Here are 3 amazing breakfast to dinner recipes for weight loss meal plan ideas. These recipes are easy to make, do not require special ingredients, can be made within less time, tastes better than any restaurant, and most importantly great for weight loss. These recipes contain enough protein, fibers, some healthy fats, vitamins, and carbs; if you are looking for recipes that will fill your stomach for a long time then these are the best choices.
For Breakfast- Eggs, Toast, Berries, and Veggies
2 slices whole-wheat toast (or ¾ cup cooked oatmeal or quinoa)
1 whole egg and 3 egg whites
Any veggies like lettuce, tomato, carrots (optional but recommended)
Vegetable oil in a spray jar
1 cup berries
Salt to taste
Take a frying pan and spritz oil, heat the oil and add veggies, add salt if needed, stir fry until softened. Now take out the veggies and place them on a medium-sized serving plate. Whisk eggs and add on the same pan, scramble and cook for 3 minutes, add salt if needed. Then toast the bread, place it on the sides of the plate, put the scrambled eggs on top, and then place the berries on the plate, enjoy while warm.
For Lunch: Quinoa and Chickpea Salad
1 cup rinsed and dried quinoa
1 ¾ cups water
1 tsp garlic powder
1 can (14 oz) boiled chickpeas, drained and rinsed
1 cup grape tomatoes, sliced in half (or 1 cup diced red bell pepper)
1 cup cucumber, diced
½ red onion, diced
1 jar (7 oz) kalamata olives, pitted and sliced
¼ cup fresh parsley, chopped
3 tbsp fresh dill, chopped
Salt and fresh ground pepper to taste
1 large lemon juice
A drizzle of extra virgin olive oil
Peperoncini to serve
In a medium-sized pot, put quinoa, 1 ¾ cups water, garlic powder, and bring it to a boil, cover the pot, simmer it for 15 minutes in low flame; Remove pot from heat, uncover, fluff with a fork, and keep standing for another 15 minutes.
Now add the chickpeas, tomatoes, cucumber, onion, olives, and parsley; mix well together, season with salt, ground pepper, and a large lemon juice. For extra taste, serve in a bed of arugula, pepperoncini on top, and some extra virgin olive oil, served at room temperature, can be stored in the refrigerator.
Broccoli & Tofu Stir Fry
9 cups fresh broccoli florets
8 oz of cubed tofu
3 tbsp cornstarch
10 cloves of garlic, minced
1/4 cup minced fresh ginger
1 cup chopped green onions
unsalted white rice, for serving
Salt and fresh ground pepper for taste
Extra virgin olive oil
3 tbsp stir fry sauce
Pat dry the tofu with a kitchen towel, put them in a bowl, sprinkle some salt & pepper, add three tbsp of cornstarch and toss them to coat. Put a medium-sized skillet on medium flame, add three tbsp of extra virgin olive oil, pan fry the tofu for 10 minutes until both sides are golden and crispy. Add three tbsp of stir fry sauce on the same skillet, add broccoli, ginger, garlic, green onions, and saute them for 10-15 minutes, stirring often, and combine the sauce well. Add salt and pepper as taste, sprinkle lemon juice on top, and serve with steamed white rice or noodles.
The breakfast dish is enough to serve one person and contains about 300 calories, the lunch recipe is for 3-4 servings and easily reaches up to 340 calories, while the dinner recipe is 485 calories and serves 2 people max.