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Recipe No1 : Maple Salmon with Greens and Walnuts 

Ingredients

3 tablespoons pure maple syrup 

2 tablespoons balsamic vinegar 

1 tablespoon lemon juice 

1 tablespoon Dijon mustard 

1 tablespoon finely chopped shallot 

1/4 teaspoon salt 

1/4 teaspoon freshly ground black pepper 

2 tablespoons olive oil 

2 teaspoons snipped fresh rosemary 

4 5-ounce fresh or frozen skinless salmon fillets, about 1 inch thick 

1 6-ounce package fresh baby spinach 

1/2 cup cooked shelled edamame 

1/2 cup red bell pepper strips 

1/4 cup chopped walnuts, toasted 

Directions

In a small saucepan, combine maple syrup, vinegar, lemon juice, mustard, shallot, salt, and pepper. For dressing, in a small bowl, stir together 2 tablespoons of the maple syrup mixture and the olive oil; set aside. 

For glaze, heat the remaining maple syrup mixture to boiling; reduce heat. Simmer, uncovered, about 5 minutes, or until syrupy. Remove from heat; stir in rosemary. 

Preheat broiler. Place fish on the greased, unheated rack of a broiler pan and brush with half the glaze. Broil 6 to 7 inches from heat for 5 minutes. Turn fish over; brush with remaining glaze. Broil for 3 to 5 minutes more, or until fish begins to flake when tested with a fork. 

Meanwhile, in a large bowl, combine spinach, edamame, pepper strips, and nuts. Drizzle spinach mixture with dressing; toss to coat. Spoon salad onto plates; top with fish. 

Nutrition facts per serving: 460 calories, 33g protein, 18g carbohydrate, 28g fat (5g saturated), 3g fiber

Recipe No2: Baked Veggie Omelet 

Nonstick cooking spray

2 tablespoons butter 

3 cups bite-size bell pepper strips, sliced mushrooms, and thinly sliced zucchini 

1/3 cup chopped onion (1 small) 

1/2 teaspoon dried basil 

1/8 teaspoon black pepper 

1/2 teaspoon salt 

3 tablespoons tomato sauce 

10 egg whites 

5 eggs 

1/4 cup water 

1/4 cup shredded mozzarella cheese 

2 tablespoons grated Parmesan cheese 

Tomato sauce, warmed (optional) 

Directions 

Preheat oven to 400 degrees F. Lightly coat a 15-x-10-x-1-inch baking pan with cooking spray; set aside. 

In a large skillet, melt butter over medium heat. Add vegetables, onion, and dried basil. Cook and stir 5 to 8 minutes. Add pepper and 1/4 teaspoon of the salt. Remove from heat; stir in tomato sauce; keep warm. 

In a medium bowl beat egg whites, eggs, water, and remaining 1/4 teaspoon salt with a whisk until combined but not frothy. Pour eggs into the baking pan. Bake, uncovered, 7 minutes, or until eggs have just set. 

Meanwhile, in a small bowl, combine cheeses; set aside. 

Cut the baked eggs into six 5-inch squares. Using a spatula, lift each square from the pan and invert onto a plate. Divide warm vegetable mixture among omelets; top with cheese. Fold omelets diagonally in half, forming triangles. If desired, drizzle with additional tomato sauce. 

Nutrition facts per serving: 170 calories, 14g protein, 7g carbohydrate, 10g fat (4g saturated), 2g fiber 

Recipe No3: Strawberry Chicken Salad with Warm Citrus Dressing 

4 medium skinless, boneless chicken-breast halves (about 1 pound) 

1 14-1/2-ounce can chicken broth 

2 1/2 cups strawberries 

1/3 cup orange juice 

2 tablespoons salad oil 

2 teaspoons finely shredded lemon peel 

1 tablespoon lemon juice 

1 teaspoon sugar 

1/2 teaspoon chili powder 

1/4 teaspoon salt 

1/4 teaspoon freshly ground black pepper 

6 cups torn spinach, watercress and/or other greens 

1/4 cup chopped walnuts, toasted 

Directions 

Sprinkle the chicken-breast halves lightly with salt and pepper. Pour chicken broth into a large saucepan; add chicken. Bring broth to a boil; reduce heat. Cover and simmer for 15 to 20 minutes, or until chicken is tender and no longer pink. Remove chicken from broth with a slotted spoon and cool slightly. 

Meanwhile, in a blender or food processor, combine 1/2 cup of the strawberries, the orange juice, salad oil, lemon peel, lemon juice, sugar, chili powder, salt, and black pepper. Cover; blend or process until smooth. Transfer to a small saucepan. Bring just to a boil. Simmer, uncovered, 5 minutes, stirring occasionally. 

Thinly slice chicken breasts. In a large bowl, toss together salad greens, remaining strawberries, and chicken. 

To serve, drizzle warm dressing over salad. Sprinkle with walnuts. 

Nutrition facts per serving: 287 calories, 31g protein, 12g carbohydrate, 14g fat (2g saturated), 7g fiber

Recipe No4: Whole Wheat Pasta with Ricotta and Vegetables 

Ingredients 

8 ounces dried whole wheat or whole-grain penne pasta 

2 1/2 cups broccoli florets 

1 1/2 cups asparagus or green beans cut into 1-inch pieces 

1 cup light ricotta cheese 

1/4 cup snipped fresh basil or 1 tablespoon dried basil, crushed 

4 teaspoons snipped fresh thyme or 1 teaspoon dried thyme, crushed 

4 teaspoons balsamic vinegar 

1 tablespoon olive oil 

1 garlic clove, minced 

1/2 teaspoon salt 

1/2 teaspoon freshly ground black pepper 

2 large ripe tomatoes, seeded and chopped 

2 tablespoons grated Parmesan or Romano cheese 

Directions 

Cook pasta according to package directions, omitting any oil or salt. 

Add broccoli florets and asparagus or green beans during the last 3 minutes of cooking; drain. 

In a large serving bowl, combine ricotta cheese, basil, thyme, balsamic vinegar, olive oil, garlic, salt, and freshly ground pepper. 

Add cooked pasta and vegetables to ricotta mixture. Add chopped tomatoes. Toss to combine. Sprinkle each serving with grated cheese; serve immediately. 

Nutrition facts per serving: 361 calories, 16g protein, 55g carbohydrates, 9g fat (2g saturated), 7g fiber

Recipe No5: Southwestern Black Bean Cakes with Guacamole 

belly fat burner recipe

Ingredients

1/2 medium avocado, seeded and peeled 

1 tablespoon lime juice 

Salt 

Ground black pepper 

2 slices whole wheat bread, torn 

3 tablespoons fresh cilantro leaves 

2 garlic cloves 

1 15-ounce can black beans, rinsed and drained 

1 canned chipotle pepper in adobo sauce 

1-2 teaspoons adobo sauce 

1 teaspoon ground cumin 

1 egg, beaten 

1 small plum tomato, chopped 

Directions 

Mash the avocado in a small bowl. Stir in lime juice; season to taste with salt and pepper. Cover and chill until ready to serve. 

Place torn bread in a food processor. Cover and process until bread turns into coarse crumbs. Transfer to a large bowl; set aside. 

Place cilantro and garlic in the food processor. Cover and process until finely chopped. Add the beans, chipotle pepper, adobo sauce, and cumin. Cover and process until beans are coarsely chopped and mixture begins to pull away from the side of the bowl or container. 

Add mixture to bread crumbs. Add egg, combine, and shape into four 1/2-inch-thick patties. 

Lightly grease the rack of a grill pan. Place patties on the rack. Cook over medium-high heat for 8 to 10 minutes, or until patties are heated through, turning once. 

To serve, top patties with guacamole and tomato. 

Nutrition facts per serving: 178 calories, 11g protein, 25g carbohydrate, 7g fat (1g saturated), 9g fiber