Diet Friendly Healthy Recipes

It's been since 1 month I lost 3 kg and some inches. I have joined some other programs before, which I didn't continue since I could not follow. I will continue with fitreat to lose more weight and remain healthy

It was a great journey for me, and now I am 59 kg and have lost almost 5 kg. Moreover, now I can follow a healthy lifestyle in my life. Thankyou Fitreat Couple for helping me

I lost 6 kg in 3 months. Thank, you for all your reminders and advice. It was a happy journey. I will continue this healthy lifestyle.

Nutrient dense and wholesome meals

Nutritious meals made easy

Diverse range of healthy recipes to satisfy your taste buds

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Recipes

BREAKFAST RECIPES

OATS OMLETTE

Process the dry oats in a grinder to make a fine powder.
Transfer the oats powder to a mixing bowl and gradually add one-fourth cup of water.
Mix well to make a lump-free mixture.
Now add all the veggies add the eggs and beat the mixture well using a wire whisk .
Add turmeric, salt and pepper to taste.
Heat the oil in a small and add the mixture.
Cover the and let omelet cook for 5 minutes on low heat.
Once it’s ready, flip is over and cover & cook the other side for 5 more minutes.

OVERNIGHT OATS

In a small bowl or jar, combine oats, milk, chia seeds, vanilla extract, and salt. Stir until combined.
Cover the bowl or jar with a lid and refrigerate overnight (or for at least 4 hours).
In the morning, give the oats a stir and add your desired toppings.

OATS BANANA PANCAKE

In a bowl, whisk together oats, flour, baking powder, and salt.
In another bowl, whisk together mashed banana, egg, milk, and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until combined.
Heat a non-stick pan or griddle over medium heat.
Pour the batter into small pancake sizes.
Cook for 2-3 minutes, until bubbles appear on the surface and edges start to dry.
Flip and cook for another 1-2 minutes, until golden brown.

QUINOA UPMA

Rinse quinoa and cook according to package instructions using 1 cup water. Set aside.
Heat ghee or oil in a small pan over medium heat. Add cumin seeds and mustard seeds. Let them sizzle for a few seconds.
Add chopped onion, garlic, and ginger. Saute until onion is translucent.
Add cooked quinoa to the pan and stir well.
Garnish with coriander leaves

KOTHU CHAPPATHI

Cut the chapati into small bits. Set aside.
Heat oil in a pan and add in the fennel seeds.
Add in the sliced onions and saute till the onions are soft and starting to brown here and there.
Add in the ginger garlic paste and saute for a minute.
Add in the chopped tomatoes, salt, turmeric powder, garam masala powder and red chilli powder. Saute for couple of minutes.
Add in quarter cup of water, chopped curry leaves, mint leaves and simmer the gravy for five minutes.
Add in the chopped chapati and mix well to combine. Serve hot

LUNCH RECIPES

CHICKEN WHEAT PASTA

Cook the pasta according to package instructions. Drain and set aside.
In a pan, heat the olive oil over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-6 minutes.
Add the garlic, tomatoes, and coriander leaves to the pan and cook for an additional 1-2 minutes.
Add the cooked pasta to the pan and toss with the chicken and vegetable mixture.
Season with salt and pepper to taste.

LUNCH RECIPES

QUINOA FRIED RICE

Heat the oil in a small pan over medium-high heat.
Add the onion and garlic and stir-fry until the onion is translucent.
Add the mixed vegetables and stir-fry for 2 minutes.
Push the vegetables to one side of the pan.
Add a little more oil if necessary, then pour in the beaten egg. Scramble the egg until cooked through.
Mix the egg with the vegetables.
Add the cooked quinoa to the pan, breaking up any clumps with a spatula.
Stir-fry the quinoa with the vegetables and egg for about 3 minutes, until everything is well combined and heated through.
Add the soy sauce and oyster sauce (if using) and stir-fry for another minute.
Add spring onion on top.

HEALTHY CHICKEN SHAWARMA

In a bowl, whisk together olive oil, lemon juice, garlic, red chilli powder, cumin, salt, and pepper.
Add the chicken strips and marinate for at least 15 minutes or up to 30 minutes in the refrigerator.
Preheat a grill or grill pan to medium-high heat. Remove the chicken from the marinade and cook for 5-6 minutes per side or until cooked through.
Warm the pita bread by wrapping it in foil and heating it in the oven for 2-3 minutes.
Assemble the shawarma by slicing the cooked chicken into thin strips and placing it in the pita bread with hummus sauce, lettuce, tomato, onion, and roll it.

BROKEN WHEAT UPMA

Rinse the broken wheat and soak it in water for 30 minutes. Drain and set aside.
Heat the ghee or oil in a pan over medium heat.
Add the cumin seeds and mustard seeds, and let them sizzle for a few seconds.
Add the chopped onion and sauté until translucent.
Add the minced garlic and sauté for another minute.
Add the soaked and drained broken wheat to the pan, and stir well.
Add the salt and 1/2 cup water to the pan, and stir well.
Bring the mixture to a boil, then reduce the heat to low and cover and cook.
Add chopped coriander leaves on top.

HEALTHY SNACK RECIPES

BANANA CAKE

Preheat oven to 375°F (190°C).
In a small bowl, mix together mashed banana, almond butter, egg, honey, and vanilla extract.
In a separate bowl, whisk together flour, baking powder, salt, and cinnamon powder.
Add dry ingredients to wet ingredients and mix until combined.
Pour into a small greased loaf pan or baking tray.
Bake for 15-20 minutes or until a toothpick comes out clean

CUCUMBER MINT COOLER

In a blender, combine cucumber, mint leaves, yogurt, water, and lime juice.
Blend until smooth and creamy.
Strain the mixture through a strainer to remove excess pulp and fibers.
Add salt to taste.
Chill in the refrigerator for at least 30 minutes.
Serve cold.

SPROUTS SALAD

Rinse the sprouts and pat them dry with a paper towel.
In a small bowl, combine sprouts, onions, tomatoes, and cucumber.
Drizzle olive oil and lemon juice over the top.
Sprinkle salt, pepper over the salad.
Toss gently to combine.
Serve immediately and enjoy!

MAKHANA ROASTED

Preheat a small non-stick pan over medium heat.
Add ghee or oil and let it melt.
Add jeera and let it sizzle for a few seconds.
Add makhana and roast for about 5-7 minutes or until they are puffed and lightly browned.
Sprinkle salt, chaat masala, and black pepper over the makhana.
Toss well to coat.
Remove from heat and serve hot.

DINNER RECIPES

GRILLED CHICKEN SALAD

In a large bowl, combine mixed greens, tomatoes, sliced onion, and sliced cucumber.
In a small bowl, whisk together olive oil and lemon juice.
Add the grilled chicken breast to the bowl with the dressing and toss to coat.
Add the chicken to the salad and toss gently to combine.
Season with salt and pepper to taste.
Serve immediately and enjoy!

OATSETABLE SOUP

In a pot, bring the water or stock to a boil.
Add the oats and reduce heat to medium. Simmer for 5-7 minutes or until the oats are tender.
Add the mixed vegetables, salt, and pepper. Cook for an additional 2-3 minutes or until the vegetables are tender.
Use an immersion blender to puree the soup until smooth, or let it cool and puree it in a blender.

POHA

Rinse the poha in a fine mesh sieve until it’s soft and drained.
In a bowl, mix together poha, salt, lemon juice, and sugar (if using).
Add the chopped onion, tomato, and coriander leaves to the bowl and mix well.
If using nuts, sprinkle them on top.
Serve immediately.

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Get Your Personalized diet

Diet Friendly Healthy Recipes

Nutrient dense and wholesome meals

Nutritious meals made easy

Diverse range of healthy recipes to satisfy your taste buds

Get expert advice

Recipes

BREAKFAST RECIPES

LUNCH RECIPES

LUNCH RECIPES

HEALTHY SNACK RECIPES

DINNER RECIPES

Lets hear from our client

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