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21 Easy Weeknight Meals for Your Noom Diet

Eating healthy doesn’t have to be a tedious chore, especially if you’re on the Noom Diet, which promotes a sustainable and balanced approach to weight loss. With the right recipes, creating nutritious, delicious meals can be easy and quick—even on busy weeknights. In this article, we will explore 21 easy weeknight meals that fit seamlessly into your Noom Diet plan. These meals are not only simple to prepare but will also help you stay within your calorie budget and keep your weight loss journey on track.

Understanding the Noom Diet

Before we delve into our list of easy weeknight meals, it’s important to understand the principles behind the Noom diet. Noom focuses on a system of colour-coded foods: green (low-calorie, nutritious foods), yellow (moderate-calorie foods), and red (high-calorie foods). This system encourages users to make mindful eating choices by emphasising the consumption of more green foods while limiting yellow and red items.

In addition to calorie control, Noom promotes behaviour change and mindfulness around food choices, making it easier to create lasting habits leading to weight loss and health improvements. Now, let’s look at the meals that can complement your Noom journey.

1. Quinoa and Black Bean Salad

Ingredients:

• 1 cup cooked quinoa
• 1 can black beans, rinsed and drained
• 1 cup corn (fresh or canned)
• 1 diced bell pepper
• ½ cup diced red onion
• Juice of 1 lime
• Salt and pepper to taste

Directions:

In a large bowl, combine the quinoa, black beans, corn, bell pepper, and onion. Drizzle with lime juice, and season with salt and pepper. Toss to combine. This salad is full of protein and fibre, making it a perfect green meal.

2. Baked Lemon Chicken Thighs

Ingredients:

• 4 chicken thighs, skinless
• Juice of 2 lemons
• 3 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste

Directions:

Preheat the oven to 200°C (400°F). In a bowl, mix lemon juice, garlic, oregano, salt, and pepper. Marinate chicken for 30 minutes. Bake for 30-35 minutes or until fully cooked. Pair with steamed broccoli for a green side.

3. Vegetable Stir-Fry

Ingredients:

• 2 cups mixed vegetables (bell peppers, broccoli, carrots)
• 1 tbsp olive oil
• 2 tbsp soy sauce
• 1 tsp ginger, grated
• 1 tsp garlic, minced
• Cooked brown rice (optional)

Directions:

In a wok or large frying pan, heat olive oil over medium-high heat. Add garlic and ginger, frying for 1 minute. Toss in the vegetables, stir-frying until tender. Drizzle with soy sauce. Serve over brown rice if desired.

4. Turkey and Spinach Stuffed Peppers

Ingredients:

• 4 bell peppers, halved and seeded
• 500g ground turkey
• 2 cups spinach
• 1 cup diced tomatoes (canned or fresh)
• 1-2 tsp Italian seasoning

Directions:

Preheat the oven to 180°C (350°F). In a frying pan, cook the turkey until browned. Stir in spinach, tomatoes, and Italian seasoning. Stuff each pepper half with the mixture and bake for 25-30 minutes.

5. Savory Oats with Spinach and Poached Egg

Ingredients:

• 1 cup rolled oats
• 4 cups water or vegetable broth
• 2 cups spinach
• 2 eggs
• Salt, pepper, and optional cheese for topping

Directions:

In a pot, cook oats in water or broth until creamy. Wilt spinach in the last few minutes of cooking. Poach eggs in boiling water. Serve oats topped with spinach and a poached egg, seasoning to taste.

6. Cauliflower Tacos with Avocado Lime Dressing

Ingredients:

• 1 head cauliflower, chopped
• 1 tbsp olive oil
• 1 tsp cumin
• Whole grain tortillas
• 1 avocado
• Juice of 1 lime
• Salt, to taste

Directions:

Preheat the oven to 220°C (425°F). Toss cauliflower with oil and cumin, roast for 25-30 minutes. For the dressing, blend avocado, lime juice, and salt. Serve roasted cauliflower in tortillas, drizzled with dressing.

7. Zucchini Noodles with Marinara Sauce

Ingredients:

• 4 zucchinis, spiralised
• 2 cups marinara sauce (low-sugar)
• Fresh basil and grated Parmesan (optional)

Directions:

Sauté zucchini noodles in a pan for 3-4 minutes, until tender. Add marinara sauce and heat through. Serve topped with basil and a sprinkle of Parmesan for an extra flavour hit.

8. Chickpea and Avocado Salad

Ingredients:

• 1 can chickpeas, rinsed and drained
• 1 avocado, diced
• 1 diced cucumber
• Juice of 1 lemon
• Salt and pepper to taste

Directions:

Combine all ingredients in a bowl and mix well. This salad is not only quick to prepare but filling and full of healthy fats.

9. Shrimp and Veggie Skewers

Ingredients:

• 400g shrimp, peeled and deveined
• 2 cups assorted vegetables (bell peppers, zucchini, onions)
• 2 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper

Directions:

Preheat grill or oven. Marinate shrimp and veggies in olive oil, lemon juice, salt, and pepper. Thread onto skewers and cook for 5-7 minutes until shrimp is pink.

10. Mushroom and Spinach Risotto

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth
• 200g mushrooms, sliced
• 2 cups spinach
• Grated cheese for garnish (optional)

Directions:

Sauté mushrooms in a pan, then add rice and stir. Gradually stir in hot broth until absorbed. Add spinach, cooking until wilted. Top with cheese before serving.

11. Lentil Soup

Ingredients:

• 1 cup lentils, rinsed
• 1 diced onion
• 2 carrots, diced
• 2 celery stalks, diced
• 1 can diced tomatoes
• 4 cups vegetable broth

Directions:

In a pot, sauté onion, carrots, and celery until soft. Add lentils, tomatoes, and broth. Simmer for 30-40 minutes until lentils are tender.

12. Eggplant Parmesan (Light Version)

Ingredients:

• 2 eggplants, sliced
• 1 cup marinara sauce
• 1 cup shredded low-fat mozzarella
• 1 cup breadcrumbs (whole wheat for healthier option)

Directions:

Preheat oven to 190°C (375°F). Layer eggplant slices, marinara, and cheese in a baking dish. Top with breadcrumbs and bake for 30-35 minutes until golden.

13. Beef and Broccoli Stir-Fry

Ingredients:

• 400g lean beef, sliced
• 2 cups broccoli florets
• 1 tbsp soy sauce
• 1 tbsp ginger, grated
• 1 tbsp garlic, minced

Directions:

In a pan, cook beef until browned. Add broccoli, ginger, and garlic, sautéing until broccoli is tender. Add soy sauce and serve hot.

14. Greek Yogurt Parfait

Ingredients:

• 1 cup Greek yogurt
• 1 cup mixed berries
• ¼ cup granola (low-sugar)
• Honey to drizzle (optional)

Directions:

Layer yogurt, berries, and granola in a glass. Drizzle with honey if desired. This parfait makes a delightful and nutritious breakfast or snack.

15. Chickpea Curry

Ingredients:

• 1 can chickpeas, rinsed and drained
• 1 can coconut milk
• 2 tbsp curry powder
• 2 cups spinach
• Serve with brown rice

Directions:

In a pot, combine chickpeas, coconut milk, curry powder, and spinach. Simmer for 20 minutes. Serve over brown rice for a filling meal.

16. Sweet Potato and Black Bean Quesadillas

Ingredients:

• 2 sweet potatoes, roasted and mashed
• 1 can black beans, rinsed
• Whole wheat tortillas
• Low-fat cheese (optional)

Directions:

Spread mashed sweet potato and black beans on half of each tortilla. Top with cheese if using, then fold and cook on a skillet until golden.

17. Grilled Vegetable and Hummus Wrap

Ingredients:

• 1 cup assorted grilled vegetables (zucchini, bell peppers, onions)
• Whole wheat wrap
• 3 tbsp hummus

Directions:

Spread hummus on the wrap, layer with grilled vegetables, and roll tightly. This easy war is perfect for a quick and nutritious dinner.

18. Oven-Baked Salmon with Asparagus

Ingredients:

• 2 salmon fillets
• 1 bunch asparagus
• Juice of 1 lemon
• Salt and pepper

Directions:

Preheat oven to 200°C (400°F). Place salmon and asparagus on a baking sheet, drizzle with lemon juice, and season. Bake for 15-20 minutes until salmon is cooked through.

19. Pasta with Cherry Tomatoes and Basil

Ingredients:

• 200g whole wheat pasta
• 2 cups cherry tomatoes, halved
• ½ cup fresh basil
• 2 tbsp olive oil
• Salt and pepper

Directions:

Cook pasta according to package instructions. In a large bowl, combine pasta, cherry tomatoes, olive oil, and basil. Toss well and serve.

20. Fall Vegetable Medley

Ingredients:

• 1 butternut squash, cubed
• 2 carrots, sliced
• 1 red onion, chopped
• 2 tbsp olive oil
• Thyme and rosemary for seasoning

Directions:

Preheat oven to 220°C (425°F). Toss vegetables in olive oil and spices, roast for 30-40 minutes. This is an excellent side dish that’s low in calories but filling.

21. Fruit and Nut Energy Balls

Ingredients:

• 1 cup dates, pitted
• 1 cup nuts (cashews or almonds)
• ½ cup oats
• 2 tbsp cocoa powder (optional)

Directions:

In a food processor, blend dates, nuts, oats, and cocoa until a sticky mixture forms. Roll into balls and refrigerate for a quick snack option.

Conclusion

There you go—21 easy weeknight meals that will keep you on track with your Noom Diet while providing a variety of flavours and nutrients. These meals emphasise whole, nutritious foods, enabling you to maintain a balanced diet while creating healthy eating habits for life.

The Benefits of Mitolyn

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By integrating these easy recipes into your routine, you’ll find meal preparation a breeze, helping you to make healthier choices every weeknight. Happy cooking!