low calorie recipes for tomatoes and basil

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Low-Calorie Meal Prep Masterpost #1

Enjoy and share this post!

Turkey Avocado Wrap (< 400 calories per wrap)

Mission garden spinach herb wrap (210 cal)

2 oz smoked turkey breast (60 cal per. 2 oz)

Avocado spread (1 avocado mashed, seasoned with salt, pepper, paprika) (80 cal per serving, 2 servings - enough for two wraps)

3 small slices from Roma tomato (17.5 cal, 35 cal per 1 Roma tomato)

Southwestern Hummus Wrap (< 400 calories)

Mission garden spinach herb wrap (210 cal)

Athenos roasted red pepper hummus (120 cal, 60 cal per 2 tbsp)

3 small slices from Roma tomato (17.5 cal, 35 cal per 1 roma tomato)

Simple truth power greens (25 cal, 1 serving)

1 tbsp whole kernel corn (approx. 15-18 calories)

Slow Roasted Lemon-Herb Salmon (<200 calories)

Salmon filet (110 calories)

Herb blend (mix together extra virgin olive oil with basil, oregano and mint, brush over salmon)

Sides

Brown rice

Organic broccoli florets and cauliflower sauteed in coconut oil

Vegetarian Sweet Potato SLIDERS

Okay. I’m going to keep this short and sweet (potato). All this recipe requires is cutting, stacking, skewing, baking, and freakin’ EATING. Get ready for this. 

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Ingredients:

-Sweet Potatoes (the thicker, the better)

-Spinach     -Basil      -Tomato         -Onion        -Tofu      

-Shredded or block cheese, sliced (your option)

-Wooden Skewers

Instructions:

     1. Pre-heat oven to 375 degrees.

     2. Cut sweet potatoes a half inch thick, so that you end up with round pieces as the “bread” for the sliders. You will need an even amount so that each slider has a top and bottom. 

     3. Begin stacking the ingredients above (or WHATEVER you want) on top of the bottom sweet potato slice. I did sweet potato, cheese, spinach, tomato, basil, onion, tofu, more cheese, and then sweet potato. 

     4. Puncture these furious looking sliders with a wooden skewer. 

     5. Place them on a baking sheet, and throw them into the oven for 30 minutes, or until the sweet potato on top is baked through. (use a toothpick to test this)

     6. You better share these with all your friends. You better. 

I hope you guys enjoy these EPIC sliders. Really easy, low-calorie, vegetarian, and ultra fun.

Check out my instagram “corn_onthebob“ for sweet recipes and awesomeness. 

Zucchini Pasta with Avocado Cream Sauce

Ingredients : 

  • 10 zucchinis
  • 1 small package cherry tomatoes
  • 3 avocados 
  • ½ a lemon (juiced) 
  • ¼ cup almond milk or other milk
  • 1-2 tablespoon garlic powder (to taste)
  • Salt & Pepper to taste
  • Basil (I used 6 leaves)
  • Red pepper flakes (I used 2 teaspoons)

Procedure : 

  • Roast the tomatoes at 350 for about 30 minutes. I sprinkled them with salt, pepper and powdered garlic.
  • Spiral the zucchinis into “noodles”. I use this lovely little contraption, but I know there are fancier ones out there. 
  • I sauteed them for about 10 minutes to make them soft & hot, but I like them a bit al dente. Just cook it to your liking. 
  • In a food processor (or you could maybe use an immersion blender) throw the avocados, the lemon juice, the basil, the garlic, 1 teaspoon of red pepper flakes, some salt and pepper, the almond milk and blend till really smooth. I heated it up in the microwave for a minute to make it warm. 
  • Top the zucchini noodles with the sauce & roasted tomatoes! Sprinkle with the extra red pepper flakes, some extra salt and pepper (and maybe a bit of parmesan!) 

Makes 4 meal size servings

Calorie count : 430