Lose those extra lockdown pounds with these delicious recipes under 400 calories – The Sun

LOCKDOWN has seen a rise in overindulging – which means most of us can pinch more than inch.

But thanks to Pinch Of Nom — the gurus making your favourite dishes healthy — you’ll soon be able to shed those excess isolation inches.

Today we’ve got another day’s worth of mouth-watering meals which you can whip up in under 20 minutes — and all containing less than 400 calories.

Kate Allinson & Kay Featherstone, the clever cooks behind Pinch Of Nom, became the fastest selling non-fiction authors of all-time last year with their healthy recipe book Pinch Of Nom: 100 Slimming Home-Style Recipes.

They say the secret to a healthy, balanced diet is never depriving yourself of the food you love — but instead finding ways to make it healthier.

Kate and Kay say: “We love food and we also love sharing it with others. The majority of these recipes are packed with vegetables and protein — perfect for keeping meals lean while making sure you’re full.

“If you’re calorie-counting, keep an eye on your main meal calories before adding on the sides.

“If you’re rolling your eyes at the thought of ‘meat and veg’, we promise these are still the Pinch Of Nom meals you know and love — pies, cheese-stuffed meatballs and even tiramisu.

“We’ve used our tried and tested way of seasoning, flavouring and spicing the meals so you won’t find bland meat with a side salad — it’s not what we’re about.”

Recipes from Pinch Of Nom: 100 Slimming Home-Style Recipes, and Pinch Of Nom Everyday Light, both by Kay Featherstone and Kate Allinson, published by Pan Macmillan.


V – vegetarian.

F – for freezing.

GF – suitable for a gluten- free diet.

Breakfast: Apple and cinnamon pancakes (V, GF)

Serves 1 (341 cals)


  • 40g oats
  • 1½ apples (1 grated
  • ½ sliced to serve)
  • 50ml skimmed milk
  • ¼ tsp ground cinnamon
  • 1 tsp granulated sweetener, plus an extra pinch
  • 2 medium eggs beaten
  • 2 tbsp fat-free natural yoghurt
  • Low-calorie cooking spray
  • Fresh berries, to garnish


  1. Blitz the oats in a food processor or blender until finely ground. Tip into a bowl and mix in 40g of the grated apple, along with the milk, cinnamon, sweetener and beaten eggs. Set aside.
  2. Mix the yoghurt in a bowl with the remaining grated apple and a pinch of sweetener.
  3. Spray a large frying pan with some low-calorie cooking spray and place over a medium heat.
  4. Spoon four equal quantities of the pancake batter into the hot pan, making sure they don’t touch each other (it may be easier to cook them in two batches).
  5. Cook for 1–2 minutes until the top starts to set and the bottom is a golden brown colour, then carefully flip the pancakes and cook for another few minutes, or until the bottom has coloured and the pancakes are cooked through.
  6. Serve pancakes with fresh sliced apple, blueberries, and the grated apple and yoghurt mix.

Lunch: Chicken, ham and leek pie (F)

Serves 4 (301 cals)


  • Low-calorie cooking spray
  • 1 large leek, trimmed, washed and sliced
  • ½ onion, finely chopped
  • 500g chicken breast (skin and visible fat removed) diced
  • 2 tsp English mustard powder
  • 350ml chicken stock (1 chicken stock pot dissolved in 350ml boiling water)
  • 1 tbsp cornflour
  • 1 tbsp water
  • 75g low-fat cream cheese
  • 150g cooked ham, fat removed and cut into bite-sized pieces
  • Leaves from 1 sprig of thyme, chopped
  • 50g filo pastry (roughly 2½ small sheets)


  1. Preheat oven to 200C/fan 180C/gas mark 6.
  2. Spray a saucepan with low-calorie cooking spray and place over a low heat.
  3. Add the sliced leek and onion and sauté for 6 to 8 ­minutes until soft, then add the chicken to the pan and cook for 5 minutes.
  4. Then add mustard powder and chicken stock, bring to a simmer and cook for 10 minutes. Mix the cornflour with the water, add it to the pan and stir quickly to thicken the sauce, then stir in the cream cheese, ham and thyme and transfer mix to a medium pie dish.
  5. Cut the filo pastry into twelve pieces.
  6. Spray each piece with low-calorie cooking spray then scrunch it lightly.
  7. Arrange the scrunched pieces on top of the chicken mixture so the whole dish is covered.
  8. Place the dish on a baking tray and bake in the oven for 10 minutes or until the pastry is golden brown.
  9. Serve immediately.

Dinner: Stuffed meatballs (F, GF)

Serves 4 (three meatballs each, 283 cals per serving)


For the meatballs: 500g five per cent fat minced beef

  • 1 tsp salt
  • Pinch of ground black pepper
  • ½ tsp garlic powder
  • ½ tsp dried oregano
  • ½ tsp dried mixed herbs
  • 1 medium egg yolk handful of Fresh parsley, chopped
  • 70g reduced-fat mozzarella, split into 12 equal pieces

For the sauce:

  • 400g tin chopped tomatoes
  • 50g tomato puree
  • 1 tbsp dried oregano
  • 1 tsp onion granules
  • ½ tsp dried basil
  • ½ tsp dried parsley
  • 1 medium carrot, finely chopped
  • 1 celery stick, finely chopped
  • ½ tsp red wine vinegar
  • Sea salt and freshly ground black pepper


  1. Preheat the oven to 200C/fan 180C/gas mark 6. Line a baking tray with baking parchment.
  2. Mix all of the meatball ingredients (except the mozzarella and half of the parsley) together in a bowl until well combined, then divide mixture into twelve equal pieces.
  3. Enclose one piece of mozzarella in each portion of meatball mix. Firmly roll each one into a ball.
  4. Place the meatballs on the baking tray and cook in the oven for 15 minutes.
  5. While the meatballs are cooking, make the sauce.
  6. Put all of the sauce ingredients in a pan, bring to the boil and cook over a low to medium heat for about 20 minutes.
  7. Blitz the sauce with a stick blender, or in a blender or food processor until smooth, then season to taste.
  8. Return the sauce to the pan and add the baked meatballs and stir well. Sprinkle with chopped parsley and serve.

Dessert: Tiramisu (V)

Serves 4 (108 cals per serving)


  • 150g ricotta
  • 2 tsp vanilla bean paste or extract
  • 2 tsp granulated sweetener
  • 8 sponge fingers, each broken into 3 pieces
  • 100ml strong espresso, cooled
  • l tbsp cocoa powder


  1. Put the ricotta, vanilla bean paste and granulated sweetener in a bowl and mix until smooth.
  2. Place three sponge finger pieces into the base of four 125ml ramekins.
  3. Add a couple of teaspoons of espresso to each ramekin and crush the sponge fingers down so that they cover the ramekin base.
  4. Top this layer with a layer of ricotta mix, then add three more sponge finger pieces, placing them towards the edges of the ramekin.
  5. There is no need to crush these down.
  6. Add another little drizzle of espresso and top with the remaining ricotta mix.
  7. Place the cocoa powder in a sieve and generously dust it over each tiramisu.
  8. Chill for around 10 minutes or until ready to serve.

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