Vegetarian Flan

• 150 g broccoli, broken into bite sized florets
• 150 g cauliflower, broken into bite sized florets
• 1 carrot, peeled and diagonally sliced
• 1 zucchini, diagonally sliced
• 1 red capsicum, chopped
• 3 eggs
• 1 cup low fat or soy milk
• ½ cup Parmesan, grated

1. Preheat the oven to 200°C, 400°F
2. Add all the vegetables to a saucepan with some water and steam for a few minutes
3. Place the steamed vegetables into a greased flan tin
4. Beat together the eggs and milk and pour over the vegetables
5. Sprinkle the Parmesan on top and bake in the oven for 20 minutes or until set

Salmon Stir Fry

• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tsp fresh ginger, grated
• 1 green capsicum, chopped
• 1 zucchini, diagonally sliced
• 10 snow peas
• 1 Tbsp olive oil
• 425 g tinned red salmon
• 1 Tbsp soy sauce

1. Heat the olive oil in a wok
2. Add onions, garlic, and ginger and cook for 3 minutes or until onions start to go translucent
3. Add in the other vegetables and mix well, stirring continuously for 5 minutes
4. Add the salmon and stir well for about 3 minutes or until well heated through
5. Pour over the soy sauce and stir in for 1 minute before serving

Simple Macaroni

• 150 g wholewheat macaroni, cooked
• 1 Tbsp butter
• 3 spring onions, chopped
• 2 Tbsp wholemeal flour
• 1 cup low fat or soy milk
• 1 large tomato, chopped
• ½ cup low fat cheddar, grated
• Fresh ground pepper
• 1 tsp paprika

1. Preheat the oven to 200°C, 400°F
2. Melt butter in a saucepan then saute the spring onion for 2 minutes
3. Add flour and mix well
4. Slowly pour in the milk, stirring well until the sauce thickens
5. Add the tomato, ground pepper and paprika and half the cheese and mix well for 2 minutes
6. Add the cooked pasta and stir well to mix
7. Pour the mixture into a greased, oven proof dish and sprinkle over the rest of the cheese
8. Bake in the oven for 20-25 minutes until the top starts to form a golden brown crust

Brown Rice and Vegetables

• 1 Tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 100 g broccoli, broken into bite sized florets
• 1 zucchini, diagonally sliced
• 1 red capsicum, chopped
• 125 g tinned sweetcorn, drained
• 100 g brown rice, cooked
• 2 Tbsp red chilli sauce

1. Heat the olive oil in a wok
2. Stir in the chopped onions and minced garlic and cook for 2 minutes
3. Next add the broccoli, zucchini and capsicum and cook for 3 minutes
4. Finally, add the remaining ingredients and cook through for a further 5 minutes

The next, and final post in this four part series on fat burning foods recipes, will offer various ideas for in between snacks that are both healthy and nutritious.

photo credit: waferboard

This post via the Fat Burning Exercises blog where you can get information on how to lose body fat through exercise as well as some great ideas on fat burning foods.

Fat Burning Foods Recipes – Part 3 of 4

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