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5 slimming recipes with a small budget

Contrary to popular belief, it is not necessary to spend a lot of money to eat a varied and balanced diet. On the contrary, when you cook yourself and only use seasonal ingredients, you can even make savings ! Of course, it takes a bit of time and organization, but it’s worth the effort…

In the following pages, we present to you five slimming recipes that you can do on a small budget. These are from the food rebalancing app Make Me Healthy, co-founded by dietician Sarah Marin-Maire and Colette Friedrich.

Keeping (or finding) the line without breaking the bank is quite possible. All you need to do is adopt a few good habits and use common sense. First step: choose raw products (fruits, vegetables, meat, fish, starches, etc.) that you cook yourself. Opt for seasonal foods that are less expensive, tastier and rich in good nutrients.

At the supermarket, compare prices, looking first at the price per kilo. Also look at the equivalent products in the bulk department. It will take you a little time at first but, little by little, you will know the cheapest references, to be preferred. Another trick is to buy products whose expiration date is close : usually they have a discount. Once home, cook them quickly and put them in airtight boxes for the week.

Do not hesitate, also, to bring a shopping list in order to avoid compulsive purchases as much as possible. The ideal is to develop (at least in outline) your menu for the week in advance, in order to buy only the products you need for your recipes. Avoid waste placing the foods with the shortest expiration date towards the front of your fridge and freezing the ones you won’t have time to cook.

And now, on to the treat! Through the five recipes below, we show you that it is possible to cook healthy and tasty dishes on a small budget.

Eggplant stuffed with chickpeas

Eggplant stuffed with chickpeas


Ingredients for 2 people:

  • 1 eggplant
  • 1 clove of garlic
  • 1 onion
  • 1 can of chickpeas
  • 50 to 70 g of dehydrated soy protein
  • Tomato sauce without added sugar
  • Olive oil
  • Herbs of Provence
  • Black pepper
  • Salt

Preheat your oven to 180°.

Wash and cut an eggplant in half lengthwise. Using a knife, make cuts, brush them with a little olive oil using a brush and bake for 20 to 25 minutes.

Place your portion of dehydrated soy protein in a small bowl of hot water for about 10 minutes.

Meanwhile, peel and chop the garlic clove and the onion and brown them in a pan with a teaspoon of olive oil.

Rinse the chickpeas if it is a can and add them to your pan.

Add the tomato sauce (or fresh tomatoes), soy protein, salt, pepper and Provencal herbs. Let everything simmer.

Take the eggplant out of the oven and hollow it out. Add the eggplant flesh to the pan and simmer. Taste to adjust the seasoning if needed.

Stuff the eggplant with the mixture and enjoy!

Pan-fried mushrooms and spinach, chakchouka style

Pan-fried mushrooms and spinach, chakchouka style


Ingredients :

  • Mushrooms
  • Fresh spinach
  • Garlic
  • Olive oil
  • Eggs (1 or 2 per person)
  • Black pepper
  • Salty soy sauce or tamari sauce
  • Whole wheat bread

Wash and cut the mushrooms. Rinse the fresh spinach.

Place the mushrooms in a wok with 1 tablespoon of olive oil and 1 tablespoon of salted soy sauce, a little garlic and cook for 5 min.

Halfway through cooking, add the spinach and mix. Also add the eggs by digging a small well and cook over low heat without mixing.

When the white of the eggs is cooked and the yolk still runny, remove from the heat and add a little pepper on top if you wish. Enjoy with wholemeal bread.

Invisible zucchini cake

Invisible zucchini cake


Ingredients for 2 to 4 people:

  • 3 zucchini
  • 2 eggs
  • 100 ml vegetable milk or cow’s milk
  • 30 g parmesan
  • 70 g wholemeal flour
  • ½ packet of baking powder
  • Garlic powder
  • Salt, ground pepper

Preheat the oven to 180°C.

In a bowl, mix the eggs, milk, half the parmesan, wholemeal flour, baking powder, garlic powder, salt and pepper.

Wash and cut the courgettes into thin strips. Add them to the dough.

Pour the mixture into a silicone mould, sprinkle with the remaining parmesan and bake for 45 minutes. Enjoy hot or cold with a good salad.

Potato gratin with cashew cream

Potato gratin with cashew cream


Ingredients for 3 people:

  • 600g potatoes
  • 50g cashew nuts
  • ½ onion
  • ½ clove of garlic
  • 100ml skimmed or vegetable milk
  • 50g grated cheese
  • Ginger
  • Nutmeg
  • Parsley
  • Salt

Soak the cashews the night before.

Preheat your oven to 200°C, finely chop the half onion and cut the potatoes into thin strips. Place everything in a casserole dish.

In a blender, mix the drained cashew nuts with the milk, half a clove of garlic, parsley, salt, ginger and nutmeg.

Add the cashew cream to the potatoes and sprinkle with grated cheese. Bake for 40 minutes.

Broccoli and Smoked Trout Pasta

Broccoli and Smoked Trout Pasta


Ingredients for 2 people:

  • 160 to 200 g dry wholemeal pasta
  • Broccoli at will
  • 2 slices of smoked trout
  • Garlic powder
  • Olive oil
  • Salty soy sauce
  • Black pepper

Cook the pasta until al dente, according to the time indicated on the package, then drain it.

Steam the broccoli florets. Cut them into small pieces.

Cut the slice of trout into small pieces.

In a frying pan, add 1 tablespoon of olive oil, pour the pasta, add the pieces of trout and the broccoli.

Mix and cook over medium heat, with a tablespoon of salted soy sauce, pepper and a little garlic powder. Taste to adjust the seasoning if needed.