Ingredients:

1 ½ cups wheat flour (240 g)
½ cup powdered sugar (75 g)
½ cup cold butter (130 g, cubed)
1 teaspoon baking powder
5 tablespoons milk
¼ teaspoon salt (only if using unsalted butter)

Directions:

Prepare the dough:
In a large mixing bowl, combine the wheat flour, powdered sugar, baking powder, and salt (if using unsalted butter).
Add the cold, cubed butter to the dry ingredients. Use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs.

Add milk and form the dough:
Gradually add milk, one tablespoon at a time, mixing until the dough comes together. It should be soft but not sticky. If the dough is too dry, add a little more milk, a teaspoon at a time.

Shape and chill the dough:
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 15 minutes. This helps the dough firm up and makes it easier to roll out.

Roll out and cut biscuits:
Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
Roll out the chilled dough on a lightly floured surface to about ¼-inch thickness.
Use a round cookie cutter or the rim of a glass to cut out biscuits. Place them on the prepared baking sheet.

Bake the biscuits:
Bake in the preheated oven for 15-18 minutes or until the edges are golden brown.
Remove from the oven and let the biscuits cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Serving Suggestions:
Enjoy with a cup of tea or coffee for a classic pairing.
Use as a base for no-bake cheesecakes or as a crunchy topping for yogurt and ice cream.
Dip in melted chocolate for a sweet treat.

Cooking Tips:
Ensure the butter is cold to achieve a light, crumbly texture.
For a smoother dough, avoid overmixing once the milk is added.
Prick the biscuits with a fork before baking to help them cook evenly and maintain their shape.

Nutritional Benefits:
Made with whole wheat flour, these biscuits contain more fiber than traditional cookies.
Lower in sugar compared to many commercial biscuits, making them a healthier snack option.
No artificial additives or preservatives, providing a more natural and wholesome treat.

Dietary Information:
Vegetarian-friendly.
Contains gluten and dairy; not suitable for those with allergies to these ingredients.
Can be made egg-free and suitable for lacto-vegetarians.

Ingredients Overview:

Oatmeal: A rich source of fiber and essential nutrients, providing a hearty base for this dish.
Cranberries: Add a touch of natural sweetness and a burst of flavor.
Dried Apricots: Provide natural sweetness and are rich in vitamins and minerals.
Nuts: Offer healthy fats, protein, and a delightful crunch. You can choose your favorite nuts such as walnuts, almonds, or pecans.
Banana: Adds natural sweetness and moisture to the baked oatmeal.
Apple: Contributes a fresh, crisp texture and natural sweetness.
Oat Flakes: Enhance the texture and add extra fiber to the dish.

Directions in Detail:
Preheat Oven: Preheat your oven to 180°C (360°F) to ensure it’s ready for baking.

Prepare Ingredients:

Slice the banana and apple into small pieces.
Chop the dried apricots into smaller bits to distribute evenly throughout the dish.
Roughly chop the nuts of your choice for added texture and flavor.

Mix Ingredients: In a large bowl, combine the oatmeal, cranberries, dried apricots, nuts, banana slices, and apple pieces. Mix well to ensure all ingredients are evenly distributed.
Add Oat Flakes: Add the oat flakes to the mixture and stir until everything is well combined. The oat flakes add extra texture and help bind the ingredients together.

Bake: Transfer the mixture into a baking dish and spread it out evenly. Bake in the preheated oven for 30 minutes, or until the top is golden brown and the mixture is set.

Cool and Serve: Let the baked oatmeal cool slightly before serving. This allows the flavors to meld together and makes it easier to slice and serve. Enjoy your delicious and healthy baked oatmeal warm or at room temperature.

Tips for Perfect Baked Oatmeal:
Uniform Slicing: Ensure the banana and apple pieces are evenly sized for consistent baking.
Nutritional Boost: Add a tablespoon of chia seeds or flaxseeds for an extra nutritional boost.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or oven before serving.

Nutritional Benefits:
High in Fiber: Oatmeal, oat flakes, and fruit provide a good amount of dietary fiber, which aids in digestion and helps keep you full longer.
No Added Sugar: This recipe relies on the natural sweetness of fruits, making it a healthier alternative to sugar-laden snacks.
Rich in Vitamins and Minerals: The combination of dried and fresh fruits, along with nuts, provides a range of essential vitamins and minerals.

Experience the magic of the famous Orange Cake! In just 10 minutes, indulge in a treat that will make your taste buds dance. This cake, with a hint of honey and coconut, literally melts in your mouth.

Ingredients:

– 3 eggs
– Pinch of salt
– 150g sugar
– 150ml vegetable oil
– 150ml orange juice
– Grated orange zest
– 220g flour
– 10g baking powder
– Honey
– Coconuts (for garnish)

‍ Instructions:

Prepare the Batter:

– In a bowl, whisk together eggs, a pinch of salt, and sugar until light and fluffy.
– Gradually add vegetable oil while continuing to whisk.
– Mix in orange juice and grated orange zest.

Combine Dry Ingredients:

– In a separate bowl, sift together flour and baking powder.

Mix the Batter:

– Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.

Bake:

– Pour the batter into a prepared cake pan.
– Bake in a preheated oven at 180°C (350°F) for approximately 30-35 minutes, or until a toothpick comes out clean.

Finish with Sweetness:

– While the cake is still warm, drizzle honey over the top for a sweet touch.

Garnish:

– Sprinkle shredded coconuts over the honey-drizzled cake.

Serve and Enjoy:

– Allow the cake to cool before slicing. Each bite will be a delightful burst of citrusy goodness!

Ingredients:

• For the Cake:

  • • 1 egg

  • • ½ cup | 80g sugar

    • ⅓ cup | 80ml sunflower seed oil

    • Zest of 1 lemon

  • • 1½ cups | 180g flour

    • 1 tsp | 5g baking powder

    • 3 tbsp | 40ml milk

• For the Custard Filling:

  • • 1 egg yolk

    • 4 tbsp | 50g sugar

  • • 1 tsp | 8g vanilla sugar or vanillin

    • 2 tbsp | 30g corn starch

    • 1 cup | 240ml milk

  • Juice of ½ lemon

• For Garnishing:

  • • Powdered sugar, for dusting

Directions:

• • Prepare the cake batter:

    • • In a bowl, beat the egg with the sugar until smooth.

      • Add sunflower oil and lemon zest, and mix well.

    • • Sift in flour and baking powder, then slowly add milk to form a smooth batter.

      • Pour the batter into a greased baking pan.

      • Bake in a preheated static oven at 180°C (350°F) for 25-30 minutes.

  • Make the custard filling:

    • • In a saucepan, whisk the egg yolk, sugar, vanilla, and corn starch until combined.

      • Gradually add milk, stirring constantly over low heat.

    • Let the mixture thicken into a custard, then add lemon juice.

    • Remove from heat and let it cool completely.

• • Assemble the cake:

    • Once the cake is baked and cooled, spread the cooled lemon custard over the top.

    • Dust with powdered sugar before serving.

Serving Suggestions:

• Serve chilled or at room temperature with a side of fresh berries or a dollop of whipped cream.

Cooking Tips:

• • To avoid lumps in the custard, constantly stir while it thickens over low heat.

  • Use freshly squeezed lemon juice for the best flavor.

Nutritional Benefits:

• Lemons are rich in Vitamin C, adding an immune boost.

• This dessert provides a good balance of carbohydrates and healthy fats from sunflower oil.

Dietary Information:

• • Vegetarian-friendly.

• Contains eggs, gluten, and dairy.

Nutritional Facts (per serving):

• • Calories: 250

  • Fat: 10g

• Carbs: 35g

• Protein: 4g

Storage:

• • Store the cake in the refrigerator for up to 3 days in an airtight container.

Why You’ll Love This Recipe:

• • Refreshing Flavor: The lemon zest and juice give a fresh, zesty kick that perfectly complements the rich custard.

  • Simple Ingredients: Uses pantry staples to create a stunning dessert.

  • Perfect for Any Occasion: Whether it’s a casual treat or a dinner party dessert, this cake is always a hit.

• Easy to Make: Minimal effort with rewarding results, making it accessible even for beginners.

Ingredients

• 1 pineapple, cut into cubes
• 2 tbsp (30 g) sugar
• 500 ml (2 cups) water
• 2 packets pineapple-flavored gelatin (about 14 g total)
• 1 box (approximately 395 g) condensed milk
• 2 cans (about 400 g each) cream

Method of Preparation

1. Prepare the Pineapple

We start by cutting the pineapple into small cubes and placing them in a saucepan. To enhance the natural sweetness, we add 2 tablespoons of sugar and stir the mixture gently, allowing the sugar to begin dissolving and infusing the pineapple with flavor.

2. Cook the Pineapple

Next, we pour 500 ml of water into the pan with the pineapple and bring it to a boil over medium heat. Once it reaches a boil, we turn off the heat, allowing the mixture to cool slightly. This step helps soften the pineapple and brings out its juicy flavor.

3. Add the Gelatin

Once the pineapple mixture has cooled, we add 2 packets of pineapple-flavored gelatin. We mix well until the gelatin is completely dissolved, ensuring an even distribution throughout the mixture. We set this mixture aside to cool completely.

4. Blend the Cream Mixture

In a blender, we combine 1 can of condensed milk and 2 cans of cream. We blend these ingredients for about 1 minute until smooth and well incorporated. This creamy mixture will form the base for our dessert, adding richness and sweetness.

5. Combine the Mixtures

Now, we pour the blended cream mixture over the cooled pineapple and gelatin mixture in the pan. We gently mix everything together, ensuring that the pineapple is evenly distributed within the creamy base.

6. Set in the Mold

To prepare for freezing, we grease a mold with a little oil to prevent sticking. We then pour the combined mixture into the prepared mold, smoothing the top with a spatula. This ensures an even surface for the final product.

7. Freeze

We place the mold in the freezer and allow it to set for at least 2 hours. This chilling time allows the dessert to firm up and develop its delightful texture.

8. Unmold and Serve

Once set, we carefully unmold the dessert onto a serving plate. The vibrant layers of pineapple and creamy mixture will create an eye-catching presentation. Slice and serve chilled, enjoying the refreshing combination of flavors.

Nutritional Information

This recipe serves approximately 8. Each serving contains:

• Calories: 250
• Protein: 3g
• Fat: 15g
• Carbohydrates: 28g
• Sugar: 20g

Ingredients:
1 ½ cups almond milk (or any milk of choice)
1/4 cup chia seeds
2 tbsp honey or maple syrup
1/2 tsp vanilla extract
1/2 cup strawberries, chopped
1/2 cup banana, sliced
Instructions:
1. Prepare the Chia Pudding:

In a mixing bowl, whisk together the almond milk, chia seeds, honey (or maple syrup), and vanilla extract.
Cover the bowl and refrigerate for at least 4 hours or overnight, allowing the chia seeds to expand and form a pudding-like consistency.
2. Assemble the Pudding:

When ready to serve, give the chia pudding a good stir.
In bowls or glasses, layer the pudding with the chopped strawberries and banana slices.
3. Serve:

Optionally drizzle with additional honey or top with extra fresh fruit for added sweetness.
Enjoy chilled!
Prep Time: 5 minutes
Chill Time: 4 hours
Servings: 2

This Strawberry Banana Chia Seed Pudding is not only delicious but also a great source of fiber and omega-3s, making it a perfect snack or light dessert! 

Here’s the full recipe for Lemon Ice Cream along with the method and Weight Watchers points calculation:Ingredients:2 cups heavy cream, cold1 can (14 oz) sweetened condensed milkJuice from 2-3 lemons (about 1/3 to 1/2 cup, depending on desired lemon flavor)Zest from 2 lemonsMethod:1. Prepare the Lemons:Zest the lemons and then juice them to get about 1/3 to 1/2 cup of fresh lemon juice. Set aside.2. Whip the Cream:In a large mixing bowl, whip the cold heavy cream using a hand mixer or stand mixer. Whip on medium-high speed until stiff peaks form, usually 3-4 minutes.3. Mix Condensed Milk and Lemon:In a separate bowl, mix the sweetened condensed milk with the lemon juice and lemon zest. Stir until well combined.4. Combine Mixtures:Gently fold the whipped cream into the condensed milk and lemon mixture. Fold until the mixture is smooth and well-combined.5. Freeze:Pour the mixture into a loaf pan or any freezer-safe container. Cover with plastic wrap or a lid.Freeze for at least 6 hours, or overnight, until fully set.6. Serve:Once frozen, scoop and enjoy your creamy lemon ice cream!Points Calculation (per serving):Here’s the breakdown of the points based on the ingredients:Heavy cream (2 cups): 72 pointsSweetened condensed milk (1 can): 28 pointsLemon juice and zest: 0 pointsTotal: 100 points for the entire recipe.If you divide this into 10 servings, each serving will be 10 points. Adjust the serving size if needed for different point values.

If you’re anything like me, you love a good slice of banana bread, especially when it’s warm from the oven. But traditional banana bread recipes are often high in sugar, butter, and calories, which can quickly add up on the Weight Watchers plan. That’s where this Weight Watchers Low Point Banana Bread comes in!

With just 2 WW Points® per slice, it’s the ideal recipe to satisfy your sweet tooth while staying on track with your health goals. Plus, it’s super easy to make and packed with wholesome ingredients like ripe bananas, sugar substitutes, and light butter or applesauce.

This healthy banana bread recipe is perfect for breakfast, an afternoon snack, or even dessert. And with just 93 calories per slice, it fits perfectly into your Weight Watchers bread recipe collection. Whether you’re following the plan or simply looking for a low-calorie banana bread that doesn’t compromise on taste, this one’s for you.

Look at the Recipe

What I love most about this Weight Watchers Low Point Banana Bread is that it’s so easy to whip up, yet feels like such a treat. The bananas give it a natural sweetness, and by swapping regular sugar with Lakanto Golden and Classic sweeteners, we cut back on unnecessary calories while keeping that deliciously sweet flavor intact.

Whether you enjoy it as part of your breakfast spread or a satisfying snack, this low-calorie banana bread is a great way to indulge without breaking your WW Points® budget. It’s a must-try for anyone looking for delicious Weight Watchers bread recipes!

Ingredients

Here’s what you’ll need to make this Weight Watchers Low Point Banana Bread:

• Self-rising flour – This simplifies the recipe since it already contains leavening agents.
• Baking powder & baking soda – Helps give the banana bread that perfect rise.
• Ripe bananas – The star of the show! Make sure your bananas are super ripe to bring out their natural sweetness.
• Egg – Adds structure and moisture to the bread.
• Vanilla extract – A little vanilla goes a long way in enhancing the flavor.
• Brown sugar substitute – I use Lakanto Golden Sweetener for that deep, molasses-like flavor without the points.
• White sugar substitute – Lakanto Classic Sweetener works great for the sweetness without adding sugar.
• Light butter or unsweetened applesauce – Your choice! Light butter adds richness, while applesauce keeps it moist without extra fat.

Tip: The unsweetened applesauce option is ideal if you’re trying to reduce fat, while light butter adds a little extra richness if you’re craving that buttery taste.

How to Make Weight Watchers Low Point Banana Bread

Quick Overview:

Preheat oven to 350°F and grease a loaf pan with nonstick spray.

Mash ripe bananas in a bowl until smooth.

Mix wet ingredients: Add egg, vanilla, and sugar substitutes (Lakanto Golden & Classic).

Combine dry ingredients in a separate bowl: self-rising flour, baking powder, and baking soda.

Fold dry ingredients into the banana mixture, then stir in melted light butter or applesauce.

Pour batter into the prepared pan and bake for 30-45 minutes, or until a toothpick comes out clean.

Cool the banana bread before slicing and enjoy 2 WW Points® per slice!

Health Benefits and Why It Fits the WW Plan

This Weight Watchers low-carb bread is not only low in points, but it also provides a healthier option compared to traditional banana bread. By swapping out full-fat butter for light butter or applesauce, and using sugar substitutes like Lakanto, we significantly reduce the calorie count while keeping the flavor intact.

Here’s why this recipe is a perfect fit for your Weight Watchers baking recipes:

1. Low in Calories and Fat: Each slice of this low-calorie banana bread has just 93 calories and only 1g of fat.
2. High in Fiber: Bananas are a great source of dietary fiber, which is important for digestion and helps you feel fuller for longer.
3. Natural Sweetness: Using ripe bananas means you don’t need to add a lot of extra sugar, and by using sugar substitutes, we keep this recipe diabetic-friendly and lower in carbs.
4. Versatile: This recipe can easily be adapted to fit gluten-free diets by using gluten-free self-rising flour, making it an excellent addition to your collection of gluten-free banana bread options.

Tips & FAQs:

How can I make this recipe gluten-free?
To make this banana bread gluten-free, simply substitute the self-rising flour with a gluten-free flour blend that includes a leavening agent (or add 1 tsp baking powder to your gluten-free flour if it doesn’t have one).

Can I use regular sugar instead of sugar substitutes?
Yes, you can substitute regular sugar, but keep in mind it will increase the WW Points® and calorie count per slice. Using Lakanto or other sugar substitutes helps keep this recipe low in points.

Can I add nuts or chocolate chips to this recipe?
Absolutely! Feel free to add about ¼ cup of chopped walnuts, pecans, or even mini chocolate chips. Just remember that these additions will increase the points and calorie count, so adjust accordingly.

Can I use frozen bananas?
Yes! If you have bananas in the freezer, thaw them first and then mash them. Frozen bananas tend to release extra moisture, so you might want to reduce the applesauce or butter slightly if using.

Can I make muffins instead of a loaf?
Definitely! This recipe works well as muffins. Simply divide the batter into a greased 12-count muffin tin and bake for about 18-20 minutes, or until a toothpick comes out clean.

Description

This Weight Watchers Low Point Banana Bread is a healthy, low-calorie option perfect for breakfast or a snack. Only 2 WW Points® per slice!

Ingredients

Think of the rich, creamy, indulgent joy of Fettucine Alfredo. Good. Now, imagine you have layers upon layers of it and some melty mozzarella, chicken, and spinach to round things out. That’s our Chicken Alfredo Lasagna for you.

INGREDIENTS

• 12-15 lasagna noodles
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 small onion, finely chopped
• 10 oz fresh baby spinach
• 4 cups heavy cream
• 1 1/2 cups Parmesan cheese, freshly grated
• 15 oz ricotta cheese
• 1 teaspoon dried basil
• 3 cups cooked and shredded chicken
• 4 cups mozzarella cheese, grated
• Kosher salt and freshly ground black pepper, to taste
• Fresh parsley, minced, for serving (optional)

How To Make Chicken Alfredo Lasagna

1. Preheat oven to 350°F and grease a 9×13-inch baking dish with butter or nonstick spray. Set aside.
2. In a separate 9×13-inch pan or other long and shallow dish, arrange the uncooked lasagna noodles. Pour hot water over them until noodles are submerged and set aside to soak while you work on the rest of the lasagna. Let sit at least 30 minutes, agitate occasionally with your hands to prevent sticking.
3. Heat a large skillet over medium-high heat. Add butter, followed by onion. Cook until onion becomes translucent, about 10 minutes. Add garlic and cook 2 minutes more.
4. Stir in spinach and cook briefly until spinach wilts.
5. Add heavy cream, basil, and a generous amount of salt and pepper. Bring to a simmer, then stir in Parmesan and ricotta until melted. Stir in chicken and remove from heat. (If mixture is too liquidy, you can simmer for a few minutes to thicken.)
6. Add a spoonful of the Alfredo mixture to the bottom of your prepared baking dish and spread out evenly. Arrange a layer of noodles over the sauce.
7. Top first layer of noodles with about a third of the Alfredo mixture, followed by a third of the mozzarella cheese. Repeat the layers until you’ve used up your ingredients, mozzarella should be your top layer.
8. Cover dish with foil and bake 45 minutes. Uncover and broil to brown cheese, if desired, 2-3 minutes.
9. Let rest 10 minutes before serving. Sprinkle with fresh parsley, if desired. Enjoy!

Italian Crescent Casserole

Ingredients:

• 4 eggs
• 1 cup (200 grams) sugar
• 1 lemon (juice of 1 lemon and zest)
• 1 cup (200 milliliters) vegetable oil
• 4/5 cup (200 milliliters) milk
• 4 teaspoons baking powder (20 grams)
• 2+1/2 cups (360 grams) all-purpose flour

Instructions:

1. In a bowl, whisk eggs and sugar until creamy.
2. Add lemon juice, lemon zest, vegetable oil, and milk. Mix well.
3. Gradually add baking powder and flour, stirring until smooth.
4. Pour the mixture into a buttered and floured 10-inch (25 centimeters) cake pan.
5. Preheat the oven to 180°C (356°F) and bake for 30 minutes.
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List of ingredients:

2 big eggs

200 milliliters of kefir

180 grams of flour

7 grams of baking powder

2 big potatoes

1 leek stalk

100 grams of diced ham 100 grams of grated hard mozzarella cheese

A lot of new dill

Add salt and pepper according to your preference.

Directions:

Before baking: Heat your oven to 180°C (350°F). Grease a rectangular baking dish or cover it with parchment paper.

Prepare the dough:

In a big bowl, mix the eggs and kefir well.

Put the flour and baking powder through a sieve into the egg mixture and mix well until the dough is smooth.

Get the vegetables and ham ready:

Peel and shred the potatoes. Cut the leek into thin slices.

In another bowl, mix the grated potatoes, sliced leeks, and chopped ham. Season with salt and pepper according to your preference.

Mix the ingredients together.

Mix the potato mixture into the batter well so that all the ingredients are evenly spread.

Put the cake together.

Pour the mix into the baking dish that has been prepared. Distribute evenly.

Put grated mozzarella cheese on top.

Cook in the oven for around 40 to 45 minutes until the top is golden and crispy.

Add a decoration and serve: Take out of the oven and allow to cool a bit. Sprinkle with freshly cut dill.

Ingredients:

• • 1 cup (100 g) oatmeal
  • ½ cup (120 ml) milk of your choice (e.g., almond milk, cow’s milk, etc.)
  • 2 apples, peeled, cored, and chopped

• • 1 tbsp butter
  • 1 tsp vanilla extract
  • A pinch of salt

• 2 eggs
• ¼ cup (30 g) walnuts, chopped

Instructions:

1. 1. Prepare the Oats:
      • In a bowl, combine the oatmeal with the milk of your choice. Let it sit for about 5-10 minutes, allowing the oats to absorb the milk and soften.
   2. Cook the Apples:
      • • In a medium skillet, melt 1 tablespoon of butter over medium heat.

       

      • Add the chopped apples and sauté for about 10 minutes, or until the apples are soft and slightly caramelized. Stir in a pinch of salt and vanilla extract for added flavor.
   3. Prepare the Muffin Mixture:
      • • Preheat your oven to 360°F (180°C).

       

      • In a large bowl, whisk the eggs. Add the softened oatmeal mixture, cooked apples, and chopped walnuts. Stir everything until well combined.
   4. Bake the Muffins:
      • • Grease a muffin tin or line it with paper liners.

       

      • Evenly divide the muffin mixture among the prepared cups.
      • Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

1. Cool and Serve:
   • Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Serving Suggestions:

• Serve the muffins warm with a pat of butter or drizzle of honey for extra sweetness.
• They make a great on-the-go breakfast or snack option.

Cooking Tips:

• • For added flavor, sprinkle cinnamon or nutmeg into the muffin batter.
  • You can substitute walnuts with other nuts like almonds or pecans.
  • Make these muffins dairy-free by using plant-based butter and milk.

Nutritional Benefits:

• • Oatmeal is a great source of fiber, which aids digestion.
  • Apples are rich in vitamins and antioxidants.

• Walnuts provide healthy fats and protein, adding a satisfying crunch.

Dietary Information:

• • This recipe is naturally vegetarian.

• To make it gluten-free, use certified gluten-free oats.

Storage Information:

• • Refrigerator: Store any leftover muffins in an airtight container in the fridge for up to 3 days.

• Freezing: You can freeze these muffins for up to 1 month. Simply reheat in the oven or microwave when ready to eat.

Vegetable Weight Loss Soup

Ingredients:

• • 1 onion, chopped
  • 2 tablespoons olive oil
  • 1 carrot, grated

• • 3 celery stalks, chopped
  • 1 red pepper, sliced
  • 1 tomato, diced

• • 1/2 cabbage, chopped
  • Water (enough to cover the vegetables)
  • Salt and black pepper to taste

Directions:

1. 1. Sauté the Onion: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft.
   2. Add Vegetables: Add grated carrot, chopped celery, sliced red pepper, and diced tomato to the pot. Stir and cook until vegetables start to soften.

1. Add Cabbage: Stir in the chopped cabbage. Cook for a few minutes, then add enough water to cover the vegetables.
2. Season and Simmer: Add salt and black pepper to taste. Cover the pot and simmer the soup until all vegetables are tender, about 20-30 minutes.

Serving Suggestions:

• • Serve hot with a slice of whole-grain bread for a complete meal.
  • Add a sprinkle of fresh herbs like parsley or cilantro for extra flavor.
  • Pair with a light salad for added freshness.

Cooking Tips:

• • For a heartier soup, add cooked quinoa or brown rice.
  • Adjust the seasoning according to your taste preferences.

• To enhance the flavor, use vegetable broth instead of water.

Nutritional Benefits:

• • Onion: Rich in vitamins B and C, and helps regulate water-salt balance.

• • Carrot: High in fiber and beta-carotene, supporting detoxification.
  • Celery: Low in calories and packed with vitamins C, K, and A.
  • Cabbage: Contains very few calories but is rich in vitamins and minerals.

Dietary Information:

• • Vegetarian and vegan-friendly.
  • Gluten-free.

• Low in calories, making it ideal for weight loss.

Nutritional Facts (Per Serving):

• • Calories: 80

• • Carbohydrates: 12g
  • Protein: 2g
  • Fat: 4g

• Fiber: 4g

Storage:

• • Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheat gently on the stovetop or in the microwave before serving.

Why You’ll Love This Recipe:

• • Healthy: Packed with vitamins, fiber, and antioxidants, this soup is perfect for weight loss and overall health.

• Easy to Make: Requires simple ingredients and minimal preparation time.
• Versatile: Can be customized with your favorite vegetables or grains.