Wednesday, May 22, 2013

more low-cal meals

I am SO proud of myself. It's been over a week of REALLY good eating! I mean... healthy-whole food type eating. GO HEATHER! But for real. 

Here are some things I've made lately that were really tasty! Try them out! 

  • 3 small green zucchinis
  • 5 oz tiger prawns, cooked
  • ½ cup cherry tomatoes, halved
  • water
  • for the avocado & basil sauce:
  • ½ cup of basil
  • ¼ of a ripe avocado
  • 1 cloves of garlic, minced
  • the juice of ¼ a lemon
  • salt and pepper
  1. Start by making the zucchini ‘pasta’. Slice off the two ends of each zucchini.
  2. Use a mandoline with the “julienne” attachment to make pasta like strips. OR if you do not have a mandoline, cut the zucchini into thin wide strips, lengthwise, then finely slice the strips, lengthwise again. You should have long, thin strips of zucchini that look like linguini.
  3. Bring water to a boil in a saucepan. Blanch the zucchini for 30 seconds, then rinse under cold water. You only want to just soften the zucchini slightly. Set aside.
  4. Cook your prawns, or defrost pre cooked prawns. Set aside.
  5. For the sauce, place the basil, avocado, garlic, lemon juice, and a pinch of salt and pepper in a food processor/blender. Blend until you have the consistency you like.
  6. Once the sauce is done, toss it in the bowl with the zucchini, prawns, and cherry tomatoes.
  7. Season lightly with salt and pepper.
  8. Serve warm, at room temperature, or chilled – it’s up to you!
  9. Enjoy!
Nutritional Information
Serving size: 1 Calories: 224kcal Fat: 5.9g Carbohydrates: 20.6g Sugar: 5.5g Fiber: 8.5gProtein: 26.3g

Pearl Couscous Salad with Lemon Asparagus and Tomato
Servings: 5 • Size: little over 1 cup • Old Points: 3 • Weight Watcher Points+: 4 pt
Calories: 170 • Fat: 4 g • Carb: 30 g • Fiber: 5 g • Protein: 6.3 g • Sugar: 0.0 g
Sodium: 10 mg (without the salt) • Cholest: 0 mg


  • 6 oz whole wheat pearl couscous
  • 3/4 lb thin asparagus spears, tough ends trimmed
  • 1 1/2 cups grape tomatoes, quartered
  • 1/4 cup red onion, minced
  • 1-1/2 lemons, juiced
  • 1 tbsp extra virgin olive oil
  • 2 tbsp fresh parsley, minced
  • Kosher salt, to taste
  • fresh cracked pepper, to taste


Bring a large pot of salted water to a boiladd asparagus and cook until tender, about 3 minutes. Remove with a large slotted spoon and rinse in a colander in the sink under cold water to stop it from cooking. Add the couscous to the boiling water and cook according to package directions.

No-Bake Energy Bites  -print this recipe HERE-
(makes 18-20 bites)

1 cup oatmeal
1/2 cup peanut butter (or other nut butter)
1/3 cup honey
1 cup coconut flakes
1/2 cup ground flaxseed
1/2 cup mini chocolate chips
1 tsp vanilla

Mix everything above in a medium bowl until thoroughly incorporated.  Let chill in the refrigerator for half an hour.  Once chilled, roll into balls and enjoy!  Store in an airtight container and keep refrigerated for up to 1 week.

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