Category Archives: Under 500 Calories

Recipes under 500 calories. For those looking something more than a snack that is guilt free (for all those OC calorie counters)

Cashew Noodles With Brocolli And Tofu


 

Hey everyone. I know this post was supposed to be for yesterday but I was a bit preoccupied with certain thing but anyway here is you recipe for the week! I got this off This site and i just had to try it out and I have to say it is really really good! So I decided to share it with you all for you guys to try! Its healthy, easy and delicious!

CASHEW NOODLES WITH BROCCOLI AND TOFU

  • Servings: 4
  • Difficulty: easy
  • Print

Nutritional Info:

Per Serving:
480 calories (120 from fat),
13g total fat,
2.5g saturated fat,
85mg cholesterol,
600mg sodium,
67g carbohydrate
(5g dietary fiber, 4g sugar),
24g protein
Ingredients:
  • 1 large head organic broccoli, stemmed and cut into small florets
  • 3/4 pound enriched egg noodles
  • 3 tablespoons prepared ginger soy vinaigrette, divided
  • 1/4 cup roasted, unsalted cashews
  • 1 (8-ounce) package Thai or Teriyaki baked tofu, cut into 1-inch cubes
Method:

Bring a large pot of salted water to a boil, add broccoli and cook until al dente, 3 to 4 minutes. Using a slotted spoon, transfer broccoli to a large plate; set aside. Return water to a boil; add noodles and cook until al dente, 7 to 8 minutes; drain well. Meanwhile, put vinaigrette, cashews and 1/2 cup water into a blender and purée until smooth. Return hot noodles to pot along with cashew mixture, broccoli and tofu and cook over medium heat, tossing gently, until heated through, 1 to 2 minutes more; transfer to bowls and serve.

xoxo
Lara Krystle Novales
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Vegetarian Big Mac


Vegetarian Big Mac (burger) by Hungry Girl

Hungry Girl Vegetarian Big Mac

Calories:  234
Serves: 1

NUTRITIONAL VALUE
Fat: 2g
Sodium: 946mg
Carbs: 45g
Fiber: 9.5g
Sugars: 12g
Protein: 14.5g

I saw this recipe on the Hungry Girl Website and I was just stunned. One of the things I miss eating (because Im vegetarian) is a good burger. Now, Big Mac isn’t exactly the BEST burger in town (please don’t kill me) but its still a favourite past time. But because of this recipe I have to say, Vegetarians can eat Big Macs! plus those who are looking for a hea;lthier alternative to the over 500 calorie burger, well this is it! I hope you have a good time making this and eating it!

INGREDIENTS:

Sauce

  • 1 1/2 tbsp. fat-free Thousand Island dressing
  • 1/8 tsp. granulated sugar
  • 1/8 tsp. white wine vinegar
  • 1 tsp. finely minced onion or 1/2 tsp. dried minced onion

Sandwich

  • 2 portabella mushroom caps
  • 1 1/2 small light hamburger buns (1 top and 2 bottoms), or HG Alternative!
  • 1/4 cup shredded lettuce, divided
  • 1 slice fat-free American cheese
  • 1 tbsp. diced onion, divided
  • 3 hamburger dill pickle chips

INSTRUCTIONS:

  • To make the sauce, combine dressing, sugar, and vinegar in a small bowl. Mix well. Stir in minced onion and set aside.
  • Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Place mushroom caps side by side in the skillet, rounded sides down. Cover and cook until soft, about 4 minutes per side.
  • Place one bun bottom on a plate, and spread with half of the sauce. Top with half of the lettuce (2 tbsp.), followed by the cheese slice. Place one cooked mushroom cap on top, and sprinkle with half of the diced onion (1/2 tbsp.).
  • Spread remaining half of the sauce on the other bun bottom, and place it on the sandwich, sauce side up. Top with pickle chips and the remaining 2 tbsp. lettuce. Top with the remaining mushroom cap and remaining 1/2 tbsp. onion.
  • Add the bun top and open wide!

NOTES:

HG Alternative! Feel free to use 1 bun as opposed to 1 1/2 — just spread the 2nd half of the sauce on top of the 1st cooked mushroom (instead of the middle bun piece). Then your burger will have 194 calories, 1.5g fat, 854mg sodium, 38g carbs, 7.5g fiber, 12g sugars, and 12.5g protein (PointsPlus® value 5*).

xoxo
Lara Krystle Novales
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Vegetable Pasta


Vegetable Pasta (Meat Less Mondays)

Calories: 313
Serves: 6

Nutritional Serving:
Fat: 2g
Protein: 14g
Carbs: 64g
Sugar: 3g

INGREDIENTS:

  • 1 Pound whole-wheat Spagetti
  • 10 ounces mixed frozen vegetables, Thawed
  • 1 Teaspoon Freshly grated rosemary
  • 2 Teaspoons minced onions
  • 2 Teaspoons minced garlic
  • Salt and pepper to taste
  • 1/2 Cup Parmesan cheese

INSTRUCTIONS:

  1. Cook spaghetti according to directions
  2. In a skillet over medium heat, toss the mixed vegetables to warm them
  3. Mix rosemary, onion, garlic, salt, and pepper with the vegetables
  4. Pour vegetables over spaghetti and serve, springkling with Parmesan cheese

Tips: You can even add some button mushrooms so that your pasta can have a little bit of creamy-ness to it and you can have something like “meat” to sink your teeth into.

xoxo
Lara Krystle Novales
FACEBOOK | TUMBLR | TWITTER | INSTAGRAM

Cauliflower Crust


I found this neat recipe on my tumblr dashboard and decided to share it with you guys. I haven’t tried it yet personally but I will on Sunday!

Cauliflower crust

As some of you have been asking for the cauliflower crust recipe, I decided to write it down; I hope this helps.

1) These are the ingredients I used: cauliflower, eggs, carrots and parsley. Of course you can skip the carrots or the parsley or even add other things.
2) Shred the cauliflower, watch out for your fingers, it might hurt a little.
3) Shred your carrots and add them.
4) Cut the parsley to tiny pieces, add eggs, salt and pepper.
5) Mix everything well!
6) Get your pan and heat up some oil – I used olive oil.
7) Fill the mixture inside of the pan, disperse it a little and put the top back on the pan.
8) Wait about 8 minutes. As long as your cauliflower crust roasts, you can make a nice cup of tea and cut all other ingredients that you want to put on top of your crust, be creative, everything is possible and absolutely delicious!

9) Flip your crust -  It might be difficult and about to break – try to use a plate to flip it. Once you’ve managed this, let it roast on the other side for some more minutes.

10) Now decorate it with anything you want and enjoy this healthy heaven!

xoxo
Lara Krystle Novales
FACEBOOK | TUMBLR | TWITTER | INSTAGRAM

 

Rice Fried Vegetables


Meatless Monday

Rice Fried Vegetables

Hey guys! Meatless Mondays are back! FINALLY! I can share these yummy and healthy food recipes with you that I’ve gotten off my recipe books, online and from other people even some recipes I made myself. But today I’m sharing with you this delicious recipe from Vegetariantimes.com its a vegetable rice reversal, The vegetables are the dominant ingredients and the rice is just secondary.

NUTRITIONAL INFORMATON:

Per SERVING:
Calories: 292
Protein: 13g
Total Fat: 10g
Saturated Fat: 2g
Carbs: 41g
Cholesterol 159mg
Sodium: 400mg
Fiber: 8g
Sugar: 4g

INGREDIENTS:

  •  1 Tbs. plus 1 tsp. toasted sesame oil or peanut oil divided
  • 3 Large eggs, beaten
  • 3 large onions, chopped (1/4 cup)
  • 3 Tbs. minced fresh ginger
  • 4 cups chopped fresh broccoli
  • 1/2lb. chopped asparagus or green beans
  • 1 medium carrot, cut in thin slices on the diagonal (1/2 cup)
  • 2 cloves garlic, minced (2 tsp.)
  • 4 cups chopped kale, collards spinach or Swiss chard
  • 3 cups cooked brown rice
  • 2Tbs. low sodium soy sauce
  • 1 tsp. sriracha chile sauce
  • 1 1/2 cups frozen peas, thawed
  • 2/3 cup toasted sliced almonds

INSTRUCTIONS:

  1. Heat small skillet over medium heat for 1 minute.
  2. Add 1 tsp. oil and swirl to coat pan. Wait 30 seconds, then add eggs
  3. Tilt pan in all directions to let the eggs flow to the edges and cook 2-3 minutes, lifting cooked eggs to allow uncooked eggs to flow underneath.
  4. Flip omelet, and cook 30 seconds more, or until dry, but not browned.
  5. Transfer to plate.
  1. Heat large deep skillet or wok over medium heat 1 minute.
  2. Add remaining oil and swirl to coat Pan.
  3. Add green onions and ginger and Saute for 5 minutes or until onions are soft
  4. Stir in broccoli, asparagus, carrot and garlic and stir fry 8-10 minutes, or until vegetables are crisp-tender.
  5. Fold in Kale with tongs. Cook 2 minutes or until kale is bright green and slightly wilted.
  6. Stir in rice, soy sauce, egg strips and sriracha chile sauce.
  7. Serve topped with peas and almonds