Category: Recipes

The recipe have approximately 200 calories.

Ingredients:

100g of strawberries. 

2 scoops Strawberry Meal Replacement (3 scoops if you weight more than 80 kilos).

1 cup of water.

Method:

Mash the strawberries and meal replacement together, add water gradually, and stir until the mixture is smooth. 

Pour the mixture into a container and freeze. 

Yammy! Enjoy…

These can be served as a main meal and can be eaten at any time of the day.

Ingredients

• 1 large onion – finely diced
• 1 carrot – finely diced
• 2 garlic cloves – finely diced
• 2 celery stick – finely diced
• 100g lean minced meat
• 100ml red wine
• 250 Lombardi beef stock
• 2 cans of Aster Chopped Tomatoes
• 1 teaspoon dried oregano
• 1 tablespoon Aster Tomato Paste
• 1 whole nutmeg – to grate
• 4 cannelloni
• 2 springs of fresh flat-leaf parsley
• Fry Light Low-Calorie Spray

Method

1. Spray a pan with some Fry Light Low-Calorie Spray over medium heat, and fry the onion, celery, and carrot until soft. Add chopped garlic, cook for 2 minutes, and set half aside in a bowl.
2.  Push the remaining mixture to the side of the pan, add the mince and cook for 5 minutes or until browned, breaking up any lumps.
3. Pour in the wine, Lombardi stock and chopped tomatoes and season. Bring to a boil, cover, and simmer for 45 minutes or until slightly reduces.
4. Add the herbs and spices and continue to stir and cook on low heat.
5. Spray a small dish with Fry Light Low-Calorie Spray.
6. Spoon the mixture into the 4 cannelloni with a teaspoon.
7. Place the cannelloni in the dish.
8. Pour the remaining sauce over the cannelloni and bake for 30 to 35 minutes or until tender.
9. Tear over the parsley and serve.

Enjoy! 

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Who said kebabs have to be unhealthy? These honey chicken kebabs will make you the belle of the ball.

These chicken kebabs are not only healthy but also melt in mouth! Try it yourself. 

Ingredients

•  200g chicken breast, cut into 3cm cubes
• 1 clove garlic
• 2 carrots, cut into 5cm pieces
• 1 tablespoon honey
• 1 tablespoon soy sauce
• 2 small onions, cut into 5cm pieces
• 1 teaspoon coconut oil
• 2 red bell peppers, cut into 5cm pieces
• 1/2 teaspoon ground black pepper
• Fry Light olive oil

Additional Equipment

• Wooden BBQ skewers
• Grill

Method

1.  In a bowl, whisk together coconut oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kebabs while cooking. Place the chicken, garlic, onions, peppers and carrots in the bowl, and marinate in the refrigerator at least 1 hour (the longer the better).
2. Preheat the grill for high heat.
3. Drain marinade from the chicken and vegetables, then discard remaining marinade. Thread chicken and vegetables alternately on the wood skewers.
4. Lightly spray the grill gate with Fry Light olive oil. Place the skewers on the grill. Cook for 15 minutes. Turn and brush with reserved marinade frequently. The kebabs can also be cooked in the oven.

Vualá! Your delicious honey chicken kebabs are ready!

You can marinate overnight and make these kebabs for an outdoor barbecue as a tasty alternative to the usual barbecue fare! 

Note that the nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Enjoy!

Come for a FREE consultation & get a FREE trial session. This would allow us to understand your needs better and guide you on the best programme to reach your goals as we have lots of different programmes available.

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These marrow fritters have approximately 400 calories each and can be served as a main meal, as well as eaten at any time of the day.

Ingredients

• 2 marrows, grated
• 1 tbsp plain flour
• 3 egg whites, beaten
• 3 spring onions, trimmed and finely sliced
• 1 lemon, zest finely grated
• 1 garlic clove, finely chopped
• 1 tbsp thyme, mint or chives or finely chopped
• 100g ricotta cheese
• Fry Light Spray for frying

Method

1. Place the grated marrows in the centre of a clean towel and wring out as much excess water as possible, or until they are quite dry. Sift the flour into a bowl and whisk in the egg whites until smooth. Add the marrows and remaining ingredients, then mix well.

2. Heat a large frying pan and take a heaped tablespoon of the mixture and drop it into the pan, flattening it out slightly with the back of the spoon. Leave to cook for a couple of minutes until the fritter is brown on the bottom, then flip over and cook for another couple of minutes.

Come for a FREE consultation & get a FREE trial session. This would allow us to understand your needs better and guide you on the best programme to reach your goals as we have lots of different programmes available.

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Eat healthy in under 30 minutes with this simple recipe for poached egg with asparagus salad.

Ingredients

300g green asparagus
1 egg
1 slice Slimex Bread
chives, chopped
1 tablespoon vinegar
2 teaspoons mustard
1 teaspoon honey
4 teaspoons lemon juice
2 tablespoons vinegar for poached egg

Method

1. Mix the vinegar, mustard, honey and lemon juice in a bowl and slowly stir. Add chives to the vinaigrette, mix well and refrigerate.

2. Wash asparagus and cut off wooden ends. Boil the asparagus for about 3 minutes, remove and dip into a bowl of ice water.

3. Cut asparagus with a sharp knife, or vegetable peeler, into thin slices and decorate a plate.

4. Fill a saucepan with water, add 2 tablespoons vinegar. Bring it to a light simmer over a medium heat.

5. Crack the egg into a cup and gently pour the egg into the middle of the water and cook for about 2-4 minutes. Remove the egg to kitchen paper to dry off.

6. Crumble the Slimex toast with your fingers. Put some Fry light into the pan and add the slimex crumbs and cook until golden brown.

7. Decorate poached egg onto the asparagus salad. Sprinkle with toast crumbs.

8. To finish, drizzle with the chives and vinaigrette

Come for a FREE consultation & get a FREE trial session. This would allow us to understand your needs better and guide you on the best programme to reach your goals as we have lots of different programmes available.

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This versatile salad can be served at breakfast, or as a sweet snack during the day.

Ingredients

• 3 slices Parma ham
• 300g melon, deseeded and diced
• 2 celery sticks
• 1⁄2 cucumber, deseeded and diced
• 1 box cherry tomatoes
• 1 bag of Florette green leaves mix
• 1 tablespoon balsamic vinegar
• 1 tablespoon lemon juice

Method

1. Put the liquid ingredients into a small bowl and beat well with a fork.
2. Mix all the salad ingredients together in a large bowl and pour the dressing over. Toss and season.

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This salad contains approx. 300 calories and can be served as a side dish or starter to another meal. The best part is it can be eaten at any time of the day.

Method

• 400g cauliflower, separated into florets
• 300g medium zucchini
• 250g drained artichoke hearts
• 2 teaspoons dried mixed herbs
• Salt and pepper to taste
• 150g radishes
• 3 tablespoons fresh parsley, chopped
• Fry Light Spray olive oil

For the dressing

• 80 ml apple vinegar
• 80 ml water
• 2 teaspoons tahini sauce
• 1 garlic clove
• 1 shallot

Preparation

1. Preheat the oven to 200°C and line a baking sheet with parchment paper.
2. In a blender combine all ingredients of the sauce and pulse until frothy.
3. Cut cauliflower, zucchini and artichokes into pieces, then arrange them in a single layer in the pan, spray with Fry Light olive oil and sprinkle some herbs, salt and black pepper then mix.
4. Roast the vegetables for 25-30 minutes, or until the cauliflower and zucchini are slightly crispy.
5. In the meantime, slice the radishes and chop the parsley, then transfer to a large bowl.
6. When the vegetables are cooked through, stir and combine them with the radishes, salt, and pepper. This salad can be served warm or cold to taste.

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A healthy twist to an Italian classic. This mélange of flavors will simply blow you away. Italian pizza!

Ingredients

• 500g butternut squash peeled
• 1 onion
• 200g fresh spinach
• Salt
• Black pepper
• 1 medium wrap
• 1 tablespoon fresh thyme leaves
• 100g ricotta/goat cheese
• Fry light Olive Oil
• Side Dish from ‘the Weight Loss Guide’ by Marion Mizzi

Method

1. Cut the squash into 1/2-inch-thick slices, and then cut each slice into 1-inch chunks.
2. Place the squash and onion on a baking sheet. Spray with fry light Olive oil, season with the salt and pepper, and toss. Roast until tender, about 20 minutes. Transfer to a plate.
3. Scatter the butternut squash and onion mixture over the medium wrap, sprinkle with the thyme, and add the spinach & ricotta/goat cheese. Bake until golden. Slice into wedges.
4. Serve with a Side Dish from ‘the Weight Loss Guide’ by Marion Mizzi.

• Come for a FREE consultation & get a FREE trial session. This would allow us to understand your needs better and guide you on the best programme to reach your goals as we have lots of different programmes available.

Give yourself the best chance at achieving your weight loss goals with Marion Mizzi’s unique products, treatments, and recipes. Nobody said weight loss had to be stressful!

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These delicious rolls are a healthy, and easy to prepare snack for any time of the day. Treat yourself.

For the grilled aubergines

1 tsp of cumin seeds, toasted

• 2 aubergines
• 1 pinch of salt
• Fry Light

For the Quinoa filling

• 1 tsp of salt
• 50g of quinoa
• 1 small onion, chopped
• 1 tsp of ginger & garlic paste
• 1/4 tsp of ground turmeric
• 1/4 tsp of chili powder
• 100g of ricotta
• 1 tsp of garam masala
• 1/4 bunch of coriander, chopped
• 1 red beetroot, coarsely grated
• 2 carrots, coarsely grated
• 1 red pepper, cut small

Method

1. Wash and cook the quinoa as per packet instructions.
2. Trim the aubergines and slice lengthways into 4mm thick slices. Place in a baking dish and Spray with Fry Light spray, sprinkle with salt and cumin seeds. Grill the aubergines in the oven until golden.
3. For the quinoa filling, place a non-stick pan over a medium heat and add Fry Light Spray. Once hot, add the onion and sauté until a light golden brown colour.
4. Add the ginger & garlic paste, turmeric, salt, and chili powder, then sauté for a further 2 minutes.
5. Add the cooked quinoa and cook for further 5-7 minutes, then add the ricotta and remove from the heat. Finish with garam masala powder and chopped coriander. Add the grated vegetables and mix well.
6. Lay out the aubergine slices on a chopping board. Spread a generous layer of the filling on top of each aubergine slice. Roll up each slice to enclose the filling.

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A delicate addition to any dish. This Chickpea roasted vegetables accompany and compliment any meal.

Ingredients

• 400g courgette
• 400g aubergine
• 1 garlic clove, chopped
• 2 red pepper, deseeded and chopped into chunks
• 1 onion chopped
• 1 tbsp coriander seeds
• fry light olive oil
• 400g chopped tomatoes
• 100g chickpeas, rinsed and drained
• small bunch coriander, roughly chopped
• 2 slices of slimex (bread)

Method

1. Heat oven to 200C. Spray the roasting tin with fry light spray olive oil. Tip all the vegetables into a large roasting tin and toss with the coriander seeds, salt, and pepper. Spread everything out to a single layer, and then roast for 45 minutes; tossing once or twice until the vegetables are roasted and brown round the edges.
2. Place the tin on a low heat, then add the tomatoes and chickpeas. Bring to a simmer and gently stir. Season to taste, then scatter over the coriander. Serve with 2 slices of slimex bread.

Come for a FREE consultation & get a FREE trial session.

This would allow us to understand your needs better and guide you on the best programme to reach your goals as we have lots of different programmes available.

Give yourself the best chance at achieving your weight loss goals with Marion Mizzi’s unique products, treatments, and recipes. Nobody said weight loss had to be stressful!

To book 21370208 – Sliema, 21896545 or 21675696 – Fgura, 21524025 – Mellieha or send us a message on a live chat! 

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