3 Tasty and Filling Veggie Bullet Recipes for Weight Loss in Style

Spiralized cucmber and carrot

Yes, you’ve heard that right. Weight loss meals don’t have to be bland and kill all the joy of eating in your life. They can be filling, tasty, AND diet compliant. And by adding the Veggie bullet to the mix you can shed those stubborn excess pounds in style.

Spiralize this, flawlessly slice that, shred veggies like there’s no tomorrow, there’s little the Veggie Bullet cannot do to kick your healthy diet up a notch and do it in style.

3 Tasty and Filling Veggie Bullet Recipes for Weight Loss

Here’s our favorite Veggie Bullet recipes for weight loss that can be easily turned into timeless family favorites if a healthy vegetable-packed diet is what you’re after.

Yummy Spiralized Beet and Baby Spinach Salad

Serves 4

Spiralized beet and baby spinach salad

Beets pack an impressive number of vitamins and minerals in very few calories. They’re rich in fiber, folate, potassium, and vitamin C. They’re great additions to any weight-loss or healthy diet as long as they stay as close as they can to their original raw selves. Beets are also great for boosting your stamina while exercising and normalizing blood pressure. Spinach makes the perfect companion in this healthy salad as it contains plenty of fiber, protein, and iron and holds the mustard-based sauce well.


For the salad:

  • 6 small fresh beets or 3 medium ones, washed
  • 2 bags (5 oz each) of baby spinach
  • 2 to 3 tablespoons of cider or red wine vinegar
  • 1 tablespoon of extra virgin olive oil
  • 3 ounces of feta, mild goat cheese, or blue cheese (crumbled)
  • Handful of whole or coarsely chopped walnuts (optional)
  • Fresh herbs (chives, tarragon, and/or parsley), minced
  • Salt, to taste

For the dressing:

  • 1 tablespoon of Dijon mustard
  • 2 tablespoons of fresh lemon juice
  • 2 medium garlic cloves pressed
  • ½ cup extra virgin olive oil


  1. Spiralize the beets using the Veggie bullet’s spiralizer function with the food processor’s thick slicer blade (if you don’t have this blade (5 mm), you can purchase it separately from here). For the best spirals, it is best using smaller beets as wider ones will come off as either half-moons or slices. If the spirals are too long snip them into bite-sized pieces with a pair of kitchen shears.
  2. Add 5 inches of water to a steamer and bring to a boil. Steam the spiralized beets around 15 minutes with the lid on. Doneness depends on the type of beet. If they’re still too crunchy, keep them in the steamer for 5 more minutes.
  3. Add the vinegar, the olive oil and season with salt to taste.
  4. In a wide bowl, mix the baby spinach leaves with the cheese, herbs, walnuts (optional), cheese, and beets.
  5. Meanwhile, whisk together the mustard, lemon juice, and garlic with a pinch of salt until you have a thick paste. Pour in the olive oil. It is best served after refrigeration. Add the dressing to the tossed salad just before serving.

? Cooking tips

? You can prepare the beets and mustard sauce in advance and keep them in the refrigerator, but for no more than 3 days.

? If you don’t have a steamer, you can blanch the beets for 5 minutes. They retain most of the nutrients this way too.

? If you’re on a low-calorie diet skip the walnuts (they pack many calories), feta cheese, and the extra tablespoon of olive oil in the salad. Go for goat cheese if sodium is a problem. You can leave the cheese out altogether, but the salad will no longer be as filling.

? For an even lower-calorie Veggie Bullet recipe, replace the mustard sauce with a plain, low-fat Greek yogurt sauce: Mix together 3/4 cup of yogurt, 2 garlic cloves pressed, 1 tablespoon of fresh dill, salt, and pepper to taste.

? Nutrition information (per serving): 382 calories (29 cal from protein, 43 cal from carbs, 310 cal from healthy fats)


Low-Carb Cauliflower ‘Rice’ with Asian-Style Chicken

Serves 3

Cauliflower rice with veggies and chicken

Cauliflower ‘rice’ is the latest fad low-calorie and gluten-free folks just can’t stop from raving about. It is delicious, easy to make, contains no nasty gluten or starch, and it is rich in nutrients a body on a weight-loss diet regularly needs. Fortunately, cauliflower ‘rice’ is one of the things the Veggie Bullet can flawlessly make. Using a Veggie bullet, you’ll trim down the preparation time to nearly an instant as you won’t have to shred the cauliflower head by hand. You can fry the cauliflower rice too for extra flavor, but to keep it low-calorie, we’ll just steam it. 


For the ‘rice’:

  • 600 grams of cauliflower florets, thoroughly washed
  • 3 tablespoons of sesame, canola, or olive oil (for the frying pan)
  • 1 small onion, chopped
  • 2 garlic cloves crushed
  • 1/2 cup frozen peas
  • 1 medium carrot, diced
  • Salt and pepper

For the Asian chicken:

  • 2 boneless chicken breast halves
  • 2 teaspoons sesame oil
  • A bit of grated fresh ginger root (optional)
  • 3 teaspoons of soy sauce or coconut aminos
  • 1 teaspoon honey (unless the soy sauce is sweet)
  • White pepper, to taste

Veggie Bullet electric spiralizer



  1. Add the cauliflower florets to the Veggie bullet electric spiralizer and shred them until they reach the consistency of rice or couscous (see video below).
  2. Add 3 tablespoons of sesame oil or olive oil into the frying pan. Sautee the chopped onion until translucent and golden. Add the garlic and carrot and cook for 5 more minutes before adding the peas. Cook for 3 more minutes.
  3. Lastly, stir in the cauliflower rice. Add salt and pepper to taste and cook for 5-6 more minutes until the rice is soft but not mushy.
  4. Meanwhile, mix together 2 teaspoons of sesame oil, the grated ginger, soy sauce or substitute, honey, and white pepper in a bowl to make the Asian chicken marinade. Heat the marinade a bit but don’t get it to a boil.
  5. Wait for it to cool and add it to a Ziplock bag following the chicken breast. Wait at least 30 minutes, turning the bag’s contents from time to time.
  6. Add the chicken and sauce to a pan or other oven baking dish. Bake until the chicken is thoroughly cooked. Cube or shred the meat into bite-size pieces and stir them into the cauliflower rice. Serve warm.

? Cooking Tips

? If using organic cauliflower, make sure that all the bugs in it are out. Soak the cauliflower head in a saline solution of 2 tbsp salt and 1 warm quart water for ten to 15 minutes. Cut the head into florets and rinse them thoroughly. The salt should kill or force the bugs out of their hiding places.

? If you’re on a gluten-free diet or paleo, you can swap the soy sauce with coconut aminos or another healthy substitute.

? Turn this meal vegetarian or vegan by leaving out the chicken or replacing it with shrimps, mushrooms or tofu.

?Nutrition information (per serving):* 350 calories (65 cal from protein, 93 cal from carbs, 192 cal from fat).

* For the nutrition information in this recipe, we have taken into account the whole amount of the marinade. Depending on the size of the chicken breast and cooking method, calories per serving may vary slightly.

Hearty Thai Chicken Znoodle Soup

Serves 5

Thai Chicken Znoodle Soup

Z(n)oodles, or zucchini noodles, are some of the healthiest alternatives to regular pasta out there and a great way to add veggies to your diet in an almost seamless way. To put things into perspective, zoodles come with around 50 calories and a paltry 5 grams of carbs per cup, while classic pasta packs over 200 calories and more than 40 grams of carbs per cup. In short, zoodles are great low-carb pasta substitutes that the whole family and your waistline will enjoy.


  • 6 oz zoodles
  • 4 boneless, skinless chicken breast halves, cubed
  • 25 cups of chicken stock
  • 12 oz shiitake mushrooms
  • 2 chili peppers
  • 6 oz baby spinach (optional)
  • 10 fl oz low-fat coconut milk
  • Grated ginger root, to taste
  • 3 medium sized garlic cloves
  • 5 tbsp freshly squeezed lime juice
  • Lime zest (optional)
  • 5 tbsp fish sauce
  • 2 tbsp fresh cilantro, chopped


  1. Deseed and finely cut the chilis. Mix the chicken stock with the chilis, crushed garlic, lime juice and zest, grated ginger, and 3 tbsp of fish sauce. Heat the stock in a pot until it simmers.
  2. Add the zoodles to the stock and cook until they are soft, not mushy (no longer than 1-2minutes). Remove the zoodles with tongs and place them in a container with a lid on (to preserve them warm)
  3. Slice the shiitake mushrooms and add them to the stock and let them simmer for 5 more minutes. Afterwards, add the chicken cubes (bite-sized) and the low-fat coconut milk. Keep the pot simmering until all chicken pieces are done.
  4. Add the baby spinach last and when they have changed color add the rest of the fish sauce and the cilantro, chopped.
  5. Pour the stock over the noodles when ready to serve. Enjoy!

? Tips

? This Veggie Bullet recipe makes a hearty dish for those of us on a gluten-free, Paleo, or weight-loss diet.

? Before spiralizing the zucchini with the spiralizer attachment, wash them thoroughly. You can leave the peel on as it adds a crunchy twist to your zoodles. Preferably use smaller zucchini, but if no tender zucchinis are in sight, you can use larger ones and cut them in halves before spiralizing them with the Veggie Bullet spiralizer. Here’ s a short clip on how to do it.

Nutrition information (per serving): 337 calories (148 cal from protein, 87 cal from carbs, 102 cal from fat)

Image credit: Photo by Laura Johnston on Unsplash

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