02     Weight-Loss Recipes for Beginners

 

01

Salmon-Stuffed Avocados 

 

  Canned salmon is a valuable pantry staple and a practical way to include heart-healthy, omega-3-rich fish in your diet. Here, we combine it with avocados in an easy no-cook meal.

 

 Ingredients

  ½ cup nonfat undeniable Greek yogurt

½ cup diced celery

2 tablespoons chopped clean parsley

1 tablespoon lime juice

2 teaspoons mayonnaise

1 teaspoon Dijon mustard

⅛ teaspoon salt

⅛ teaspoon floor pepper

2 (five ounce) cans salmon, drained, flaked, skin and bones removed

2 avocados

Chopped chives for garnish

Directions

step 1

 Combine yogurt, celery, parsley, lime juice, mayonnaise, mustard, salt, and pepper in a medium bowl; blend nicely. Add salmon and blend well.
 

step 2

Halve avocados lengthwise and do away with pits. Scoop about 1 tablespoon flesh from each avocado half of into a small bowl. Mash the scooped-out avocado flesh with a fork and stir into the salmon aggregate.
 

step3 

Fill each avocado half of with approximately 1/four cup of the salmon mixture, mounding it on top of the avocado halves. Garnish with chives, if desired.

 

02  

Edamame Hummus Wrap 

 

    Made with protein-rich edamame instead of chickpeas, this easy hummus recipe is the perfect vegetarian filling for a grab-and-go wrap. Or double the recipe and use the hummus for a healthy snack with cut-up vegetables

 

 

Ingredients

  12 ounces frozen shelled edamame (approximately 2 1/four cups), thawed

four tablespoons lemon juice, divided

three tablespoons more-virgin olive oil, divided

2 tablespoons tahini

1 huge clove garlic, chopped

½ teaspoon floor cumin

¾ teaspoon ground pepper, divided

½ teaspoon salt

2 cups very thinly sliced inexperienced cabbage

½ cup sliced orange bell pepper

1 scallion, thinly sliced

¼ cup chopped sparkling parsley

four 8- to 9-inch spinach or entire-wheat tortillas

Directions

Step 1

  Combine edamame, 3 tablespoons lemon juice, 2 tablespoons oil, tahini, garlic, cumin, 1/2 teaspoon pepper and salt in a food processor. Pulse till pretty smooth.

Step 2

Whisk the remaining 1 tablespoon each lemon juice and oil with the closing 1/four teaspoon pepper in a medium bowl. Add cabbage, bell pepper, scallion and parsley; toss to coat. Spread approximately 1/2 cup of the edamame hummus throughout the lower third of every tortilla and top with about half cup of the cabbage mixture. Roll closed. Cut in 1/2 to serve, if desired.

Tips 

 Make Ahead Tip: Refrigerate hummus (Step 1) for up to three days.

Eat neat: Keeping the filling inner a wrap or burrito can be a undertaking, especially in case you're on the cross. That's why we recommend wrapping your burrito in foil so you can pick out it up and eat it with out losing the filling, peeling lower back the foil as you go.