Recipes for Diet and Weight Loss
Photo credit: Lucy Ciaramitaro, Grace Derocha, A Healthier Michigan
Watch Grace Derocha and WILX’s Kirk Montgomery discuss these recipes in the video below.
Tropical Oats Smoothie Bowl
- 1/3 cup rolled oats
- 1/2 cup Thai coconut milk from a can (optional to use light)
- 1 tbsp. chia seeds
- 1/2 tsp. vanilla extract
- Pinch of salt
- 1/2 cup of coconut milk (either milk substitute or more Thai coconut milk)
- Half of a medium banana
Quinoa Almond Granola
- 2 cups cooked quinoa
- 1 cup roughly chopped almonds
- 1/2 cup black sesame seeds (may use white sesame seeds)
- 1/4 cup flax seeds
- 3/4 cup honey
- 1/4 cup coconut oil, melted
- 1 tbsp. vanilla extract
- 1 tbsp. of instant coffee
- 1/4 tsp. salt
- Half a mango, chopped or sliced
- 1 oz. dark chocolate, chopped
- Fresh mint leaves
- Unsweetened coconut flakes
Tropical Oats Smoothie Bowl topped with a Quinoa Almond Granola
Tropical Oats Smoothie Bowl:
1. Mix together the oats, 1/2 cup coconut milk, chia seeds, vanilla and salt in a small bowl. Cover and place in the fridge for at least 30 minutes or preferably overnight. (Now is when I would make the quinoa cereal).
2. The next morning add the mixture to a blender along with the remaining 1/2 cup coconut milk and banana. Blend until smooth and creamy.
Quinoa Almond Granola:
1. Preheat the oven to 350 degrees. Line baking sheet with parchment paper.
2. In a large bowl add the quinoa, almonds, nuts, sesame seeds and flax seeds.
3. Stir in the honey, coconut oil, vanilla extract, instant coffee and a pinch of salt, Mix well.
4. Dump the mixture out over the prepared baking sheets and spread evenly.
5. Bake for 35-50 minutes, stirring every 15 minutes until lightly golden brown all over.
6. Remove from the oven and allow to cool before storing.
Assemble the Smoothie Bowl:
1. Pour the creamy oats into a bowl. Top with the crunchy quinoa cereal add toppings as desired. Enjoy!
Inspired by the Minimalist Baker
- 8 medium zucchinis (3 lbs.), cut into 1/2-inch dice
- 2 tbsp. extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground black pepper
- 1 tsp. crushed red pepper
- 1/2 tsp. cumin seeds
- 2 tsp. fresh lemon juice
- 2 cups walnuts, roughly chopped
- 2 tbsp. olive oil
- 1/4 tbsp. dried thyme (if using fresh thyme use 1 tbsp. chopped)
- 1/2 tsp. salt
- Olive oil
- Fresh baby spinach, to garnish
Roasted Zucchini and Thyme-Roasted Walnuts with Ricotta
1. Preheat the oven to 450 degrees Spread the diced zucchini on large rimmed baking sheets. Drizzle with the 2 tbsp. of olive oil and season with salt and black pepper. Roast for about 12-18 minutes, until the zucchini are browned around the edges.
2. Sprinkle the zucchini with the crushed red pepper and cumin and roast until fragrant, about 2 minutes longer.
Thyme Roasted Walnuts:
1. Preheat oven to 350 degrees and prepare baking sheet with parchment paper.
2. Mix olive oil, thyme and salt in large bowl. Toss roughly chopped walnuts in mixture until evenly coated.
3. Place on prepared baking sheet and bake for 10-15 minutes, until fragrant.
4. Can be made ahead of time and will last for 2-4 days in airtight container.
1. Before serving, toss zucchini with the lemon juice and season with salt.
2. Dollop the ricotta alongside the zucchini and drizzle with olive oil.
3. Serve walnuts on the side or on top of ricotta.
4. Garnish with baby spinach leaves. Enjoy as a side dish or a meatless meal.
Inspired by Martha Stewart