3 Healthy low calorie meals

3 Healthy low-calorie meals

Note: Hey folks! So I brought a new idea to add for low-carb vegetarian recipes. This will be very beneficial for the ones who are planning to diet and want to reduce fat. Low-carb is basically a diet with low carbohydrates, proteins sugary foods that help you to gain weight. So this category will provide you with the recipes, you can add into your diet plan. It will also make you healthy as well.

1.Basic Vegetable Cream Soup

The cauliflower can be supplemented by other vegetables: asparagus, spinach, red bell peppers, tomatoes, or more cauliflower. I made it once with the red Swiss chard stalks and it was very delicious! By using a fibrous herb, such as asparagus, strain the soup after pureeing through a sieve.

Makes almost 12 cups
1 lb. cauliflower
1 1/2 lbs. broccoli, (or one of the suggestions above)
2 Tbsp. extra-virgin olive oil
2 cloves garlic, minced
10 cups chicken stock
1 tsp. salt
1 Tbsp. Dijon mustard
1 tsp. dried tarragon leaves, or herb of your choice
Sea salt and freshly ground black pepper
Heavy cream, (if you like it.)

Trim the broccoli into pieces with cauliflower and chop coarsely. The core and each part of the cauliflower and the broccoli should be used too. Save a few tiny florets of broccoli to add later when serving.

Take a large pot, heat the oil over medium heat. Add the garlic and saute until it smells fragrant. Add the broccoli, cauliflower, stock, and salt one by one. Bring to a boil, turn down and cook at a lively simmer until the vegetables are soft about 20 minutes.

Add Puree in a food processor or blender - a blender works perfectly for this - with the mustard and tarragon add the broccoli florets and season according to taste. Thin the stock or water if the soup is too thick. Add the cream if you desire.

The dairy is not included in the count. It is optional.

Total Calories: 566
Fat: 31 grams
Carbs: 63 grams
Fiber: 33 grams
Protein: 31 grams

2.Low Carb Coleslaw

1/2 cup sour cream or low-cholesterol substitute
2 TB water
1 tsp cider vinegar
1 cup shredded cabbage
1/2 tsp celery seed
Artificial sweetener, to taste
1 tsp dried basil or crumbled dried rosemary (optional)

Combine both the sour cream and water gradually. Add the vinegar and stir well. Toss with the cabbage slowly. Stir in celery seeds and sweetener. Season with the basil or rosemary (if you want).

3.Smashed Cauliflower

 
1 large head cauliflower, cut into florets 
3 cups stock 
4 tablespoons butter, cut into pieces 
1 cup shredded white extra-sharp Vermont Cheddar (recommended: Cabot brand) 
1/4 cup grated Parmigiano 
Coarse black pepper and salt 
A generous grating nutmeg 

Put the cauliflower in a medium shallow pot or pan. Add stock in it now cover, and place the pot over high heat. When the liquid starts boiling, reduce heat to simmer and cook covered 10 minutes. 

Remove the cover, raise heat to medium-high, and allow the broth to reduce by half of its original quantity in  2 minutes. Add 2 tbs butter, along with grated cheeses, and smash the cauliflower with the help of masher to the same consistency as for mashed potatoes. 

Flavor the cauliflower with black pepper, a pinch of salt, and nutmeg.