Recipes Under 600 Calories
Thai-style broccoli fried rice
Packed with protein and low in calories, this speedy broccoli rice dish is full of exciting texture and flavour, with punchy chilli, zingy lime, crunchy veg and peanuts
Servings 2
Calories 415 kcal
- a large head broccoli stalk chopped and cut into florets
- 2 long shallots chopped
- 3 cloves garlic shallots
- a thumb-sized piece ginger chopped
- 1 stick lemongrass thinly sliced
- 2 tsp toasted sesame oil
- 1 red chilli finely sliced
- 1 red pepper finely sliced
- a handful mangetout halved
- 2 tbsp soy sauce
- 2 tbsp tamarind paste
- 1 tsp caster sugar
- 1 lime quartered to serve
- 2 eggs fried (we used Clarence Court Burford Browns)
- a handful roasted peanuts chopped
Put the chopped broccoli stalk into a food processor and pulse until it is finely chopped like grains of rice. Tip out into a bowl and then repeat with the broccoli florets.
Put the shallots, garlic, ginger and lemongrass in the food processor and pulse until finely chopped.
Heat the sesame oil in a non-stick frying pan and fry the shallot mixture until lightly golden. Tip in the broccoli rice with 2 tbsp of water, ¾ of the chilli and all of the pepper, and fry for 5 minutes until the broccoli is cooked through and beginning to caramelise. Add in the carrot and mangetout.
Mix together the soy, tamarind, sugar and the juice of two of the lime quarters, then tip this into the pan with a little seasoning. Cook for 5 minutes until the sauce is coating everything. Divide between two plates and top with the fried eggs, chopped peanuts, remaining chilli and the extra lime wedges for squeezing over.
Chickpea and squash coconut curry
This chickpea and squash coconut curry is a great healthy, vegetarian midweek meal. If you can get it, Alpro coconut milk alternative has less saturated fat and fewer calories than regular coconut milk as it's made with a rice milk base
Servings 4
Calories 223 kcal
- 1 onion chopped
- 1 clove garlic peeled
- 1 thumb-sized piece ginger peeled and chopped
- 1 red chilli diced
- groundnut oil
- 1/2 tsp turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp garam masala
- 400 g butternut squash peeled and diced
- 400 g tin chickpeas rinsed and drained
- 400 ml half-fat coconut milk or alpro coconut milk alternative
- 200 ml vegetable stock
- 150 g baby spinach
- 1 lime plus wedges to serve
Put the onion, garlic, ginger and chilli into a small food processor and blend to a paste.
Heat 1 tsp oil in a large pan and fry the paste for a few minutes with a pinch of salt, then add the spices, and fry for another minute before adding the squash and chickpeas.
Mix with the spices, then add the coconut milk and stock. Bring to a simmer and cook for 30 minutes until the squash softens and the sauce thickens.
Stir in the spinach until wilted, and squeeze in the lime juice to serve.
Steak burritos
Skirt steak, black beans, pickled jalapeños, feta, avocado and a little cayenne pepper makes for a fantastic burrito filling
Servings 2
Calories 462 kcal
- 40 g long-grain or basmati rice
- 1/4 tsp ground cumin
- 1/4 tsp dried oregano
- 1/8 tsp cayenne pepper
- 1/2 clove garlic crushed
- 1/2 lime juiced
- 200 g skirt steak fat trimmed
- oil for frying
BURRITOS
- 2 large wraps or flatbreads warmed
- 100 g cooked black beans warmed
- 30 g feta crumbled
- 1 small avocado mashed
- 1/2 spring onion sliced
- a few pickled jalapeños sliced
- 4 cherry tomatoes finely chopped
- a handful coriander leaves chopped
- Tabasco to taste
Put the rice in a small pan of salted boiling water and cook following pack instructions until tender. Drain, then keep warm.
Meanwhile, mix together the cumin, oregano, cayenne, garlic, lime juice and some salt and pepper in a small bowl.
Season the steak all over. Pour a little oil into a frying pan set over a high heat. Once it’s really hot, cook the steak for 2-3 minutes on each side, or until deep brown but still a little rare. Remove from the pan and put in a bowl. Pour over the lime juice mixture and leave to rest.
When ready to assemble the burritos, slice the steak into 1 ½cm-thick strips. Arrange the rice in lines on each wrap, leaving space at the bottom to fold up and enclose the fillings later. Divide the black beans, feta, steak strips and avocado, if using, between the wraps. Arrange all the remaining fillings and coriander leaves on top. Douse everything generously with hot sauce, then tightly wrap up each burrito, tucking up the wrap at the bottom before rolling from the side, so that the filling doesn’t fall out or drip.
Cajun chicken wraps with zingy slaw
Shop-bought cajun seasoning transforms chicken breasts in this fiery, high-protein wrap recipe. Add soured cream, coriander and red cabbage for colour and texture
Servings 2
Calories 549 kcal
- 2 large chicken breasts cut into bite-sized pieces
- 1 tsp sunflower oil
- 2 tbsp Cajun seasoning
- 1/4 red cabbage shredded
- 1/2 red onion thinly sliced
- 1 red chilli thinly sliced (de-seeded if you don’t like it too spicy)
- a small bunch coriander roughly chopped
- 1 lime juiced
- 4 tbsp half-fat soured cream
- 4 tortilla wraps
- hot sauce to serve
Put the chicken pieces into a bowl and add the oil, cajun seasoning and lots of salt and pepper. Leave to marinate for a few minutes while you make the slaw.
Tip the cabbage, onion, chili and coriander into a bowl with a little seasoning, and squeeze over the lime juice. Toss well.
Heat a non-stick frying pan until hot then cook the chicken for 4-5 minutes, tossing regularly, until charred and cooked through.
Spread 1 tbsp of soured cream onto each wrap, pile on some of the slaw, then top with the chicken pieces. Splash on some hot sauce and serve.
Mexican elotes
This is a classic way to eat corn in Mexico, and is usually bought from street vendors. Mexican crema is similar to soured cream, but saltier and creamier – perfect for cooling the fiery chilli powder in this recipe
Prep Time 3 hrs
Cook Time 20 mins
Total Time 3 hrs 20 mins
- 50 g butter
- 1 clove garlic crushed
- cayenne pepper
- 6 ears corn on the cob husks removed
- 50 g cotija or feta cheese
- a small bunch coriander chopped
- lime wedges to serve
- 100 g soured cream
- 50 g double cream
To make the crema, mix the soured cream and double cream with 1/4 tsp salt. Cover, and leave at room temperature for 3 hours. Keep out if using straight away, or chill and keep for up to 3 days.
Light the barbecue, and wait until the coals are grey and the flames have died down. Meanwhile heat the butter with the garlic and a pinch of cayenne in a small pan until melted, and season. Char the cobs for 10-15 minutes, continually turning, until the kernels are tender and lightly charred all over.
Brush the cobs with the melted butter, then spread the crema over evenly. Crumble over the cotija and sprinkle with a good pinch of cayenne pepper. Scatter with coriander and serve with lime wedges to squeeze over.
Green bean salad with mustardy dressing
Green beans taste delicious simply steamed, but they taste even better charred on a griddle pan and mixed with a mustardy dressing!
- 400 g fine green beans trimmed
- 2 tbsp olive oil
- 1 echalion shallot finely chopped
- 2 tsp Dijon mustard
- 1 1/2 tbsp white wine vinegar
- a pinch caster sugar
- to serve mint, parsley or dill
Heat a frying or griddle pan over a very high heat. Toss the green beans with 1 tbsp of the olive oil and season generously. Tip into the pan and cook for 4-5 minutes, turning every now and again, until blistered and cooked through.
Meanwhile, whisk together the remaining tbsp of oil, shallot, mustard, vinegar, sugar and 1 tbsp of water with some seasoning.
Tip the charred beans onto a serving platter and drizzle over the mustardy dressing. Scatter over the herbs.
Vegan overnight oats
All it takes is 10 minutes and four ingredients to make these vegan overnight oats. Finish with grated apple, coconut yogurt and maple syrup
- 125 g porridge oats
- 300 ml apple juice plus a splash (optional)
- 1 tbsp maple syrup
- 3 tbsp flame raisins or golden sultanas
- 2 apples grated
- 100 g dairy-free coconut yogurt
Mix together the oats, apple juice, maple syrup and raisins. Leave to soak overnight or for at least 1-2 hours.
To finish, stir through the grated apple and another splash of apple juice if you want it a bit looser. Divide between bowls and top with a dollop of yogurt and a drizzle of maple syrup.
Morning smoothie
Enjoy this refreshing smoothie made with mango and banana. Ready in a matter of minutes, this smoothie is perfect whether you're enjoying breakfast on the go or leisurely at home on the weekend.
- 2 mangoes
- 2 bananas
- 600 ml chilled orange juice
- 4 tsp honey
Asparagus and salmon parcels
Wrap salmon in parcels with asparagus, dill and capers to create plenty of buttery juices to go with this nutritious, protein-packed meal
Servings 2
Calories 516 kcal
- 250 g asparagus trimmed
- 2 x 120 g salmon fillets skin removed
- 1 clove garlic crushed
- 1 lemon zested and juice, plus wedges to serve
- 2 tbsp butter
- a handful dill chopped
- 1 tbsp capers
- 300 g new potatoes halved, large ones quartered
- 75 g frozen peas
Heat the oven to 200C/fan 180C/gas 6. Cut two 20cm x 20cm squares of baking paper and put each on top of a large piece of foil. Divide the asparagus between the squares of baking paper with the salmon fillets on top and season generously. Divide the garlic, lemon zest and juice, butter, dill and capers, then gather up the sides of the parcels to seal completely. Lift onto a baking tray and put into the oven for 15-20 minutes or until the salmon is cooked through.
Meanwhile, cook the new potatoes in a large pan of lightly salted boiling water for 10 minutes until tender to the point of a knife, adding the peas to the water for the final minute of cooking, then drain well.
Serve the potatoes and peas with the salmon, asparagus, all of the buttery juices and more lemon wedges, if you like.
