How Weight Loss Fats With Vegetable Eating- Lose 5 Pounds in 1 week

weight loss with vegertable

1.  Vegetable Pie 

Serves: 4-6


2 cups fresh broccoli florets, chopped into smaller pieces

1 small onion, diced

1/2 bell pepper, chopped

1 cup shredded cheddar cheese

1/2 cup Bisquick mix

1 cup milk

Salt and pepper, to taste

2 eggs

weight loss with vegertable


Preheat your oven to 400 degrees F.

Grease a 9-inch pie plate and set it aside.

Place the broccoli in a medium sized saucepan and pour in a small amount of water (about 1/2-1 inch from the bottom).

Add salt and cover. Cook for 5 minutes and drain.

Stir together the broccoli, onion, bell pepper, and cheese in the pie plate.

Stir together the Bisquick, milk, salt and pepper, and eggs in a medium bowl.

Pour this mixture over the vegetables in the pie plate.

Bake for 40-45 minutes or until golden brown.

2.  Lime Parmesan Zucchini Rounds

Serves: 4-6


4 medium zucchini, trimmed and sliced into 1/2 inch slices

2 tbsp butter

1/2 tsp sea salt

1/2 tsp black pepper

Zest of 1 lime

Juice of 1 lime

1/2 cup grated parmesan cheese


In a large skillet, heat the butter over medium-high heat.

When the butter is melted, add the zucchini, salt, pepper, and lime zest. Stir everything together

Cook for 5 minutes then stir.

Cook for another 5 minutes.

Remove the zucchini from the skillet and place them in a large bowl.

Toss the zucchini with the lime juice and parmesan cheese before serving.

3.  Curry Cauliflower

Serves: 4-6


1 head of cauliflower, cut into florets

1 tbsp coconut oil, melted

1 tbsp curry powder

1/2 tsp salt

1/4 tsp pepper


Preheat your oven to 400 degrees F.

Place the cauliflower florets in a large bowl and drizzle them with coconut oil. Toss well to combine.

Sprinkle the cauliflower with curry powder, salt, and pepper. Toss to coat.

Spread the florets on a greased baking sheet. Leave a little bit of space between each floret.

Roast in the oven for 20 minutes, turning halfway through the time.

4. Vegetable Fritters

Serves: 4-6


4 medium zucchinis, shredded (I use either a cheese grater or a food processor)

2 tsp sea salt

1/4 cup Bisquick mix

1 egg, beaten

1/2 cup matchstick carrots

1 tsp pepper

1/4 tsp cayenne pepper

Olive oil


Put the shredded zucchini in a large bowl and sprinkle with salt and toss well. Let it sit for 15 minutes to draw out all of the moisture.

Scoop out the zucchini a handful at a time and squeeze the liquid out into a bowl. Place the squeezed zucchini into a separate bowl.

Now that the zucchini is squeezed out and in a separate bowl, add the bisquick, egg, carrots, and pepper and stir well.

Heat a large skillet over medium heat pour in the oil.

Pack the zucchini mixture into a 1/4 cup measuring cup and turn the cup upside down into the pan. Flatten the fritter with the back of a spatula.

Cook each side for 3-5 minutes or until browned. Repeat until all of the zucchini mixture is used. I could fit 4-5 fritters into my skillet at a time.

Serve immediately.

weight loss with vegetable


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