21 Noom Diet Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Healthy Apple Crumble

Sugar-Free Apple Crumble (Vegan) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’]

Delicious sugar-free apple crumble with oat crumble topping! Highly customizable and easy to make, this low-calorie gluten-free treat is perfect during fall and can even be frozen. Nutrient-rich, fragrant and crowd-pleasing!

Ingredients

• 1 banana (thinly sliced)
• 2 apples (somewhat finely chopped)
• 2 dates (chopped)
• 2 tsp cinnamon
• Pinch of ginger & nutmeg
• 1 tsp lemon juice
• 1 ½ cup rolled oats (135 g)
• 1 oz walnuts (crushed (30 g))
• 5 tbsp applesauce
• 1 tsp vanilla extract
• Pinch of salt

Instructions Make the Filling

1. Preheat your oven to 375° F (190° C) and get a small baking dish.
2. Prepare the fruity filling by placing the sliced banana, apples and dates into a medium-sized bowl. Add the cinnamon, ginger, nutmeg and lemon juice, then toss until everything is nicely coated with the spices.
3. Transfer into your prepared baking dish and bake for 8-10 minutes, just until the fruit starts to bubble.

Make the Oat Topping

1. While the first layer is baking, combine the rolled oats with the applesauce, crushed walnuts, vanilla extract and salt using the same bowl as before. Mix well with a spoon.
2. If you want your crumble topping to be sweeter, just add 2 tbsp of maple syrup or brown sugar at this stage.

Assemble the Apple Crumble

1. Once the apple and banana mixture becomes soft and fragrant, take it out of the oven and top evenly with the oat crumble topping.
2. Return the dish to the oven and bake for another 15-20 minutes, or until the oats are slightly golden and crisp.
3. Let your apple crumble cool for 5-10 minutes before serving warm on its own or topped with vegan ice cream.

2. Nice Cream

Nice Cream is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 ripe bananas, peeled, sliced and frozen
• 1/2 cup milk of choice
• 1 tsp vanilla extract
• Pinch of salt
• Optional add-ins: 2 tbsp cocoa powder or 1/4 cup peanut butter

Instructions

1. 1. Blend frozen bananas with milk until smooth and creamy.
2. 2. Add vanilla and salt; blend again until well combined.
3. 3. Add optional cocoa powder or peanut butter and blend to incorporate.
4. 4. Serve immediately or freeze briefly for a firmer texture.

3. Grilled Chicken Pita Pocket

Grilled Chicken Greek Pita Pockets Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT4H25M · Yield: 6

Chicken is marinated in a Greek marinade before being grilled to juicy perfection. Pile on your favorite toppings to make these Greek chicken pitas your own!

Ingredients

• 2 tablespoons olive oil
• 3 tablespoons plain Greek yogurt
• 2 tablespoon white wine vinegar
• 1 tablespoon minced garlic cloves
• 1 1/2 tablespoons Greek Seasoning
• 1 large lemon, juiced
• Zest of 1 large lemon
• 1/2 teaspoon salt
• 1 teaspoon pepper
• 1 lb. Chicken Breasts
• Chicken Marinade
• 1 lb. Greek Marinated Grilled Chicken, sliced thin
• Pita Pockets
• Baby Spinach or Shredded Romaine Lettuce
• Thinly Sliced Red Onion
• Chopped or Thinly Sliced English Cucumber, unpeeled
• Artichoke Hearts, quartered
• Kalamata Olives
• Chopped Tomatoes
• Tzatziki Sauce
• Fresh Dill
• Crumbled Feta

Instructions

1. Pound the chicken so it is even thickness.
2. Measure the marinade ingredients into a large glass measuring cup or mixing bowl. Whisk using a wire whisk until well combined.
3. Add the chicken to a glass bowl or other container. Then, pour the marinade over, cover, and transfer to the refrigerator. Allow the chicken to marinate for at least 4 hours.
4. Preheat the grill to 450ºF.
5. After marinating, remove the chicken from the marinade, and pat dry.
6. Cook the chicken on the preheated grill for 5 minutes per side, or until the chicken reaches 165ºF at the thickest part. (Note: If you don’t want to grill the chicken, my Greek chicken recipe has detailed instructions on how to bake or pan fry it instead. An indoor grill pan may also be used.)
7. Remove the chicken from the grill. Let it rest on a plate for 5 minutes. Then, slice the chicken into thin strips.
8. Stuff pitas with chicken and additional toppings in desired amounts. (Note: I like to warm the pita bread in the oven for a few minutes before assembling. This helps prevent it from breaking or cracking.)
9. Add crumbled feta cheese and fresh dill for garnish.

4. Nut Roast

Best Vegetarian & Vegan Nut Roast Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT45M · Cook: PT70M · Total: PT115M · Yield: [’10’]

Insanely tasty and incredibly satisfying, just proving that you don’t need meat to complete a dish. Our nut roast is bursting with flavor, packed with nuts, lentils, veggies & herbs, this is the best vegan nut roast you’ll ever taste! Perfect for Thankgiving dinner, Christmas dinner or Sunday lunch

Ingredients

• 3½ ouces Brazil nuts
• 3½ ouces walnuts
• 3½ ouces hazelnuts
• 3½ ouces pecans
• 2 parsnips (roughly diced)
• 2 tablespoons olive oil
• 2 red onions (finely chopped)
• 1 fresh red chilli (finely chopped)
• 3 cloves of garlic (minced)
• 7 ouces brown lentils (cooked)
• 7 ouces chestnut mushrooms (finely sliced)
• 5 ouces carrots (grated)
• 1 red pepper (finely chopped)
• 2 tablespoons tomato paste
• 3½ ounces wholemeal breadcrumbs
• 2 sprigs fresh rosemary (finely chopped)
• 1 sprig fresh sage (finely chopped)
• 9 sprigs fresh thyme (finely chopped)
• ¼ teaspoon ground allspice
• ¼ teaspoon smoked paprika
• ¼ teaspoon ground nutmeg
• 1 cup vegetable stock
• 3½ ounces cooked chestnuts (crumbled)
• Zest of 1 orange
• Salt and pepper (to taste)
• Vegan butter to prepare loaf tin

Instructions

1. Preheat your oven to 180°C/356°F
2. Spread your Brazil nuts, walnuts, hazelnuts, and pecans over a baking tray and put them in the oven, and roast them for 8 minutes, when done set them aside to cool
3. Meanwhile, while your nuts are roasting, add your chopped parsnips to a pan of boiling salted water and cook until they are soft, approximately 10 – 15 minutes. When they are cooked, drain the water and then return them to the pan, mash them, and set them aside
4. Over medium heat, heat your olive oil in a large frying pan, and add the onions and fry for approximately 12 – 15 minutes until they have turned dark brown and are starting to caramelize, stirring often to stop the onions from sticking and burning. Next, add in your red chili and garlic, stir to combine, and cook for 1 minute. Now add in your brown lentils, mushrooms, carrots, red pepper, and tomato paste and stir to combine and cook them until the carrot has started to soften approximately 15 – 20 minutes
5. Next, add in your breadcrumbs, fresh rosemary, fresh sage, fresh thyme, ground allspice, smoked paprika, ground nutmeg, and stir to combine. Now, pour in your vegetable stock, stir to combine all of the ingredients, and simmer over a very gentle heat until all the liquid has been absorbed. Remove your pan from the heat
6. Take the cool roasted nuts and place half of them in your food processor and blitz them until they are a fine nut meal. Roughly chop the remaining nuts into varying sizes to your own preference. Roughly break up the cooked chestnuts. Add the nut meal, the chopped nuts, chestnuts, and stir to combine. Now add your orange zest, add the amount that you personally prefer. Finally, take your mashed parsnips and add them to the nut roast mixture, folding them in to create a well combined thick mixture. Taste and season with salt and freshly ground black pepper
7. Next, wipe vegan butter all over the insides of your loaf tin, to ensure the nut roast doesn’t stick.
8. Now, add the nut roast mixture into the prepared loaf tin. Press firmly down on the mixture so it compacts tightly into the loaf tin and then ensure you have a smooth even top in line with the loaf tin.
9. Place your prepared nut roast on a baking tray. Cover with foil and bake for 1 hour, then remove the foil and bake for a further 10 minutes. When your nut roast is ready, it’ll be dark brown on top, remove it from the oven and leave it to cool for 10 – 15 minutes. Remove from the loaf tin by placing a plate on top of the loaf tin and then turning it upside down, your cooked nut loaf should easily fall out of the tin. To serve, cut into slices and serve with all the trimmings!

5. Avocado Brownies

Flourless Avocado Brownies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘8’, ‘8 servings’]

Fudgy keto flourless brownies! READ FAQs before making these!

Ingredients

• 2 large eggs (or Bob’s Red Mill Egg Replacer)
• 1 medium, ripe, hass avocado (3/4 cup)
• 1/4 cup melted ghee (lard, coconut oil, or butter substitute)
• 1/4 cup unsweetened, unsalted almond butter, cashew butter (or sunflower seed butter for nut-free)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/3 cup Lakanto or preferred granulated sweetener
• 1/3 cup cacao powder
• 1 tsp vanilla extract
• 2 tablespoons gelatin (optional, makes them chewy)
• 1/2 cup low-carb chocolate chips or chopped-up chocolate

Instructions

1. Pre-heat oven to 350F.
2. Line a small baking dish, like a loaf pan with parchment paper.
3. In the bowl of your food processor combine the avocado, eggs, fat and nut butter and blend until smooth. Then add the remaining ingredients.
4. Blend on medium, low power until just smooth. No more than 30 seconds. If you overmix the batter they will be cakey. You can use a spatula to scrape down the mix and then fold it together, mashing up any chunks of avocado left.
5. Use the spatula to transfer the batter to the baking dish and smooth it out evenly.
6. Top with fun things.  I’m partial to chocolate chips!
7. Bake for 25 minutes. Until the edges begin to separate from the sides.
8. Remove from the oven and let it cool for 15 minutes before handling.
9. Pick it up, carefully, by the parchment paper and set it on a cutting board.
10. Cut into 8 squares! Enjoy! Store leftovers in Tupperware in the fridge for up to a week.

6. Strawberry Oatmeal Breakfast Bars

Strawberry Oatmeal Bars is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: [’16’, ’16 Bars’]

Easy 5-Ingredient Vegan Strawberry Oatmeal Bars made gluten-free, dairy-free, and egg-free. This simple yet delicious berry dessert is fun for a healthier treat!

Ingredients

• 3 cups fresh strawberries
• 2 Tbsp granulated sugar or pure maple syrup
• 1 Tbsp gluten-free all-purpose flour*
• Pinch sea salt
• 1 cup gluten-free all-purpose flour
• 1 cup gluten-free rolled oats
• ½ cup coconut oil or butter (melted)
• ¼ cup granulated sugar or pure maple syrup**
• Pinch sea salt
• 1 cup powdered sugar
• 2 Tbsp water or lemon juice

Instructions Make the Crust & Topping:

1. Preheat the oven to 350 degrees Fahrenheit and line an 8” x 8” baking dish with parchment paper.
2. Add all of the ingredients for the crust and topping to a large bowl and stir well until everything is combined. The dough should be somewhat crumbly and not over oily.
3. Measure out ½ cup of the mixture and set it aside to reserve as the crumble topping. Transfer the remaining crust mixture to the parchment-lined prepared pan and press it into an even layer.
4. Use a fork to poke several holes into the crust.
5. Bake the crust for 15 to 20 minutes, or until it is just slightly golden brown.

Make the Strawberry Filling:

1. While the crust is baking, prepare the strawberry mixture. To do so, transfer the strawberries and granulated sugar (or pure maple syrup) to a saucepan with 2 tablespoons of water. Cover the pan and heat it on the stove top over medium heat.
2. Allow the mixture to come to a full boil and cook until the strawberries are very soft and much liquid is seeping out, about 8 to 10 minutes. Mash the strawberries using a spoon or fork until they reach your desired texture. Stir in the gluten-free all-purpose flour (or tapioca flour or corn starch) and continue cooking without the lid until the strawberry filling is nice and thick, about another 2 to 3 minutes.

Make the Bars:

1. Once the crust is out of the oven, pour the strawberry filling mixture over it and spread it evenly. Sprinkle the reserved crumble mixture on top.
2. Bake for 22 to 30 minutes, or until the topping is golden-brown.
3. Remove the strawberry oatmeal bars from the oven and allow them to cool completely before slicing and serving.
4. Serve with a scoop of vanilla ice cream and fresh berries for an even more decadent dessert.

7. Cauliflower Shrimp Fried Rice

Cauliflower Shrimp Fried “Rice” is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘4’]

Watching your carbs? Then this Cauliflower Shrimp Fried “Rice” is the perfect, healthy, quick and easy meal that’ll satisfy that fried rice craving, without the rice!  

Ingredients

• 1 head fresh cauliflower ((will be approx 4 cups riced) see recipe notes)
• 1 lb shrimp (see recipe notes)
• 2 cups carrots, diced
• 2 cups peas, fresh or thawed if frozen (see recipe notes)
• 1/2 cup white onion, diced
• 4 cloves garlic, minced
• 2 tablespoons fresh ginger, minced
• 2 large eggs, whisked
• 1/3 cup soy sauce, low sodium
• 1 tablespoon sesame oil, divided
• 2 tablespoons seasoned rice vinegar
• 1 tablespoon hoisin
• 1 tablespoon vegetarian oyster sauce (optional)
• 1/2 tablespoon olive oil
• 3/4 teaspoon kosher salt, divided

Instructions

1. In a large sauté pan on medium heat, melt 1/2 tablespoon of butter. Add shrimp and cook approximately 90 seconds per side until pink. Season with 1/2 teaspoon of salt.  Remove from pan and set aside.
2. Add other 1/2 tablespoon of butter to pan and melt and then add eggs and scramble with remaining 1/4 teaspoon of salt.  Remove from pan and set aside with the shrimp.
3. Add sesame oil to pan and add garlic, onion, carrots, peas, and ginger and sauté for about 4-5 minutes, stirring often.
4. In a small bowl create the sauce by mixing soy, vinegar, hoisin, and oyster sauce and whisk.
5. Add cauliflower to sauté pan, stir, and then add sauce mixture.  Turn heat to medium high stir again so everything is well combined, then flatten in all in the pan and let “fry” for approximately 7 minutes.  Give it one more gentle stir, flatten, “fry” again for 3-5 minutes allowing the cauliflower to brown and crisp a little.
6. Add shrimp and eggs back to pan. Stir to combine top with remaining sesame oil (if desired) and serve!

8. Raspberry Smoothie

Raspberry Smoothie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT1M · Total: PT6M · Yield: [‘2’]

This raspberry smoothie recipe is full of berries, banana and Greek yogurt, all blended up into smooth and creamy perfection!

Ingredients

• 1 1/2 cups apple juice
• 1 banana
• 1 1/2 cups frozen raspberries
• 3/4 cup vanilla Greek yogurt
• 1 tablespoon honey
• fresh raspberries and mint sprigs for garnish (optional)

Instructions

1. Place the apple juice, banana, raspberries, yogurt and honey into a blender.
2. Blend until smooth.
3. Pour into 2 glasses and serve, topped with raspberries and mint sprigs if desired.

9. Ground Turkey Lettuce Wraps

Ground Turkey Lettuce Wraps with Cilantro Lime Dressing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: 8

You’ll love these ground turkey lettuce wraps with cilantro lime dressing! They’re healthy and full of amazing flavor. The slaw adds a delicious crunch!

Ingredients

• ½ batch Creamy Cilantro Slaw
• 1 batch Ground Turkey Taco Meat
• 8 leaves butter lettuce (washed and dried)

Instructions

1. Assemble each lettuce cup taco with ? of the Creamy Cilantro Slaw and ? of the Ground Turkey Taco Meat.

10. Spinach Tomato Omelette

Spinach Tomato Omelette is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 6 large eggs
• 1 cup spinach, chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup shredded cheese (cheddar or your choice)
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. 1. Beat eggs with salt and pepper in a bowl.
2. 2. Sauté spinach and tomatoes in olive oil until just wilted.
3. 3. Pour beaten eggs over vegetables; cook over medium heat until edges set.
4. 4. Sprinkle cheese over omelet and fold to finish cooking.
5. 5. Slice into four portions and serve.

11. Avocado and Egg Lunch

📋 Avocado and Egg Lunch is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT3M · Cook: PT7M · Total: PT10M · Yield: [‘1’]

This Noom recipe from Platter Talk is fast and healthy!

Ingredients

• 1 Avocado (Peeled, sliced into 8 wedges)
• 1 Egg (poached)
• 8 stalks Baby asparagus (roasted)
• 1 tbsp Balsamic vinegar
• Black pepper (fresh ground)

Instructions

1. Pre-heat oven to 350° F.  Place baby asparagus on small baking sheet, pour a little olive oil over it and shake and roll a bit, to help coat the stalks. Pour a tablespoon of balsamic vinegar over the stalks and roll them in it.
2. Bring a small pot of water to a boil. Next place the asparagus in the oven,  for 5 to 7 minutes, taking care to not leave it in too long!  Poach the egg for about 3 minutes.
3. While the egg is poaching and asparagus is in the oven, peel and wedge the avocado and place on a plate in spiral form.
4. Place asparagus between wedges of avocado, and plate the poached egg in the center. Garnish with fresh ground black pepper and additional balsamic vinegar if desired.

12. Vegan Peanut Butter Cookies

Vegan Peanut Butter Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’16’, ’16 cookies’]

These vegan peanut butter cookies are soft, chewy, easy, and have only 4 ingredients! There are no eggs in these old fashioned peanut butter cookies.

Ingredients

• 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
• 1 cup smooth/creamy peanut butter
• 1/2 cup granulated sugar
• 1 cup all-purpose flour

Instructions

1. Preheat oven to 325F. Move the rack to the middle of the oven. Line a large baking sheet with a Silpat non-stick mat or parchment paper. 
2. Prep your flax egg and let it sit for about 10 minutes.
3. Add the peanut butter, sugar, flour, and flax egg to a large mixing bowl. Using an electric hand mixer on low speed, mix until combined.
4. Roll the batter into balls (mine were just shy of 1.5″ each, makes about 16-18 cookies). Use a fork to press them down a bit (make a criss-cross pattern). Space them about an inch apart since they do spread a bit.
5. Bake the cookies for 18-20 minutes (I baked mine for 20).
6. The cookies will likely seem too soft when you take them out of the oven, but that’s ok. They will firm up as they cool. Carefully remove them from the baking sheet and let them cool on a cooling rack.
7. Store cookies in an airtight container as soon as they’ve cooled. Their final texture is slightly crumbly when you bite into it, but soft and chewy inside.

13. Roasted Vegetable Wrap

Easy Roasted Vegetable Wrap is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

Filling and flavorful, this low-carb roasted vegetable wrap is fully loaded with tender-crisp oven-roasted vegetables, plus crumbly feta, leafy spinach, and zesty pesto mayo.

Ingredients

• 2 portobello mushrooms, gills removed and cut into slices
• 1 red bell pepper, thinly sliced
• ½ red onion, thinly sliced
• 1 small zucchini, cut into thin spears
• 1 tablespoon olive oil
• ¼ teaspoon kosher salt, or to taste
• ¼ teaspoon coarse ground black pepper, or to taste
• ¼ cup pesto ((see my recipe for homemade basil pesto))
• ¼ cup mayonnaise
• 4 large wraps
• ¼ cup crumbled feta cheese ((I use reduced-fat))
• a few handfuls of fresh baby spinach

Instructions

1. Preheat oven to 425°F. Toss vegetables on a sheet pan with olive oil, salt and pepper. Roast for 15 minutes, stir, and continue roasting until browned and tender, 10 to 15 minutes.
2. Meanwhile in a small bowl, mix pesto with mayonnaise until combined. Spread evenly onto wrap, leaving about a 1-inch border around the edges of wrap.
3. Arrange one fourth of the roasted vegetables in the middle of each wrap, top with one fourth of the feta cheese, and a handful of spinach. Wrap tightly. Repeat with remaining wraps. Enjoy immediately.

14. Chocolate Protein Donuts

Chocolate Protein Donuts (Sugar Free, Low Carb) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: 7

Enjoy some delicious glazed chocolate donuts without breaking your diet! Our chocolate protein donuts only look sinful, they’re made with healthy ingredients, are high in protein, and are dairy free and soy free!

Ingredients

• 1/2 cup granulated erythritol (like Swerve)
• 3 eggs
• 3 Tablespoons ground flaxseed
• 2 Tablespoons oil
• 2 Tablespoons unsweetened coconut milk
• 2 teaspoons vanilla
• Stevia drops, to taste (I used about 1/2 a dropper)
• 1/2 cup + 2 Tablespoons gluten free chocolate brown rice protein powder
• 2 Tablespoons coconut flour
• 1 Tablespoon cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3 Tablespoons powdered Swerve
• 2 Tablespoons vanilla (or chocolate) gluten free brown rice protein powder
• 1 teaspoon vanilla
• 2 Tablespoons unsweetened coconut milk or water

Instructions

1. Preheat oven to 350 degrees F.
2. Prepare a large non-stick donut pan by spraying oil into each well of the donut pan (including the middle part that makes the donut hole). Make sure to oil the pan even if it’s non-stick.
3. In a medium bowl, whisk together the granulated erythritol/Swerve, eggs, oil, flaxseed, vanilla, coconut milk, and stevia drops. Set aside.
4. In a small bowl, whisk together the brown rice protein powder, coconut flour, cocoa powder, baking powder, baking soda, and salt.
5. Add the dry ingredients to the wet ingredients and mix well until a thick batter forms.
6. Spoon the batter evenly into the prepared pan about 3/4 full and smooth out the batter. Don’t overfill these or they will be harder to get out of the pan.
7. Bake for 14-15 minutes.
8. Most donut pans are for 6 donuts, so you can take the little bit of extra batter and add it to a mini muffin pan or mini donut pan and bake it for about 12 minutes.
9. Cool the donuts in the pan for about 15 minutes, then scrape around the donuts with a plastic knife to loosen the donuts and then remove the donuts from the pan. Cool completely before glazing.
10. For the glaze: stir together the powdered erythritol, protein powder, vanilla, and coconut milk or water until a glaze forms. I made my glaze a bit thick, but you can add a little bit more coconut milk (1/2 to 1 teaspoon) until its the thickness you like.
11. Top the donuts with the sugar free glaze and add your favorite sprinkles.
12. Store in an airtight container for up to 3 days.

15. Low-Calorie Chicken Tortilla Soup

Easy Low Calorie Chicken Tortilla Soup with Rotisserie Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘5’, ‘5 servings’]

This chicken tortilla soup is incredibly healthy, low calorie, and easy. In just 10 minutes you can have a delicious ready to eat or freeze for meal planning.

Ingredients

• 2 cups Rotisserie Chicken (shredded)
• 16 oz chicken broth (1 container)
• 1/3 cup sweet onions (diced)
• 1/3 cup red peppers (diced)
• 14.5 oz diced tomatoes (fire roasted, 1 can)
• 15 oz black beans (1 can)
• 7 oz sweet corn (half a can)
• 1 tbsp chili powder
• 1 tsp salt (pink himalayan)
• 1/2 tsp black pepper
• 1/4 tsp olive oil (or avocado oil)
• 5 tbsp cotija cheese
• 5 tbsp tortilla strips
• 1/4 cup cilantro
• 1 whole lime
• 1 whole avocado

Instructions

1. First set your stove to medium heat or an Instant Pot to saute mode on medium heat
2. Once your pot is warm, spray with olive or avocado oil. Then add your diced onions and red peppers. Saute on medium heat for 2 minutes.
3. Next add your can of fire-roasted tomatoes and stir. Then add your shredded chicken and seasonings. Give everything a good stir and then add your corn and black beans.
4. Finally, add your chicken broth and bring to a light simmer. Once your soup is hot it is ready to enjoy.
5. garnish with 1tbsp cojita cheese, fresh cilantro, a lime wedge, 2-3 slices of avocado, and 1 tbsp crispy tortilla strips.

16. Taco Meal Prep Bowl

Taco Bowl Meal Prep is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘4’, ‘4 servings’]

This easy and healthy Taco Bowl Meal Prep is going to become a staple in your meal prep rotation! Simple, filling, and delicious!

Ingredients

• 2 cups cooked rice (or more)
• 1 tbsp olive oil
• 5 cloves garlic (minced)
• 1 lb lean ground beef
• 30 grams taco seasoning
• 1 cup corn (fire roasted or regular)
• 15 oz canned black beans (rinsed and drained)
• 1 cup shredded cheese (or as much or as little as you wish)
• optional: pico de gallo and guac

Instructions

1. Start off by cooking your rice to your liking (plain or flavoured).
2. While the rice is cooking, in a skillet on medium high heat, add in olive oil and garlic. Cook the garlic for 1-2 minutes, before adding in the lean ground beef.
3. Stir your beef as you cook it, breaking it up into small pieces. Once it has browned and is cooked, add in your taco seasoning with 1/3 cup of water. Bring it up to a boil before lowering the heat, leaving it to simmer until the liquid has thickened and stirring occasionally.
4. Once done, assemble your bowls by adding in the rice, beef, corn, beans, and cheese with pico de gallo and guac if you wish. If you choose to meal prep this for the week and are not eating it right away and would like to add pico de gallo and guac, package it separately to avoid making the taco bowl soggy.

17. Mediterranean Pasta Salad

Mediterranean Pasta Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [‘8’, ‘8 people’]

This Mediterranean Pasta Salad will be a hit and your next summertime gathering. It’s light, refreshing, and chock-full of fresh vegetables. Plus, it’ll be ready in 30 minutes or less!

Ingredients

• 16 ounces dried fusilli (or farfalle pasta)
• 1/2 cup red onion (, diced small or thinly sliced)
• 1 large English cucumber (, sliced in half moons or triangles)
• 1 pint grape tomatoes (, halved)
• 2/3 cup kalamata olives (, halved or left whole)
• 14 ounces canned artichoke hearts (, drained and quartered)
• 1/2 cup chopped basil (or parsley)
• 1/2 cup vegan feta ((see note for sub))
• 1/4 cup pine nuts ((optional))
• 1/2 cup olive oil (, extra virgin)
• 1/3 cup red wine vinegar
• 3-4 tablespoons fresh lemon juice
• 1 1/2 tablespoons dijon mustard
• 2 teaspoons maple syrup ((or preferred sweetener))
• 2-3 teaspoons dried oregano
• 1 teaspoon granulated garlic ((or 1 clove fresh, minced))
• 1/2 teaspoon granulated onion
• 1 teaspoon sea salt (, more to taste)
• Fresh-cracked pepper (, to taste)
• 1/2 teaspoon crushed red pepper flakes ((optional))

Instructions

1. Place pasta in a large pot of salted boiling water. Cook until al dente & according to package directions (about 9-10 minutes). Rinse under cold water to stop cooking , then drain well. Set aside.
2. In a medium bowl, whisk all the dressing ingredients together. Adjust flavors as needed. It might taste a little tangy or salty, but it will be spread over a pound of pasta, so keep that in mind.
3. Add the pasta, onion, cucumber, tomatoes, olives, artichokes, vegan feta, pine nuts, and basil in a large bowl. Pour the dressing over everything and gently toss to combine. Taste for seasoning and adjust as needed. Top with more vegan feta, basil and fresh-cracked pepper if preferred. Serve immediately.

18. Overnight Oats

Basic Overnight Oats is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT545M · Yield: [‘1’, ‘1 serving’]

Basic Overnight Oats is my go-to easy breakfast that is simple, quick, can be made ahead of time and does not need cooking.

Ingredients

• 1/2 cup Rolled oats
• 1/2 tsp Vanilla extract
• 1/2 cup Whole milk
• 1/4 cup Greek yoghurt
• 1 tbsp honey
• Pinch of Salt

Instructions

1. Mix together oats, milk, vanilla, yoghurt, honey and salt in a medium-sized bowl.
2. Pour the mixture in a glass jar or container then cover and put in the fridge for overnight.
3. For breakfast, stir well then add your toppings and enjoy.

19. Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘4’, ‘4 servings’]

These quick and easy keto Sheet Pan Chicken Fajitas are a delicious spin on traditional fajitas. The perfectly spiced chicken thighs are crispy on the outside, while tender and juicy on the inside. Cooked with a medley of sliced peppers and onions. This dish can be ready and on the table in less than 30 minutes.

Ingredients

• 1 medium red bell pepper,
• seeded and sliced
• 1 medium yellow bell pepper, seeded and sliced
• 1 medium green bell pepper, seeded and sliced
• 1 small onion, sliced
• 4 cloves garlic, minced
• 3 tablespoons olive oil, divided (I use this brand) code kyndraholley for $5 off
• 1 tablespoon fresh lime juice
• 4 tablespoons Fajita Seasoning or Taco Seasoning
• 8 bone-in, skin-on chicken thighs (about 2 pounds) (I get my organic, free range chicken here)
• 1 lime, cut into wedges, for serving (optional)
• Handful of torn fresh cilantro, or 2 green onions, sliced, for garnish (optional)

Instructions

1. Put the bell peppers, onion, garlic, 2 tablespoons of the oil, the lime juice, and 2 tablespoons of the fajita seasoning in a large mixing bowl. Toss the vegetables until they are evenly coated. Lay the vegetables in a thin layer across a rimmed baking sheet.
2. Preheat the oven to 400°F.
3. Heat the remaining tablespoon of oil in a large cast-iron skillet over medium-high heat. Season the chicken thighs on both sides with the remaining seasoning. Add the chicken to the pan and sear on both sides until the skin is crispy and golden brown. (The chicken will not be fully cooked at this point.)
4. Transfer the chicken thighs to the sheet pan with the vegetables. Bake for 15 minutes, or until the chicken is cooked all the way through and the vegetables are tender. If desired, serve with lime wedges and garnish with cilantro or sliced green onions.

20. Frozen Chocolate Bananas

Frozen Chocolate Covered Bananas Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT0H10M · Cook: PT0H3M · Total: PT0H13M · Yield: 12

So easy to make and so delicious. A great way to get kids to enjoy more bananas!

Ingredients

• 10 ounces of chocolate chips
• 3 tablespoon of coconut oil (you may substitute butter or shortening if you like)
• 6 bananas
• Toppings such as sprinkles or nuts (optional)

Instructions

1. Cover cookie sheet with parchment paper and set aside.
2. Peel bananas and cut in half. Push a popsicle stick into the center of each banana half and place on parchment paper in freezer for at least 50 minutes.
3. When bananas have frozen, prepare melted chocolate.
4. Place chocolate chips and coconut oil into a 16 oz. mason jar or other tall and skinny microwave-safe vessel. A pyrex measuring cup works well for this too. Microwave for 30 seconds. Remove and stir with a dry spoon. Repeat this process until you have a smooth, creamy chocolate dip- about 3 minutes depending on your microwave.
5. Dip banana into the chocolate mixture.
6. Sprinkle with toppings if you so desire.
7. Place onto the parchment paper.
8. Serve and eat now or place chocolate covered bananas back into the freezer to harden further.
9. Transfer to to freezer zipper bag for storage.

21. Air Fryer Brussel Sprouts

Air fryer Brussels sprouts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT12M · Total: PT22M · Yield: [‘4’, ‘4 servings’]

Amazing crispy air fryer Brussels sprouts in just 12 mins! Great for getting kids to eat veggies! So good they may not make it to the table! With 6 ingredients, this is so easy!

Ingredients

• 1 pound Brussels sprouts (trimmed with the outer leaves removed)
• 1 tablespoon extra virgin olive oil
• 2 teaspoons maple syrup
• ¼ cup vegetarian Parmesan cheese (finely grated)
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper

Instructions

1. Preheat your air fryer to 375°F/190°C (see your air fryer manufacturer’s instructions).
2. Tip: For really tender inside Brussels sprouts, soak in warm water for 10 minutes, then drain the water and pat them dry.
3. Place your brussels sprouts in a large mixing bowl, add extra virgin olive oil, maple syrup, vegetarian parmesan cheese, kosher salt, ground black pepper, and, using your hands, toss to coat the Brussels sprouts.
4. Now, add the Brussels sprouts to your air fryer basket in a single layer and cook for 10 minutes, removing the basket halfway to shake it to ensure they cook evenly. Remove the basket, shake, and then cook for a further 1 – 3 minutes, so that the Brussels sprouts are nice and crispy. Serve immediately in a bowl adding a sprinkling of vegetarian parmesan cheese. Enjoy your delicious air fryer Brussels sprouts!

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.