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The season of giant meal is coming! Are you ready to be stuffed with yummy and evil festive food?  If you don’t want to feel guilty after indulgent feast, you will definitely prepare yourself a flat tummy for it. How to do it? It is better to control the calorie you intake every day, it means diet. When it comes to diet, you properly think you have to starve yourself with so little food. Wrong! We have come up with some low calories yet very delicious and healthy recipes for you! 

1. Chimichurri chicken avocado salad


–  2 pieces of chicken breast (without bone and skin)

–  1 teaspoon of olive oil

–  3 cups of washed Romaine lettuce

–  1 tomato

–  ¼ onion

–  1 avocado

–  A bunch of fresh parsley


How to make it?


1. Make a batch of Chimichurri using this recipe, in a small bowl or jug.

2. Pour 4 tablespoons of Chimichurri out into a shallow dish to coat the chicken fillets, and allow to marinate for 20 minutes.

3. Refrigerate the reserved untouched marinade to use as a dressing.

4. Heat the oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through.

5. Once chicken is cooked, set aside and allow to rest.

6. Slice chicken into strips and prepare salad with leaves, tomatoes, onion and avocado slices.

7. Drizzle with remaining Chimichurri dressing and serve with (optional) extra parsley leaves.

Caprese lunch bowl with grilled chicken and avocado

2. Beef and Blue cheese salad


– 4 ounces whole-wheat French bread baguette

– 4 ounces steak flank

– 2 cups of arugula

– 1 avocado

– Sea salt and pepper

– 1 teaspoon of paprika

– ¼ teaspoon of garlic powder

– ¼ cup of olive oil

– 2 tablespoon balsamic vinegar

– 1 teaspoon of mustard

– 1 ounces of blue cheese (crunched)


How to make it?

1. Preheat the oven to high.

2. Coat the baking sheet with cooking spray, put cubed French baguette on it and baked for 2 minutes. Stir both sides every one minute.

3. Preheat a grill pan on medium-high. Marinate steak flank with salt, pepper, paprika and garlic for 5 minutes. Add the steak to pan, grill 5-7 minutes each side. Bring the steak on the chopping board. Cool down for 5 minutes; then chop it for your desired thickness.

4.  Add olive oil, balsamic vinegar and mustard into a big bowl, mix together with onion, washed arugula and steak strip. Lastly, topping with avocado and blue cheese.


steak salad with blue cheese crumbles in a bowl close up

3. Salmon and sweet potato superfood Salad



– 1 portion of salmon filet (without skin and bone)

–  1 sweet potato

–  ½ Avocado

–  1 Lemon

–  A Bunch of kale

–  1 onion

–  1 apple

–  1 cucumber

–  1 tomato

–  ¼ cup of onion

–  Sea salt and black pepper

–  1 tablespoon of olive oil

–  1 tablespoon of Honey

–  1 tablespoon of whole grain mustard

–  2 tablespoon of balsamic vinegar


How to make it?


1. Preheat the oven on high.

2. Wash the salmon filet, then sprinkle sea salt and pepper, squeeze lemon juice over the salmon. Marinate the salmon filet for 10 minutes, then put into the oven and cook around 6-8 minutes.

3. Chop potato into cube, put into the oven and cook around 4-5 minutes.

4. Add lemon juice, balsamic vinegar, olive oil, honey and mustard into the big bowl, mix it together. Then, add the washed kale into the dressing.

5. Lastly, add chopped salmon and avocado into the salad all together.

Spice grilled salmon with mango-avocado salsa on a white plate

4. Warm Thai Chicken Noodle Salad


–  2 pieces of chicken breast filet (without skin and bone)

–  1 portion of whole-wheat noodles

–  1 piece of courgettes

–  1 onion

–  3 cloves of garlic

–  1 portion of ginger(peeled)

–  A bunch of lemongrass

–  A bunch of chili

–  2 Limes

–  1 teaspoon of olive oil

–  1 teaspoon of paprika

–  A bunch of coriander


How to make it?

1.  Bring the ginger, garlic, lemon grass, chillies, lime juice, olive oil, paprika and coriander into a food processor and blend into a paste.

2. Chop the chicken into cube

3. Peel the courgettes and carrots, cut it into strip

4. Preheat the pan with a teaspoon of olive oil, add the chicken cube; cook around 10 minutes. When the chicken is well cooked, add the Thai paste to the chicken and mix it together. Cook it for 3 minutes.

5. Put the whole-wheat noodles into boil water for 5 minutes, then put it aside to cool down.

6. Add noodles, courgettes, carrots and chicken into a big bowl, mix it together. Lastly, sprinkle with coriander and onion.


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