Ridhi Sharma has undergone a remarkable weight transformation, successfully losing 23 kilograms. She frequently shares insights into her weight loss journey on her Instagram account. Her profile features a wealth of information, including her workout regimen and the dietary choices that contributed to her impressive transformation, offering valuable tips and strategies for effective weight loss. Additionally, readers may find interest in a weight loss coach's suggestions for five dinner ideas aimed at reducing PCOS-related belly fat while still enjoying favourite foods.

Several months ago, Ridhi posted a compilation of high-protein breakfast options that she consistently consumed to achieve quicker and more sustainable weight loss. An excerpt from her caption highlighted, “Less than 300 calories and 25 grams of protein in vegetarian breakfast options for weight loss.” Here are the breakfast recipes she adhered to:

Besan cheela with tofu stuffing:

Ingredients: Gram flour (besan), water, cumin seeds, red chilli powder, salt, assorted vegetables (onions, tomatoes), tofu, and cooking oil.

Method: Combine gram flour, water, spices, and diced vegetables to create a batter. Heat oil on a skillet, pour in the batter, and cook. For the filling, grate tofu and mix it with chopped onions, tomatoes, and spices. Place the tofu mixture onto the cheela, fold it, and cook until it achieves a golden brown color.

Oats uttapam accompanied by beetroot Greek yoghurt raita:  

Ingredients: Oats, assorted vegetables (onions, tomatoes, bell peppers), a small quantity of yoghurt, spices (cumin seeds, turmeric, black pepper), salt, and cooking oil.

Method: Grind the oats into a coarse flour. Combine this with finely chopped vegetables, yoghurt, and spices to create a batter. Heat oil on a skillet, pour the batter, and cook until both sides are golden brown.

Beetroot Greek yoghurt raita:  

Ingredients: Greek yoghurt, grated beetroot, salt, spices (cumin powder, black pepper), and fresh coriander for garnish.

Method: Incorporate grated beetroot into Greek yoghurt. Season with salt and spices, then garnish with fresh coriander. Serve chilled.

Dal cheela with paneer:  

Ingredients: Moong dal, paneer, spices (turmeric, cumin powder, coriander powder), salt, diced onions, and tomatoes, along with cooking oil.

Method: Create a batter by soaking and grinding moong dal with spices. Cook this batter on a hot skillet, and for the filling, grate paneer and mix it with chopped onions, tomatoes, and spices. Place the paneer mixture onto the cheela, fold it, and cook until it turns golden brown.

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