All posts in Recipes

Edamame & Soba Noodle Salad

By develop 18 Nov, 2021 Recipes

9 ingredients · 15 minutes · 1 serving

Directions

1. Cook the soba noodles according to the directions on the package. With two minutes remaining, add the edamame. Drain and rinse with cold water until completely cooled.
2. Meanwhile, stir together the olive oil, tamari, rice vinegar, maple syrup, and ginger in a bowl.
3. Place the soba noodles and edamame into a large bowl with the carrots. Add the dressing and toss well to combine. Divide into bowls and top with cilantro. Enjoy!

Ingredients:

1 3/4 ozs Shiratake Noodles (dry, uncooked)

1/2 cup Frozen Edamame

1 1/2 tsps Extra Virgin Olive Oil

1 1/2 tsps Tamari

1 1/2 tsps Rice Vinegar

2 1/4 tsps Raw Honey

1/4 tsp Ginger (fresh, minced)

1/4 cup Matchstick Carrots

2 tbsps Cilantro (chopped)

Nutrition Amount per serving:

Notes:

Leftovers

Refrigerate in an airtight container for up to four days.

Serving Size

One serving equals approximately two cups.

More Flavor

Add sriracha to the dressing.

Additional Toppings

Top with sesame seeds or chopped peanuts.

Dr.Anita Moosavi. Toronto Weight Loss and Wellness Clinic

Beef Chow Mein

By develop 18 Nov, 2021 Recipes

8 ingredients · 20 minutes · 1 serving

Directions

1. Heat the oil in a large pan over medium-high heat. Cook the onions and garlic for two to three minutes. Add the beef, ginger, and salt. Cook for six to eight minutes, or until cooked through.
2. Stir in the coconut aminos and broccoli slaw. Cook for two minutes, or until warmed through. Divide onto plates and enjoy!

Ingredients:

1/3 tsp Extra Virgin Olive Oil

1/4 Sweet Onion (large, diced)

3/4 Garlic (cloves, minced)

4 ozs Stewing Beef (sliced or cubed)

1/4 tsp Ginger (peeled, grated)

1/8 tsp Sea Salt (to taste)

2 1/4 tsps Coconut Aminos (to taste)

1 1/4 cups Broccoli Slaw

Nutrition Amount per serving:

Notes:

Leftovers

Refrigerate in an airtight container for up to three days.

Serving Size

One serving equals approximately 1 1/2 cups.

Stewing Beef

This recipe was tested with stewing beef sliced into 1/2 cm pieces. Adjust the cooking time as needed based on the thickness of the beef slices/cubes.

More Flavor

Add a splash of orange juice and/or fish sauce.

Additional Toppings

Top with roasted cashews or peanuts.

Make it Vegan

Use crumbled tofu or tempeh instead of beef.

No Coconut Aminos

Use tamari or soy sauce instead.

Dr.Anita Moosavi. Toronto Weight Loss and Wellness Clinic

Baked Chicken with Kiwi Avocado Salsa

By develop 18 Nov, 2021 Recipes

9 ingredients · 30 minutes · 1 serving

Directions

1. Preheat the oven to 400ºF (205ºC).
2. Place the chicken in a baking dish and drizzle with 1/2 of the oil and season with 1/2 of the garlic powder and salt and pepper to taste. Bake for about 25 to 30 minutes, or until the chicken is cooked through. Let the chicken rest for five to 10 minutes before slicing.
3. Meanwhile, in a mixing bowl combine the kiwi, avocado, and red onion. Add the lime juice, cilantro, and the remaining oil and garlic powder. Season with salt and pepper and add more lime juice to taste if needed.
4. To serve, divide the chicken between plates and top with the kiwi avocado salsa. Enjoy!

Ingredients:

5 ozs Chicken Breast

1 1/2 tsps Extra Virgin Olive Oil

1/4 tsp Garlic Powder (divided)

Sea Salt & Black Pepper (to taste)

1 Kiwi (peeled and chopped)

1/2 Avocado (chopped)

2 tbsps Red Onion

1/4 Lime (large, juiced)

1 1/2 tbsps Cilantro (chopped)

Nutrition Amount per serving:

Notes:

Leftovers

Refrigerate the chicken in an airtight container for up to three days and the salsa up to one day.

Serving Size

One serving is approximately 5 oz chicken and 1/2 cup of salsa.

More Flavor

Add fresh garlic, jalapeno, or ground cumin to the salsa. Season the chicken with other dried herbs and spices.

No Red Onion

Use yellow onion or green onion instead.

No Chicken

Serve with fish, shrimp, or tofu.

Make it a Meal

Serve with quinoa, rice, cauliflower rice, salad or steam vegetables.

Dr.Anita Moosavi. Toronto Weight Loss and Wellness Clinic

Tomato, Parsley & Chia Mini Egg White Bites

By develop 27 Sep, 2021 Recipes

 5 ingredients · 25 minutes · 1 serving

Directions

1. Preheat the oven to 350ºF (175ºC).
2. In a bowl, combine the egg whites, tomato, parsley, chia seeds, and
3. Scoop the mixture into lined (or greased) mini muffin Bake for 20 minutes or until cooked through. Let cool before serving. Enjoy!

Ingredients:

1/4 cup Egg Whites

1/2 Tomato (small, diced, juices drained)

1/4 cup Parsley (chopped)

3/4 tsp Chia Seeds

1/8 tsp Sea Salt

Nutrition Amount per serving:

Notes:

Leftovers

Refrigerate in an airtight container for up to three days.

Serving Size

One serving equals approximately five mini muffins.

More Flavor

Add a splash of tamari or soy sauce. Use whole eggs or a mixture of egg whites and whole eggs.

Additional Toppings

Add goat cheese, feta cheese, or vegan cheese.

Dr.Anita Moosavi. Toronto Weight Loss and Wellness Clinic

Steak & Tomato Skewer Salad

By develop 27 Sep, 2021 Recipes

 6 ingredients · 15 minutes · 1 serving

Directions

1. Pierce the steak and cherry tomatoes onto the barbecue Season with salt and black pepper.
2. Grill over medium-high heat, rotating occasionally for about eight to nine minutes or until your desired doneness is
3. Divide the spinach and cucumbers onto Top with the steak and tomato skewers. Enjoy!

Ingredients:

6 ozs Top Sirloin Steak (cut into one-inch pieces)

1 cup Cherry Tomatoes

2 Barbecue Skewers

Sea Salt & Black Pepper (to taste)

1 1/2 cups Baby Spinach

1/2 Cucumber (medium, sliced)

Nutrition Amount per serving:

Notes:

Leftovers

Refrigerate in an airtight container for up to three days.

Serving Size

One serving equals approximately two 12-inch skewers and two cups of salad.

More Flavor

Marinate the beef in balsamic, tamari, or barbecue sauce. Serve with your dressing of choice.

Additional Toppings

Avocado, peppers, olives, and/or crumbled cheese.

Barbecue Skewers

If using wooden skewers, be sure to soak in water for at least 30 minutes before grilling

Dr.Anita Moosavi. Toronto Weight Loss and Wellness Clinic

Leek & Fennel Soup with Chicken

By develop 27 Sep, 2021 Recipes

 7 ingredients · 10 minutes · 1 serving

Directions

1. Heat the water in a large pan over medium-high Add the leeks and cook for eight to 10 minutes or until the leeks have softened and wilted down. Add the garlic, thyme, and salt and cook for another minute.
2. Add the fennel and the broth and stir to Bring the soup to a boil and then reduce and simmer for 15 to 20 minutes until the fennel is very tender.
3. Transfer the soup to a blender or food processor and blend until very Do this in batches if necessary and add more broth to thin the soup if needed. Season the soup with additional salt to taste.
4. To serve, divide the soup between bowls and top with warmed shredded Enjoy!

Ingredients:

2 tbsps Water

3/4 Leeks (medium, trimmed and chopped)

1/2 Garlic (clove, minced)

3/4 tsp Thyme (fresh)

1/16 tsp Sea Salt

1/4 bulb Fennel (large, chopped)

3/4 cup Vegetable Broth

2 1/2 ozs Chicken Breast, Cooked (shredded)

Nutrition Amount per serving:

Notes:

Leftovers

Refrigerate in an airtight container for up to three days. Freeze the soup separate from the chicken for longer.

Serving Size

One serving is approximately 1 1/4 cups of soup.

Additional Toppings

Fresh thyme or fennel fronds.

Make it Vegan

Omit the chicken or top with sauteed mushrooms instead.

No Vegetable Broth

Use chicken broth or bone broth instead.

More Fat

Omit the water and saute the leeks in some oil instead.

Dr.Anita Moosavi. Toronto Weight Loss and Wellness Clinic

Golden Turmeric Latte

By develop 27 Sep, 2021 Recipes

 7 ingredients · 10 minutes · 1 serving

Directions

1. Grate the ginger then squeeze the juice out of it into a saucepan. Discard the pulp. Add the remaining ingredients to the saucepan and place over medium heat. Heat through for about 3 to 5 minutes, not letting it come to a boil. Whisk continuously.
2. Carefully transfer into a mason jar and seal with a lid. Shake vigorously for about 30 seconds, or until a foam starts to form. (Note: You can also use a blender for this step, but the turmeric can stain the blender cup.) Pour into glasses through a sieve and enjoy!

Ingredients:

1 1/2 tsps Ginger (grated)

1/2 cup Canned Coconut Milk

1/2 cup Water

1/2 tsp Turmeric (powder)

1 1/2 tsps Raw Honey

1/4 tsp Cinnamon

3/4 tsp Coconut Oil

Nutrition Amount per serving:

Notes:

Use Fresh Turmeric Root

Skip the turmeric powder and use fresh turmeric root instead. Peel turmeric root and grate. Measure out about 1 tbsp grated turmeric root per serving.

Avoid a Mess

Rinse all glasses and mugs out right after use to avoid turmeric stains. Use baking soda on turmeric stains if they do happen.

On-the-Go

Add all ingredients except water to a mason jar. When ready to drink, just add hot water from the kettle and shake up for a warming, anti-inflammatory snack.

Vegan

Use maple syrup to sweeten instead of honey.

Dr.Anita Moosavi. Toronto Weight Loss and Wellness Clinic

Sunbutter Pumpkin Protein Balls

By develop 27 Sep, 2021 Recipes

 6 ingredients · 10 minutes · 1 serving

Directions

1. In a mixing bowl, combine the coconut flour, protein powder, sunflower seed butter, pumpkin, and oat milk. Mix well until a firm batter forms. Add more oat milk one tablespoon at a time if the mixture is too dry/crumbly
2. Form the dough into one-inch balls. Repeat until all the dough is used up. Firmly roll each ball in a small bowl of hemp seeds to form a coating (optional). Store in the fridge or freezer until ready to

Ingredients:

1 1/4 tsps Coconut Flour

2/3 tsp Vanilla Protein Powder

1 1/4 tsps Sunflower Seed Butter

1 1/4 tsps Pureed Pumpkin

1/3 tsp Oat Milk (unsweetened, plain)

1 1/4 tsps Hemp Seeds (for coating, optional)

Nutrition Amount per serving:

Notes:

Leftovers

Refrigerate in an airtight container for up to seven days, or freeze if longer.

Serving Size

One serving equals one ball, about one inch in diameter.

More Flavor

Add pumpkin pie spice, maple syrup and/or vanilla extract.

No Hemp Seeds

Roll in crushed nuts, cocoa powder, pumpkin seeds or sunflower seeds.

No Sunflower Seed Butter

Use almond butter, tahini or pumpkin seed butter instead.

Protein Powder

This recipe was developed and tested using a plant-based protein powder. If using another type of protein powder, note that results may vary.

Coconut Flour

This recipe was developed and tested using Bob’s Red Mill Coconut Flour. If using another type of coconut flour, note that results may vary.

Dr.Anita Moosavi. Toronto Weight Loss and Wellness Clinic

Peach Green Tea Smoothie copy

By develop 27 Sep, 2021 Recipes

 5 ingredients · 5 minutes · 1 serving

Directions

1. Add everything to a blender and blend until smooth. Pour into a glass and enjoy!

Ingredients:

1 1/2 cups Green Tea (strong brewed, chilled)

1 1/2 cups Frozen Peaches

1/2 cup Frozen Cauliflower

3 tbsps Lemon Juice

1 1/2 tbsps Raw Honey

Nutrition Amount per serving:

Notes:

More Fat

Add chia seeds or flax seeds.

Make it Vegan

Use maple syrup or another liquid sweetener instead.

Make it Green

Add spinach or kale.

Dr.Anita Moosavi. Toronto Weight Loss and Wellness Clinic

Dark Chocolate Almond Mousse

By develop 27 Sep, 2021 Recipes

7 ingredients · 3 hours 5 minutes · 1 serving

Directions

1. Add all the ingredients to a high-speed blender and blend for 2 to 3 minutes until
   thickened, smooth and creamy
2. Transfer to a bowl and refrigerate until chilled, about 3 hours. Enjoy

Ingredients:

1/3 cup Unsweetened Almond Milk
1 2/3 tbsps Chia Seeds
1 2/3 tbsps Cocoa Powder
2 1/3 tsps Almond Butter
1 3/4 tsps Monk Fruit Sweetener
1/4 tsp Vanilla Extract
1/8 tsp Sea Salt

Nutrition Amount per serving:

Notes:

Leftovers

Refrigerate in an airtight container for up to five days. Stir well before serving.

Serving Size

One serving is roughly 1/2 cup.

Additional Toppings

Extra cocoa powder, chopped nuts, fresh berries and/or shredded coconut.

No Almond Butter

Use another nut or seed butter instead

Dr.Anita Moosavi. Toronto Weight Loss and Wellness Clinic

Cuban Mojo Chicken

By develop 21 Sep, 2021 Recipes

8 ingredients · 1 hour 20 minutes · 1 serving

Directions

1. To a zipper-lock bag, add the zest and juice of the orange, juice of the lime, garlic, oil, cilantro, cumin, and salt, and mix well. Add the chicken thighs to the bag and marinate for at least 30 minutes.
2. Preheat the oven to 400ºF (204ºC).
3. Transfer the chicken thighs and the marinade to a baking dish and bake for 40 to 45 minutes or until the chicken has browned.
4. Divide the chicken between plates and spoon the cooking liquid over top if desired. Enjoy!

Like it Spicy

Add jalapeno or red pepper flakes.

Ingredients:

1/8 Navel Orange (medium, zested, juiced)

1/8 Lime (juiced)

2/3 Garlic (clove, minced)

1 tsp Extra Virgin Olive Oil

1 1/3 tbsps Cilantro (finely chopped)

1/8 tsp Cumin

1/16 tsp Sea Salt

4 ozs Chicken Thighs with Skin (bone-in, trimmed)

Nutrition Amount per serving:

Notes:

Leftovers
Refrigerate in an airtight container for up to three days.
More Flavor
Add oregano, mint, or black pepper.
Crispier Chicken
Broil the chicken thighs for a few minutes before serving.
Make it a Meal
Serve with brown rice, cauliflower rice, roasted potatoes, or veggies, black beans, or on top of a salad.

Dr.Anita Moosavi. Toronto Weight Loss and Wellness Clinic