Home » Posts filed under Fat Burning dinners
Each serving provides:
- Calories: 517
- Fat: 33 g
- Protein: 47 g
- Carbs: 9 g
Serves: 2
- Antioxidants
- Omega-3
- Immune support
Ingredients
- Fresh chives, finely chopped OR 4 green onions, finely
- chopped
- 2 tbsp. fresh ginger root, finely chopped
- 1 tbsp. raw honey
- 2 tbsp. organic soy sauce
- 2 wild salmon filets (6 oz. each)
- 2 tbsp. coconut oil
- Sea salt and pepper
Instructions
1. Prepare the sauce: Mix chives or green onions, ginger, honey and soy sauce.
2. Cook salmon in oil for 2-3 min on each side, over medium heat.
3. When halfway cooked, add the sauce on top of it. Add water if needed.
4. Add salt and pepper to taste. Serve with your favorite steamed veggies.
Prep time: 10 minutes
Cooking time: 10 minutes
Each muffin provides :
- Calories: 526
- Fat: 33 g
- Protein: 36 g
- Carbs: 23 g
Serves: 2
- Essential minerals
- Fat burner CLA
- Omega-3
Ingredients
- 2 wild-caught salmon filets (4 oz. each)
- 1 tbsp. extra virgin olive oil
- ½ cup dry quinoa
- 3 tbsp. grass-fed butter, softened
- Fresh herbs (to your preference – chives and dill are great)
- 1 organic lemon (for zest and juice)
- Sea salt and pepper
Instructions
1. Preheat oven to 400°F. Brush salmon with olive oil, and bake for 10-15 minutes, or until just cooked through (do not overcook).
2. At the same time, cook the quinoa in 1 cup of water (prepare it like you would prepare rice).
3. Meanwhile, mix butter with chopped fresh herbs and lemon zest. Add salt and pepper to taste.
4. Serve the baked salmon with a dollop of herb butter and freshly squeezed lemon juice on top of the hot quinoa.
Prep time: 10 minutes
Cooking time: 15 minutes
Each serving provides:
- Calories: 514
- Fat: 21 g
- Protein: 51 g
- Carbs: 20 g
Serves: 2
- Vitamin D
- Essential minerals
- Vitamin E
Ingredients
- 1 tbsp. olive oil
- 1 small onion, finely chopped
- 2 pork chops (8-10 oz. each)
- 1 28 oz. can of diced tomatoes (or 2 ½ cups of diced
- fresh tomatoes and 1 cup of water)
- ½ cup green olives, cut in half
- Sea salt and pepper
- Fresh parsley, chopped (optional)
Instructions
1. Heat a large pan over low to medium heat. Add the olive oil and onions, and cook for 2-3 minutes. Do not overheat your oil.
2. Add the pork chops and brown the meat on both sides over medium heat.
3. Add the tomatoes and olives. Bring to a boil and simmer for 10 minutes.
4. If you really want to enjoy the Italian side of this dish, serve with a lot of fresh parsley.
Prep time: 10 minutes
Cooking time: 15 minutes
Each serving provides :
- Calories: 559
- Fat: 20 g
- Protein: 56 g
- Carbs: 41 g
Serves: 2
- Antibacterial
- Antioxidants
- Omega-3
Ingredients
- 1 onion, finely chopped
- 1 tbsp. expeller-pressed coconut oil
- 2 tbsp. cumin powder
- 1 large carrot, shredded
- ½ cup rice
- 2 cups organic chicken stock
- Sea salt and pepper
- 2 white fish filets (7 oz. each)
- 1 tbsp. olive oil
- 1 organic lemon (for zest and juice)
- Fresh coriander, chopped
Instructions
1. Preheat the oven to 400°F. In a pan, brown the onions in oil for 2-3 min. Add the cumin and carrots, and cook for 2 more minutes. Add the rice and chicken stock. Add salt and pepper to taste.
2. Bring to a boil, cover and simmer over low heat for 15 min.
3. Season the white fish filets with salt and pepper, and brush with olive oil. Add the lemon zest, half the coriander and half the lemon juice. Set in oven for 10-12 min or until the flesh can be detached with a fork.
4. Serve the fish over the pilaf rice, adding the rest of the coriander and the rest of the lemon juice. Add salt and pepper to taste.
Prep time: 10 minutes
Cooking time: 15 minutes
Each serving provides:
- Calories: 526
- Fat: 29 g
- Protein: 20 g
- Carbs: 49 g
Serves: 2
Ingredients
- 1 tbsp. coconut oil
- 1 tsp. black mustard seeds (optional – you can find
- them in Indian speciality store)
- ½ onion, finely chopped
- 2 cloves of garlic
- Hot sauce
- 1 tbsp. ground coriander
- 1 tbsp. cumin seeds (optional – you can find them in
- Indian speciality store) or ground cumin
- 1 tsp. turmeric
- 1 cup canned or fresh tomatoes
- 1 tbsp. sweetener (any kind you like)
- 1 can (400 ml) light coconut milk
- 4 hard-boiled eggs
- 2 potatoes, cooked and diced
- Sea salt
- Fresh or dried mint leaves (optional)
Instructions
1. Heat a wok or large pan over medium heat. Add coconut oil, and mustard seeds if you have them. After 1 minute, add the onion, garlic and hot sauce to taste. Cook for 4 more minutes.
2. Add the ground coriander, cumin seeds if you have them, turmeric, tomatoes and the sweetener. Bring to a boil and simmer for more 5 minutes.
3. Add the coconut milk, eggs and potatoes, and cook for 5-10 more minutes, or until the sauce has thickened to your liking.
4. Add salt to taste (very important) and enjoy! If you want, add some mint leaves on top.
Prep time: 10 minutes
Cooking time: 15 minutes
Each serving provides :
- Calories: 490
- Fat: 20 g
- Protein: 69 g
- Carbs: 3 g
Serves: 2
- Fat burner CLA
- Essential minerals
Ingredients
- 2 cloves of garlic, finely chopped
- 1 tbsp. extra virgin olive oil
- 3 tbsp. balsamic vinegar
- Sea salt and pepper
- 2 8 oz. grass-fed steaks (your preferred cut)
Instructions
1. Prepare the marinade: Mix the garlic, olive oil, balsamic vinegar, salt and pepper. Brush steaks with the mix.
2. If you can, let marinate for 1-2 hours in the fridge. If time is short, skip this step.
3. Cook steaks for 3-4 minutes on each side (to your taste). Enjoy with a baked sweet potato or a salad.
Prep time: 10 minutes
Cooking time: 15 minutes
Each serving provides:
- Calories: 508
- Fat: 16 g
- Protein: 51 g
- Carbs: 44 g
Serves: 2
- Vitamin D
- Vitamin A
- Detoxifying
Ingredients
- 10 oz. pasture-raised pork tenderloin
- 1 tbsp. olive oil
- 1 small onion, chopped
- Fresh sage or basil
- 2 oz. dried apricots, chopped
White bean purée
- 1 15 oz. can white beans (or 2/3 cup dried beans, prepared)
- ½ cup organic chicken stock
- 2 cloves of garlic, finely chopped
- Sea salt and pepper
Instructions
1. Pre-heat the oven to 400°F. Season the tenderloin with salt and pepper, and brush with olive oil.
2. In a pan, brown the tenderloin over medium heat for 2-3 min. Cook for 10-15 min or until inside is light pink.
3. Mix the white beans, stock and garlic. Bring to a boil and simmer for 10 minutes. Crush the mix with a potato crusher just before serving.
4. Meanwhile, brown the onion for about 3 min on medium heat in the same pan you roasted the pork in, adding oil if needed. Add sage or basil and dried apricots and cook for 2 more minutes.
5. Serve the pork tenderloin on top of the white bean purée, adding the apricot and onion mix on top. Add salt and pepper to taste.
Prep time: 10 minutes
Cooking time: 20 minutes
Each serving provides:
- Calories: 494
- Fat: 11 g
- Protein: 40 g
- Carbs: 57 g
Serves: 2
Ingredients
- 12 oz. fresh shrimp, peeled and deveined
- 1 lemon (or lemon juice), to taste
- Fresh basil, chopped
- 2 cloves of garlic, finely chopped
- 1 tbsp. Dijon mustard
- 1 tbsp. extra virgin olive oil
- Sea salt and pepper
Instructions
1. If you want, prepare ¾ cup rice with 1.5 cups of water, and steam your favorite veggies.
2. Mix the shrimp, half the lemon juice, half the fresh basil, the garlic, Dijon mustard, olive oil, salt and pepper.
3. Cook shrimp 2-3 minutes, or until desired texture is attained. Add salt and pepper to taste. Top with the rest of the basil and lemon juice.
Prep time: 10 minutes
Cooking time: 10 minutes
Each serving provides :
- Calories: 473
- Fat: 10 g
- Protein: 46 g
- Carbs: 55 g
Serves: 2
- Antioxidant powerhouse
- Anti-inflammatory
Ingredients
- 1 onion, chopped
- 2 cloves of garlic, finely chopped
- 1 tbsp. coconut oil
- 1 tbsp. cumin powder
- 1 tsp. coriander powder
- 1 tsp. turmeric
- 14 oz. chicken breast, diced
- 1 ½ cups organic chicken stock
- ½ cup dry basmati rice
- 2 oz. dried apricots, chopped
- Sea salt and pepper
- Fresh coriander, chopped
Instructions
1. Brown the onion and garlic for about 3 min on medium heat. Add the cumin, coriander, turmeric and chicken breast, and cook for 2 more minutes.
2. Add the stock, rice and dried apricots.
3. Bring to a boil, cover and simmer over low heat for 10 min. Add salt and pepper to taste.
4. Serve with chopped fresh coriander.
Prep time: 10 minutes
Cooking time: 10 minutes
