Low in calories, carbohydrates hardly Our 60 best recipes for losing weight stimulate the fat burning properly and let the kilos melt

They believe to be slim and eat their fill is a contradiction in terms? Not correct! To lose weight you need not go hungry, but just eat the right thing at the right time - and hey presto, already states: Bye Wampe, Hello washboard. And all without hunger pangs! With our recipes for losing weight is no longer a problem. Exactly how this works in practice, we clarify here.

>>> The eight largest weight-loss error at lunch

So take off goes without going hungry

You want or need urgently to slim down a few kilos? Nothing easier than that! And to make things clear right at the beginning: that you want to lose weight, does not mean at the same time that you need from now on hunger. Because: Going to resist every bite and the Sixpack sake hungry (and cranky) to go through the day, is the wrong way to a flat middle. This has very simple reasons: If you starve your body gets survival fears. Now imagine again the question: What would you do if you had to fear a famine? Right, bunkering. And that's what makes your body well: He screwed his calorie needs back and now holds only the most essential metabolic processes going. Now, when you make food, your body is - simply put - everything to stash this sensibly as possible, in the form of lifebuoys.

>>> To create is an eating plan for losing weight

Even worse is it when you eat normally again after the hunger phase. Fearing a renewed famine, your body is hoarding even more so every bite and your weight fast again in the air, keyword yo-yo effect. Also fatal: During a radical diet, the body relies on the body's own protein back to gain energy and reduces your hard-earned muscle. This in turn lowers your basal metabolic rate even more. Vicious circle.

Count calories? No thanks!

Although strict calorie counting is not necessary definitely if you want to lose weight, you get around not quite to this topic. Because if you increase or decrease follows an logical principle: To lose weight, need to know how many calories he must take. Keywords for this: Negative or positive calorie balance. Because the pounds disappear only when you consume more energy than you take in. That makes sense, right? To calculate the best in our calorie calculator Your total daily calorie needs. To remove it, then stay including so be jumbled, week around 1-2 kilos around 200-300 calories (maximum 500 kcal). 

>>> Here you can find the calorie calculator

For more information about basal metabolic rate, calories & Co. Also read this article that explains in detail again what it has and with the caloric needs to feel like you can create a personal diet plan itself.

How many meals to lose weight are suitable?

On the question "How many meals are ideal for losing weight?" Unfortunately, there is no single answer. While some say five to seven small meals would be spread throughout the day perfect to fuel the metabolism permanently, others swear by three main meals without intermediate snacks to give the body time and opportunity to reduce insulin levels and burn body fat. A package solution is not here, but is different from person to person. During need a snack, not to propose at the main meals over the traces, others should be content with three large meals because they would take up unnecessary in between snacks many extra calories. If three, four or five meals - listen to your gut feeling.

>>> With these 10 fat killers the Wampe melts

Remove with low calorie recipes

Instead of starving, it is now called: Eat enough of AND slim! Yes, it is - with the right weight-loss recipes. But how exactly do they look? What nutrients are especially important in weight loss, which you should avoid? It's simple: Put on low carb, so a protein-rich, carbohydrate-reduced diet. But why low carb recipes are as good as recipes for losing weight? It's simple: protein saturates very good and long lasting, food cravings or hunger pangs stay out. Likewise, high insulin peaks, which occur in particular after consumption of carbohydrate-rich food and inhibit the body in derFettverbrennung. Exactly how the low carb diet works and how to create low-carbohydrate meals, read here.

Put in losing weight on protein foods

The formula for Sixpack so is protein high, carbohydrates down. Conversely, this also means saying goodbye to plenty of bread, pasta, rice, sweets, white flour products and Co. Instead, you may make friends with eggs, dairy products, meat, fish and legumes, because that should now end up with each of your meals plenty on the plate , But do not worry, all on cereals and carbohydrates you need not do without. Did you know for example that the pseudo grain quinoa is also a great source of protein? Now you must combine the protein-rich foods only in a meal and finished her weight-loss recipe!

>>>Lose weight the protein diet - how it works

But every lunchtime steak with salad or every morning Magerquark with nuts, is not varied over time, still healthy. Therefore, we have the best protein-rich recipes for losing weight in our picture gallery (picture gallery is integrated at the beginning of the article) put together for you. Click through and you will notice, as can be delicious slimming - we wish good appetite!

Texas tuna and bean salad2/62 |
Texas tuna and bean salad
@Jeff Harris

Recipe: Texas tuna and bean salad

This cold bean salad is a true culinary Tex-Mex treat. Not only for the palate - also visually impresses with its wild blaze of color

Ingredients for 1 serving (s)

  • 5 medium (s) Cherry tomato (n)
  • 80 g of tuna in its own juice
  • 50 g Kidney bean (s) (canned)
  • 1 medium (s) red onions
  • 50 g of corn
  • 1 tablespoon olive oil
  • 1 tablespoon parsley
  • salt
  • pepper

preparation
Texas tuna and bean salad

  1. Tomatoes into quarters, cut onion into small pieces.
  2. Mix with remaining ingredients, sprinkle with chopped parsley and season with salt and pepper. Finished!
  • Calories (kcal) 260

Paleo steak with wild garlic crust3/62 |
Paleo-steak with asparagus
@ paleotogo.de

Recipe: Paleo-steak with asparagus

This juicy steak with Bärlauchtopping convinced with wonderfully fresh taste and of course a good portion of protein - an ideal summer main course after a hard workout. Alternatively, makes this recipe just as well on the grill

Ingredients for 2 portion (s)

  • 300 g of beef steak (s) (recommended: hip)

For the wild garlic topping:

  • 40 g Bärlauch
  • 1 tablespoon olive oil
  • 2 tablespoons almonds (grated)
  • 2 EL cashews (chopped)
  • 1/2 medium (s) Lemon (n)
  • 2 tsp mustard
  • salt
  • pepper

For the asparagus and strawberry garnish:

  • 400 g green asparagus
  • 200 g of strawberry (n)
  • 3 branches basil (chopped)
  • 2 handfuls of wild garlic
  • 1/2 medium (s) Lemon (n)
  • 1 tablespoon balsamic
  • pepper

preparation
Paleo-steak with asparagus

  1. For the garnish halve the strawberries and / juice with basil, olive oil, balsamic vinegar, lemon rind and marinate some pepper. ask then cool.
  2. For the wild garlic crust cut the wild garlic small and with the olive oil, lemon juice / bowl, mix mustard and almonds. Cashews and season with salt and pepper.
  3. Preheat oven (200 degrees hot air).
  4. Wash asparagus and cut away the woody end. Heat some olive oil in a pan, add the asparagus and cook for about 2-3 minutes on high, stirring constantly. Then reduce the heat and continue to fry.
  5. Heat olive oil in another pan, add steak and on each side of 1.5 minutes on high sear. Remove the steak and place on baking sheet. Season with salt and pepper, steak and sprinkle with Bärlauchtopping and free for 3 minutes at 200 degrees in the oven. Then finish fry for another 3 minutes at 160 degrees hot air + grill.
    7. Meanwhile, cut the remaining wild garlic into large strips and add along with the strawberries with asparagus and short (!) Fry,

Thank Paleo To Go for this phenomenal Paleo recipe. More at www.paleotogo.de

Herbal steaks4/62 |
Herbal steaks
@Arla Kærgården

Recipe: Herb-steaks

Classic goes herbs: butter with fresh herbs refined beefsteak

Ingredients for 4 serving (s)

  • 600 g of beef steak (s)
  • 75 g Olive Green (n)
  • 60 g of cream cheese, Doppelrahmstufe
  • 125 g herb butter
  • 1 teaspoon balsamic cream (light)
  • 8 medium (s) Cherry tomato (n)
  • salt
  • Pepper (roughly ground)

preparation
Herbal steaks

  1. pat steaks dry and season with salt and pepper. Finely dice the olives, mix with cream cheese and 2/3 of the herb butter and season with balsamic cream, salt and pepper.
  2. Wash the tomatoes, cut in half and place cut side up, on a grill pan. Distribute remaining herb butter in small pieces on the tomatoes.
  3. cook steaks and tomatoes on the grill. easily melt the cream on the steaks and serve with the tomato to the steaks. Serve with fresh baguette.
  • Tip: Instead of beef and salmon steaks taste very good.
  • Calories (kcal) 454
  • Eiweiß34,3g
  • Kohlenhydrate2,8g
  • Fett33,9g

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Pork with vegetables6/62 |
Pork, Asian style
@Antonis Adulleos

Recipe: Pork, Asian style

This dish is fiery in several ways: We ignite your taste buds and makes sure that you do not burn during sex

Ingredients for 2 portion (s)

  • 100 g rice, raw
  • 4 tsp peanut oil
  • 280 g pork cutlet
  • 1 medium (s) Onion (s) (medium)
  • 1/2 tsp chilli flakes
  • 2 medium (s) zucchini (small)
  • 4 tsp soy sauce
  • 2 medium (s) carrot (n)
  • 1/2 medium (s) peppers (yellow)
  • 3 Zehen Knoblauch
  • 1/2 teaspoon ginger (grated)
  • 1 teaspoon flour
  • salt
  • pepper

preparation
Pork, Asian style

  1. Prepare rice according Packunsanleitung.
  2. For the pork now first rinse the steak meat, dry it, then cut across the grain into bite-size strips. This then roll in flour - wherein the meat remains juicy inside and is browned gorgeous from the outside.
  3. In a pan fry the floured meat strips without Oil on very small step on. Apply the strip when a page has only been turned brown.
  4. Cut zucchini, carrots and peppers into small, about 2 cm long strips. Then release the ginger from the pan and finely grate. Peel Knobi, chop into fine pieces or press through the press.
  5. Chop the onion into small pieces. Heat peanut oil with the pepper flakes in a wok pan, then fry the onion pieces at low temperature.
  6. Take the glassy fried onion pieces from the pan, set aside. This way, you prevent the onion in frying the other ingredients charred afterwards. Then fry the vegetables, give grated ginger and chopped / crushed garlic into the still-oiled skillet, stirring constantly over medium heat 4 to 5 minutes. Due to this very short cooking the vegetables remain crisp and retains its bright colors. You can then add the chopped onion again.
  7. Now the meat is ready. Mix the strips under the remaining ingredients and cook everything together again around 2 minutes.
  8. Last season with pepper, salt and soy sauce. Serve pork with rice.
  • Calories (kcal) 300
  • Eiweiß43g
  • Kohlenhydrate22g
  • Fett11g

Grilled salmon with rice and vegetables7/62 |
Grilled salmon with pumpkin risotto and grilled vegetables
@Jeff Harris

Recipe: Grilled salmon with pumpkin risotto and grilled vegetables

Pumpkin seeds are crunchy fat burner. They contain the mineral zinc, which activates enzymes that slow the cravings for high-calorie cravings

Ingredients for 1 serving (s)

  • 120 g salmon (fillet)
  • 1/2 medium (s) eggplant (n)
  • 1/4 medium (s) Zucchini
  • 1/2 medium (s) Peppers
  • 1 teaspoon of olive oil
  • 50 g rice, raw
  • 1 teaspoon pumpkin seeds

preparation
Grilled salmon with pumpkin risotto and grilled vegetables

  1. Salmon fry coated in a grill pan or directly on the grill 3 to 4 minutes per side.
  2. small cut vegetables, brush with olive oil and also a barbecue.
  3. Cook the rice and mix the pumpkin seeds at the end. All serve together.
  • Calories (kcal) 390

Shrimp pan8/62 |
Shrimp with zucchini and tomatoes
@Shutterstock

Recipe: shrimp with zucchini and tomatoes

A quick vegetable stir-fry with shrimp that has it all. Hardly carbohydrates and plenty of protein. However, the shrimp must be in the majority and the spices are finely dosed. Enjoy the rewards of work!

Ingredients for 4 serving (s)

  • 4 medium (s) Zucchini
  • 400 g shrimp
  • 1 clove of garlic
  • 30 g shallot (n)
  • 4 medium (s) carrot (n)
  • 8 medium (s) Tomato (n)
  • 4 tablespoon olive oil
  • 1/2 tsp salt
  • White pepper
  • 1 tablespoon parsley (chopped)
  • 1 tbsp lemon juice

preparation
Shrimp with zucchini and tomatoes

  1. zucchini cut into thin strips.
  2. Finely chop the shallots and garlic, dice the carrots small. Tomato Peel and dice The pulp.
  3. Heat half the oil in a pan. A few sprigs of rosemary pour in shrimp fry until they change color, then keep warm. Season to taste with a dash of lemon.
  4. In the remaining oil shallots and garlic, then fry the carrots and finally the tomatoes. Add shrimp and zucchini.
  5. Refine salts, peppers and lemon juice and parsley.

Sixpack kitchen: Our 60 best weight-loss recipes9/62 |
Chicken skewers
@Jeff Harris

Recipe: Chicken skewers

Chicken is the ideal ingredient to successfully pounds to lose: it saturates without containing a lot of fat and supports - the high protein content - at the same time building muscle

Ingredients for 1 serving (s)

  • 125 g of chicken breast (fillet, diced)
  • 1 medium (s) pepper (diced)
  • 1/2 medium (s) onions (cut into pieces)
  • 4 medium (s) mushroom (s) (quartered)
  • 1 tablespoon olive oil
  • salt
  • Pepper (fresh from the mill)

preparation
Chicken skewers

  1. wet ingredients thin with olive oil, season with salt and pepper. put alternately on wooden skewers.
  2. Bake in a preheated oven at 160 ° 8 to 10 minutes. turn every 2 minutes. Alternative: grill or fry in a pan.

 

  • Calories (kcal) 271

Lime shrimp on wild rice10/62 |
Lime shrimp on wild rice
@Plamen Petkov

Recipe: lime shrimp on wild rice

With only 73 calories per 100 grams of shrimp have a lot less calories than most fish. The protein is also easy to digest

Ingredients for 1 serving (s)

  • 150 g Mangold (alternatively: spinach)
  • 150 g zucchini
  • salt
  • pepper
  • 50g brown rice, raw
  • 150 g shrimp
  • 1 tablespoon olive oil
  • 2 tsp coriander (fresh, chopped)
  • 2 dashes lime juice
  • salt
  • pepper

preparation
Lime shrimp on wild rice

  1. Prepare the rice according to package instructions. The shrimp in hot oil from both sides fry 3 to 4 minutes until they are pink.
  2. Mangold (or spinach) and zucchini wash, cut and add to the shrimp to the pan. Then season with salt and pepper.
  3. Combine shrimp and vegetables with rice, season with coriander, lime juice, salt and pepper and serve.
  • Calories (kcal) 380

Sixpack kitchen: Our 60 best weight-loss recipes11/62 |
Flash Gazpacho
@Shutterstock

Recipe: Gazpacho Lightning

So does "cooking" fun: all ingredients in a blender throw and finished the flash soup. And healthy, it is also: the phytochemical lycopene from tomatoes is in the body to hunt for harmful free radicals and renders them harmless

Ingredients for 2 portion (s)

  • 500 g of tomato (n) (fresh or without skin from the can)
  • 1 medium (s) cucumber (s) (peeled)
  • Tablespoon olive oil 2
  • 2 tablespoons vinegar
  • 1 clove of garlic
  • 2 ice cubes
  • salt
  • pepper

preparation
Flash Gazpacho

  1. Dice the tomatoes and (peeled) cucumber.
  2. Puree in a blender with olive oil, vinegar, garlic, ice cubes. Season with salt, pepper.?
  • Tomato and cucumber cubes make great as a topping (as in the photo).
  • Tip: If you have no mixer in the house, which the gazpacho with a blender succeed!
  • Calories (kcal) 201

Sixpack kitchen: Our 60 best weight-loss recipes12/62 |
Mixed salad with white beans
@Craig Cutler

Recipe: Mixed salad with white beans

The more colorful the salad, the better: they are the valuable plant compounds such as carotenoids that give the vegetable color

Ingredients for 4 serving (s)

  • 4 rods Asparagus
  • 1 medium (s) carrot (n)
  • 4 leaves endive
  • 1 medium (s) Zucchini
  • 1/2 medium (s) peppers (red)
  • 10 medium (s) Zuckerschote (n)
  • Tablespoon olive oil 2
  • 1 tbsp lemon juice
  • 1 tablespoon white wine vinegar
  • salt
  • Pepper (fresh from the mill)
  • 400 g of kidney bean (s)
  • 3 EL goat cheese
  • 25 g sprouts (e.g., alfalfa, alternatively: pea leaves)

preparation
Mixed salad with white beans

  1. cut asparagus and carrots into thin slices.
  2. Zucchini quarters lengthwise and cut as endive, pepper and sugar snaps into narrow strips.
  3. Mix olive oil, lemon juice and white wine vinegar in a large bowl and season with salt and pepper. Beans drain and place together with the chopped vegetables in the bowl. The Stir ingredients until everything is wet with the sauce.
  4. Distribute salad on the plate and garnish with fresh goat cheese and pea leaves or alfalfa sprouts.
  • Calories (kcal) 190
  • Eiweiß8g
  • Kohlenhydrate20g
  • Fett10g

lentil soup13/62 |
Greek Vegetable Soup
@Jonathan Kantor

Recipe: Greek Vegetable Soup

Soup - a poor man's food? Or bland appetizer that should only fill the stomach? Are you kidding me? Are you serious when you say that! Who looks out of the box will be rewarded with delicious: Such as this Greek lentil soup

Ingredients for 4 serving (s)

  • 1 medium (s) Onion (n)
  • 1 clove of garlic
  • 1 celery
  • 1 medium (s) carrot (n)
  • 1/2 tablespoon olive oil
  • 250 ml vegetable
  • 500 ml water
  • 300 g of tomato (s) (canned)
  • 100 g lentils, dry product (red or brown)
  • 1/3 tsp thyme
  • 1/3 tsp basil

preparation
Greek Vegetable Soup

  1. Peel the onion and garlic and chop finely. Then brush celery, carrot, peel and chop both finely.
  2. Heat the oil in a medium saucepan, fry onion for 2 to 3 minutes. After that fry garlic, celery and carrots for 3 to 4 minutes.
  3. Vegetable broth, water and remaining ingredients to give, bring to a boil. Reduce heat and simmer 15 to 20 minutes, until the lentils are tender. Remove the bay leaf before serving.

 

  • Calories (kcal) 74
  • Eiweiß3g
  • Kohlenhydrate8g
  • Fett3g

Classic Hummus Recipe14/62 |
make hummus itself - how it works
@Brent Hofacker / Shutterstock.com

Recipe: Hummus make itself - how it works

Hummus is the perfect vegetarian sandwich spread or dip - and bring variety to the table. Tastes delicious hummus as a sandwich topping or simply crackers

Ingredients for 4 serving (s)

  • 400 g chickpeas, tin
  • 2 tablespoons sesame paste
  • 2 medium (s) Lemon (s) (squeezed)
  • 4 Zehen Knoblauch
  • 2 tablespoons cumin
  • 1 Chili Pepper (dried)
  • 1 tablespoon curry powder
  • salt
  • pepper
  • 1 dash of olive oil
  • 1 pinch of paprika

preparation
make hummus itself - how it works

  1. Drain the chickpeas and absorb the liquid.
  2. Add the chickpeas with tahini, garlic, lemon juice, the chili pepper, curry, salt and cumin in blender. For a creamy consistency with the mass of the collected liquid and 3 to 4 EL oil is mixed.
  3. Thereafter, the whole for at least 2 hours is covered in the refrigerator. Before serving, the humus is sprinkled with a mixture of oil and paprika. To freshly baked pita bread dip is sure to be one of your favorites.
  • Calories (kcal) 275
  • Eiweiß4,5g
  • Kohlenhydrate11,6g
  • Fett23,4g

Berry nut muesli15/62 |
Berry Nut cereal with flaxseed
@Shutterstock

Recipe: Berry Nut cereal with flaxseed

say meet in this shell and write five power foods together. You can start the day hardly rich

Ingredients for 1 serving (s)

  • 200ml milk
  • 50 g Oatmeal
  • 50 g of blueberry (n)
  • 1 EL walnuts
  • 1 teaspoon flaxseed
  • 1 teaspoon honey
  • 1 pinch of cinnamon

preparation
Berry Nut cereal with flaxseed

  1. Pour all ingredients into a cereal bowl and stir well. Finished!

sweet potato soup16/62 |
Sweet potato soup with ginger and carrot
@Jonathan Kantor

Recipe: Sweet Potato and carrot with ginger

Soups are tasty, nutritious and suitable both as a starter and as a hearty main course. Another plus: Who cooks his own soup, can be absolutely sure that no hydrogenated fats, sugar, flavorings or glutamate are in

Ingredients for 4 serving (s)

  • 2 medium (s) Onion (n)
  • 4 medium (s) sweet potato (n)
  • 8 medium (s) carrot (n)
  • 1 tablespoon ginger (inserted)
  • 4 tablespoon olive oil
  • 1200 ml vegetable stock
  • salt
  • pepper
  • 2 tsp fresh cream

preparation
Sweet potato soup with ginger and carrot

  1. Peel the onion, sweet potato and carrots. The first two dice, cut carrots into slices. Chop ginger small.
  2. Heat the oil in a large pot and add diced onions. Fry 2 to 3 minutes and quench with broth and water. Then add sweet potato, carrots and ginger and bring to a boil. reduce heat by half, simmer about 15 minutes, the soup until the vegetables are soft.
  3. Remove the pot from the heat and allow soup to cool slightly, then puree. If it is too thick, simply dilute with a little broth. Season with salt and pepper.

As needed with soy or plain yogurt or sour cream (depending on whether you are vegan or not) decorate.

 

  • Calories (kcal) 104
  • Eiweiß2g
  • Kohlenhydrate14g
  • Fett5g

Fat-away salad with chicken and chilli17/62 |
Fat-away salad with chicken & chili
@Rob White

Recipe: Fat-away salad with chicken & chili

This exotic papaya and chilli salad Hähnchbrust bring your body fat to melt

Ingredients for 1 serving (s)

  • 150 g chicken breast
  • 1/4 medium (s) papaya
  • 1 slice of pineapple
  • 1 medium (s) Fig (s)
  • 1 EL oatmeal
  • 100 g of corn salad
  • 2 Chili Pepper (small)
  • 1 teaspoon of olive oil
  • 2 EL natural yoghurt (low-fat)
  • pepper

preparation
Fat-away salad with chicken & chili

  1. Wash lettuce and pat dry.
  2. Chicken Fry and cut into strips.
  3. Peel papaya and dice, also cut pineapple and fig small.
  4. Finely chop the chilli and mix together with the fruits and lettuce in a bowl and place in a bowl. Chicken distribute it and sprinkle oatmeal.
  5. Stir dressing of olive oil, yogurt and pepper over the salad Enter.
  • Calories (kcal) 397
  • Eiweiß40g
  • Kohlenhydrate41g
  • Fett10g

Raw vegetables with bean dip18/62 |
Raw vegetables with bean dip
@Plamen Petkov

Recipe: Raw vegetables with bean dip

The nearly fat-free refried beans provides important vegetable protein and has a high fiber content. Both saturated long

Ingredients for 1 serving (s)

  • 100 g of kidney beans, canned (Dose)
  • 1/2 medium (s) Tomato (n)
  • 1/4 medium (s) Onion (n)
  • 1 teaspoon cumin
  • 2 medium (s) carrot (n)
  • 3 celery stalks
  • 5 medium (s) radishes
  • 1/2 medium (s) Peppers

preparation
Raw vegetables with bean dip

  1. Drain beans and place in a bowl.
  2. Tomato and onion mince, and stir with cumin to a paste.
  3. wash the remaining vegetables and cut into small pieces for dipping.

 

  • Calories (kcal) 163

Moroccan Vegetable Soup19/62 |
Moroccan vegetable soup with chickpeas
@Jonathan Kantor

Recipe: Moroccan vegetable soup with chickpeas

Now something on the spoon! Namely this Moroccan vegetable soup with couscous and artichoke hearts!

Ingredients for 4 serving (s)

  • 100 g zucchini
  • 100 g chickpeas, tin (tinned)
  • 4 medium (s) artichoke hearts
  • 2 tablespoons parsley
  • 2 rod Spring onion (n)
  • 750 ml vegetable
  • 250 ml water
  • 400 ml of tomato (s) (peeled from the can)
  • 150 g couscous, raw
  • 50 g raisins
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1/2 tsp basil (fresh or dried)
  • 1/2 teaspoon oregano (fresh or dried)

preparation
Moroccan vegetable soup with chickpeas

  1. Wash zucchini, halved and cut into slices. Drain the chickpeas. Artichoke hearts into quarters, chop parsley, cut green onions into fine ring.
  2. bring vegetable stock and water in a pot to boil. then reduce heat and add the remaining ingredients. simmer without a lid 5 to 7 Minten, then season with salt and pepper.
  • Calories (kcal) 223
  • Eiweiß9g
  • Kohlenhydrate42g
  • Fett2g

Tummy burger with chicken and pineapple20/62 |
Tummy burger with chicken
@Mitch almond & Thomas MacDonald

Recipe: Tummy burger with chicken

Thanks to its crispy chicken breast and fresh pineapple this Cheeseburger offers great taste, but relatively few calories. The perfect combination thus to decrease quickly

Ingredients for 4 serving (s)

  • 4 chicken breast (fillets a 100 gram)
  • 150 ml teriyaki sauce
  • 1 medium (s) red onions
  • 1 Chili Pepper
  • 4 slices of Emmentaler
  • 4 slices of pineapples
  • 4 medium (s) Vollkornbrötchen

preparation
Tummy burger with chicken

  1. In a freezer bag inserting the chicken breast in teriyaki sauce and at least 20 minutes (but not more than 12 hours) chill. cut onion and chili in narrow rings.
  2. Take chicken out of the freezer bag, 4 grilling to 5 minutes over high heat. Laying turn and immediately each 1 slice of cheese on each fillet. Grilling, until the cheese melts and the chicken is cooked.
  3. The rolls cut and brown slightly the halves on the grill grate. grilled pineapple 3 minutes from each side. Then the rolls with chicken, onions, chili and pineapple prove.
  • Calories (kcal) 456
  • Eiweiß39g
  • Kohlenhydrate58g
  • Fett13g

Sixpack kitchen: Our 60 best weight-loss recipes21/62 |
Chicken in lemon and thyme sauce
@Shutterstock

Recipe: Chicken in citrus and thyme sauce

Stay away from greasy gravies! The exotic combination of fruit and chicken will tickle your taste buds to ecstasy

Ingredients for 2 portion (s)

  • 2 medium (s) Lemon (n) (organic)
  • 1 medium (s) Orange (n)
  • 1 medium (s) Grapefruit
  • 1/2 clove of garlic (chopped)
  • 1 medium (s) Onion (s) (small)
  • Tablespoon olive oil 2
  • Thyme (fresh)
  • 400 g of chicken breast (fillets)
  • salt
  • pepper

preparation
Chicken in lemon and thyme sauce

  1. Heat the zest and juice of 1 organic lemon with pulp from one another lemon, 1 orange and 1 grapefruit in the pan: For the sauce.
  2. Then finely chop garlic and onion, olive oil and add a few fresh thyme leaves.
  3. The chicken fillets rub evenly with olive oil, sprinkle with salt and pepper, fry and serve with the citrus sauce

Avocado and spinach smoothie22/62 |
Avocado and spinach smoothie
@Shutterstock

Recipe: Avocado and spinach smoothie

Green smoothies you can drink, but also as spooning cold soup or pudding

Ingredients for 2 portion (s)

  • 1/2 medium (s) Avocado (s)
  • 1 medium (s) Lemon (s) (peeled)
  • 1 handful of baby spinach
  • 4 stalks of celery
  • 1/2 l of water

preparation
Avocado and spinach smoothie

  1. coarsely chop ingredients.
  2. Put everything in a blender, fill with water and mix fine.

Stuffed peppers with couscous and feta23/62 |
Mediterranean peppers with couscous and feta
@Shutterstock

Recipe: Mediterranean peppers with couscous and feta

Bring color and variety to the plate and fill the colorful peppers with colorful interior: Mediterranean ingredients like feta and olives pimp the couscous filling on really

Ingredients for 4 serving (s)

  • 4 medium (s) Paprika
  • 50 g of pine nuts
  • salt
  • 200 g couscous, raw
  • 20g butter
  • 200 g Feta
  • 4 stalks of basil
  • 8 Olive (s) (pitted)
  • 4 medium (s) dried tomatoes in oil

preparation
Mediterranean peppers with couscous and feta

  1. Cut stems of peppers as small Deckelchen or the peppers into one half (small boat). Core peppers and wash well.
  2. Roast pine nuts in a nonstick skillet. When they are golden brown, remove and set aside.
  3. Boil the water and add salt. Remove the pot from the heat and add couscous while stirring. leave 2 minutes to swell in a closed pot. Butter in pieces, mix and finish on a low heat for about 3 minutes to cook.
  4. Cheese cubes. Wash basil, shake dry, pluck leaves from the stems and chop finely. give pine nuts, halved olives, dried tomatoes, cheese and basil to the couscous and peppers so fill (ground before with salt and pepper). Bake in a preheated oven (electric oven: 200 ° C / convection: 175 ° C / gas mark 3) Bake about 20 minutes. At the end of the grill can be 1-2 minutes until crisp.

Turkey fillet with ratatouille with rice24/62 |
Turkey breast with ratatouille
@Shutterstock

Recipe: Turkey breast with ratatouille

Super light - and the same in two senses: The preparation is also cooking beginners slight of hand and the recipe scores with few calories and carbohydrates. Top!

Ingredients for 1 serving (s)

  • 50 g leek
  • 100 g mushroom (s)
  • 1/4 medium (s) peppers (yellow)
  • 1 medium (s) red onions
  • 5 medium (s) Cherry tomato (n)
  • 120 g turkey breast
  • 50 g pumpkin (s)
  • 1/2 clove garlic
  • 1 EL rapeseed oil
  • 100 ml chicken broth
  • salt
  • pepper
  • 1 sprig of thyme
  • 1 sprig rosemary

preparation
Turkey breast with ratatouille

  1. Cut leeks, squash, peppers and onion into cubes, chili and leek in rings. Halve tomatoes or leave whole.
  2. Season turkey with salt, pepper and paprika. Then sear in pan coated in oil and remove. You can fry the fillet of or cut it into smaller pieces - as in the recipe image.
  3. Sauté vegetables with leek, onion and garlic in the dripping, pour in broth. Season with salt, pepper, thyme and chopped rosemary. passed with the fillet in a gratin dish and cook it all at 180 ° C for 20 minutes.

Sixpack kitchen: Our 60 best weight-loss recipes25/62 |
Warm mushroom and courgette salad on bed
@Shutterstock

Recipe: Warm Mushroom and courgette vegetables on salad

Warm vegetables on a crisp bed of lettuce - this sounds not only delicious, it tastes that way. And the best part: The court hardly provides carbohydrates and thus represents an ideal dinner

Ingredients for 1 serving (s)

  • 100 g mushroom (s)
  • 1/4 medium (s) Zucchini
  • 1 EL rapeseed oil
  • salt
  • pepper
  • 1 handful of iceberg lettuce (mixed)
  • 1 medium (s) Tomato (n)
  • 1 teaspoon herbs (frozen)
  • 1 teaspoon cider vinegar
  • 1 tablespoon water

preparation
Warm mushroom and courgette salad on bed

  1. Fungi with a dry cloth to clean, cut into slices. Cut zucchini into 2 x 2 cm cubes.
  2. heat a mini dash of oil in a pan and zucchini cubes, mushrooms about 4 min. fry the, season with salt, pepper, leave to cool.
  3. clean, wash, spin dry in the meantime, iceberg lettuce and arugula. Cut the tomatoes into cubes.
  4. For the dressing, whisk together the specified rapeseed oil with apple cider vinegar and water, season with salt, pepper and herbs.
    Mix salad with tomato, dressing, serve with the mushrooms and courgettes together and enjoy the same.

 

Shiitake Chinese cabbage salad26/62 |
Crispy shiitake Chinese cabbage salad
@Kang Kim

Recipe: Crispy Shiitake Chinese cabbage salad

Chinese cabbage is a real health boosters: In addition to vitamin C and K, potassium, calcium and folic acid also stuck quality amino acids and Senfglykoside in Asian cabbage variety. These health-promoting combination has almost no other vegetables to offer

Ingredients for 2 portion (s)

  • 400 g shiitake mushrooms
  • 1/2 head cabbage
  • 1/4 head red cabbage
  • 5 medium (s) spring onion (n)
  • 1/2 bunch coriander
  • 2 EL rapeseed oil
  • salt
  • 2 tsp sesame seeds

For the dressing:

  • 3 tablespoons water
  • 2 tablespoons rice vinegar
  • 1 EL miso (red)
  • 2 teaspoons soy sauce
  • 1.5 cm ginger (grated)
  • 1 EL rapeseed oil
  • 1 tablespoon sesame oil

preparation
Crispy shiitake Chinese cabbage salad

  1. The mushrooms and cut into thin strips. removing the outer leaves of red cabbage and Chinese and cutting the rest with vegetable slicer or cutter into very fine strips. Clean spring onions and cut into rings. Then wash coriander, pat dry and chop finely.
  2. Preheat the oven to 200 degrees and line two deep baking sheets with parchment paper. Mix mushrooms with vegetable oil and salt in a bowl and then to distribute the two sheets that they are not aligned. Then bake for 20 to 25 minutes until they are shriveled.
  3. Combine all dressing ingredients in a shaker. Shake vigorously for 30 seconds, until all is interconnected.
  4. Get Roasted mushrooms from the oven and, together with China and red cabbage, scallions and cilantro in a large bowl. Shake dressing again vigorously before sending it over the salad.
  5. roast and sprinkle before serving over the salad to the conclusion sesame seeds in a pan without oil.

 

  • Calories (kcal) 306
  • Eiweiß11g
  • Kohlenhydrate36g
  • Fett16g

Sixpack kitchen: Our 60 best weight-loss recipes27/62 |
Asiapfanne with beef, broccoli and water chestnuts
@Levi Brown

Recipe: Asiapfanne with beef, broccoli and water chestnuts

Treat yourself to something. Exactly, this Asian beef here. Access deliberately to organic meat. For the flesh of organic cattle contains extra conjugated linoleic acid. The helps the body to melt excess pounds.

Ingredients for 1 serving (s)

  • 2 tablespoons teriyaki sauce
  • 1 tablespoon mustard (best honey mustard sauce)
  • 150 g of beef
  • 1 medium (s) carrot (s) (small)
  • 1/4 medium (s) Peppers
  • 100 g broccoli
  • 25 g of water chestnut (from the glass)
  • 2 tsp olive oil
  • 50 g rice, raw

preparation
Asiapfanne with beef, broccoli and water chestnuts

  1. The two sauces mix the diced marinated beef with it. At least 30 min- the longer, the better für's flavor.
  2. Meanwhile, carrots, peppers, broccoli and water chestnuts small schneiden.Brokkoli and carrots can be blanched minutes if necessary before 5 - then they are later but not as crisp.
  3. Meat in a little oil for 1-2 minutes sear (best in a wok of course), add vegetables and cook all over medium heat for 5-7 minutes.
  4. Rice cook and serve it.
  • Calories (kcal) 506

Salmon on salad28/62 |
Salmon on lettuce with nutty dressing
@Shutterstock

Recipe: Salmon on lettuce with nutty dressing

Light, spicy, healthy: From this field salad with fruity orange flavor and hearty salmon fillet topping you will can not get enough

Ingredients for 6 serving (s)

  • 900 g salmon (a fillet 150 g)
  • 500 g corn salad
  • 15 ml rapeseed oil
  • 500 g of tomato (n)

For the dressing:

  • 4 medium (s) Orange (n)
  • 6 tsp orange juice
  • 60 g hazelnuts (chopped)
  • 30 ml sherry vinegar
  • 15 ml Grand manner
  • 30 ml of milk (or cream)
  • 100 ml hazelnut oil
  • salt
  • pepper

preparation
Salmon on lettuce with nutty dressing

  1. filleting Orange: This will take you to the fine orange flesh, cut first set up the shell with a knife. This way you have the inner white skin removed - the pulp is exposed. Now fillet the orange over a bowl - the downward flowing juice you use for the sauce. Cut with a filleting knife Orange meat from each individual segment out. "Browse" Continue the individual segments as empty pages and so filleting the whole orange. What remains is the Orange backbone; For this you squeeze out the juice yet.
  2. Before you start preparing the sauce, wash the field salad thoroughly, he is usually very sandy (two to three times changing the water). Tip: snapping the small roots of the Tufted salad until the very end off, or else you have too many single leaf).
  3. For the salad dressing type of orange juice in a bowl. There are also salt, pepper, vinegar, Grand Marnier and cream, stir everything. Now slowly add the hazelnut and beat it until you get a creamy emulsion with a whisk. Finally, sprinkle in the chopped hazelnuts.
  4. Wash salmon fillet under water, and then divided into 12 equal pieces of about 5 mm thickness. Heat in a frying pan vegetable oil. Season the fillets with salt and pepper and place them into very hot fat. Fry the salmon short (1-2 minutes per side) until it is lightly browned. Note: Allow the salmon not too long in the pan, otherwise the meat falls apart. Place the pieces on a plate and brush it with orange juice and hazelnut.
  5. To serve: Spread the corn salad on the plate and add some salad sauce. Now enter two pieces of still warm salmon fillet on corn salad, lay between the salad, the orange segments, give again some sauce and drape a few chopped nuts on the salmon. Get yourself down on the table.

 

  • Calories (kcal) 287

Sharp tuna salad29/62 |
Sharp tuna salad with avocado
@Rob White

Recipe: Spicy tuna salad with avocado

Cheer on with this chili sharp tuna mix your powers of regeneration

Ingredients for 1 serving (s)

  • 1 medium (s) tomato flesh (n)
  • 100 g of tuna in its own juice
  • 0.5 medium (s) Avocado (s)
  • 100 g of kidney beans, canned (canned)
  • 0.5 medium (s) peppers (green)
  • 1 Chili Pepper
  • 75 g of brown rice, raw (cooked)
  • 1 tablespoon olive oil
  • 0.5 medium (s) Lemon (n)
  • 0.5 clove garlic

preparation
Sharp tuna salad with avocado

  1. Prepare rice according to package instructions.
  2. wash, tomato chili and pepper, remove the seeds and cut into small pieces. (From the chili just as much use as tolerated).
  3. Avocado cut in half, triggering pulp and cut into small cubes.
  4. Drain the beans and tuna.
  5. Squeeze the lemon dressing and mix with olive oil and crushed garlic. Add the rice in a bowl and mix the remaining ingredients together and add to the rice.

Sixpack kitchen: Our 60 best weight-loss recipes30/62 |
Steamed vegetable stir-fry with turkey breast
@Shutterstock

Recipe: Steamed vegetables pan with turkey breast

They are keen to experiment? And hungry? Then let your imagination run wild and substitute them vegetables pan with the goodies of your choice: mushrooms, peppers, parsnips or zucchini, carrots or broccoli - ends here only in the pan, what you like

Ingredients for 2 portion (s)

  • 100 g turkey breast
  • 1 leek
  • 1 medium (s) carrot (n)
  • 2 medium (s) Paprika
  • 1 medium (s) zucchini (small)
  • pepper
  • salt
  • 1 teaspoon thyme (dried)
  • 2 EL rapeseed oil
  • 2 tablespoons of water

preparation
Steamed vegetable stir-fry with turkey breast

  1. Cut leeks into thin rings, zucchini, carrots and peppers into pieces.
  2. Thyme stew in slightly heated oil, fry the chopped into bite-sized pieces of turkey breast with in the pan.  Vegetables and water add, cook 5 minutes.

 

Sixpack kitchen: Our 60 best weight-loss recipes31/62 |
Spinach salad with tomato and mozzarella
@Levi Brown

Recipe: Spinach salad with tomato and mozzarella

This Insalata Caprese always goes: Little effort, but a lot of pleasure

Ingredients for 1 serving (s)

  • 1 medium (s) Tomato (n)
  • 30 g mozzarella
  • 50g baby spinach
  • 2 tsp sunflower seeds
  • 3 EL balsamic vinegar
  • 1/2 tsp olive oil
  • 1 pinch. Pepper
  • 1 clove of garlic

preparation
Spinach salad with tomato and mozzarella

  1. Cut tomato and mozzarella into slices, mix with the spinach leaves and garnish with sunflower seeds.
  2. Mix dressing for vinegar, oil and pepper, add the crushed garlic clove.

Sixpack kitchen: Our 60 best weight-loss recipes32/62 |
Muscle salad with potatoes, egg and chicken breast
@Rob White

Recipe: Muscle salad with potatoes, egg and chicken breast

If the workout does not taste and inevitable success in training, we have the perfect recipe for you: More protein in a court can not!

Ingredients for 1 serving (s)

  • 150 g potato (n)
  • 1 medium (s) (s) Egg
  • 120 g of chicken breast (fillet)
  • 60 g Zuckerschote (n)
  • 1 bar spring onion (n)
  • 1 handful bean sprouts
  • 1 tablespoon sunflower seeds

For the dressing:

  • 1 EL natural yoghurt
  • 1 tablespoon vinegar
  • 1 teaspoon of olive oil
  • 1/2 teaspoon mustard
  • salt
  • pepper

preparation
Muscle salad with potatoes, egg and chicken breast

  1. Boil the potatoes (about 20 minutes).
  2. Blanch the peppers in the same pot for 2 minutes.
  3. Meanwhile, cut chicken breast into strips and fry.
  4. Boil egg (hard), then cut, as are the onion.
  5. Dressing ingredients mix and pour over the salad.
  6. sprinkle with sprouts and seeds.
  • Calories (kcal) 620
  • Eiweiß53g
  • Kohlenhydrate42g
  • Fett26g

Steak Salad33/62 |
Avocado Beef salad with honey-chili dressing
@Charles Masters

Recipe: Avocado Beef salad with honey-chili dressing

Probably the most protein Tomato dish in the world: a delicious steak salad with sweet-spicy dressing and nutty avocado. Schmacko!

Ingredients for 2 portion (s)

  • 250 g of beef steak (s)
  • 1 pinch of salt
  • 1 pinch of pepper
  • 0.5 medium (s) Lime (n)
  • 1 teaspoon honey
  • 0.5 TL chili sauce (e.g. Sriracha)
  • 1 teaspoon soy sauce
  • 2 EL rapeseed oil
  • 0.5 lettuce (iceberg - Sheet ... your choice)
  • 8 medium (s) Cherry tomato (n)
  • 1 medium (s) red onions
  • 0.5 medium (s) cucumber (n)
  • 1 medium (s) Avocado (s)
  • 0:25 bunch coriander

preparation
Avocado Beef salad with honey-chili dressing

  1. Heat a grill, a grill pan or a cast iron pan on medium temperature. Beef steak with salt to taste and pepper, brown on each side about 4 minutes (for doneness medium). then for a perfect meat flavor, wrap the meat in aluminum foil and let it rest.
  2. In the meantime, prepare the dressing: Squeeze the lime and mix the juice with honey, chilli and soy sauce, pepper and oil in a small bowl.
  3. Wash vegetables and dry. cutting lettuce in bite-size pieces, halved tomato, cucumber and onion then cut into thin slices. Peel avocado, core and cut into strips. Beef steak you break with a sharp knife across the grain into finger-thick pieces. Then put it all together in a large bowl and mix.
  4. Dressing spread over the salad and mix in. Garnish with cilantro.
  • Calories (kcal) 462
  • Eiweiß34g
  • Kohlenhydrate15g
  • Fett30g

Sixpack kitchen: Our 60 best weight-loss recipes34/62 |
Vegetables and turkey curry
@Shutterstock

Recipe: Vegetable turkey curry

With this recipe you will slim AND tired at the same time! (Yes, that's possible!) Hardly carbohydrates and low in fat make this aromatic curry with coriander strong touch to a true Super Food!

Ingredients for 1 serving (s)

  • 50 g of green bean (s) (refrigerated)
  • 1/2 medium (s) peppers (red)
  • 1/2 medium (s) peppers (green)
  • 1/2 medium (s) Zucchini
  • 1 medium (s) carrot (n)
  • 1 clove of garlic
  • 1/2 rod Spring onion (n)
  • 1 Chili Pepper
  • 15 g ginger (fresh piece)
  • 130 g turkey breast
  • 3 teaspoons of peanut oil
  • 1 teaspoon curry paste (hot)
  • 100 ml coconut milk
  • 1 bunch cilantro (fresh)
  • salt
  • pepper

preparation
Vegetables and turkey curry

  1. Beans in salted water until al dente.
  2. Cut the peppers and zucchini small, peeled carrot and spring onion, chop finely. Garlic and chili chop, peel and finely grate the ginger.
  3. Cut turkey meat into medallions.
  4. In wok (or in a pan) heat 1/3 of the oil and sear spring onions, Knobi, chilli and ginger. Half of the curry paste add, toss briefly, then remove.
  5. Vegetable fry crisp (except beans) in the second third of oil, remove it.
  6. roast turkey meat in the residual oil. All other fried ingredients in tight. Salt and pepper.
  7. Finally, beans, coconut milk, chopped coriander and the rest of curry paste to give, let it boil for 6 minutes. seasoning to taste.

 

Tofu Salad35/62 |
Quinoa salad with tofu and egg
@Rob White

Recipe: Quinoa salad with tofu and egg

Who wants to train yourself a six-pack without meat, which requires a particularly large proteins - as in this delicious tofu salad

Ingredients for 1 serving (s)

  • Quinoa 50 g (crude)
  • 100 g Tofu
  • 1 medium (s) (s) Egg
  • 0.5 medium (s) peppers (yellow)
  • 0:25 bunch parsley
  • 2 medium (s) spring onion (n)
  • 1 EL salad grains Mix

For the dressing:

  • 1 tablespoon olive oil
  • 0.5 medium (s) Lemon (n)
  • Black pepper)

preparation
Quinoa salad with tofu and egg

  1. Quinoa about 10 minutes cook until tender, hard boil the egg and chop the tofu.
  2. eighths tomato, peppers cut into pieces and cut spring onion into rings.
  3. Wash the parsley, dry and chop and roast the seeds in a dry frying pan.
  4. The lemon squeeze and mix all the ingredients for the dressing together.
  5. Now the salad ingredients mix in a bowl. Pour the sauce over it.

Sixpack kitchen: Our 60 best weight-loss recipes36/62 |
Chickpea salad with watercress
@Rob White

Recipe: Chickpea salad with watercress

Tastes better than any medicine: chickpeas provide zinc, which pushes the immune system and thus actively helps to combat the emergence of influenza infection. Also watercress, onion and peppers are powerful weapons in the fight against cold viruses!

Ingredients for 1 serving (s)

  • 100 g chickpeas, tin (tinned)
  • 100 g kohlrabi
  • 1/2 medium (s) peppers (red)
  • 1 medium (s) Tomato (n)
  • 1/2 medium (s) Onion (s) (small)
  • 1 slice whole wheat toast
  • 1 pack. Cress (fresh buying in small bowl)

For the dressing:

  • 2 tablespoons natural yoghurt
  • 1 tablespoon balsamic
  • tablespoon salt
  • pepper

preparation
Chickpea salad with watercress

  1. Drain the chickpeas.
  2. Peel kohlrabi and grate.
  3. Cut the peppers, tomato, onion.
  4. Bread cubes, fry crisp in canola oil.
  5. Mix the ingredients for the dressing. Give everything in the can, sprinkle with cress.
  • Calories (kcal) 404
  • Eiweiß18g
  • Kohlenhydrate58g
  • Fett10g

Sixpack kitchen: Our 60 best weight-loss recipes37/62 |
Fresh zucchini - tomato and spinach vegetables
@Shutterstock

Recipe: Fresh zucchini - tomato and spinach vegetables

Do not feel like cooking elaborate? Then you hit each other but just a little vegetables in the pan - that also create cooking muffle

Ingredients for 4 serving (s)

  • 1 clove of garlic
  • 1 medium (s) Onion (n)
  • some ginger
  • 1 Chili Pepper (small)
  • 3 medium (s) Zucchini
  • 4 medium (s) Tomato (n)
  • 2 EL rapeseed oil
  • 250 g spinach
  • salt
  • pepper

preparation
Fresh zucchini - tomato and spinach vegetables

  1. Peel the garlic, onion, cut into fine dice. Peel the ginger, chili, chop. Wash the vegetables, cut zucchini into slices, dice the tomatoes.
  2. fry in a casserole with a little canola oil onion, garlic, ginger and chilli, add the zucchini and fry 5 min. at medium heat.
  3. Season with salt, pepper, add tomatoes and spinach briefly, toss and serve.

salmon salad38/62 |
Salmon salad with fennel, spinach and feta
@Rob White

Recipe: Salmon salad with fennel, spinach and feta

Our fruity Grips Salad ensures due to its ingredients for a top memory and improves concentration afternoon

Ingredients for 1 serving (s)

  • 1 bulb fennel (small)
  • 150 g salmon (fillet)
  • 100g baby spinach
  • 50 g Feta
  • 1 medium (s) Pear (n)
  • 1 tablespoon sunflower seeds
  • 1 tbsp lemon juice
  • 3 EL natural yoghurt (low-fat)
  • 1 teaspoon dill
  • salt
  • pepper

preparation
Salmon salad with fennel, spinach and feta

  1. Salmon fry about 6 minutes in the pan.
  2. Cut fennel into thin slices, wash spinach, dry and pluck small.
  3. Wash the pear and cut into thin slices and dice the feta.
  4. Mix everything together, divide salmon into bite-size pieces and add the sunflower seeds over it.
  5. Mix yogurt with lemon juice and spices and pour over the salad.
  • Calories (kcal) 530
  • Eiweiß46g
  • Kohlenhydrate31g
  • Fett27g

Sixpack kitchen: Our 60 best weight-loss recipes39/62 |
Chinese bean soup with egg and spinach
@Lisa Shin

Recipe: Chinese bean soup with egg and spinach

Field beans - or better known as broad beans - have addition to fiber and lots of protein and a lot of valuable minerals in the luggage. Worth mentioning are especially potassium, calcium, and magnesium. So, it pays to feed broad beans regularly

Ingredients for 2 portion (s)

  • 1000 ml vegetable broth (if needed gluten-free)
  • 250 g Broad bean (field bean)
  • 400 g spinach (fresh)
  • 2 medium (s) (s) Egg
  • 1 bar spring onion (n)
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil

preparation
Chinese bean soup with egg and spinach

  1. Bring the broth to a simmer. Add the beans and simmer everything 2 minutes.
  2. Spinach Stir. He collapses the eggs in a plate, slowly pour in the soup.
  3. cut before serving onion into thin rings, add to the soup. round with soy sauce and sesame oil
  • Calories (kcal) 296
  • Eiweiß26g
  • Kohlenhydrate22g
  • Fett12g

Chickpea salad40/62 |
Nutty chick pea salad
@Rob White

Recipe: Nutty chickpea salad

The ideal meal between job and sports, this protein-rich chickpea salad

Ingredients for 1 serving (s)

  • 100 g chickpeas, tin
  • 2 medium (s) spring onion (n)
  • 100 g peppers (red)
  • 60 g of green bean (s)
  • 50 g Watercress
  • 25 g walnuts
  • 1 tablespoon olive oil
  • 1 teaspoon balsamic
  • 1/2 clove garlic
  • salt
  • pepper
  • cumin

preparation
Nutty chick pea salad

  1. Beans dampen 4 minutes.
  2. Drain the chickpeas, wash spring onions and cut into rings.
  3. Wash peppers and cut into narrow strips. Kresse wash and pat dry and chop the walnuts small.
  4. Stir the dressing, olive oil with balsamic vinegar and crushed garlic and add the spices to it.
  5. Vegetables and chickpeas mix, enter the dressing and sprinkle with watercress and walnuts.
  • Calories (kcal) 521
  • Eiweiß15g
  • Kohlenhydrate36g
  • Fett34g

Pineapple turkey pan41/62 |
Sweet and spicy shredded turkey with pineapple and Inwer
@Shutterstock

Recipe: Sweet and spicy shredded turkey with pineapple and Inwer

Sweet hot Asia mix with fresh pineapple and ginger. And the best: the court has no carbs! Super for Sixpack

Ingredients for 2 portion (s)

  • 300 g turkey breast (fillet à 150 grams)
  • 2 cm ginger (fresh piece)
  • 1 clove of garlic
  • 4 tablespoons soy sauce
  • salt
  • pepper
  • 1/2 teaspoon chili powder
  • 4 slices of pineapple (fresh)
  • 1 EL rapeseed oil
  • 2.1 jalapenos

preparation
Sweet and spicy shredded turkey with pineapple and Inwer

  1. Wash meat, pat dry and cut into bite-size pieces.
  2. Peel the ginger and Garlic and chop both small. enter with soy sauce, salt, pepper and chili in a bowl and marinate turkey cubes in it (min. 1 hour in the refrigerator).
  3. Cut pineapple slices into coarser cubes.
  4. Heat the oil in the pan and fry turkey therein. Pineapple pieces, mix at the end. Jalapenos cut into thin slices and upward give at the end.

Poached egg on green asparagus42/62 |
Poached egg on green asparagus
@Fortyforks / Shutterstock.com

Recipe: Poached egg on green asparagus

Try the asparagus season from - to the fullest, but please not at the expense of your character. Our poached egg on asparagus is a light lunch or dinner, because it is low in calories and low in carbohydrates. This tastes us!

Ingredients for 2 portion (s)

  • 1 liter of water
  • 2 tablespoons vinegar
  • 1 teaspoon salt
  • 2 medium (s) (s) Egg
  • 400 g green asparagus (fresh)
  • 1 pinch black pepper
  • 1 pinch of salt
  • 20 g parmesan cheese (at a time)

preparation
Poached egg on green asparagus

  1.  For poaching of eggs to boil water with vinegar and salt. turn down the heat so that the water boils slightly. hit one egg, put in a cup, slide the egg carefully into the vinegar water and poach for 3-4 minutes. get out with a slotted spoon and plunge into ice water. That does not always succeed immediately - not despair. Who it is too complicated, which is an egg cooked just wishy-washy, halved it and puts it simply on the asparagus.
  2. Green asparagus cook 5 minutes in a colander to water vapor.
  3. Place eggs on the asparagus, topped with salt and pepper and freshly grated parmesan.
  • Calories (kcal) 160

Sixpack kitchen: Our 60 best weight-loss recipes43/62 |
Stuffed zucchini with Hack
@Shutterstock

Recipe: Stuffed zucchini with Hack

Fill you can almost any vegetable - whether peppers, tomatoes or mushrooms. Zucchinis can be due to your size fill particularly simple and stuffed courgettes with mince are a quick, easy and tasty version

Ingredients for 2 portion (s)

  • 450 g zucchini
  • 1 medium (s) Onion (n)
  • 1 clove of garlic
  • 20 g Olive (s) (pitted)
  • Tablespoon olive oil 2
  • 120 g minced meat
  • 1 tablespoon parsley (fresh, chopped)
  • 1 EL peppermint (fresh, chopped)
  • 1 EL Dill (fresh, chopped)
  • 1 medium (s) (s) Egg
  • salt
  • pepper
  • 250 ml vegetable stock
  • 1 medium (s) Tomato (n)

preparation
Stuffed zucchini with Hack

  1. halve zucchini transversely to a rim of 5 mm hollow. Chop pulp.
  2. Onion, garlic and pitted olives finely chop, chop tomato and fry everything in olive oil.
  3. Then mince to roast crumbly.
  4. Chopped parsley, mint and dill to pepper and salt. Stir in egg and season to taste.
  5. Fill mixture into the zucchini half, press down.
  6. Laying stuffed zucchini in a baking dish, pour vegetable stock. cover with aluminum foil, and cook at 180 ° C for 40 minutes.

Dorade44/62 |
Dorade in vegetable bed
@Shutterstock

Recipe: sea bream in the vegetable bed

The sea bream - also known as sea bream - is the wohlschmeckenste all bream. Grab it sea bream and indeed as it likes it most: in the vegetable bed

Ingredients for 2 portion (s)

  • 1 medium (s) sea bream (n) (fresh, sea bream Royale)
  • 3 medium (s) Tomato (n)
  • 2 medium (s) shallot (n)
  • 3 Zehen Knoblauch
  • 2 medium (s) anchovy (s) (fillets)
  • 1 bulb fennel (only the herb above use)
  • 1 sprig of thyme (fresh)
  • 1 tablespoon olive oil
  • 300 ml fish stock
  • 2 teaspoons butter
  • salt
  • pepper

preparation
Dorade in vegetable bed

  • Preparation of the fish:
  1. Except for the tail fin remove all smaller fins. The sea bream scales and gut (if this has not already done, the seller), rinse and pat dry. Because fish is then cut at the thickest point on the back several times across, then he cooks more evenly.
  2. Inside and out, rub with salt and pepper.
  • Vegetable bed:
  1. Peel tomatoes, chop shallots, anchovies and garlic.
  2. Heat oil, add the ingredients with the fennel and thyme.
  3. then, place the fish in an ovenproof dish on a bed of vegetables and sprinkle with a little oil. Fish stock Pour until the fish is covered 1/3 of its height, boil on the stove. Thereafter, the whole in a preheated oven at 225 degrees about 15-20 minutes pour the fund cook, while every now and then.
  4. At the very end you pass the braising in a pot, cook it up and stir a little butter. The sauce yet to taste with salt and pepper and garnish with basil.

Sixpack kitchen: Our 60 best weight-loss recipes45/62 |
Chicken wrap with apple
@Levi Brown

Recipe: Chicken wrap with apple

A colorful wrap, you can perfectly roll for lunch. Take the best whole-grain wraps that contain more fiber than the white variety

Ingredients for 1 serving (s)

  • 1 medium (s) Tortilla (s) (Wrapfladen, finished product)
  • 60 g chicken breast
  • 1/2 tsp olive oil
  • 2 slices of tomato (n)
  • 2 tsp mustard
  • 1/2 medium (s) Apple
  • 100g baby spinach

preparation
Chicken wrap with apple

  1. Chicken fried in oil, cut into strips.
  2. Wash spinach, cut celery, grate the apple.
  3. Wrap toast to taste, brush with mustard. distribute vegetables, apple and chicken out.
  4. Flatbread zusammenrollen- done!

 

  • Calories (kcal) 358

Asian Broccoli Chicken with Rice46/62 |
Asian Broccoli Chicken with Rice
@Yunhee Kim

Recipe: Asian Broccoli Chicken with Rice

Remove and feast: This dish is low in calories, but but many vitamins and minerals

Ingredients for 4 serving (s)

  • 480g chicken breast
  • 2 teaspoons cornstarch
  • 200 g brown rice, raw
  • 500 g broccoli
  • 2 Zehen Knoblauch
  • 1 tablespoon ginger (freshly grated)
  • 2 teaspoons of peanut oil
  • 60 ml chicken broth
  • 1 tablespoon soy sauce
  • 1 EL Hoisin sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon of honey
  • 2 teaspoons of water
  • 2 tablespoons cornstarch

preparation
Asian Broccoli Chicken with Rice

  1. Preheat oven, cut chicken into cubes and mix of teaspoons indication cornstarch. Bake on a baking sheet with parchment paper about 12 minutes at 200 degrees. cook the rice. Cut broccoli into florets and cook for about 10 minutes until soft in a pot.
  2. Chop garlic and ginger and fry small in pan for 2 minutes while stirring in peanut oil. Broth, soy and hoisin sauce, add vinegar, honey and chili sauce and cook another 3 minutes.
  3. The tablespoon indication of the corn starch with water whisk, into the pot and heat for 30 seconds, until the sauce thickens. Laying baked chicken in the sauce and heat. Serve on rice and garnish with broccoli.
  • Calories (kcal) 549
  • Eiweiß62g
  • Kohlenhydrate55g
  • Fett8g

Sixpack kitchen: Our 60 best weight-loss recipes47/62 |
Zucchini carrots buffer
@Shutterstock

Recipe: courgette and carrot buffer

something warm should not be missed for a leisurely brunch of course. Since the delicious fried zucchini carrots buffers are suitable. Of course, the vegetable rosti taste in the evening and the calories and carbohydrates account does not burden

Ingredients for 1 serving (s)

  • 150 g zucchini
  • 150 g carrot (n)
  • 1 EL Parmesan (grated)
  • 1 tbsp lemon juice
  • 1 tablespoon parsley (chopped)
  • 1 medium (s) (s) Egg
  • 2 tablespoons oatmeal
  • salt
  • pepper
  • 1 EL rapeseed oil

preparation
Zucchini carrots buffer

  1. Wash the zucchini and brush. Peel and clean the carrots and grate coarsely vegetables on a vegetable grater.
  2. Mix grated vegetables with lemon juice, parsley, egg and oatmeal carefully. Season with salt and pepper.
  3. Heat the oil in a pan. With a tablespoon of the vegetable mass portions stab, add to the pan. Press the dough a little flat and fry the fritters on both sides crispy.
  • Should not bind properly, simply push it further oatmeal or bread crumbs and mix underneath the chickens. Also grated cheese is a good adhesive ��
  • Delicious this: a handful of arugula and a dollop of creme fraiche
  • Calories (kcal) 143

Broccoli cream soup49/62 |
Broccoli cream soup
@ Christian Fischer / Shutterstock.com

Recipe: Broccoli soup

3 ingredients, 11 minutes and only a measly 121 calories: Here comes the recipe for the fastest and probably most delicious broccoli soup in the world.

Ingredients for 1 serving (s)

  • 200 g broccoli (fresh or frozen)
  • 500 ml vegetable
  • 1 tablespoon creme fraiche
  • salt
  • pepper

preparation
Broccoli cream soup

  1. For the perfect broccoli cream soup initially the broccoli in vegetable broth about 5 minutes until al dente.
  2. Broccoli take out, three florets put aside (for decoration, likes to get away), puree the rest with 1 tablespoon sour cream.
  3. Now broth admit until the soup is thick.
  4. The broccoli cream soup if necessary before serving with the other decorative florets garnish (not a must - sees only prettier), season with salt and pepper.
  • Calories (kcal) 185

Sixpack kitchen: Our 60 best weight-loss recipes50/62 |
Asian Cashew Chicken
@Shutterstock

Recipe: Asian Cashew Chicken

For a delicious cashew chicken, you do not always go to Asian you trust. That works that is also easily at home - in a wok

Ingredients for 4 serving (s)

  • 600 g of chicken breast (fillet)
  • 2 medium (s) of protein
  • 1 teaspoon salt
  • 1 teaspoon sesame oil
  • 2 tsp cornflour
  • 1 teaspoon peanut oil
  • 60 g cashews
  • 1 tablespoon rice wine
  • 1 EL soy sauce (light)
  • 2 rod Spring onion (s) (cut into thin rings)

preparation
Asian Cashew Chicken

  1. Cut chicken breasts into bite-size pieces and mix together with egg whites, salt, sesame oil and cornstarch - refrigerate 20 minutes.
  2. Chicken then blanch in water.
  3. roast cashew nuts in peanut oil. Rice wine and light soy sauce admit. sear meat 2 min.
  4. Sprinkle with green onions
  • Tasty side dish to: Rice

Tofu Salad51/62 |
Quinoa salad with tofu and egg
@Rob White

Recipe: Quinoa salad with tofu and egg

Who wants to train yourself a six-pack without meat, which requires a particularly large proteins - as in this delicious tofu salad

Ingredients for 1 serving (s)

  • Quinoa 50 g (crude)
  • 100 g Tofu
  • 1 medium (s) (s) Egg
  • 0.5 medium (s) peppers (yellow)
  • 0:25 bunch parsley
  • 2 medium (s) spring onion (n)
  • 1 EL salad grains Mix

For the dressing:

  • 1 tablespoon olive oil
  • 0.5 medium (s) Lemon (n)
  • Black pepper)

preparation
Quinoa salad with tofu and egg

  1. Quinoa about 10 minutes cook until tender, hard boil the egg and chop the tofu.
  2. eighths tomato, peppers cut into pieces and cut spring onion into rings.
  3. Wash the parsley, dry and chop and roast the seeds in a dry frying pan.
  4. The lemon squeeze and mix all the ingredients for the dressing together.
  5. Now the salad ingredients mix in a bowl. Pour the sauce over it.

Low carb salad with turkey breast with honey-mustard dressing52/62 |
Salad with turkey breast with honey-mustard dressing
@ Viktor1 / Shutterstock.com

Recipe: Salad with turkey breast with honey-mustard dressing

Delicious and Low Carb - this combination is a guarantee of success when it comes to losing weight. The honey-mustard dressing harmonizes perfectly with the high protein turkey breast.

Ingredients for 4 serving (s)

  • 1 lettuce (e.g., oak leaf lettuce)
  • 1 bunch radishes
  • 8 medium (s) Cocktailtomate (n)
  • 10 blades of chives
  • 4 branches parsley
  • 1 medium (s) Paprika
  • 600 g turkey breast (chicken goes well)
  • 1 tablespoon oil (for frying)
  • salt
  • pepper

For the honey-mustard dressing:

  • 8 tablespoon olive oil
  • 2 tablespoons white wine vinegar
  • 4 tsp honey
  • 2 tablespoons of water
  • 2 tsp mustard
  • salt
  • pepper

preparation
Salad with turkey breast with honey-mustard dressing

  1. Wash the lettuce, cut into small pieces, wash and spin dry. Clean peppers and radishes, wash, dry and cut into slices. Wash the cherry tomatoes also, dry and depending on the size quarter or half. Chop chives and parsley
  2. Heat oil in a pan. Wash the turkey breast fillets, pat dry, salt and pepper and brown on both sides. Remove from pan and keep warm.
  3. For the honey-mustard dressing put all the ingredients into a shaker and shake for at least 1 minute until everything has mixed well.
  4. The vegetables on plates, sprinkle the herbs on it and enter the dressing over it. The turkey breast fillets into strips and place on the salad and serve immediately.
  • You can also add lettuce, arugula or similar if you only lettuce variety alone is too boring.

 

Brazilian beef and courgette skewers53/62 |
Brazilian beef and courgette skewers
@Arla Kærgården

Recipe: Brazilian beef and courgette skewers

Grilling on Brazilian: This meat is coated with spicy herb butter, skewered and served with corn on the cob

Ingredients for 4 serving (s)

  • 4 medium (s) Corncob (pre-cooked)
  • 125 g herb butter (hot)
  • 400 g beef
  • 1 medium (s) Zucchini

preparation
Brazilian beef and courgette skewers

  1. Laying corn cobs on a grill pan and cover with herb butter flakes.
  2. Filet pat dry and cut into bite-size pieces. Wash zucchini, clean and cut into slices. lined fillet and zucchini on long skewers and brush with herb butter.
  3. cook corn on the cob and skewers on the grill and multiple brush with the remaining herb butter. Serve as desired with fresh pita bread.
  • Calories (kcal) 454
  • Eiweiß26,3g
  • Kohlenhydrate25,3g
  • Fett27,3g

Sixpack kitchen: Our 60 best weight-loss recipes54/62 |
Spicy Herbal oven chicken with green beans
@Shutterstock

Recipe: Spicy herb-oven chicken with green beans

A crispy fried chicken from the oven is the smart alternative to a roast. It's quick and easy to prepare, always successful, yet what makes her

Ingredients for 4 serving (s)

  • 1 medium (s) a whole chicken (as a whole)
  • 10 branches thyme
  • 2 sprigs rosemary
  • 3 medium (s) Lemon (n) (organic, quartered and coarsely cut)
  • 800 g of potato (s) (waxy, about
  • 800 g of green bean (s) (or carrots - at will)
  • 2 EL rapeseed oil
  • salt
  • pepper

preparation
Spicy Herbal oven chicken with green beans

  1. Preheat the oven to 190 degrees. Meanwhile, remove giblets, neck and excess fat. Carefully loosen the skin with the fingers of the breast or legs by sliding your fingers between the meat and skin.
  2. pluck leaves from 2 sprigs of thyme and 1 sprig of rosemary, mix with salt and pepper and rub the flesh under the skin with it. The chicken from the inside with salt and pepper and fill with 5 sprigs of thyme and 4 lemon wedges.
  3. Place the chicken breast side down on an oiled baking sheet and spread the remaining lemon slices it. After 30 minutes, turning once and cook for another 30 to 45 minutes in the oven. If you have a meat thermometer, you stab it into the thickest part: the chicken is cooked when the meat temperature is 75 degrees here.
  4. Potatoes clean and cook 15 to 20 minutes, until tender. clean vegetables, cut and al dente in water vapor.
  5. Remove the chicken from the oven and place breast side down on a plate. let rest for 15 minutes with aluminum foil so that the meat juice remains in the chicken. Cut up the chicken and garnish with the still remaining thyme and rosemary twigs and baked lemon pieces. Serve with potatoes and vegetables.

 

 

  • Calories (kcal) 544
  • Eiweiß56g
  • Kohlenhydrate36g
  • Fett18g

Fiery fish fillet from the oven55/62 |
Fiery fish fillet in asparagus and spinach bed
@Rita Maas

Recipe: Fiery fish fillet in asparagus and spinach bed

Baby spinach and asparagus: Two classics, when you do not come in the spring. In combination with fish fillet a real vitamin bomb - and almost no carbohydrates

Ingredients for 2 portion (s)

    For the main course

    • 300 g tilapia (fillet)
    • 12 rods green asparagus (only the peaks)
    • Tablespoon olive oil 2
    • 1 EL pepper flakes
    • 2 medium (s) spring onion (n)
    • 250g baby spinach
    • 1 medium (s) Lemon (n)
    • salt
    • pepper

    For the garnish

    • 1 tablespoon balsamic
    • 2 medium (s) Paprika
    • 1 clove of garlic
    • salt
    • pepper

    preparation
    Fiery fish fillet in asparagus and spinach bed

    1. In a cup 1 tablespoon olive oil and ½ tablespoon pepper flakes mix with each other. This mixture around
      For 5 minutes in a frying pan.
    2. Enter the spinach in a sieve and wash the vegetables thoroughly under running water. Then put it in the sink, so that the leaves can drain. Also, the green asparagus clean briefly under running water before disconnecting the heads of the rod. Finally, grab yourself also the spring onions, peel them and cut them afterwards neatly into many thin rings.
    3. Insert 2 tracks aluminum foil (each about 40 centimeters long) on ​​the work top and then enter each half of the spinach and asparagus tips centered on the slides. to place the fish fillet and garnish with green onions. then drizzle
      Your home-cooked chili oil and the juice of ¼ lemon over it. At the very end you season with salt and pepper to your taste.
    4. First, pull the long sides of the aluminum foil up and lay on top of another. Then curl the ends together - the result should look something like a small tent. Then slide the small work of art for 10 minutes at 230 degrees in the oven. Cook for.
    5. Heat the remaining olive oil in a pan over medium heat. In the meantime you can ever wash the peppers, remove seeds and cut into cubes.
    6. give pepper, garlic and remaining pepper flakes to the pan and cook until the peppers are browned - which takes about 5 minutes. Then balsamic into it and simmer the whole further 2 minutes. If the time has come, taste your food from with salt and pepper.
    7. Set up the vegetables and the fish in each case together on a plate. Good Appetite! Oh yes, the dishes you can leave until tomorrow - after eating you certainly only times something better to do ...
    • Calories (kcal) 250
    • Eiweiß33g
    • Kohlenhydrate14g
    • Fett12g

    Exotic shrimp salad57/62 |
    Exotic shrimp salad
    @Levi Brown

    Recipe: Exotic shrimp salad

    These sea creatures have their counterparts slightly ahead: fewer calories - the fat mackerel contains three times as many as shrimp, and even redfish almost doubled.

    Ingredients for 1 serving (s)

    • 1/2 medium (s) kohlrabi
    • 1/3 medium (s) Mango (s)
    • 1/2 medium (s) Onion (n)
    • 1/3 medium (s) Avocado (s)
    • 1/2 medium (s) cucumber (n)
    • 1 medium (s) Tomato (n)
    • 150 g Shrimps
    • 1/2 medium (s) Lemon (n)
    • 1 teaspoon cayenne pepper
    • 1 pinch of salt

    preparation
    Exotic shrimp salad

    1. Peel kohlrabi, mango, onion and avocado, and cut just like the cucumber into uniform cubes.
    2. All in a bowl give. eighths tomato and passed along with the shrimp to the vegetables.
    3. Squeeze the lemon over it and season strong with cayenne pepper and salt.

     

    • Calories (kcal) 423

    Beans and basil salad58/62 |
    Beans and basil salad
    @Shutterstock

    Recipe: Beans and basil salad

    Flash bean salad: What you can not magic up with six simple ingredients like green beans and garlic. And with just a few clicks.

    Ingredients for 6 serving (s)

    • 1 kg green bean (s)
    • 1 tablespoon pine nuts
    • 10 g of Parmesan
    • 1 bunch basil
    • 3 Zehen Knoblauch (large)
    • 6 tablespoon olive oil
    • salt
    • pepper

    preparation
    Beans and basil salad

    1. Wash fresh green beans, pluck and cook until al dente.
    2. Then pluck basil leaves and peel fresh garlic. Put some olive oil over the hot and halved beans, the crushed garlic and basil.
    3. The whole thing can stand for 30 minutes to taste.
    4. planed parmesan and sprinkle with pine nuts on the salad. Finished!

    fried egg59/62 |
    Fried eggs with chives
    @Shutterstock

    Recipe: Fried egg with chives

    Super fast, super simple and super carb: A fried egg everyone should have in the cooking-Reportoire

    Ingredients for 1 serving (s)

    • 2 medium (s) (s) Egg
    • 1 teaspoon butter
    • 3 stalks of chives
    • salt
    • pepper

    preparation
    Fried eggs with chives

    1. Cut chives into small rolls.
    2. Melt butter over medium heat in a pan.
    3. open egg and allowed to slowly slide into the pan. salted egg white and fry until it milky white, but the yolk is still liquid. lay a fried egg on a plate, pepper and garnish with the chives.
    • Calories (kcal) 321
    • Eiweiß21g
    • Kohlenhydrate3g
    • Fett25g

    Colorful stew with chicken60/62 |
    Colorful stew with chicken
    @Charlotte Tolhurst

    Recipe: Colorful stew with chicken

    The high protein share in the chicken breast keeps your blood sugar level and reduces cravings.

    Ingredients for 4 serving (s)

    • 1 teaspoon cumin
    • 1 teaspoon ginger
    • 1 teaspoon coriander
    • 3 teaspoons chili powder
    • 15 saffron (threads)
    • 2 teaspoons canola oil
    • 2 Zehen Knoblauch
    • 1 teaspoon sea salt
    • 1 kg chicken breast
    • 4 medium (s) Onion (n)
    • 500 g carrot (s) (baby carrots)
    • 750 ml chicken broth
    • 2 medium (s) Lemon (n) (organic)
    • 10 medium (s) Olive Green (n)
    • 1/2 bunch coriander
    • 1/2 bunch parsley

    preparation
    Colorful stew with chicken

    1. give cumin, ginger, coriander, chili powder, saffron and half the oil in a large bowl and mix a marinade, garlic press, add salt. Chicken breast cut into small pieces and 30 minutes add the marinade.
    2. Heat the remaining oil over medium heat in a stainless steel pan. Add onions and cook 5 to 7 minutes glassy, ​​remove and set aside.
    3. Now fry meat 5 to 7 minutes and add carrots to the onions. With the chicken broth and deglaze briefly boil.
    4. simmer 20 to 30 minutes. A lemon squeeze that intersect other into slices, stir together with the olives and simmer for another 15 minutes until the sauce thickens.
    5. Coriander and parsley chop, sprinkle and serve immediately.
    • Calories (kcal) 411
    • Eiweiß63g
    • Kohlenhydrate14g
    • Fett11g

    Grill halloumi with lemon and tapenade61/62 |
    Grill halloumi with lemon and tapenade
    @Levi Brown

    Recipe: BBQ Halloumi with lemon and tapenade

    Yummy Grill cheese with tangy citrus note, which must on every grill event

    Ingredients for 2 portion (s)

    • 1 medium (s) Lemon (n)
    • Tablespoon olive oil 2
    • 250 g Halloumi
    • 4 tsp olive tapenade (glass)
    • 4 tsp Grilled pickled peppers ( 'glass)

    preparation
    Grill halloumi with lemon and tapenade

    1. Lemon cut in half, rub the zest of half, then squeeze. cut other half into 4 slices.
    2. Lemon zest with juice and olive oil mix. give Halloumi with lemon slices and marinade in a shallow dish, cover from all sides and leave for a good 30 minutes.
    3. Halloumi roast and lemon slices over medium heat on the barbecue or in a grill pan about 2 minutes from both sides.
    4. Everything on two plates cause. With tapenade and pepper (both finished out of the jar) and drizzle the dressing.
    • Calories (kcal) 654
    • Eiweiß35g
    • Kohlenhydrate5g
    • Fett54g

    Beef steak with mushrooms and tomatoes62/62 |
    Washboard abs steak

    Recipe: washboard abs steak

    Despite daily crunches, your six-pack will not look? This steak it works for sure!

    Ingredients for 2 portion (s)

    • 340 g Rindfleisch (steak)
    • 450 g of tomato (n)
    • 50 g goat cheese
    • 60 g mushroom (s)
    • 1 clove of garlic
    • 0.5 stock cubes
    • 3 tablespoons olive oil
    • 1.5 EL balsamic
    • 12 basil leaf
    • 0.5 TL thyme (dried)
    • salt
    • pepper

    preparation
    Washboard abs steak

    1. Take the first thing the goats cheese from the fridge, so he has enough time to develop its aroma.
    2. Wash tomatoes and cut into slices about 0.5 centimeters. Who uses cherry tomatoes, halved this easy. just cut goat cheese into 0.5 cm thick slices and then halve again to get bite-sized pieces. place tomatoes on a plate and salt according to taste and pepper. cut basil leaves into thin strips and place with the goat cheese over the tomato.
    3. wash mushrooms, cut into slices. Then mash the garlic with a garlic press or chop finely. Heat 1 tablespoon oil over medium heat in a pan. Put a pot of water and bring to a boil the bouillon cube in it.
    4. When the pan is hot, add steaks and fry each side keen for 2 to 3 minutes. Meanwhile, season to taste with salt and pepper. Now take steaks from the pan and place on the plate. not discard gravy.
    5. thyme and garlic pieces into the gravy and stir with a spoon about 30 seconds. Here, the crust should solve that have left the steaks on the floor.
    6. Add sliced ​​mushrooms and about 100 milliliters of broth. The mushrooms are in it, cook for about 3 minutes to it bitten, but are not quite soft.
    7. When the mushrooms are soft enough to simply remove with a large spoon and place on the steaks. also distribute the juice from the frying pan over the meat.
    8. Now pour the vinegar and the remaining oil over the tomatoes and goat cheese, seasoning with salt and pepper. Season with salt and pepper.

    "631 calories" is the solution to the question Advent from December 1. Click here for the Advent-Special, 2015.

     

    • Calories (kcal) 631
    • Eiweiß55g
    • Kohlenhydrate10g
    • Fett42g

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