Healthy Indian Weightloss Salad Recipe (Vegetarian)

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Many people eat salad to lose weight. However, not all salads are created equal. You have to keep in mind that your salad needs to have the right ingredients to make it a weight loss salad. The key is to make sure that the salad is low in fats and calories yet, satisfying enough to keep you full.

This healthy Indian weight loss salad recipe uses the right ingredients to help you lose weight. Low-calorie Romaine lettuce, protein from mung bean sprouts and mixed nuts, and vitamins, fiber, and minerals from apples, bell peppers, carrots, and pomegranate. Instead of a heavy creamy dressing, this salad uses a light tangy vinaigrette. Olive oil is a healthy fat source. As this salad is healthy, delightful, and ready in a flash, this will surely be your next favorite weight loss meal.


This recipe takes about 15 minutes to make. Serves 3 to 4.

• 1 tbsp lemon juice
• 1 tbsp honey
• 2 tbsp olive oil
• ¼ tsp salt
• ¼ tsp pepper
• 2 cups of roughly chopped Romaine lettuce
• ¾ cup of mung bean sprouts
• ½ cup of diced apples
• ½ cup of diced bell peppers
• ½ cup of grated carrots
• ½ cup of pomegranate arils
• ½ cup of packaged mixed nuts with dried cranberries, chopped


In a large mixing bowl, whisk together lemon juice and honey until well combined.
Slowly pour olive oil into the bowl while whisking continuously.
Season with salt and pepper, then whisk well.
Add lettuce, mung bean sprouts, apples, bell peppers, carrot, pomegranate arils, and mixed nuts.
Toss well, then transfer to a serving dish.

Ideas And Tips:

This salad is best served freshly tossed but you can make the vinaigrette ahead of time. You can store it in the fridge in an airtight container for up to a week.

Aside from Romaine lettuce, you can use other types of lettuce, arugula, Napa cabbage, endive, radicchio, puntarelle, escarole or spinach.

You may substitute honey with molasses, corn syrup, maple syrup or agave nectar.

Aside from mung bean sprouts, you can use alfalfa sprouts, sunflower sprouts or adzuki bean sprouts.

Aside from apple, you may use peach, pear, Mandarin orange, pomelo, kiwi, melon, papaya, avocado or mango.

Healthy Indian Weight Loss Salad Recipe (Vegetarian)
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Korean Style Fried Snapper With Seasoning Sauce

Many people avoid cooking or eating whole fish for different reasons. For some, they get queasy at the site of the head while for others, they do not know how to properly cook nor eat a whole fish. Aside from the texture and impressive presentation, fish cooked on the bone has the best flavor. The gelatin-rich backbone is an excellent heat conductor while the skin acts as an insulator to help seal in the moisture. Cooked whole fish has a sweet-tasting and moist flesh.

Let us show you a really easy and simple way to cook a whole fish. In this recipe, an entire fish is seasoned with salt, coated with flour, and fried in hot oil until crisp and golden brown. Instead of serving the fish with a dipping sauce, a rich sweet and spicy soy-based sauce is spread on top of the fish. This makes each bite of the fried fish more exciting and bursting with flavor. This Korean style fried snapper with seasoning sauce is best served with rice and sautéed bean sprouts.


This recipe takes about 45 minutes to make. Serves 3 to 4.

• 1 ½ pound whole black snapper, scaled and gutted
• 2 tsp salt
• 2 tbsp flour
• ⅓ cup of cooking oil

Seasoning Sauce (Yangnyeomjang):
• ¼ cup of soy sauce
• 3 green onions, chopped
• 2 garlic cloves, minced
• 1 green chili pepper, chopped
• 1 tbsp hot pepper flakes
• 2 tbsp sugar
• 1 tbsp sesame oil
• 1 tbsp roasted sesame seeds


Cut 3 to 4 diagonal slits on each side of the fish.
Rub salt all over the fish including the cavity, then set aside.
Heat oil in a large frying pan over medium heat.
Coat both sides of the fish with flour.
Gently place the fish in the frying pan.
Cook for 15 to 20 minutes or until golden brown.
Meanwhile, prepare the seasoning sauce.
Mix together soy sauce, green onions, garlic, green chili pepper, hot pepper flakes, and sugar in a small bowl.
Add sesame oil and roasted sesame seeds.
Mix well and set aside.
Turn the fish over and cook the other side for another 15 to 20 minutes over medium heat.
Turn the heat off and transfer the fried fish on a serving platter.
Immediately spread the seasoning sauce on top of the fish.

Ideas And Tips:

Aside from black snapper, you can use red snapper, tilapia, striped bass, bream, pomfret, pompano, sole, barramundi, grouper, branzino, trout, mackerel, halibut or surgeonfish.

For frying, you can use peanut oil, corn oil, soybean oil, sunflower oil, safflower oil, grapeseed oil or vegetable oil.

You can roast the whole fish in the oven, Place the salted fish on a greased baking sheet. Roast in the oven at 450°F for 18 to 20 minutes.

You can also steam the whole fish. Brush oil on the steaming plate so the fish does not stick while cooking. Cook the salted fish in a steamer for 20 to 25 minutes.

Korean Style Fried Snapper With Seasoning Sauce
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Creamy Chicken And Mushroom Pasta

If you want a delicious creamy pasta dish that is extremely quick and easy to make, then this recipe is perfect for you. The best part is you will only need 10 ingredients for this creamy chicken and mushroom pasta recipe. This pasta dish is perfect for those busy weeknight dinners when you need a filling meal to cap off an exhausting day.


This recipe takes about 20 minutes to make. Serves 3 to 4.

• 1 tbs olive oil
• 400 grams of diced chicken breast
• ½ chopped onion
• 1 clove minced garlic
• 100 grams of sliced mushrooms
• 200 milliliters light cooking cream
• 50 grams of grated parmesan cheese
• ½ tsp pepper
• 2 chicken stock cubes
• 500 grams of pasta, cooked according to packet instructions


Heat olive oil in frying pan over high heat.
Add diced chicken and brown for 2 to 3 minutes.
Push the chicken pieces to the side of the pan.
Put onion, garlic, and sliced mushrooms on the empty space of the pan.
Sauté for 1 to 2 minutes, then mix the browned chicken pieces together with the rest of the ingredients in the pan.
Turn the heat down to low.
After 1 to 2 minutes, pour the cream into the pan.
Add parmesan cheese, pepper, and crumbled chicken stock cubes.
Stir well and cook for 5 to 6 minutes over low heat.
Turn the heat off and add the cooked pasta.
Mix well to coat the pasta with the sauce.
Transfer to a serving dish and top with more grated parmesan cheese and some chopped chives.

Ideas And Tips:

For the pasta, you can use fusilli, spaghetti, penne, linguini or farfalle. You can even use whole wheat or gluten-free pasta.

Aside from chicken, you can use diced turkey, minced beef, shrimps, crabmeat, ham or sausage.

If you want a vegetarian version, you can use sliced mushrooms, carrots, broccoli, baby corn, peas, and bell peppers. Replace the chicken stock cubes with vegetable stock cubes.

You can also make this a one-pot dish. Replace chicken stock cubes with 2 cups of chicken broth. Add the uncooked pasta and continue cooking over low heat for 8 to10 minutes while stirring constantly.

Creamy Chicken And Mushroom Pasta
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