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RECIPE:
1 chickpea and spinach curry 280 calories (1 serving)
1/4 medium yellow onion
1 garlic
1 olive oil
1/4 tsp cumin powder
1/4 tsp paprika
1/4 tsp turmeric powder
1/4 tsp ground coriander
5 oz diced tomatoes
4 oz chickpeas, boiled
salt and black pepper
2 oz spinach
Heat oil in a large pan and add the onion and garlic and cook for 2 minutes.
Add the spices and stir well.
Add the tomatoes, chickpeas and salt and pepper. Reduce the heat and simmer for 8 minutes.
2 minutes before it has finished cooking, add the spinach and coriander and stir well.
Cook for 2 minutes or until the spinach has wilted.
2 beet salad 270 calories (1 serving)
ingredients :
1 medium fresh beet steamed or boiled
1 tsp olive oil
1 tbsp white vinegar
1 tsp dijon mustard
1/4 tsp dried thyme
1/4 tsp garlic powder
salt and black pepper
2 oz spinach
3 oz mixed grape tomatoes
1 tbsp chopped walnut
1/2 tbsp feta cheese
In small bowl, combine olive oil vinegar, mustard, garlic, thyme, salt and pepper and whisk to combine.
When beets are done, let it cool completely before placing in the fridge to chill.
In a large bowl, combine salad ingredients and tomatoes. Drizzle the dressing over it and toss. And sprinkle with feta and walnuts.
3 cauliflower salad 200 calories (1 serving)
ingredients
6 oz cauliflower florets, steamed or boiled
1 tbsp yellow onion
1 tbsp pickles
1 egg boiled and cooled
1 tbsp low fat mayonaise
1/2 tsp dijon mustard
salt and black pepper
1 tsp dried dill
In a small bowl, combine the mayonnaise, mustard, dill, pinch of salt and pepper. Set aside.
Chop the egg and add to the bowl with the cauliflower.
Add pickles and onion. Add the mayo mixture to the cauliflower and toss gently to evenly coat. Garnish with with paprika.
4 sauteéd veggies 100 calories (1 serving)
Ingredients
1 medium yellow onion
1/2 medium carrot
3 oz broccoli florets
1/4 medium yellow bell pepper
1/4 medium red bell pepper
1 tsp olive oil
salt and black pepper
1/4 tsp garlic powder
1/4 tsp dried oregano
2 tbsp water
In large skillet, heat olive oil over medium high heat. Cook for vegetable 10 to 12 minutes until tender and add garlic powder dried oregano
and salt and black pepper, stirring occasionally. Taste and add a few pinches of additional salt to taste. Serve immediately.