Basil, to garnish
- OPTIONAL TOPPINGS include olives, mozzarella, mushrooms, roasted red pepper, etc.
- Heat oven to 400 and spray a large sheet pan with nonstick spray.
- Arrange the cabbage in a single layer on the sheet pan so the edges are all touching. Slather pesto on the steak halves and be generous as a lot will melt into the cabbage folds.
- Top with cheese and tomato and bake until the edges of the cabbage are crisp and all of the cheese is bubbly, about 20 minutes.
- Sprinkle with Seasoning and Basil. Serve HOT with an extra scoop of Pesto for dipping!
15. Spanish Garlic Shrimp
- 1/3 cup olive oil
- 4 cloves garlic, finely chopped
- ¼ teaspoon chili flakes
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon sweet Spanish paprika
- ¼ teaspoon kosher salt
- 1/8 teaspoon pepper
- 2 tablespoons dry sherry
- 1 ½ tablespoons fresh lemon juice
- 2 tablespoons chopped parsley
- Pour the oil into a large sauté pan and add the garlic and chili flakes. Turn the heat up to medium high. As the pan heats up, the oil will slowly get infused with the flavor of the garlic and chili (do not let the garlic brown). Once the oil is hot and the garlic is fragrant, add the shrimp to the pan. Season them with the paprika, salt and pepper. Cook the shrimp about 2 minutes, until they just turn pink, stirring often. Add the sherry and lemon juice and cook another 2-3 minutes until the liquid is reduced and shrimp are cooked. Sprinkle the parsley on top. Serve with crusty bread for soaking up all of the delicious sauce.
Recommended reading: 11 Healthy Mediterranean Diet Recipes For Weight Loss
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