DELICIOUS LOW-CAL RECIPES

• ½ avocado peeled and stone removed
• 30g (1/2 cup) broccoli florets
• 15g (1/2 cup) kale, stalks removed,
• 22 g (1/2 cup) baby spinach
• 1 celery stalks
• 1/2 frozen banana
• 1 passionfruit
• Small handful mint leaves
• 1/2 teaspoon chia seeds
• 1/2 tablespoon cleansing fibre powder (available in health food stores)
• Juice of ½ a lemon
• 35g (1/4 cup) ice cubes
• 250ml (1 cups) water
• 1/2 teaspoon stevia

Place all the ingredients in a blender for a couple of minutes
until the desired consistency is reached. Enjoy!

• 1 whole wheat tortilla
• 1/2 cup of cooked black beans
• 1/4 cup of tinned corn
• 1/4 cup of low-fat cheddar
• Salsa
• Small handful of coriander
• ½ cup chopped veggies of your choice (capsicum, spinach, tomato etc.)

1. Heat up a sandwich press or grilling machine
2. Pop all the ingredients onto your tortilla and wrap it up tight
3. Cook in sandwich press or grilling machine for about 4 minutes or until the cheese has melted.

• 1 tablespoon chia seeds
• 1 1/2 cups gluten-free baking flour
• 1 teaspoon xanthan gum (from Coles or health food shops)
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 cup sweet potato puree
• 1 cup unsweetened apple sauce
• 2 egg whites
• 1/2 cup agave syrup (from health food shops)
• 2 teaspoons lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon vanilla extract
• 1/2 cup blueberries

1. Preheat oven to 180°C.
2. Mix together dry ingredients. In a separate bowl, mix wet ingredients; fold wet ingredients into dry ingredients.
3. Scoop mixture into muffin pan and bake for 15-20 minutes.

• 1 tablespoon olive oil
• 700g medium prawns, peeled and deveined
• 5 cups broccoli florets*
• 1 teaspoon sesame seeds
• 1 green onion, thinly sliced
• For the Sauce
• 3 tablespoons reduced salt soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon brown sugar, packed
• 1 tablespoon freshly grated ginger
• 2 cloves garlic, minced
• 1 teaspoon sesame oil
• 1 teaspoon cornflour
• 1 teaspoon Sriracha, optional

1. In a small bowl, whisk together soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, garlic, sesame oil, cornflour and Sriracha; set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add prawns, and cook, stirring occasionally, until pink, about 2-3 minutes. Add broccoli, and cook, stirring frequently, until tender, about 2-3 minutes.
3. Stir in soy sauce mixture until well combined and slightly thickened, about 1-2 minutes.
4. Serve immediately, garnished with sesame seeds and green onion, if desired.

• ¾ cup nonfat greek yogurt
• ¼ cup skim milk
• ½ cup Cocoa powder
• ½ cup Old fashioned rolled oats
• ¼ cup dark chocolate chips
• ½ cup stevia based sweetener
• 1 egg
• 1 teaspoon baking powder
• 1 pinch salt

1. Preheat the oven to 205°C. Grease a square baking dish (about 20x20cm).
2. Combine all ingredients into a food processor or a blender, and blend until smooth (about 1 minute).
3. Pour into the prepared dish and bake for about 15 minutes. Allow to cool completely before cutting into 9 large squares.