The Best Meal Plan To Lose Fat Faster

  • Published on:  5/3/2021
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    1. Creamy Gluten-Free Tomato Pasta

    3 Tbsp olive oil (divided)
    ½ c. diced white onion
    1 tsp minced garlic
    10 oz gluten free pasta
    8 oz canned Italian stewed tomatoes (drained)
    ¼ c. paleo mayo
    1 egg yolk
    ¼ tsp each kosher salt and black pepper
    Optional ½ tsp crushed red pepper flakes
    Fresh basil and cracked pepper

    In a small pan, sauté onions and garlic in 1 tbsp olive until fragrant, about 2 minutes. Once they are almost cooked, set aside.
    In a large pot, cook your gluten free pasta according to directions.
    Drain, rinse the pasta, and place pasta back into pot. Keep on low heat.
    Mix in the remaining 2 tbsp olive oil and mix well. Mix gently.
    In a separate bowl, whisk together the mayo and egg yolk. Add this mix to your pot with the pasta, coating until creamy. Gently mix in the sauteed onion/garlic.
    Toss the pasta with the tomatoes, kosher salt and pepper.
    Stir gently over low to medium low heat until creamy and combined.
    If using a cooked protein, add it in here.
    Plate pasta into bowls. Garnish with fresh basil and cracked pepper.
    Per serving: 353 calories, 17.1 g fat (2.7 g sat), 9.2 g protein, 42.2 g carb, 186 mg sodium, 4.8 g sugars, 3.7 g fiber

    2. Caribbean Steamed Fish

    2 lbs fish (porgy or snapper), cleaned and scaled
    Juice of 1 lime
    ½ tsp black pepper
    1 tsp salt
    3 cloves garlic – 2 sliced and 1 crushed
    About 15 sprigs thyme
    ½ Tbsp butter
    ½ Tbsp oil
    2 carrots, thinly sliced
    1 red pepper, thinly sliced
    1 green pepper, thinly sliced
    1 onion, thinly sliced
    12 okra, ends cut off
    1 hot pepper (scotch bonnet, habanero or wiri wiri), seeds removed
    1 ½ cup water

    Season the fish with lime juice, crushed garlic, black pepper, salt and half of the thyme and set aside.
    In a large, wide heavy bottom pot over medium heat, add oil and butter. When butter has melted, sauté carrots, red and green pepper, and onion until it has softened, about 5 minutes.
    Add garlic slices and pepper and cook for just a minute or two. Add water and bring to a boil. Add fish to the pot. Spoon some of the vegetables on top of the fish. Add okra and the rest of the thyme.
    Cover the pot and lower the heat to simmer then cook for 15 minutes until the fish is done. Remove from heat and serve.
    Per serving: 378 calories, 7.4 g fat (1.2 g sat), 60.5 g protein, 13.1 g carb, 794 mg sodium, 5.5 g sugars, 3.3 g fiber

    3. Loaded Cauliflower

    1.25 lb cauliflower head, cut into florets
    6 green onion, chopped into the green and white parts
    2 tbsp butter
    3 garlic cloves, minced
    2 oz cream cheese
    1/2 tsp sea salt
    1/4 tsp black pepper
    1.5 tsp ranch seasoning Mix, optional
    3/4 c. organic heavy whipping cream
    2 c. cheddar cheese, grated
    4 slices sugar-free bacon, crumbled
    Olive oil for roasting the cauliflower
    Dollops of sour cream, optional

    Per serving: 315 calories, 28 g fat (17 g sat), 11 g protein, 5 g carb, 587 mg sodium, 2 g sugars, 1 g fiber
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