32 Best Noom Recipes
Table of Contents
Looking For Noom Recipes? Try These!
If you aim to change your eating habits and create a more positive mindset for a happier, healthier life overall, then Noom is for you.
Helping you to track your weight by monitoring what you eat, Noom offers nutritional guidance to stay focused on achieving your long-term plan.
Noom has created quite the buzz with its nutritious and delicious personalized diet plans that experts put together, and the Noom community has grown significantly to support people who are walking the same path to health.
In this article, we’ll check out 32 of Noom’s best recipes that have gained popularity over the years. Let’s dig in!
Related: Check out our Noom Diet Plan Review if you’re interested in more.
32 Best Noom Recipes
1. Avocado and Egg
- 1 Avocado Peeled, sliced into 8 wedges
- 1 Egg poached
- 8 stalks Baby asparagus roasted
- 1 tbsp Balsamic vinegar
- Black pepper fresh ground
- Pre-heat oven to 350° F. Place baby asparagus on small baking sheet, pour a little olive oil over it and shake and roll a bit, to help coat the stalks. Pour a tablespoon of balsamic vinegar over the stalks and roll them in it.
- Bring a small pot of water to a boil. Next place the asparagus in the oven, for 5 to 7 minutes, taking care to not leave it in too long! Poach the egg for about 3 minutes.
- While the egg is poaching and asparagus is in the oven, peel and wedge the avocado and place on a plate in spiral form. Place asparagus between wedges of avocado, and plate the poached egg in the center.
- Garnish with fresh ground black pepper and additional balsamic vinegar if desired.
2. Shrimp Biryani Recipe
-1/2 cup basmati rice -1/2 yellow onion -1 clove garlic -1/2 Tbsp. fresh ginger minced -1/4 tsp. ground corriander -1 tsp. curry powder -pinch cayenne pepper -1 potato small -1 carrot -1/2 tsp. salt -1 cup shrimp raw, peeled, deveined -5 oz. frozen peas thawed (half bag) -1 can diced tomatoes 14.5 oz. -4 Tbsp. Greek Yogurt non-fat -small handful cilantro -1 jalapeno (optional)
- Prepare rice according to package instructions. Chop onion, mince garlic and ginger. Cut potato into 1×1 inch cubes leaving skin. Peel carrot and roughly chop.
- Heat oil in a large pan over medium-high heat. When hot, add the onion and cook for about 5 minutes. Once onion is translucent, add the ginger and garlic and stir together.
- After 1 minute, add the dry spices, and stir to combine. Cook for another minute
- Add about 1 cup water to the pan, then add potatoes and carrots. Bring mixture to a boil.
- Reduce heat and let simmer for 10-15 minutes or until potatoes are tender when stuc with a fork.
- About 5 minutes before the potatoes are done cooking, add the shrimp. After 2-3 minutes stir to cook evenly on both sides. At the end of the cooking time, there should be little to no water remaining.
- Stir peas and tomatoes into the veggie mixture and warm through. (about a minute or so)
- Remove the pan from heat and add the rice and yogurt. Mix everything well.
- Serve the biryani topped with cilantro and jalapeno. (optional)
3. Healthy Breakfast Burrito
-Eggs -Jalapeno -Spinach -Avocado -Mozzarella cheese -Olive oil -Tomato paste and cream cheese mixed
- Prepare the eggs in a pan. Scramble them directly in the pan, without overcooking.
- Spread the cream cheese and tomato paste mixture over the tortilla.
- Layer the ingredients until everything gets onto that tortilla. (Note that this recipe is for one big burrito in one big tortilla).
- To wrap take each of the 4 ends of the tortilla and fold until it’s all wrapped.
- Quickly toast the bread on the “folded” side and it “seals”, so that nothing comes out.
- Toast on both sides until golden brown, transfer to a cutting board and slice in 1/2.
4. Crispy Baked Breaded Pork Chops
-1 1/2 cups panko breadcrumbs -2 Tbsp. olive oil -4 boneless pork loin chops -Salt & Pepper to taste -3 Tbsp. Dijon mustard
- Preheat oven to 425º F. Toss panko with oil on a rimmed baking sheet. Bake, stirring occasionally, until golden brown, 7-10 minutes. Watch closely as it will burn! Transfer to plate and turn oven down to 400ºF.
- Place pork chops in a large resealable baggie and pound down one at a time with a mallet or bottom of a heavy pan to make chops about 1/4 inch thick.
- Once pounded out, season each chop with salt and pepper. Then coat in mustard and dip in browned panko crumbs, pressing firmly to adhere.
- Place each coated pork chop on a broiling rack (or something similar) and bake in preheated oven for 10-15 minutes, until opaque throughout. Serve and enjoy!
5. Chicken Tortilla Soup
-1 tbsp olive oil extra virgin -2 large bell peppers any color -2 onions small -2 cloves garlic minced -6 cups chicken broth low sodium -4 cups water -2 cans Rotel tomatoes with habaneros 10 oz. cans -1 can diced green chiles 4 oz can -3 tbsp tomato paste -2 lbs. cooked chicken breast boiled and shredded OR browned and chopped -2 cans cannelloni beans 15 oz. cans (with liquid) -3 tsp cumin -2 tsp garlic powder -Salt to taste -1 jalapeño pepper thinly sliced, for garnish -Yellow corn tortillas
- Heat a large pot and add olive oil.
- Dice bell peppers and onions and saute in the oil on medium heat until soft. Add minced garlic.
- Add chicken broth, water, Rotel, green chilis, and tomato paste to pot. Stir.
- Bring to a boil, then reduce heat and simmer for 30 minutes or so.
- Add cooked chicken breast, cumin, garlic powder, and salt to taste.
- Using a blender or immersion blender, puree one can of the cannelloni beans. If you don’t have a blender, crush the beans using a masher or a fork until smooth.
- Simmer for 10 minutes, then add the can of whole cannelloni beans, and the pureed/smashed cannelloni beans.
- While soup is simmering, cut corn tortillas in small strips and spread them out on a cookie sheet. Spray with cooking spray, then sprinkle with cumin and chili powder (or taco seasoning) and bake at 375 degrees until golden brown and crispy.
- Serve soup with crisp tortilla strips and fresh jalapeño slices
6. Mediterranean Chicken with Sun-Dried Tomatoes and Artichokes
-1.5 lb chicken breast (thinly sliced) -½ teaspoon salt -¼ teaspoon ground black pepper -¼ cup flour (you can use gluten free flour) -2 tablespoons olive oil -8 oz roasted artichoke hearts (drained) -6 oz sun-dried tomatoes -3 tablespoons capers (drained) -2 tablespoons lemon juice freshly squeezed -3 tablespoons olive oil
- Season chicken with salt and pepper. On a large plate, dredge chicken in flour. Heat 2 tablespoons of olive oil in a large skillet on medium-high heat.
- Add chicken and brown for about 4 minutes until it turns nice golden color. Flip the chicken over to the other side and brown the other side for about 4 minutes on medium heat.
- Remove the chicken to the plate.
- Add artichokes, sun-dried tomatoes, capers, and lemon juice to the same skillet. Stir to combine, on medium heat. Reduce heat to medium-low. Add 2 or 3 tablespoons olive oil, stir in to combine.
- Push the vegetables to the sides of the skillet, and add the chicken back.
- Cook the chicken and the vegetables on low-medium heat for about 5-10 more minutes, covered until the chicken is completely cooked through and no longer pink in the center.
- Depending on your stove, you might have to cook either on medium or on medium-low heat to cook the chicken through.
- Serve immediately. Make sure to spoon the olive oil mixture of vegetables from the skillet over the chicken.
7. Apple Cinnamon Banana Oatmeal
-2 cups rolled oats divided -1 tsp baking powder -2 ripe bananas -¼ cup maple syrup -1 tsp cinnamon -2 sliced apples
- Preheat oven to 375F. Line an 8×8 square baking dish with parchment paper.
- Put 1 cup of rolled oats in a food processor fitted with a steel blade. Process for several minutes until the oats resemble the flour.
- Put bananas in a large bowl and mash them with a fork until smooth. Add maple syrup and mix until combined. Add oat flour, baking powder and the remaining 1 cup of rolled oats. Mix until combined.
- Transfer 2/3 of the banana mixture to the baking dish and spread in a single layer.
- Put a layer of sliced apples on top of the banana mixture.
- Put the remaining banana mixture on top of the apple slices, so it resembles crumble.
- Put the baking dish in the oven and bake for 45 minutes.
- Let it cool completely, then slice into bars or squares.
8. Corn & Tomato Chowder
-olive oil -2 shallots, diced -1 fennel bulb, diced -2 red fresno chile peppers, seeded and minced -6 ears corn, husked -1 lb russet potatoes, peeled and diced -2 cloves garlic, minced -kosher salt -freshly cracked black pepper -1 qt water (or 4 cups) -¼ cup heavy cream
Heirloom Cherry Tomatoes
-1 cup halved heirloom cherry tomatoes -2 scallions, thinly sliced -2 radishes, thinly shaved -1 palmful fennel fronds*
- Heat a large, heavy bottom pot (or Dutch oven) over medium heat. Add enough olive oil to coat the bottom. Add the shallots and fennel. Sauté for a few minutes until tender and slightly caramelized. Add the chile peppers. Cook for another minute or so.
- Cut the kernels off the cobs of corn (you should have about 1 ½ lbs of kernels; reserve 2 of the cobs). Add the corn to the pot. Cook for a couple of minutes. Stir in the potatoes and garlic. Season the mixture with a generous amount of salt and black pepper.
- Add the water to the pot, along with the 2 cobs. Bring the liquid to a simmer. Simmer for about 12-15 minutes, or until the potatoes are fork-tender. Remove the cobs and discard.
- Stir in the heavy cream and let heat through. Transfer half of the mixture (solids and liquid) to a blender and blend until smooth. Transfer the blended mixture back to the pot and stir to combine.
- Taste the chowder and season with salt as needed. Ladle the chowder into bowls. Garnish with the heirloom cherry tomato mixture, more freshly cracked black pepper, and a drizzle of olive oil.
Heirloom Cherry Tomatoes
- Combine the cherry tomatoes, scallions, radishes, and fennel fronds in a small bowl.
- Season with a pinch of salt and mix well. Set aside until the chowder is ready.
9. Greek Yogurt Broccoli Salad
-3 cups broccoli chopped -1/3 cup red onion sliced -3 slices cooked bacon sugar free, Paleo -2 tbsp sunflower seeds -1/2 cup Greek yogurt -1 tbsp apple cider vinegar -stevia to taste ~1/8 to 1/4 tsp
- If making the bacon, cook at 350 F on a foil lined baking sheet 10-12 minutes. Cool then chop for the salad.
- Roughly chop the cooked bacon and add to a bowl with the broccoli and sliced red onion.
- In a blender, blend the Greek yogurt, apple cider vinegar and stevia.
- Pour the Greek yogurt mixture over the broccoli mixture. Stir to combine evenly among the veggies. Sprinkle the sunflower seeds on top.
- Store the broccoli salad in the refrigerator 30 minutes prior to serving. Enjoy!
10. Baked Falafel Bowls
-2 cups dry garbanzo beans, soaked in water 10-24 hours (makes about 4 cups soaked) see notes -1 cup Chopped Cilantro (tender stems ok, or use a mix of parsley and cilantro) -1 cup onion, rough chopped -4 garlic cloves -1 large jalapeño rough chopped -1 tablespoon olive oil -2 Tablespoons Coriander -2 Tablespoons Cumin -2 tsp baking soda -1 ¼ tsp kosher salt
- Place dry chickpeas in a big bowl and cover with 4-5 inches of water and let soak on the counter 10 – 24 hours
- Preheat the oven to 375F
- Place chickpeas in a strainer and drain them really well. Pat them dry with a kitchen or paper towel.
- Place the cilantro, onion, jalapeño and garlic in a food processor and pulse repeatedly until uniformly chopped, like 20 times, at least.
- Add 4 cups of well-drained, soaked garbanzo beans, oil, cumin, coriander, salt and the baking soda.
- Blend again, until very well combined, scraping down sides if necessary. You want it to be blended well, like a coarse paste, but not as smooth as hummus.
- Grease the bottom of a parchment-lined baking sheet with spray olive oil, or brush with olive oil.
- Form falafels into ping-pong or golfball-sized balls (a slight oval shape is nice). If it feels sticky, use wet hands.
- Place on the greased parchment. Once all the balls are formed, using wet palms, flatten just a little, so they are about a 1 -1 ½ inch thick.
- Spray or brush the tops with olive oil. Bake 15 minutes, then carefully flip using a metal spatula. Continue baking another 12-15 minutes until golden and slightly crispy.
- While they are baking, make the Everyday Quinoa and Tahini Sauce and prep any veggies you like.
- Assemble the bowls. Starting with quinoa, then build upward with greens, veggies, falafels, sauces, pickled things, and microgreens and herbs on the top.
- Add a lemon wedge and/or hot sauce.
11. Healthy Breakfast Sandwich
-12 large eggs -4 cooked chicken sausages diced -1 large onion chopped -1 bell pepper finely chopped -5 large kale leaves rib removed and chopped (baby spinach works too) -1 tbsp avocado or olive oil -1/4 cup milk or water -1 tsp baking powder -12 whole wheat burger thin buns English muffins or bagels -12 slices of real cheese -Salt -Cooking spray
- Saute Veggies: Preheat large ceramic non-stick skillet on medium heat and swirl oil to coat. Add onion and saute for 3 minutes, stirring occasionally. Add bell pepper and saute for 3 more minutes Add kale, a pinch of salt and pepper; saute for another minute, stirring a few times.
- Cook Eggs: Preheat oven to 375 degrees F and spray bottom and sides of large 16 x 11 baking sheet liberally with cooking spray. In a large bowl, add eggs, milk, baking powder, a pinch of salt and pepper; and whisk well. Add cooked veggies and sausage; and stir well.
- Pour onto prepared baking sheet distributing sausage and veggies evenly with a fork. Bake for 25 minutes uncovered.
- Remove eggs from the oven. Using flat spatula loose eggs from the edges of the baking sheet. Then cut with same spatula into 12 squares and carefully loosen on the bottom with a scraping motion.
- Assemble Sandwiches: Tear 12 pieces of unbleached parchment paper 1 inch wider than a bun. Tear 12 pieces of aluminum foil 2 times wider than a bun. Open the bun, and place egg on the bottom part, topping with cheese and closing with the top bun. Wrap in parchment and then in aluminum foil tightly.
12. Roasted Asparagus and Mushroom Pasta in Lemon-Cream Sauce
-1 lb. asparagus, tough ends snapped off -3-4 cups whole mushrooms, thickly sliced -5-6 cloves garlic, minced or pressed -1 tablespoon lemon zest -1/4 cup strained lemon juice -2 tablespoons extra-virgin olive oil -1/4 teaspoon coarsely ground black pepper -1/2 teaspoon kosher salt -1/4 teaspoon Creole or coarse-grain mustard -8 ounces uncooked linguine
Guiltless Alfredo Sauce -2 cups low-fat milk -1/3 cup (3 oz) low fat cream cheese -2-3 tablespoons flour -1 teaspoon salt -1 tablespoon butter -3 garlic cloves -1 cup grated Parmesan cheese
- Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil and set aside.
- In a large bowl, combine trimmed asparagus and sliced mushrooms. Zest the lemons (enough to get 1 tablespoon of zest) and set the zest aside.
- In a small bowl or measuring cup, combine the lemon juice, olive oil, garlic, salt, pepper, and mustard. Drizzle over the veggies and toss to combine.
- Spread the veggies out onto the prepared baking sheet and roast for 20 minutes or until the asparagus is tender but not mushy.
- Remove from oven and allow to stand for 5-10 minutes.
- While the veggies are roasting, bring a large pot of salted water to a boil and, when the water is ready, cook pasta al dente.
- Prepare the Alfredo sauce.
- After you’ve added the cheese, add the reserved lemon zest to the sauce.
- When the asparagus and mushrooms are done roasting, you can either portion out the pasta, veggies, and sauce into individual servings or toss it all together
Guiltless Alfredo Sauce
- Place milk, cream cheese, flour, and salt in a blender and blend until smooth. In a non-stick sauce pan, melt butter on med-high heat and add garlic.
- Let the garlic saute for about 30 seconds, you don’t want to burn it.
- Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer.
- Keep stirring and let it cook for a few minutes more. It should be much thicker now.
- When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately.
- Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Season with additional salt if needed.
13. No-Bake Energy Bites
-1 cup old-fashioned oats -2/3 cup toasted shredded coconut (sweetened or unsweetened) -1/2 cup creamy peanut butter -1/2 cup ground flaxseed -1/2 cup semisweet chocolate chips (or vegan chocolate chips) -1/3 cup honey -1 tablespoon chia seeds (optional) -1 teaspoon vanilla extract
- Stir everything together. Stir all ingredients together in a large mixing bowl until thoroughly combined.
- Chill. Cover the mixing bowl and chill in the refrigerator for 1-2 hours, or until the mixture is chilled. (This will help the mixture stick together more easily.)
- Roll into balls. Roll into mixture into 1-inch balls.
- Serve. Then enjoy immediately.
14. Mediterranean Pasta Salad
Mediterranean pasta salad: -12 ounces dry pasta (I used farfalle) -1 English cucumber, diced -1 pint cherry or grape tomatoes, halved -2/3 cup sliced kalamata olives -4 ounces crumbled feta cheese -half of a medium red onion, peeled and thinly sliced
Lemon-herb vinaigrette: -1/4 cup extra virgin olive oil -3 tablespoons red wine vinegar -1 tablespoon freshly-squeezed lemon juice -2 teaspoons dried oregano, minced -1 teaspoon honey (or your desired sweetener) -2 small garlic cloves, minced -1/4 teaspoon freshly-cracked black pepper -1/4 teaspoon salt -pinch of crushed red pepper flakes
Mediterranean pasta salad:
- Cook the pasta al dente in a large stockpot of generously-salted water according to package instructions.
- Drain pasta, then rinse under cold water for about 20-30 seconds until no longer hot.
- Transfer the pasta to a large mixing bowl.
- Add cucumber, tomatoes, kalamata olives, feta cheese, and red onion to the mixing bowl, then drizzle all of the vinaigrette evenly on top.
- Toss until all of the ingredients are evenly coated with the dressing.
- Serve immediately, garnished with extra feta and black pepper if desired.
- Whisk all ingredients together until combined.
15. Apple Banana Nut Oatmeal
-1 cup skim milk -1 cup water -1 teaspoon vanilla -1 teaspoon cinnamon -¼ teaspoon nutmeg -1 pinch sea salt -1 cup old fashioned oats -1 banana (sliced) -1 apple (diced) -2 tablespoon flax seed meal -2 tablespoon walnuts (chopped)
- In a pot over medium heat, wisk together milk, water, vanilla, cinnamon, nutmeg and a pinch of salt.
- Bring to a boil gradually and add in oats, banana and apple.
- Heat mixture to a boil then reduce heat to low and let simmer for 5 minutes.
- Stir frequently and add flax and walnuts during the last minute.
- Serve when oatmeal has reached desired consistency.
16. Crack Carrots
-36 oz baby carrots (2 lbs) -3 tsp ranch seasoning dry powder -1 tsp garlic powder -½ tsp black pepper -3½ tbsp vegetable oil -2 tbsp fresh parsley (or 1 tbsp dried parsley flakes) -1 tbsp fresh chives (chopped) -salt to taste
- Prepare a large rimmed sheet pan with foil and lightly grease with oil.
- In a medium mixing bowl, mix together ranch seasoning, garlic powder, pepper, salt, and 1 tbsp of chopped parsley.
- Stir in oil.
- Stir in baby carrots and toss until mixed well.
- Bake in 400°F oven for 25-35 minutes.
- Serve roasted carrots on a platter and top with chopped parsley and chives.
17. Spinach and Quinoa Patties
-1 cup uncooked quinoa -2 cups water -4 eggs, whisked -1/3 cup Parmesan cheese* -3 large scallions, sliced thin -3 cloves garlic, minced -1/2 teaspoon kosher salt -1 cup steamed spinach, chopped (frozen is fine) -1 cup plain breadcrumbs, for GF, be sure to use GF breadcrumbs -1 teaspoon olive oil
- Rinse the quinoa thoroughly and place the grains in a medium sauce pan with 2 cups of water.
- Bring the water to a boil and reduce to a simmer.
- Cook until quinoa is tender and has absorbed the liquid, about 20 minutes. Let it cool.
- In a large bowl, combine the cooked quinoa, eggs, Parmesan, scallions, garlic, salt, steamed spinach, and breadcrumbs.
- Let everything sit for a few minutes to absorb the liquid. The batter should be moist, but not runny.
- Form patties 1/4 cup each.
- Heat the oil in a large non-stick skillet over medium-low heat.
- In 2 or 3 batches, cook the patties covered for 8-10 minutes on each side, or until browned and golden.
18. Keto Cajun Shrimp
-1 pound deveined, peeled shrimp -1/2 tablespoon minced garlic -1/2 tablespoon paprika -1 teaspoon Italian seasoning -1/4 teaspoon onion powder -1/4 teaspoon garlic powder -1/4 teaspoon salt -1/8 teaspoon red pepper -1/4 teaspoon pepper -2 tablespoons butter, divided -1/4 cup heavy cream
- To cook the shrimp heat a large skillet to medium heat.
- Melt 1 tablespoon of butter, add garlic and the raw, shelled shrimp to the skillet and sprinkle the cajun spices over the shrimp.
- Stir well so it is evenly coated.
- Cook the shrimp 3-4 minutes and when it is pink and tender add the butter and heavy cream to the skillet and stir to form the creamy sauce.
19. Orange Carrot Smoothie
-1 large seedless orange (peeled) -1 large carrot (peeled and roughly chopped) -1 medium banana -½ cup water -2 inch-piece fresh ginger (thinly sliced) -2 tablespoons flax seed meal -2 tablespoons lemon juice -¼ teaspoon turmeric -ice to taste
Place all ingredients in a high-speed blender and puree until smooth. Add enough ice to reach the desired consistency.
20. Low Carb Crack Slaw
-1 ½ lbs. Ground beef -1 Bag coleslaw mix -2 Tbsp. Sesame oil -2 tsp. Minced garlic -1 tsp. Ginger paste -¼ C. Soy Sauce -2 Tbsp. Swerve brown sugar substitute -Salt and pepper to taste -Cayenne pepper to taste (optional) -⅓ C. Chopped green onions
- Add the sesame oil to a skillet over medium high heat on the stove.
- Place the meat into the skillet and saute until completely browned.
- Drain off any excess fat.
- Reduce the heat to medium and add the coleslaw mix to the skillet with the meat. Stir to combine and continue to cook until the cabbage has softened.
- In a bowl, combine the soy sauce, ginger paste, minced garlic salt and pepper to taste and cayenne pepper if desired.
- Whisk to combine.
- Pour the sauce over the mixture in the skillet and cook another minute or two.
- Serve topped with fresh green onions.
21. Baked Blueberry Oatmeal Cups
-3 cups old fashioned rolled oats -1 tsp baking powder -1 cup skim milk see note -2 large eggs -1/2 cup honey -1 tsp vanilla -1 1/2 cups fresh blueberries
- Preheat oven to 350°F. Grease a 12-cup muffin pan with cooking oil spray.
- In a large bowl, add oats and baking powder. Stir to combine.
- In a separate bowl, add milk, eggs, honey, and vanilla. Whisk until everything is evenly blended.
- Add liquid mixture to oats. Stir until all oats are coated in liquid. It is okay for your mixture to look watery as not all the liquid will be absorbed right away. Stir in blueberries.
- Fill each muffin mold to the top with oats mixture, making sure to include the liquid as it will help cook the oats during baking.
- Bake for about 20 minutes or until tops of oats are a light toasted brown and oats are cooked through.
- The interior of the oat cups should be soft but not mushy.
- Loosen oat cups with a spatula to remove from muffin pan.
22. Easy Hummus
-3 cups cooked chickpeas, peeled (from 1 to 1 ¼ cup dry chickpeas or from quality canned chickpeas. -1 to 2 garlic cloves, minced -3 to 4 ice cubes -⅓ cup (79 grams) tahini paste -½ tsp kosher salt -Juice of 1 lemon -Hot water (if needed) -Extra virgin olive oil -Sumac
- Add chickpeas and minced garlic to the bowl of a food processor. Puree until a smooth, powder-like mixture forms.
- While processor is running, add ice cubes, tahini, salt, and lemon juice. Blend for about 4 minutes or so.
- Check, and if the consistency is too thick still, run processor and slowly add a little hot water. Blend until you reach desired silky smooth consistency.
- Spread in a serving bowl and add a generous drizzle of virgin olive oil.
- Add a few chickpeas to the middle, if you like. Sprinkle sumac on top.
- Enjoy with warm pita wedges and your favorite veggies.
23. Quinoa Breakfast Bowl
-½ cup cooked quinoa -2 eggs scrambled -½ avocado cubed -1 tablespoon salsa -½ teaspoon lemon pepper -¼ teaspoon garlic salt
- Place quinoa in a serving bowl ad top with eggs and avocado.
- Top with salsa and sprinkle with lemon pepper and garlic salt.
24. Strawberry Oatmeal Breakfast Bars
-2 cups of strawberries, diced very small -1 cup of oats -3/4 cup of whole-wheat flour (or almond flour) -1/3 cup of brown sugar (or coconut sugar) -1 tsp. of cinnamon -6 tbsp. of unsalted butter, melted -1 tsp. of cornstarch -2 tbsp. of chocolate chips
- Preheat the oven to 350F Degrees. Line an 8×8 baking pan with parchment paper. Make sure to spray the parchment paper with cooking spray.
- In a medium-size bowl, mix together oats, flour, cinnamon and brown sugar. Pour in the melted butter (I microwaved the butter for 30 seconds to melt it). Stir the mixture together until it forms clumps. Set aside 1/2 cup of the crust mixture.
- Press the mixture evenly onto the bottom of the prepared pan. (I use the back of a measuring cup to press down the mixture to make sure it is spread out evenly).
- Place half of the diced California strawberries on top of the crust; evenly spread them so they cover the crust. Sprinkle the cornstarch on top of the strawberries. Add the other half of the California strawberries on top and make sure to fill in any empty spots. Add 1 tbsp. of brown sugar on top of the strawberries.
- Add the 1/2 cup of the reserved crust (step 2) on top of the strawberries and add the chocolate chips on top.
- Bake for 30-35 minutes or until the bars look golden. Once baked, let them cool for 15-20 minutes before serving.
- Serve and enjoy!
25. Key West Grilled Chicken
-3 tbsp low sodium soy sauce -2 tbsp honey -1 tbsp olive oil extra virgin -1 lime, zest and juice -1½ tsp minced garlic -1 tsp Sriracha sauce -1 tbsp chopped cilantro fresh -Small chicken breasts (4) or boneless/skinless chicken thighs (8-10)
- For the marinade: In the small mixing bowl, combine all ingredients and stir until the honey is fully incorporated.
- Place raw chicken into Ziploc bag and fold edge of the bag outward and down to help keep the bag open.
- Pour all of the marinade into the bag and then unfold the edges and seal the bag completely making sure to remove as much air as possible.
- Gently squeeze the bag to incorporate marinade around each piece of chicken.
- Place in a shallow bowl and refrigerate for 2-6 hours.
- When ready to cook, preheat the grill to medium-high heat.
- Remove chicken from the bag and grill directly over medium-high heat.
- After 5-7 minutes, turn the chicken over. It should release fairly easily from the grate. If not, give it another minute or two.
- Grill on the second side 5-7 minutes or until done.
- Remove from grill, and enjoy!
26. Lemon Garlic Butter Chicken
-8-10 chicken tenders or 6 chicken thighs -salt and black pepper to taste -3 tablespoons low sodium soy sauce OR coconut aminos -3 tablespoons fresh lemon juice 1 lemon -2 tablespoons unsalted butter. melted -1/2 tablespoon finely chopped cilantro can leave out if you’re not a fan of cilantro
Seasonings -1 1/2 teaspoons salt -1/2 teaspoon garlic powder -½ teaspoon black pepper -1/2 teaspoon chili powder leave out if sensitive to spice -1/2 teaspoon cumin -1/2 teaspoon smoked paprika
For the vegetables -1 cup broccoli florets -1 lb bunch of asparagus trimmed
- Preheat oven to 400ºF. Spray a large sturdy baking sheet with cooking spray or for easier clean-up, line with parchment paper or heavy-duty foil.
- Place the chicken on prepared baking sheet. Season with salt and black pepper to taste.
- In a small bowl, combine soy sauce, lemon juice, butter and cilantro together. Drizzle 1/3 of the sauce over the chicken.
- Bake for 5 minutes (20 for chicken thighs). Meanwhile, combine the seasonings in a small bowl and set aside.
- After 5 minutes, remove baking pan from the oven, flip the chicken and place the asparagus and broccoli along the sides of the chicken. Sprinkle the chicken and vegetables with seasonings and drizzle sauce over the vegetables and some more on the chicken (reserve 1 teaspoon for the end).
- Return the oven back to the pan and bake for another 10-15 minutes, or once the chicken is cooked through and has reached an internal temperature of 165ºF. (You may want to remove the vegetables first (so they don’t overcook) if the chicken is not cooked through yet, depending on your level of preference.)
- Drizzle the chicken with additional sauce and turn the oven to broil for -2 minutes, until the chicken has a nice brown color (watch closely so the chicken does not burn).
- Sprinkle with chopped parsley, if desired and serve hot.
27. Breakfast Casserole
-Olive oil spray -1 russet potato sliced -1/3 cup turkey breakfast sausage -1 bell pepper diced -1 tomato seeded and diced -8 large whole eggs -1/4 cup unsweetened almond milk -1/2 tsp salt -1/4 tsp ground black pepper -1/2 cup shredded sharp cheddar cheese
- Preheat the oven to 375 degrees. Spray a 9 x 13 baking dish with oil.
- Spray a large nonstick skillet with oil and heat over medium heat. Add in the potatoes and sausage, cover and cook for 10 minutes.
- Add the red pepper and sauté until vegetables are tender, about 5 to 6 minutes. Add the tomatoes and cook 2 – 3 minutes.
- Add the vegetables and sausage to the prepaired baking dish.
- In a large bowl combine the eggs, milk, salt and pepper and whisk well.
- Slowly pour over the vegetables into the baking dish and top with cheese.
- Bake until a knife inserted near the center comes out clean, 32 to 35 minutes. Let stand 8 to 10 minutes before cutting into 8 pieces.
28. Ground Turkey Lettuce Wraps
-1 pound (454 g) lean ground turkey -1 Tablespoon (15 ml) vegetable oil -1 small onion , diced -2 cloves garlic , minced -1 teaspoon (5 ml) freshly grated ginger (or 1/2 teaspoon ginger powder) -1 Tablespoon (15 ml) soy sauce -2 Tablespoons (30 ml) Hoisin or Oyster Sauce -1 teaspoon (5 ml) sesame oil -2 teaspoons (10 ml) rice vinegar or distilled white vinegar (for gluten free) -salt , to taste -ground black pepper , to taste -1 bell pepper , diced -2 green onions , diced -fresh lettuce leaves
- In large heated pan, add oil. Add onion, garlic and ginger, and cook until translucent.
- Add ground turkey and cook for about 3 minutes or until lightly browned.
- Add soy sauce, hoisin or oyster sauce, sesame oil, rice vinegar and combine with turkey meat. Season to taste with salt and pepper.
- Add bell peppers and green onions and cook for about 5 minutes or until everything is combined well and turkey is cooked through.
- Add additional salt and pepper to taste.
- You can serve the filling while it’s warm, or allow it to cool. Serve with lettuce leaves.
29. Roasted Butternut Squash Soup
-1 large butternut squash (about 3 pounds), halved vertically* and seeds removed -1 tablespoon olive oil, plus more for drizzling -½ cup chopped shallot (about 1 large shallot bulb) -1 teaspoon salt -4 garlic cloves, pressed or minced -1 teaspoon maple syrup -⅛ teaspoon ground nutmeg -Freshly ground black pepper, to taste -3 to 4 cups (24 to 32 ounces) vegetable broth, as needed -1 to 2 tablespoons butter, to taste
- Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper.
- Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about ½ teaspoon each).
- Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
- Turn the squash face down and roast until it is tender and completely cooked through, about 40 to 50 minutes.
- Set the squash aside until it’s cool enough to handle, about 10 minutes.
- Meanwhile, in a large soup pot, warm 1 tablespoon olive oil over medium heat until shimmering.
- Add the chopped shallot and 1 teaspoon salt.
- Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes.
- Add the garlic and cook until fragrant, about 1 minute, stirring frequently. Transfer the contents to your stand blender.
- Use a large spoon to scoop the butternut squash flesh into your blender.
- Discard the tough skin.
- Add the maple syrup, nutmeg and a few twists of freshly ground black pepper to the blender. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line.
- Securely fasten the lid. Blend on high, being careful to avoid hot steam escaping from the lid.
- Stop once your soup is ultra creamy and warmed through.
- Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well.
- Taste and stir in more salt and pepper, if necessary.
30. Mini Ham and Cheese Quinoa Cups
-2 cups cooked quinoa (about 3/4 cup uncooked) -2 eggs -2 egg whites -1 cup shredded zucchini -1 cup shredded sharp cheddar cheese -1/2 cup diced ham -1/4 cup loosely packed parsley, chopped -2 Tablespoons shredded or grated parmesan cheese -2 green onions, chopped -salt & pepper
- Preheat oven to 350 degrees.
- Combine all ingredients in a large bowl and mix to combine.
- Liberally spray a mini muffin tin with non-stick spray and spoon mixture to the top of each cup.
- Bake for 15-20 minutes, or until the edges of the cups are golden brown.
- Let cool for at least 5 minutes before removing from the mini muffin tin.
31. Sweet Potato & Apple Sausage Skillet
-1 tbsp olive oil or avocado oil -1/2 tsp salt -1 medium sweet potato peeled and cut into 1/2 inch cubes -1/2 medium yellow onion chopped -2 apples cut into 1/2 inch pieces. I like to use Fuji or Granny Smith -4 large pre-cooked chicken sausage links if Whole30/Paleo is important, make sure sausage is compliant -2 tsp fresh thyme or 1/2 tsp dried thyme -3 cloves garlic -1/2 tsp ground cinnamon -3/4 cup broth
- Heat oil in a large skillet over medium high heat.
- Once the oil is hot, add onions, sweet potatoes and salt.
- Cook, stirring occasionally until the onions are translucent and potatoes are fork tender. About 10 minutes
- Stir in the apples, garlic, thyme, cinnamon and sliced sausage. Cook for 5 minute.
- Add broth to skillet and bring to a boil.
- Cook until broth has evaporated. About 5 minutes
- Serve and enjoy warm.
32. Strawberry Mango Smoothie
-1 cup spinach -1 cup almond milk -1 cup strawberries (frozen) -½ cup mango (frozen) -1 serving Protein Smoothie Boost (optional)
- Blend: spinach and almond milk in blender.
- Add remaining fruit and blend again.
Does Noom Diet Offer Meal Plans?
The Noom diet plan doesn’t include a meal plan in the set price. You can add-on a meal plan option that’s delivered in 2-week increments.
What Sort of Food Do You Eat on Noom?
As you can tell from the recipes listed above, you’re set to eat all kinds of healthy and delicious food on the Noom diet.
Examples include fat-free dairy options like no-fat Greek yogurt, whole grains like oatmeal, and of course, all the fruits and veggies you could ever dream of.
The Noom diet plan includes plenty of low carb options as well. Take, for example, the Low Carb Crack Slaw recipe listed above.
What Does Noom Recommend for Breakfast?
When it comes to breakfast, Noom recommends dishes like Avocado and Egg and Apple Cinnamon Banana Oatmeal (see the recipes above!). These breakfast foods are sure to keep you satisfied till lunch time thanks to their heavy dose of healthy fats, carbs, and omegas.
How Long Do Noom Recipes Take to Make?
Recipes from the Noom diet plan can take anywhere from five minutes to an hour to make, but this depends on the type of meal you’re cooking and the time of day. Breakfasts are fairly simple with few ingredients, like the iconic Avocado and Egg.
Lunch requires some more ingredients and cooking time, so expect to spend anywhere from 15-30 minutes preparing. If you’re planning on making something like a soup for dinner, or any simmered or baked dish, allot 40-50 minutes to cooking.
Be sure to check out these articles if you’re interested in more:
30 Noom Before and After Pictures
Noom vs. Weight Watchers Review
Ask the community or leave a comment