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Best of the best:  Great recipes for Noom supporters

Noomers have access to a ginormous recipe database. Sound intense? We like to think of it as adventurous. But to make things easier for you, let us present to you a small taste of the meals that help Noomers achieve their goals. 

Each of these 10 recipes is quick, serves 2, and ranks among the most highly-rated recipes by all Noomers ever. Why don’t you give one a go? Remember, they serve 2—so pick something you’ll both enjoy. 

⬇Best take on a classic: Indulgent Italian eggplant and mushroom pasta (20 mins.)

Oh yes, pasta can be healthy (hallelujah!). Our version emphasizes Volumetrics-friendly vegetables (in fact there’s way more of them than there is pasta) and has a slow-cooked, rich flavor thanks to flavorful mushrooms and eggplant. This veggie mixture would also be great on a bed of quinoa, rice, or just about any other starch — just be sure to keep your portions in check.

¼ lb. whole grain pasta of your choice

1 medium-sized eggplant

2 cloves garlic

1 cup fresh or dried and rehydrated shiitake mushrooms

½ cup basil leaves

2 tbsp. olive oil

Salt and pepper to taste

14.5 oz. can diced tomatoes

1 cup vegetable broth

¼ cup crumbled feta cheese (about 1\” cube of solid feta)

Fill a medium-sized pot with water, cover, and bring to a boil. When boiling, add pasta and cook according to package instructions (excluding any oil). While the pasta water comes to a boil, prepare your vegetables. Cut the eggplant into ¾\” x ¾\” cubes, mince the garlic, and roughly chop the mushrooms. Tear or roughly chop the basil.

Heat the oil in a large pan over medium-high heat. Add the eggplant and garlic and toss to coat. Season with salt and pepper. Let the eggplant brown for about 5 minutes, but reduce the heat immediately if your garlic starts to burn.

Once eggplant is nicely browned, add the tomatoes and their juices and cook for 2-3 minutes more. Add the mushrooms. Add more salt and pepper, only if needed. After cooking for 2-3 more minutes, the mixture should be pretty thick. Add vegetable broth slowly, stirring, to adjust the thickness to your taste. You’ll want the sauce to nicely coat the pasta, but not turn into a stew. (If the sauce is too watery, you can always cook for longer to reduce the liquid.)

When the pasta is done, add it to the pan of veggies and toss to combine. Let it all simmer together for about 2 minutes. Remove from heat. Stir in the cheese and basil and serve. Garnish with some of the cheese and basil, if desired, and chow down.

⬇Best power breakfast: Winter greens smoothie (5 mins.)

.25 cup carrot juice

.5 cup orange juice

1 cup spinach

1 cup roughly chopped kale, ribs removed

4 small broccoli florets, sliced and frozen

1 banana, peeled, sliced, and frozen

1 apple, cored and roughly chopped

Combine ingredients in blender, and blend until smooth.

⬇Best vegetarian experimentation: Roasted grape tomatoes with mashed cauliflower (20 mins.)

Creamy mashed cauliflower is low in carbs and high in nutrients and flavor. It’s even easier than mashed potatoes—no peeling necessary!

1 small head cauliflower, or 1\/2 large

4 tbp. almond or coconut milk

1 cup grape tomatoes

1 small handful basil

1 tbsp. pine nuts

1 tbsp. extra virgin olive oil

Salt & pepper

Preheat oven to 375 degrees. Drizzle grape tomatoes with olive oil and roast for about 15 min. Set aside. Break the cauliflower up into florets. Steam or boil cauliflower until it’s tender—a fork should easily pierce it. Drain, then let it cool for a couple minutes.

In mixing bowl, place cauliflower and almond milk and mash with wooden spoon or masher. Season with olive oil, salt and pepper. Chiffonade the basil by rolling the leaves into a long, thin tube. Cut the tube into thin slices. Serve with roasted grape tomatoes, basil, pine nuts, salt, and pepper.

⬇Best foray into heat: Middle Eastern spicy garbanzo beans (10 mins.)

This light lunch or dinner is packed with fiber and is very healthy all around.

1 can (15.5 ounces) unsalted garbanzo beans, rinsed and drained

2 tablespoons freshly squeezed lemon juice

3 tablespoons white wine vinegar

1 tablespoon ground cumin

.25 teaspoon salt

ground black pepper

5 dashes hot-pepper sauce (optional)

2 carrots, shredded

1 English cucumber

Heat the beans, lemon juice, vinegar, cumin, salt, pepper, and hot-pepper sauce (if using) in a small saucepan over medium heat, stirring, for 5 minutes, or until heated through. Divide into 2 bowls, and top each serving with half of the carrots and cucumber.

⬇Best red meat: Garlic beef burgers on toasted buns (20 mins.)

Adding a small amount of grated Parmesan and garlic to burgers lifts them above the ordinary. To match the nutrition facts in this recipe, look for whole wheat hamburger buns that offer at least 3 grams of fiber per serving.

1 pound extra-lean beef ground round

.25 cup soft bread crumbs

2 tablespoons grated Parmesan cheese

1 tablespoon minced garlic

.5 teaspoon ground black pepper

1 tablespoon fat-free mayonnaise

1 teaspoon dijon mustard

4 whole wheat hamburger buns, split and toasted

4 large lettuce leaves

4 tomato slices

Preheat the grill or broiler. Mix the beef, bread crumbs, cheese, garlic, and pepper in a large bowl. Form into 4 burgers. Grill or broil 4″ from the heat for 4 minutes; turn and cook for 5 to 8 minutes more, or until a thermometer inserted in the center registers 160°. Spread the mayonnaise and mustard on the buns. Top the burgers with lettuce and tomato slices.

⬇Best midday pick-me-up: Tasty fruit smoothie (5 mins.)

This recipe makes a thick and tasty smoothie that easily substitutes for milkshakes and ice cream. Increase your fruit and vegetable intake in one drink. The cauliflower won’t change the flavor, but will add body and nutrients.

1.25 cups fat-free milk

.25 cup orange juice

.75 cup fat-free vanilla yogurt

.333 cup fat-free whipped topping

.5 cup frozen blackberries, strawberries, or raspberries

.5 cup frozen cauliflower”

In a blender, combine the milk, juice, yogurt, whipped topping, berries, and cauliflower for 1 minute, or until smooth.

⬇Best way to get more excited about fish: Halibut in cider (20 mins.)

.25 cup all-purpose flour

.75 lb halibut

2 tsp olive oil

3 cloves garlic, crushed

2 tomatoes, cut into 1″ pieces (about 2 cups)

.75 cup hard cider

Place flour on plate and add salt and ground black pepper to taste. Roll halibut in flour, making sure all sides are coated. Shake off excess. 

Heat olive oil in nonstick skillet over medium-high heat. Add halibut and brown 3 minutes. Turn and brown second side 2 minutes. Remove to plate.

Raise heat and add garlic, tomatoes, and cider to skillet. Cook 5 minutes, or until sauce is thickened. Return fish to skillet, lower heat, and cook in sauce 3 minutes. Remove fish to 2 dinner plates and spoon sauce over fish. Serve with rice, if desired.

⬇Best sandwich substitute: Lean pork lettuce wraps (40 mins.)

What’s the easiest way to up your veggie intake? Swap your tortillas for lettuce! Lettuce wraps have a satisfying crunch, and you never have to worry about your tortillas getting soggy. We recommend the combination of the veggies we’ve included below, but you can always switch these up based on what you have on hand. Just be sure to adjust your food logging accordingly.

½ cup uncooked whole grain rice

1 tbsp. minced fresh ginger

6 cloves garlic

8 oz. lean ground pork or chicken

1 head of Boston bibb lettuce

1 small red bell pepper

1 small cucumber

2 carrots

4 oz. button mushrooms

1 jalapeno

1 lime

1 tbsp. soy sauce

1 tsp. brown sugar

Cook rice according to package instructions, omitting any fat. Mince the ginger and garlic and combine with the pork. Mix gently with your fingers just enough to distribute the garlic and ginger throughout the pork. Set aside.

Halve the head of lettuce and separate the leaves. Rinse well and set aside to dry. Dice the bell pepper and mince about half of the jalapeno (remove seeds to reduce heat). Cut the cucumber in half and scrape out the seeds with a spoon; dice the remaining cucumber. Slice the mushrooms and peel and dice the carrots. Cut the lime in half and juice.

Heat a large nonstick skillet over medium-high heat (the nonstick coating allows you to skip the oil). Add the pork mixture to the pan and brown, crumbling with a spoon as it cooks. When browned, about 5-7 minutes, transfer the pork and its juices to a large clean mixing bowl, and return the pan to the stove over medium-low heat.

Whisk together the soy sauce, sugar, and lime juice until the sugar is dissolved. Add to the pork mixture. Add the cucumber, peppers, carrots, and mushrooms to the hot pan and saute for a minute or less, just enough to warm through. Add to the bowl with the pork and mix together. Separate the two servings of pork mixture, lettuce, and rice onto two plates, but let everyone assemble their own lettuce wraps as you eat — that’s half the fun!

⬇Best pizza night: Tomato and basil flatbread pizza (12 mins.)

This pizza is super-quick and delicious.

2 tablespoons pesto sauce

2 flatbreads, each about 7″ across

1 tomato, thinly sliced

1 tablespoon basil

.25 cup shredded mozzarella cheese

Preheat the oven to 425°. Spread the pesto on the bread. Add a layer of tomato and a layer of basil. Sprinkle the cheese over the top. Bake for 7 minutes, or until the cheese is golden and melted.

⬇Best solution to your cheese craving: Cheese ‘n’ chili chicken (24 mins.)

1 lb chicken breast tenders

2.5 C drained red chili beans

8 oz canned diced tomatoes with chili peppers

1.5 tbsp your favorite dry grill seasoning

.333 C chicken stock

.25 C grated smoked cheddar or gouda

.25 C barbecue sauce

Smear the grill seasoning over the chicken tenders, then sear them in a medium-hot nonstick skillet that you’ve coated with cooking spray. Cook for about 2 minutes per side. 

Reduce the heat to low and add the beans, tomatoes, barbecue sauce, and stock. Stir well to blend. Let the mixture simmer for 10 minutes, stirring occasionally. When you’re ready to serve, top it with the cheese.