~salad: (177 cals) * baby spinach (handful / 10 cals) * five baby tomatoes cut in half (17 cals) * quarter of a carrot cut into strands (10 cals) * six home grown olives (30 cals) * a palm sized thin block of feta cut into tiny pieces (40 cals)
~Kale chips: (53 cals)
*if you don’t know how to make these it’s simple to search it up
~soup: (35 cals)
*6 stems of washed celery
*1 large potato
*1 small onion
*1 calorie spray
*1 chicken stock pot (or stock cube of your choice)
*1 litre of boiling water
*Salt and pepper to taste
Cut the celery and potatoes into small chunks and finely dice the onion.
Using a large pan, soften the onion in a few pumps of the 1 cal spray until translucent.
Add the celery and potato chunks to the pan and cook through for about 4 minutes.
Then add your stock and water and leave on a moderate heath for 20 minutes till the potato and celery are soft.
Leave to cool for 5 minutes and use a stick blender or food processor until the soup is creamy with no chunks left
~Add lemon to your green tea and drink cold
*Disclaimer*
None of these recipes are mine, glad to give credit to whomever posted the original recipe
~Vegan Lunch: (26 cals)
⋆ shirataki noodles (10 calories, 200g)
⋆ spring onion (6 calories, 20g)
⋆ soy sauce (10 calories, 1tbsp)
rinse the noodles well. Put into a non stick frying pan with the soy sauce, add the onions, and stir fried for maybe 10 minutes, so the noodles dry out a little.
~Muffins: (35 cals)
*1 cup Flour
*1 tsp Baking Soda
*½ tsp Salt
*½ tsp Cinnamon
*½ cup (or 3 packets)
*½ cup unsweetened applesauce
*½ cup water
Preheat your oven to 400F. Mix the flour, baking soda, salt, cinnamon and stevia together. Add the applesauce and water and mix well. Bake for 10-15 minutes.
~Turkey Teriyaki Burgers: (180 cals) 4 servings
*1 pound lean ground turkey (such as 93%) *1 teaspoon minced ginger *2 tablespoons soy sauce *1 tablespoon rice vinegar *2 teaspoons sesame oil
Combine all ingredients in a bowl. Form into four patties (or more if you want smaller burgers). Cook in a skillet or grill pan over medium heat for about five minutes per side, or until cooked through. Serve with whole wheat buns, in a wrap, on a bed of lettuce, or however you’d prefer!
~Spicy Baked Broccoli and Cauliflower: (Serves 1 as a large main meal 471 cals, or 3 as a side 157 cals)
*1 x 400g can of chickpeas
*3 tbsp sriracha
*1 tsp garlic powder
*1 tbsp lemon juice
*½ tsp sea salt
*black pepper
*¼ cup water
*400 g cauliflower and broccoli, cut into bite-size pieces
Pre-heat the oven to gas mark 7/425F/220C and line a large tray with baking parchment and spray it with cooking spray/brush with oil.
Throw the entire can of chickpeas (brine and all) into a blender, along with 2 tbsp of water, the sriracha, garlic, lemon juice, salt and pepper. Blend to a smooth consistency, adding extra water if needed. Adjust spices to taste.
Using a fork, dip each piece of broccoli/cauliflower into the batter and then space evenly along the lined baking tray.
Bake for 30 minutes, turning the tray around halfway through cooking.
~Sweet Potato Fries: (4 servings & 87 cals)
*1 tsp cinnamon
*¼ tsp salt
*1 tbsp olive oil
*2 5 in. long sweet potatoes
Peel sweet potatoes and cut in half crosswise.
Cut in half lengthwise and then cut each piece into 4 wedges.
Place in 9x13in. pan and drizzle with olive oil. Toss to coat evenly. Sprinkle with salt and cinnamon (or any combination of cinnamon, nutmeg, allspice, etc.)
Bake 35 minutes at 400 °F, turning once.
*Disclaimer* None of these recipes are mine, glad to give credit to whomever posted the original recipe
secretolivia 