Showing posts with label meal plan. Show all posts
Showing posts with label meal plan. Show all posts

Thursday, 14 April 2016

9 Ways to Mentally Prepare for Weight Loss

Before you get to enjoy the physical changes that come with healthy weight loss, you first must undergo a mental makeover that helps you break your old bad habits. The key to beginning your transformation is thinking of it properly — you want a true lifestyle change instead of a lose-weight-quick crash diet. Think of your goal as weight control and remember that you want to stick to your new healthy diet for the foreseeable future.
“Framing your diet as weight control makes it long-term. It’s not as dramatic or drastic a push to get yourself to a certain weight at any cost,” Brian Quebbemann, MD, founder of the NEW (Nutrition, Exercise, Wellness) Program in Newport Beach, Calif., says. If you “diet” and set unrealistic expectations, you’ll probably regain any weight lost as soon as you go off the plan. But if you make attainable lifestyle changes, the lost pounds will stay away.
Before you jump into your new lifestyle, prep properly by following this mental checklist for success.

State Your Weight Loss Goals

Having the right mind-set starts with knowing why you want to lose weight. It could be as simple as wanting to look and feel better — dragging around 30 extra pounds makes you tired and lethargic and uncomfortable in your clothes. Or you may have specific health needs, such as lowering your risk for diabetes or reducing high blood pressure. Getting psyched up about the very real rewards of weight loss builds motivation that makes it easier to stick to your meal plan and exercise routine, explains Heather Bauer, RD, author of Bread Is the Devil: Win the Weight Loss Battle by Taking Control of Your Diet Demons.

Hire a Dietitian

When you’re ready to lose weight for life, make an appointment to see a registered dietitian, advises Jackie Newgent, RD, a New York City-based nutritionist, author of Big Green Cookbook, and a healthy-cooking instructor at the Institute of Culinary Education. “You can follow any diet you want and lose weight,” she says, “but it might not be the best diet for you or for your health.”
Working with a dietitian will enable you to find a weight-loss program that best fits your lifestyle, your dietary needs, and any medical conditions you have and one that includes healthy foods you like and will want to eat. “The reason most people fall off the wagon is because they’ve chosen a plan that’s not for them,” Newgent says. A dietitian can also help you get mentally ready for the challenge ahead.
If you’re worried about the cost, check with your insurance company. Some plans provide reimbursement for nutrition counseling.

Ink Your Weight Loss Meal Plan

Once you’ve decided on a weight-loss plan, map out all the steps needed to implement it. At the beginning of each week, create a meal plan for your diet that you’ll use as your guide for grocery shopping, cooking, eating out, and avoiding unplanned indulgences. “Having that plan helps you reach for the right foods,” Newgent says. If you know you’ll be meeting friends for dinner at a restaurant, Bauer suggests going online to look at the menu. Plan what you will order to avoid being tempted when you get there. Pick two healthy entrees, she says, so that if the restaurant is out of your first choice, you’re not stuck.

Invest in a Personal Trainer

Exercise is an essential part of any weight-loss program, says Scott White, a personal trainer in Scottsdale, Ariz. But when most people think about weight loss, they think about what foods they will eat rather than what exercises they will do — and skipping exercise could be sabotaging their dietary efforts. Working with a trainer — or just setting up a free consultation through your gym — will help you map out an exercise routine that you enjoy and find ways to fit it into your busy schedule, White says. At the beginning of each week, mark every workout session in your calendar, just as you would a hairdresser or dentist appointment — you’re more likely to stick to your plan when you see it in black and white.

Prepare to Log Your Food and Fitness Activities

Whether you use an online tool, a mobile app, or simple pen and paper (maybe this is the excuse you’ve been waiting for to get that iPad!), logging your diet and exercise activity is key to weight-loss success. Whichever format you choose, promise yourself to religiously outline and track every aspect of your weight loss process, from every bite you take to every rep in your exercise routine. If you’re faithful about recording what you eat for breakfast, lunch, dinner, and snacks, you’ll see patterns and routines emerge. You can analyze them to find solutions to the problems that have derailed your previous efforts to lose weight, Bauer says.

Set a Realistic Timetable for Weight Loss

The more realistic you are about your weight-loss goals, the more likely you are to reach them. Remember that you’re developing a lifelong strategy, so don’t set unattainable time limits — forget the concept of dropping 10 pounds in 10 days. And while you might need to ultimately lose 50 pounds, that goal can be overwhelming at first, Quebbemann says. A better mind-set is to focus on losing 1 to 2 pounds a week, and maintaining that consistent rate of weight loss over weeks if not months.
Approach exercise goals the same way. If you haven’t exercised for a while, starting off running a marathon would be a huge mistake — if you’re out of shape, even running a mile on your first day could backfire. Start small: Decide that you’ll walk for 15 to 30 minutes five times a week, and then ramp up your schedule as you make measurable progress.

Believe in Yourself

You may have failed with weight loss in the past, but that doesn’t mean you’re going to fail now. Sure, there will be days ahead when you’ll eat more than you should or skip a planned workout, but it’s essential to stay positive and move forward with your plan. Realize that your weight-loss goals will take time to achieve, but believe that you can go the distance one milestone at a time, Newgent suggests. Even losing 5 pounds is good for your health and can give you the impetus to work toward the next 5-pound drop. Recognize that weight loss rarely occurs in a straight line, and if you overeat one day, don’t berate yourself — just get back on your program at the very next meal.

Pick Motivating Rewards

After breaking your weight-loss goals into attainable increments, decide on a small reward you’ll give yourself for reaching each one, Quebbemann suggests. No, not a cupcake from your favorite bakery — don’t repeat old patterns by making it a food reward. Instead, choose other types of favorite treats, such as getting a relaxing massage or pedicure, going to a concert, or buying a new fashion accessory that helps you break away from your “fat clothes.” Write your rewards down as part of your master plan, just as you do your diet and exercise routine, Newgent says.

Create a Weight Loss Support Network

Everything is easier when you have the support and encouragement of family and friends, and that includes embarking on a new weight-loss lifestyle. You don’t have to announce your diet to the world, but you should confide in those closest to you, like your lunch group at work. Tell them why you’re trying to eat healthy and how they can help you stay on track, Bauer says. If you let them know how much reaching your weight-loss goals means to you, they’ll want to do what they can to help. And if you have a friend who is trying to lose weight too, make a pact to text each other at crucial times during the day, and you’ll both stay on track.



Source

Tuesday, 15 March 2016

10 Easy Tricks to Beat Vacation Weight Gain

Most of us spend all year dreaming about the joys of vacation, but that joy can quickly turn tragic when we let a week of relaxation turn into pounds of extra cushioning around the middle. 

10 Easy Tricks to Beat Vacation Weight Gain

Gaining weight on vacation is a common problem, but it is avoidable. When you abandon your usual schedule and travel to a foreign destination, there is a tendency to indulge. As there should be! If you work hard, you deserve to kick back and enjoy your favorite activities and food without guilt. SkinnyMs. can help! These tips help you avoid excessive vacation weight gain and work off the few pounds you do pick up quickly, once you return home.

During your vacation-

1. Splurge Once a Day Only

You deserve to splurge, but you shouldn’t overdo it. Instead of eating rich, calorie-laden food at every meal, plan just one splurge per day and eat light during your other meals. This not only saves calories, it saves money. Pack some of these healthy snacks in your bag to ensure that you’re energized and ready to take in the sights all day long.


2. Split Your Food

Sharing indulgent food allows you to eat everything you choose, but less of each thing. You cut your calories in half without feeling as if you are sacrificing any experiences.
Check out these Ways to Eat Healthy When You’re Eating Out for tips on restaurant eating.


3. Schedule Vacation Workouts

This might sound crazy, but you can exercise on vacation. Many people look forward to the opportunity to take their fitness regimen to another location. You can run on the beach instead of a treadmill or gain access to expensive hotel gym equipment. If traditional workouts are not appealing, schedule a few activities that get in some calorie burning. Explore your vacation destination on a bike or play a little golf. 


4. Ask for Tasting Options

Many of the finest restaurants offer small portions of the chef’s best foods. You are able to enjoy indulgent foods tapas style. This allows you to taste plenty of options without overdoing it calorie-wise. Learn more about how to manage your portions here.

Once you return home:

5. Detox

A week or two of indulgence can leave your body feeling sluggish. Help your system get back on track by eliminating toxins with a quick detox. 


6. Buy Workout Gear

Few things motivate you more to workout than stylish fitness clothes. Invest in some before you go or shop for gear during your vacation. You will be eager to hit the gym once vacation ends. 


7. Enroll in a Class

Enrolling in a class that begins once you are home locks you into a fitness commitment. It also gives you something to look forward to at vacation’s end.


8. Create a Contract

Make a deal with yourself about splurging on vacation and losing the weight once you return home. Put the deal in writing and include a reward if you stick to your post-vacation weight loss plans.


9. Plan Your Post-Vacation Meals

Having a week or two of healthy clean-eating meals planned for your return takes the thinking out of eating right. Your plan makes it easier to stay on track. Check out how to make Meal Planning a cinch.


10. Reward Your Pet

Chances are your dog was less than thrilled to be without you during your trip away. Plan extra walks and park time once you return. You are making it up to your pet, but also getting in a little extra exercise.






Source

Wednesday, 19 August 2015

Feel Great Weight 7-Day Meal Plan

Eat great and lose weight

The beauty of this 7-day menu plan from feel great weight dream team RD Marissa Lippert? You can mix and match to create your own customized diet (we did promise it would feel great, after all). 

Choose one breakfast, one lunch, one dinner, and two snacks a day. Your total calories will be around 1500 (roughly 300 for breakfast, 400-450 for lunch, 450-500 for dinner, and 100-200 per snack).



Breakfast ideas

Enjoy 3/4 cup museli cereal with dried cherries and pecans with 1 cup skim, low-fat or unsweetened soy milk

• Spread 2 tablespoons of light cream cheese on 2 slices of pumpernickel bread and top with 3 to 4 pieces of smoked salmon and sliced red onion or capers. 

• Warm up and get energized with 1/2 cup quinoa cooked with 1 cup skim, low-fat or soy milk and 3/4 cup diced apple. Mix in a dash of cinnamon and 1 teaspoon of brown sugar



Whole-wheat pancakes and baked eggs

 Indulge in 3 silver-dollar sized homemade whole wheat-oatmeal pancakes (half whole wheat flour, half rolled oats) topped with 2 tablespoons chopped walnuts and 1 small barely ripe banana, sliced. Drizzle 2 teaspoons maple syrup over top. Enjoy with a small skim, low-fat or unsweetened soy latte. 

• In medium-sized ramekin, sprinkle 1 egg with salt and red pepper flakes and drizzle 1 teaspoon extra-virgin olive oil over top. Bake at 375° for 10 minutes and serve with 1 cup sliced onions and red bell pepper mixture sautéed in 2 teaspoons extra virgin olive oil and 2 pieces turkey bacon. Pair with 1 slice rye toast.

whole-wheat-pancake



Yogurt, scrambled eggs, and a breakfast wrap

6 oz plain low-fat yogurt topped with 1/4 cup pomegranate seeds, 1 tablespoon sliced almonds, 2 teaspoons ground flaxseed meal, and 1 teaspoon honey. 

• Wrap 2 scrambled eggs, 1/2 cup cooked spinach, 1/3 cup sautéed mushrooms, and 1 tablespoon goat cheese in whole grain, high fiber wrap (like Ezekiel). 

• On the run? Order a Spinach-Feta Egg Wrap from Starbucks to go.

healthy-yogurt


Morning or afternoon snack

1 ounce of brie with 1 cup of apple slices 

• 15 blue corn chips (like Food Should Taste Good) with 1/3 cup guacamole 

• 2 wholegrain crackers (like Wasa) with 1 Tbsp nutella spread and 1/2 medium sliced barely ripe banana 

• 12 oz skim latte sprinkled with cinnamon and nutmeg 

• 2 dried apricots dipped in white chocolate and 8 walnut halves


bier-apple


Granola bars, veggies and yogurt dip, cookies, and crackers

1 all-natural granola bar (like 18 Rabbits or Kashi) 

• 1 1/2 cups fresh cut red bell pepper strips and asparagus spears with cucumber-yogurt-chive dip (1/4 cup whole fat yogurt mixed with 2 tablespoons grated cucumber and 1 teaspoon minced chives; salt to taste) 

• 2 oatmeal raisin cookies (like Newman’s Own) and 1 cup skim, low-fat or soy milk 

• 12 brown rice crackers with 2 tablespoons roasted garlic hummus


Lunch ideas

Toss 2 cups baby spinach with 4 oz diced grilled chicken breast, 1/2 cup sliced pears, 2 tablespoons gorgonzola cheese and 2 tablespoons chopped walnuts. Drizzle with 1 tablespoon balsamic vinaigrette. 

• Open-faced turkey Reuben: 3 or 4 slices of fresh roasted turkey with 1/4 cup sauerkraut, sliced tomato, light Russian dressing (2 teaspoons light mayo, 1 tsp ketchup, 1/4 tsp relish) topped with 1 slice Swiss cheese on 1 slice rye bread. Toast in a toaster oven or in the oven at 375° until cheese is melted. Serve with 2 cups mixed greens and 1 teaspoon olive oil, 1 teaspoon lemon juice. 




Veggie couscous and lentil soup

Toss 1/2 cup whole-wheat couscous with 3/4 cup diced cooked beets. Mix in 1 teaspoon minced mint, 2 teaspoons chopped scallion, and drizzle with 1 teaspoon olive oil and 1 teaspoon lemon juice. 

• Make ahead! Sauté 1/2 diced yellow onion in 2 teaspoons canola oil and add in 1 cup each of chopped tomato and yellow squash. Add 1 cup red lentils, 1/2 teaspoon each tumeric and cumin, 1 teaspoon fresh ginger, and 2 teaspoon minced garlic. Simmer ingredients in 1 cup water and 1 cup light coconut milk for 20 to 25 minutes. Makes 3 to 4 servings; spoon each serving over 1/2 cup brown basmati rice.

lentil-soup-fgw


Quiche and grilled shrimp salad

Whisk 6 eggs seasoned with 1/3 cup grated fontina, 1/4 teaspoon salt, and pepper to taste. Sauté 1/3 cup chopped leeks and 3 small baby potatoes (already boiled) in 1 tablespoon unsalted butter for 3-4 minutes. Pour egg mixture over top and cook for 4 minutes until set. Place pan under the broiler to finish for 3 to 4 minutes. Makes 3 servings. 

• Toss 2 cup mixed greens with 1/2 cup steamed asparagus, 1/2 diced red bell pepper, 1/4 cup shredded carrots and 4 oz grilled shrimp. Drizzle 2 tablespoons peanut dressing over top. (For dressing: 1 1/2 tablespoons rice wine vinegar, 1 teaspoon sesame oil, 2 teaspoons all-natural peanut butter, 1/8 teaspoon Asian chili sauce, 1/8 teaspoon minced ginger). Garnish with 2 teaspoons crushed peanuts and a sprinkle of sesame seeds.



Poached eggs and sushi

Poach 2 eggs in water for 3 to 4 minutes and serve with cold kale-sweet potato salad (2 cups finely chopped kale, lightly steamed for 1 to 2 minutes, tossed with 1/2 cup diced and roasted sweet potato, 2 teaspoon chopped roasted almonds, 1 tablespoon grated parmesan cheese and tossed with 2 teaspoon Dijon vinaigrette). For vinaigrette: 1/2 teaspoon Dijon mustard, 1/2 teaspoon minced shallot, 2 teaspoon white wine or Champagne vinegar, 1 1/2 tablespoons extra-virgin olive oil. Season with salt and pepper to taste. 

• Order 1 salmon-avocado sushi roll with brown rice. Have with 1 cup miso soup and 1 small salad with ginger dressing. 



Burrito bowl

Eating out? Choose a burrito “bowl” from Chipotle or Qdoba: 2 cups lettues, 1/4 cup salsa/pico de gallo, 1/2 cup black or pinto beans, 1/2 cup grilled chicken, and 2 tablespoons shredded cheddar or Monterey jack cheese.
chipotle-burrito-bowl


Dinner ideas

Serve 4 oz grilled salmon filet with 3/4 cup black bean and corn salsa (1/4 cup each black beans and corn mixed with 1/4 cup diced red and green bell pepper, 1 teaspoon diced jalapeno pepper, 2 teaspoons lime juice, 1 teaspoon chopped cilantro, salt to taste). Serve with 8 spears grilled asparagus. 

• Rub 3 ounces flank steak with a mix of cumin, paprika, salt and red pepper flakes. Serve with 1 cup diced sweet potato sautéed with 1/2 clove garlic, 1/4 cup sliced onion and 2 teaspoons olive oil, then cooled. Pair with 1 1/2 cups steamed green beans.

salmon-beans-corn-fgw


Baked chicken and polenta


  • Place a 4 oz chicken breast in small baking dish with 2 teaspoons each fresh rosemary and thyme, 1 teaspoon olive oil, 3 lemon slices, 1 tablespoon minced shallot, salt and pepper to taste. Arrange 1 1/2 cups cremini mushrooms around chicken and bake at 375° for 30 minutes until cooked through. Serve with 3/4 cup cooked polenta mixed with 1/4 teaspoon white truffle oil and 2 tablespoons Parmesan cheese. 



Roasted cod and potatoes

• Drizzle 4 oz cod with 1 teaspoon extra virgin olive oil and season with salt and pepper. Roast at 450° for 10 minutes until cooked through. In a medium saucepan, sauté 1/4 cup chopped kalamata and mixed green olives, 1/4 cup thinly sliced shallot, and 1/4 cup orange segments with 2 tsp olive oil for 5 to 6 minutes. Spoon mixture over cod and serve with 2 baby potatoes, quartered and tossed with salt, pepper and 1 tsp olive oil and roasted at 450° for 20 minutes. Pair with 2 cups kale sautéed in 1 teaspoon olive oil and 1 tablespoon low-sodium chicken broth with 1/2 clove minced garlic.

cod-baked-fgw



Eggplant pasta and a grab-and-go option

• Set oven to 400° and roast 3/4 cup diced eggplant and 3/4 cup chopped tomato with 1 Tbsp extra virgin olive oil and 1 clove minced garlic, salt and pepper to taste for 20 to 25 minutes. Toss with 1 cup cooked whole wheat penne and sprinkle with 2 tablespoons ricotta salata cheese (or pecorino romano cheese). 

• Grab a quick all-natural frozen entrée (like Kashi, Amy’s Kitchen, or Organic Bistro). Serve with 1 1/2 cups broccoli sautéed with 1/2 teaspoons minced garlic and 1 teaspoon extra-virgin olive oil.

eggplant-penne



Shrimp stir-fry

• Stir-fry 1/2 cup pre-cooked brown rice with 2 teaspoons peanut oil, 1 clove minced garlic, 1 teaspoon minced fresh ginger, 2 teaspoons low-sodium soy sauce, 1/2 cup diced red bell pepper, 1/2 cup green peas, and 1/2 cup diced tofu OR 2 oz peeled shrimp. Scramble 1 egg and lay over top of mixture. Garnish with 1 tablespoon diced scallions.

shrimp-stir-fgw



Evening snacks

• 1 tbsp peanut butter mixed with 1 tbsp dark chocolate chips and divided, roll each ball in old-fashion oats, wheat germ, or ground flaxseed meal. 

• 8 oz almond milk puréed with a frozen banana and 1 tbsp chocolate syrup 

• 1/2 cup canned pumpkin purée mixed with 1 teaspoon each agave nectar and maple syrup and sprinkled with pumpkin pie spice. Place purée in a small ramekin and top with 2 tablespoons graham cracker crumbs and bake at 375° for 15 to 20 minutes until golden brown.



Poached pears, ice cream, and apples and caramel

• 1 peeled Bartlett pear poached in mixture of 1 cup water, 1 cup ruby port wine, 1 tablespoon sugar, and 1 teaspoon orange zest for 20 to 25 minutes or until tender. Simmer an extra 10 minutes to reduce liquid to a syrup. 

• 1/2 cup low-fat vanilla bean ice cream drizzled with 2 teaspoons butterscotch and topped with 1 tablespoon chopped pecans. 

• 1 cup apple slices topped with 2 tablespoons caramel sauce or dip.



Source
http://www.health.com/health/gallery/0,,20417261,00.html

Thursday, 6 August 2015

2-Week Weight-Loss Plan: Vegetarian Dinners Under 300 Calories

While eating at night won't cause weight gain, eating a large meal that makes you exceed your daily calorie intake will. If you want to drop kilos, try this tactic: make lunch and breakfast your largest meals of the day, and make dinner a smaller meal (about 25 percent of your daily calories).
Consuming more before a light dinner ensures you have enough time to burn all those calories. If you're used to eating big meals at night and are at a loss for what to make, here's a two-week (14-day) dinner plan — all recipes are vegetarian and around 300 calories. And since meat-free meals are chock-full of fibre, you'll feel full longer, which is one way to prevent weight gain from late-night snacking. Take a peek at these 14 recipes, and make a list, so you can hit the grocery store now, prep your ingredients, and be ready to lose weight!


Monday: Indian-Spiced Chard With Tofu

This Indian-spiced chard makes a great main dish with the warming flavour of curry. Serve alongside toasted whole wheat pita, a small bowl of cooked brown rice, or roasted cauliflower. Calories: 222 Fiber: 5.3 grams Protein: 7.3 grams


Monday: Indian-Spiced Chard With Tofu



Tuesday: Spicy Sweet Potato Salad

High-fibre sweet potatoes can regulate blood sugar and help you lose weight, while a spicy, antioxidant-rich red pepper and jalapeño dressing ties everything together. Thishearty dish is sure to satisfy. Calories: 270 Fibre: 4.8 grams Protein: 2.1 grams




Wednesday: Red Capsicum and Lentil Bake

You'll be surprised at how large an under-250-calorie portion of this cheesy red capsicum and lentil bake really is. Enjoy your bowl with a fresh green salad. Calories: 233 Fibre: 9 grams Protein: 11.6 grams

Wednesday: Red Capsicum and Lentil Bake




Thursday: Roasted Sweet Potato and Black Bean Burrito

Roasted sweet potatoes swirling with tender black beans and corn, succulent red peppers, and juicy tomatoes wrapped in a warm whole-wheat tortilla make this one delicious and gratifying meal. Pair it with a side of sautéed spinach or kale. Calories: 236 (half a burrito; save the other for tomorrow's lunch!) Fibre: 6.8 grams Protein: 6.9 grams.





Friday: Spaghetti Squash Mac and Cheese

Lighten things up with this healthy twist on mac and cheese that amps up the nutritional value as it cuts back on calories and carbs. Calories: 296 Fibre: 1.3 grams Protein: 18.2 grams




Saturday: Cauliflower Crust Pizza

If Saturday is pizza night at your house, try this veggie-powered alternative. Freshly grated cauliflower serves as the base for the creative and delicious crust that you can fold up just like traditional pizza! Calories: 272 Fibre: 4.6 grams Protein: 23.6 grams

Saturday: Cauliflower Crust Pizza



Sunday: Butternut Squash Lentil Soup

This high-protein, high-fibre soup recipeis such a cinch to whip up — just throw all the ingredients in your slow cooker in the morning, and dinner is done. Since the lentils and squash get cooked for so long, they soften completely to reveal a smooth, creamy consistency. Enjoy your bowl with a few whole grain crackers. Calories: 253 Fibre: 17 grams Protein: 18.3 grams

Sunday: Butternut Squash Lentil Soup



Monday: Gluten-Free Cheesy Veggie "Pasta" Bake

If you can't have gluten, you can still enjoy this cheesy pasta dish. It's not made with gluten-free pasta — oh no! It's made with spaghetti squash and tons of other mouthwatering veggies. Add a green salad for a satisfying meal. Calories: 208 Fibre: 5.2 grams Protein: 9.7 grams

Monday: Gluten-Free Cheesy Veggie "Pasta" Bake


Tuesday: Black and White Bean Soup With Sweet Potatoes

This black and white bean soup with sweet potatoes is a twist on the classic black bean soup recipe. Calories: 288 Fibre: 11.3 grams Protein: 12.3 grams

Tuesday: Black and White Bean Soup With Sweet Potatoes


Wednesday: Cauliflower "Rice" Stir-Fry

Beyond being a Paleo-friendly offering, this grain-free stir-fry has zero cholesterol, is low in sodium, and offers your entire daily recommended intake of vitamin A and vitamin C in just one meal. Calories: 278 Fibre: 8.3 grams Protein: 8.3 grams



Thursday: Polenta and Beans

This spin on the basic burrito is completely gluten-free. Instead of being wrapped in a flour tortilla, the flavorful beans and veggie mixture is served over sautéed polenta.
Calories: 284
Fibre: 10.4 grams
Protein: 11.1 grams
Thursday: Polenta and Beans


Friday: Spaghetti With Spinach in a White Wine Garlic Sauce

Fresh produce and a fragrant white wine and garlic sauce keep this vegan recipe low in calories but rich in flavour and nutrients like vitamins A and C. Top your dish with someslices of baked tofu. Calories: 228 Fibre: 3.4 grams Protein: 6.8 grams



Saturday: Sweet Potato, Chickpea, and Quinoa Veggie Burger

Completely vegan and easier to make than you think, this chickpea and quinoa veggie burger is flavoured with baked sweet potato, cumin, and fresh parsley. Calories: 312 (202 for the patty and roasted red pepper) plus a 110-calorie whole wheat bun. Fibre: 8.8 grams Protein: 12 grams

Saturday: Sweet Potato, Chickpea, and Quinoa Veggie Burger


Sunday: Vegan Split Pea and Sweet Potato Soup

Savory, smooth, and hearty, traditional split pea soup is made with ham hocks to give it that signature salty flavour. But you can easily omit the meat and make the soup with celery and sweet potatoes for a delicious vegan twist. Enjoy your steamy bowl with a handful of your favorite whole grain crackers. Calories: 254 Fibre: 15.5 grams Protein: 19.3 grams

Sunday: Vegan Split Pea and Sweet Potato Soup


Source
http://www.popsugar.com.au/fitness/14-Vegetarian-Dinner-Recipes-Under-300-Calories-34529849