Siobhan Wightman’s fuss-free cooking has helped her, and her blog readers, with weight loss. Try these tasty dishes – all under 500 cals
Peanut lentil curry
SERVES 4
Green and brown lentils are a great meat-free substitute. This curry is made with a flavoursome blend of spices and veg in a peanut sauce, finished off with a little coconut milk for that extra-creamy taste.
YOU WILL NEED
For the curry paste:
1 small onion, roughly chopped
2tbsp tomato purée
1 thumb-sized piece of fresh
ginger, peeled
2 garlic cloves, peeled
2tsp ground cumin
2tps ground coriander
1tsp chilli powder
½tsp turmeric
Pinch of salt
2tbsp water
For the curry:
Cooking oil spray
1 onion, halved and sliced
1 red pepper, deseeded and sliced
1 green pepper, deseeded and sliced
1 x 400g can green lentils, drained
and rinsed
240ml vegetable stock
3tbsp crunchy peanut butter
120ml light coconut milk
Fresh coriander, chopped
HOW TO DO IT
1 Put the ingredients for the paste into a mini food processor and whiz to a rough paste.
2 For the curry, spray a pan with cooking oil. Add the onion and peppers and fry for a couple of mins to soften. Remove and set aside.
3 Spray the pan again, then add the paste and cook for a few mins (stirring and adding a little water if needed).
4 Add the lentils, stock and peanut butter, bring to the boil, then reduce the heat and simmer for 10 mins until thickened.
5 Stir in the coconut milk until creamy and return the onion and peppers to the pan. Season and sprinkle with chopped coriander.
TIP SERVE WITH PLAIN RICE, OR CAULIFLOWER RICE FOR A LOWER CARB OPTION
READY IN: 40 MINS CALS: 213 FAT: 9.9G SAT FAT: 3.5G CARBS: 16.7G
Tuna melt sweet potatoes
SERVES 4
My family are big on baked sweet potatoes and we also love tuna melts, so what could be better than these tuna melt sweet potatoes? The perfect tuna mayo salad is piled high over warming baked sweet potatoes, topped with cheese and baked to a melting heavenly goodness.
YOU WILL NEED
2 large sweet potatoes (350g each) Cooking oil spray 1 x 200g tin of tuna, drained 2tbsp light mayonnaise 3tbsp fat-free Greek yogurt ½ small red pepper, seeded and finely diced 1 stalk of celery, finely diced 1 garlic clove, crushed 3 spring onions, finely chopped 6 pickle slices, finely chopped (and a little pickle juice) 60g Cheddar or Red Leicester, grated Chopped fresh chives or spring onions, to serve
HOW TO DO IT
1 Pierce the sweet potatoes. You can either cook them in the microwave or in the oven. For the microwave (1,000 wattage): place in the microwave and microwave for 3 mins. Turn them over and microwave for an additional 3 mins. For the oven (for crispier skin): Preheat the oven to 220C/Gas 7. Spray the skin with cooking oi
