Bob Harper’s ‘Skinny’ Recipes

With summer right around the corner, everyone is hoping to shed a few pounds before beach season. Who better to guide us to our weight goals than “Biggest Loser” trainer, Bob Harper.

The wellness coach has a new book, “The Skinny Rules,” and he shared some of his favorite slim-down meals on Access Hollywood Live.

Watch the segment, and find the recipes below!

WATCH: Bob Harper Shares His ‘Skinny’ Recipes

Eggs Florentine

(Eggs Florentine – courtesy of Bob Harper)

• 2 cups chopped spinach
• 1 whole-wheat English muffin, toasted
• 3 egg whites
• 1 egg

Sauce:

• 1/4 cup plain 2 percent fat Greek yogurt
• 1 tsp. Dijon mustard
• 1/2 tsp. chopped dill
• 1/2 tsp. chopped parsley

Mix the sauce ingredients together and set aside so that it has a chance to come to room temperature while you are preparing the eggs and spinach. In a steamer, steam the spinach for 30 seconds to 1 minute. Drain any excess water. Set aside. Top the toasted English muffin with the spinach and eggs; delicately spoon the sauce on top.

Terrific Tuna Salad

(Terrific Tuna Salad – courtesy of Bob Harper)

• 4 oz. canned tuna
• 1 tsp. capers
• 1/2 shallot, minced
• 1 tbsp. pitted Kalamata olives
• 1/2 cup cooked whole-wheat corkscrew pasta
• 1/4 cup quartered cherry tomatoes
• 1 cup chopped arugula
• 1 cup chopped spinach

In a medium bowl, mix the tuna, capers, shallot and olives. Toss the pasta, tomatoes, arugula, and spinach with tuna mixture

Chimichurri Steak

(Chimichurri Steak – courtesy of Bob Harper)

• 1 cup bell peppers, sliced
• 1/4 cup red onion
• 3 plum tomatoes, quartered
• 2 cups chopped spinach
• 4 oz. lean round steak

Sauce:

• 1 tbsp. parsley
• 1 tbsp. cilantro
• 1 tsp. chopped mint
• 1/2 garlic clove
• 1 tsp. lemon juice
• 2 tbsp. low-sodium chicken broth

Heat a medium skillet over medium-high heat. Coat the skillet with olive oil spray and add the bell peppers and red onion. Cook for 5 minutes, then add the tomatoes and spinach. Heat through, stirring, until the spinach wilts. Remove the vegetables from the pan and set aside. Place the steak in a hot skillet and cook for at least 3 minutes on each side. Transfer to a cutting board and let rest for 5 minutes before slicing. Meanwhile, combine the parsley, cilantro, mint, garlic, lemon juice, and broth in a food processor or blender and process until coarsely blended. Cut the steak into strips and serve on top of vegetables. Drizzle the chimichurri sauce over the steak.