Chillies add zing to almost any dish and whets your appetite instantly. Chillies have been used to treat asthma, arthritis, blood clots, and headaches, among other conditions. The ancient people such as the Mayans used it on a regular basis as a medicine. Some people even claim that chillies aid weight loss.

The greatest thing about the green chile is that you can eat all you want and not get fat. Green chile is fat free, low on calories, almost no cholesterol and has lots of fiber. Green Chile helps build up your immune defense system as it contains 6 times more Vitamin C than an orange. 

Ingredients (serves 4):

• 1 ¼ pound ground turkey
• 1 tablespoon Worchestershire sauce
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• two 1-ounce slices reduced-fat cheddar, halved
• two 4-ounce cans hot or mild green chillies, drained
• 4 whole-grain hamburger buns, halved
• 4 thin slices red onion
• 4 large slices tomato
• 1 cup baby spinach
• 8 cups mixed salad greens
• ½ cup fat-free salad dressing

Preparation (15 minutes):

1. Place the ground turkey in a large bowl and add the Worchestershire, salt, and pepper. Combine gently, taking care not to overwork the meat (overmixing will make your burgers tough). Form the turkey into four patties and place in the fridge to rest while you prepare the remaining ingredients.
2. Heat a grill or grill pan over medium heat. Place the patties on the grill and cook, turning once, until browned on the outside and cooked throughout, about 4 to 5 min per side. Don’t press down on the burgers with a spatula as they cook. You’ll just squeeze all the moisture out of them. Toward the end of the cooking process, top each burger with one slice of cheese and continue grilling until cheese melts.
3. While the burgers grill, heat the green chillies in a small saucepan over medium heat. Place one cheeseburger on each bun half. Top each with one-fourth of the green chile, one onion slice, one tomato slice, ¼ cup spinach and one bun top.
4. Toss salad greens, with dressing in a large bowl. Divide among four salad plates.

This quick breakfast recipe is jam-packed with protein, and you can easily prepare in just 15 minutes. The protein oatmeal breakfast is also high in high quality fiber and numerous vitamins and minerals, Vitamin E, zinc, selenium, iron and magnesium. Oatmeal reduces the risk of developing heart disease and several types of cancers.

Studies have shown that blueberry anthocyanins, proanthocyanidins, resveratrol, flavonols, and tannins  inhibit mechanisms of cancer cell development and inflammation  in vitro.  Just like red grapes, blueberry skin contains significant levels of resveratrol, a phytochemical which not only boosts health, it also helps weight loss and slows down aging.

Blueberry consumption also helps lower cholesterol and total blood lipid levels, possibly minimizing symptoms of heart disease and high blood pressure.

This weight loss breakfast recipe is formulated with 5 ounces of protein per serve. You can adjust the amount of protein to suit your needs based on your weight. If you weigh less than 150 pounds, eat 3 ounces of protein per serving. If you weigh more than 150 pounds, you should eat 5 ounces.

Ingredients (Serves 4):

• 1 teaspoon kosher salt
• 2 cups rolled oats
• 3 scoops whey protein powder
• 4 cups blueberries
• 4 teaspoons flaxseed oil

Preparation:

1. In a medium saucepan over medium heat, bring 3 ½ cups water to a boil and add salt. Stir in the oats and whey protein powder, bring back to a boil.
2. Reduce heat to low and simmer for 10 to 15 minutes, uncovered, stirring occasionally, until the oatmeal is tender. Remove from heat and stir in blueberries and flaxseed oil. Divide among 4 bowls and serve.

Making dark chocolate trail bark marries antioxidant-rich dark chocolate and the healthful oils of nuts and seeds. Dark chocolate has very little sugar, and the flavor is so intense that you will be satisfied by eating a small portion.

Be sure to use high quality chocolate as it will have stronger flavor and relies less on sugar and other additives for flavor. The darker the chocolate, the more antioxidants it contains. If you have acne, your acne will improve just by eating dark chocolate.

Ingredients (serves 8):

• ½ cup pumpkin seeds
• ½ cup unsalted pistachios
• ½ cup hazelnuts
• 1 pound dark chocolate (at least 60 percent cacao), coarsely chopped

Preparation:

1. In a small, dry skillet over medium heat, toast the pumpkin seeds for 2 minutes, stirring constantly, until they just begin to turn light brown. Immediately pour them into a small bowl to cool. Return the pan to medium heat, add the pistachios, and toast for three minutes, stirring constantly, until they just begin to turn light brown. Immediately pour into a separate bowl.
2. Return the pan again to medium heat, add the hazelnuts and toast for five minutes, stirring constantly, until they just begin to turn light brown. Wrap the toasted hazelnuts immediately in a clean kitchen towel and rub vigorously to remove the dark brown skins.
3. Pour the nuts into a colander and shake to separate the skins from the nuts. Coarsely chop the pistachios and hazelnuts and set aside.
4. Line a baking sheet with parchment paper. In a heatproof bowl suspended over, but not touching, barely simmering water in a saucepan, melt the chocolate, stirring frequently until smooth. Remove from the heat and stir in the seeds and nuts until well coated with the chocolate. Pour onto the prepared baking sheet and spread the mixture as thinly as possible. Refrigerate for 30 minutes until firm. Break into medium-sized pieces and store in an airtight container in the refrigerator for up to 2 weeks.

Soufflés are a great choice for dessert without hampering your weight loss before they can be made without flour and with very little sugar. The soufflés prepared from this recipe are very light yet delicious.

Use natural or organic peanut butter without added sugar or oil and dark chocolate. The darker the chocolate, the less sugar it contains. A reliable way of choosing chocolate is by its cacao content, often stated right on the label. Any chocolate that has at least 60 percent cacao will be ideal in this recipe. You may want to add a little sugar and/or cream to smooth out the flavors if you use dark chocolate with 70 percent cacao.

Ingredients (Serves 6):

• ⅓ cup smooth or chunky natural peanut butter
• 2 tablespoons unsalted butter, cut into small cubes
• 12 tablespoons (¾ cup) heavy cream
• 4 eggs, at room temperature, separated, plus 4 egg whites at room temperature
• ⅛ teaspoon cream of tartar
• 2 tablespoons sugar, plus more for dusting (optional)
• 2 ½ ounces dark chocolate (at least 60 percent cacao), coarsely chopped
• ⅛ teaspoon vanilla extract (optional)

Preparation:

1. In a small saucepan over very low heat, melt the peanut butter with the butter, stirring occasionally, until smooth. Stir in 3 tablespoons of the cream until well blended. Transfer to a bowl and set aside to cool to room temperature.
2. Preheat the oven to 350. Whisk the egg yolks into the cooled peanut butter mixture until smooth. In a very large bowl and using a handheld mixer, or in a bowl of a stand mixer fitted with the whisk attachment, mix together the 8 egg whites and the cream of tartar. Start beating on medium speed. When the whites are foamy, begin adding the 2 tablespoons sugar, little by little, while beating. Beat on high until stiff peaks form.
3. Using a large rubber spatula, gently stir one-fourth of the beaten egg whites into the peanut butter mixture to lighten it. Then fold the peanut butter mixture into the whites, one fourth at a time, until well blended. Divide the mixture among six 1-cup ramekins, filling them about three-fourths full. Dust the tops with sugar if you like. Bake for 11 to 13 minutes, until the soufflés are slightly browned on top.
4. Meanwhile, in a heatproof bowl suspended over, but not touching, barely simmering water in a saucepan, combine the chocolate and 3 tablespoons of the cream. Let the chocolate soften and melt and then stir until smooth. The sauce may be made just ahead and refrigerated for up to one week. Reheat over simmering water until just warm or in the microwave for 20 seconds. In a small bowl, whip the remaining 6 tablespoons cream with the vanilla (if using) until soft peaks form.
5. To serve, use a spoon to poke a hole in the top of each soufflé. Spoon some chocolate sauce into the soufflé and then top with a dollop of whipped cream.

People who have lost weight successfully will often advise that you plan ahead for all your meals. This nutritious weight loss side dish can be cooked in a generous quantity. It keeps well in the refrigerator for several days and tastes great hot, at room temperature, or cold. Eat it as a snack, lunch or a side dish.

Research on eggplant has found eggplant skin to be a rich source of an anthocyanin phytonutrient called nasunin. Nasunin is a potent antioxidant and free radical scavenger that has been shown to protect cell membranes from damage. In animal studies, nasunin has been found to protect the lipids (fats) in brain cell membranes.

Nasunin also protects blood cholesterol from peroxidation. It also prevents cellular damage that can promote cancer and rheumatoid arthritis.

Ingredients (Serves 10 to 12):

• one pound eggplant, cut into ½-inch cubes
• salt
• 5 to 8 tablespoons olive oil
• 1 red onion, cut into ¼-inch dice
• 3 cloves garlic, very finely chopped
• freshly ground pepper
• 1 poblano chile, seeded and cut into  ½-inch pieces
• 1 red bell pepper, seeds and ribs removed, cut into ½-inch pieces
• 2 zuchini, cut into into ½-inch cubes
• 2 yellow crookneck squash, cut into ½-inch cubes
• 1 pint cherry tomatoes, halved, or quartered if large
• 1 tablespoon finely chopped fresh oregano
• 1 tablespoon finely chopped fresh basil
• About ¾ cup ricotta cheese or about ¼ cup freshly grated Parmesan cheese (optional)

Preparation:

1. Put the eggplant in a colander, sprinkle with salt, toss, and let stand for 20 minutes to remove any bitterness. Rinse well under cold running water and drain. Dry by pressing the cubes firmly between paper towels or in a clean kitchen towel.
2. In a large skillet over medium-high heat, warm 1 tablespoon of the oil. Add the onion and cook for six minutes, stirring and tossing until softened and lightly browned. Add the garlic and cook for one minute, stirring frequently, until softened. Season lightly with salt and pepper and remove to a baking sheet to cool.
3. Return the pan to medium-high heat and warm 1 tablespoon oil until hot. Add the poblano chile and bell pepper and cook for 5 minutes, stirring constantly until lightly browned and cooked through. Season lightly with salt and pepper and transfer to the baking sheet.
4. Repeat with the eggplant, seasoning it only with pepper and adding more oil as needed. Then repeat with the zucchini and the yellow squash. When the vegetables have cooled to room temperature, transfer them to a large bowl, add the tomatoes, oregano, and basil, and toss well. Taste for seasoning and adjust with salt and pepper if required. Toss well again.
5. To serve the ratatouille at room temperature, top each portion with a dollop of fresh ricotta cheese if you wish. To serve it hot, preheat the oven to 375°F (190°C ). Place the ratatouille in a baking dish and cook for 30 to 45 minutes until bubbling, Dust with Parmesan cheese if desired just before serving.

Spaghetti squash has a delicate, sweet flavor. The flesh pulls apart into long, thin strands. Eating spaghetti squash prevents a sudden dip in your blood sugar, keep you satiated for hours.

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