Lifestyle

Delicious recipes that actually help you LOSE weight


These exclusive new recipes from Pinch Of Nom are so delicious, you’d never guess they’re good for you too.

When Kay Featherstone and Kate Allinson set up food blog Pinch Of Nom, they were just two chefs on a mission to lose weight.

Now it’s not only the UK’s most popular food website, but the pair’s debut cookery book has sold an astonishing 700,000 copies.

Here, they reveal their favourite summer recipes for you to try.

Pinch Of Nom chefs Kate Allinson (left) and Kay Featherstone have shared their favourite slimming recipes

The two chefs have published a new book

ONION AND CHIVE POTATO WAFFLES

The onion and chive potato waffles are a quick and easy dish

 

These waffles are so quick and easy, you’ll want to serve them with every meal. Buy a cheap silicone waffle mould and bake them in the oven

2 medium potatoes

2 spring onions, trimmed and chopped

1 tbsp chopped chives

½ tsp onion granules

Salt and black pepper

Low-calorie cooking spray

1 Prick potatoes with a fork, then cook in the microwave until soft. If you don’t have a
microwave, bake in a 200ºC/fan 180ºC/gas mark 6 oven for 35–45 minutes. Allow potatoes to cool,
then peel.

2 Preheat oven to 200ºC/fan 180ºC/gas mark 6. Grate the potato into a bowl, then stir in spring onions, chives and onion granules. Season. Keep stirring until the mixture comes together, then use your hands to make it into a ball.

3 Spray mould with low-calorie cooking spray. Press potato mix into the mould and place on a baking tray. Bake for 20 minutes.

4 Remove waffle from mould and flip on to a baking tray, which has been sprayed with low-calorie cooking spray. Return to oven for a further 10–15 minutes until browned. Remove from oven and cut in half to serve.

CHICKEN KEBABS

The chicken kebabs are scrumptious

 

The marinade here is so simple and delicious, without the need for cream or high-calorie sauces. Serve with salad or a veg-packed rice dish

1 tbsp curry powder

1 tsp garlic granules

1 tsp mild paprika

1 tsp ground cumin

Pinch ground cinnamon

1 tsp salt

Juice of 1 lemon

9 boneless chicken thighs, skin removed

1 whole peeled onion or potato

(used as a stand for kebabs)

1 Mix ingredients (except chicken and onion/potato) in a large bowl. Add chicken and mix well, ensuring it is well coated. Cover with cling film and refrigerate for a couple of hours.

2 Remove shelves from oven and preheat to 180°C/fan 160°C/gas mark 4. Cut end off potato or onion so it sits flat on a baking tray. Insert three skewers into the potato or onion. Thread each marinated chicken thigh onto the skewers, pressing each one down firmly.

3 Stand skewers upright on the baking tray and cook for 1 hour 30 minutes.

4 Remove from oven and rest for a few minutes, then slice and serve.

CHOCOLATE AND PEANUT BUTTER BROWNIES

The chocolate and peanut butter brownies pack a punch

 

We use dehydrated peanut butter powder in these beauties. It packs a punch when it comes to flavour, so a little goes a long way

100g self-raising flour

3 tbsp cocoa powder

4 medium eggs

3 tbsp granulated sweetener

50g reduced-fat spread

3 tbsp reduced-fat peanut
butter powder

4 tbsp cold water

25g dark chocolate chips

1 Preheat oven to 190ºC/fan 170ºC/gas mark 5. Line base of a 20cm square baking tin with baking parchment.

2 Place flour, cocoa, eggs, sweetener and reduced-fat spread in a mixing bowl and whisk with a handheld electric whisk until light and fully combined. Pour batter into baking tin.

3 Mix peanut butter powder with
water to make a sauce. Drizzle over the top of the brownie batter in the tin and gently pull the end of a knife through the mixture to combine it slightly – you want it to look marbled.

4 Sprinkle over dark chocolate chips and bake for 17 minutes until springy to the touch and the top has a slight sheen.

5 Remove from the oven and leave to cool in the tin. When cool, cut into 16 equal pieces.

SAUSAGE ROLLS

This sausage roll recipe is leaner than you would think

Sausages often seem out of the question when following a diet, but by making your own sausage meat mix, you can cut out the fat incredibly easily

400g lean minced pork

½ onion, chopped

½ tsp dried thyme

½ tsp dried sage

1 tsp fresh parsley, chopped

1 tsp sea salt

½ tsp black pepper

Dash Worcestershire sauce

½ tsp mustard powder

3 low-calorie tortilla wraps

2 medium eggs, beaten in separate bowls

Low-calorie cooking spray

1 Preheat oven to 200ºC/fan 180ºC/gas mark 6. Place mince in a large bowl, then add remaining ingredients apart from tortilla wraps, eggs and cooking spray. Mix thoroughly.

2 Spray baking tray with low-calorie cooking spray. Divide the mince into six sausage shapes, place on baking tray and cook for 15 minutes. Remove from oven and leave to cool.

3 Lay a tortilla wrap flat on the work surface and brush with beaten egg. Place two sausages at one end and roll them up tightly. Cut the wrap in half, trimming the ends off the wrap to tidy them up a bit if you like.

4 Place six sausage rolls on a baking tray and brush with remaining beaten egg. Bake for 10 minutes
until golden brown. Remove from oven and allow to cool for a few minutes before serving.

SMOKEY CORN SALAD

Smokey corn salad is a low-fat option that will fill you up

 

High in fibre, sweetcorn is a delicious low-fat complex carbohydrate with filling power

For the salad:

2 sweetcorn cobs

Low-calorie cooking spray

Pinch smoked sweet paprika

Salt and pepper

Small bag mixed salad leaves

½ cucumber, diced

1 beef tomato, diced

180g cooked broad beans and peas

For the dressing:

2 tbsp juice from a jar of pickled

Veg (eg gherkins, onions etc)

1 tbsp white wine vinegar

¼ tsp garlic granules

¼ tsp light soy sauce

Juice ½ lime

Pinch dried chilli flakes

¼ tsp hot sauce

1 Heat oven grill to high, heat a barbecue, or place a frying pan sprayed with low-calorie cooking spray over a high heat.

2 Spray sweetcorn cobs with low-calorie cooking spray, dust with paprika and season. Cook using chosen method until charred.

3 While corn is cooking, mix dressing ingredients together with a pinch of salt.

4 Place salad leaves in a large bowl, add cucumber, tomato, beans and peas, pour over dressing and toss well. When corn is charred all over, cut off the kernels using a sharp knife and scatter over the salad. Serve.





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