Menu to make your Mother's day!

Nutrition team

With Mother’s Day coming up on Sunday, there’s no better way to show your mum how special she is than by cooking her Sunday dinner. But if she, or anyone else at the table, is watching their weight , you might be a bit stuck for ideas. Do not fear! We are here with a Mother’s Day menu that’s easy to cook and diet friendly! These three courses provide less than 600 calories!

Velvet Vegetable Soup
½ onion, chopped
1 stalk celery, sliced
1 potato, diced
2½ ozs (60g) dried split peas
1 bay leaf
2 pints (1 litre) vegetable stock
1 courgette, diced
½ head broccoli, chopped
¼ teaspoon dried basil
3½ ozs chopped fresh spinach
ground black pepper and salt to taste

In a large pot, combine the onion, celery, potatoes, split peas, bay leaf and stock. Bring to a boil, then reduce the heat, cover and simmer for 1 hour.
Remove the bay leaves and stir in the courgette, broccoli and basil. Season with black pepper and simmer for a further 15 minutes.
Stir in the spinach and remove from heat. Puree in a food processor or using an immersion blender.

Nutrition at a glance: 92 calories, 1.1g fat, 18.2g carbs and 4.9g fibre (1 Total) per serving.

Roast Pork with Cranberry Glaze
8ozs (200g) cranberry sauce
1½ ozs (40g) white sugar
5 tbs cranberry juice
¼ tsp mustard powder
¼ tsp ground cloves
1½ lb pork roast
3 tsp cornflour
3 tsp cold water

Preheat the oven to 200 degrees C.
Mash the cranberry sauce with a fork and stir in the sugar, cranberry juice, mustard and cloves.
Place pork roast in a large roasting pan and pour cranberry sauce mixture over the roast.
Cook for 20 minutes, and then lower the heat to 180 degrees C. Cook for a further 40 minutes or so, until meat is cooked through, adding water to the pan occasionally. Remove roast and keep warm.

With a metal spoon, skim the fat from the liquid in the roasting pan and make this up to ½ pint (around 200ml) in volume. Blend the cornflour with the cold water and add to the liquid. Bring to the boil, stirring all the time until thickened. Serve with the roast, along with steamed vegetables.

Nutrition at a glance: 396 calories, 9.2g fat 43.9g carbs and 0.9g fibre (5 Totals) per serving.

Mini Vanilla Meringues
2 egg whites
4 ozs (100g) icing sugar
1 tsp vanilla essence

Preheat oven to 150 degrees C. Line a baking tray with parchment paper.
In large bowl, beat the egg whites until stiff, but not dry. Gradually beat in icing sugar until a little of the mixture between your thumb and forefinger feels smooth, and stir in the vanilla essence. Pipe or spoon small portions onto baking tray and bake for 35 minutes, or until dry but not brown. Turn off oven and leave meringues to cool inside.

Serve with fruit and natural yoghurt, Greek yoghurt or fromage frais.

Nutrition at a glance: 36 calories, 0g fat, 8.4g carbs, 0g fibre (½ Total)

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