Best Ever Vegan Oatmeal Burger Recipes
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How about you have a veggie burger for dinner tonight? Don’t worry about the calories as today we have got the recipe of “Ultimate Vegan Oatmeal Veggie Burger” which is full of healthy ingredients, loaded with flavours and is a perfect option for people aiming for weight loss. Check out this mouthwatering burger recipe now –Ingredients1 Tbsp Extra Virgin Olive Oil1/2 Cup Onion1/2 Cup Carrot1 Celery1/4 Cup Grated Zucchini1 Cup Cooked Brown Rice1.5 Cup Quick Oats1/2 Tsp Garlic Powder1/2 Tsp Cumin Powder1/8 Tsp Cayenne Powder1 Tbsp Yeast1 Package Extra Firm Tofu1 Tsp All Purpose Vegetable Seasoning1/2 Cup Water2 Tbsp Soy SauceBreadcrumbsMethod1. In a medium skillet, mix the onion, carrot, celery and zucchini with 1 tbsp extra virgin olive oil. Saute over medium heat until onion is clear. Remove from heat and add the brown rice, oats and seasonings. Mix well and add the tofu, with a fork mash the tofu into fine pieces and mix well.2. In a small bowl, combine all the liquid ingredients and stir to mix. Pour over the rice mixture and stir until moistened and evenly mixed. Shape into 8 evenly sized patties. Dredge each patty in breadcrumbs, making sure to coat both the sides.3. Place the patties on a baking sheet that has been sprayed with a non-stick pan, then spray the tops of each patty.4. Bake at 375-degree oven for 15 minutes. Turn the patties over, spray the tops with the cooking spray and bake another 20 minutes. Remove the pan from the oven and let them sit for 5 minutes.5. Serve with the buns.NutritionServes 6-7Calories 127 Kcal, Fats 1.5g, Carbs 24.2g, Protein 5.2gCheckout more than 500 healthy recipes in Mevo app now.Download fromiOS Appstore / Google Playstore....

blueberry banana soy smoothie
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Smoothies are great for weight loss as they are loaded with the nutrition of their ingredients. Today we have got a smoothie which is a powerhouse of nutrition as its main ingredients are succulent, summer-ripe blueberries, and banana. Tiny, round blue-purple blueberries have long been attributed to the longevity and wellness and in terms of nutrients they are loaded with fiber, potassium, folate, vitamin C, vitamin B6 and phytonutrient content. Bananas have always been associated with weight gain while the truth is that 1 banana has only 105 calories, 27 grams of carbs, 3 grams of satiating fiber and just 14 grams sugar. It is true that compared to other fruits they do have slightly high calories and carbs but sticking to one five inch portion a day will do no harm. Let’s checkout this delectable “Banana-blueberry-soy smoothie” now which can be prepared in just 5 mins –INGREDIENTSFrozen Blueberries 1/2 cupSliced banana 1/2Soy milk (light) 1¼ cupVanilla Extract 1 tspSugar/honey 2 tspMETHOD1. Blend 1 cup of the milk, the blueberries, banana, sugar or sweetener, and vanilla extract until smooth.2. Add up to ¼ cup more milk if a thinner smoothie is desired.3. Serve chilled.NUTRITIONAL INFOServes: 2Calories per serving 125kcal, Fat 1.5g, Carbs 25g, Sugar 11g, Fiber 2g, Protein 3gDownload Mevo app now from –App Store – https://itunes.apple.com/in/app/mevo-weight-loss-fitness/id1082646969?mt=8Play Store – https://play.google.com/store/apps/details?id=com.mevolife.mevo&hl=en...

best low
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If you think soup is just to soothe you in the winter, think again. Did you know that soup is one of the bet food to eat for weight loss? Because soups are mostly broth, they tend to be lower in calories while still filling you up. Don’t wait for the spring to start your weight loss journey. Try making one of these three best soups for weight loss and kick start your diet!Soothing Ginger SoupThis simple soup has noodles to fill you up, tofu for protein, and lots of ginger for your health. Ginger reduces muscle pain and soreness, has anti-microbial properties to prevent illness, and can raise your metabolism. The noodles in this recipe are actually made from sweet potato, so they give you complex carbs that won’t spike your blood sugar. This recipe makes 3 servings.Ingredients1 cup vegetable broth2 cups water3 cloves garlic, smashed into a paste½ inch ginger, smashed into a paste1 container silken tofu2 cups Korean glass noodles (or other clear Asian noodles)¼ cup lemon juice1 tablespoon sesame oil (optional)Instructions1. Bring the broth and water to a boil.2. Add the ginger, garlic, and optional oil and simmer for 5 minutes3. Add glass noodles simmer for 10 minutes4. Add tofu and lemon, simmer for 2 more minutes5. Remove from heat. Allow to cool. Serve.Scrumptious Potato & Broccoli SoupSoups are a great way to get your greens during the winter. Broccoli is a cruciferous vegetable that helps prevent cancer and fights cardiovascular disease! Meanwhile, the potatoes in the soup give you the creamy texture you crave without the added calories. Slurp away on this delicious soup without any added guilt.Ingredients2.5 cups vegetable broth2 tablespoons olive oil1 chopped onion3 garlic cloves, chopped2 medium potatoes, cubed4 cups broccoli1 tsp oreganoSalt & PepperInstructions1. Pre-heat a large soup pot on medium for 3 minutes, then add the oil. Add the garlic and onions and cook until onions turn clear.2. Add vegetable broth, broccoli, and potatoes. Bring to a boil. Cook for 15 minutes.3. Put the whole soup in a blender and blend until smooth. Be careful not to burn yourself!4. Return to original pot and simmer for 5 more minutes. Add oregano, salt, and pepper.5. Remove from heat. Allow to cool. Serve.Sweet & Savory Sweet Potato SoupThis soup is the perfect dish to keep you warm during those cold winter months. The sweet potatoes will satisfy your sweet tooth without spiking your blood sugar. The ginger and curry spices stimulate your immune system, helping you fight off colds. And this low calorie soup will help keep you full while shedding pounds!Ingredients2 tablespoons olive oil2 tablespoons honey8 cups vegetable broth2 medium white onions, chopped2 sweet potatoes, peeled and cubed1 pound carrots, peeled and chopped1 tablespoon curry powder½ inch ginger1 tsp saltInstructions1. Warm a large pot on medium heat for 3 minute. Add the oil, then add the onion and ginger. Cook until onions are clear and fragrant.2. Add the broth, sweet potatoes, and carrots, bring to a boil. Simmer for 20 minutes.3. Add honey, salt, and curry powder.4. Use an immersion blender to blend the soup, or transfer the soup to a blender in batches and blend.5. Return to pot and simmer for 4 more minutes.6. Allow to cool. Top with cracked black pepper. Serve.3 Soups to a Slimmer YouThese three best soups for weight loss are guaranteed to fill you up without unnecessary calories. They are delicious, hearty soups that will satisfy your cravings without hurting your diet. Try taking the time to cook a soup for yourself and see how easy it can be to use soups for weight loss!Download Mevo app now from –Google App Store           iOS Play Store...

best italian
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Balsamic Bruschetta is an all time favorite amongst all age groups. It originates from central Italy and is usually served as an appetizer. It is one of the simplest dish to make and can immensely gratify your tasting buds. People who don’t even like tomatoes, do like bruschetta. It’s like some magic, magic of ingredients like fresh basil, balsamic vinegar, olive oil and that heavenly Parmesan or Mozzarella. When you whisk all these together with the tomatoes, it turns into food heaven. You can use any nice French bread and top it with your favourite toppings. This is one of the most lovable and wanted recipes and greatly enjoyed especially when served with a round of light mocktails. It’s a very simple appetiser that can be made even with very little time in hand, which makes it just perfect for that impromptu get together at home. It tastes best if the mixture is left for 1 to 2 hours before serving, this helps to blend the flavours. Bruschetta is also a wise choice to indulge in as it is less in calories.Ingredients8 Roma (plum) tomatoes, diced1/3 cup chopped fresh basil1/4 cup shredded Mozzarella or  Parmesan  cheese (optional)2 cloves garlic, minced1 tablespoon balsamic vinegar1 teaspoon olive oil1/4 teaspoon kosher salt1/4 teaspoon freshly ground black pepperChopped olives1 loaf French bread toasted & slicedMethod1. In a bowl, toss together the Tomatoes, Basil, Olives, Mozzarella or Parmesan cheese, and Garlic. Mix in the Balsamic Vinegar, Olive Oil, Kosher Salt, and Pepper.2. Serve on toasted bread slices.Nutritional InfoServes 8Nutrition Per Serving : Calories 192Kcal, Fat 2g, Carbs 34g, Protein 8.2gCheckout more than 500 healthy recipes in Mevo app now.Download fromiOS Appstore / Google Playstore....

hot and spicy
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Nowadays there is an increasing demand of tofu. Normally it is considered as a healthier replacement of regular cottage cheese, but there is actually more to know about this super soybean product. Tofu was basically originated in China and has a wet texture and is smooth, soft and spongy. Not only the soybean product is full of calcium, iron, magnesium, vitamin E and is cholesterol free, but it is extremely low on fat and calories too. Today, we planned to make a dish with tofu as the key ingredient. The dish in not only packed with healthy nutrients, but is extremely tasty as well. Try it out now –IngredientsDiced firm tofu – 12 ozChopped scallion – 3/4 cupMinced fresh ginger – 1 tbspDried shiitake Mushrooms – 4Sliced sauteed onion – 1/2 cupDried arame or hijki (optional) – 1 tbspSoy sauce – 2 tbspRice wine – 2 tbspRed chilli flakes – A pinchChopped green chilli – 1Salt & white pepper – As per tasteMethod1. Soak dried shiitake mushrooms in 1/2 cup water until soft. Slice, removing the stem. Retain mushroom soaking water.2. Place tofu on paper towels to drain some of the moisture while you prepare the other ingredients.3. Rinse and soak sea vegetables in warm water while preparing rest of ingredients. Squeeze out excess water before adding.4. Add the mushroom water to a skillet and bring to a boil. Add ginger, sea vegetables, mushrooms, scallion, wine, and tofu, and simmer for 10 minutes.5. Add soy sauce, sauteed onions, red pepper flakes, salt and pepper. Simmer for about 5 minutes & serve.Nutritional infoServes – 4; Serving size – 3/4 cupCalories per serving 110kcal, Fat 3g, Fiber 2g, Sugar 2g, Protein 8g, Sodium 300mg, Potassium 120mgLog whatever you eat in our amazing Weight Loss & Fitness app – MEVO available on –Google Playstore / iOS Appstore...

medley
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Veggies are an important part of my dinner table. I love having them in any way, raw or cooked because they are so full of nutrients. This recipe of healthy Roasted Vegetables is ridiculously easy to make and yet so delish. I usually make these veggies whenever I am in a fix as to what to be served during dinner as a side dish. There are no specific ingredient rules, just use whatever veggies you prefer. The balsamic vinegar can be replaced by a fresh drizzle of lemon or even some soy sauce. The choice is entirely yours. Serve it with your favorite main course, brown rice or just on a bed of quinoa, it will be as good any way.Ingredients1/2 small butternut squash, cubed1 red bell peppers, seeded and diced1/2 sweet potato, peeled and cubed1-1/2 potatoes, cubed1/2 red onion, quartered1-1/2 tsp chopped fresh thyme1 tbsp chopped fresh rosemary2 tbsp olive oil1 tbsp balsamic vinegarSalt & black pepperMethod1. Preheat oven to 475 degrees F (245 degrees C).2. In a large bowl, combine the squash, red bell peppers, sweet potato, and the potatoes. Separate the red onion quarters into pieces, and add them to the mixture.3. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.Nutritional InfoServes 6Nutritional value per serve: Calories – 125, Fat – 4.5, Carbs – 20, Protein – 2Get more of such healthy, quick and delectable recipes in the Mevo – Weight Loss & Fitness app, which is available on both Android and iOS....

spicy chickpeas
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Today’s earlier post of Avocados motivated us to cook something with the super food. Since avocados weren’t available in the Mevo kitchen, we thought to cook something different with the available super foods – Chickpeas & Spinach. After juggling with multiple ideas, we settled for “Spicy Chickpeas with Spinach and Coconut Cream.” It was something like a one pot meal and to our surprise the dish tasted delectable. The addition of spinach elevated the flavors of this dish to the next level. We added a little bit of coconut cream towards the end to really hit those spicy notes. The dish was delicious and we are doing it again sometime soon for sure. It was really easy to make and looked outstanding too. Check out the recipe and you must try this one for dinner today:-IngredientsChickpeas – 1 bowl ( boiled)Coconut Cream – 2 TbspExtra Virgin Olive Oil – 1 tbspFresh Spinach – 200 gramsGinger – 1 inchChili flakesGarlic – 1 cloveBlack pepper – 1/2 tspMethod1. In a food processor, combine garlic,ginger, chilli flakes, pepper, curry powder, with little bit of water to make a paste.2. In a large pan, heat oil and and add the paste in it and saute it for 30 seconds.3. Next, add the spinach (finely chopped) and stir if for a minute and cover the pan for around 20 seconds. Let all the water evaporate and once that is done, add the boiled chickpeas in this mixture4. Last step is to add the coconut cream and cook this for 7-10 minutes.5. Eat hot at room temperature.Nutritional InfoServes 2Calories per serving – 389kcal, Carbs 26g, Fat 22g, Protein 14g...

zucchini
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Today it’s all about the mains. Let us discuss one of my favorite main course dishes – THE ZUCCHINI RISOTTO. With very few ingredients to make with, this one is a sure shot winner for that easy and laid back dinner preparations. It’s so filling that all you would need along is something to gulp down with. This creamy yet not that heavy dish gets it’s color from the addition of crunchy zucchini and sun dried tomatoes. Off-course the basil does what it does best- lends a beautiful aroma to this dish. Unlike any other usually butter loaded risottos, this one is very light on the palette. This can be one of your GO-TO weekend meals which will enhance that quality time you will spend around the dinner table with the most special people.Ingredients7 cups vegetable or chicken stock1 tbsp butter1 medium onion, chopped2 cups rice, uncooked1/2 medium zucchini, thinly sliced10 sun-dried tomatoes, softened and chopped1 tsp dried thyme, crushed6 tbsp freshly grated Parmesan/Mozzarella cheese1 tbsp chopped fresh basil leaves, or to taste (optional)Salt & ground black pepper to tasteMethod1. Bring vegetable or chicken stock to a boil in a medium stock pot, then reduce heat to a low simmer.2. Melt butter in a large, heavy bottomed stock pot over medium heat. Stir in onions and cook for 2 minutes, or until softened. Add the rice and cook for another 2 minutes, stirring constantly, until lightly toasted. Gradually ladle in simmering vegetable stock, stirring continuously. Risotto will become “creamy” and slightly sticky, yet still firm in the center, or al dente.3. When almost finished, stir in the zucchini, sun-dried tomatoes, and thyme, adding stock as needed and stirring continuously. Stir in basil and 3 tablespoons cheese just before serving. Divide risotto among 6 bowls, sprinkle with remaining cheese, and season with pepper to taste.Nutritional InfoServes 6Nutritional value per serve: Calories 353kcal, Fat 4g, Carbs 68g, Protein 9g...

guava sorbet
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I’m a hard core DESSERT LOVER and only I know how hard it is not to indulge in the sweetness of desserts literally every day. This summer, I made a lot of desserts at home as this way I could have easily controlled the sugar quantity and also omit various kinds of preservatives that the market available packaged dessert options contain. Fruits are very essential in my life and whenever I feel I need that sweet fix, I make some very easy yet delicious fruit sorbets at home. You would only need your favorite fruit, some sugar ( very less quantity, as the fruit already contains the natural sweetness in it), some lime juice and food coloring to make this one. Try GUAVA SORBET tonight and surprise you loved ones.Ingredients2 cups ripe chopped guavas1/2 cup sugar1/2 tsp lime juicea few drops of strawberry red fruit colorMethod1. Combine the guavas, sugar and 1 cup of water in a pan and bring to a boil.2. Simmer for 10 to 15 minutes till the guavas soften and the sugar syrup is of one string consistency.3. Cool slightly and blend in a liquidizer.4. Strain through a sieve and add the lemon juice and red food color so that the mixture is pink in color. Mix well and cool completely.5. Pour into a shallow container. Cover and freeze till it is firm.6. Serve small scoops in long stemmed ice-cream glasses.Nutritional infoServes 2Nutritional value per serve: Calories 250kcal, Fat 1g, Carbs 58g, Protein 1.5gGet more of such health and easy to make recipes in Mevo – Weight Loss & Fitness app. Available both on Android and iOS....

fruit and yogurt
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These FRUIT & YOGURT POPSICLES are my ticket to reaching that ‘UBER COOL MOTHER’ status. I mean which kid won’t like to be offered a POPSICLE FOR BREAKFAST? And when you will do so they will look at you in utter disbelief followed by complete appreciation. But little would the kids know that the joke is actually on them because these popsicles are the perfect example of AN IDEAL BREAKFAST. THE GOODNESS OF FRESH FRUITS when combines with that PROTEIN PUNCH OF YOGURT, what more could you or your children ask for. Just open that freezer and reach out for the PERFECT POPSICLE BREAKFAST. The most important meal of the day couldn’t be any easier. Why purchase something STORE BOUGHT that is laden with ingredients you cant even pronounce and are unhealthy. Eat clean, stay healthy!Ingredients2 cups fresh blueberries, raspberries, strawberries & sliced bananas2 cups plain or vanilla yogurt1/4 cup white sugar8 small paper cups8 Popsicle sticksMethod1. Place the mixed blueberries, raspberries, strawberries, sliced bananas, yogurt, and sugar into a blender. Cover, and blend until fruit is chunky or smooth, as desired.2. Fill paper cups 3/4 full with fruit mixture. Cover the top of each cup with a strip of aluminum foil. Poke a popsicle stick through the center of the foil on each cup.3. Place the cups in the freezer for at least 5 hours. To serve, remove foil and peel off the paper cup.Nutritional InfoServes 8Nutritional value per serve: Calories 81kcal, Fat 1g, Carbs 15g, Protein 3.5gLooking for more options of healthy breakfast. Download Mevo – Weight Loss & Fitness app which is available both on Android & iOS. ...

Mushroom Soup with Farro
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If you are seriously looking for weight loss, believe us SOUPS are your best friend. They can be prepared quickly, are loaded with nutritional veggies and are very comforting too. Today we have got a Mushroom soup with farro for you, which is hearty enough to keep you full for longer duration and will help you cut off those extra calories from your routine. In case you don't have farro, you can easily replace it with any whole grains like quinoa, oats, barley or wheat berries and adjust the cooking time accordingly.INGREDIENTSSliced Mushrooms - 8ozFarro - 3/4 cupVegetable stock - 3 cupsDiced onion - 1Butter - 2 tbspSherry (optional) - 1 tbspMinced parsley - 1/2 cupSalt & pepper - To tasteMETHOD1. Heat butter in a saucepan. Add onions and mushrooms and cook, until mushrooms are brown and have released some liquid, and onions are beginning to caramelize. Add parsley and cook for another 2 minutes.2. Add broth and bring to a boil. Stir in farro and reduce heat to a simmer until farro is tender, adding more water if too much broth evaporates.3. Stir in sherry and season well before serving!NUTRITIONAL INFOServing size - 1 CupCalories - 170kcal, Fat 4g, Cholesterol 30mg, Sodium 510mg, Carbs 20g, Fiber 1.5g, Sugars 4g, Protein 13g...

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