Simple side dishes for your meal

When you're following a balanced diet plan like those supported by Shake That Weight high protein ready meals, having a repertoire of healthy side dishes can make all the difference in maintaining variety and nutritional balance. These side dish options are not only delicious but also emphasize lower carb and high fibre content, making them ideal compliments to your meal. From light cauliflower cheese to vibrant carrot and swede mash, and versatile couscous, these dishes are crafted from ingredients that you can easily find in British supermarkets.

They are straightforward to prepare, allowing you to effortlessly enhance your Shake That Weight meals with additional nutrients and flavours. Whether you're aiming to boost your fibre intake or simply seeking low-calorie, satisfying sides, these choices promise to deliver tasty and nutritious accompaniments for your dining pleasure.

Around 50 kcal

Wholegrain Rice: Uncooked - Approximately 10 grams of uncooked wholegrain rice. Cooked -This equates to roughly 30 grams of cooked brown rice.
Wholegrain Pasta: Uncooked - About 10 grams of uncooked wholegrain pasta. Cooked - This results in about 25 grams of cooked wholegrain pasta.
Steamed Broccoli: 100 grams of steamed broccoli with a squeeze of lemon juice.
Carrot and Swede Mash: 100 grams of carrot and swede mash with minimal butter or seasoning, possibly just a pinch of salt and a splash of vegetable stock.
Cucumber and Radish Salad: 100 grams of cucumber and radish slices with a tablespoon of cider vinegar and fresh dill.
Couscous: Dry - Roughly 12 grams of uncooked couscous. Cooked - This equates to about 30 grams of cooked couscous mixed with chopped herbs like parsley or mint for added flavour without many extra calories.
Roasted Asparagus: 100 grams of asparagus spears lightly sprayed with olive oil (just a mist) and seasoned with salt and pepper.
Cauliflower Cheese: Approximately 75 grams of steamed cauliflower with a light drizzle of low-fat cheese sauce (made using a small amount of low-fat cheese and skimmed milk).
Spinach Salad: 50 grams of baby spinach leaves with a sprinkle of balsamic vinegar.
Steamed Carrots: 80 grams of steamed carrots, seasoned with a sprinkle of parsley.
Garden Peas: 65 grams of garden peas, lightly seasoned with mint.
Blanched Spinach: 100 grams of blanched spinach with a squeeze of lemon and a pinch of nutmeg.
Cucumber Slices: 200 grams of sliced cucumber with a sprinkle of sea salt and dill.
Steamed Green Beans: 85 grams of steamed green beans topped with a few drops of balsamic vinegar.
Radish and Celery Sticks: 175 grams combined of radish and celery sticks for a refreshing crunch.
Steamed Courgette: 150 grams of thinly sliced courgette, lightly steamed and seasoned with black pepper.
Mushroom Medley: 100 grams of mixed mushrooms sautéed with a spritz of olive oil spray and garlic.
Grilled Aubergine: 60 grams of aubergine slices, grilled and seasoned with oregano.
Tomato and Basil Salad: 125 grams of cherry tomatoes mixed with fresh basil and a dash of balsamic vinegar.
Steamed Leeks: 100 grams of sliced leeks steamed until tender, with a sprinkle of fresh parsley.
Grilled Cherry Vine Tomatoes: 100 grams of cherry vine tomatoes, halved and grilled with a touch of black pepper and basil.
Radish and Spring Onion Salad: 150 grams of sliced radishes mixed with chopped spring onions, lightly dressed with lemon juice.
Baby Gem Lettuce Cups: One head of baby gem lettuce, leaves separated and served with a splash of balsamic vinegar.
Celeriac Sticks: 150 grams of celeriac, cut into sticks and seasoned with a pinch of paprika.

Around 100 kcal

Wholegrain Rice: Uncooked -Approximately 20 grams of uncooked wholegrain rice. Cooked - This equates to roughly 60 grams of cooked brown rice.
Wholegrain Pasta: Uncooked -About 20 grams of uncooked wholegrain pasta. Cooked - This results in about 50 grams of cooked wholegrain pasta.
Mixed Leaf Salad: A salad of 50 grams mixed leaves (such as rocket and lamb's lettuce) with 10 grams of nuts like almonds, and a teaspoon of light vinaigrette.
Courgetti: 150 grams of spiralised courgette (zucchini), sautéed with garlic and topped with a teaspoon of grated Parmesan.
Cauliflower 'Mash': 150 grams of mashed cauliflower seasoned with a pinch of nutmeg and chives.
Cauliflower Cheese: 150 grams of cauliflower with a more generous portion of low-fat cheese sauce to enhance flavour while controlling calories.
Carrot and Swede Mash: 200 grams of carrot and swede mash with a small pat of light butter or a splash of low-fat milk to enrich the texture.
Couscous: Dry - Approximately 25 grams of uncooked couscous. Cooked - This results in roughly 60 grams of cooked couscous, seasoned with a squeeze of lemon juice and some sliced spring onions or a few diced tomatoes
Tomato and Basil Bruschetta: A slice of whole-grain crispbread topped with chopped tomatoes, fresh basil, and a drizzle of balsamic.
Roasted Carrots: 150 grams of roasted carrots drizzled with a teaspoon of honey and thyme.
Sautéed Green Beans: 130 grams of green beans sautéed with a touch of garlic and a spray of olive oil.
Roasted Red Peppers: 150 grams of red pepper slices, roasted with a sprinkle of oregano and a dash of balsamic glaze.
Carrot and Swede Mash: 130 grams combined of boiled carrots and swede mashed with a pinch of nutmeg.
Oven-Baked Beetroot: 100 grams of beetroot, sliced and baked with thyme and a touch of olive oil spray.
Sautéed Mushrooms and Garlic: 100 grams of mixed mushrooms sautéed with a clove of garlic.
Braised Fennel: 120 grams of fennel, braised in a splash of vegetable stock with a sprinkle of fennel seeds.

Around 200 kcal

Ratatouille: A small serving of ratatouille made with aubergine, courgette, and tomatoes, simmered with herbs.
Stuffed Peppers: Half a bell pepper stuffed with 75 grams of cooked quinoa, 15 grams of feta cheese, and spinach.
Caprese Salad: 100 grams of sliced fresh mozzarella and tomatoes, with basil leaves and a drizzle of balsamic glaze.
Peas and Mint Purée: 150 grams of peas blended with fresh mint leaves and a small pat of butter.
Honey Glazed Carrots: 200 grams of carrots glazed with a mixture of a teaspoon of honey and a hint of ginger.
Butternut Squash and Sage Risotto: 150 grams of cooked butternut squash stirred into 200 grams of cooked pearl barley and finished with fresh sage.
Spinach and Lentil Sauté: 150 grams of wilted spinach mixed with 100 grams of cooked lentils, seasoned with cumin and lemon.
Warm Beetroot and Chickpea Salad: 150 grams of roasted beetroot mixed with 100 grams of chickpeas, drizzled with balsamic vinegar.
Stuffed Aubergine Halves: Half an aubergine roasted and filled with 100 grams of mixed quinoa, tomatoes, and herbs.
Carrot and Parsnip Mash: 200 grams combined of mashed carrots and parsnips with a small splash of low-fat milk and nutmeg.