Get Fit Slowly believes that successful weight loss begins with food that doesn’t bore you. If rice cakes and tap water tasted good to everyone all the time, then no one would be fat. I’ve collected a ton of recipes that are delicious and nutritious. Here are just a few. Check back often for updates. (Click on recipe title for complete recipe)
This is one of those few recipes that is totally packed with vegetables, yet I still love it. Another plus is that there are things in it that almost every kid will eat. That’s a winner for every family!
Even though the dressing on this salad adds a few calories from the honey, it’s delicious and I think totally worth the tiny splurge. If you don’t feel like it though, a simple olive oil and balsamic vinegar dressing would also work well.
Carrots aren’t really well liked in my family. The kids like them raw but not cooked and Pam tolerates them cooked but not raw. I love them any way I can get them. This soup is delicious to the adults in our family and tolerated by the children.
I’ve only made this recipe one time, but my wife and I loved it. Late Fall or Winter is the perfect time to make this hearty dish and the quinoa in it really adds a unique flavor and texture. It’s really delicious.
This recipe was a hit with the family, even my 3-year-old son loved them. Maybe it was the beer, but any adult meal that a kid eats is a hit in my book. It’s also fast and can be on the table in under 30 minutes.
Who doesn’t love a good crab salad. You can buy whole cooked crabs and shell them yourself, or buy the pasteurized and refrigerated canned crab that tastes just as good. It all depends on how much work you want to do to make this salad. That tarragon adds a really interesting flavor to the dressing. I didn’t know I liked tarragon until I tried this recipe.
This recipe has given me fits, but the flavors are so good that I keep trying to make it perfectly. The first time I over cooked the fennel trying to get the salmon to finish up and the second time I undercooked the salmon. I think the trick is to use the exact weights of salmon and the exact amount of fennelÂ—no fudging on this one. I love the vinaigrette and the lemons have such a different flavor after they’ve been roasted. This is one recipe that I don’t mind trying to perfect.