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10 Easy Recipes For Post Baby Weight Loss

A post baby weight loss diet is easily within your reach with just a little planning. We have found recipes that will make your post baby weight loss diet delicious and nutritious. These recipes can be found on http://www.losebabyweight.com.au/recipes/:

Breakfast

Fruit Salad

  • 1 can of chopped pineapple in its own juice, drained, juice reserved
  • 1 orange
  • Handful of blueberries
  • 1 kiwi
  • 150g seedless grapes
  • 1 apple
  • 2 large strawberries
  • 4 tbsp. of low fat yogurt (optional)
  • 1/2 tsp of chai seeds

Peel and segment the orange, squeeze out extra juice and add to pineapple juice. Peel and slice the banana. Slice the grapes in half. Peel the apple, remove the core and slice.

Toss the banana, pineapple, orange, grapes and apple in a bowl. Pour the pineapple/orange juice over and chill. Serve with low fat yogurt (optional).

Smoked Salmon & Avocado on Toast

  • 2 slices whole wheat bread
  • 1 avocado
  • 2 scrambled eggs (only use 1 yolk), or use egg substitute
  • 4 slices smoked salmon
  • ½ lemon
  • Black pepper

Peel the avocado, prepare small, thin slices. Toast bread until crisp. Scramble the egg with salt, pepper. Arrange ½ the avocado and egg on 1 slice of toast and top with 2 slices of smoked salmon. Finish with lemon juice and more black pepper.

Lunch

Pear and Walnut Salad

  • 1 large lettuce leaf, shredded
  • Half a pear, chopped
  • 6-8 walnuts
  • 1 Tbsp. maple syrup
  • 1 Tbsp. cottage cheese

Preheat oven to 350º. Combine the walnuts and maple syrup, toss to coat. Bake for 10 minutes or until the nuts are toasted and sticky. Combine remaining ingredients. Top the salad with the nuts.

Chicken & Roasted Vegetable Wrap

  • 1 chicken breast
  • 1 red pepper
  • 1 red onion
  • 2 tortilla wraps
  • 4 button mushrooms
  • Good pinch paprika and half tsp. chili powder
  • Oil spray

Chop red onion into chunks and half the mushrooms. Slice red pepper and chicken breast into thin strips. Place chicken, red pepper, red onion and mushrooms on a baking tray, spritz with oil spray. Sprinkle with chili and paprika, bake in a 350 degree oven for 25 minutes, until the chicken is fully cooked. Cool; serve on soft whole wheat tortillas.

Snacks

Crunchy Chickpeas

  • 1 can of chickpeas, drained
  • 1 tbsp. olive oil or oil spray
  • Salt and cayenne pepper to taste

Preheat oven to 275 degrees. Drain and pat the chickpeas dry, drizzle with oil, sprinkle with salt and pepper. Roast for 30-40 minutes. Keep an eye on them for the last 10 minutes to make sure they don’t burn. Variation: for a sweet snack, omit the salt/pepper and use cinnamon and low-cal sweetener.

Low-fat Roasted Pumpkin Seeds

  • Seeds from one whole pumpkin
  • Oil spray
  • Salt, pepper and a pinch of paprika

Rinse pumpkin seeds, pat dry on paper towel. Spread in a single layer on a baking tray, spray with no-stick spray before seasoning with salt, pepper and paprika. Bake in a 350-degree oven for 20-25 minutes until golden and crisp. Variation: Make sweet by roasting with tbsp. of brown sugar and 1 tsp. cinnamon.

Dinner

Easy Slow Cooker Chicken & Mushroom Curry

  • 4 chicken breasts
  • 2 cans low-fat, low-cal mushroom condensed soup
  • 2 onions
  • Small can of mushrooms
  • 2 tbsp. medium curry powder
  • 1 tbsp. dried mixed herbs
  • Salt and pepper
  • Oil spray

Finely slice onions and mushrooms.
Brown the chicken.
Place chicken in slow cooker and soften onions in the same pan.
Add onions, pour in the condensed soup and add the mushrooms, curry powder, mixed herbs, salt and pepper. Stir well.
Cook on low for 6-8 hours or until the chicken is tender and the sauce thick.

3 Ingredient Leg Of Lamb

  • 1 2-3 lb. leg of lamb
  • 1 bunch of rosemary
  • 2 tbsp. olive oil

Heat the oven to 350 degrees. Scatter the rosemary on the bottom of a roasting pan. Place the lamb on top, rub with olive oil, add salt and pepper. Cook for 30 minutes, baste lamb in the pan juices. Cook for 40 minutes or until lamb is cooked to your liking. Cover with foil, rest for 10 minutes before carving.

Dessert

Chocolate & Berry Mousse

  • 2.5 ounces good quality dark chocolate, grated or finely chopped
  • 2 egg whites
  • 4 tbsp. low fat yogurt
  • 1 tsp. runny honey
  • 12 ounces mixed berries of your choice

Place chocolate into a heatproof bowl, suspended over a pan of simmering water. Stir until chocolate is melted; cool for 5-10 minutes. Stir yogurt into the chocolate.
Whisk the egg whites in a separate bowl until stiff. Add the honey and whisk again until honey has dissolved and the egg whites are stiff. Add a spoonful of egg whites to chocolate mixture and stir to combine, carefully fold the rest of the egg whites into chocolate mixture.
Divide the berries between 4 glasses and then top with the chocolate mousse. Refrigerate until set.

Dairy Free Panacotta

  • 16 ounces soy milk
  • 3 level tsp. powdered gelatin (unflavored) + 3 tbsp. water
  • 2 tbsp. of honey or natural sweetener
  • Zest of 1 lemon and 1 orange
  • 1 tsp. vanilla extract

Sprinkle gelatin over the water, leave to sit for 5 minutes.
Combine soy milk, honey, lemon zest, orange zest and vanilla extract in a saucepan. Heat until the mixture comes to a boil, remove from heat.
Stir in gelatin mixture until evenly distributed; leave to cool for 10 minutes. Strain mixture through a sieve to remove any lumps of gelatin into 4 ramekins, refrigerate until set; serve with fresh fruit.