4 Fat Loss Recipes

Functional Aging

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  1. 4 Fat Loss Recipes

    While it’s hard to find a dinner more satisfying than a steaming plate of flavorful pasta, by now, you’re well aware of just how fattening traditional pasta is.

    I say let’s not give up on our favorite pasta dishes…let’s make these dishes lighter, healthier, and just as delicious by using noodles made from vegetables, rather than traditional, carb-laden pasta.

    If you’re new to cooking with veggie noodles, you’re in for a treat! It’s simple and satisfying to create comforting guilt-free pasta dinners, and I’m going to show you how.

    Fat Loss Recipe #1: Spaghetti Squash

    Spaghetti squash is the easiest of all the veggie noodles to prepare since the noodles form in nature. Cut spaghetti squash in half, and you’ll find a mess of seeds and strings in the center of thick, firm, yellow flesh. Discard the seeds and strings, and cook the thick, firm, yellow meat of the squash until tender and scraped off the skin, into a neat pile of soft spaghetti-like noodles. Pretty cool, right?!

    Make Spaghetti Squash Noodles:

    1. Preheat the oven to 450 degrees F. Cut the spaghetti squash in half, lengthwise and scoop out the seeds.

    2. Rub the inside of each spaghetti squash half with coconut oil and sprinkle with sea salt and black pepper. Place, cut side down, on a baking sheet and bake for 45 minutes, or until tender.

    3. Serve with your favorite spaghetti sauce and meatballs. Enjoy!

    Fat Loss Recipe #2: Zucchini

    Zucchini is such a tender squash that it doesn’t require cooking, and cooking zucchini noodles quickly turns them to mush. I’ve found that pouring hot spaghetti sauce over a pile of zucchini noodles is all that it needs to heat it without causing it to get mushy. You’ll need a spiral slicer –a little kitchen contraption that spirals zucchini through grating holes to create long, spaghetti-like noodles.

    Make Zucchini Noodles:

    1. Wash the zucchini and remove the green skin with a veggie peeler. Run the peeled zucchini through a spiral slicer to create long, thin noodles.

    2. Top with warm spaghetti sauce and serve immediately. Enjoy!

    Fat Loss Recipe #3: Butternut Squash

    While zucchini and spaghetti squash noodles are light and soft, noodles made from butternut squash are a bit heartier. Not only does this translate into a more filling meal, but it also means that they need to cook on their own, before applying the spaghetti sauce, to achieve a tender consistency.

    Now there’s a little bit of technique involved with cutting your butternut squash in the best way to run it through a spiral slicer. I’ve found that the small part of the squash, that’s completely solid, is the piece that works well with a spiral slicer. Slice off the skin and then run it through the slicer. The part of the squash that’s hollow in the middle is trickier to use with the spiral slicer since those pieces are pretty thin. A quick option is to chop those pieces thinly and use that along with the long noodle strands.

    Make Butternut Squash Noodles:

    1. Preheat the oven to 350 degrees F. Cut the small part of both squash off and peel off the skin. You should have two solid pieces of squash (no hollow section). Run this through a spiral slicer to create long, thin noodles.

    2. Toss the noodles with one teaspoon of olive oil and season with salt and pepper. Spread over a rimmed baking sheet and bake for 5 to 8 minutes, until tender.

    3. Serve immediately with the spaghetti sauce of your choosing. Enjoy!

    Fat Loss Recipe #4: Asparagus

    Talk about truly guilt-free pasta – one made from asparagus spears! Rather than serve this one with traditional spaghetti sauce (although you could) I’ve included a dressing to toss the noodles with and I’d recommend serving it with meatballs for some added protein.

    Make Asparagus Noodles:

    1. Wash one bunch of asparagus spears. Resist the urge to chop off the tough stalks; these are your handles! Cut off the asparagus tips and save. Hold onto the sturdy part of the stem and use a vegetable peeler to peel long asparagus noodle strands into a large bowl. Mix in a Tablespoon of fresh dill.

    2. In a small bowl combine 3 Tablespoons of lemon juice, one teaspoon honey and a dash of sea salt and black pepper.

    3. Heat a Tablespoon of olive oil in a medium skillet. Add the asparagus noodles. Sauté for 2 minutes then remove from heat. If you’d like, sauté the asparagus heads by throwing them in the pan after 1 minute. Toss with the dressing.

    4. Serve the noodles warm and garnish with fresh dill. Enjoy!

    Eating healthy, low carb meals like these are what it takes to have that lean, sexy body that you want.

  2. Zucchini and Asparagus Pasta

    Traditional pasta is a big no-no when it comes to being fit and toned, so many fitness enthusiasts turn to vegetables for their noodle fix. This is a wonderful recipe to make a big batch of and to use throughout the week for meal prep by adding chopped, grilled chicken breast for protein. There’s tons of flavor and fiber to keep you fueled and happy.

    You’ll need a spiral slicer for this recipe, in order to create long, noodle strands out of zucchini. If you don’t already have a spiral slicer, it’s a great tool that makes low-carb noodles quickly and easily. The addition of roasted asparagus to this pasta is simply delicious. Enjoy!

    Courtesy of RealHealthyRecipes.com

    What You Need
    Serves 4

    1 bunch, organic asparagus
    1 teaspoon olive oil
    dash of sea salt and pepper
    5 organic zucchini
    2 Tablespoons sun dried tomatoes, chopped

    For the dressing

    1 garlic clove, chopped
    2 Tablespoons yellow onion, chopped
    1 Tablespoon Dijon mustard
    1 Tablespoon lemon juice
    ¼ teaspoon sweet paprika
    2 Tablespoons olive oil
    ¼ cup fresh chives, thinly sliced


    1. Preheat the oven to 425 degrees.

    2. Trim the ends off the asparagus, and chop into ½ inch pieces. Place in a medium bowl and combine with the olive oil and a dash of salt and pepper. Transfer to a baking sheet and bake for 10 minutes.

    3. Trim the ends from the zucchini and use a veggie peeler to remove the green skin. Cut the zucchini in half, width-wise, then run through a spiral slicer to create long, angel hair noodles. Place the noodles in a large bowl. Add the sun dried tomatoes and roasted asparagus.

    4. In a small bowl combine all of the dressing ingredients. Pour the dressing over the noodle salad and mix well to combined.

    One serving equals: 134 calories, 8g fat, 10mg sodium, 10g carbohydrate, 5g fiber, and 5g protein

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Your Personal Best Training Studio
Doddridge Plaza
3765 S. Alameda, Ste 102
Corpus Christi, TX 78411
(361) 857-5087 info@ypbtrainingstudio.com