If you’re following an Intermittent Fasting Plan or you’ve reached your weight loss goal and have transitioned to our Maintenance Plan, you’ll be in need of inspiration for low-calorie meal ideas to keep your journey fresh and exciting at every turn.
On either of these diet plans, you can enjoy one or two low-calorie meals per day using conventional foods (unless it’s a fast day if following one of our intermittent fasting plans). This means you can enjoy lots of your favourite ingredients and flavours at lunchtime.
For example, you can start your day with one of our high-protein OPTIFAST Shakes, followed by a home-cooked low-calorie lunch, and end your day with a light dinner of an OPTIFAST Soup, small side salad and OPTIFAST Dessert.
However, we all know how easy it is to get into the habit of cooking the same lunches over and over again, especially when life gets busy. To avoid making the same meals day after day, consider taking a little time away from your desk to prepare a healthy, nutritious lunch. Not only can this be a great way to refuel with a healthy meal, but also a great way to have a break from your screen and reset your mind ready for a productive afternoon.
Stuffed Baked Potato Recipe
A baked potato can be an incredibly comforting lunch, especially on a cold day, and it also contributes a reasonable amount of calories and carbohydrates.
You can manage the calorie and carbohydrate count of your overall dish by turning it into a stuffed baked potato, by replacing some of the inside with fresh vegetables and lean protein such as tuna or low-fat cheese. You can also enjoy one or two OPTIFAST meal replacement products at your other meals to help you stay within your total daily calorie goals.
Low-Calorie Stuffed Baked Potato Recipe
1 medium potato, washed (approx. 150g)
60 g tuna in brine, drained
1 stick celery, finely chopped (approx. 20g)
30 g low-fat cheese, grated
2 tbsp cooked peas
Preheat the oven to 180°C.
Wash a large baking potato and prick the skin all over with a fork.
Place the potato on a microwaveable plate and microwave for 5 minutes.
Transfer the potato to a baking tray and place in the hot oven for 20 minutes. You can tell that the potato is cooked when you can easily pierce the skin with a fork.
Remove the potato from the oven and carefully slice it in half. Scoop the potato out of the skin, placing it into a bowl.
Add the drained tuna and chopped celery into the bowl with the potato, then spoon this mixture back into the potato skins. Fill each potato skin to the top, then sprinkle the peas and grated cheese on top.
Put the filled potato skins back into the oven for a further 10 minutes, until the cheese has melted.
Allow to cool slightly before serving.
Amount per serving
Allergens: contains fish, celery, milk.
Learn more about the importance of the different food groups here: