Low-Calorie Meal Prep Your Day

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10 Ways To Low-Calorie Meal Prep For Your Day

 

Hi there! I hope that you liked the Low-Calorie Meal Prep For Your Day video. I was I was able to feature it here.

Thanks for visiting Live Well Corner today. This is Marc Gil . It’s awesome to see your smiling face over here. I’m really into great diet-friendly cooking videos. It would seem that you feel the same. 🙂

I get pretty excited about checking out good healthy cooking vids. It’s nice to know that I’m not the only one. 🙂

Moving on…

Clearly, there are many diet plans in the world. If you’re like me, you’re probably overwhelmed by all of the options.

It’s for this reason that, when a particular diet has been chosen, and you’re looking to prepare your own tasty meals, you want to avoid looking outside of your chosen diet for meal options. Straying from your original chosen plan may very well lead to failure. You’re quite likely to find yourself needing to start all over.

This is why you definitely want to compile a small library of recipes that fit within your particular diet plan. If you’re going low-calorie, then compile low-calorie recipes.

If you really did enjoy the Low-Calorie Meal Prep For Your Day video, then you’ll probably love my  Healthy Eating For A Week Cookbooks right here on the site.

Healthy Eating For A Week are Quick & Easy Recipes which enable to watch your calorie intake while eating tasty dishes that leave you feeling full.

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Wishing you health and happiness,

Marc Gil

Recipes

1. Mixed Berry Snack-sized Smoothie

Ingredients

for 1 serving

  • 2 tablespoons

     milk, of choice or water

  • ½ cup

     greek yogurt(140 g)

  • ½ cup

     mixed berries, frozen (60 g)

Preparation
  1. Combine all ingredients into a blender.
  2. Mix until consistency is smooth. Serve.
  3. Enjoy!

2. Egg White Breakfast Cups

Ingredients

for 6 servings

  • 2 cups

     spinach, 14 calories (80 g)

  • 1 roma tomato, 11 calories
  • 2 cups

     egg white, 250 calories (480 mL)

  • salt, to taste, 0 calories
  • ½ teaspoon

     pepper, 0 calories

Preparation
  1. Preheat the oven to 350˚F (180˚C).
  2. Lightly grease a muffin tin.
  3. Then divide equally the spinach across 6 cups.
  4. Dice the tomato, then fill the cups with the tomato and egg whites.
  5. Season with salt and pepper.
  6. Bake for 15 minutes, or until the whites have set.
  7. Serve hot.
  8. Enjoy!

3. Meal Prep Pesto Chicken Pasta

Ingredients

for 4 servings

  • 1 tablespoon

     oil

  • salt, to taste
  • 1 lb

     large chicken breast, cooked and diced (453 g)

  • 2 cups

     asparagus, cut into 1 1/2-in/38-mm pieces(250 g)

  • 10 oz

     cherry tomatoes, halved (285 g)

  • ⅔ cup

     pesto (150 g)

  • 2 cups

     whole wheat penne, measured dry(200 g)

  • parsley, for garnish
Preparation
  1. Heat the oil in a large nonstick skillet. Toss in the asparagus, season with a bit of salt, and sautée until the begin to soften, about 3 minutes.
  2. Pour on the pesto, pasta, and chicken and stir to combine.
  3. Toss in the cherry tomatoes and give everything a stir to combine and warm through.
  4. Distribute pasta mixture evenly between 4 tupperware containers.
  5. Top with parsley for garnish.
  6. Can be refrigerated up to 4 days.
  7. Enjoy!

4. Shrimp And Asparagus Stir Fry

Ingredients

for 4 servings

  • 4 tablespoons

     olive oil

  • 1 lb

     raw shrimp (455 g)

  • 1 lb

     asparagus (455 g)

  • 1 teaspoon

     salt

  • ½ teaspoon

     crushed red pepper

  • 1 teaspoon

     garlic, minced

  • 1 teaspoon

     ginger, mince

  • 1 tablespoon

     low sodium soy sauce

  • 2 tablespoons

     lemon juice

Preparation
  1. In a large frying pan, heat 2 tablespoons olive oil over medium-high heat.
  2. Add shrimp to the pan, then season with ½ teaspoon of salt and ½ teaspoon crushed red pepper. Cook until the shrimp is pink. Remove the shrimp from the pan and set aside.
  3. In the same pan, heat 2 tablespoons olive oil and add asparagus.
  4. Add ginger and garlic, then season with ½ teaspoon of salt. Stir frequently and cook until the asparagus is tender-crisp.
  5. Return the shrimp to the pan, then add soy sauce. Stir until the ingredients are well combined. Just before the dish is ready, add lemon juice, stir once more, then serve while hot.
  6. Enjoy!

5. Slow Cooker Sesame Chicken

INGREDIENTS:

For the sesame chicken:

3 (8 ounce) chicken breasts

1 teaspoon ground pepper

⅓ cup low-sodium soy sauce

⅓ cup honey

2 tablespoons tomato paste

3 cloves garlic, minced

1 teaspoon sriracha

1 teaspoon ground ginger

1 teaspoon sesame oil

2 tablespoons rice vinegar

¼ cup water-

1 tablespoon cornstarch

6 cups broccoli

For the garnish:

2 teaspoons sesame seeds

2 tablespoons green onions

PREPARATION:

1. Cut the chicken breasts into bite-size pieces and place in a slow cooker.

2. Season the chicken with pepper. Add low-sodium soy sauce, honey, tomato paste, garlic, sriracha, ground ginger, sesame oil, and rice vinegar. Stir and cover.

3. Cook on low for 2 hours.

4. Remove the chicken from the slow cooker. Mix water and cornstarch to make a slurry and pour into the leftover juices.

5. Cover and let sit on low for 15 minutes.

6. In the meantime, steam broccoli in a colander over some boiling water. Cover with a lid and let sit for 8-10 minutes or until the broccoli is soft.

7. Add the chicken pieces back into the sauce and stir until chicken is well-covered.

8. Serve chicken on top of the broccoli.

9. Enjoy!

6. Tomato, Avocado, & Egg Salad

Ingredients

for 1 serving

  • 1 hard-boiled egg, diced
  • ¼ cup

     avocado, cubed(35 g)

  • ¼ cup

     roma tomato, diced(50 g)

  • salt, to taste
  • pepper, to taste
Preparation
  1. Combine all ingredients in a small bowl.
  2. Mix until combined. Serve.
  3. Enjoy!

7. Peanut Butter Oat Energy Balls

Ingredients

for 6 servings

  • ½ cup

     rolled oats (50 g)

  • ⅓ cup

     peanut butter(80 g)

  • 1 tablespoon

     honey

  • 1 tablespoon

     dark chocolate chip, optional

  • salt, to taste
Preparation
  1. Combine all ingredients in a small bowl and mix until thoroughly combined.
  2. Chill in the refrigerator for 30 minutes.
  3. Use a spoon or tablespoon to evenly divide the mixture into 6 balls. Use your hands to form the ball.
  4. Enjoy one now and save the rest for later by storing them in a sealed container in the refrigerator up to 1 week.
  5. Enjoy!
8. Pesto Chickpea Snack Salad
Ingredients

for 1 serving

  • ⅓ cup

     chickpeas (65 g)

  • ⅓ cup

     cherry tomato, halved (65 g)

  • 1 tablespoon

     feta cheese

  • 1 teaspoon

     pesto

Preparation
  1. Combine all ingredients in a small bowl.
  2. Mix thoroughly. Serve.
  3. Enjoy!

9. Apple Snack Dippers

Ingredients

for 1 serving

  • ⅓ medium red apple, sliced
  • ¼ cup

     greek yogurt (70 g)

  • 1 tablespoon

     chopped nut

  • 1 teaspoon

     honey

  • cinnamon, to taste
Preparation
  1. Combine the Greek yogurt, nuts, honey and cinnamon in a small bowl and mix to combine.
  2. Serve with apple slices.
  3. Enjoy!

10. Black Bean & Quinoa Snack Bowl

Ingredients

for 1 serving

  • ¼ cup

     quinoa, cooked(40 g)

  • ¼ cup

     black beans (40 g)

  • ¼ cup

     red onion, diced(35 g)

  • 2 tablespoons

     corn

  • 1 tablespoon

     fresh cilantro

  • 1 teaspoon

     lime juice

  • salt, to taste
  • pepper, to taste
Preparation
  1. Combine all ingredients in a small bowl.
  2. Mix until combined and serve.
  3. Enjoy!

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