Mag agree ka ba sa akin kung sasabihin kong mas enjoyable mag lose ng weight kung walang diet?

Or kung may diet man, ang mga pagkaing kinakain mo ay food na di lang masarap, healthy at nakaka lose pa ng weight?


For this post, i-list natin ang 5 weight lost receipes na pwede mong kaining everyday!


Masarap na, healthy pa! Ito ang mga perfect recipes para sa atin na nagbabawas ng timbang at taba! 😍💪👙

#weightlossrecipes #yummyandhealthy #fitnessgoals #cheerstohealthierfitterandsexierus

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BREAKFAST: Gingerbread Chia Pudding

Gingerbread Chia Pudding


  • ¼ cup Chia Seeds,
  • 1 cup Unsweetened Almond Milk,
  • 2 tablespoons Molasses,
  • ¼ teaspoon Ground Ginger,
  • ½ teaspoon Cinnamon,
  • Dash of Sea Salt,
  • More Sweetener as needed for taste.


Sa pag prepare ng breakfast, pagsama samahin ang lahat ng mga ingredients sa isang jar. Haluin ng mabuti hanggang maing maganda ang texture.

Ilagay sa refrigirator ng 5 oras or overnight. May need to shake every once in a while to make sure chia seeds do not clump at bottom.

Add homemade paleo gingerbread cookies for more sweetness and flavor with rest of ingredients if desired.

LUNCH: Egg Salad Sandwich

Egg Salad Sandwich


  • 6 Hard-boiled Eggs,
  • 1/4 cup mayonnaise,
  • 1 Tbsp. fresh lemon juice,
  • 1 Tbsp. yellow mustard,
  • 1/4 tsp. salt,
  • 1/4 tsp. pepper,
  • 1/2 cup finely chopped celery,
  • 1/4 cup thinly sliced green onion,
  • 8 slices rustic wheat bread,
  • 4 lettuce leaves


Chop eggs.

Mix mayonnaise, lemon juice, mustard, salt and pepper in medium bowl.

Add chopped eggs, celery, and green onions; mix well.

Refrigerate, cover, to blend flavors. (Makes about 2 cups egg salad). Serve on wheat bread with lettuce leaves.

DINNER: Garlic Honey Ginger Glazed Salmon with Broccoli

Garlic Honey Ginger Glazed Salmon


  • 4 salmon filets, skin removed (about 2 lbs total),
  • 1/2 cup honey,
  • 1/3 cup reduced sodium soy sauce (or regular),
  • 2 teaspoons minced or chopped garlic,
  • 1 teaspoon fresh ginger, minced,
  • 4 cups broccoli florets (optional for garnish:
  • chopped scallion,
  • sesame seeds,
  • sprinkle of parsley for color).


Place the salmon filets in a large zipped-top bag. Whisk the honey, soy sauce, garlic, and ginger together in a medium bowl (I added a sprinkle of dried parsley for color– try chopped scallion!)

Pour half of this sauce over the salmon filets, coating them thoroughly. Refrigerate for 15 minutes or up to 4 hours.

Meanwhile, preheat oven to 350°F (177°C). Line a baking sheet with aluminum foil or a silicone baking mat. Set aside.

Line the marinated salmon filets on the baking sheet. You can hold onto this used marinade– see step 5.

Bake for 15-20 minutes depending on thickness (about 10 minutes per 1-inch thickness— measured from the thickest part of the filet).

You can broil the salmon for the last 3 minutes for crispier edges.

Meanwhile, begin steaming the broccoli and reducing the glaze. First, the broccoli: fill a large saucepan with 1 inch of water.

If you have a steamer, place it inside. Bring water to a boil. Add the broccoli.

Cover and reduce heat to medium. Cook for 6-7 minutes until the broccoli is bright green and tender.

Now, the glaze:

Pour the remaining, unused marinade into a small saucepan or skillet. If you want, you can add the remaining (used) marinade as well.

Bring to a boil, then reduce heat low-medium and allow to simmer for 4 minutes. Remove from heat and allow to cool and thicken.

Remove cooked salmon from the oven. Some of the glaze may have browned on the edges.

You can discard this.

Garnish the salmon with any of the listed options. Serve with steamed broccoli and additional glaze.

Leftovers keep well in the refrigerator for a few days. Reheat to your liking.

Make ahead tip:

You can marinate the salmon up to 4 hours in advance. If needed, you can extend to 8 hours.

You can steam the broccoli and reduce the unused marinade (steps 4 and 5) ahead of time as well.

DESSERTS: Easy Peanut Butter-Chocolate Chip Pie

Peanut Butter-Chocolate Chip Pie


1 pkg. (16.5 oz.) refrigerated chocolate chip cookie dough, divided, 1 pkg. (3.4 oz.)

JELL-O Vanilla Flavor Instant Pudding, 1 cup cold milk,

1/3 cup creamy peanut butter, divided, 1-1/2 cups thawed COOL WHIP Whipped Topping, 1 oz.

BAKER’S Semi-Sweet Chocolate, 2 Tbsp. chopped PLANTERS COCKTAIL Peanuts


Heat oven to 350°F. Use lightly floured hands to press 3/4 of the cookie dough onto bottom and up side of 9-inch tart pan with removable bottom. Bake 12 to 15 min. or until golden brown; cool completely.

Meanwhile, roll remaining cookie dough into 6 (1-1/2-inch) balls; place 2 inches apart, on baking sheet. Bake 10 to 12 min. or until golden brown.

Beat pudding mix and milk with whisk 2 min. (Pudding will be thick.) Add 1/4 cup peanut butter; mix well.

Stir in 1/2 cup COOL WHIP; spread onto bottom of crust. Top with remaining COOL WHIP, spreading to within 1 inch of edge. Refrigerate 2 hours or until filling is firm.

Remove rim of pan carefully. Cut each cookie in half; insert, cut sides down, into top of pie.

Microwave remaining peanut butter in microwaveable bowl on high 45 sec. or until melted; stir.

Melt chocolate as directed on package. Drizzle peanut butter, then chocolate over pie; sprinkle with nuts.

JUICE: Ginger-Beet Juice

Ginger-Beet Juice


  • 1 medium orange,
  • peeled and quartered,
  • 3 kale leaves,
  • 1 medium apple,
  • cut into wedges,
  • 1 medium carrot, peeled,
  • 1 large beet, peeled and cut into wedges,
  • 1 1-inch piece peeled fresh ginger ice cubes (optional)


Working in this order, process orange, kale, apple, carrot, beet and ginger through a juicer according to the manufacturer’s directions.

(No juicer? See Tip). Fill 2 glasses with ice, if desired, and pour the juice into the glasses. Serve immediately.


May these weight loss recipes fill you and make you healthier and fitter!