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Healthy Recipes for Weight Loss

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Two important roles in maintained weight loss are establishing a balanced diet and learning better portion control. Because liquid diets generally aren't recommended long term, you need to adjust your habits to keep any lost weight off. Most of the time you'll want to take advantage of the wealth of variety, health benefits, and savings that come from preparing your own meals. While some may imagine hours of grueling over a stove or frequent visits from the fire department (or to the E.R.), we'll help guide you to creating quick, easy, delectable meals and set you on a road to better health.

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To begin making healthy recipes for weight loss, you'll want to have plenty of ingredients at your disposal. A trip to the grocery store will be needed. Preparing a slimly-negotiable list will help curb the desire to pick up items compulsively. Keeping your trip true to your healthy habits commitment. Also be sure to keep healthy snacks and quick meal options in mind when creating your list, or simply write that in to remind yourself to browse for such items. Selecting a few healthy recipes for weight loss and planning your meals ahead will also help to save you time and boost your focus on establishing better habits in the initial stages. Below are a few of our favorite healthy recipes for weight loss. If you're a busy individual with several mouths to feed, you can sign up for free weekly 6-day Menu-mailers. It includes weight loss recipes for up to 6 servings of easy to prepare healthy dinners AND the shopping list for each. That gives you a lot more time to spend with your family at and away from the dinner table.

Healthy Recipes for Weight Loss:

Breakfast Ideas

Vegetable Omelet

1 Egg or 2 Egg Whites


Seasoning of your choosing.

Low Fat Cheese (optional)

1/3 cup of Low Fat Milk

Whisk the ingredients together in a bowl and allow your non-stick skillet to heat to medium while doing so.  Once the skillet is heated, pour in the ingredients, flip or fold and cook to your liking. Add a piece of fruit, raw vegetables or yogurt for a more filling meal.

Hearty Oatmeal

2/3 cup of Oatmeal

1/4 cup of Dried Fruit

1/4 cup of Nuts

1 cup of Water or Milk

Honey to taste

Combine oatmeal and milk/water and heat in microwave for 1 1/2 minutes or bring simmer on stove on medium for about 1 minute then allow to cool and thicken. Add nuts, fruit, and honey if desired. My favorite variation is smoked almonds, raisins, cinnamon and a touch of honey. Truly a healthy recipe for weight loss.

Open Faced Fruit Sandwich

Take a bagel, rice cake, whole grain waffle or breadof your choosing and top with yogurt and fresh or shaved fruit.

Whatever meal options you chose, remember to watch your portions and listen to your body. Learn to ecognize when you've had enough, and you'll be free to enjoy of these and any other foods you crave. Just remember, moderation is key!

Quick Lunches

True Bleu Tuna Salad

1/2 can of Tuna

very small amount of Bleu Cheese

1 Teaspoon Chopped Green Onions

1 Tbsp of Shredded Carrots


1 Tbsp Light Mayo (substitute cheese and mayo for Light Bleu Cheese Dressing)

Small amount of Spinach

Combine all ingredients, prepare ahead of time if you prefer the spinach soft, and dig in with whole wheat crackers or make it into a sandwich--sure to become an instant favorite. Probably one of the most healthy recipes for weight loss

Veggie Wrap

1 Whole Wheat Wrap

2 Tbsp Humus

1/2 cup Avocado

1/4 cup Peppers (desired type)

1/4 cup chopped Red and yellow
o Onion

1/4 cup Mesclun mix

Place in whole wheat wrap, fold, and eat.

Recipe by Andy B. of

Summer Melon with Fig and Prosciutto

1 cubed, peeled, and seeded Sharlyn melon

1 cubed Honeydew Melon

1 cubed Cantaloupe

3 ounces julienned Prosciutto di Parma

1 bunch Basil

8 fresh trimmed, quartered Dark-Skinned Figs

1/4 lb. Arugula

1 Tbsp. Extra-Virgin Olive Oil

1 (4 oz.) block of shaved Ricotta Salata for garnish

1 Tbsp. Crushed Red Pepper

For each serving, place 1/2 cup of each melon in the center of the plate; place about 1/3 ounce prosciutto on top of the melon, followed by a few basil leaves, 4 fig quarters, and a few arugula leaves. Drizzle each serving with a little olive oil, and garnish with the shaved ricotta salata and a dash of crushed red pepper.

Recipe by Sara Remington from

Effortless Dinners

Vegetarian Chili

1 small chopped Onion 

1 large chopped Green Bell Pepper 

3/4 cup chopped Celery 

3/4 cup dry Red Wine or water 

3 cloves of finely chopped Garlic 

2 cans diced Tomatoes, un drained 

1 1/2 cups water 

1/4 cup Tomato Paste 

2 Vegetarian Vegetable Flavor
Bouillon Cubes 

1 tablespoon chopped fresh Cilantro 

1 tablespoon Chili Powder 

1/2 teaspoon Cumin 

2 cans Kidney or Pinto Beans, rinsed and drained 

Sour cream (optional)

Combine onion, bell pepper, celery, wine and garlic in large aucepan. Cook over medium-highheat, stirring occasionally, for to 8 minutes or until vegetables are ender. Add tomatoes and juice, water, omato paste, bullion, cilantro, chili powder and cumin; stir well. Stir in beans. Bring to a boil; cover. Reduce heat to low; cook, stirring occasionally, for 45 minutes. Serve with sour cream.

Recipe from

Mustard Pork Tenderloin

3 tablespoons Dijon mustard

1/2 teaspoon kosher salt (you can substitute any other salt)

1/2 teaspoon freshly ground pepper

1 pound pork tenderloin, trimmed

2 teaspoons canola oil

Preheat oven to 425°F. Combine 1 tablespoon mustard, salt and pepper in a small bowl; rub all over pork. Heat oil in a large ovenproof skillet over medium-high heat. Add pork and brown on all sides, 3 to 5 minutes. Transfer the pan to the oven and roast until an instant-read thermo- meter inserted in the center registers 145°F, about 15 minutes. Transfer to a cutting board and let rest for 5 minutes. Make sure you let the pork rest! That is the key to tender juicy pork. Slice and serve with steamed vegetables or Oven Roasted Squash . Recipe by Allison Jones of

Tortellini with Pesto and Sun-Dried Tomatoes

2 packages of Three
Cheese Tortellini

1/2 cup Pesto with Basil

1/2 cup freshly shredded Parmesan

1/4 cup Sun-Dried Tomatoes

1/2 bunch of chopped Basil

Cook pasta, toss with remaining ingredients and serve.

Recipe from

    Article: Healthy Recipes for Weight Loss by Roy Walker

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