300kcal Mexican Bean Pitta

About 2 ½ weeks into my weight-loss/fitness plan and I’m still pretty motivated. On my 500kcal days (5:2 diet) I’m having 200kcals of raw food (fruit/veg/nuts) for my breakfast/dinner. Today this consisted of – 1 carrot, 2 clementines, 100g cherry tomatoes, 100g red pepper, about 5 green olives, a few slices of pickled jalapenos, 2 spring onions and 8 almonds. This is actually quite a tasty and fulfilling lunch – I used to just eat a tin of soup for the same calories and it was nowhere near as satisfying.

Then for tea (dinner/supper….whatever you want to call it) I have 300kcals to play with.

*See my previous post for one option: Moroccan-style Vegetable and Chickpea Stew – I actually made this a 2nd time but changed the carrots & squash to cauliflower and substituted the cinnamon for curry powder and hey presto I had chana gobi for same number of kcals 🙂 *

Tonight though I tried something a little different….

Mexican inspired pitta pizza type thing

Ingredients

1 wholemeal pitta

150g re-fried beans (one of my favourite things ever)

2 or 3 spring onions

About 4 cherry tomatoes

1 heaped teaspoon of capers

2 teaspoons of jalapenos

Some fresh coriander

NB This is a rough guide! If you’re wanting to keep the calories down I wouldn’t mess too much with the amount of pitta or refried beans but an extra tomato or two isn’t going to make much of a difference. Also, if you don’t have capers or jalapenos or spring onions for that matter it shouldn’t impact too much; you could easily slice a bit of red onion or sprinkle a few chilli flakes on instead.

  1. Preheat the oven to 200°C
  2. Slice the pitta in half so you have two thinner pitta-shaped pieces of bread – put them on a baking tray
  3. Spread over your beans
  4. Slice/chop the tomatoes, spring onions, capes, jalapenos (or whatever other toppings you may be using) and sprinkle across your beany flatbreads
  5. Cook in the oven for around 10 – 15 minutes, you just want them to be hot and a little crispy
  6. Sprinkle with coriander and enjoy!

For non-dieters you may want to add cheese/vegan cheese or sour cream

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This is another adapted recipe from 5:2 Vegetarian by Celia Brooks

Another Low Calorie Recipe for January

One of my new year’s resolutions this year was to try to eat healthier and lose some weight (original ey!?). I’m hoping that reverting back to a mainly vegan diet (only sometimes picking the vegetarian option when eating out) will automatically contribute to this but I’m also going to make an extra effort by doing the 5:2 diet.

I know it might be ‘faddy’ but to me intermittent fasting makes some sense and I feel like I need structure otherwise I too easily drift into eating rubbish again. So, twice a week I am only eating 500 kcals. I am also going to do ‘rawtill4’ on these days – any raw recipes welcome!

Anyway I made this for my low calorie evening meals this week and it’s pretty tasty and filling so I thought I would share….

Moroccan-style Vegetable and Chickpea Stew

Totals 600 kcals – either 2 large portions or 3 or 4 smaller ones

Ingredients

8 spring onions

600g vegetables – I used celery, carrots and butternut squash but you could also use cauliflower, courgette, celeriac, peppers, turnips or swede etc…

200g tomatoes – I only had baby but it would be easier to use big ones

1 tin of chickpeas

2 tsp cumin

1 tsp cinnamon

½ tsp chilli flakes

4 tbsp tomato puree

1 tsp balsamic vinegar

Method

  1. Slice the spring onions and chop veg into bitesize pieces
  2. Put the onions and veg in a pan on highish heat with 4 tbsp of water and a sprinkling of salt, cover with a lid (or baking tray like I did) and steam
  3. Meanwhile, chop the tomatoes and assemble the rest of your ingredients
  4. When the veg is starting to soften around the edges chuck in the rest of the ingredients (nicely pre-assembled) and 250ml water
  5. Give it all a stir, bring to the boil and simmer until the veg is cooked.

Adapted recipe from 5:2 Vegetarian by Celia Brooks

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