No matter if you're looking at your weight or attempting to create fit balanced foodstuff, conserving your calorie consumption below regulate can think most unlikely. Now it could not be more straightforward to be calorie-smart with this superb new ebook from sturdy home tasks. observe scrumptious rules for breakfasts, lunches, dinners and candy treats below three hundred, four hundred and 500 energy. Plus the excellent selection of updated calorie details and dietary information may help you're making savvy foodstuff offerings for the total kin. sincerely organised and straightforward to exploit, each one nutrients is indexed based on typical element dimension, besides figures for saturated fat, protein, carbohydrate, fats and nutritional fibre. jam-packed with scrumptious recipes, over 1,000 foods and drinks entries and sensible dietary recommendation, the nice home tasks Calorie Counter Cookbook makes calorie-clever cooking a breeze.
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Additional resources for Good Housekeeping Calorie Counter Cookbook: Calorie-clever cooking made easy
Large Bean & Feta Salad training time 10 mins • Cooking time approximately five mins • Serves 2 • in step with Serving 197 energy, 16g fats (of which 4g saturates), 5g carbohydrates, 14g protein, 6g fibre, 1. 3g salt 225g (8oz) podded wide beans (see Cook’s Tip) 100g (3½oz) feta cheese, chopped 2 tbsp freshly chopped mint 2 tbsp additional virgin olive oil a squeeze of lemon juice salt and freshly flooring black pepper 1. prepare dinner the beans in salted boiling water for 3–5 mins until eventually smooth. Drain, then plunge them into chilly water and drain back. eliminate their skins for those who like (see Cook’s Tip). 2. Tip the beans right into a bowl and upload the feta, mint, oil and a squeeze of lemon juice. Season good with salt and floor black pepper, toss jointly and serve. is going good WITH... additional lemon wedges to squeeze over the salad COOK’S TIP For this volume of vast beans, it is very important purchase approximately 750g (1½lb) beans in pods. decide upon small pods, because the beans could be younger and may have a greater flavour than higher, older beans. Very younger wide beans, lower than 7. 5cm (3in) lengthy, will be cooked of their pods and eaten complete. Pod older beans and pores and skin them to take away the outer coat, which toughens with age. to do that, slip the beans out in their skins after blanching. Sprouted Bean & Mango Salad guidance time quarter-hour • Serves 6 • in keeping with Serving a hundred and fifteen energy, 4g fats (of which zero. 7g saturates), 17 g carbohydrates, 2g protein, 3g fibre, zero. 5g salt three tbsp mango chutney grated zest and juice of one lime 2 tbsp olive oil four plum tomatoes 1 small purple onion, chopped 1 purple pepper, seeded and finely diced 1 yellow pepper, seeded and finely diced 1 mango, peeled, stoned and finely diced four tbsp freshly chopped coriander 150g (5oz) sprouted beans (see Cook’s Tip) salt and freshly flooring black pepper 1. To make the dressing, position the mango chutney in a small bowl and upload the lime zest and juice. Whisk within the oil and season with salt and flooring black pepper. 2. region the tomatoes, discard the seeds after which minimize into cube. placed right into a huge bowl with the onion, peppers, mango, coriander and sprouted beans. Pour the dressing over and combine good. Serve the salad instantly. COOK’S TIP Many beans and seeds might be sprouted at domestic, yet purchase ones which are in particular produced for sprouting. Mung beans take 5 to 6 days to sprout. enable 125g (4oz) bean sprouts in step with individual. Panzanella Salad education time 20 mins, plus status • Serves four • in line with Serving 228 energy, 14g fats (of which 3g saturates), 21g carbohydrates, 6g protein, 2g fibre, zero. 6g salt 2–3 thick slices from a day-old kingdom loaf (total weight approximately 100g/3½oz), torn or minimize into cubes 450g (1lb) ripe tomatoes, approximately chopped 2 tbsp capers 1 tsp freshly chopped thyme 1 small crimson onion, thinly sliced 2 garlic cloves 2 small crimson chillies, seeded and finely chopped four tbsp additional virgin olive oil 125g (4oz) pitted black olives 50g (2oz) sun-dried tomatoes, approximately chopped eight clean basil leaves 25g (1oz) Parmesan, pared into shavings with a vegetable peeler salt and freshly flooring black pepper clean thyme sprigs to garnish 1.