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The new year often comes with a slew of resolutions, usually working towards a ‘better you’ and improving your health and wellness. But instead of resolutions this year, what if you started making healthy changes for your body before the pressure of a fresh start? If you don’t want to wait until 2021 to start putting your health first, Lexi Aiassa, certified holistic nutritionist and founder of The Confidence Co, has the five best quarantine dinners to help you lose weight in just a few weeks so you’ll be on the way to your best self before 2021 even begins.
Fresh Seasonal Salad
“Eating seasonally ensures you are eating fresh produce. Try going to your farmer’s market and getting some seasonal vegetables to cook at home. The lettuce assortment is multi-colored and a good variation of greens. The key is to have a mix of coloring in your lettuce to keep your salads interesting and varied in taste,” says Aiassa.
Recipe:
Pear (in season)
Walnuts - handful
Pepitas - handful
Shallot - sliced
Lettuce Assortment:
Radicchio (rich in vitamin K)
Frisee - high in folic acid, vitamin A, and vitamin C
Baby Kale
Dressing: 1 tbsp olive oil, 1 tbsp of dijon mustard & 1 tbsp light balsamic vinegar
Spaghetti Squash With Olive Oil & Parmesan Cheese
Aiassa notes that spaghetti squash is not only delicious, but also low in calories and high in fiber, meaning you can have a big satisfying bowl of it! Adding parmesan is a solid source of protein and fat, and it’s relatively low in lactose for those who are sensitive. If you’re adding red sauce on top, Aiassa recommends RAOS for a healthy and rich option.
Recipe:
Spaghetti Squash
Parmesan Cheese
Olive Oil (& red sauce)
Salt & Pepper (or garlic salt)
Slice in half, remove the seeds, season with olive oil, salt & pepper, and face down on the cooking tray. Cook for 40 minutes at 375. Pull out and let cool for 5 minutes and turn the oven on to broil. Lightly mix the spaghetti squash while it is still in the skin. Add a little more olive oil or red sauce if you prefer. Sprinkle the top with parmesan cheese. Put in broil for 4 minutes or until browned. Enjoy!
Roasted Salmon & Brussel Sprouts (One Oven Tray)
This meal is loaded with nutrients that will nourish your body as you lose weight and even afterwards. Salmon is rich in Omega 3s, protein and Vitamin B, and the honey in this recipe is a great source of antioxidants. Brussel sprouts are in season and provide a delicious crunch on the side!
Recipe:
Salmon
½ Lemon
1 Tbsp Honey
1 tsp sesame oil
1 tsp Paprika
1 tsp Garlic Salt
1 tsp Garlic powder
Brussels sprouts
Olive Oil
Halve brussel sprouts, toss them in a bowl with olive oil, garlic salt, garlic powder, and paprika. Lay them on the foil on the oven tray.
Pat the salmon with a paper towel to get all of the water/ wetness out of it. In a separate small bowl, make your salmon glaze and mix in a bowl.
½ lemon
1 tbsp of Honey
1 tsp sesame oil
1 tsp Paprika
1 tsp Garlic Salt
1 tsp Garlic powder
Put salmon in its own piece of foil and pour the glaze on top of it. Wrap the foil around to cover it and keep the juice in the existing piece of foil.
One Pan Veggie Stir Fry
This recipe is loaded with in-season veggies and is a wonderful vegetarian option that uses tempeh as the primary protein source. The vegetables will help to keep you full and satisfied and will taste just as good as takeout!
Recipe:
Mushrooms (in season)
½ White onion
1 TBSP Olive oil
1 TBSP Gluten Free Soy Sauce (or coconut aminos)
Broccoli (in season)
1 TBSP Garlic
Brown Rice (pro tip - TJs has frozen brown rice bags to keep it easy)
1 TBSP Chili Paste (can make tsp if you don’t like spice)
1 tsp sesame oil
Tempeh - if you free like added some additional protein
Use a pan or a wok if you have one. Slice all of the veggies, starting with the garlic & onion. Olive oil the pan on medium heat, add the garlic, shortly after add the onion, (add the cubed tempeh in the with onions if you want the extra protein), then the broccoli. Add the chili paste & gluten free soy sauce and then the veggies soften & soak for about 5 minutes. Turn to low and add the brown rice into the pan.
One Pot Lentil Soup in 40 Minutes
This vegan recipe is high in fiber and also a great source of protein for those cold winter nights. The fiber is wonderful for your digestion and the full meal comes together in under an hour; it’s perfect for a Sunday night meal prep.
Recipe:
1 whole sliced white onion
3 sliced carrots
Lentils 2-3 cups of
1 veggie stock carton
1 cup of water
1 Tablespoon of each of the following spices:
Ginger
Cumin
Garlic
Garlic Power
Iodized Salt
Paprika
Raw Kale or Spinach
*You can add a lot more to this if you choose - celery, sweet potatoes, you name it. I call this the clean out of fridge soup.
Turn the stove on medium heat. Put a TBSP of Olive oil or Avocado Oil. Start by adding the garlic and the onions to the pot. After 2 minutes add the carrots. Then the lentils and let them roast for 2-3 minutes. Then add the water, veggie broth and spices. Stir well, and let it come to a boil. After 2-3 minutes of stirring once it comes to a boil, cover and put on a low simmer. Add the Kale or spinach before you cover. Let it sit on low heat for 25-30 minutes.
