This is a featured recipe taken from The Biggest Loser The Weight Loss Program Book By the Biggest Loser Experts and Cast with Maggie Robinson, PhD.

If you don’t have fresh strawberries, other fresh berries work well. And if fresh berries are out of season, dried berries will work, but use only 2 tablespoons.

1/4 cup diced fresh strawberries
2 tablespoons low-fat granola
1 cup low-fat vanilla yogurt (8 ounces)
Fresh mint sprig

Combine strawberries and granola in small mixing bowl and stir to combine.
Spoon half of the mixture into a serving bowl or parfait glass. Spoon yogurt over granola mixture. Sprinkle remaining granola-strawberry mixture on top. Garnish with fresh mint.

Makes 1 serving

Per Serving: 253 calories, 13 g protein, 44 g carbohydrates, 4 g total fat, 2 g saturated fat, 11 mg cholesterol, 2 g fiber, 172 mg sodium

This is a featured recipe taken from The Biggest Loser The Weight Loss Program Book By the Biggest Loser Experts and Cast with Maggie Robinson, PhD.

A traditional Indian soup, this can be made ahead and will keep well for two days refrigerated. It can also be frozen for up to one month.

1/2 cup dried brown lentils
4 cups fat-free chicken or vegetable broth
1 tablespoon olive oil
1 1/2 teaspoons black or yellow mustard seeds
1 pound plum tomatoes, peeled, seeded and chopped
3 tablespoons finely chopped, peeled fresh ginger
1 clove garlic, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
Pinch cinnamon
1/4 cup chopped fresh cilantro, without stems
Salt to taste

Wash lentils and drain well in a sieve. Add lentils and 1 1/2 cups of the chicken broth to a 2-quart saucepan. Bring to a boil, reduce heat, and simmer lentils over low heat until they are tender, but still retain their shape about 20 minutes.

Meanwhile, heat olive oil in a heavy 4-quart saucepan over medium-high heat until hot but not smoking. Add mustard seeds and cook, stirring, until seeds just begin to pop. Carefully add tomatoes, ginger, garlic and spices. Simmer until the tomatoes are softened and the spices are fragrant, about 4 minutes. Add 1 1/2 cups of the broth; bring to a boil. Reduce heat and simmer, stirring occasionally, for about 4 minutes.

Carefully transfer the tomato-ginger mixture to the bowl of a food processor or a blender jar. Process or blend until smooth. Return to saucepan and add cooked lentils and the remaining 1 cup of chicken broth, stirring to incorporate. Bring soup to a boil, stirring occasionally. Stir in cilantro. Season to taste with salt.

Makes 1¼ quarts; 6 (¾-cup) servings

Per Serving: 119 calories, 10 g protein, 14 g carbohydrates, 3 g total fat, 0 g saturated fat, 6 g fiber, 267 mg sodium

This is a featured recipe from BiggestLoser.com

Season 5 champ Ali Vincent showed contestants how to make this delicious salad. Or you can have it with fish as a side dish for dinner or put it in a wrap

2 cups cooked red quinoa (at room temperature or cold)
1 mango, diced
1 handful of chopped cilantro
1 15-ounce can of black beans
1 red bell pepper, chopped
6 green onions, thinly sliced
4 tablespoons red wine vinegar
3 tablespoons olive oil
1 tablespoons fresh lime juice

In a small bowl, combine vinegar, oil and lime juice. In a big bowl, combine all other ingredients. Drizzle liquid mixture over the salad, and toss until well combined. Chill for about an hour.

Note: To make cooked quinoa, rinse 3/4 cup of dry quinoa and then add to a medium sauce pan with 1 and 1/2 cups of water. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for approximately 15 minutes. Cook until quinoa is tender and fluffy and the water is absorbed.

Makes 8 servings

Per serving: 240 calories, 7 g Protein, 8 g Fat, 1 g Saturated, 0 mg Cholesterol, 10 mg Sodium, 34 g Carbohydrates, 7 g Fiber, .

Shared From: The Biggest Loser Web Site…