Nancy Silverman - Weight Loss Recipe Book: Healthy and Delicious Fat-Burning Recipes for Weight Loss
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The old adage that good bodies are made in the kitchen is completely true! No amount of exercise will make the greatest impact on your weight and overall health if you have poor eating habits and are not fueling your body with the proper nutrition it needs. If your weight loss goals have been stalled recently or you are wanting to get your journey to better health off to a great start, then The Weight Loss Recipe Book is for you!
This cookbook will help you learn how to be more conscious of the food you eat. Not only will you learn about the types of food you should eat for maximum weight loss results, but also what foods are the most beneficial for your long-term health and keeping that weight off. The Weight Loss Recipe Book will make losing weight easy and fun with the help of over 25 healthy and delicious recipes, such as:
Roasted Balsamic Chicken
Sauteed Broccoli & Mushrooms
Spinach & Dill Pasta Salad
Tomato & Green Bean Casserole
Roasted Lemon Chicken
Orange Glazed Salmon
Homemade Chicken Burrito Bowls
Vegan Coconut Curry
...and more! What are you waiting for? There never a better time than now to become a better version of you! Grab your copy of The Weight Loss Recipe Book and start your journey today!
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Weight Loss Recipe Book
Healthy and Delicious Fat-Burning Recipes for Weight Loss
BY: Nancy Silverman
2019 Nancy Silverman All Rights Reserved
Subject to the agreement and permission of the author, this Book, in part or in whole, may not be reproduced in any format. This includes but is not limited to electronically, in print, scanning or photocopying.
The opinions, guidelines and suggestions written here are solely those of the Author and are for information purposes only. Every possible measure has been taken by the Author to ensure accuracy but let the Reader be advised that they assume all risk when following information. The Author does not assume any risk in the case of damages, personally or commercially, in the case of misinterpretation or misunderstanding while following any part of the Book.
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My heartfelt thanks at purchasing my book and I hope you enjoy it! As a special bonus, you will now be eligible to receive books absolutely free on a weekly basis! Get started by entering your email address in the box above to subscribe. A notification will be emailed to you of my free promotions, no purchase necessary! With little effort, you will be eligible for free and discounted books daily. In addition to this amazing gift, a reminder will be sent 1-2 days before the offer expires to remind you not to miss out. Enter now to start enjoying this special offer!
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Table of Contents
This is a hearty and delicious chicken dish you can make whenever you are looking for something packed full of flavor. While this dish may help you to lose weight, it doesnt skimp on the flavor in the process.
Serving Size: 5 servings
Preparation Time: 1 hour and 5 minutes
Ingredient List:
- 2 pounds of chicken thighs, skin on
- Thyme, chopped and as needed
- Dash of Italian parsley
- cup of cranberries, fresh
- 1 tablespoon of maple syrup + 1 tablespoon of balsamic vinegar, mixed together
Ingredients for the marinade:
- 1/3 cup of cranberries
- 2 Tablespoons of extra virgin olive oil
- 2 Tablespoons of tamari
- 2 Tablespoons of maple syrup
- cup of balsamic vinegar
- teaspoons of sea salt
- teaspoons of black pepper
- 2 cloves of garlic, minced
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Instructions:
1. Place the chicken thighs into a large baking dish.
2. In a food processor, add in all of the ingredients for the marinade. Pulse on the highest setting until smooth in consistency. Pour the marinade over the chicken thighs. Toss gently until coated on all sides. Cover and place in the fridge and let it marinate for 30 minutes.
3. Preheat the oven to 375 degrees.
4. Add the cranberries, dried parsley and thyme to the baking dish with the chicken thighs.
5. Place into the oven to bake for 20 to 25 minutes or until cooked through.
6. Flip the chicken and brush with the juices in the baking dish.
7. Increase the temperature of the oven to broil. Broil for 2 to 5 minutes or until the skin is crispy.
8. Remove and serve the chicken with the pan juices drizzled over the top.
This is a hearty and sweet seafood dish that you can serve whenever you are looking for something particularly filling.
Serving Size: 4 servings
Preparation Time: 10 minutes
Ingredient List:
- 2 Tablespoons of butter, soft
- 4, 6-ounce salmon fillet
- cup of orange juice
- 3 Tablespoons of honey
- 2 Tablespoons of soy sauce
- 4 cloves of garlic, crushed
- Dash of salt and black pepper
- of an orange, thinly sliced and for serving
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Instructions:
1. In a large skillet set over medium to high heat, add in the soft butter. Once melted, add in the salmon fillets with the skin side facing down. Sear for 4 minutes. Flip and continue to cook for 2 minutes.
2. Add in the orange juice and cook for 1 minute.
3. Add in the crushed garlic and continue to cook for an additional 30 seconds to 1 minute or until fragrant.
4. Push the salmon fillets to one side of the skillet. In the free side of the skillet, add in the honey, soy sauce and the crushed garlic from the salmon. Stir well to mix. Cook for 1 minute or until syrupy in consistency.
5. Toss the salmon fillet in the sauce until coated on all side.
6. Season with a dash of salt and black pepper.
7. Remove from heat. Serve the salmon with the sauce drizzled over the top. Garnish with the sliced orange.
This is a simple and delicious salad dish you can make whenever you need a vegetarian dish to enjoy. Top off with a dash of black pepper before serving.
Serving Size: 1 serving
Preparation Time: 15 minutes
Ingredient List:
- 1 tablespoon of white wine vinegar
- 1 tablespoon of extra virgin olive oil
- teaspoons of dried dill
- 1/8 teaspoons of powdered garlic
- 1/8 teaspoons of salt
- 1/8 teaspoons of black pepper
- cup of whole wheat penne pasta, cooked
- 1 cup of spinach, chopped
- cup of cherry tomatoes, sliced into halves
- cup of edamame, shelled
- 2 Tablespoons of vegan cheese, shredded
- 1 tablespoon of red onion, chopped
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Instructions:
1. In a medium bowl, add in the white wine vinegar, dried dill, powdered garlic, dash of salt and black pepper. Whisk until evenly mixed.
2. In a large bowl, add in the cooked whole wheat penne pasta, chopped spinach, cherry tomato halves, shelled edamame, shredded vegan cheese and chopped red onion. Toss well to mix.
3. Pour the dressing over the salad. Toss well until mixed.
4. Serve immediately.
If you love the taste of traditional tacos, then this is one dish I know you wont regret making. It is a gluten free recipe, making it perfect for those with food sensitivities.
Serving Size: 6 servings
Preparation Time: 2 hours and 5 minutes
Ingredients for the marinade:
- cup of cilantro, chopped
- 2 Tablespoons of extra virgin olive oil
- 3 cloves of garlic, minced
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