A sprinkle of Parmesan and a drizzle of olive oil transform tomatoes into the perfect side dish. Or try sandwiching them between slices of your favourite whole-wheat country bread. Exchange it for 1 vegetable and 1 fat.
Calories: 86 calories per serving
See full recipe below.
Serving size
Serves 4
Ingredients
4 tomatoes, halved horizontally
¼ cup freshly grated Parmesan cheese
¼ teaspoon salt
4 teaspoons extra-virgin olive oil
Freshly ground pepper, to taste
Directions
Preheat oven to 230°C (450°F).
Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil. Bake until the tomatoes are tender, about 15 minutes.
Tips
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
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If you eat it as a meal: on the Low carb eating plan, you can sprinkle some cheese over, and on the Low GI and Mediterranean eating plans you can have it with a slice of low GI bread.
Tip: If you eat it as a snack – don’t add cheese or bread.
This soup is believed to have been used years ago in the USA’s Sacred Heart Memorial Hospital to help patient’s to quickly lose weight for heart operations.
Never eat ONLY this soup for several days on end in order to lose weight, since it does not contain all the nutrients your body requires, you will suffer from malnutrition if you do.
TIP: Make this soup at the beginning of the week and keep it in the fridge for the entire week’s snacks. You can eat it at any other time when you feel hungry.
Ingredients:
½ to 1 cabbage
2 canned crushed tomatoes
2 peppers
1 bunch celery
2 beef-stock cubes
± 3 cans water
6 large onions
Method:
Cut vegetables into small pieces and cover with water.
Season with salt, pepper, basil, paprika, 2 beef-stock cubes and curry (optional).
Cook until vegetables are tender.
Serve hot or cold, depending on your preference.
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