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LOOKING FOR MORE HEALTHY RECIPE IDEAS?
Then why not pick up a copy of The Slimming Foodie recipe books.
Both books contains 100+ recipes under 600 calories.
Each book focuses on easy, accessible healthy recipes using real easy-to-find ingredients that the whole family will love.
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COMMUNITY
We have a growing, friendly community of people in our Facebook group.
Feel free to talk with other members, ask questions and share your Slimming Foodie recipes.
⭐️ Hummus ⭐️
Find the recipe here: https://www.theslimmingfoodie.com/hummus/
This is one of those recipes that I go back to again and again. Traditional hummus contains tahini and olive oil for a smooth and creamy consistency. Although delicious, this does make it a calorie-laden snack. I swap out the tahini and oil for fat-free Greek yoghurt, which also provides a creamy consistency, and retains delicious flavour.
Serve with crudités such as carrot and pepper for a satisfying and healthy snack.
⭐️Butterbean and za`atar dip⭐️
Prep time: 5 minutes
A delicious and easy dip that makes a perfect accompaniment to all sorts of dishes, koftas, salads, roasted meat, or just as a dip for raw vegetable sticks and pitta bread.
Find the recipe here: https://www.theslimmingfoodie.com/butterbean-and-zaatar-dip/
⭐️ Herby chicken casserole ⭐️
Find the full recipe here: https://www.theslimmingfoodie.com/herby-chicken-casserole/
This is one of my go-to family favourite meals. Its a hearty stew but with simple flavours perfect for fussy-eaters. I like to chop everything really small which means that there`s no picking out of bits of vegetable that the kids don`t like, as it`s all just easy to eat.
* Vegan mushroom, chickpea and green lentil curry*
Prep time; 15 minutes
Cook time: 30 minutes
A tasty curry, perfect for an all-in-one meal. This is great to reheat for quick lunches and dinners too.
Serve it on its own, with rice, or with nan or chapattis.
Find the recipe here: https://www.theslimmingfoodie.com/vegan-mushroom-chickpea-and-green-lentil-curry/
⭐️ Veggie chilli ⭐️
Find the full recipe here on my website 👉 https://www.theslimmingfoodie.com/vegetarian-chilli/
A warming bowl of this hearty chilli can`t be beaten with its spicy, smoky and sweet flavours. Serve it with melting cheese and alongside some fluffy rice and homemade guacamole (or brocamole: https://www.theslimmingfoodie.com/brocamole/)
Serves: 4
Calories per serving: 282
🥘 Chicken, chorizo and butterbean stew 🥘
Simple flavours come together in a filling, family-friendly dish which is incredibly simple to prepare!
⏰Prep time: 5 minutes
⏰Cook time: 50 minutes
🥗Calories per portion: 399
Find the recipe here on my website 👉👉 https://www.theslimmingfoodie.com/chicken-chorizo-and-bean-stew/
⭐️ Chocolate orange squares ⭐️
❤️ This recipe is from my first cookbook, The Slimming Foodie (find it here https://amzn.to/3LaXNNH) ❤️
Temptingly rich and dense chocolate orange slices, which use black beans instead of flour. Not only do the black beans add a great texture and a dark, chocolatey colour, they are also full of fibre and protein, so are a great way to pack in those nutrients. These fudgy squares are delicious on their own, served with fresh berries such as strawberries and raspberries, or with hot custard.
CALORIES PER SLICE: 82
Makes: 16 slices
Ingredients:
400g (140z) can black beans, drained and rinsed
3 eggs
150g (520z) fat-free Greek yogurt
1 teaspoon vanilla extract
4 tablespoons maple syrup
2 tablespoons light brown soft sugar
finely grated zest of 2 oranges
30g (10z) cocoa powder
1/2 teaspoon salt
1¹/2 teaspoons baking powder
low-calorie cooking spray
50g (13/40z) milk chocolate, chopped into small chunks
Method:
1. Preheat the oven to 200°C/180°C fan (400°F), Gas Mark 6.
2. In a food processor, whizz up the beans, eggs, yogurt, vanilla extract, maple syrup and sugar until smooth.
3. Add in the orange zest, cocoa powder, salt and baking powder and whizz together again until everything is thoroughly mixed.
4. Line a 20cm (8 inch) square cake tin with baking parchment and spray with low-calorie cooking spray.
5. Pour the mixture into the cake tin and scatter the chocolate chunks over the top.
6. Place on the middle shelf of the oven for 15 minutes. After the cooking time, insert a knife into the middle to check whether it`s cooked through: if the mixture is still liquidy, pop back into the oven for another 5 minutes, then check again.
7. Cut into 16 squares and enjoy warm or cold. Store in an airtight container in the refrigerator for up to 5 days.
NOTE Put any leftover slices into an airtight container or sealed food bag and freeze for up to 3 months. Defrost at room temperature.
Food photo credit: Chris Terry
⭐️ Smoky Mexican black bean and sweet potato stew ⭐️
❤️ This recipe is from my first cookbook, The Slimming Foodie 📒 (find it here 👉 https://amzn.to/3LaXNNH) ❤️
I love this rich, dark, smoky and spicy stew. It`s full of goodness and is delicious served on its own, or with some rice or quinoa.
CALORIES PER SERVING: 370
SERVES: 4
Ingredients:
1 large red onion, finely chopped
low-calorie cooking spray or spray oil
2 garlic cloves, crushed
800g (1lb 12oz) sweet potato, peeled and chopped into smallish cubes
1 teaspoon smoked paprika, plus extra to serve
1 teaspoon ground cumin
1 teaspoon dried oregano
400ml (14fl oz) vegetable stock
400g (14oz) can chopped tomatoes
1 tablespoon tomato purée
2 × 400g (14oz) cans black beans, drained and rinsed
40g (1½oz) pickled jalapeños, finely chopped
salt and pepper
lime wedges, to serve
fat-free yoghurt, to serve
Method:
1. In a large sauté pan with a lid, fry the onion gently in low-calorie cooking spray for 5 minutes, then add the garlic, sweet potato, smoked paprika, cumin and oregano and stir-fry for a couple of minutes.
2. Pour in the stock, then add the tomatoes, tomato purée, black beans and jalapeños. Season with salt and pepper. 3. Simmer gently for 30 minutes, stirring occasionally, then place a lid on the pan and cook over a low heat for another 15 minutes.
4. Check the sweet potato chunks are cooked through, then serve with lime wedges, and fat-free yogurt sprinkled with smoked paprika.
NOTE If you prefer, you can replace the sweet potato with butternut squash, and stir in some spinach or kale at the end of cooking. To make this extra tasty, top with grated cheese at the end of cooking and grill under a hot grill until browned and bubbling (make sure your pan is ovenproof first).
Food photo credit: Chris Terry
