Ramadan is around the corner and Muslims all around the world are waiting impatiently for it.

Apart from Ramadan’s holiness, binge eating happens in every household which results in excess and drastic increase in weight for both men and women.

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ramadan diet plan and food to eat for healthy weight loss

If you want to reduce your weight and want to follow a Ramadan weight loss diet plan and want some healthy and tasty recipes for breakfast and dinner, we have compiled a list of it. Don’t forget to share it with your friends and family.

Ramadan weight loss diet recipe list to follow in breakfast/sehri

  • Tip 1 : Do not overeat
  • Tip 2 : Eat 1 – 2 chapatti or roti or bran bread with 250 ml yogurt cup with 250 grams chicken breast piece with a little bit of ketchup
  • Tip 3 : Drink 2 liters of water
  • Tip 4 : If possible, drink green tea with a pinch of pink salt and 2 tbsp of lemon

I have compiled 30 days Ramadan weight loss diet plan, so that you can lose your weight in Ramadan and keep it off.

Ramadan weight loss diet recipe list to follow in dinner/iftari

Below are some low calorie recipes that you can follow after you breaking your fast. But remember, do not eat fried foods, and sugary drinks.

You can eat some carbs like fruits or veggies or bun etc.

Broccoli Soup

  • 1/2 tbsp extra virgin olive oil
  • 1/2 garlic clove
  • 200ml chicken/vegetable stock
  • 100g broccoli
  • Salt and pepper, to taste
  • 1 tbsp cornflour


  • Heat your fry pan and pour 2 tbsp of oil in it
  • Put 2 cloves of garlic and saute for 1-2 minutes
  • Pour the chicken or vegetable stock and mix broccoli
  • Boil it and simmer gently
  • Add salt according to your taste
  • Add cornflour if you want to thicken your soup

Greek Salad


  • 2 tbsp olive oil
  • 1/2 tbsp lemon juice
  • 1/2 tbsp balsamic vinegar
  • 1 garlic clove, minced
  • 1/2 tsp oregano
  • 1/2 lettuce head
  • 1 large tomato, chopped
  • 1/2 cucumber, chopped
  • 1/2 red onion, cut into thin rings
  • 1/2 small green pepper, cut into thin rings
  • 1/4 cup black olives


  • Beat first 5 ingredients together until mixed .
  • Combine all remaining ingredients in a large bowl.
  • Add dressing to salad.

Green Juice

  • 2 big handfuls of fresh spinach
  • ½ seedless cucumber
  • ½ cup fresh pineapple or mango
  • ½ large orange, peeled
  • ½ lime, peeled
  • ¼ to ½ cup water


  • Chop the cucumber, pineapple, orange, and lime into equally sized chunks.
  • Place the spinach in the blender jug first, followed by about half of the other ingredients and ½ cup of water.
  • Secure the blender lid and start off blending at moderate speed, then gradually increase speed to high.
  • Once the mixture is close to being fully pureed, add the remaining ingredients and continue to blend. Only add additional water if necessary.
  • Consume within 8 hours for optimal freshness.

Honey Glazed Salmon

  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 1 tablespoon olive oil
  • 1 tablespoon Worchestire sauce
  • Salt and pepper
  • 2 salmon filets


  • Preheat oven to 250 C.
  • In a small bowl, stir together the honey, mustard, olive oil, and Worcestershire sauce. Season with salt and pepper.
  • Place the salmon fillets in a pan and drizzle with sauce.
  • Bake for 20 to 22 minutes, or until salmon flakes when tested with a fork.

Roasted Chickpeas

  • 1 can chickpeas, or 1 cup cooked chickpeas
  • 1 tablespoon olive oil
  • 2 teaspoons mixed spices (cumin, chilli, paprika, rosemary, curry powder)


  • Preheat oven to 200 C.
  • Rinse, drain, and dry chickpeas can.
  • Toss the chickpeas with olive oil and spices.
  • Roast in the oven for 20-30 minutes, and enjoy hot.

Vinaigrette Dressing

  • ½ cup extra virgin olive oil
  • ½ cup balsamic vinegar
  • 1 clove garlic
  • 1 teaspoon mustard powder
  • Salt and pepper


  • In a small bowl, whisk together olive oil, white balsamic vinegar, garlic, and mustard powder. Season to taste with salt and black pepper. Stir in minced fresh herbs if desired.

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