Hey guys! Spring is here, yay! Even though at some of your places, trees are blooming and flowers are everywhere, well, here there is still a stubborn spring where temperatures are super low and we “enjoy” the power of snow storms, haha!

Everything will go back to normal in a short time, but until then, I decided to enjoy these last frozen days and prepare a cozy, light lunch at home.

No, I did not freeze taking these pics LOL  because I was definitely not in a T-shirt at -20 degrees celsius. Do not try these things yourself, it was not an inspired move from me, but it was worth it.

Vegetables mix with cheese and tomatoes

Ingredients & Quantities

Vegetable mix bag – about 300 grams

Cherry tomatoes – 100 grams

Iceberg salad  – 50 grams

Light cow cheese – 100 grams

Baby spinach leafs –  ~20 grams

Red bell pepper – 150 grams

The quantities above are for a few servings (2-3, depending on the amount of food you would like to eat).  In the picture I have one big serving size for people who love to eat a lot, but healthy.

One serving size as the one in the picture contains:

Vegetable mix – 50 grams – 24 calories

Cherry tomatoes – 40 grams – 8 calories

IceBerg salad – 20 grams – 2 calories

Light cow cheese – 50 grams – 105 calories

Baby spinach leafs – 10 grams – 3 calories

Red Bell pepper – 70 grams – 18 calories


Cooking process:

  1. Add the vegetable mix into a pan (oil is optional) and cook them for about 10 minutes at medium heat (depending on your stove power).
  2. Add a mix of condiments in the process, over the vegetables ( I mentioned my mix below).
  3. After the veggies are ready, cut a few cherry tomatoes in half and add them on your plate, do the same with the ice berg salad and the baby spinach leafs.
  4. Cut the light cow cheese in small cubes and place them over the spinach leafs
  5. Cut a red bell pepper in half as in the image below
  6. The final step – add the vegetable mix into your red bell pepper and fill it carefully.
  7. Enjoy ♥

I am always shocked by how much we can eat sometimes if we include only healthy and low calorie food. This lunch kept me full for about 4 hours so I can say it definitely works for me. I hope it will work for you too!

If you feel you want a bigger lunch, you can use this recipe as a breakfast or as a dinner idea, everything that works for you.


If you liked this recipe or have any thoughts, please let me know in the comments below or in a private message on my Facebook Page  or Instagram Page  

What you need to know

  • I am not a professional cook, nor a native english speaker, but I do my best to provide you with the most detailed recipes I can write. If you feel that something is missing, do not hesitate to contact me anytime. Feedback is the best. ♥
  • Every ingredient was scaled, scanned (if it was packed) and introduced into MFP (My Fitness Pal) to get an approximate number of calories.
  • I use MFP as a refference for counting calories. It is an app that you can also download that help you count your calories.
  • The calorie numbers are approximate, based on MFP database at the time of use.
  • I use CICO (calorie in-calorie out) as a diet refference. My recipes are usually based on CICO (counting the calories) ( but I also keep track on the macros). It may not be good for everyone – some people simply lose weight with other methods. Everything is effective as long as it works for you.
  • We all have different food tastes. What is good for some people, may not fit for others. If you think this recipe may not be for you, it is totally fine ♥


You can check my last recipe HERE



Make life special

Hugs, Yuna ♥