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  • Josie Barnes

20 Healthy Recipes to Help you Lose Weight

Updated: Apr 29

Healthy Recipes to Help You Lose Weight


Next up on our blog post is some recipes for you! These are healthy recipes that will keep you full and help you lose weight. As always, our advice and tips are completely free. You can thank you by sharing this post with a friend if you like :) We have got:




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Healthy Recipes To Help You Lose Weight


Bright and Flavourful Salads


  1. Lemon Herb Grilled Chicken Salad

  • Ingredients:

  • 120g boneless, skinless chicken breast

  • Mixed salad leaves (enough for a generous serving)

  • 1/2 cup cherry tomatoes, halved

  • 1/4 cucumber, sliced

  • 2 tablespoons olive oil

  • 1 tablespoon lemon juice

  • 1/2 teaspoon dried oregano

  • Pinch of salt and black pepper

  • Instructions:

  1. Marinate the chicken breast in a mixture of olive oil, lemon juice, oregano, salt, and pepper for at least 30 minutes.

  2. Grill the chicken until cooked through (approximately 5-7 minutes per side). Let it rest for a few minutes before slicing.

  3. Assemble the salad: Toss together the mixed leaves, cherry tomatoes, and cucumber in a large bowl.

  4. Slice the grilled chicken and add it to the salad. Drizzle any remaining marinade from the chicken over the salad. Serve immediately.

  5. Mediterranean Chickpea Salad

  • Ingredients:

  • 1 tin (400g) chickpeas, drained and rinsed

  • 1/2 cucumber, chopped

  • 1/2 cup chopped tomato

  • 1/4 cup chopped red onion

  • 2 tablespoons olive oil

  • 1 tablespoon lemon juice

  • 1/2 teaspoon dried oregano

  • 1/4 teaspoon dried parsley

  • Pinch of salt and black pepper

  • Instructions:

  1. Combine all the ingredients in a medium-sized bowl.

  2. Toss everything together until well coated with the dressing.

  3. Chill for at least 30 minutes before serving to allow the flavours to meld.


Soups and Stews


  1. Lentil Vegetable Soup

  • Ingredients:

  • 1 tablespoon olive oil

  • 1/2 cup chopped onion

  • 1 cup chopped carrots

  • 1 cup chopped celery

  • 1 cup dried lentils

  • 1 litre vegetable stock

  • 1 tin (400g) chopped tomatoes

  • 1 teaspoon dried thyme

  • 1/2 teaspoon dried oregano

  • Pinch of salt and black pepper

  • Instructions:

  1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook until softened, about 5 minutes.

  2. Stir in the lentils, vegetable stock, chopped tomatoes, thyme, and oregano. Season with salt and pepper, then bring to a boil.

  3. Reduce heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender. Serve hot.

  4. Minestrone Soup

  • Ingredients:

  • 1 tablespoon olive oil

  • 1/2 cup chopped onion

  • 2 cloves garlic, minced

  • 1 cup chopped courgette

  • 1 cup chopped carrots

  • 1 tin (400g) kidney beans, drained and rinsed

  • 1 litre vegetable stock

  • 1 tin (400g) chopped tomatoes

  • 1/2 cup small pasta (like ditalini)

  • 1 teaspoon dried Italian seasoning

  • Pinch of salt and black pepper

  • Instructions:

  1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. 2. Stir in the courgette, carrots, kidney beans, vegetable stock, chopped tomatoes, pasta, and Italian seasoning. Season with salt and pepper and bring to a boil.

  2. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the pasta and vegetables are tender. Serve hot.

  3. Chicken and Vegetable Stew

  • Ingredients:

  • 1 tablespoon olive oil

  • 500g boneless, skinless chicken thighs, cut into bite-sized pieces

  • 1 onion, chopped

  • 2 carrots, chopped

  • 2 potatoes, peeled and chopped

  • 750ml chicken stock

  • 1 teaspoon dried thyme

  • 1/2 teaspoon dried rosemary

  • Pinch of salt and black pepper

  • Instructions:

  1. Heat the olive oil in a large pot over medium-heat. Brown the chicken pieces on all sides, then remove them from the pot.

  2. Add the onion, carrots, and potatoes to the pot and cook until softened, about 5 minutes.

  3. Return the chicken to the pot along with the chicken stock, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes or until the chicken and vegetables are cooked through.


Easy One-Pan Meals


  1. Baked Salmon with Roasted Veggies

  • Ingredients:

  • 1 salmon fillet (about 150g)

  • 1 cup broccoli florets

  • 1 cup asparagus spears, trimmed

  • 1/2 cup cherry tomatoes

  • 1 tablespoon olive oil

  • 1 tablespoon lemon juice

  • Pinch of salt and black pepper

  • Instructions:

  1. Preheat the oven to 200°C (fan 180°C).

  2. Toss the broccoli, asparagus, and cherry tomatoes with olive oil, salt, and pepper in a baking dish.

  3. Place the salmon fillet on top of the vegetables. Drizzle with lemon juice and season with additional salt and pepper if desired.

  4. Bake for 15-20 minutes, or until the salmon is cooked through and the vegetables are tender.


  1. Shrimp Scampi with Courgette Noodles

  • Ingredients:

  • 250g peeled and deveined prawns

  • 2 cloves garlic, minced

  • 1/4 cup dry white wine (optional)

  • 2 tablespoons lemon juice

  • 2 tablespoons unsalted butter

  • 2 medium courgettes, spiralized into noodles

  • 1/4 cup chopped fresh parsley

  • Pinch of salt and black pepper

  • Instructions:

  1. Heat a large skillet over medium heat. Add a drizzle of olive oil and sauté the garlic until fragrant, about 30 seconds.

  2. Add the prawns and cook until pink and opaque, about 2-3 minutes per side. Remove the prawns from the skillet and set aside.

  3. Deglaze the skillet with the white wine (if using) and lemon juice, scraping up any browned bits. Stir in the butter until melted.

  4. Add the courgette noodles to the skillet and cook for 2-3 minutes, or until just tender-crisp.

  5. Stir in the parsley, salt, and pepper. Return the prawns to the skillet and heat through. Serve immediately.

  6. Chicken Fajita Sheet Pan Dinner

  • Ingredients:

  • 500g boneless, skinless chicken breasts, sliced into strips

  • 1 bell pepper (any colour), sliced

  • 1 onion, sliced

  • 2 tablespoons olive oil

  • 1 packet fajita seasoning mix

  • 4-6 small whole-wheat tortillas

  • Salsa and guacamole, for serving

  • Instructions:

  1. Preheat the oven to 200°C (180°C fan).

  2. In a large bowl, toss the chicken strips, bell pepper, onion, olive oil, and fajita seasoning until well coated.

  3. Spread the mixture in a single layer on a baking sheet. Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

  4. Warm the tortillas according to the package instructions. Serve the chicken and vegetables with tortillas, salsa, and guacamole.

  5. Mediterranean Tofu Scramble

  • Ingredients:

  • 1 tablespoon olive oil

  • 1/2 cup chopped onion

  • 1/2 cup chopped bell pepper

  • 1/2 cup chopped spinach

  • 300g firm tofu, crumbled

  • 1/4 cup chopped Kalamata olives

  • 2 tablespoons crumbled feta cheese (optional)

  • 1/2 teaspoon dried oregano

  • Pinch of salt and black pepper

  • Instructions:

  1. Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes.

  2. Stir in the spinach and cook until wilted. Add the crumbled tofu, olives, feta (if using), oregano, salt, and pepper.

  3. Cook for 5-7 minutes, stirring occasionally, until the tofu is heated through and the flavours have melded.

  4. Honey Garlic Glazed Chicken

  • Ingredients:

  • 500g boneless, skinless chicken breasts, cut into bite-sized pieces

  • 2 tablespoons honey

  • 2 tablespoons soy sauce

  • 2 cloves garlic, minced

  • 1 teaspoon grated ginger

  • 1 teaspoon sesame oil

  • Steamed broccoli, for serving

  • Instructions:

  1. In a bowl, whisk together the honey, soy sauce, garlic, ginger, and sesame oil.

  2. Place the chicken pieces in a baking dish and pour the marinade over them. Toss to coat well.

  3. Bake in a preheated oven at 200°C (fan 180°C) for 20-25 minutes, or until the chicken is cooked through and the glaze is sticky.

  4. Serve with steamed broccoli or your favourite side dish.


Healthy Snack and Dessert Swaps


  1. Fruit with Nut Butter

  • Ingredients:

  • Your favourite fruit (apple slices, berries, banana, etc.)

  • Your favourite nut butter (almond butter, peanut butter, cashew butter, etc. )

  • Instructions:

  1. Prepare the fruit: Slice apples, wash berries, or peel and slice a banana.

  2. Dollop a spoonful of your favourite nut butter onto the fruit or serve it alongside the fruit for dipping. Enjoy!

  3. Homemade Trail Mix

  • Ingredients:

  • 1/2 cup mixed nuts (almonds, walnuts, pecans, etc.)

  • 1/2 cup mixed seeds (pumpkin, sunflower, etc.)

  • 1/4 cup unsweetened dried fruit (cranberries, raisins, etc.)

  • Optional: Pinch of cinnamon or a sprinkle of dark chocolate chips

  • Instructions:

  1. Combine all the ingredients in a bowl or container.

  2. Portion into individual snack bags or containers for on-the-go fuel.

  3. Banana "Nice Cream"

  • Ingredients:

  • 2-3 frozen bananas, cut into chunks

  • Optional additions: Splash of plant-based milk, a spoonful of peanut butter, a sprinkle of cocoa powder

  • Instructions:

  1. Place the frozen banana chunks in a food processor or high-powered blender.

  2. Blend until the mixture becomes smooth and creamy, resembling ice cream. You might need to scrape down the sides occasionally.

  3. Add any optional additions and blend briefly to combine. Enjoy immediately for a soft-serve texture or freeze for a firmer treat.

  4. Oatmeal Energy Bites

  • Ingredients:

  • 1 cup rolled oats

  • 1/2 cup nut butter of choice

  • 1/4 cup ground flaxseeds

  • 1/4 cup chia seeds

  • 1/4 cup honey (or maple syrup)

  • Optional: Chopped dates, dried fruit, chocolate chips

  • Instructions:

  1. In a medium bowl, combine all ingredients and mix until well incorporated.

  2. Roll the mixture into bite-sized balls. For easier handling, chill the mixture for 30 minutes before rolling.

  3. Store in an airtight container in the refrigerator for up to a week.

  4. Dark Chocolate-Dipped Strawberries

  • Ingredients:

  • 200g fresh strawberries, washed and dried

  • 100g dark chocolate (at least 70% cocoa), chopped

  • Instructions:

  1. Melt the dark chocolate in a heatproof bowl set over a pan of simmering water (or carefully in the microwave). A little bit of dark chocolate with high cocoa content is fine to eat!

  2. Holding each strawberry by the stem, dip it into the melted chocolate.

  3. Place the dipped strawberries on a baking sheet lined with parchment paper. Let them set in the refrigerator until the chocolate hardens.


Breakfasts to Fuel Your Day


  1. Overnight Oats

  • Ingredients:

  • 1/2 cup rolled oats

  • 1/2 cup milk of choice (dairy, almond, soy, etc.)

  • 1/4 cup plain yoghurt

  • 1 tablespoon chia seeds

  • 1/2 cup mixed berries

  • Pinch of cinnamon

  • Instructions:

  1. Combine all the ingredients in a jar or container. Stir well.

  2. Cover and refrigerate overnight (or at least 4 hours).

  3. Top with additional berries or a drizzle of honey before serving.


  1. Berry Smoothie

  • Ingredients:

  • 1 cup frozen mixed berries

  • 1/2 cup plain yoghurt or Greek yoghurt

  • 1/2 cup milk of choice

  • 1 scoop protein powder (optional)

  • Handful of fresh spinach

  • 1 tablespoon honey or maple syrup (optional, to taste)

  • Instructions:

  1. Combine all ingredients in a blender and blend until smooth and creamy.

  2. Adjust sweetness to your liking and enjoy immediately.

  3. Egg and Veggie Scramble

  • Ingredients:

  • 1 tablespoon olive oil

  • 1/2 cup chopped vegetables (onions, peppers, mushrooms, etc.)

  • 2 large eggs, whisked

  • 2 tablespoons crumbled feta cheese or grated cheddar (optional)

  • Pinch of salt and black pepper

  • Instructions:

  1. Heat olive oil in a skillet over medium heat. Add your chosen vegetables and cook until softened, about 5 minutes.

  2. Pour in the whisked eggs. As the eggs begin to set, gently stir them with a spatula.

  3. Sprinkle with cheese (if using) and season with salt and pepper. Cook until the eggs are set to your desired consistency.

  4. Wholegrain Toast with Avocado

  • Ingredients:

  • 1-2 slices of whole-grain bread

  • 1/2 ripe avocado, mashed

  • A squeeze of lemon juice

  • Pinch of salt and black pepper

  • Optional toppings: Sliced tomato, a fried or poached egg, smoked salmon, a sprinkle of chili flakes

  • Instructions:

  1. Toast the bread to your desired crispness.

  2. Spread the mashed avocado on the toasted bread. Season with lemon juice, salt, and pepper.

  3. Add your chosen optional toppings and enjoy!

  4. Savoury Yoghurt Parfait

  • Ingredients:

  • 1/2 cup plain Greek yoghurt

  • 1/4 cup whole-grain granola or muesli

  • 1/4 cup chopped cucumber

  • Fresh dill, chopped

  • Pinch of salt and black pepper

  • Instructions:

  1. Layer the yoghurt, granola, cucumber, and dill in a glass or jar.

  2. Season with a pinch of salt and pepper and enjoy a refreshing and savoury breakfast option.

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