3 Easy Low Calorie Lunch/Snack Ideas

Chicken Bruschetta Salad 

 

Ingredients 

125g Chicken Breast (cooked) 

1 Gourmet or Roma Tomato

1/2 Spanish Onion

2 Cups Baby Spinach

1 Serve Coles Balsamic Vinegar

1 tbs Olive Oil 

Fresh Basil To Serve

(optional) 15g Parmesan Cheese

 

Method

1. Cook chicken on a medium to high heat for 5-7 minutes on both sides on a medium sized non stick pan. 

(Check chicken has an internal temperature of about 73 degrees Celsius, check temp off pan)

2. Mix together salad ingredients including baby spinach, tomato, onion and parmesan. 

3. Chop up chicken and mix through salad. 

 

 

Shredded Beef Low Carb High Protein Wrap

 

Ingredients 

125g "Sunpork" Shredded Beef 

1 Low Carb/Gluten Free "Befree" Quinoa & Chia Wrap 

1 Slice Low Fat Swiss Cheese 

2 Cups Shredded Iceberg Lettuce

1/2 Romaor Gourmet Tomato 

1/4 Cup Spanish Onion

SSS Foods Hummus, American Mustard and Ketchup To Serve

(optional) 15g Parmesan Cheese

 

Method

1. "Sunport Shredded Beef" is pre cooked although your can microwave for a small duration to heat it up if you prefer

2. Add desired sauces to wrap, prepare and mix salad, placed on wrap

3. Easy peezy

 

Roasted Chickpeas

 

Ingredients 

 

1 Can Of "No Salt Added Macro Organic Chickpeas"

Pink Himilayan Sea Salt

Olive Oil

 

Method

1.Preheat oven to 200 degrees celsius 

2. Rinse and drain chick peas through a strainer

3. Dry thoroughly using paper towel or clean dish towel

4. Mix in pink sea salt and olive oil 

5. Place in oven for 20-30 minutes on a pan, shake pan every 10 minutes and cook until golden brown.

 

Author Jennifer Buchanan

Instagram

@jennifer_buchanan