3 Low Cal Lunch Ideas (Plant Based) Cooking with Carla | Half of Carla

3 Low Cal Lunch Ideas (Plant Based) Cooking with Carla | Half of Carla

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I’m back with another Cooking with Carla video. Today I’m sharing how I put a meal together. This is real time video rather than a recipe video, sharing my thought processes of how I decide what to eat if I haven’t planned.

Cooking with Carla Playlist – https://www.youtube.com/playlist?list=PLKK1Swfgwk8X2hXF13ZxzrR7XH_wtbPym

Moroccan Chickpea Soup
1 onion
1 shallot
Carrots
Spray Oil
Garlic (4 cloves)

1TBSP Cumin
1 Tsp Cinnamon
1/2 TSP Ground Ginger
1/2 TSP Celery Salt
1Tin Tomatoes
1 Tin Chickpeas
125g Red Lentils
1.25 l Veg Stock
1 TBSP Harrisa Paste
Salt & White Pepper

https://skinnyspatula.com/vegan-harira-moroccan-chickpea-lentil-soup/

Pasta/Broccoli Dish

Broccoli
Left over pasta
Garlic
Chilli
Edamame (Soya) Beans
Taifun Japanese Tofu
Spice Bag Seasoning
I added 1 tsp vegan butter at the end and it was just perfect

Potato Salad

150 gcucumber peeled and diced small
330g new potatoes chopped small
90g vegan greek Yoghurt
Capers
White pepper
Garlic granules
Salt
Dill
Season potatoes and spray with oil before going in airfryer or over then let cool
Lemon Juice (or cider vinegar if you have it)
Bed of Lettuce
Prepared Tofu from Aldi
Olives

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**Disclaimer – I am a brand ambassador for BodySlims. While I was not paid specifically for this video, I do receive remuneration for my ambassadorship.

*As always I am not a medical professional/therapist and you should always seek medical advice prior to making changes to your diet. The content of this video is my experience only and in no way should be a replacement for professional advice.*

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❤ Links you Might Like ❤
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❤Therapy Video – https://youtu.be/YF3MLf6azU4
❤Maintaining My Weight Loss – https://youtu.be/WpgxtF7-LU8
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hi everyone and welcome back to my
channel my name is Carla if you’re new
here and I make videos about how I show
up for myself and hope inspiring you to
do the same in today’s video I’m going
to be sharing with you three different
recipes and recipes we know that I’m not
like the greatest at like putting a
recipe together but I have actually put
everything in the description box down
below so kind of a guide on what I was
using to make this so please check that
out I put a lot of effort into those
description boxes so please check them
out and these are basically three things
that you could eat for lunch or dinner
these are probably more lunch
appropriate and they are just simple
they are full of nutrients and they are
going to help with they’re kind of
similar to things that I ate when I was
losing weight so I hope you guys really
enjoyed that without further Ado let’s
go cooking with Carla turn off you glow
Cherry I am making a chickpea H kind of
Moroccan soup I am yeah what are you
doing so I have in my my ninja here I
have one onion one chalot and carrots
and some spray oil and I’m just going to
chop that up a little bit as I said if
you don’t want to use the ninja or you
don’t have one just chop them a little
bit more and put it onto the pan so I’m
going to press Chop on this now and then
I’m going to cook it for 5 minutes I’ll
show you now so little man is a little
bit afraid of this so good boy so you
ready buddy
it’s okay good boy so it’s just going to
chop a few
times good boy it’s okay it’s okay
honey it’s okay that’s it that’s it done
so that’s going to sauté it for 5
minutes saan it’s okay I have just
popped in a bit of frozen garlic in
there it calls for like four Cube cubes
cloves of garlic um but I don’t need
four so I’ve just put in a good lump and
then all of this is just sautéing and in
the meantime over here I have in this
little bowl I’ve mixed up 1 tbsp of
cumin 1 teaspoon of Ginger H half a
teaspoon of ground no sorry 1 teaspoon
of cinnamon half a teaspoon of ground
ginger and a little bit of celery salt
because I didn’t have any celery so I’m
actually going to throw this in
now just to let it be fragrant for a
minute so that’s kind in there nice
and well balanced so you just want to
kind of let that sauté for a second I’m
actually going to take the lid off again
you would just do this on the pot if
that’s how if how you’re doing
it just going to mixy mixy that
in it’s still a bit warm so it’s still
going to kind
of I think I’ll put it on for a minute
more
just
sauté so that’s on for another minute
just to let that do its thing then the
next thing we’re going in with is a can
of chickpea a can of um Tomatoes I
should have chopped tomatoes but I got
peeled by accident so I’m going to put
these in blend it and then I’m going to
do the rest of the soup chickpeas and
some lentils and some stock and then I
think that’s most of the soup let me see
I’m using a recipe I’ll leave the recipe
linked down
below I don’t have any fresh parsley um
or fresh coriander so I’m going to use
frozen
coriander and yeah and I’m using red
lentils instead of green which should be
fine I might also stick in some kale as
well I have a little bit of kale left
over so I might stick that in so we’re
doing a not a we’re doing a chunky soup
today so yeah I think yeah I’m going to
put the tomatoes in now chop them and
then do the soup looks good I forgot I’m
also put in a tablespoon of um Harissa
paste which is basically like tomato
puree paprika I think there’s rose water
in here and like vinegar and cayenne
chili and it’s just kind of like it’s a
real Moroccan aromatic flavor if it’s
delicious so that’s gone in um with the
tomatoes the Tomato so it kind of looks
like this now so what I’m going to do is
put in the chick peas the lentils and
then the stock and then that’s leave it
to cook number we up the recipe didn’t
call for it but I am going to put some
white pepper in I have all my
ingredients in here I have the 200 g of
red lentils I actually put only 125 G I
thought that was enough uh the tin
chickpeas white pepper I’m going to put
a bit of salt in as well as the celery
salt and then two stock cubes I’m going
to the hares past and everything else
and then I’m going to fill it up to the
line with water hey little buddy
here and then press smooth soup and
we’re going to have a soup well that’s
the Hope anyway shall see hopefully it
tastes nice I always don’t worry about
like it not tasting amazing straight
away like sometimes you just need to
adjust the
flavors and it’s totally okay I just
thought 125 G of lentils was enough I
didn’t need that much more uhoh
uhoh to the hot yeah oh what did you
find oh will you pick that up and put in
the bin again please will you pick that
up good boy what you grab her and put in
the bin in the bin oh good boy well
done thank
you okay I’m just going to mix this with
the big
like P that they have
spatula dampener is that what it’s
called just to give it a na mixy mixy
that’s
it okay what you got there
buddy lid goes
on press on and we
press if you’d like to focus that would
be great focus and junky soup 30
minutes
and D it
done then should be ready in 30 minutes
I didn’t realize it has a keep warm
function on it that’s really helpful
Luna mhm I just thought it was still
warm from every time I’ve made soup I
didn’t realize that it anyway soup is
done it’s still warm we do a taste
test it looks pretty good looks very
tomatoey grabish spon I hope the lentils
are cooked enough it’s not cooked enough
what do you think we need look like Co
yeah they taste well maybe I should have
cooked them first you know
no I
think maybe just they don’t cook as well
in this it’s packed full of flavor
though yeah it’s actually interesting
tast to okay so Chunky Soup I’m going to
put it back on for not maybe the half
hour and put it back on for so we eat
something else it’s Friday today and I
just wanted to share with you this quick
lunch that I’m doing uh because I’m
hungry cuz it’s lunchtime what a stupid
thing um and this one is a really kind
of
well-rounded lunch meal and it’s got and
it’s super quick it’s Tak me less than
10 minutes I have
broccoli I have leftover pasta that was
for pach just boiled pasta and I’ve just
using that with some garlic chili and
then edamame beans and I just fried off
the garlic edamame and the chili
together I then put in the
pre-boiled uh broccoli the
pre-boiled pasta and then just a little
bit of water so right now I’m just
letting the water evaporate off this so
everything steams up and the pasta kind
of works itself I have some pre-done
tofu here this is the tyon Japanese and
I’m just going to put half of this
into I just fried this off first on the
pan I’m going to put half of that in one
the GB and then I’m going to season with
my spice pack seasoning which is for
those of you who maybe don’t get spice
pag here you
go that’s it mix that up and that is my
lunch continue the Resa but I’m making
lunch and I have such a a hankering for
kind of like a potato salad or a yeah a
potato salad and I want Dill I don’t
know why I’ve never been that into Dill
so I’m making a potato kind of like
a like a tattii potato salad with some
goodness for lunch I thought I’d show
you in here I have just peeled and
chopped up quite small some this is not
authentic Greek so please don’t come at
me but just some small bit of cucumber
still watching um Ma I’m boiling up
about 330 G of baby potatoes that have
been chopped really
small and in here I’m going to put some
white pepper some garlic granules and
some salt and then I’m going to chop up
the dill and put it in I use white
pepper for this kind of thing when I
don’t want too much of like
a sometimes black pepper is just a
little too pungent I just want something
a little more calmer and then I decided
to use these garlic and aromatic garlic
sea salt
flakes um but you can just use your
regular salt any kind of salt will do
I’m going to mix that together and then
I’m going to put some yogurt and some
dill into an
egg I have just put the oh oh we’re
steaming up H the little new potatoes
that I’ve cooked I’ve just put them into
the air fryer they’re in for about 10
minutes I’m going to stir them around
and put them back in then and let them
cool down and then I’m going to mix them
with the tsiki kind of mix that I have
going on here so I’m just going to mix
these and put them back in and I’ll show
you the rest then in the bowl I have 150
g of cucumber 90 G of vegan Greek yogurt
Capers some
dill garlic powder you could use fresh
garlic if you want but or garlic
granules you can use fresh garlic if you
want but I
don’t salt and pepper and then a little
bit of this um seasoning if you have it
I don’t have
any lemon but lemon would be amazing in
that so instead I used just a tiny
little bit of apple cider vinegar just
to give that kind of tart feeling and
then I have a bowl ready and in here is
just like a small amount of mixed salad
from bag some of the tofu from Aldi the
prepared one I don’t even know what
flavoring it is it’s just flavors tofu
strips lightly spiced goes with
everything pretty much does that’s the
one I love this one love this in The
Cauldron one go between either of them
and then I just put some olives in there
as well so my potatoes are nearly done
when they’re done I let them cool off
mix it all together PLP it on top and
then it’s done this would go faster if I
had mixed and pre-boiled the potatoes I
thought I had more
oh how dare you
guys thank you so much for watching this
video please make sure you are
subscribed like it you can save this as
well and add it to like a folder of
cooking with Carla or your favorite
recipes or something like that if that’s
something you like to do and please let
me know if there’s any other kind of
things within this field that you would
like me to do to share with you um you
know if there’s like different types of
foods that you’ve never cooked with
before and I can see if I can bring out
my culinary skills and do something like
that so thank you again for watching I
will love you and leave you and please
do not forget to show for yourselves bye
guys
[Music]