Give yourself a nutritional boost and shed the pounds with these two plant-based recipes to get you started on your journey to a healthier you…
With gyms having been closed and the fridge a lot closer to us than usual these past few months, very few of us have managed to emerge from lockdown without a bit of extra weight.
But, there is some good news. Weight-loss experts Scottish Slimmers are about to launch a new cookbook, filled to the brim with healthy vegetarian recipes designed to help you lose the weight while still eating your favourite foods – completely guilt-free.
We previously showcased Scottish Slimmers’ recipes for a black bean burger and a sweet potato and chickpea curry, but this week we have another two equally-delicious recipes to share, including a stir-fry and a healthier take on spaghetti and meatballs.
Rice noodle stir-fry
(Serves 2)
Nutritional value (per serving)
Fat: 7.7 g
Carbs: 60 g
Protein: 10 g
Total Calories: 348
Ingredients
- 120g tofu
- 1 head of broccoli
- 2 carrots
- 1 medium mnion
- 2 cloves garlic
- 100g vermicelli or rice noodles
- 1 tbsp coconut oil
- Pinch of sea salt and ground pepper
Method
- Place a large pan on medium heat and add the coconut oil, once the oil has melted add the onions and garlic.
- Once the onions are translucent add the chopped broccoli and carrots.
- Cover and cook until the vegetables start to soften, once the vegetables are cooked through add in the tofu for three to four minutes.
- Meanwhile prepare the noodles as packet instructions.
- Into the veg mix, add the noodles, cover and cook for a further two to three minutes to allow the noodles to absorb the flavours.
Zoodles and lentil veggie balls
(Serves 2)
Nutritional value (per serving)
Fat: 14g
Carbs: 43 g
Protein: 13g
Total Calories: 335
Ingredients
- 2 courgettes
- 30g lentils (uncooked weight)
- 20g quinoa (uncooked weight)
- 30g almond flour
- Small chopped onion
- 2 garlic cloves
- 2tbsp Italian seasoning
- 250ml marinara sauce
Method
- Start by preparing the lentils and quinoa according to directions on the package.
- Once the lentils and quinoa are ready, add everything (except for the marinara sauce and courgettes) to a food processor.
- Process until it is completely smooth. Roll out 10 small balls with the lentil mixture.
- Heat olive oil in a large pan and cook the balls for five minutes.
- Next add the marinara sauce to the pan, mix in with the balls and cook for another four to five minutes.
- Serve over spiralized courgettes. If you do not have a spiralizer you can create noodles out of courgettes with a regular peeler.
Read more in this series…
As study shows Scots ate more healthily in lockdown, the slimming recipes to help you keep going
