Try lighter versions of classics, veg-rich soups, and vibrant salads.
Use a little less oil
A recipe may ask for a splash of oil or a few tablespoons but you can usually get away with using a lot less – think teaspoons rather than tablespoons. A good tip is to use a non-stick frying pan as things are less likely to stick to the surface. You can also use water instead of oil when frying ingredients like onions. This helps soften the onion then evaporates so they can then start to take on color. If using oil when roasting, try adding the ingredients to a bowl first, before drizzling in a little oil and tossing well. You’ll find that a little oil goes a long way when done like this. Putting the ingredient into the tray first, then drizzling with oil often leads to an excess of oil being used.
Use lighter carb alternatives
Carbs are an important part of a balanced diet but if you want to go lighter on the carbs there are some great alternatives such as butternut squash sheets which are great in lasagnas, courgette for using in stir-fries or pasta dishes and cauliflower rice to serve with your favorite curry or chili. You can also eat more complex carbs such as brown rice, quinoa, lentils, beans, and oats – they all take longer to digest so they are thought to be a better source of sustained energy.
Batch cooking and freezing
Having a few meals stashed away in the freezer will help if you’ve had a busy day and need something extra-quick for dinner. Lots of these recipes are easily doubled so you can cook a big batch then portion out and freeze. Remember to label your Tupperware so you can tell the difference between a chili and pasta sauce! Our chicken saag, beef bourguignon, lamb stew and lentil Bolognese recipes will all freeze brilliantly.
Here are 2 great recipes that are easy to make and burst with flavor and most importantly contain very low calories.