Evening Slimming Recipes: 5 Light Evening Meal Ideas

Do you know why nutritionists and dieticians recommend eating light in the evening? So, because the body burns more calories in the morning and afternoon than at the end of the day and at night. And especially if you are following a diet in order to lose extra pounds, it is important to pay special attention to the evening meal. We therefore think of fresh vegetables and fruits rich in fiber and vitamins as well as light proteins such as chicken and fish. And in this vein, we present you some evening slimming recipes so as not to overload digestion.

Evening slimming recipes: quinoa salad with kale

Once the cooking of quinoa has been mastered, this food with exceptional nutritional properties can easily be used in a large number of dishes such as salads, porridges, etc. Discover one of the many healthy evening slimming recipes combining quinoa with kale to offer you a light meal packed with fiber. And here are the ingredients needed for 4 servings:

• 1 medium sweet potato
• 2 tablespoons of olive oil
• 1/8 teaspoon of salt
• 1 1/2 cups sodium-reduced chicken broth
• 3/4 cup dry quinoa, rinsed and drained
• 1/2 cup thin red onion wedges
• 6 cups coarsely chopped kale
• 2 cups coarsely chopped cooked chicken
• 1 medium apple, cored and thinly sliced
• 1/2 cup coarsely chopped walnuts or pecans (toasted)

Preparation method:

1. Preheat the oven to 200 ° C. Peel the sweet potato, cut it into thin slices and place them on a shallow baking tray. Drizzle with a tablespoon of olive oil and season with salt. Toss the slices to coat well. Bake for 15-20 minutes or until the potatoes are tender.

2. Meanwhile, add the broth and quinoa to a large skillet and bring to a boil. Cover and simmer for 12-15 minutes or until the quinoa is tender and most of the liquid is absorbed. Drain, transfer to a bowl and cover to keep warm.

3. In the same pan, heat the remaining olive oil over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally. Add the kale and continue to cook for another 2-3 minutes.

4. Immediately divide the kale mixture among four shallow bowls. Top the kale with the cooked quinoa, sweet potato, chicken and apple. Sprinkle with nuts and serve!

For your information, this light salad can be served with an exceptional vinaigrette made from just five ingredients. So, mix 3 tablespoons of apple cider vinegar with 1/3 cup of olive oil, 2 teaspoons of Dijon mustard, 1/2 teaspoon of dried thyme and 1/4 teaspoon of salt. Cover and shake well until blended.

Nutritional information:

377 calories

11 g fat (4 g saturated)

299 mg sodium

17 g fiber

14 g sugar

13 g protein

Light evening meal: keto avocado soup

Fancy a fresh, light soup inspired by the ketogenic diet? If your answer is yes, we encourage you to concoct an avocado soup to enjoy a slimming dinner with a unique taste!

Ingredients for six servings:

• 3 tablespoons of extra virgin olive oil
• 1 small white onion, diced
• 2 serrano peppers, seeded and chopped
• 3 garlic cloves, chopped
• 4 ripe avocados, halved and pitted
• 4 cups no added sugar chicken broth
• 1/3 cup + 2 tablespoons fresh lime juice
• 1/3 cup chopped fresh cilantro
• 1 cup of water
• 1 teaspoon of kosher salt
• 1 teaspoon of freshly ground black pepper
• 2 teaspoons of ground cumin
• 1/2 cup of pumpkin seeds
• 1/8 teaspoon ancho pepper powder
• 1/2 cup Mexican crema
• Chopped jalapeño pepper (optional)

Preparation steps:

1. Heat 2 tablespoons of olive oil in a pan over medium heat. Then add the onion, serrano peppers and garlic. Cook for about two minutes, stirring occasionally. Leave aside.

2. Transfer the avocado flesh to a bowl and mash. Add the following ingredients and mix: onion / pepper mixture, broth, 1/3 cup lime juice, cilantro, water, salt, black pepper and cumin. Pour the mixture into a food processor and blend until smooth. Using a colander, transfer to a large bowl. Cover and refrigerate for at least 20 minutes.

3. In a large skillet, heat the remaining olive oil over medium heat. Then add the pumpkin seeds and cook for about 3 minutes. Pour in the 2 tablespoons of lime juice and the ancho pepper powder. Cook until the juice evaporates, while stirring. Let cool.

4. Divide the soup among six bowls. Drizzle with Mexican crema and sprinkle with pumpkin seeds. Garnish with chopped jalapeno if using.

Nutritional facts:

324 calories

29 g fat (5 g saturated)

758 mg sodium

14 g sugar

7 g fiber

2 g protein

Sesame chicken: evening slimming meal for overworked people

Ingredients to get:

• 900 g boneless, skinless chicken breasts, cut into pieces
• 1/2 teaspoon of salt
• 1/2 teaspoon of pepper
• 3 tablespoons of flour
• 2 tablespoons of toasted sesame oil
• 1 tablespoon of olive oil
• 2 garlic cloves, minced
• 1 tbsp low sodium soy sauce
• 1 tablespoon of brown sugar
• 1 tablespoon of white vinegar
• 1/2 cup low sodium chicken broth
• 2-3 tablespoons of toasted sesame seeds
• Brown rice and vegetables for serving

Instructions:

1. Preheat the oven to 200 ° C. In a bowl, whisk together the broth, brown sugar, 1 tablespoon of sesame oil, garlic cloves, soy sauce and vinegar. Leave aside.

2. Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Mix the chicken with the salt, pepper and flour. Transfer to the pan. Cook until the chicken is golden brown. Turn over and repeat. Then pour in the broth preparation, mix to coat well and remove from the heat. Place the pan in the oven and bake for 20 minutes. Remove and sprinkle with sesame seeds. Eat your chicken with the vegetables of your choice and brown rice.

Keto idea for slimming evening recipes: salmon with asparagus

Ingredients:

• 3 tablespoons of butter
• 2 fresh salmon fillets with the skin (about 100 g)
• 220 g of fresh asparagus, well cleaned
• 1/4 teaspoon of salt
• 1/8 teaspoon black pepper
• 1/3 cup mayonnaise
• 1 tablespoon chopped green onion
• 2 teaspoons of chopped fresh parsley
• 1/4 teaspoon finely grated lemon zest
• 1 teaspoon of lemon juice

Preparation steps:

1. Preheat the oven to 200 ° C. Melt the butter in a saucepan over medium heat.

2. Line a baking tray with parchment paper. Then place the salmon, skin side down. Add the asparagus and drizzle with melted butter. Add salt and pepper. Cook for about 12-15 minutes or until the fish is cooked through and the asparagus is tender.

3. In a small bowl, combine the mayonnaise, green onion, parsley, lemon zest and juice. Serve the sauce as an accompaniment to salmon with asparagus.

Nutritional information:

586 calories

52 g fat (16 g saturated)

721 mg sodium

3 g fiber

3 g sugar

26 g protein

Diet meal for the evening: exotic citrus salad with lemon salmon

End your day in a super fresh and light way by betting on one of our exotic evening slimming recipes that will delight your taste buds and that smell like summer! And here are the ingredients needed for the salad (6 servings):

• ½ red onion
• 2 tablespoons of red wine vinegar
• Lettuce leaves
• 1 avocado
• Aleppo pepper flakes
• 3 roasted beets in quarters
• 2 oranges, peeled, cut into pieces
• 1 peeled grapefruit, cut into pieces
• 1 large tomato, sliced
• ½ sliced cucumber
• Salmon with citrus (recipe below)
• Sea salt

For the vinaigrette:

• 1 tablespoon chopped shallot
• 2 tablespoons of fresh lemon juice or orange juice
• 1 1/2 teaspoon of rice vinegar
• 1 garlic clove, crushed
• 5 tablespoons extra virgin olive oil
• Salt and pepper to taste

For the citrus salmon:

• 1/2 bunch of coriander
• 450 g salmon fillet (skin removed)
• Sea salt
• 1 tablespoon of extra virgin olive oil
• Sliced lemons
• Orange slices

Preparation of the salmon:

1. Preheat the oven to 200 ° C

2. Line a baking tray with parchment paper and place the coriander on it.

3. Lightly salt the salmon on both sides and place on the cilantro. Drizzle with olive oil and rub to coat well. Place the lemon and orange slices on top.

4. Bake for 40 minutes or until the salmon is cooked.

Salad instructions:

1. Marinate the onions by placing them in a small bowl filled with vinegar. Leave aside for 15 minutes.

2. Meanwhile, line a serving platter with lettuce leaves.

3. Cut the avocado into large pieces on the lettuce leaves. Season with salt and Aleppo pepper.

4. Add the beetroot wedges as well as the orange and grapefruit pieces.

5. Lightly salt the tomatoes and cucumbers and add to the plate.

6. Sprinkle with pickled onions and pieces of salmon.

7. Finally, prepare the vinaigrette by mixing all the ingredients and drizzle the salad.