Consider These 4 Ginger-Filled Recipes Your New Weight-Loss Weapon (2024)

Active: 10 minutes

Total: 35 minutes

¼cup miso paste

14-in. piece ginger, sliced

¼cup cilantro leaves, stems reserved

3cloves garlic, sliced

3boneless, skinless chicken breasts

3Tbsp low-sodium soy sauce

2Tbsp lime juice

4nests rice vermicelli noodles

2scallions, sliced

1Thai chili pepper, sliced

In a medium pot, whisk together 5 cups water and the miso. Add the ginger, cilantro stems, garlic, and chicken. Bring to a rapid simmer over high heat, reduce heat to low, cover, and cook until the chicken is cooked through, about 15 minutes. Transfer the chicken to a plate and strain the cooking liquid through a fine mesh sieve. Transfer the liquid to the pot and stir in the soy sauce and lime juice. Divide the noodle nests among 4 bowls and cover each with the hot broth. Slice the chicken and divide among the bowls. Serve garnished with the cilantro leaves, scallions, and chili pepper.

Makes 4 servings. Per serving: 269 cal, 4 g fat (1 g sat fat), 26 g protein, 30 g carb, 2 g fiber.

Active: 1 hour and 15 minutes

Total: 1 hour and 30 minutes (plus cooling)

8 lemons

¾ cup grated fresh ginger

1 1.75-oz pkg regular powdered pectin, such as Sure Jell

6 cups sugar

1. With a vegetable peeler or paring knife, peel the zest from the lemons in strips, leaving as much of the pith behind as possible. Slice the zest into thin strips and add to a large pot with 2 cups water (just enough to cover the zest). Bring to a boil over high heat, reduce heat to a simmer, and cook until the peel is soft and translucent, about 10 minutes. Remove from heat and set aside.

2. Meanwhile, slice the white pith from the lemons; then, working over a bowl to collect the juice, slice the lemon segments from the membranes, adding them to the bowl. Squeeze the membranes over the bowl, removing as much of the juice as possible. Discard the membranes and any seeds. Add the lemon segments, juice, ginger, and pectin to the pot with the zest. Whisk until the pectin is dissolved.

3. Bring the mixture to a boil over high heat, stirring constantly to prevent the mixture from bubbling over. Add the sugar and return to a boil, stirring. Boil while continuing to stir for 1 full minute. Remove from heat. Transfer to a large bowl and cool to room temperature. Transfer to jars or airtight containers and freeze or refrigerate.

Makes 6 cups. Per Tbsp: 52 cal, 0 g fat (0 g sat fat), 0 g protein, 13 g carb, 0 g fiber.

Active: 15 minutes

Total: 40 minutes

1Tbsp olive oil

1medium onion, diced

1large stalk celery, diced

13-in. piece ginger, peeled and diced

2medium sweet potatoes (about 1½ lbs), peeled and chopped

4cups (1 qt) low-sodium vegetable or chicken broth

115.5-oz can chickpeas, drained and rinsed

Kosher salt and pepper

4oz chorizo, diced

1. In a medium pot, heat the oil over medium-high heat. Add the onion, celery, and ginger and cook until the vegetables are tender, about 5 minutes. Add the sweet potatoes, broth, and all but ¼ cup of the chickpeas. Bring to a boil, reduce heat to low, cover, and simmer until the sweet potatoes are tender, about 15 minutes; season with salt and pepper. Let cool slightly. Working in batches, purée the soup in a blender until smooth. Return to the pot and keep warm over low heat.

2. In a small skillet, heat the chorizo over medium heat. When some of the fat has rendered, add the reserved chickpeas and continue cooking until the chorizo and chickpeas are crisp, about 4 minutes. Divide the soup among 4 bowls; top with the chorizo and chickpea mixture.

Makes 4 servings. Per serving: 250 cal, 11 g fat (3 g sat fat), 10 g protein, 28 g carb, 5 g fiber.

Active: 20 minutes

Total: 50 minutes

1 ½cups all-purpose flour

1Tbsp ground ginger

½tsp baking soda

½tsp kosher salt

1cup (2 sticks) unsalted butter, at room temperature

½cup granulated sugar

1cup light brown sugar

2large eggs

1 ½tsp pure vanilla extract

1cup dark chocolate chips

6Tbsp finely chopped crystallized ginger

1. Heat oven to 350°F. Line 2 baking sheets with parchment paper. In a medium bowl, stir together the flour, ground ginger, baking soda, and salt. Set aside.

2. Place the butter and sugars in a medium bowl and beat with an electric mixer until fluffy, about 3 minutes. Beat in the eggs and vanilla. Add the dry ingredients and beat until just combined. Stir in the chocolate chips and crystallized ginger. Drop heaping tablespoons of dough onto the prepared baking sheets 3 inches apart. Bake in batches until golden, about 12 minutes. Cool 5 minutes on the sheets before transferring to a rack to cool completely. Store cookies in an airtight container up to 1 week.

Makes 3 dozen cookies. Per cookie: 140 cal, 7 g fat (5 g sat fat), 1 g protein, 18 g carb, 1 g fiber.