Healthy Lunch and Dinner Recipes

CHEESY LOW CARB, ALMOND CAULIFLOWER FLATBREAD 300 Kcal for the whole flatbread Ingredients (makes 1 large/2 medium servings) Ingredients 15 Almonds, powdered 1 small head of cauliflower, minced/grated 1.5 tbsp Greek or regular yoghurt 1/2 baking soda 2 tsp chilli powder 2 tsp oregano or ranch seasoning 1 tsp garlic powder (optional) Salt to taste Ghee for brushing the pan 2 tbsp grated cheese to sprinkle on top Method Method: Simply mix together all ingredients except ghee and cheese to form a loose, wet dough. Brush a non stick pan with ghee, add the dough and flatten it using your hand. Cook this covered on a low flame for 5 minutes. Check to make sure that the base is browned – I used a plate to flip it because I didn’t want to risk it breaking. Then flip it over and cook on the other side for another 5 minutes. Finally spread the grated cheese, cover and let the cheese melt. Slice and SERVE! ❤️

CHEESY LOW CARB, ALMOND CAULIFLOWER FLATBREAD 300 Kcal for the whole flatbread Ingredients (makes 1 large/2 medium servings) Ingredients 15 Almonds, powdered 1 small head of cauliflower, minced/grated 1.5 tbsp Greek or regular yoghurt 1/2 baking soda 2 tsp chilli powder 2 tsp oregano or ranch seasoning 1 tsp garlic powder (optional) Salt to taste Ghee for brushing the pan 2 tbsp grated cheese to sprinkle on top Method Method: Simply mix together all ingredients except ghee and cheese to form a loose, wet dough. Brush a non stick pan with ghee, add the dough and flatten it using your hand. Cook this covered on a low flame for 5 minutes. Check to make sure that the base is browned – I used a plate to flip it because I didn’t want to risk it breaking. Then flip it over and cook on the other side for another 5 minutes. Finally spread the grated cheese, cover and let the cheese melt. Slice and SERVE! ❤️

CHEESY LOW CARB, ALMOND CAULIFLOWER FLATBREAD 300 Kcal for the whole flatbread Ingredients (makes 1 large/2 medium servings) Ingredients 15 Almonds, powdered 1 small head of cauliflower, minced/grated 1.5 tbsp Greek or regular yoghurt 1/2 baking soda 2 tsp chilli powder 2 tsp oregano or ranch seasoning 1 tsp garlic powder (optional) Salt to taste Ghee for brushing the pan 2 tbsp grated cheese to sprinkle on top Method Method: Simply mix together all ingredients except ghee and cheese to form a loose, wet dough. Brush a non stick pan with ghee, add the dough and flatten it using your hand. Cook this covered on a low flame for 5 minutes. Check to make sure that the base is browned – I used a plate to flip it because I didn’t want to risk it breaking. Then flip it over and cook on the other side for another 5 minutes. Finally spread the grated cheese, cover and let the cheese melt. Slice and SERVE! ❤️

AIR-FRYER ROAST CHICKEN AND VEG 400 Calories, 30 Grams of Protein Ingredients (makes 1 large/2 medium servings) Ingredients 100-120 grams chicken thighs (I used skinless, boneless) 70 grams cubed potato 100 grams cauliflower florets (and/or carrots or any other veg or choice – the more the merrier 🤓) 1 Tbsp garlic paste 2 tsp chilli powder 1 tsp pepper powder 2 tsp ranch seasoning OR grated Parmesan cheese 1 tsp olive oil 2 tsp butter 1-2 tsp Optional honey Method Method: Simply mix all ingredients together and air fry for 20 minutes on HIGH or bake at 220 C for 30-35 minutes. If you have more time, let this marinate overnight before air frying/baking. ENJOY! ❤️

AIR-FRYER ROAST CHICKEN AND VEG 400 Calories, 30 Grams of Protein Ingredients (makes 1 large/2 medium servings) Ingredients 100-120 grams chicken thighs (I used skinless, boneless) 70 grams cubed potato 100 grams cauliflower florets (and/or carrots or any other veg or choice – the more the merrier 🤓) 1 Tbsp garlic paste 2 tsp chilli powder 1 tsp pepper powder 2 tsp ranch seasoning OR grated Parmesan cheese 1 tsp olive oil 2 tsp butter 1-2 tsp Optional honey Method Method: Simply mix all ingredients together and air fry for 20 minutes on HIGH or bake at 220 C for 30-35 minutes. If you have more time, let this marinate overnight before air frying/baking. ENJOY! ❤️

CHEESY HIGH PROTEIN VEG STIR FRY 390 Calories with 23 Grams of Protein Ingredients (makes 1 large/2 medium servings) Ingredients (serves 2) 100 grams Paneer cubes 70 grams Diced mushroom 50 grams each Fresh/frozen green peas and sweet corn 1 tsp Garlic powder or cupped garlic 1 tsp Onion powder or chopped onion 1 tsp Chilli flakes Salt to taste 1 low fat cheese slice 1/3 cup milk 1 tsp ghee Method Method: Sauté all the veg in ghee until water evaporates. Add the seasonings, milk and cheese and cook until the cheese melts. Serve hot! ❤️

CHEESY HIGH PROTEIN VEG STIR FRY 390 Calories with 23 Grams of Protein Ingredients (makes 1 large/2 medium servings) Ingredients (serves 2) 100 grams Paneer cubes 70 grams Diced mushroom 50 grams each Fresh/frozen green peas and sweet corn 1 tsp Garlic powder or cupped garlic 1 tsp Onion powder or chopped onion 1 tsp Chilli flakes Salt to taste 1 low fat cheese slice 1/3 cup milk 1 tsp ghee Method Method: Sauté all the veg in ghee until water evaporates. Add the seasonings, milk and cheese and cook until the cheese melts. Serve hot! ❤️

SPICY LOW CARB VEG NOODLES 110 Kcal per Serving Ingredients (makes 1 large/2 medium servings) Ingredients (serves two) 1 packet @urbanplatter.in shirataki noodles 2 tsp olive oil 1 tsp chopped ginger 2 tsp chopped garlic 3-4 slit green chillies 2 tbsp chopped spring onion (plus more for garnish) 1 large cup Mixed vegetables of choice (I used mushroom, beans, bell pepper and carrot) For the sauce, mix together 1 tbsp dark soy 1 tsp oyster sauce 1 tsp gochugaru or chilli flakes 1 tsp red chilli powder 1.5 tbsp peanut butter Salt, pepper, sugar to taste Few spoons warm water Method Method: Drain the noodles from the liquid, rinse under cold water for 2 minutes and set aside. Sauté ginger, garlic, spring onion and green chilli in olive oil until golden. Add in all the veg, some salt and let it cook for a few minutes. Mix in the prepared sauce. Finally add the noodles, mix well, season with more salt if necessary. Serve hot, garnished with some chopped spring onions. You can also add 75 grams protein of choice – chicken/paneer/prawns/tofu to make it even more nutritious! ❤️

SPICY LOW CARB VEG NOODLES 110 Kcal per Serving Ingredients (makes 1 large/2 medium servings) Ingredients (serves two) 1 packet @urbanplatter.in shirataki noodles 2 tsp olive oil 1 tsp chopped ginger 2 tsp chopped garlic 3-4 slit green chillies 2 tbsp chopped spring onion (plus more for garnish) 1 large cup Mixed vegetables of choice (I used mushroom, beans, bell pepper and carrot) For the sauce, mix together 1 tbsp dark soy 1 tsp oyster sauce 1 tsp gochugaru or chilli flakes 1 tsp red chilli powder 1.5 tbsp peanut butter Salt, pepper, sugar to taste Few spoons warm water Method Method: Drain the noodles from the liquid, rinse under cold water for 2 minutes and set aside. Sauté ginger, garlic, spring onion and green chilli in olive oil until golden. Add in all the veg, some salt and let it cook for a few minutes. Mix in the prepared sauce. Finally add the noodles, mix well, season with more salt if necessary. Serve hot, garnished with some chopped spring onions. You can also add 75 grams protein of choice – chicken/paneer/prawns/tofu to make it even more nutritious! ❤️

SPRION ONION TAWA ROTI 77 Kcal per Roti Ingredients (makes 1 large/2 medium servings) Ingredients 3/4 cup whole wheat flour and more to knead 1/3 cup powdered oats 1/3 cup powdered almonds 1/3 cup besan (gram flour) 1.5 cups chopped spring onion Boiling water – as required to make the dough Salt, chilli powder, turmeric powder, chaat masala – as per taste Ghee for brushing Method Method: Mix together all the dry ingredients and spring onions. Pour in some boiling water, and mix with a wooden spoon. Once this cools, knead and form the dough. It will be a wet dough, so add more atta/oat flour to bring it together. Portion and roll it out, cook on the tawa with some ghee. Serve hot with some curd (I used Greek yoghurt) and your favourite pickle. ❤️