dinner Low Calorie Vegetarian

Stir Fried Noodles

If you are vegetarian fan of of Asian Food, this Stir Fried Noodles recipe is the one you need not only because it Asian food but also because it is full of protein, about 45 g!

Nutritional Values for the Stir Fried Noodles 

  • Calories: 467
  • Protein: 45 g
  • Fat: 14 g
  • Carbs: 44 g


  • 150g pack medium egg noodle
  • 1 tbsp vegetable oil
  • 2.5cm piece fresh ginger, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 large carrot, cut into matchsticks
  • 1 yellow pepper, deseeded and thinly sliced
  • 100g mangetout, sugarsnaps or frozen peas
  • 2 spring onions, finely chopped
  • 85g beansprout
  • 2 tbsp soy sauce
  • 1 tsp white wine vinegar


  1. Place the chicken in a bowl and toss with 1 tablespoon soy sauce. Let sit while you prep the remaining ingredients.
  2. In a small bowl or large liquid measuring cup, combine the three-quarters of the green onions, the remaining 3 tablespoons soy sauce, hoisin, garlic, ginger, and vinegar. Set near the stove. Reserve the remaining green onions for serving.
  3. Bring a large pot of salted water to a boil. Cook noodles until they are about 1 to 2 minutes from done, according to package instructions. They should be very al dente, still a little too firm to eat, but not excessively hard and chewy. Drain and toss with 1/2 tablespoon of the oil to prevent sticking.
  4. In a large skillet over medium-high heat, heat 1/2 tablespoon oil. Once the oil is hot, add the chicken. Cook until golden and fully cooked through, about 3 to 4 minutes. Remove to a plate.
  5. To the now-empty skillet, add the remaining 1 tablespoon oil. Add the vegetables and cook until they begin to brown and soften but are still fairly crisp, about 3 to 4 minutes.
  6. Then, add half the scallion mixture and saute until fragrant, about 1 minute.
  7. Put the the noodles. Cook, using tongs to toss the noodles and coat them with the sauce, for 30 seconds.
  8. Add the eggs, sriracha, chicken, and remaining scallion mixture.
  9. Continue to stir fry and toss the noodles, until the eggs are cooked through and the noodles are tender, 1 to 2 minutes longer.
  10. Remove from heat. Sprinkle with the reserved green onions.

You prefer to eat your Asian food from Asian restaurants? Check our restaurants’ list on our website Ruddy.

Get into other Fried Noodles recipes on Bare feet in the kitchen.


dinner Low Calorie Vegan Vegetarian

Pumpkin soup

A creamy and healthy Pumpkin Soup recipe for the healthy vegans and vegetarians

Nutritional Values for the Pumpkin Soup

  • Calories: 241
  • Protein: 9,5 g
  • Fat: 11 g
  • Carbs: 27 g


  • 4 tablespoons olive oil, divided
  • One 4-pound sugar pie pumpkin
  • 1 large yellow onion, chopped
  • ½ teaspoon sea salt
  • 4 large or 6 medium garlic cloves, pressed or minced
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon cloves
  • ½ teaspoon ground nutmeg
  • Tiny dash of cayenne pepper
  • Freshly ground black pepper
  • 4 cups vegetable broth
  • ½ cup full fat coconut milk or heavy cream
  • 2 tablespoons maple syrup or honey
  • ¼ cup pepitas (green pumpkin seeds)


  1. Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper for easy cleanup. Carefully halve the pumpkin and scoop out the seeds.
  2. Slice each pumpkin halve in half to make quarters. Brush or rub 1 tablespoon olive oil over the flesh of the pumpkin and place the quarters, cut sides down, onto the baking sheet. Roast for 35 minutes or longer, until the orange flesh is easily pierced through with a fork. Set it aside to cool for a few minutes.
  3. Heat the remaining 3 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add onion, garlic and salt to the skillet. Stir to combine. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. In the meantime, peel the pumpkin skin off the pumpkins and discard the skin.
  4. Add the pumpkin flesh, cinnamon, nutmeg, cloves, cayenne pepper, and a few twists of freshly ground black pepper. Use your stirring spoon to break up the pumpkin a bit. Pour in the broth. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes.
  5. While the soup is cooking, toast the pepitas in a medium skillet over medium-low heat, stirring frequently. Transfer pepitas to a bowl to cool.
  6. Once the pumpkin mixture is done cooking, stir in the coconut milk and maple syrup. Remove the soup from heat and let it cool slightly. Securely fasten the blender’s lid and use a kitchen towel to protect your hand from steam escaping from the top of the blender as you purée the mixture until smooth. Transfer the puréed soup to a serving bowl and repeat with the remaining batches.

Prefer to order? Visit our website Ruddy.

See more recipes on Recipetineats


dinner Low Calorie Vegan Vegetarian

Quinoa Tacos

For the Tacos’ vegan and vegetarian lovers who want to make their own Quinoa Tacos  without too much effort and time.

Nutritional Values for the Quinoa Tacos

  • Calories: 301
  • Protein: 7,9 g
  • Fat: 10,4 g
  • Carbs: 46,5 g


  • 1 cup Simply Nature Organic Quinoa
  • 2 cups Simply Nature Organic Vegetable Broth
  • 1 tablespoon each: cumin and paprika
  • 3 tablespoons Simply Nature Organic Coconut Oil
  • 1 teaspoon each: garlic powder, onion powder, and oregano
  • ½ teaspoon kosher salt
  • 2 green onions
  • 1 lime
  • 4 cups Simply Nature Organic Spring Mix
  • 1 bell peppers
  • Salsa
  • Sour cream
  • Feta cheese crumbles (omit for vegan)
  • Pickled red onions, pickled radishes
  • 10 corn tortillas
  • 1 lime
  • 1 bell peppers (we used 1/2 red and 1/2 orange)
  • 4 cups Simply Nature Organic Spring Mix


  1. Cook the quinoa: In a dry pan over medium heat, add the dry quinoa and toast it over medium heat, stirring frequently. After a few minutes you’ll start to hear a popping sound; continue stirring until the quinoa just starts to brown and smell toasty, about 3 to 4 minutes total.
  2. Immediately transfer the quinoa to a fine mesh strainer and rinse it in the sink. Return it to the pot and add the vegetable broth and ¼ teaspoon kosher salt. Bring it to a boil, then reduce the heat to low. Cover the pot and simmer where the broth is just bubbling for about 15 to 20 minutes, until the broth has been completely absorbed. (Check by pulling back the quinoa with a fork to see if broth remains.) Turn off the heat and let sit with the lid on to steam for 5 minutes, then fluff the quinoa with a fork.
  3. Prepare the toppings: While the quinoa cooks, make a quick bell pepper slaw: Thinly slice the peppers, then cut them in half. Place them in a bowl and mix with 1 tablespoon lime juice and a few pinches kosher salt, and allow to stand until serving. If serving with spicy sour cream, stir in few shakes hot sauce to taste (or do the same with hummus for a vegan option).
  4. Finish the quinoa taco filling: When quinoa is done, melt the coconut oil in large nonstick pan over medium heat. Add cooked quinoa and stir to combine. Add the cumin, paprika, garlic powder, onion powder, oregano, and ¼ teaspoon kosher salt and stir. Then cook without stirring for about 5 minutes or until the bottom starts to get crispy. Remove from the heat and stir in 1 tablespoon lime juice and green onions. (Add any remaining lime juice to the bell pepper slaw.)
  5. Serve the quinoa tacos: Warm the tortillas, or char them by placing a tortilla on an open gas flame on medium for a few seconds per side, flipping with tongs, until slightly blackened and warm. Top the tortillas with the greens, quinoa filling, bell peppers, pickled onions, sour cream (mixed with a little hot sauce if desired) and feta crumbles. Serve immediately. If desired, serve with a side of Refried Black Beans.

Feeling too tired after a long day of work or school? Order your food on our website Ruddy.

You want to discover new Tacos recipes? Go on The wholesome dish.

breaksfast Low Calorie Vegetarian

Banana Pancake

You often want to eat some pancakes in the morning before to go to work or school but don’t because it’s usually full of sugar and very high in calories? Then you will love this Banana Pancake recipe because you will finally be able to eat delicious pancakes in the morning without ruining your diet.

Nutritional Values for the Banana Pancake 

  • Calories: 126
  • Protein: 3,5 g
  • Fat: 2,6 g
  • Carbs: 23 g


  • ¾ cup mashed ripe banana* (about 3 small, 2 medium or 1 extra large)
  • 1 large egg
  • 1 tablespoon of neutral oil
  • ¾ cup milk of choice
  • 1 cup all-purpose flour
  • ½ teaspoon cinnamon
  • 1 tablespoon baking powder
  • 2 tablespoons light brown sugar
  • ½ teaspoon kosher salt
  • Serve with: almond butter, banana slices, honey or maple syrup


  1. In a medium bowl, mash the banana and measure it out. Whisk in the egg, neutral oil, and milk.
  2. In a separate bowl bowl, whisk together the all-purpose flour, cinnamon, baking powder, sugar, and kosher salt.
  3. Stir the dry ingredients into the wet ingredients until a smooth, thick batter forms. (If needed, you can add another tablespoon of milk to get it to a pourable consistency, but you shouldn’t need it for the first batch.)
  4. Lightly grease a skillet with butter and wipe off extra grease with a paper towel. Heat the skillet over low heat. Pour the batter into small circles: about ¼ cup each. Cook the pancakes until the bubbles pop on the top and the bottoms are golden: low and slow is the key! Then flip them and cook until golden on the other side.
  5. If necessary, add a tiny splash of milk to the batter for the second batch so it comes to a pourable consistency. Repeat with the remaining batter, adjusting the heat as necessary (the skillet can get very hot on the second batch). Place the cooked pancakes under an inverted bowl to keep them warm. Serve immediately with desired toppings.

Seems too much for you? Order your breakfast via our app Ruddy.

Wanna see other pancake recipes, go on All recipes.

breaksfast Low Calorie Vegan

Green Apple Smoothie

This Green Apple Smoothie recipe will help you into the making of a refreshing and healthy smoothie full of fiber and very low in calories.

Nutritional Values for the Apple Smoothie 

  • Calories: 187
  • Protein: 5 g
  • Fat: 0 g
  • Carbs: 32 g


  • 1 ripe, frozen banana
  • 2 cups fresh spinach
  • 1 Tbsp. chia seeds
  • 1 Tbsp. flax seeds
  • 1 green apple, sliced
  • 1 cup unsweetened almond milk (or nut milk)


  1. Add all ingredients into a blender.
  2. Blend on high for 30 seconds to a minute. If you don’t have a very high-powered blender, you may need to stop and start your blender a few times to scrape the sides often and help your blender by mixing the ingredients.
  3. Enjoy!

You want your breakfast to be made for you? Order via our app Ruddy.

Find other breakfast recipes on Nourished the blog.


breaksfast Low Calorie Vegan

Acai Bowl

The Acai Bowl is a refreshing low calorie meal full of antioxidants and fiber that could be used for your breakfast as well as your dessert.

Nutritional Values for the Acai Bowl 

  • Calories: 180
  • Protein: 1 g
  • Fat: 1 g
  • Carbs: 40 g


  • 1 large ripe banana, peeled, cut into 1-inch chunks and frozen
  • 1/2 cup frozen blueberries
  • 2 (3.5 oz) pkgs unsweetened frozen acai puree, thawed about 1/3 of the way under warm water
  • 1/2 cup sweet fruit juice


  • Place bowls in freezer while preparing mixture.
  • Hit acai (in sealed packages) with a meat mallet to break into pieces.

Blender instructions:

  • To a high powered blender, add acai, banana pieces, blueberries, and juice.
  • Blend on a moderately low speed until smooth (lower speed works better for this thickness). If needed you can add a little more juice, and stir occasionally if it’s too thick to blend.

Food processor instructions:

  • Add bananas to processor, cover with lid and hold processor down (it will want to jump!) then pulse in bursts to break into tiny bits.
  • Then, add blueberries, pulse in bursts to break into bits. Add acai and juice and pulse to a smooth puree.
  • Pour mixture into chilled bowls. Top with granola, fruit and drizzle with honey if desired.

Can’t cook in the morning because you are feeling too lazy so early in the day or because of lack of time? Order breakfasts that you could take with you on your way at work or for the next days with our app Ruddy.

Check out other Acai bowl recipes on The forked spoon.


Low Calorie lunch

Pork Burger

For the burger lovers who want to keep their calories low, the Pork Burger recipe is the one you need.

Nutritional Values for the Pork Burger

  • Calories: 102
  • Protein: 3 g
  • Fat: 1 g
  • Carbs: 3 g


  • 500 grams 5% pork mince
  • 1 tsp fennel seeds
  • 1 tbsp dried oregano
  • 1 tsp dried onion granules
  • 1 tsp salt
  • low calorie cooking spray


  1. Mix all the ingredients together in a bowl.
  2. Shape into 4 patties and leave to rest in the fridge for 15 minutes.
  3. Spray a frying pan with low calorie cooking spray and on a medium heat cook the burgers for around 5 minutes each side until cooked through. If using a barbecue, spray the burgers with low calorie cooking spray before placing on the griddle to cook. Serve immediately with your choice of accompaniment and enjoy.

If you prefer to order your burger instead of cooking it, feel free to check our restaurants on our app Ruddy.

You are interested in other burger recipes such as this one, go visit Taste of Home.

Low Calorie lunch

Rustic Potato Wedges

For the ones who are looking for a tasty and healthy alternative to chips, the rustic potato wedges is the perfect choice.

Nutritional values for the Rustic Potato Wedges

  • Calories: 239
  • Protein: 6 g
  • Fat: 0,5 g
  • Carbs: 50 g


  • 3 large potatoes washed, skin on – approx. 370g/13oz each
  • 1 tsp sweet paprika
  • tbsp mixed herbs
  • 1 tbsp coarse sea salt
  • low calorie cooking spray


Stove Method
  1. Cut each potato into 4-6 wedges depending on size. The wedges should be quite chunky
  2. Add the wedges to a pan of salted water and bring to the boil
  3. Cook for 10 minutes, then drain the water, return them to the pan and shake to rough up the wedges slightly
  4. Spread the wedges evenly, skin side down, on a baking tray and spray with low calorie cooking spray. Sprinkle with a generous amount of coarse sea salt, paprika and a pinch of mixed herbs
  5. Cook at 200°C for 30 minutes, or until the wedges are brown and crispy
Microwave method
  1. Cut each potato into 4-6 wedges depending on size. The wedges should be quite chunky
  2. Place the potato wedges in a microwavable bowl, cover with cling film them microwave on full power for 5 or 6 minutes until they start to soften
  3. Spread the wedges evenly, skin side down, on a baking tray and spray with low calorie cooking spray. Sprinkle with a generous amount of coarse sea salt, paprika and a pinch of mixed herbs
  4. Cook at 200°C for 30 minutes, or until the wedges are brown and crispy

If you prefer to order your food today rather than cooking it, feel free to check our restaurants on our app Ruddy

You can also find other free and easy rustic potato wedges recipes, go take a look at Olga Flavor Factory.

Low Calorie lunch


Enjoy a delicious Coleslaw meal without the usual high number of calories? It’s now possible with our recipe that will allow to eat a delicious Coleslaw for less than 100 calories!

Nutritional Values for the Coleslaw

  • Calories: 80
  • Protein: 3,6 g
  • Fat: 0,8 g
  • Carbs: 12 g


  • 100 grams fat free natural yogurt
  • 32 grams quark
  • 1/2 tsp mustard powder
  • 1 tbsp lemon juice
  • 1/2 white cabbage shredded
  • 3 large carrots grated
  • 1 medium onion or 1 small red onion and 1 small brown onion – sliced
  • sea salt
  • freshly ground black pepper


  1. Mix the cabbage, onion and carrots together.
  2. In another bowl, mix together the yogurt, quark, mustard powder, lemon juice. Beat well to remove any lumps.
  3. Combine the veg mix and the yogurt mix, then season with salt and pepper to taste.

This recipe does not inspire you to cook? No problem, you still can order the food of your choice on our app Ruddy

You can find other recipes like this one on InspiredText.

Low Calorie lunch

Caprese Pasta

The Caprese Pasta is the right meal for people who are looking for something delicious which is easy to cook and healthy.

Nutritional Values for the Caprese Pasta

  • Calories: 475
  • Protein: 25 g
  • Fat: 10 g
  • Carbs: 66 g


  • 150 G Pappardelle Pasta
  • 250 G Cherry Tomatoes
  • 1 Clove Garlic
  • 2 Small Red Onions
  • 1 Green Chillies Depending on spice level, you may want less
  • 1 handful Fresh Basil
  • 140 G Reduced Fat Mozzarella
  • Low Calorie Cooking Spray


  1. Set the oven to 200 degrees, coat the tomatoes with a low calorie cooking spray, salt and pepper and roast for about 30 minutes. Keep an eye on them so they don’t burn. Boil the pasta according to the packet instructions in salted water.
  2. Meanwhile, chop the onions, chilli and garlic very finely and place in a frying pan. Fry on a moderate heat in low calorie cooking spray.
  3. Once the onions have turned a gold, take off the heat.
  4. Add the cooked pasta and roasted tomatoes to the onion mixture, adding the fresh basil also and mix them together.
  5. Plate up, and add the mozzarella on top by tearing it into little pieces. Enjoy!

You don’t feel like cooking today? Feel free to order your pasta or another meal with our app Ruddy

Find other Caprese Pasta recipes on Cookie and Kate.