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    5 simple recipes that burn fat

    The recipe we have today features ingredients rich in nutrients that are designed to help you burn your unwanted fat.

    The most important thing about burning fat is feeling sated as that means you will not start snacking and consuming unhealthy fats.

    Studies have shown that lean meat makes you feel sated for the longest period of time, longer than carbohydrates and fat.

    Another thing that helps burn fat is by reducing your calorie count

    That is why our recipes today provide less than 500 calories each and revolves around lean meats.

    #1 3 INGREDIENT SALMON

    Ingredients:

    • 1.5 lbs of fresh salmon (cut into 4 pieces)
    • juice ½ large lemon (at least ¼ cup)
    • 2 tsp Italian seasoning
    • salt and pepper, to taste

    Instructions:

    1. Place salmon in a shallow pan and squeeze lemon juice over pieces. Make sure each piece is coated.
    2. Let marinate in fridge for 1 hour (optional but if you have the time let it marinate)
    3. Preheat the oven to 500 degrees F.
    4. Place salmon pieces, skin side down on a parchment lined baking sheet or pan.
    5. Cover each piece with italian seasoning and sprinkle with salt and pepper.
    6. Bake for 10 mins.
    7. Serve immediately.

    #2 Crockpot Quinoa Chicken Primavera

    Ingredients:

    In crockpot

    • 1 1/2 cups quinoa, uncooked
    • 1 lb. boneless skinless chicken breasts
    • 4 cups + 3 cups chicken broth (SEE NOTES)
    • 4–6 cloves garlic
    • salt and pepper, other dried herbs you like (I tossed in 1/2 teaspoon each dried parsley, thyme, and basil)

    Before serving

    • 1 tablespoon olive oil
    • 1 bunch asparagus, cut into bite sized pieces
    • 6 ounces pesto (SEE NOTES)
    • 2 1/2 cups frozen peas
    • squeeze of lemon juice
    • watercress, fresh parsley, chives, or any other herbs for topping
    • Parmesan or Asiago cheese for topping

    Instructions:

    1. Rinse the quinoa. Cut the chicken if you want – you can either cut it into small pieces (it will cook faster) or leave it whole and shred it after cooking.
    2. Place the quinoa, chicken, 4 cups broth, garlic, and a sprinkle of salt and pepper and seasonings in the crockpot. Cover and cook on low for 3-4 hours.
    3. When the quinoa and chicken are done, the mixture should be very thick and sticky. Add the remaining 3 cups broth or water and stir to combine (see notes) – now the mixture should resemble a creamy risotto or casserole. 
    4. Stir in the pesto, peas, and lemon juice and cover to heat through. While the peas are heating in the crockpot, heat the oil in a skillet – add the asparagus and sauté for 5-10 minutes, until the asparagus is lightly browned and tender-crisp. 
    5. Add the asparagus back to the crockpot and stir to combine.
    6. Top each serving with fresh herbs, shredded cheese, watercress, olive oil, or anything else you want.

    #3 Ginger pork stir-fry with veggie noodles

    Ingredients:

    • 500g pork fillet, thinly sliced
    • 1 tablespoon ginger paste
    • 1 large fresh red chilli, thinly sliced, plus extra to serve
    • 2 garlic cloves, crushed
    • 2 tablespoons salt-reduced soy sauce or tamari
    • 2 teaspoons sesame oil
    • 250g zucchini noodles
    • 250g carrot noodles
    • 4 green shallots, cut into 5cm lengths
    • Thai basil leaves, to serve

    Instructions:

    1. Place the pork, ginger paste, chilli, garlic, 1 tablespoon of the soy sauce and 1 teaspoon of the sesame oil in a large bowl. Stir well to coat the pork. Set aside to marinate.
    2. Heat the remaining sesame oil in a large non-stick frying pan or wok over medium-high heat. Cook the zucchini noodles, carrot noodles and shallot for 2-3 minutes until just tender. 
    3. Remove from the pan. Set aside.
    4. Spray the pan with oil. Cook the pork, in 2 batches, for 30 seconds to 1 minute until just cooked through. Return veggie noodles to the pan and toss to combine. 
    5. Drizzle with remaining soy sauce. Sprinkle with extra sliced chilli and Thai basil leaves to serve.

    #4 Open burger with sweet potato chips

    Ingredients:

    • 500g sweet potato, peeled, cut into 1cm-thick batons 
    • 1 teaspoon sweet paprika
    • 400g extra lean beef mince
    • 1 small zucchini, finely grated
    • 35g (1/3 cup) quinoa flakes
    • 2 tablespoons chopped fresh chives
    • 2 teaspoons Dijon mustard
    • 1 egg
    • 4 large (about 120g each) field mushrooms, stalks trimmed
    • 60g baby rocket leaves
    • 100g roasted red capsicum, not in oil, sliced
    • 1 tablespoon fresh basil pesto

    Instructions:

    1. Preheat oven to 200C/180C fan forced. Line a large baking tray with baking paper. Place sweet potato on prepared tray. Sprinkle with paprika and spray lightly with olive oil. Bake, turning halfway, for 25-30 minutes or until golden and crisp.
    2. Meanwhile, combine the beef, zucchini, quinoa, chives, mustard and egg in a large bowl. Season. Divide into 4 equal portions and shape into 9cm-wide patties.
    3. Heat a chargrill pan over medium-high heat. Spray the patties and mushrooms lightly with olive oil. Cook the patties and mushrooms for 4-5 minutes each side or until the patties are cooked through and the mushrooms are lightly charred and tender.
    4. Divide the mushrooms among plates and divide half the rocket among them. Top each with a patty and some capsicum, remaining rocket and a dollop of pesto. Serve with the sweet potato chips.

    #5 Smoky pork with corn

    Ingredients:

    • 1 orange, rind finely grated, juiced
    • 1 tablespoon red wine vinegar
    • 1 teaspoon smoked paprika
    • 1 teaspoon ground cumin
    • 1 garlic clove, crushed
    • 1 teaspoon honey
    • 1 long fresh red chilli, deseeded, finely chopped
    • 4 (about 125g each) pork loin steaks
    • 2 large corncobs, husk and silk removed
    • 250g baby capsicums, halved, deseeded
    • 400g can black beans, rinsed, drained
    • 100g baby rocket leaves

    Instructions:

    1. Combine the orange rind and juice, vinegar, paprika, cumin, garlic, honey and chilli in a shallow glass or ceramic dish. Reserve 2 1⁄2 tbs of the marinade for the dressing. Add the pork to the marinade. Turn to coat. Cover and place in the fridge for 30 minutes to marinate.
    2. Preheat the barbecue grill or chargrill on medium-high and spray the corn and capsicum lightly with oil. Cook the corn, turning occasionally, for 6-8 minutes, and the capsicum for 2-3 minutes each side, or until tender and lightly charred.
    3. Meanwhile, drain pork from the marinade. Grill pork for 3 minutes each side or until cooked to your liking. Transfer to a plate, cover loosely with foil and set aside for 3 minutes to rest. Slice the pork.
    4. Cut the corn from cobs. Place in a large bowl. Add the capsicum, black beans and rocket and toss to combine. Top salad with the pork. Drizzle with the reserved dressing.
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