20 Healthy Dinner Recipes That Can Help You Lose Weight

If one of your goals is to cook more (and healthier) at home to stick to your weight-loss efforts, you’ll want to set yourself up for success. A key part of that is making sure you’ve got an arsenal of new healthy dinner recipes to whip up, that are *also* delicious.

It can feel damn near torturous to put together something nutritious and flavorful after a long day of work. But once you have a meal-planning playbook, your dinner game is going to improve. Also, you won’t be tempted to order takeout if you already have a yummy, weight loss-friendly meal prepped and ready to go.

These 20 healthy dinner recipes for weight loss each have 500 calories or less, and will leave you satisfied enough to stave off cravings until breakfast. Eating healthy after 5 p.m. just got so much easier. This content is imported from {embed-name}. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

1. SLOW COOKER SEAFOOD RAMEN

INGREDIENTS:

• 64 oz broth (seafood, vegetable, or chicken
• 4–6 oz ramen
• 1 lb seafood
• 2 green onions, sliced
• 2 tbsp low-sodium soy sauce
• 2 tbsp rice vinegar
• 2 garlic cloves, minced
• 1/4 cup kale, chopped
• 1/2 lb tomatoes, sliced
• 1/4 tsp sesame oil
• 1 tsp salt
• 1/4 tsp pepper
• 1/8 tsp red pepper flakes

DIRECTIONS:

1. Add all ingredients except the seafood, kale and ramen to the slow cooker. Stir to mix well.
2. Cook on high for 2-3 hours, or low for 4-6 hours.
3. Add seafood, kale & ramen and cook for an additional 15-30 minutes.

Per Serving: 250 calories, 2.7 g fat (0.3 g sat), 29.5 g protein, 27 g carb, 2588.3 mg sodium, 3.9 g sugars, 1.7 g fiber

Recipe courtesy of Fit Slow Cooker Queen.

2. TURKEY CARROT MUSHROOM DUMPLINGS

JEANETTE’S HEALTHY LIVING

INGREDIENTS:

• 3/4 c. carrots finely julienned
• 1 lb ground turkey
• 1/2 c. mushrooms finely chopped
• 2 tsp soy sauce
• 1 tsp rice wine
• 1 tsp sesame oil
• 1/2 tsp onion powder
• 1/8 tsp salt
• 2 tsp cornstarch
• 30 dumpling wrappers

DIRECTIONS:

1. Put carrots in a microwavable bowl and cover with water. Cook until tender, about 3 minutes depending on how finely shredded the carrots are. Drain and let cool.
2. In a large bowl, mix together cooked carrots, turkey, mushrooms, soy sauce, rice wine, sesame oil, onion powder, salt and cornstarch. Stir together until well combined.
3. Spoon a well rounded teaspoon of filling onto a dumpling wrapper. Seal filling with wrapper. Wrap remaining dumplings.
4. Bring water to boil in the bottom of the steamer pot. Place dumplings in a parchment paper lined steamer. Steam 15 minutes until cooked through.

Per serving: 48 calories, 1 g fat (0 g sat), 3 g protein, 4 g carb, 87 mg sodium

Recipe courtesy of Jeanette’s Healthy Living.

3. SLOW GRILLED CHINESE CHAR SIU CHICKEN

INGREDIENTS:

• 1/4 c. organic brown sugar
• 1/4 c. raw honey
• 1/4 c. organic ketchup
• 1/4 c. gluten-free soy sauce
• 3 Tbsp beet powder
• 2 Tbsp rice vinegar
• 1 Tbsp gluten-free hoisin sauce
• 1/2 tsp Chinese five-spice powder
• Sea salt and freshly ground black pepper to taste
• 2 1/2 lbs boneless skinless chicken thighs
• Cooking oil spray

DIRECTIONS:

1. In a large bowl, mix together brown sugar, honey, ketchup, soy sauce, beet powder, vinegar, hoisin sauce, five-spice powder, salt and pepper.
2. Add chicken and toss well, coating all the pieces well; cover and refrigerate for two days to marinate.
3. Heat grill; spray cooking oil on grates; grill chicken until cooked through, about 10 minutes per side.

Per serving: 328 calories, 8 g fat (2 g sat), 38 g protein, 25 g carb, 845 mg sodium, 24 g sugars, 1 g fiber

4. CREAMY KABOCHA SQUASH AND ROASTED RED PEPPER PASTA

SWEET SIMPLE VEGAN

INGREDIENTS:

• 1/2 c. raw cashews
• 1 small kabocha squash
• 1 head of garlic
• 1/3 cauliflower, cut into large florets
• 1/2 medium onion (roughly chopped)
• 1 stalk celery, roughly chopped
• 1 medium carrot, roughly chopped
• 1/4 c. roasted red peppers, drained
• 2 Tbsp nutritional yeast
• Optional: A pinch red pepper flakes
• 2 to 3 c. vegetable broth (or as needed)
• Salt and black pepper, to taste
• 1/2 to 3/4 c. fresh basil (unpacked), sliced
• 2 lb gluten-free spaghetti noodles (or pasta of your choice)

SERVE WITH:

• Vegan parmesan cheese (optional)
• Fresh basil, sliced
• Black pepper

DIRECTIONS:

1. Soak the cashews in water overnight. If you do not have time to, you can also bring a small pot of water to a boil, remove it from heat and add in the cashews. Allow them to soak until you blend the sauce together (which will be about 1 hour).
2. Preheat the oven to 400°F and position the rack to the middle of the oven. Line a baking sheet with parchment paper or a silicone mat. Wash and dry the kabocha squash, place it (whole) on the baking sheet and into the oven for 18-20 minutes. Remove the pan from the oven and cool until the squash is easy to handle. If the stem of it is protruding, use a knife to carefully remove it. Slice the squash in half vertically, then scoop out the seeds and fiber using a spoon. Slice the squash into 1-inch wedges, trying to keep the slices uniform for even cooking. Place 6 or 7 the slices of the cooked squash (roughly 1 1/2 cups) onto your lined baking sheet. The remaining kabocha squash can be cooked on an additional baking sheet with the same baking time and directions below. It can be stored in the fridge in an airtight container for up to a week.
3. Using your hands, remove loose skin from the outside of the head of garlic. With a sharp knife, cut 1/4“-inch off the top of the garlic, or enough to expose the tops of the cloves. Place the garlic head (cut side down) onto the baking sheet along with the cauliflower florets, onions, celery, and carrots. Sprinkle with salt and pepper and place back into the oven for 40 minutes, flipping/mixing halfway through.
4. 10 minutes before the vegetables are done, prepare the pasta.
5. Once you have removed the baking sheet from the oven, allow the veggies to cool until easily handled and then use a knife to carefully remove the skin from the kabocha and add it into a high speed blender. You can discard this or snack on it as you continue cooking. Using you hands, squeeze the soften garlic cloves out of the head and into the blender, along with the soaked cashews (drained), the remaining vegetables on the baking sheet, the roasted red peppers, nutritional yeast, red pepper flakes, 2 cups of vegetable broth plus salt and pepper as desired. Blend until smooth, adding as much of the additional 1 cup of vegetable broth as needed to thin out the sauce. Adjust seasonings to taste and then add in the sliced basil. Pulse the basil in until well combined (do not blend it as it will turn the sauce a weird color).
6. Drain the pasta, add it back into the pot and pour over the sauce. Mix until well combined.
7. Serve with a sprinkle of fresh parmesan, basil and black pepper. Enjoy!

Per serving: 501 calories, 5.9 g fat (0 g sat), 17.8 g protein, 93.4 g carb, 56.3 mg sodium, 5.8 g sugars

Recipe courtesy of Sweet Simple Vegan.

INGREDIENTS:

1.25 LB CAULIFLOWER HEAD, CUT INTO FLORETS 6 GREEN ONION, CHOPPED INTO THE GREEN AND WHITE PARTS 2 TBSP BUTTER 3 GARLIC CLOVES, MINCED 2 OZ CREAM CHEESE 1/2 TSP SEA SALT 1/4 TSP BLACK PEPPER 1.5 TSP RANCH SEASONING MIX, OPTIONAL 3/4 C. ORGANIC HEAVY WHIPPING CREAM 2 C. CHEDDAR CHEESE, GRATED 4 SLICES SUGAR-FREE BACON, CRUMBLED OLIVE OIL FOR ROASTING THE CAULIFLOWER DOLLOPS OF SOUR CREAM, OPTIONAL

PER SERVING: 315 CALORIES, 28 G FAT (17 G SAT), 11 G PROTEIN, 5 G CARB, 587 MG SODIUM, 2 G SUGARS, 1 G FIBER

RECIPE COURTESY OF DR. DAVINAH’S EATS.

6. EASY CREAMY CAJUN SHRIMP PASTA

Ingredients:

• 8 oz linguine pasta
• 2 tsp olive oil Divided into 1 teaspoon servings.
• 1 lb raw shrimp, deveined and shells removed.
• 1 Tbsp cajun seasoning divided into 1/2 Tbsp servings. You can also use creole seasoning.
• 4 oz andouille sausage Sliced into 1 inch pieces. You can use more if you like.
• 1/2 c. chopped red peppers
• 1/2 c. chopped green peppers
• 1/2 c. chopped yellow or white onions
• 1 c. fire roasted diced tomatoes Drained from a can.
• 1 Tbsp butter
• 1/2 c. heavy whipping cream
• 1/2 c. unsweetened almond milk
• 4 oz cream cheese Cut into chunks.
• 1/2 c. shredded Parmesan Reggiano Cheese

Directions:

1. Cook the pasta as per package instructions.
2. Place the shrimp in a bowl along with 1/2 Tbsp of cajun or creole seasoning. Mix to ensure the shrimp is fully coated.
3. Heat a skillet or pan on medium high heat. I use a cast iron skillet. Add 1 teaspoon of olive oil to the pan.
4. When hot, add the shrimp to the pan. Cook for 2-3 minutes on each side until it turns bright pink. Remove the shrimp and set aside.
5. Add an additional teaspoon of olive oil to the pan along with the chopped sausage, onions, green peppers, and red peppers.
6. Saute for 3-4 minutes until the vegetables are soft and the onions are translucent and fragrant. Remove the vegetables from the pan and set aside.
7. Reduce the heat on the pan to medium. Add the butter to the pan and allow it to melt.
8. Add in the heavy cream, almond milk, cream cheese, the remaining 1/2 tablespoon of cajun or creole seasoning, and parmesan reggiano cheese.
9. Continue to stir the sauce until all of the cheese has fully melted. The cream cheese may take some time to melt. Add in the fire roasted tomatoes and stir. Allow the mixture to cook for 2 minutes.
10. Add the shrimp, sausage, vegetables, and pasta to the pan and stir. Allow the pasta to cook for 4-5 minutes until combined. Serve.

Per serving: 384 calories, 28 g fat, 7 g protein, 22 g carb

Recipe courtesy of Stay Snatched.

7. HEALTHY CHICKEN TACO SOUP

Ingredients:

• ½ Tbsp avocado or coconut oil
• 1 small yellow onion, diced
• 1 small red bell pepper, diced
• 1 small green bell pepper, diced
• 5 cloves garlic, minced
• 1 lb boneless, skinless chicken breast
• 1 1/2 tsp salt (plus more to taste)
• 1 tsp dried oregano
• 1 tsp chipotle powder
• 1 tsp paprika
• 2 tsp cumin
• ¼ tsp black pepper
• 1 – 15 oz can fire roasted diced tomatoes
• 2 – 4.5 oz cans green chilies
• ¼ c. fresh lime juice
• 32 oz chicken broth
• Cilantro, for serving
• Diced red onion, for serving
• Lime wedges, for serving

Directions:

1. Heat a large pot over medium-high heat. Once hot, add in the avocado or coconut oil. Next, add the peppers, onion, and garlic to the pot. Saute for 3-4 minutes until the onions start to become translucent.
2. Add the chicken breast, canned tomatoes, canned green chilies, spices, lime juice, and chicken broth to the pot. Stir until well combined. Bring the soup to a rolling boil and then reduce the heat to a simmer. Allow the soup to simmer for 30 minutes or until the chicken is tender and easy to shred.
3. Transfer the chicken breast from the soup to a small bowl. Use two forks to shred the meat. Add the chicken back to the soup and stir until well combined. Serve the soup with fresh cilantro, diced red onion, and fresh lime wedges. Enjoy!

Per serving: 258 calories, 6.1 g fat (1 g sat), 30 g protein, 22.7 g carb, 1960.9 mg sodium, 10.1 g sugars, 5.1 g fiber

Recipe courtesy of All The Healthy Things.

8. QUICK AND EASY MONGOLIAN BEEF

Ingredients:

• 1 lb flank steak thinly sliced against the grain
• 2 Tbsp cornstarch
• 2-4 Tbsp canola oil
• 1 yellow onion sliced
• 2 green onions chopped, green and white parts separated
• 4 garlic cloves chopped
• 1- inch ginger chopped
• ¼ c. low sodium soy sauce
• ¼ c. water
• 1 Tbsp hoisin sauce
• 3 Tbsp brown sugar
• Salt to taste

Directions:

1. Cover the flank steak with cornstarch, making sure each piece is covered. Set aside.
2. Heat the canola oil in a large skillet over medium-high heat. Once the oil is hot, add the flank steak to the frying pan in a single layer, making sure that the pieces are not touching. Cook for 1-2 minutes per side until each side is browned. Cook in batches until all the flank steak is cooked. Set aside.
3. Add sliced yellow onion, whites of green onions, garlic, and ginger to the skillet and stir fry for about 3 minutes, until the onions are slightly softened but still have a little crunch. Add soy sauce, water, hoisin sauce, and brown sugar and stir. Add steak back to the pan along with the green parts of the onions. Remove from heat and serve.

Per serving: 303 calories, 13 g fat (3 g sat), 26 g protein, 20 g carb, 670 mg sodium, 11 g sugars, 1 g fiber

Recipe courtesy of My Forking Life.

9. CARIBBEAN STEAMED FISH

Ingredients:

• 2 lbs fish (porgy or snapper), cleaned and scaled
• Juice of 1 lime
• ½ tsp black pepper
• 1 tsp salt
• 3 cloves garlic – 2 sliced and 1 crushed
• About 15 sprigs thyme
• ½ Tbsp butter
• ½ Tbsp oil
• 2 carrots, thinly sliced
• 1 red pepper, thinly sliced
• 1 green pepper, thinly sliced
• 1 onion, thinly sliced
• 12 okra, ends cut off
• 1 hot pepper (scotch bonnet, habanero or wiri wiri), seeds removed
• 1 ½ cup water

Directions:

1. Season the fish with lime juice, crushed garlic, black pepper, salt and half of the thyme and set aside.
2. In a large, wide heavy bottom pot over medium heat, add oil and butter. When butter has melted, sauté carrots, red and green pepper, and onion until it has softened, about 5 minutes.
3. Add garlic slices and pepper and cook for just a minute or two. Add water and bring to a boil. Add fish to the pot. Spoon some of the vegetables on top of the fish. Add okra and the rest of the thyme.
4. Cover the pot and lower the heat to simmer then cook for 15 minutes until the fish is done. Remove from heat and serve.

Per serving: 378 calories, 7.4 g fat (1.2 g sat), 60.5 g protein, 13.1 g carb, 794 mg sodium, 5.5 g sugars, 3.3 g fiber

Recipe courtesy of Jehan Can Cook.

10. CORN CHOWDER CON CHILE POBLANO

Ingredients:

• 2 Tbsp vegetable oil
• 1 poblano pepper without seeds and thinly sliced
• 1 medium onion sliced
• 2 cloves of garlic roughly chopped
• 5 corn husks
• 4 medium potatoes cubed
• 1 tsp of salt

To serve:

• Corn kernels
• Pumpkin seeds
• Cilantro microgreens or chopped cilantro
• Olive oil
• Freshly ground pepper

Directions:

1. In a large pot add the oil and the sliced poblano chile. Leave it there until it begins to soften. Add the onion and garlic. Leave for five more minutes or until you see that the onion is translucent.
2. Add the corn kernels, potatoes, salt and cover with water, add the salt and cover. Leave for 10-15 minutes or until the vegetables are cooked.
3. With a ladle, add about one-third of the vegetables and liquid into the container of a blender. Blend until fully liquefied and well integrated. Return to the pot with the rest of the vegetables. If you need more liquid, add a little more water. Check for seasoning and adjust if necessary.
4. Serve with a drizzle of olive oil, pumpkin seeds, corn kernels, sprouts or chopped cilantro. Finish with sea salt and pepper.

Per serving: 135 calories, 4 g fat (3 g sat), 4 g protein, 20 g carb, 403 mg sodium, 1 g sugars, 4 g fiber

Recipe courtesy of Brown Sugar & Vanilla.

11. CRISPY POTATO TACOS

Ingredients:

• 12 corn tortillas
• 1 c. mashed potatoes
• 4 Tbsp of vegetable oil or avocado oil
• 4 long wooden skewers

To serve:

• Thinly sliced romaine lettuce or green cabbage
• Radishes thinly sliced
• Cilantro
• Guacamole
• Salsa verde

Directions:

1. Heat tortillas on a skillet for 10-15 seconds to make them pliable.
2. Put a spoonful of mashed potatoes in the center of each tortilla and spread it along the tortilla. Roll the tortilla and put it on a long skewer. Repeat until you put three or four tacos on the skewer.
3. Repeat with all the tortillas.
4. In a frying pan over high heat put a tablespoon of oil and put three or four tacos, leave until golden brown, three to five minutes, turn and brown on the other side.
5. Take out the tacos and put in a dish with a paper towel to absorb the excess oil.
6. Repeat until all the tacos are done.
7. To serve, put the crispy potato tacos on a plate and finish with the toppings. Enjoy immediately.

Per serving: 347 calories, 16 g fat (2 g sat), 6 g protein, 47 g carb, 51 mg sodium, 1 g sugars, 6 g fiber

Recipe courtesy of Brown Sugar & Vanilla.

12. BLACK GARLIC, SESAME AND SHITAKE COD

COOKING WITH BROOKS

Ingredients:

• 2 Alaskan Cod filets, frozen
• 1 clove black garlic
• 2 Tbsp olive oil
• 1 tsp sesame seeds
• 1/2 c. dried shiitake, rehydrated

Directions:

1. Preheat your oven to 450F.
2. Rinse frozen fish, pat dry with a paper towel, and place on a non-stick pan.
3. In a small bowl, place black garlic and warm in the microwave for 10 seconds.
4. Mash the garlic clove and add olive oil and sesame seeds.
5. Brush this mixture on frozen filets and sprinkle the mushrooms around the fish.
6. Place in the oven for 12-15 minutes, depending on the thickness of the fish. If your filets are on the thick side, flip halfway through cooking.
7. Serve alongside rice, your favorite salad, or whole grain.

Per serving: 241 calories, 15.8 g fat (2.1 g sat), 20.9 g protein, 6.1 g carb, 72 mg sodium, 1.3 g sugars, 1 g fiber

13. SHRIMP LETTUCE WRAPS

MUY DELISH

Ingredients:

• 1 head butter lettuce or romaine lettuce hearts
• ¼ c. low-sodium chicken broth
• 1 Tbsp hoisin sauce
• ½ Tbsp low-sodium soy sauce
• 1 tsp rice vinegar
• ¼ tsp Asian sesame oil
• 1 1/2 tsp chili garlic sauce
• ½ tsp cornstarch
• 1 Tbsp canola or avocado oil divided
• 30 grams cashews little less than ¼ cup, coarsely chopped
• 6 oz shrimp deveined & cut into small cubes
• 1 large garlic clove minced
• 1/2 large red bell pepper seeded and diced
• 3 green onions the white and green parts, sliced
• ⅛ c. chopped cilantro
• 1 carrot shredded or cut into thin strips

Directions:

1. Divide the lettuce into leaves and set aside.
2. In a small bowl, whisk together the chicken broth, hoisin sauce, soy sauce, rice vinegar, sesame oil, chili garlic sauce, and cornstarch. Set aside.
3. In a medium skillet, heat ½ Tbsp canola or avocado oil over medium-high heat until almost smoking.
4. Add the shrimp and stir-fry until browned. About 2 minutes. Transfer the shrimp to a plate and discard any juices from the pan.
5. In the same skillet, heat the other ½ tablespoon of oil over medium-high heat.
6. Add the garlic, bell pepper, green onions, and carrots.
7. Stir fry until tender-crisp, about 2 minutes.
8. Return the shrimp to the pan and add the cashews and cilantro. Add the soy-sauce mixture and stir-fry until the shrimp is thoroughly cooked. About 3 minutes.
9. Spoon the shrimp mixture evenly onto lettuce leaves.

Per serving: 269 calories, 14 g fat (2 g sat), 26 g protein, 17 g carb, 753 mg sodium, 7 g sugars, 3 g fiber

14. BAKED SALMON CAKE BALLS WITH ROSEMARY AIOLI

ORCHIDS + SWEET TEA

Ingredients:

• 2 lbs wild salmon fillets
• 1 tsp sea salt
• 1 tsp black pepper
• 1/2 medium purple onion, chopped
• 1/2 c. organic spinach, chopped
• 1/2 red bell pepper, diced
• 1/2 yellow red pepper, diced
• 1 small jalapeño, diced
• 2/3 c. breadcrumbs
• 1-2 Tbsps Old Bay seasoning
• 1/2 c. fresh parsley, chopped
• 1/3 c. vegan Mayo
• 1/2 c. dijon mustard
• 1 large organic egg, room temp.
• 4 Tbsps lemon juice
• 1-2 Tbsps sriracha sauce
• 1/2 c. vegan mayo
• 4 tsp lemon juice
• 2 garlic cloves, crushed + minced
• 1/4 tsp sea salt
• 2 sprigs fresh rosemary, chopped

Directions:

1. First, preheat the oven to 400 degrees Fahrenheit.
2. Season salmon with sea salt + black pepper and roast on a baking sheet (lined with parchment paper) for about 20 minutes, or until cooked through.
3. Once cooked, remove from the oven and set aside while it cools for 5 minutes before shredding or flaking into medium chunks.
4. Meanwhile, add onions, bell peppers, jalapeños, spinach, old bay seasoning, breadcrumbs, parsley, mayo, dijon mustard, egg, sriracha and lemon juice to a large bowl. Then add shredded salmon and mix all ingredients together, using your hands.
5. Scoop about 2 Tbsps of batter and form into a ball with your hands and line on a baking sheet (lined with parchment paper). Repeat until all batter is used.
6. Bake salmon balls for 15-20 minutes, or until slightly crisp and golden brown.
7. Combine vegan mayo, lemon juice, garlic cloves, sea salt, and rosemary in a medium bowl and whisk together thoroughly. Refrigerate for aioli until ready to use.

Per serving: 173 calories, 6.7 g fat (1.6 g sat), 20.5 g protein, 8.6 g carb, 6011 mg sodium, 3.3 g sugars, 1.2 g fiber

15. CRISPY BAKED FALAFEL

FOOD HEAVEN MADE EASY

Ingredients:

• 1 c. dried chickpeas, soaked in water overnight
• 1/2 c. fresh parsley
• 1/2 medium onion chopped
• 3 garlic cloves chopped
• 1 tsp cumin
• 1 tsp coriander
• 1/4 tsp black pepper
• 1 tsp salt
• 1/4 c. vegetable oil

Directions:

1. Preheat the oven to 400F.
2. Once the chickpeas are done soaking, drain them and rinse with fresh water.
3. Add the soaked chickpeas, parsley, onion, garlic, spices, pepper and salt to a food processor. Pulse a few times, until you have a consistent, coarse texture.
4. Create 10-12 small falafel balls with your hands.
5. In a medium pan, heat the vegetable oil on the stovetop, and add the falafel balls. I recommend you do this in 2 batches.
6. Cook the falafel balls in the oil for 2 minutes on each side, using a spatula to carefully flip over. Once done, add them to a parchment paper-lined baking dish.
7. Once all the falafels are cooked on the pan and added to the baking dish, drizzle the remaining oil from the pan onto the falafels, and bake for 20 minutes or until browned and crisp. Flip halfway with a spatula.
8. Enjoy with pita, greens, rice, or your favorite pairings.

Per serving: 128 calories, 6.7 g fat (1.2 g sat), 4.1 g protein, 13 g carb, 261 mg sodium, 2.4 g sugars, 3.7 g fiber

Recipe courtesy of Food Heaven Made Easy.

16. EASY VEGETABLE STIRFRY WITH PEANUT SAUCE

Ingredients:

Peanut Sauce:

• 1 Tbsp sesame oil
• 1/2 tsp ground ginger (1 tbsp fresh)
• 1/4 tsp garlic powder (2 cloves)
• 1/2 c. smooth unsweetened peanut butter
• 3 Tbsp low sodium soy sauce
• 2 Tbsp freshly squeezed lime juice
• 2 Tbsp maple syrup
• 2 Tbsp fresh lime juice
• 1 Tbsp rice vinegar
• 1/4 cc-1/3 cc water as needed
• Optional: Sriracha, to taste

Stirfy:

• 6 oz dried noodles of choice (see notes)
• 1 Tbsp cooking oil of choice
• 3 cloves garlic, finely minced
• 2 Tbsp green onions sliced
• 1 Tbsp freshly grated ginger
• 1/3 c. shredded red cabbage
• 4 oz crimini mushrooms, sliced
• 1 medium carrot, thinly sliced
• 1 medium red bell pepper, thinly sliced
• 1 c. broccoli
• 2 large handfuls fresh baby spinach

Garnish:

• Cilantro, finely chopped
• Green onions, sliced
• Toasted sesame seeds or crushed peanuts
• 1 large lime, sliced

Directions:

1. Prepare the peanut sauce: In a small pot over medium-low, add in the sesame oil, garlic and ginger. Cook until fragrant, about 2 minutes. Add in the remaining ingredients for the peanut sauce and whisk together until uniform. Allow the mixture to come to a low simmer and then remove from heat and set aside.
2. Prepare the noodles according to the package directions. Once the noodles are cooked, drain them, rinse under cold water, add them back into the cooking pot and toss them with about 1 teaspoon of sesame oil to prevent sticking.
3. In the meantime, set a large wok over medium heat. Add in the cooking oil along with the garlic, green onions and ginger. Sauté, stirring often, for 3 minutes or until fragrant.
4. Next add in the cabbage, mushrooms, carrots, bell pepper and broccoli. Cook for an additional 4 minutes.
5. Once the vegetables have cooked, add in the spinach, peanut sauce and cooked noodles. Mix until everything is well combined and cook for 1-2 minutes more, or until everything is warmed through.
6. Serve with a garnish of cilantro, green and toasted sesame seeds, plus an extra wedge of lime on the side. Enjoy!

Per serving: 388 calories, 19.7 g fat, 8.7 g protein, 47 g carb, 294.5 mg sodium, 11.6 g sugars

17. GRILLED CHICKEN AND VEGETABLE SHISH KEBABS

DUDE THAT COOKZ

Ingredients:

• 2 Tbsp Better Than Bouillon roasted chicken base
• 2 lb boneless chicken breasts
• 8 oz cubed pineapples
• 1 red bell pepper
• 1 green bell pepper
• 1 orange bell pepper
• 1 whole zucchini
• 2 tsp oregano
• 2 tsp black pepper
• 2 tsp paprika

For the teriyaki pineapple sauce:

• 1/2 c. low-sodium soy sauce
• 2 tsp minced garlic
• 2 tsp Sesame Oil
• 2 Tbsp fresh pineapple juice
• 2 tsp cornstarch
• 1 tsp black pepper
• 1/4 tsp Himalayan salt
• 1/4 tsp garlic powder
• 2 Tbsp brown sugar

Directions:

1. Begin by starting your fire on the grill and allow the temperature to reach 350 degrees.
2. Cut your chicken breast into cubes and place into a large bowl. Season chicken with oregano, black pepper and paprika then rub ingredients into the chicken.
3. Add Better Than Bouillon roasted chicken base to the chicken. Mix together well then set to the side.
4. Remove the stem and seeds from each of the bell peppers and cut into large pieces. Chop the zucchini into slices.
5. Place each ingredient individually onto the skewers in desired order.
6. Place each chicken and veggie skewer onto the grill. Grill for 4 minutes each side. Remove from heat.
7. For the sauce, add all ingredients into a small cooking pan on medium/high heat until it begins to bubble then lower heat to simmer and cook for 8 minutes and remove from heat and allow to cool.
8. Serve immediately.

Per serving: 408 calories, 6 g fat (0.4 g sat), 56.7 g protein, 34 g carb, 1278 mg sodium, 24.2 g sugars, 3.9 g fiber

18. VEGAN CHORIZO TOSTADAS

BROWN SUGAR & VANILLA

Ingredients:

• 4 c. of shaved Brussels sprouts
• 2 Tbsp of vegetable oil
• 2 Tbsp of chili powder ground dried chili powder
• 1 tsp of garlic powder
• 1 / 2 tsp of ground cumin
• 1 / 4 tsp freshly pepper
• 1 / 8 tsp ground cinnamon
• Pinch of ground cloves
• 1 / 2 tsp apple cider vinegar
• 1 / 2 tsp salt
• 12 corn tostada shells
• 1 c. refried beans
• 1 avocado sliced
• Mexican crema (I use cashew cream)

Directions:

1. In a skillet over medium heat add the oil and the shaved Brussels sprouts.
2. Leave them until they are soft, like 3 minutes. Add all the species and mix well. Leave everything for 5 more minutes or until the Brussel sprouts begin to brown on the edges.
3. Be careful not to burn them. When ready, remove from heat and add the vinegar. Mix and set aside.
4. For putting together the tostadas add 2 tablespoons of refried black beans and spread them well throughout the tostada.
5. Then add three or four tablespoons of the powerful vegan chorizo, aka, the Brussel sprouts with Mexican spices.
6. Finish each tostada with slices of avocado and drizzle with cashew or tofu crema.

Per serving: 268 calories, 11 g fat (4 g sat), 7 g protein, 37 g carb, 314 mg sodium, 3 g sugars, 10 g fiber

19. EASY BAKED BBQ SEITAN

PLANT-BASED RD

Ingredients:

• 1 c. vital wheat gluten
• 2 Tbsp nutritional yeast
• 1 tsp garlic powder
• 2 tsp smoked paprika
• 2 tsp onion powder
• 1 Tbsp soy sauce
• 2 Tbsp tahini
• 1 c. veggie broth
• 1/3 c. BBQ sauce of choice

Directions:

1. Preheat the oven to 350F.
2. In a mixing bowl, add in vital wheat gluten, nutritional yeast, garlic powder, smoked paprika, and onion powder then with a fork mix well to combine.
3. Add in soy sauce, tahini and vegetable broth, then with your fork, whisk to combine liquid into the flour until a dough like ball forms.
4. With your hands, gently knead the gluten ball a few times making sure not to over do it. Should take no more than a minute.
5. Transfer dough to a lined baking sheet. Flatten and spread dough out until it is half an inch thick.
6. Place the baking sheet in the oven for 20-25 minutes.
7. Remove seitan from the oven and brush both sides with your favorite BBQ sauce. At this stage you can either grill or rebake your seitan.
8. Place seitan back in the oven for another 10 minutes. You may also opt to broil on high for about 2-3 minutes to help give a little char to the ends of your seitan.
9. Place seitan on a preheated electric grill and allow to cook and sear for about 4-5 minutes on each side or until grill marks appear on the surface of the seitan.
10. Once seitan is cooked, place on a clean surface or plate to rest for 3-5 minutes, then cut and serve as desired.

Per serving: 138 calories, 4.6 g fat (0.6 g sat), 10 g protein, 15.6 g carb, 564 mg sodium, 4.8 g sugars, 2.5 g fiber

20. ALOO GOBI (SPICED POTATO AND CAULIFLOWER)

TEA FOR TURMERIC

Ingredients:

• ¼ c. grapeseed avocado, or other neutral oil
• 1 tsp cumin seeds
• ½ tsp nigella seeds – (kalonji) optional
• 1 medium onion finely chopped
• 5 garlic cloves crushed
• 3/4 inch piece ginger crushed
• 3 small to medium tomatoes finely chopped
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp turmeric
• ¼ tsp red chili powder or more to taste
• 1 tsp salt or more to taste
• 1 small head cauliflower cut into small florets (about 1 lb or 500 grams chopped)
• 2 medium potatoes peeled and cut into 1/2-inch cubes (around 350 grams), and placed in a bowl of water to prevent browning
• 1 green chili pepper sliced or chopped
• 1/2 tsp soy sauce or tamari
• 1/4 tsp lemon or lime juice or to taste
• 2 Tbsp chopped cilantro leaves to garnish

Directions:ADVERTISEMENT – CONTINUE READING BELOW

1. Heat oil in a non-stick pan over medium-high heat. Add the cumin and nigella seeds and let them sizzle for a few seconds. Add the chopped onions and sauté, stirring frequently, until they turn lightly golden, about 5-6 minutes.
2. Add the garlic and ginger and sauté until the raw smell disappears, about 30 seconds. Add the tomatoes, spice powders (coriander, cumin, turmeric, red chili) and salt. Cook until the tomatoes are soft and the oil begins to separate from them, about 4-5 minutes.
3. Add the potatoes, cauliflower, and green chili pepper. Stir-fry for about 4-5 minutes.
4. Turn the heat down to low-medium, cover, and let cook for about 20 minutes, stirring once or twice in between.
5. When the vegetables are cooked and all the moisture is gone, turn off the heat and add the soy sauce and lemon juice. Mix well and garnish with chopped cilantro. Serve with roti, naan, or rice.

Per serving: 164 calories, 2.5 g fat (0.5 g sat), 5.3 g protein, 29.8 g carb, 755 mg sodium, 7.1 g sugars, 7.4 g fiber