3 Great Tasting & Healthy Recipes For Weight Loss

healthy recipes for weight loss

3 Great Tasting & Healthy Recipes For Weight Loss

Great tasting food doesn’t have to come at the expense of being overweight!  There are so many great recipes out there that taste fantastic that will also help you lose weight!  I’ve attached 3 different recipes that I’ve personally prepared for my family and they have all received great reviews!



The first healthy recipe for weight loss comes from a great website call FlavorfulEats.com it’s a Chickpea Cauliflower Curry.  I love spicy food and this one had me spinning.  My wife was a huge fan of this recipe and ate all the leftovers before I could get to it.

Prep time
Cook time
Total time
Serves: 4 main dish servings
  • 1-2 tbsp olive oil
  • ½ head of cauliflower (approx. 3½ cups), chopped into florets
  • 1 cup chopped tomato (halved grape or cherry tomatoes are best)
  • 1 yellow onion, chopped
  • 4 garlic cloves, minced
  • 1 tbsp grated fresh ginger
  • 1 tbsp cumin
  • 1½ tbsp curry powder
  • ¼ tsp cayenne pepper
  • ¼ tsp white pepper
  • 1½-2 tsp salt
  • ground black pepper
  • 1 (15.5oz) can chickpeas, drained
  • 1½ cups vegetable broth
  • 2 tsp tomato paste
  • 3 tbsp chopped cilantro
  1. Add oil to a large pan, saute cauliflower florets over med-med/high heat until they start to soften and get a little bit of color (about 10 minutes, stirring frequently). Add tomatoes, onion, garlic, ginger, cumin, curry powder, cayenne pepper, white pepper, black pepper and 1 tsp of the salt to the veggies in the pot. Saute for 3-4 minutes then add the tomato paste, vegetable broth, and chickpeas. Bring to a boil, then simmer for 10 minutes.
  2. Taste for salt. If needed, add ½-1 tsp more salt. Stir in 1-2 tbsp of the cilantro. Serve as a side dish or as a main dish on top of rice. Garnish with more cilantro when serving.




The second recipe Egg Plant Rollups comes from Joel Fuhrman’s book “Eat To Live”.  It’s packed with healthy recipes for weight loss.  I’m Italian and love lasagna and these egg plants rollups had the lasagna flavors flowing. It used vegan cheese and I honestly couldn’t tell the differences.  It was super good and I try to make this twice a month.

Healthy Recipes for weight loss

Serves: 6

Simple to make and always a hit, these baked eggplant rolls will disappear quickly. You might want to double the recipe!


2 large eggplants, peeled and sliced lengthwise 1/4 inch thick
2-3 tablespoons water
2 medium red bell peppers, seeded and coarsely chopped
1 medium onion, coarsely chopped
1 cup chopped carrots
1/2 cup chopped celery
4 cloves garlic, chopped
8 ounces baby spinach
1 tablespoon Dr. Fuhrman’s VegiZest or other no-salt seasoning blend, adjusted to taste
2 cups no-salt-added or low sodium pasta sauce, divided
2 ounces nondairy mozzarella-type cheese


Preheat oven to 350 degrees F. Lightly oil a non-stick baking pan. Arrange eggplant in a single layer in the pan. Bake about 20 minutes or until eggplant is flexible enough to roll up easily. Set aside.

Heat 2 tablespoons water in a large pan, add the bell pepper, onion, carrots, celery,and garlic; saute until just tender, adding more water if needed. Add the spinach and VegiZest and cook until spinach is wilted.

Transfer to a mixing bowl. Mix in 2 to 3 tablespoons of the pasta sauce and the shredded cheese.

Spread about 1/4 cup of the pasta sauce in the bottom of a baking pan. Put some of the vegetable mixture on each eggplant slice, roll up and place in a pan. Pour the remaining sauce over the eggplant rolls. Bake for 20-30 minutes, until heated through.



The last healthy recipe for weight loss, Easy Vegan Black Bean Burgers, won my kids over and they were asking for seconds!  I love feeding my kids foods that are healthy and taste great. 

healthy recipes

  • Prep Time: 30 mins
  • Cook Time: 5 mins
  • Yield: 6
  • Category: Entree, Sandwich, Gluten Free, Vegan


  • 1 1/2 cups cooked quinoa
  • 1-15 ounce can black beans, rinsed and drained (or about 1 1/2 cups)
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoons salt
  • 1/4 cup + 1 tablespoon chunky salsa
  • 1/4 cup + 2 tablespoons breadcrumbs, divided gluten free if necessary
  • Olive oil, for browning burgers
  • 6 hamburger buns, gluten free if necessary
  • Optional toppings include. Baked BBQ Sweet Potato Chips, avocado, tomato, mayo, lettuce, onion


  1. Add all ingredients plus 1/4 cup of the bread crumbs to a food processor. Process for 45-60 seconds, until all ingredients are blended together, but still a little bit chunky. Transfer mixture to a medium sized bowl and refrigerate for about ten minutes. Remove from the refrigerator and stir in the remaining 2 tablespoons of bread crumbs. Form mixture into patties. You will get about 6 patties, depending on the size you make them. Line a large sheet pan with parchment paper and place black bean burgers on. Refrigerator for about 20 minutes.
  2. Heat a large pan over medium heat and coat the bottom with olive oil. Cook the burgers for about 3-5 minutes on each side, until crisp and heated through. Top with your favorite burger toppings and enjoy!

Comment if you try these recipes and love them! 

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