Sugar-Free Meals Ideas for Women's Weight Loss

At lunchtime, it’s convenient to snatch a sandwich, or something else is available, however, it is really worth taking the time and effort to devour something healthy. The lunch thoughts in this area can be eaten at different instances of the day, too, and would even work as dinner. Mix and healthy and see which ones work best for you!

Cherry Tomato Soup

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Services : 4

Prep & Cook Time : 75 minutes

Ingredients

  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 1 medium carrot, finely chopped
  • 1 stick of celery, finely chopped
  • 2 tbsp tomato puree
  • 850 g / 1 lb 14 oz / 5 2/3 cups mixed cherry tomatoes, halved
  • 2 l / 2 pints/ 5 cups vegetable stock
  • 175 ml / 6 fl. Oz / ¾ cup passata
  • A few berry leaves, to garnish
  • Flaked sea salt and freshly ground black pepper

Method

  1. Heat the olive oil in a large saucepan over a medium-low heat until hot, then add the onion, carrot and celery.
  2. Sweat for 8-10 minutes with a little salt until they start to brown, then stir in the tomato puree and three-quarters of the cherry tomatoes.
  3. Cover the saucepan and allow the tomatoes to stew for 10 minutes over a low heat.
  4. Remove the cover after 10 minutes and stir in the stock and passata. Bring to a simmer and cook over a reduced heat for 25-30 minutes, stirring occasionally.
  5. Blend the soup with a stick blender until smooth. Return the soup to a simmer in the saucepan and season to taste.
  6. Ladle into bowls and garnish with the remaining cherry tomatoes, baby leaves and extra seasoning.

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Tuna Stew in Granary Buns

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Services : 4

Prep & Cook Time : 30 minutes

Ingredients

  • 2 tbsp olive oil
  • 2 small courgettes (zucchinis), finely chopped
  • 2 small carrots, peeled and finely diced
  • A small sprig of rosemary, chopped
  • 1 clove of garlic, minced
  • 300 g / 10 ½ oz / 2 cups canned tuna chunks, drained
  • 275 g / 10 oz / 1 ¾ cups passata
  • 75 ml / 3 fl. Oz / 1/3 cup cold water
  • 4 seeded granary buns, split
  • Salt and freshly ground black pepper

Method

  1. Heat the olive oil in a casserole dish set over a medium heat until hot.
  2. Add the courgette and carrot with a little seasoning. Sweat for 6-7 minutes, stirring frequently, until softened.
  3. Add the rosemary and garlic and cook for 1 minute, then add the tuna, passata and water.
  4. Stir well and bring the stew to a gentle simmer. Leave to cook for 8-10 minutes, stirring occasionally, until thickened.
  5. Adjust the seasoning to taste and leave the stew to cool slightly before spooning into the granary buns.
  6. Serve immediately.

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Penne and Seafood Salad

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Services : 4

Prep & Cook Time : 30 minutes

Ingredients

  • 350 g / 12 oz / 3 cups penne pasta
  • 150 g / 5 oz / 3 cups mixed leaf salad
  • 2 sheets of dried wakame seaweed
  • 2 tbsp sunflower oil
  • 300 g / 10 ½ oz piece of salmon fillet, cubed
  • 150 g / 5 oz / 1 cup crayfish tails
  • A large handful of crispy shredded seaweed
  • 75 ml / 3 fl. Oz / 1/3 cup dark soy sauce, to serve
  • A few sprigs of coriander ( cilantro)
  • Salt and freshly ground black pepper

Method

  1. Preheat the grill to hot and cook the pasta in a large saucepan of salted, boiling water until ‘al dente’
  2. Drain well and leave to cool to one side. Soak the sheet of wakame seaweed in a bowl of boiling water until tender, then drain and chop.
  3. Coat the cubed salmon and crayfish tails in sunflower oil and season well.
  4. Arrange on a grilling tray and grill for 4-5 minutes until the salmon is golden and crisp.
  5. Remove the grill and leave to cool for 5 minutes, then toss with the penne pasta, crispy seaweed and wakame seaweed.
  6. Season to taste and serve in bowls with the mixed leaf salad, coriander and pots of soy sauce on the side.

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Turkey, brie and Avocado slices

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Services : 4

Prep & Cook Time : 10 minutes

Ingredients

  • 100 g/ 3 ½ oz piece of brie
  • 150 g / 5 oz / 1 cup turkey slices
  • 4 thick slices of wholemeal baguette
  • 1 large ripe avocado, pitted and sliced

Method

  1. Cut the pieces of brie into four even slices using a warm, wet knife.
  2. Fold the slices turkey and arrange top of the slices of baguette.
  3. Top with the Brie and then avocado slices; serve immediately.

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Lentil veggie Burger

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Services : 4

Prep & Cook Time : 1 hour

Ingredients

  • 3 tbsp sunflower oil
  • 1 small red onion, finely chopped
  • 2 cloves of garlic, minced
  • 150 g / 5 oz / 1 cup yellow split peas
  • 100 g / 3 ½ oz / ½ cup brown rice
  • 600 ml / 1 pint 2 fl. Oz / 2 ½ cups vegetable stock
  • 150 g / 5 oz / 1 cup dried breadcrumbs
  • A small bunch of flat leaf parsley, finely chopped
  • 3 tbsp plain yoghurt
  • 1 tbsp low-fat mayonnaise
  • A pinch of smoked paprika
  • 4 seeded burger buns, split
  • 1 small Romaine lettuce, leaves separated
  • Salt and freshly ground black pepper

Method

  1. Heat 1 tbsp of sunflower oil over a medium heat, add the onion and garlic and sweat for 3-4 minutes, then stir in the peas and rice.
  2. Stir well and cover with the stock. Bring to a simmer and cook over a low heat, covered, for 50-60 minutes until the peas and rice are tender.
  3. Leave the mixture to cool slightly, then spoon into food processor. Pulse until just combine and tip into a mixing bowl. Add 100 g of the breadcrumbs and the parsley. Mix thoroughly and season. Cover and chill for 30 minutes.
  4. Shape the mixture into four thick patties, then coat in the remaining breadcrumbs. Preheat the grill to hot. Drizzle the patties with the remaining oil and grill for 3-4 minutes on both sides.
  5. Whisk together the yoghurt, mayonnaise, paprika and a little seasoning. Assemble the buns with lettuces, patties and some sauce, and serve with the bun lids.

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Lettuce and Carrot Soup

Services : 4

Prep & Cook Time : 30 minutes

Ingredients

  • 2 tbsp olive oil
  • 2 stick of celery, peeled and sliced
  • 2 small carrots, peeled and shredded
  • 150 g / 5 oz / 2 cups button mushrooms, sliced
  • 11/1 pint 16 fl. Oz / 4 cups light vegetable stock
  • 2 small gem lettuce, sliced
  • A small bunch of chives, roughly chopped
  • salt and freshly ground black pepper

Method

  1. Heat the olive oil in a large saucepan set over a medium heat until hot.
  2. Add the celery and a little seasoning, then sweat for 4-5 minutes, stirring occasionally.
  3. Add the carrots, mushrooms and stock, stir well and bring to a simmer, then cook over a reduced heat for 10 minutes.
  4. Stir in the lettuce and continue to cook for 3-4 minutes until wilted.
  5. Add the chives and adjust the seasoning to taste before ladling into bowls and serving.

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