17 Low Calorie Recipes

Finding a healthy diet is hard, so consider adding these 17 low-calorie recipes to your weekly meal plan.

These recipes provide a lot of healthy nutrients via vegetables.

Carrot and Butternut Squash Soup

1 ½ medium carrots, halved

290g Butternut Squash, cut into chunks

1 tsp. Coconut oil, melted

1 tsp. Olive oil

cinnamon

nutmeg

sea salt

Directions:

Preheat oven to 400 degrees F

Coat butternut squash and carrot in coconut oil. Season with nutmeg and cinnamon.

Cook for 20 minutes until softened.

Place in food processor, add 2 tbsp water. Blend until smooth.

Serve in bowl with 1 tsp. Of olive oil and a sprinkle of sea salt.

Tomato and Capsicum Soup

125g cherry tomatoes, cut in half

½ can organic tinned tomatoes

½ sweet red bell pepper, chopped

¼ red union, chopped

2 garlic cloves, sliced

1 tsp. Olive oil (for serving)

1 tsp. Coconut oil

1 tbsp. Lemon rind

1tsp lemon juice

1 medium zucchini, chopped

1 celery stick, chopped

fresh parsley (optional)

Directions:

Preheat non-stick pan with coconut oil.

Saute onion, garlic and celery until soft.

Add cherry tomatoes capscium and zucchini. Cook for two minutes.

Add tinned tomatoes, lemon rind and lemon juice. Cook for three minutes

Place mixture in food processor and roughly blend.

Season with sea salt and cracked pepper.

Serve with olive oil on top.

Vegetable Stir-Fry

¼ red onion, sliced

1 garlic clove, sliced

¾ zucchini, sliced

¼ sweet red bell pepper, sliced

¾ medium carrot, sliced

handful of green beans, cut into small chunks

1 cup broccoli, sliced

¼ cup baby peas

1 serving Konjac noodle

1 tsp. Coconut oil

1 tsp. Olive oil

1 tbsp. Braggs liquid aminos

¼ tsp. Cumin powder

¼ tsp. Ginger powder

Directions:

Preheat non-stick pan with coconut oil.

Saute onion and garlic until softened.

Add cumin and ginger to onion and garlic.

Add zucchini, carrot, green beans, broccoli and peas. Cook until softened.

Rinse konjac noodles, cut into smaller servings then add to bowl.

Top with stir-fry and drizzle with olive oil.

Cauliflower and Turmeric Curry

3 cups silver beet, finely chopped

300g cauliflower, roughly chopped

¼ cup cooked lentils

½ tsp. Onion powder

½ tsp. Garlic powder

¼ tsp. Turmeric powder

¼ tsp. Saigon dried cinnamon

½ tsp. Veggie stock

1 tbsp. Stock powder

1 tsp. Olive oil

Directions:

Preheat non-stick pan.

Add silver beet, cauliflower and 1 tsp. Water, cover and cook for two minutes. Stir until cauliflower is soft.

Add lentils, seasoning and stock. Combine well.

Serve with 1 tsp. Olive oil.

Sweet and Sour Tofu

¼ sliced red onion

1 large sliced carrot

½ sweet red bell pepper, sliced

100g firm tofu, cubed

1 tsp. Coconut oil

For Sweet and Sour sauce (sugar free):

90g tomato paste

2 tbsp. Water

2 tbsp. Braggs liquid aminos

1 garlic clove

¼ cup apple cider

1/3 tsp. Granulated Stevia

Directions:

Preheat nonstick pan with cocnut oil

Saute onion until softened.

Add red bell pepper and carrot. Cook until tender.

Add tofu. Combine well.

Combine all ingredients for sweet and sour sauce to stir-fry; combine.

Zoodles with Fresh Pomodoro Sauce

1 medium zuchinni, zoodled

½ cup frozen baby peas (thawed)

½ punnet cherry tomatoes, halved

1 garlic clove, sliced

½ tsp. Parsley

½ tsp. Oregano

½ tsp. Basil

1 tsp. Olive oil

Directions:

Zoodle zucchini, put aside.

Preheat nonstick pan. Dry saute garlic.

Add cherry tomatoes and peas; cook for five minutes or until cherry tomatoes are soft.

Add zoodles, mix well. Add seasoning, sea salt and cracked pepper.

Serve with 1 tsp. Olive oil. Consider adding side salad of spinach, cucumber, celery and fresh lemon juice.

Zoodles with Alfredo Sauce

1 large zucchini, zoodled

250g cauliflower

1 ½ tbsp. Nutritional yeast

1 garlic clove

¼ cup unsweetened almond milk

¼ tsp. Garlic powder

½ tsp. Onion powder

½ tsp. Fresh lemon juice

½ tsp. Olive oil

Directions:

Zoodle zucchini, set aside.

Preheat nonstick pan with olive oil. Saute garlic.

Steam cauliflower until soft.

Add cauliflower, almond milk and powders with nutritional yeast and lemon juice. Blend entire mix until super smooth.

Season to preferred taste.

Serve and enjoy.

Mung Bean Pasta Stir-Fry

56g Mung bean pasta

1 tsp. Coconut oil

1 medium sliced carrot

1 medium sliced zucchini

2 cups silver beet

¼ red onion

½ tsp. Parsley

½ tsp. Oregano

Directions:

Boil mung bean pasta until cooked.

Preheat nonstick pan with coconut oil.

Saute diced onion.

Add veggies and mix well, cook until veggies are tender.

Add pasta and mix well.

Add seasoning.

Serve.

Power Salad

1 medium carrot, spiraled

1 medium zucchini, spiraled

1 cup shredded kale

3 cherry tomatoes

1 cup shredded spinach

1 cup shredded silver beet

½ cup sliced cucumber

¼ cup sweet red bell pepper

½ medium avocado

5 soaked almonds

1 tbsp. Toasted pumpkin seeds

½ lemon

Tahini Sauce:

1 tbsp. Tahini paste

¼ garlic clove

1 tsp. Lemon juice

¼ tsp. Parsley

¼ tsp. Cumin

2 tbsp. Water

Directions:

Combine in bowl, mix well. Make dressing in smaller bowl and blend. Drizzle salad with dressing. Top with almonds and pumpkin seeds.

Raw Avocado and Vegetable Soup

¾ large avocado

¼ zucchini, chopped

½ cup spinach

1 tbsp. Parsley (fresh) or 1 tsp. Dried

1/8 cup cilantro (or 1 ¼ tsp. Dried cilantro)

¼ garlic clove

5 soaked almonds

pinch of sea salt

juice from ¼ of a lemon

cherry tomatoes (optional)

Directions:

Soak almonds overnight.

Place ingredients in food processor, blend until smooth.

Serve with sea salt and drizzle of fresh lemon.

Eggplant and Tomato Salsa

1 small eggplant

¼ red onion

1 garlic clove

1 heaping tbsp. Tomato paste

½ punnet cherry tomatoes

½ canned organic tomatoes

1 tsp. Coconut oil

Directions:

Cut eggplant into one-inch thick slices

Sprinkle eggplant with sea salt and put aside for 30 minutes.

Saute onion and garlic until soft in coconut oil.

Add cherry tomatoes. Cook until soft.

Add canned tomatoes and tomato paste. Cook until sauce thickens.

Add sea salt and cracked pepper to taste.

Grill eggplant.

Make layer of eggplant (two stacks), add sauce. Alternate until sauce is used up.

Serve.

Cauliflower Fried Rice

300g cauliflower

1 scallion (white and green parts)

1 garlic clove, diced finely

1 small carrot, cubed

½ small zucchini, cubed

¼ cup frozen baby peas (thawed)

1 tbsp. Braggs liquid aminos

1 tbsp. Sesame seeds

1 tsp. Coconut oil

Directions:

Grate cauliflower into food processor until it takes on a rice-like appearance.

Saute gralic and scallions in water.

Add carrots, zucchini and frozen peas. Cook until tender.

Add cauliflower rice and braggs. Cook for four minutes. Be sure to stir frequently.

Toast sesame seeds until light brown.

Turn off heat, add olive oil and mix well.

Sprinkle with sesame seeds. Serve.

Grilled Calamari Salsa

¼ red onion, sliced

1 garlic clove, sliced

½ punnet cherry tomatoes, halved

1 handful of green beans, ends trimmed

125g calamari

1 tsp. Olive oil

½ fresh lemon

Directions:

Skin calamari and marinate in olive oil with sea salt and cracked pepper.

Saute onion and garlic in water.

Add green beans and cherry tomatoes and put lid over pan to allow veggies to cook until soft.

Heat nonstick pan and cook calamari two minutes on each side.

Slice cooked calamari.

Place vegetables on a dish, top with calamari and drizzle with fresh lemon juice.

Garlicky Baby Bok Choy Soup

250g baby bok choy, halved and sliced

1 tbsp. Olive oil

2 garlic cloves, sliced thin

1 large scallion, chopped

1 cup yeast free vegetable stock (regular vegetable stock can be substituted)

¼ tsp turmeric

1 tbsp. Lemon juice

¼ tsp. Sea salt (adjust to taste)

Directions:

Dry saute garlic in non-stick pan with 2 tbsp water.

Add baby bok choy and stock powder. Simmer on medium-low heat until cooked.

Add turmeric, lemon juice and sea salt to taste.

Serve with 1 tbsp. Olive oil.

Swiss Chard Rolls

3 large silver beet leaves

1 medium carrot

1 medium zucchini

200g shredded cabbage

1 serving of Konjac noodles

2 servings of PB2

¼ white onion, sliced

1 ½ tsp. Garlic powder

¼ chilli powder

1 tsp Braggs

Directions:

Slice the carrot and zucchini julienne-style.

Saute carrots, zucchini, cabbage and onion with 1 tsp water.

Stir PB2, braggs and garlic and chili powders through the veggies.

Add noodles. Stir well.

Lay out silver beet leaves with the inside of the leaf up.

Add veggies. Wrap.

Steam for five minutes.

Serve.

Fish for Dinner

140g Cod

1 tsp. Coconut oil

¼ white onion

1 garlic clove

1 medium sliced zucchini

300g cauliflower

¼ tsp. Ground ginger

sea salt to taste

1 tsp. Braggs liquid aminos

Directions:

Steam cauliflower until soft.

Heat non-stick pan with coconut oil. Saute onion, garlic and zucchini until soft.

Add fish, cook until done. Consider adding water to speed up cooking process.

Add ground ginger, sea salt, cracked pepper and braggs.

Blend cooked cauliflower into food processor until smooth and creamy.

Serve cauliflower topped with sauteed fish and veggies.

Spinach, Kale and Red Cabbage Salad

2 cups baby spinach

2 cups kale

1 cup red cabbage

½ tsp. Olive oil

1 tbsp. Hummus

½ medium avocado, sliced

sea salt

cracked pepper

fresh lemon juice

Directions:

Combine greens in bowl. Add sliced avocado and hummus. Drizzle with fresh lemon juice and add sea salt and cracked pepper to taste. Serve.

Source: http://hschool.com/

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