If you have been surfing the net for weight loss diet programs. You will notice a proliferation of so-called quick diet programs. These are known as fad diets. In time, when fashion is over and their popularity wanes, you will realize that the plans are not reliable at all.

What you have to look out for are programs that encourage skipping meals. Skipping meals is really unhealthy, as it causes hypoglycaemia, where your blood sugar level becomes dangerously low. You will also end up with a lower metabolism, which is essential burning away the extra fat in your body. So, taking regular meals will not only keep you healthy, but also help you burn fat. You can find a few delicious free weight loss recipes towards the end of the article.

Next thing you have to be aware of is diet programs that do not include exercising or vice versa. Exercise is crucial in enhancing the various functions of your body like blood circulation. If you can exercise as well as follow a healthy diet program, then you will find yourself lose weight and stay healthy at the same time. I really do encourage you to try out the weight loss recipes below. You will find that eating well and losing weight do go hand in hand.

Finally, if you are really overweight, do be patient because it does take time and effort for you to burn away the extra fat that may have taken years to accumulate. But if you keep at it and never give up, I am very sure you will achieve your goal sooner rather than later.

Here then are the weight loss recipes.

Cumin-Crusted Sea Bass

4 servings

Ingredients

1 Tbsp. cumin seeds

1/2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

1 lb. sea bass fillets, skinned and cut into 4 pieces

1/2 Tbsp. olive oil

1-1/2 Tbsp. chopped fresh parsley

Lemon or lime wedges

Instructions

1. Preheat oven to 375 degrees F.

2. In a dry skillet, toast cumin seeds over medium heat, stirring, until fragrant, 2 to 4 minutes. Transfer to a bowl to cool.

3. With a spice grinder or mortar and pestle, grind cumin seeds, salt and pepper into a fine powder. Rub spice mixture on both sides of bass.

4. In a large ovenproof skillet, heat oil over medium-high heat. Add bass and cook until browned, 2 to 3 minutes per side.

5. Transfer skillet to oven and bake until fish is opaque in the center, 3 to 7 minutes. Sprinkle with parsley and serve immediately, with lemon or lime

wedges.

Nutritional Information:

130 calories

4 total fat (1 g sat)

47 mg cholesterol

1 g carbohydrate

21 g protein

0 g fiber

345 mg sodium

Mediterranean Grilled Vegetable Soup

Makes about 5 cups, serves 6

Ingredients

2 red bell peppers, cored, seeded and quartered lengthwise

1 yellow bell pepper, cored, seeded and quartered lengthwise 2 small zucchini (1/2 lb. total), trimmed and quartered lengthwise

1 red onion, peeled and cut into 1/2-inch-thick slices

1 tsp. olive oil

3 large vine-ripened tomatoes (1 1/4 lbs.), cored and chopped

1 clove garlic, peeled

1/2 tsp. dried oregano

1/4 cup shredded basil leaves

1 Tbsp. red-wine vinegar

salt & freshly ground black pepper to taste.

Instructions

Prepare a grill or preheat the broiler. Grill or broil bell peppers, skin-side toward the flame, until the skin is blackened, 5 to 10 minutes. Place in a paper bag and set aside for 15 minutes.

Meanwhile, brush zucchini and onion slices with oil and grill or broil

until well browned and tender, about 5 minutes. Chop coarsely and set aside.

Peel the peppers. Coarsely chop the yellow pepper and set aside with

the reserved zucchini and onions. Place the red peppers in a food processor or blender, along with tomatoes, garlic and oregano; puree until smooth. Transfer to a bowl and stir in 1 cup water, basil, vinegar and the reserved chopped vegetables. Season with salt and pepper. Cover and refrigerate until cool, about 30 minutes. (The soup can be stored, covered, in the refrigerator for up to 2 days.)

Nutritional Information:

56 calories

1 g fat mono

0 mg cholesterol

11 g carbohydrate

2 g protein

12 mg sodium

Baked Halibut with Salsa Verde

Makes 4 servings

Ingredients

1 1/2 pounds halibut steak

1 teaspoon olive oil, preferably extra-virgin Salt & freshly ground black pepper to taste Salsa verde

1 1/2 tablespoons olive oil, preferably extra-virgin

2 tablespoons very finely chopped fresh parsley, preferably Italian flat-leaf

1 tablespoon minced shallots

1 1/2 teaspoons capers, rinsed and chopped

1 small clove garlic, minced

1 teaspoon fresh lemon juice

1/2 teaspoon anchovy paste

Instructions to bake halibut:

1. Preheat oven to 300°F.

2. Set halibut on a large sheet of aluminium foil, drizzle with oil and season with salt and pepper. Bring together sides and ends of foil and

seal into a tent, leaving an air space on top. Transfer tent to a large baking dish or baking sheet. Bake until the interior of the fish is opaque, 15 to 20 minutes.

To make salsa verde:

1. Combine oil, parsley, shallots, capers, garlic, lemon juice and anchovy paste in a small bowl. Season with salt and pepper.

2. Divide baked halibut into 4 medallions. Spoon a little salsa verde on top of each portion and serve.

Nutritional Information:

200 calories

9 total fat (1 g sat)

41 mg cholesterol

1 g carbohydrate

27 g protein

0 g fiber

155 mg sodium