3 Healthy Dinner Recipes That Can Help You Lose Weight

1. Shrimp Lettuce Wraps

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

2. Baked Salmon Cake Balls With Rosemary Aioli

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. 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.
2. Once cooked, remove from the oven and set aside while it cools for 5 minutes before shredding or flaking into medium chunks.
3. 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.
4. 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.
5. Bake salmon balls for 15-20 minutes, or until slightly crisp and golden brown.
6. 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

3. Crispy Baked Falafel

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. Once the chickpeas are done soaking, drain them and rinse with fresh water.
2. 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.
3. Create 10-12 small falafel balls with your hands.
4. In a medium pan, heat the vegetable oil on the stovetop, and add the falafel balls. I recommend you do this in 2 batches.
5. 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.
6. 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.
7. 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

EAT HEALTHY

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