Body & Mind

A tasty menu of just 1500 kcal per day

Get rid of those Easter kilos right away

After those delicious calorie-rich Easter days - and in my case also the day after: leftovers day - it really is time to get back to normal and think about that summer that is coming faster than you think. Do you want to eat a bit healthier but don't know where to start and especially: WHAT to put in your basket tonight? I'll give you a hand. With this ‘after Easter low cal menu’ you'll be back in your old rhythm in no time and those Easter kilos will be gone before you know it. And you really don't have to gnaw on a carrot for that. Okay, only around four. Ha!

Breakfast - soy yogurt with warm berries and seed/nut mix (250 kcal)

  • 250 ml unsweetened soy yogurt
  • handful of blueberries
  • 2 tbsp seed/nut mix
  • splash of maple syrup
  • pinch of cinnamon
  1. Put the blueberries together with a small splash of water and some maple syrup in a saucepan and heat on low.
  2. Put the yogurt in a bowl, top with the warm berries, seeds/nuts, and a pinch of cinnamon.

Snack (250 kcal)

  • 2 rice cakes
  • 1 tbsp nut butter
  • half a banana
  1. Slice the banana into thin rounds.
  2. Spread the rice cakes with a thin layer of nut butter, the banana, and the cinnamon.

Lunch - Fresh spring salad with fennel, crab, and avocado (300 kcal) 

  • bag of mixed salad
  • half a fennel bulb
  • half an avocado
  • can of crab
  • piece of cucumber
  • spring onion, chopped

Dressing:

  • teaspoon mayo
  • 2 tbsp white wine vinegar
  • 1 tbsp olive oil
  • 1 tsp honey
  • 1 tsp dried tarragon
  1. Mix all the ingredients for the dressing.
  2. Finely chop the fennel and cut the cucumber into pieces.
  3. Remove the crab from the can and drain the liquid from the meat.
  4. Mix the salad with the vegetables, the spring onion, the crab, and the dressing.
  5. Serve in a deep plate.

Snack (100 kcal) 

  • plate of raw vegetables (whatever you like)
  • 1 tbsp hummus
  • boiled egg

Dinner - Spicy pumpkin soup with fried onions, crispy tempeh, and coconut flakes (450 kcal)

  • piece of feta
  • 2 red onions
  • 1 clove of garlic
  • a piece of ginger
  • 1 litre of vegetable stock
  • soy sauce
  • a handful of fresh coriander
  • 1 tbsp coconut flakes
  1. Slice the onions into half rings and put half of them together with the garlic in a baking dish.
  2. Clean the pumpkin, cut it into pieces, and add it to the onions in the dish.
  3. Slice the ginger thinly and add that to the pumpkin as well.
  4. Bake the pumpkin for half an hour at 180 degrees.
  5. Heat some olive oil in a frying pan and fry the remaining onions until crispy. Set aside.
  6. Heat some more olive oil in the pan and fry the tempeh until crispy. Season with salt and pepper.
  7. Take a large pot and add the pumpkin mixture and add the broth. Let it simmer for at least 15 minutes over medium heat.
  8. Puree the soup with an immersion blender or in a blender.
  9. Serve the soup with the crispy tempeh and onions and garnish with fresh coriander.

Image: Pinterest