Vegetables are characterized as being low in calories. However, if they also have flavonoids they can accelerate the process so that you reach your target weight. And some give satiety, like potatoes, and will also help you to prevent you from eating too much.

Here are six recipes with key vegetables: onions, peppers, celery, cucumber and radish that help you lose weight because of the flavonoid content.

1. Potato, peppers and onion salad: 85 calories

With only 85 calories, this salad that contains peppers and onions stands out for its flavonoid content of these two key vegetables that will help you lose weight. It also contains potatoes that give you satiety, vitamin C and fiber. Consuming the potato with husk is beneficial as it increases the fiber content. Preferably use the Jocoque in this recipe for its protein content and for being low in fat. Or you can substitute it for low-fat natural yogurt or “light” mayonnaise.

Ingredients

  • 4 Cooked potatoes with peel cut into slices
  • 1 cup Raw onions
  • 50 grams Walnuts
  • 1/2 cup Jocoque
  • 1 cup Low fat milk
  • 1 Chile sliced red pepper
  • 1 tablespoon Olive oil

Preparation

Let the potato slices cool.

Apart, cut the onions in thin wheels, brown them together with the slices of chili pepper with the olive oil and let cool.

Mix potatoes, peppers, onions and nuts.

Add the jocoque (sour milk).

To serve sprinkle with more nuts.

2. Peppers stuffed with eggplant and mushrooms: 88 calories

A delicious recipe for peppers with only 88 calories. It includes one pepper per serving so it is rich in flavonoids, as well as onions, another key ingredient. It also contains other vegetables such as aubergines and mushrooms that also add color and flavor vitamins and minerals. You can vary the color of the peppers to give variety to your recipe.

Ingredients

  • 4 chili peppers
  • 4 cups Eggplant (raw)
  • 1 1/2 cups Raw onions (chopped)
  • 3 Garlic cloves (chopped)
  • 350 grams Grated low-fat cheese
  • 1 cup Fresh cooked mushrooms, washed
  • 1/8 teaspoon Sea salt
  • 1/8 teaspoon Black pepper
  • 2 tablespoons Olive oil
  • Vegetable oil spray

Preparation

Wash the peppers (peppers), and cut them in half lengthwise taking out the seeds.

Place these halves in a baking tray sprayed with oil and cook for half an hour.

Meanwhile, sauté onion and garlic in a pan with olive oil.

Add the sliced mushrooms in slices and sauté everything for 5 minutes

Add the aubergines cut into small squares stirring everything until a puree forms.

Season with salt and pepper and fill peppers or peppers.

Sprinkle with grated cheese and grill until golden brown at 220º C (428º F).

3. Celery salad: 201 calories

This recipe contains per serving 1 cup of celery, a vegetable key to weight loss due to its flavonoid content.

It is a complete dish because it also includes apple, rich in flavonoids and foods with proteins such as feta cheese and nuts, which will also help you to have more satiety. Its excellent combination of ingredients make this recipe appetizing and with high nutritional content.

Ingredients

  • 4 Celery (raw) sticks
  • 120 grams Low fat feta cheese
  • 2 apples in squares
  • 120 grams Castille nuts chopped
  • 1 tablespoon Olive oil
  • 1/4 cup Lemon juice
  • 1/8 teaspoon Salt
  • 1 teaspoon Black pepper

Preparation

Place the celery, apple, nuts and cheese in a salad bowl.

Season with olive oil, lemon, salt and pepper.

Mix the ingredients well and serve.

4. Minced radish: 72 calories

This recipe is notable for containing three key vegetables high in flavonoids. It contains radish, pepper and onion that help you lose weight and also contains only 72 calories. Fresh salad that stands out for its flavor and nutritional content, high in vitamin A.

Ingredients

  • 8 chopped raw radishes
  • 4 Tomatoes (chopped)
  • 2 cups chopped raw onions
  • 10 leaves Peppermint (chopped)
  • 2 Chile red pepper (chopped)
  • 1/8 cup Lemon juice
  • 1/3 teaspoon Salt

Preparation

Combine all the ingredients in a bowl.

Season with salt and lemon juice.

Serve cold.

5. Celery and lettuce salad: 116 calories

A light and fresh salad of celery and lettuce to enjoy at any time of the day. With only 116 calories. It contains onion, another key ingredient that helps you lose weight in addition to celery for its flavonoid content. You can vary this salad using different types of lettuce such as Italian, escarole, orejona, endivia, among others. Or use a mix of lettuce for better presentation.

Ingredients

  • 1 cup Raw onions cut in rings
  • 4 cups Celery (raw, chopped)
  • 1/4 teaspoon Sea salt
  • 2 tablespoons Olive oil
  • 1/4 cup Lemon juice
  • 4 cups Romaine lettuce

Preparation

In a deep bowl mix all the ingredients and stir well.

6. Daikon and cucumber salad: 73 calories

A delicious Asian salad with radishes, cucumbers, spinach and sunflower seeds and/or sesame seeds. The flavors are highlighted by the ingredients and dressings used in this salad. It contains 73 calories per serving and contains radishes high in flavonoids.

Ingredients

  • 2 Raw Daikon radishes (~20 cm each)
  • 1 cup Chopped cucumbers
  • 2 cups chopped raw spinach
  • 4 raw red radishes in slices
  • A few leaves of Chinese cabbage
  • 8 tablespoons Roasted sunflower seeds without salt
  • 8 teaspoon Rice vinegar for dressing
  • 2 tablespoons Peanut oil/peanuts for dressing
  • 1 teaspoon Soy sauce for dressing
  • 1/2 tablespoon Sesame/Tahini paste or wasabi paste for dressing
  • 1/2 teaspoon Granulated sugar for dressing
  • 1/8 teaspoon Salt
  • 2 tablespoons toasted sesame seeds or sesame seeds

Preparation

Cut the daikon into very thin strips with a mandolin or with a sharp knife. If you use the knife, cut into thin slices and then each in strips. Rinse under cold running water and drain well.

Split the cucumber in half lengthwise. Reserve half for another recipe, remove the seeds with a blade and peel and cut the remaining half as the daikon.

Put the strips of daikon and cucumber in a salad bowl, with the spinach leaves. Add the sliced radish and Chinese cabbage.

Put all the ingredients of the dressing (rice vinegar, sesame oil, wasabi paste, sugar and soy sauce) in a bowl and mix well. Pour the dressing over the salad, stir carefully and spread the sunflower and sesame seeds over the top.