Recipes Under 600 Calories

Bean & barley soup

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Low-fat, vegetarian and super-healthy, this filling one-pot lunch or dinner is packed with chickpeas, butter beans and pearl barley.

Bean & barley soup

Low-fat, vegetarian and super-healthy, this filling one-pot lunch or dinner is packed with chickpeas, butter beans and pearl barley
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Ingredients
  

  • 2 tbsp vegetable oil
  • 1 large onion finely chopped
  • 1 fennel bulb quartered, cored and sliced
  • 5 garlic cloves crushed
  • 400 g can chickpea drained and rinsed
  • 2 x 400g cans chopped tomatoes
  • 600 ml vegetable stock
  • 250 g pearl barley
  • 215 g can butter beans drained and rinsed
  • 100 g pack baby spinach leaves
  • grated parmesan to serve

Instructions
 

  • Heat the oil in a saucepan over a medium heat, add the onion, fennel and garlic, and cook until softened and just beginning to brown, about 10-12 mins.
  • Mash half the chickpeas and add to the pan with the tomatoes, stock and barley. Top up with a can of water and bring to the boil, then reduce the heat and simmer, covered, for 45 mins or until the barley is tender. Add another can of water if the liquid has significantly reduced.
  • Add the remaining chickpeas and the butter beans to the soup. After a few mins, stir in the spinach and cook until wilted, about 1 min. Season and serve scattered with Parmesan.

Creamy chicken & asparagus braise

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This delightfully summery, low-calorie, low-fat dish packs in plenty of greens and has a yogurt, tarragon and garlic sauce

Creamy chicken & asparagus braise

This delightfully summery, low-calorie, low-fat dish packs in plenty of greens and has a yogurt, tarragon and garlic sauce.
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Ingredients
  

  • 2 skinless chicken breasts about 150g each
  • 10 medium asparagus spears each cut into 3
  • 1 large or 2 small leeks well washed and thickly sliced
  • 3 celery sticks sliced
  • 200 ml reduced-salt vegetable bouillon
  • 140 g frozen peas
  • 1 egg yolk
  • 4 tbsp natural bio yogurt
  • 1 garlic clove finely grated
  • ⅓ small pack fresh tarragon chopped
  • new potatoes to serve (optional)

Instructions
 

  • Heat the oil in a large non-stick frying pan and fry the chicken for 5 mins, turning to brown both sides.
  • Add the asparagus (reserve the tips), leeks and celery, pour in the bouillon and simmer for 10 mins. Add the asparagus tips and peas, and cook for 5 mins more.
  • Meanwhile, stir the egg yolk with the yogurt and garlic. Stir the yogurt mixture into the vegetables and add the tarragon. Divide between two warm plates, then place the chicken on top of the vegetables. Serve with new potatoes, if you like.

Notes

Adapted from bbcgoodfood.com

 

Smoked paprika paella with cod & peas

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Cod is a great source of stress-busting B vitamins and magnesium, so why not enjoy this easy peasy paella that’s also packed with three of your five-a-day, iron, folate and fibre.

Smoked paprika paella with cod & peas

Cod is a great source of stress-busting B vitamins and magnesium, so why not enjoy this easy peasy paella that's also packed with three of your five-a-day, iron, folate and fibre
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Ingredients
  

  • 1 tbsp rapeseed oil
  • 1 onion finely chopped
  • 2 garlic cloves chopped
  • 100 g brown basmati rice
  • 1 tsp turmeric
  • 1 tsp smoked paprika
  • 500 ml reduced-salt vegetable bouillon
  • 1 large red pepper deseeded and chopped
  • 1 large courgette diced
  • 125 g frozen peas
  • 300 g pack skinless Atlantic cod loins cut into large chunks
  • ⅓ small pack parsley chopped½ lemon, cut into wedges

Instructions
 

  • Heat the oil in a non-stick frying pan over a medium-high heat and fry the onion and garlic for a couple of mins to soften. Add the rice and spices, stir briefly, then pour in the bouillon and add the pepper. Cover the pan, reduce the heat and leave to simmer for 20 mins. Stir in the courgette, cover and cook for 10 mins more.
  • Add the peas and cod, cover the pan and cook for 10 mins more until the rice is cooked and the liquid has been absorbed. Toss with the parsley and serve with lemon wedges.

Notes

Adapted from bbcgoodfood.com

Mango and prawn rice noodle salad

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Check out our quick and easy noodle salad recipe with fresh king prawns, sweet and juicy mango and crunchy veggies. This super bright salad is low in calories and ready in 25 minutes – an easy midweek meal for the family

Mango and prawn rice noodle salad

*This recipe is gluten-free according to industry standards
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Ingredients
  

  • rice noodles 150g
  • mango ½ ripe sliced
  • cucumber ¼ deseeded and chopped (see notes below)
  • pak choi 1 shredded
  • carrot ½ shredded
  • sugar snap peas a handful shredded
  • radishes a handful thinly sliced
  • cooked peeled king prawns 220g
  • cashews a handful toasted and chopped
  • coriander a handful chopped
  • DRESSING
  • limes 3 juiced
  • fish sauce 1½ tbsp
  • soft light brown sugar 1 tbsp
  • dried chilli flakes ½ tsp
  • garlic ½ a clove crushed

Instructions
 

  • Cook the noodles following pack instructions, then drain and run under cold water until completely cold. Drain again well.
  • Whisk all of the dressing ingredients together in a bowl, then add the mango, cucumber, pak choi, carrot, sugar snap peas, radishes, prawns and the cooked noodles. Toss really well, then serve sprinkled with the cashews and coriander.

Notes

Adapted from livemagazine.com

Prawn aguachile salad

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Check out our quick and easy prawn aguachile salad recipe. Aguachile’ means ‘chilli water’ in Spanish, referring to the fiery dressing. Traditionally, raw prawns would be used but we’ve used cooked here to cut down on time

Prawn aguachile salad

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Ingredients
  

  • green chillies 2 deseeded and roughly chopped
  • coriander a small bunch stalks roughly chopped and leaves torn
  • limes 2 zested and juiced
  • caster sugar 1 tsp
  • ready-cooked prawns 180g
  • red onion 1 thinly sliced
  • avocado 1 diced
  • radishes a handful quartered
  • cucumber ¼ diced
  • Little Gem lettuces 2 cut into chunky pieces
  • tortilla chips a handful crushed, to serve

Instructions
 

  • Put the green chillies, coriander stalks, lime zest and juice, the sugar, a pinch of salt and 50ml of water into a small blender and whizz until smooth. Put the prawns and red onion into a large bowl, pour over the dressing and leave to marinate for 15 minutes, stirring occasionally.
  • Add in the avocado, radishes, cucumber, lettuce and coriander leaves, and toss again. Divide between 4 plates then sprinkle over a few crushed tortilla chips.

Notes

Adapted from livemagazine.com

Spring minestrone

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Ready in under an hour, this hearty minestrone soup is packed with an abundance of spring veggies and topped with crispy pancetta. Plus, it’s low in calories too

Spring minestrone

Ready in under an hour, this hearty minestrone soup is packed with an abundance of spring veggies and topped with crispy pancetta. Plus, it's low in calories too
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Ingredients
  

  • diced pancetta 77g pack
  • spring onions a bunch finely sliced
  • fennel 1 bulb halved and thinly sliced
  • garlic 2 cloves chopped
  • chicken stock 1 litre
  • cannellini beans 2 x 400g tins drained and rinsed
  • asparagus tips 125g
  • sugar snap peas 150g halved lengthways
  • frozen peas 100g
  • baby spinach 125g
  • parmesan 50g finely grated, to serve
  • crusty bread to serve

Instructions
 

  • Put the pancetta into a large non-stick pan and cook until crisp and the fat has rendered. Add the spring onions and fennel with some seasoning, and cook gently for 5 minutes until the fennel is beginning to soften.
  • Add the garlic and cook for 1 minute until fragrant, then pour in the stock and beans. Bring to the boil and simmer for 5 minutes, then add the asparagus tips and sugar snaps, and simmer for another 5 minutes.
  • Stir in the peas and spinach, and cook for a few minutes until the spinach has wilted, then spoon into bowls, top with parmesan and serve with bread, if you like.
  • 362 Kcals Total

Sweet potato and miso soup

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What are the benefits of miso?

olive nutritionist Kerry Torrens says “Rich in antioxidants, miso helps populate the gut with immune-supportive bacteria. It contains all nine essential amino acids, making it a valuable protein source in a plant-based diet. It’s also a rich source of zinc, iron, magnesium and calcium. Adding miso towards the end of cooking, protects the live bacteria, keeping them optimal.”

Sweet potato and miso soup

Velvety, wholesome and packed with plenty of umami flavour, this vegan soup is simple to make and low in calories
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Ingredients
  

  • vegetable oil 4 tsp
  • spring onions 6 finely chopped
  • ginger 2 thumb-sized pieces finely chopped
  • garlic 2 cloves finely chopped
  • white miso 2 tbsp
  • sweet potatoes 500g peeled and cut into small pieces
  • vegetable stock 750ml
  • shredded kale 2 large handfuls

Instructions
 

  • Heat 2 tsp of oil in a large lidded pan and gently cook 1/2 the spring onions, ginger and garlic for 5-10 minutes or until soft. Add 1 tbsp of miso, all the sweet potatoes and the vegetable stock, and bring to a simmer. Put on a lid and simmer for 25-30 minutes or until the sweet potatoes are really soft. Season and whizz with a stick blender until completely smooth. Keep warm.
  • Heat 2 tsp of oil in a frying pan and fry the remaining spring onions, ginger and garlic over a high heat for 2-3 minutes or until softened. Reduce the heat, add the kale and a splash of water, and cook for 2-3 minutes until the kale has wilted. Stir in the remaining miso and season. Spoon the soup into bowls and top with the miso kale, to serve.

Recipe from olivemagazine.com

White Bean and Tuna Salad with Basil Vinaigrette

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This easy dinner is loaded with veggies and topped with an herby dressing. Best of all, it’s gluten-free and a perfect weeknight meal.

White Bean and Tuna Salad with Basil Vinaigrette

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Ingredients
  

  • Kosher salt and pepper
  • 12 oz. green beans trimmed and halved
  • 1 small shallot chopped
  • 1 c. lightly packed basil leaves
  • 3 tbsp. olive oil
  • 1 tbsp. red wine vinegar
  • 4 c. torn lettuce
  • 1 15- oz can small white beans rinsed
  • 2 5- oz cans solid white tuna in water drained
  • 4 soft-boiled eggs halved

Instructions
 

  • Bring a large pot of water to a boil. Add 1 tablespoon salt, then green beans, and cook until just tender, 3 to 4 minutes. Drain and rinse under cold water to cool.
  • Meanwhile, in a blender, puree shallot, basil, oil, vinegar, and 1/2 teaspoon each salt and pepper until smooth.
  • Transfer half of dressing to large bowl and toss with green beans. Fold in lettuce, white beans, and tuna and serve with remaining dressing and eggs.

Green Goddess Carrot Salad

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With a light buttermilk dressing, this colorful carrot salad makes the perfect start to any summer meal.

Green Goddess Carrot Salad

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Ingredients
  

  • 1 lb. slim baby carrots trimmed and cut lengthwise in half (or in quarters if large)
  • 1 tbsp. olive oil
  • 1 c. Green Goddess Dressing
  • 1 head Bibb lettuce leaves separated and torn
  • Green Goddess Dressing
  • 3/4 c. buttermilk
  • 1/2 c. mayonnaise
  • 1/3 c. plain Greek yogurt
  • 4 anchovies or 2 tsp. anchovy paste
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. Dijon mustard
  • 1 small clove garlic
  • Pinch of sugar
  • 3/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 c. loosely packed fresh parsley
  • 1/4 c. packed fresh basil
  • 3 tbsp. fresh tarragon
  • 2 tbsp. snipped fresh chives

Instructions
 

  • Preheat oven to 425°F. On large rimmed baking sheet, toss carrots with olive oil and 1/2 teaspoon salt. Roast 20 to 25 minutes or until crisp-tender and edges are slightly caramelized; cool completely.
  • Meanwhile, prepare Green Goddess Dressing: In blender, puree buttermilk, mayonnaise, Greek yogurt, anchovies or anchovy paste, lemon juice, Dijon mustard, garlic, pinch sugar, salt and pepper until smooth. Add parsley, basil, tarragon and chives; pulse until herbs are finely chopped. Makes about 2 cups; can be refrigerated up to 1 week.
  • To serve, arrange carrots over lettuce. Drizzle with dressing.