Weight Loss For Your Wedding
PRE-WEDDING WEIGHT LOSS RECIPES;
I have compiled some pre-wedding weight loss recipes, all of with are easy to make and low in the bad fats & sugars .You can enjoy these knowing that they are healthy and at the same time lose some extra weight, and since its coming up to winter I have included some wonderful healthy soups.
These soup recipes can be enjoyed as a whole meal rather than a entree, and you can even have a large bowl because it will not go to your hips.
Vegetable Ratatouille Pasta
A healthy Italian dish served with pasta
Ingredients:
· One large sized aubergine
vegetable ratatouille
· One green bell pepper
· One red onion
· Two medium zucchinis
· Quarter bottle of red wine
· One teaspoon of dried thyme
· Two bay leaves
· Three garlic cloves, crushed
· A can of chopped tomatoes
· Two tablespoon of balsamic vinegar
· Pepper
The cooking
First chop the aubergine, zucchinis, onions and peppers into an inch square pieces. Then fry the onions in a little olive oil for a few minutes. Then add in the rest of the vegetables with garlic and fry them again for a few minutes. Then add in the thyme along with the wine and slowly stir them in low heat. Add in the tomatoes after that and put the bay leaves on top. Then over the pan and let it simmer at low heat for 45 minutes. Stir it occasionally. Then 10 minutes before you serve, stir in the balsamic vinegar. Then serve with around 60g of pasta, sprinkle with low fat Parmesan cheese and put on pasta.
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Red Wine Beef Stew
This beef stew will warm you up in cold nights
Ingredients:
· 450g of lean beef
beef & red wine
· Seven celery sticks
· Four carrots
· Five garlic cloves
· Two tablespoons of balsamic vinegar
· Half a bottle of red wine
· One stock cube
· Some fresh basil
· Salt and pepper
The cooking:
First peel the carrots and chop it with the celery into one inch long pieces. Then chop the garlic into fine slices. After that, chop the beef into around one inch size chuck and remove any fat you see. Then take a pot, heat it up on high temperature with a tablespoon of sunflower oil. Braise the beef for 30 seconds first and then add in the carrot, garlic and celery. Let it cook for another minute. After that pour in the basil, vinegar, wine, salt and pepper. Dissolve the stock cube in the pot as well. Then turn down to the lowest heat and over the pan. Leave it cook for least 1.5 hours to 2 hours. Then it is ready to serve.
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SOUPS;
Broccoli Soup
This broccoli soup is low fat while filling. You can add more body to it by adding in potato and low-fat milk.
Ingredients:
· Half an onion, finely chopped
· One stalk of finely chopped celery
broccoli soup guilt free
· One medium sized potato, peeled and turn into cubes
· Four cups of chopped broccoli with their stems
· Two table spoon of olive oil
· One and a half cups of low fat milk or nonfat milk
· Two cups of fat free and low sodium vegetable or chicken broth (stock)
The Cooking:
First pour the oil into the pot and heat it up. Then add in the celery and onions and saute them for a few minutes until the onions softened. After that, add in the broccoli and potato first, then the milk and broth. Bring the mixture to a boil. Then reduce the heat, cover the pot and let it simmer for 20 minutes to let the vegetables tenderize. After that, turn off the heat and let the mixture cool down. Pour them into a blender and blend until they become smooth. Then pour them back to the pot to heat them up before serving.
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Cauliflower Soup
This cauliflower soup like the other vegetable in it’s family, makes a good base for soup.
Ingredients:
· One medium sized potato, cut into one inch pieces
low fat
· One medium sized cauliflower, trim it and cut into smaller pieces
· One thinly sliced celery stick
· Two crushed garlic cloves
· One medium size onion, chopped finely
· One tablespoon of dried thyme
· Two table spoon of canola olive oil
· Quarter cup of chopped fresh parsley
· Four cups of fat free and low sodium broth (stock)
· Grounded black pepper
The cooking:
First heat up the oil in a pot. Then add in the garlic, celery and onions so you can saute and cook until they are softened, which usually take around 5 minutes. Then sprinkle thyme over the vegetables. After that, add in the potato and cauliflower followed by the broth. Bring the mixture to a boil first before lowering the heat. Then add in the parsley and stir. Cover the pot and let it simmer until the potato and cauliflower are softened, which takes around 30 minutes.
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Carrot-Tomato soup
A carrot with tomato soup mixed with zucchini.
Ingredients:
· Four medium sized carrots, already peeled and sliced.
fresh carrots
Two garlic cloves, chopped finely
· One medium sized onion, chopped finely
· One medium size zucchini, cut into half following it’s length and then sliced
· A 14.5 ounce of canned diced tomatoes
· One cup of fresh, roughly chopped coriander
· Three cups of low sodium and fat free chicken broth (stock)
The Cooking:
First heat up two tablespoon of canola oil in a pot with medium heat. Then throw in the garlic and onions so you can saute them until they are softened. Then add in the coriander and mix them well. After that, add in the zucchini and carrots first, then followed by the broth and canned tomatoes. Continue mixing until the mixture boils. Then you reduce the heat, cover the pot and let it simmer for around 20 minutes. After that, the fresh cilantro, stir and let it simmer for another five more minutes. Then take the mixture into a blender. Blend the mixture until it becomes smooth in batches.
