Low Calorie Recipes

Mixed Bean And Brown Rice Salad With Tahini Dressing

A low-calorie lunch or dinner idea that is low GI yet totally filling – so you won’t be snacking in between meals.

Serves 2

Ingredients

1 cup brown rice

75g canned mixed beans, drained

1/2 cup chopped tomato

1/2 cup chopped cucumber

1 tbsp creamy tahini dressing

Method

  1. Cook brown rice as per the packet instructions. Drain and rinse to cool.
  2. Combine bean mix, tomatoes and cucumber.
  3. Add cooked brown rice.
  4. Drizzle over the tahini dressing and lightly toss through.

Recipe via The Healthy Mummy

August 31, 2014

Detox Salad Recipe

Naturopath Michèle Wolff, author of Digestive Solutions, shares an easy January cleanse recipe for detox salad. The salad rids the body of toxins, cleanses your digestive system and gives your body a boost of vitamins and nutrients. Eat it anytime you need a healthy pick-me-up!

Ingredients

Large handful of rocket
Large handful alfalfa sprouts
Large handful chopped parsley
Sprinkle of sunflower and sesame seeds
Juice of 1/2 lemon
Olive oil to taste
Crushed garlic, if desired

Method

1. Combine all ingredients together and serve. You can also add a boiled or poached egg, and goat’s cheese for added flavour.

Michèle Wolff is a leading health practitioner and a qualified naturopath, nutritionist, herbalist and nurse, owner of Ultimate Detox Solutions. Her new book ‘Digestive Solutions – 101 Proven Methods to Solve Your Tummy Problems Naturally’ is available from bookstores and good online booksellers. Visit www.digestivesolutions.com.au.

January 8, 2014

Michelle Bridges’ Ginger Salmon Stir-Fry with Chinese Broccoli

We’re always looking for quick dinner ideas and this Michelle Bridges recipe for ginger salmon stir-fry with Chinese broccoli from her new book Get Real! is not only delicious but low in fat and calories. Winner!

Extract from the book Get Real!: Inspiring Stories and lessons from the Michelle Bridges 12 Week Body Transformation Revolution by Michelle Bridges and photography by Jane Allen published by Viking RRP $24.99. 

As with my other stir-fries, you  can replace the fish with any kind of protein you like. I would recommend tofu or chicken as alternatives for this dish.

Serves: 2

396 calories per serve

Prep time 15 mins  Cooking time 10 mins

Ingredients

210 g salmon fillet, cut into bite-sized pieces
2 cloves garlic, thinly sliced
2 cm piece ginger, grated
2 tablespoons reduced-salt soy sauce
2 teaspoons vegetable oil
1 bunch gai lan (Chinese broccoli), cut into 5 cm lengths
1 medium red capsicum, thinly sliced
6 medium shallots, cut into 5 cm lengths
¼ cup fresh coriander leaves

Method

1. Combine the salmon, garlic, ginger and half the soy sauce in a bowl.

2. Heat half the oil in a wok over high heat. Add the gai lan, capsicum and 1 tablespoon water, then stir-fry for 2 minutes or until the vegetables are just tender. Transfer to a bowl.

3. Heat half the remaining oil and stir-fry the shallots for 1−2 minutes or until bright green. Transfer to the bowl with the other vegetables.

4. Heat the remaining oil and stir-fry the salmon for 2 minutes or until lightly browned.

5. Return the vegetables to the wok, with the remaining soy sauce, and toss to combine.

6. Divide the stir-fry between bowls and scatter with coriander leaves to serve.

Mish Tip : Gai lan (Chinese broccoli) is a leafy Asian green and, like regular broccoli, it is extremely nutritious. If you can’t find it, simply replace with any other leafy Asian green.

michellebridges

November 20, 2013

Michelle Bridges’ Not-so-Naughty Nachos Recipe

Who doesn’t love nachos? But this addictive corn chip snack is laden with calories and fat. Luckily The Biggest Loser’s Michelle Bridges shares a recipe for low calorie nachos that tastes as good as the real thing.

Extract from the book Get Real!: Inspiring Stories and lessons from the Michelle Bridges 12 Week Body Transformation revolution by Michelle Bridges and photography by Jane Allen published by Viking RRP $24.99. 

Try this for a guilt-free snack. Nachos? No worries!

Serves: 2

323 calories per serve

Prep time 20 mins  Cooking time 25 mins

Ingredients

1 slice wholemeal mountain bread olive oil spray
1 medium  onion, finely chopped
1 clove garlic, crushed
½ teaspoon chilli powder
1 medium  celery stalk, chopped
100 g lean beef mince
100 g canned lentils, drained
200 g canned tomatoes, diced
1 medium  tomato,  diced
½ medium avocado, diced
¼ cup fresh coriander leaves
1 tablespoon low-fat sour cream
1 tablespoon grated parmesan cheese

Method

1. Preheat the oven to 180°C (160°C fan-forced).

2. Cut the mountain bread into small triangles and place on a baking tray. Bake for 5−10 minutes or until crisp.

3. Lightly spray a frying pan with olive oil and place over medium heat. Add the onion and garlic. Cook, stirring often, for 2−3 minutes or until the onion is soft. Add the chilli powder and cook, stirring, for 1 minute.

4. Add the celery and cook, stirring occasionally, for 5 minutes.

5. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 3−5 minutes or until browned.

6. Stir in the lentils and canned tomatoes. Simmer over a medium−low heat for 8 minutes or until most of the liquid has absorbed.

7. Combine the fresh tomato, avocado and coriander in a bowl.

8. Assemble the mountain bread crisps on a large plate and top with the beef mixture, salsa and sour cream.

9. Sprinkle with the parmesan to serve.

michellebridges

November 19, 2013