This post will cover fat burning foods recipes for lunch. They are all very simple to prepare and take no time at all. To save time even more, make double the portion to last for two days.
Salad Nicoise
- 1 egg, hard boiled and chopped
- 2 cups baby spinach leaves, washed
- 1 red onion, sliced
- 1 tomato, chopped
- ½ avocado, sliced
- 95 g tin of tuna, drained
- 5 anchovies
- 2 Tbsp olive oil
- 2 Tbsp balsamic vinegar
Add the top seven ingredients to a bowl and mix well. Mix the olive oil and balsamic vinegar together then pour over the salad.
Stuffed Mushrooms
- 8 large mushrooms, wiped and stalked removed
- 2 Tbsp ricotta
- 1 Tbsp yoghurt
- 1 shallot, chopped
- ½ half carrot, peeled and grated
- 1 Tbsp sunflower seeds
- 1 Tbsp parsley, chopped
Mix all the ingredients together, apart from the mushrooms. Top each mushroom with the mixture.
Quick and Easy Flan
- 500 g ricotta
- 2 cups baby spinach leaves, washed
- 2 eggs
- 3 Tbsp Parmesan, grated
- 1 Tbsp chives, chopped
Preheat the oven to 200°C, 400°F. Mix all the ingredients well and add to a small, greased, flan tin. Bake for 30 minutes or until set.
Bean Salad
- 125 g tinned chickpeas, drained
- 125 g tinned kidney beans, drained
- 3 Tbsp pumpkin seeds
- 1 red onion, chopped
- 3 celery sticks, washed and chopped
- 1 Tbsp parsley, chopped
- 2 Tbsp olive oil
- 2 Tbsp balsamic vinegar
Mix all the ingredients together in a bowl.
Lentil Soup
- 125 g tinned lentils
- 125 g tinned diced tomatoes
- 2 cups water
- 1 tsp vegetable stock
- 1 Tbsp basil, chopped
Add all the ingredients to a saucepan and bring to the boil. Reduce heat and simmer for 10 minutes.
In the next post we will be covering fat burning foods recipes for dinner.
Fat Burning Foods Recipes - Part 3 of 4
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