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Weight watchers: Low-calorie Iftar ideas

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Photo credits: Mvslim

Feeling like your body with implode with all them fried goodies you’ve been binging on? Or are you someone who takes the month of Ramadan as an opportunity to lose a few pounds? Whichever side of the spectrum you fall on we have a few recipes that won’t add up to the numbers on the scale so that you can indulge all you want without compromising on taste.

 

Zucchini, Onion and Tomato Bake with Low Fat Mozzarella

Calories: 80

What you need:

3 -4 zucchini (Tori)

1 -2 large white onion

Olive oil

2 large ripe tomatoes

Low fat Mozarella cheese

Salt and black pepper

 

Method:

Slice onions and sauté in olive oil until they are soft. Then slice zucchini and tomato into thin slices. Take a dish and start layering the vegetables (you should have a minimum of 3 layers). One layer of zucchini, then sautéed onions in olive oil then tomatoes. Sprinkle with low fat mozarella cheese and salt and pepper according to taste.

Keep layering until you run out of the sliced vegetables then top it with a layer of low fat mozzarella cheese (you can go as thick or thin as you want). Bake in 350 oven for about 45 minutes or until brown around the sides and on the top.

 

Papaya Salad (Som Yam)

Calories: 124

What you need:

Small green raw papaya, shredded

2 small tomatoes cut into quarters

4 garlic cloves (you can make it 6 if you want the taste of garlic to pop)

6 red or green chilly

2 Tbsp sugar

3 Tbsp lime juice

2 Tbsp soy sauce

3 Tbsp ground roasted peanuts

Fresh lettuce and chilly for garnish

 

Method:

Put garlic and tomatoes in a bowl and pound a few times to release their juices. Add chilies and crush lightly to release the heat. Remember to crush lightly and make sure the tomatoes and garlic don’t turn into a paste. In a separate cup, dissolve the sugar in a mixture of lime juice and soy sauce. Mix the tomato-garlic mixture with the sweet and sour dressing. Add shredded papaya, peanuts, lettuce to the sweet and sour juice and mix all the ingredients together well. Serve in a shallow bowl and top with garnish.

 

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Healthy Living

Digest O’ clock: Green-Ginger-Mint Tea recipe

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Green-Ginger-Mint-Tea

Having trouble digesting all the Ramadan goodies? Can’t help but over eat every time you decide to just have one pakora? We might have something that can help you wash away all that guilt and digest your Iftars better. Presenting the unbelievably delicious tea that is surprisingly good for digestion.

 

What you need:

Lipton Green Tea (Lemon)

1 sliver of ginger (washed and peeled)

Mint leaves (according to taste, washed and separated from stem)

 

Method:

Bring one cup water to boiling point. Tear Lipton Green Tea bag and empty the contents into the pot, add ginger and mint leaves. Boil the mixture on low flame until you can smell ginger and mint mix well together. Turn off the flame and let it simmer for 5 minutes. Enjoy hot with honey or cold with extra lemon!

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Healthy Living

Energy drinks to beat the heat in Ramadan

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Feeling like you’re running on 5% battery whether it be before Iftar or after? Try these refreshing drinks at home to give you that much-needed boost of energy to make up for this heat and hours of fasting.

 

Peanut Butter – Banana smoothie:

What you need:

1/2 banana

1 cup milk

1/2 tblsp chia seeds

1 tsp sweetener

1 tblsp peanut butter

Direction: Blend all the ingredients together and enjoy. This is a great snack to keep you going in between meals or bulk it up with some oats and protein powder for a fulfilling meal.

 

Sharbat-e-Badaam:

What you need:

200 gm Almond

600 gm Sugar

3 cup Water

6 pieces Cardamom Seeds

Direction: Soak the almonds for 2 hours in hot water and peel the skin. Grind almonds, cardamom seeds, water (1 cup) well then strain it by using Muslin cloth piece. Then, add water (2 cups) and sugar in a cooking pot and cook until it becomes thick. Next, add the grinded mixture to this sugar syrup and cook it for 8-10 minutes. Add 4-6 tbsp of this Sharbat-e-Badam in a jug of water. Serve chilled!

 

Tamarind and date fresca:

What you need:

1 pound tamarind pulp (with seeds)

18 pitted Medjool dates

1/2 cup plus 2 tablespoons superfine sugar

Direction: Combine tamarind, dates, and 2 1/2 cups of water in a medium pot and bring to a boil. Stir and mash pulp and dates with the back of a spoon until they turn into a thick paste. Remove from heat and let steep for 2 hours. Strain mixture through a sieve into a large bowl and then transfer this mixture into a pitcher. Add sugar and 3 cups of water. Serve chilled!

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