100g Courgette (15 cal)
100g Mixed Veg (Broccoli, Mange Tout, Babycorn, Chilli) (37 cal)
50g British Sliced Greens (Spinach and Cabbage) (20 cal)
100g Zero Noodles (4 cal)
1 Tablespoon Light Soy Sauce (10 cal)
1 Tablespoon Hot Chilli Sauce (14 cal)
Total: 100 calories
I was so eager to try Zero Noodles thinking for sure they couldn't taste as good as real noodles. I was so wrong. Zero Noodles were delicious. So good in fact that the distrustful part of my nature questions whether there really was only 4 calories in 100g! For anyone who wants a low carb and low calorie addition to their healthy vegetable stir fry however, Zero Noodles are perfect; I bought mine from Holland and Barrets for £2.30 so they're too expensive for a daily occurrence.
The Spinach and Cabbage gives you some necessary iron in your diet and the use of soy sauce and chilli sauce provides a low cal but tasty replacement for a stir fry sauce! This is a 100 calorie meal which will fill you up as if you just consumed 5 x the amount. To get some protein in their try adding chicken or crab to really boost those macros.
Butternut Squash and Chorizo Stew
100g Butternut Squash (45 cal)
30g Spinach (7 cal)
6 Cherry Tomatoes (18 cal)
15g Goats Cheese (35 cal)
40g Red Onion (15 cal)
20g Jalapenos (6 cal)
100g Fat Free Greek Style Natural Yoghurt (55 cal)
1 Tablespoon Tomato Puree (14 cal)
1 Tablespoon Soy Sauce (10 cal)
50g Mushrooms (11 cal)
1 Tablespoon Balsamic Vinegar (14 cal)
30g Chorizo (136 calories)
Flatbread (81 cal)
Total: 447 (consider removing the chorizo for a more low calorie alternative)
Caramelize the onion over a low heat for 20 minutes before adding chilli powder, paprika and a dash of soy sauce. Fry with chorizo until crispy.
Finely chop the tomatoes and mix with tomato puree, greek yoghurt, goats cheese and a tablespoon of water to create a paste. Mix with the onion and chorizo and pour into a saucepan with diced butternut squash. Leave to simmer stirring periodically until the butternut squash is soft.
Add a dash of balsamic vinegar, jalapenos and salt and pepper to taste. Leave to simmer stirring occasionally for a further 5-10 minutes to allow the flavours to develop.
Slice the mushrooms and add to the stew, leaving it to simmer until the mushrooms have shrunk down and cooked. Finally add in the spinach and cook for a further 2 minutes before serving.
To make the flatbread: mix together flour, water and salt and leave to rest in a covered bowl for around 30 minutes. Roll the dough to the thickness of about a £2 coin and fry until golden on both sides.
Scrambled Egg and Spinach on Toast
1 egg (70 cal)
1 teaspoon butter (20 cal)
Dash of skimmed milk (10 cal)
Handful of spinach (7 cal)
1 Slice of Weight Watchers Bread (51 cal)
Put the frying pan over a gentle heat and melt the butter. In a bowl beat together the egg milk and a sprinkle of salt to taste. Pour over the melted butter and gently scramble in the pan. Just before the egg is cooked mix in the spinach and cook for a further two minutes until the leaves begin to melt. Serve on a slice of toast.