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5 Healthy Low Fat Diet Recipes

Good fat like omega-3 is necessary to help achieve your fitness goals. However, we live in a society where people over consume trans and saturated fats, which are hard to get rid of unless you start by changing your diet. People who desire to lose, maintain or gain weight can benefit from these recipes.

Fruits and vegetables, for example, can be found in low-fat diets as can other naturally low-fat or fat-free foods. Dietary items like low-fat cookies or ice cream that use less fat than their standard counterparts could be included.

To help manage your fat, cholesterol, carbohydrates, and calories, consume primarily plant foods (such vegetables, fruits, and whole grains) and a good quantity of lean and low-fat animal meals (meat and dairy products). Choose fish, poultry, and lean meats when you're shopping.

Orange, Honey and Soy Chicken

  • Prep Time: 15 min
  • Cooking Time: 20 min
  • Servings: 2
  • Serving Size: 350 g

This recipe is quick and simple to make, and it goes nicely with rice or other side dishes. The chicken breast meat is given a flavour boost with the addition of orange, honey, and soy sauce.

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Macronutrients per serving

  • Calories: 388 kcal
  • Protein: 29.5 g
  • Fat: 4.4 g
  • Carbs: 62.3 g

Ingredients

  • 2 skinless, boneless chicken breast halves, diced
  • 2 oranges, juiced
  • ¼ cup soy sauce
  • ¼ cup honey
  • 2 tablespoons garlic ginger paste
  • ground black pepper to taste

Instructions

  1. In a sizable nonstick skillet over medium-high heat, combine the chicken, orange juice, soy sauce, honey, garlic ginger paste, and black pepper. Cook and stir for 20 minutes, or until the sauce thickens to a sticky glaze and the chicken is thoroughly cooked.

Lemony Steamed Fish

  • Prep Time: 15 min
  • Cooking Time: 30 min
  • Servings: 6
  • Serving Size: 450 g

Lightly flavoured fish fillets that are flaky. Any type of fish can be used, and it's easy to double or triple the recipe. Try halibut, cod, salmon, red snapper, trout, etc. as well. Mix white and wild rice together to serve.

Macronutrients per serving

  • Calories: 325kcal
  • Protein: 60.8 g
  • Fat: 6.8 g
  • Carbs: 1.5 g

Ingredients

  • 6 (6 ounce) halibut fillets
  • 1 tablespoon dried dill weed
  • 1 tablespoon onion powder
  • 2 teaspoons dried parsley
  • ¼ teaspoon paprika
  • 1 pinch seasoned salt, or more to taste
  • 1 pinch lemon pepper
  • 1 pinch garlic powder
  • 2 tablespoons lemon juice

Instructions

  1. Set the oven to 375 degrees Fahrenheit (190 degrees C).
  2. To fit each fillet, cut 6 foil squares of the appropriate size.
  3. Fillets should be in the middle of the foil squares. Season each fillet with dill weed, garlic powder, onion powder, parsley, and paprika. Each fillet should be rubbed with lemon juice. To create a pocket, fold the foil over the fillets; next, fold the edges to close. Place the bags on a baking sheet, sealed.
  4. For about 30 minutes in the preheated oven, bake the fish until it flakes easily with a fork.

Sautéed Shrimp

  • Prep Time: 20 min
  • Cooking Time: 20 min
  • Servings: 12
  • Serving Size: 160 g

Shrimp that is juicy and excellent takes about 30 minutes to cook! These methods could be used to fry shrimp.

Macronutrients per serving

  • Calories: 137 kcal
  • Protein: 24.5 g
  • Fat: 2.6 g
  • Carbs: 2 g

Ingredients

  • 1 lemon
  • 3 pounds uncooked medium shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 ribs celery, chopped
  • 2 cloves garlic, crushed and chopped
  • salt and ground black pepper to taste
  • 1 sprig fresh rosemary, chopped, or to taste
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • ¼ teaspoon ground coriander
  • 1 bay leaf
  • ¾ cup white wine, or to taste
  • 1 teaspoon Worcestershire sauce, or to taste

Instructions

  1. Add lemon juice to the shrimp and set aside.
  2. Olive oil is heated at medium heat. Add the celery, onion, and garlic. Cook for about 5 minutes or until soft, seasoning with salt and pepper. Add the bay leaf, rosemary, basil, oregano, and other spices. Worcestershire sauce and white wine should be added. Cook for 8 to 10 minutes, or until the sauce has slightly reduced.
  3. Stir in the shrimp and simmer for an additional 5 to 7 minutes, or until pink.

A training plan you should try:

Paprika Chicken

  • Prep Time: 10 min
  • Cooking Time: 40 min
  • Servings: 6
  • Serving Size: 160 g

The combination of paprika and chicken is well-known around the world. The Paprika Chicken recipe is delicious and straightforward to prepare. Enjoy! Chipotle powder or dried chives could be used to add flavour to the main meal.

Macronutrients per serving

  • Calories: 143 kcal
  • Protein: 25.1g
  • Fat: 4.1 g
  • Carbs: 0.6 g

Ingredients

  • 6 skinless, boneless chicken breasts
  • ground black pepper to taste
  • 1 pinch garlic powder
  • 1 teaspoon poultry seasoning
  • 2 teaspoons paprika

Instructions

  1. Set the oven to 375 degrees Fahrenheit (190 degrees C). Grease a 9x13-inch baking dish very lightly.
  2. Arrange the chicken breasts in a baking dish side by side. Add paprika, garlic powder, poultry spice, and black pepper to taste. Bake for 40 to 50 minutes in a preheated oven, or until the chicken is no longer pink inside and the juices flow clear. If the chicken begins to stick to the dish, check frequently and add a little water.

Balsamic Marinated Pork Tenderloin

  • Prep Time: 10 min
  • Cooking Time: 25 min
  • Servings: 4
  • Serving Size: 120 g

The pork was marinated in garlic, balsamic vinegar, and thyme. Since I discovered this recipe a few years ago, I've had it on hand. Enjoy.

Macronutrients per serving

  • Calories: 183 kcal
  • Protein: 29.8g
  • Fat: 4.1 g
  • Carbs: 4.1 g

Ingredients

  • ½ cup balsamic vinegar
  • 2 cloves garlic, finely chopped
  • 2 teaspoons chopped fresh rosemary
  • 2 teaspoons honey
  • fine sea salt to taste
  • freshly ground pepper to taste
  • 1 (1 pound) pork tenderloin

Instructions

  1. In a bowl, combine the balsamic vinegar, garlic, rosemary, honey, salt, and pepper. Put the pork in a bag that can be sealed, then drizzle the balsamic mixture over it to coat. Remove any extra air from the bag, then seal it. Put the bag in a container to prevent leaks and marinate for 6 to 8 hours in the fridge.
  2. Set the oven to 425 degrees Fahrenheit (220 degrees C).
  3. Shake off excess marinade from the meat before removing it. Put the pork in a baking or roasting pan. Store the marinade.
  4. Roast the pork for about 25 minutes, or until the centre is just barely pink. In the centre, an instant-read thermometer should register at least 145 degrees Fahrenheit (63 degrees C). Pork should be taken out of the oven, placed on a chopping board, and lightly covered with foil. Rest for ten to twenty minutes.
  5. Pour marinade into a small saucepan and bring to a boil while the pork is cooling. Medium-low heat should be used to simmer for 10 minutes. With the roasted tenderloin, serve.
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