There’s nothing better than a warm bowl of soup on a chilly fall day. This soup contains kale, a superfood that is packed with vitamins, minerals and cancer-fighting enzymes. It contains loads of vitamin A, vitamin C, B6, manganese, calcium, copper and potassium.
Servings: 10

Here’s what you need…

• 1 cup dried pinto beans
• 1 large yellow onion
• 1 Tablespoon olive oil
• 4 cloves garlic, minced
• 4 cups filtered water
• 2 bouillon cubes
• dash of freshly ground sea salt
• dash of freshly ground pepper
• 2 bay leaves
• 2 teaspoons dried rosemary, crushed between your fingers
• 5 large carrots, diced
• 2 bunches kale, chopped

1- Bring a large pot of water to a boil, add the beans and cook for 60-90 minutes. Drain and set aside.

2- In your soup pot heat the olive oil over medium heat. Add onion and garlic and cook for 5 minutes.
3- Add the cooked beans, water, bouillon, salt, pepper, bay leaves, rosemary, and carrots. Simmer for 15-20 minutes. Add the kale and cook another 15 minutes or until kale is tender. Add more water if needed.

4- Remove the bay leaves, add more salt and pepper if needed.

Nutritional Analysis: One serving equals: 112 calories, 2g fat, 20g carbohydrate, 7.3g fiber, and 6g protein.

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Here is a simple, wholesome meal that is ready in 30 minutes – perfect for busy weekday dinners. There’s no reason to hit the take out line when you have this quick and delicious recipe on hand. Eating simple, wholesome meals like this and exercising regularly will get you to your goal weight.
Servings: 4

Here’s what you need:

• 1 cups cooked quinoa
• 1 tsp olive oil
• 1/2 onion, chopped
• 1 clove garlic, minced
• 1/2 red bell pepper, chopped
• 1/2 green bell pepper, chopped
• 1/2 yellow bell pepper, chopped
• 1 ear of corn, kernels cut from cob
• Handful of asparagus stalks, cut into 1 inch pieces
• 2 cups baked chicken breast, cut into small cubes
• 1 can of organic black beans, drained and rinsed
• splash of lemon juice
• splash of lime juice
• dash of salt and pepper
• splash of soy sauce
• 1/4 cup fresh parsley, finely chopped

1. Cook the quinoa and set aside. Place a large saucepan over medium heat. Add the oil, onion and garlic. Sauté for about 3 minutes. Add the bell peppers, corn and asparagus, cook until the vegetables are tender. Add the chicken and beans, cook for another 10 minutes, adding the rest of the ingredients.
2. Place a serving of quinoa on each plate and top it with the vegetable mix.

Nutritional Analysis: One serving equals: 293 calories, 5g fat, 32g carbohydrate, 4.6g fiber, and 29.4g protein.

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Not all PB&J sandwiches were created nutritionally equal. It all depends on the quality of the ingredients that you use.

If you use white bread, corn syrup-filled peanut butter and refined sugar-filled jelly, the result would be a sandwich that will skyrocket your blood sugar, promotes fat storage and leaves you feeling hungry a short time later.

However, if you make this recipe, with sprouted grain bread, true peanut butter made from one ingredient: peanuts, and fruit preserves that are naturally sweetened with fruit juice rather than sugar, then the result would be a nutritionally dense food that would promote stable blood sugar levels and provide you with hours of sustained energy.

Your kids will love the fun twist of having their sandwich grilled and stuffed with banana slices!

Servings: 1 Here’s what you need:

• Sprouted grain bread
• 1 Tablespoon pure peanut butter (no added sugar or corn syrup)
• 1 Tablespoon natural fruit spread (no added sugar or corn syrup)
• 1/2 of a banana, sliced

1. Spread one piece of bread with peanut butter and the other with fruit spread. Line one side with the sliced bananas and sandwich it.
2. In a grill pan over medium heat, grill each side until grill marks appear and the sandwich is warmed.

Nutritional Analysis: One serving equals: 380 calories, 8.7g fat, 53g carbohydrate, 9g fiber, and 13.2g protein

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Want fish in a flash? This recipe offers a healthy and delicious serving of cod crusted with breadcrumbs and enhanced with citrus zest.
Yield: 6 servings

Here’s what you need…

• 1 cup panko breadcrumbs
• 2 tablespoons unsalted butter (melted)
• 1/4 up chopped parsley
• 1 teaspoon grated orange zest
• 1 teaspoon grated lemon zest
• 1 teaspoon grated lime zest
• 6 (6 oz) skinless cod fillets (1.5 inches thick, with bones removed)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

1. Preaheat oven to 450 degrees. Line a baking sheet with parchment paper.
2. Combine panko, butter, parsley and citrus zest until evenly mixed. Place the cod fillets on the prepared baking sheet. Season the fillets with salt and pepper. Top with the panko mixture, pressing it onto the fillets.
3. Roast until the breadcrumbs are browned and the cod is fully cooked, about 10 minutes.

Nutritional Analysis: One serving equals: 122 calories, 3.5g fat, 10g carbohydrate, .5g fiber, and 12g protein.

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Think of this recipe as your own can of spinach. While your muscles may not instantly grow to three times their size,

your body will surely experience a nutritious surge.
Yield: 2 servings

Here’s what you need…

• 1 cup packed fresh spinach
• 2 green apples
• 4 large carrots
• 1 Tablespoon fresh ginger
• Juicing machine

1. Wash the vegetables, cut the ends off the carrots and peel the ginger.
2. Run each item through the juicer. Mix until combined, pour into two glasses and enjoy.

Nutritional Analysis: One serving equals: 139 calories, .5g fat, 34g carbohydrate, .8g fiber, and 2g protein.

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Tuna is one of those healthy items that’s found in the inner aisles of the grocery store-so venture down the aisle and pick out white albacore packed in water. This is an ultra-healthy meal that is high in protein and low in fat.

Yield: 2 servings

Here’s what you need…

• 1 can albacore chunk tuna, packed in water
• 2 Tablespoons finely chopped white onion
• 1/2 red bell pepper, finely chopped
• 1/2 yellow bell pepper, finely chopped
• 1/2 apple, finely chopped
• 2 Tablespoons nonfat mayonnaise
• 1 Tablespoon nonfat ranch salad dressing
• 1 teaspoon dried dill
• 4 large lettuce leaves, washed
• Pepper to taste

1. Combine the tuna, onion, bell pepper, and apple in a medium bowl. In a small bowl mix the mayonnaise, ranch dressing and dill.
2. Add the mayonnaise mixture to the tuna and mix until well combined.
3. Arrange the lettuce leaves on two plates, and fill with tuna. Garnish with a dash of pepper.

Nutritional Analysis: One serving equals: 124 calories, 1.5g fat, 13g carbohydrate, 2.7g fiber, and 14g protein.

Stop drowning your tuna in mayo, instead try this light recipe. Fresh carrot, tomato and lettuce combined with a touch of red wine vinegar, give this tuna pocket a burst of refreshing flavor. Use an herb salad mix for an even better flavor.

Yield: 2 servings

Here’s what you need…

- 1 medium tomato, diced
- 1 small carrot, peeled and shredded
- 5 oz can white albacore tuna, in water
- 1 cup mixed lettuce
- 2 teaspoons red wine vinegar
- Dash of pepper
- 2 whole wheat tortillas


1- In a medium bowl mix together the tomato, carrot and tuna. Add the lettuce and drizzle with vinegar. Mix well and add dash of pepper.

2- Serve half of the tuna mixture in each tortilla.

Nutritional Analysis: One serving equals: 188 calories, 3g fat, 16g carbohydrate, 9 g fiber, and 23g protein.

Typically rice is filled solely with carbohydrates, but this Express Fat Loss  recipe combine brown rice with protein.

Egg whites, broccoli, celery, mushrooms, onions and  spinach mix with brown rice to create a

tasty, filling and healthy dish. Top  with salsa for an extra flavor kick.

Servings: 2

Here’s what you  need…

1/2 cup chopped broccoli
1/2 cup chopped onion
1 cup sliced mushrooms
2 diced celery stalks
1 cup raw spinach
1/3 cup chicken broth
2 tablespoons lite soy sauce
1/4 cup long-grain brown rice
6 egg whites

1- Steam the broccoli until just tender. Coat a medium sized pan with cooking spray,
add the steamed broccoli, chopped onion, sliced mushrooms, diced celery, and raw spinach.
Cook on medium heat until the spinach has cooked.

2- Add the chicken broth, soy sauce and rice to the vegetable mixture and simmer
until the liquid is gone.

3- Add the egg whites and stir until the eggs are completely cooked.

Nutritional Analysis:
One serving equals: 380  calories, 1.8g fat, 54g carbohydrate, 3g fiber, and 33.1g protein

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Yield: 6 servings

Here’s what you need:

1 1/2 cups plus 3 tablespoons water or vegetable stock, divided
1 large size yellow onion, finely chopped
2 large size red bell peppers, seeded and chopped
2 or 3 garlic cloves, minced
1 teaspoon agave nectar or pure maple syrup
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1 teaspoon grated or minced fresh ginger
1/2 teaspoon saffron
2 medium size sweet potatoes or garnet or jewel yams, peeled and cut into 1/2 inch cubes
1 can (15oz) diced tomatoes, undrained
1 can (15oz) chickpeas drained and rinsed
Salt and pepper to taste

Heat 3 tablespoons of water or vegetable stock  in a soup pot over medium heat. Add onion, peppers and garlic, and cook for 5 minutes. If the liquid begins to evaporate, add a little more.
Stir in the agave nectar, coriander, cinnamon, cumin, ginger and saffron and cook for 1 minute, stirring constantly. Add sweet potatoes, and stir to coat. Stir in tomatoes, remaining 1 1/2 cups water and chickpeas. Bring to a boil, then reduce heat to low.
Simmer until sweet potatoes are tender, about 30 minutes. Season with salt and pepper, then serve over quinoa or brown rice.

Nutritional Analysis: One serving equals: 141 calories, 1g fat, 29g carbohydrate, 6g fiber, and 6g protein.

To get some great ideas for your future meal plan:   197 Healthy and Delicious Fat Burning Recipes.