# stayhome promotion: Free shipping from 20 € - Fast delivery

Bon appetit: Healthy and delicious recipes for losing weight

Off to the kitchen with you! Because there are so many healthy foods that are happy to land on your plate. But you lack the necessary ideas? No problem! Today we present healthy and delicious dishes for breakfast, lunch and dinner, which are quickly prepared and figure-friendly. On the wooden spoons, ready, go ...


We are hungry, hungry, hungry ...

The stomach growls, the wonderfully scented croissant from the bakery is within reach in the morning and the pizza is ready in the freezer for the end of the day. For lunch break there is a quick currywurst fries or a burger to go. It doesn't sound healthy!

You wanted to keep an eye on your diet from morning to night. It's good that we support you. Today we present healthy recipes for every time of the day that not only taste good, but are also quick to prepare and do not put extra kilos on your hips.

If you feel hungry in between, we recommend that Sanhelios appetite suppressant for slimming capsules. The capsule contains the ingredient glucomannan. The water-soluble fiber from the konjac root has the property of increasing its volume many times when swollen with water or other liquids. This triggers your feeling of satiety much earlier and your feeling of hunger disappears until the next meal.

Now enough written about food. You have probably already had an appetite, so we are now introducing our recipes for losing weight:


1) breakfast

1. Skyr Raspberry Bowl

In addition to skimmed curd, Skyr is a particularly protein-rich ingredient for breakfast. Combined with vitamin-rich fruit and high-fiber oatmeal, you have a breakfast with this creamy milk product from Iceland, which will fill you up for a long time and give you the necessary energy for the morning.

Ingredients for 2 servings:

300 g Skyr

200 g frozen raspberries

2 tbsp tender oatmeal

3 tablespoons milk

Chia, flax and hemp seeds as well as nuts of your choice as a topping


  1. Lightly thaw frozen raspberries, set aside a handful of raspberries.
  2. Puree the skyr, raspberries, oatmeal and milk in a blender or in a tall mixing bowl with a hand blender.
  3. Put the Skyr and raspberry mixture in two bowls. Top with chia, linseed and hemp seeds, nuts and remaining raspberries.

2. Avocado bread with egg

If you prefer something more hearty, we recommend this combination of avocado, egg and bread to start the day. Hardly any fruit provides as many important nutrients as avocado. It is not only a particularly good source of healthy, unsaturated fatty acids, but also for a lot of vitamins and minerals. The fiber in wholemeal bread swells in your stomach and has a digestive effect. The high-quality protein from the eggs keeps you full for a long time and heats up your metabolism. If you also want to stimulate your metabolism in parallel, you should consider ours Sanhelios F-BRN capsulesTake a closer look with the high-purity extract of green coffee, guarana, green tea, black pepper, minerals and vitamin B. They also support your weight loss and provide your body with many important nutrients.

Ingredients for 2 servings:

2 ripe avocados

4 eggs

2 slices of wholemeal or spelled bread

1 lemon

2 tablespoons of vinegar



olive oil


  1. Remove the avocados from the skin, mash them with a fork and season with salt, pepper, lemon juice and a little olive oil.
  2. Lightly toast the two slices of bread and brush with the avocado cream.
  3. Put water in a large saucepan, bring to a boil and add vinegar. Beat the eggs one by one in a cup, then slowly slide them into the vinegar water. Warning: The water for poached eggs must not bubble, otherwise the protein will diverge due to the movement.
  1. In order for the poached eggs to keep their shape, the egg white is briefly pressed gently against the egg yolk with two tablespoons.
  2. Poach the eggs for 2-4 minutes (depending on the consistency of the egg yolk) until the egg whites are stocked. Using a foam trowel, take out one poached egg at a time and place on the avocado bread. Season with salt and pepper.

3. Zoats

Zoats are a combination of zucchini and oats - oatmeal. The zucchini not only give your porridge a special creaminess, they also have potassium, magnesium and iron in their luggage and reduce on top the carbohydrates that would have been due to a higher number of oatmeal. The fiber from the oatmeal gets your digestion going. The almonds provide an extra portion of healthy protein, unsaturated fatty acids and cell-protecting vitamin E. As far as the fruity topping is concerned, you can also choose from other low-calorie fruits. Incidentally, milk - whether cow's milk or vegetable milk - makes it creamier than water. For a few extra proteins, you can also stir in lean quark as you like.

Ingredients for 2 servings:

100 g tender oatmeal

100 g zucchini

300 ml Water or milk

2 tablespoons of crushed flax seeds

1 handful of strawberries or other seasonal fruit as a topping

30 G sliced ​​almonds or nuts at will



  1. Boil the oatmeal and flax seeds briefly with milk or water and then let them simmer on a low heat for about 5 minutes. Stir every now and then.
  2. In parallel, wash the zucchini and grate finely using a kitchen grater.
  3. Mix the zucchini grated together with the cooked oatmeal in a saucepan and heat slightly. In the meantime, wash the strawberries, remove the green and cut them into bite-size pieces.
  4. Fill the finished zoats in two bowls and top with the almonds or other nuts as well as the fruit and some cinnamon.


2) lunch

1. Coconut curry chicken with cauliflower rice

Who doesn't even want to feel an Asian note on the palate for lunch that you can prepare quickly, has few calories, but is rich in proteins. By the way, the cauliflower rice saves you a lot of carbohydrates. Alternatively, or if you want to do sports during the day, you can also take whole grain rice. The healthy fiber keeps you full for longer and provides you with the necessary energy.

Ingredients for 2 servings:

200 g chicken breast

1 tablespoon of ghee or 20 g of coconut oil

400 ml reduced fat coconut milk

2 pak choi

1 red parprika

1 yellow pepper

1 tbsp curry powder

1 tsp salt

½ cauliflower

50 g ground almonds


  1. Chop the cauliflower in the food processor or with a knife and briefly sauté in the pan.
  2. Heat the ghee or coconut oil in the pan at the same time. Sear the chicken for 2 minutes.
  3. Wash the pak choi and peppers, chop them and put them in the pan. Fry for another 2 minutes.
  4. Deglaze with coconut milk, add curry powder, salt and ground almonds and cook over medium heat for 15 minutes. Stir occasionally. Portion the curry on a deep plate and serve with the warm cauliflower rice.

2. Pumpkin and chickpea pan

Here we present you a delicious dish, which you can also take to the office the next day and give you the necessary energy in the familiar midday low. Because chickpeas contain all the important nutrients: they are rich in protein, fat, carbohydrates, vitamins and minerals. The pumpkin is also an important supplier of vitamins (including beta-carotene as a precursor of vitamin A), minerals (including potassium, magnesium, calcium, iron) and satiating fiber. Cinnamon and harissa give this dish a little oriental touch on top.

Ingredients for 2 servings:

500 g hokkaido pumpkin

120 g small red onions

2 cloves of garlic

150 g chickpeas (canned)

1 tablespoon of olive oil

1-2 tsp harissa (spice paste)

1-2 tsp ground cumin

100 ml vegetable broth

1 bunch of flat-leaf parsley

20 g flaked almonds





  1. Wash the pumpkin, remove the stem, cut in half, scrape out the seeds. Cut the pumpkin into bite-size pieces. Peel the onions and cut them into small pieces. Peel and chop garlic. Drain the chickpeas, rinse with water and drain in a colander.
  2. Heat the oil in a pan with a lid. Braise the onions until translucent. Add garlic. Braise for 1-2 minutes and push to the edge.
  3. Add 1 tsp harissa to the pan. Stir in the cumin. Add the pumpkin and stir-fry for about 2 minutes. Season the pumpkin with salt and pepper.
  4. Add chickpeas, pour broth and cook on. Cover and cook vegetables over low heat for approx. 12-15 minutes.
  5. Rinse parsley, shake dry and chop. Roast the flaked almonds in a pan without fat until golden and let them cool on a plate. Season the pumpkin pan with salt, pepper, caraway, harissa and cinnamon. Serve sprinkled with almonds and parsley.

3. Feta-melon salad with fish or meat of your choice

Especially in warm temperatures, the combination of feta and watermelon is a feast for the palate. The melon has not only a few calories and a high water content, but also a particularly high content of lycopene. This phytochemical is an antioxidant that supports your immune system. As such, it destroys free radicals that can cause cancer. It can also prevent cells from changing unnaturally.The watermelon also produces Vitamin C, iron, sodium, vitamins B6 and B1, magnesium and potassium. The feta cheese scores with calcium and phosphorus. Another healthy characteristic is the content of orotic acid. The ingredient is also known as vitamin B13 and strengthens your immune system. With meat or fish, you can also supply your body with valuable proteins.

Ingredients for 2 servings:

300 g watermelon without skin

1 pack of feta

½ fennel

1 stick of celery



2 tablespoons of olive oil

1 tbsp balsamic vinegar

1 handful of pine nuts

Fish or meat of your choice


  1. Cut the watermelon, peel and 300 g of the pulp

weigh out. Drain the feta, cut both ingredients into bite-size pieces.

  1. Wash and clean the fennel and celery and sauté with the vegetable slicer

cut very thin slices.

  1. Mix the prepared ingredients with salt and pepper

to taste. Mix in oil and balsamic vinegar. Top with briefly seared pine nuts.

  1. Fry fish or meat of your choice in a pan and with salt and

Season the pepper.

  1. Serve the fruity salad with fish or meat.


3) dinner

1. Low carb cottage cheese pancakes

You recently learned from us that cottage cheese is the protein bomb par excellence and still has few calories. Reason enough to conjure up a delicious dinner that will also fill you up. With a crisp, green salad as a side dish, you have a protein-rich and high-fiber dish without any notable fat and carbohydrate content.

Ingredients for 2 servings (6 pancakes in total):

200 g of cottage cheese

125 g cocktail tomatoes

60 g tender oatmeal or whole wheat flour

1 onion

2 teaspoons of Provence herbs



Chilli flakes

olive oil


  1. Wash and drain the cocktail tomatoes. Cut into fine cubes and mix with cottage cheese, oatmeal / whole wheat flour and herbs.
  2. Season with salt, pepper and chilli flakes.
  3. Preheat the oven (top-bottom heat: 250 degrees / circulation: 230 degrees). Line the baking sheet with parchment paper and brush with olive oil. Give 6 blobs of the cottage cheese mixture, spread flat and bake for about 20-25 minutes (turn over after about 10 minutes).

2. Omelet with mushrooms and cheddar cheese

Whether as a protein-rich dish after exercise or as a quick and filling dinner: an omelet is made in no time and can be prepared vegetarian or with meat as you wish. There is simply no right or wrong here. In our vegetarian mushroom variant, the champions provide essential amino acids and vitamins D and K in an optimal composition. Both together ensure good bone stability. The spicy cheddar provides an extra portion of calcium, a mineral that is essential for your bones and teeth. The parsley is an important source of nutrients for vitamins A, B, C, E, folic acid and iron on your plate. Those who are particularly hungry can treat themselves to a slice of whole grain bread.

Ingredients for 2 servings:

150 g champions

4 eggs

2 Table spoons of milk

50 g grated cheddar cheese



olive oil

½ flat parsley


  1. Clean champions and cut them into slices. Heat the oil in the pan and briefly fry the mushrooms. Season with salt and pepper and set aside.
  2. Whisk eggs with milk. Season with salt and pepper. Place half of the egg and milk mixture in a coated pan and distribute evenly. Add ½ of the mushrooms to the egg mixture. Repeat these steps in a second pan to make 2 mushroom omelets.
  3. Fry the omelets for 2-3 minutes over medium heat.
  4. Add 25 g grated cheddar cheese to each omelette.
  5. Bake in a preheated oven at 100 degrees for 3 to 5 minutes in the ovenproof frying pan until the cheese has melted slightly.
  6. Remove from the oven and sprinkle with fresh, chopped, smooth parsley.

3. Zoodles with shrimp

Zoodles are the low-carbohydrate version of normal noodles and also really tasty and healthy in the vegetable kitchen! We combine the strips made from zucchini with high-protein shrimps, which consist of around 78 percent water, around 20 percent protein and only around 2 percent fat. The zucchini makes its content of calcium, magnesium, iron, B vitamins, vitamin A and vitamin C particularly valuable. Those who do not eat fish can combine this low carb dish with many other side dishes and sauces.

Ingredients for 2 servings:

250 g of frozen raw shrimp without head

2 green zucchini (approx. 300 g each)

1 clove of garlic

1 lemon

olive oil

2 stalks of flat parsley




  1. Thaw the shrimp. Then peel, remove the intestine, wash and pat dry.
  2. Wash zucchini, rub dry and peel into strips with a spiral cutter.
  3. Peel and dice the garlic. Wash the lemon and grate dry. Rasp off the peel. Halve the lemon and squeeze out the juice. Wash parsley, shake dry and pluck leaves from the stems.
  4. Season the prawns with salt and pepper, heat the oil in a pan. Fry the shrimp in it for about 5 minutes. Remove and add zucchini noodles to the pan. Fry for about 2 minutes, turning with salt and pepper.
  5. Add shrimp, lemon zest and juice, continue to simmer for approx. 2 minutes. Wash the remaining lemon, grate dry and cut into thin slices. Add the parsley to the zucchini pasta and serve.

Well, is your mouth watering so slowly? We hope you enjoy preparing and cooking. Enjoy the dishes!

Your Sanhelios team