4 Great Dinner Recipes for Weight Loss

What you need

• 1/2 cup (115g) rice, raw
• 1/2 broccoli head
• 7 oz. (200g) beef tenderloin
• 1 tbsp. coconut oil
• 2 tbsp. sesame seeds, to garnish

For the sauce:

• 3 cloves garlic, crushed
• 1 tbsp. ginger, grated
• 2 tsp. coconut sugar
• 5 tbsp. soy sauce
• 2/3 cup (150ml) of water
• 2 tbsp. sesame oil
• 2 tsp. potato starch

What you need to do

Cook the rice according to instructions on the packaging. Wash the broccoli and separate it into small florets.

Mix all the sauce ingredients in a bowl and set aside until required.

Heat ½ of the coconut oil in a wok or deep pan over medium heat. Stir-fry the broccoli with some salt, adding a few tablespoons of water now and then and cook in this way for about 7 minutes. Remove broccoli from the pan and set aside.

Cut the beef into thin strips or chucks. Heat the remaining oil over high heat and stir-fry the meat for about 3-4 mins.

Pour in the sauce and bring to a boil. Simmer for another 2-3 minutes, then add in the broccoli. Serve with the cooked rice, and garnished with sesame seeds.

What you need

• 1 tbsp. coconut oil
  
• 1 large onion, chopped
• 2 tbsp. ginger, grated
• 2 cloves garlic, minced
  
• 2 cups (340g) chickpeas, canned
  
• 16 oz. (450g) pumpkin, peeled, chopped
  
• 1 cup. (240ml) tomato passata
  
• 1 ¼ cup (300ml) coconut milk, canned
  
• 7 oz. (200g) fresh spinach
  
• 2 cups (300g) cherry tomatoes
  

Spices:

• 1 tsp. ground cumin
  
• 1 tsp. turmeric
  
• 1 tsp. ground coriander
  
• 1 tsp. cinnamon
  
• 1 tsp. cardamom
  

What you need to do

In a large saucepan, heat the oil over medium-high heat.

Add the onion, ginger and garlic, and cook for 1-2 mins, until soft. Next, add in the spices and continue cooking for another 2-3 mins, add a splash of the coconut milk to prevent from burning.

Next, add in the chickpeas (with a splash of the brine), pumpkin, tomato passata and the remaining coconut milk. Additionally, add in ½ cup (120ml) of water, then season with salt and pepper, and mix well.

Bring to boil, then lower the heat, cover the saucepan with a lid and simmer for 20 mins, stirring occasionally.

Lift the lid and cook for another 5-10 mins until the sauce reduces and thickens. Finally, add the spinach and cherry tomatoes, mix well and take off the heat.

Serve with a portion of brown or white rice (not included in macro info).

What you need

• 1 lb. (450g) minced turkey breast
  
• 3.5 oz. (100g) spinach
  
• 3.5 oz. (100g) rice
  
• 2 tbsp. coconut oil
  
• 1 onion, chopped
  
• 2 garlic cloves, minced
  
• 1 tbsp. tomato puree
  
• 1 egg

Spices: 

• 1 tsp. paprika
  
• 1 tsp. turmeric
  
• 1 tsp. oregano
  
• 1/3 tsp. cayenne pepper
  

What you need to do

Cook the rice according to the instructions on the packaging, then set aside.

Heat the oil in a large frying pan and sauté the onion and garlic for 2-3 mins until frequent. 

Add meat and cook for another 5-6 mins, seasoning in the meantime with salt, pepper and the spices. Add the tomato puree and mix well.

Now add in the cooked rice and spinach, mixing until wilted. In a small bowl beat the egg, and then tip into the rice, stirring vigorously. Cook for another 2 mins, until the egg is set, then divide between plates and serve.

What you need

• 1/4 cup (60ml) soy sauce (gluten free)
• 1 cup (240ml) chicken broth
• 1 tbsp. corn starch
  
• 2 tbsp. mirin
  
• 1 tbsp. sugar
  
• 2 tsp. sesame oil
  
• 1 tbsp. coconut oil, divided
  
• 1 tbsp. minced garlic
  
• 1 tbsp. minced ginger
  
• 1 lb (450g) chicken breast, thinly sliced
  
• 1 large zucchini, cut in thick half-moons
  
• 1 tbsp. sesame seeds
  
• 2 tbsp. spring onion, to garnish
  

What you need to do

In a large bowl add the soy sauce, chicken broth, corn starch, mirin, sugar, and sesame oil and whisk until everything is completely dissolved.

In a large skillet, add 2 tsp. coconut oil and the chicken, about 2-3 minutes on each side, on medium-high heat. Then set aside on a plate.

Using the same skillet, add in the remaining 1 tsp. of oil, garlic and ginger and sauté for 30-45 seconds until fragrant, but being careful not to burn it.

Stir the garlic and ginger well and add in the earlier prepared sauce. Whisk well.

Simmer the sauce for 1 minute, then add in the zucchini and continue cooking for 2 more minutes, until thickened and the zucchini is tender-crisp.

Remove from the heat, add in the chicken, and stir until well coated. Garnish with sesame seeds and scallions if desired.

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