~salad: (177 cals) * baby spinach (handful / 10 cals) * five baby tomatoes cut in half (17 cals) * quarter of a carrot cut into strands (10 cals) * six home grown olives (30 cals) * a palm sized thin block of feta cut into tiny pieces (40 cals)
~Kale chips: (53 cals)
*if you don’t know how to make these it’s simple to search it up
~soup: (35 cals)
*6 stems of washed celery
*1 large potato
*1 small onion
*1 calorie spray
*1 chicken stock pot (or stock cube of your choice)
*1 litre of boiling water
*Salt and pepper to taste
Cut the celery and potatoes into small chunks and finely dice the onion.
Using a large pan, soften the onion in a few pumps of the 1 cal spray until translucent.
Add the celery and potato chunks to the pan and cook through for about 4 minutes.
Then add your stock and water and leave on a moderate heath for 20 minutes till the potato and celery are soft.
Leave to cool for 5 minutes and use a stick blender or food processor until the soup is creamy with no chunks left
~Add lemon to your green tea and drink cold
*Disclaimer*
None of these recipes are mine, glad to give credit to whomever posted the original recipe
~Vegan Lunch: (26 cals)
⋆ shirataki noodles (10 calories, 200g)
⋆ spring onion (6 calories, 20g)
⋆ soy sauce (10 calories, 1tbsp)
rinse the noodles well. Put into a non stick frying pan with the soy sauce, add the onions, and stir fried for maybe 10 minutes, so the noodles dry out a little.
~Muffins: (35 cals)
*1 cup Flour
*1 tsp Baking Soda
*½ tsp Salt
*½ tsp Cinnamon
*½ cup (or 3 packets)
*½ cup unsweetened applesauce
*½ cup water
Preheat your oven to 400F. Mix the flour, baking soda, salt, cinnamon and stevia together. Add the applesauce and water and mix well. Bake for 10-15 minutes.
~Turkey Teriyaki Burgers: (180 cals) 4 servings
*1 pound lean ground turkey (such as 93%) *1 teaspoon minced ginger *2 tablespoons soy sauce *1 tablespoon rice vinegar *2 teaspoons sesame oil
Combine all ingredients in a bowl. Form into four patties (or more if you want smaller burgers). Cook in a skillet or grill pan over medium heat for about five minutes per side, or until cooked through. Serve with whole wheat buns, in a wrap, on a bed of lettuce, or however you’d prefer!
~Spicy Baked Broccoli and Cauliflower: (Serves 1 as a large main meal 471 cals, or 3 as a side 157 cals)
*1 x 400g can of chickpeas
*3 tbsp sriracha
*1 tsp garlic powder
*1 tbsp lemon juice
*½ tsp sea salt
*black pepper
*¼ cup water
*400 g cauliflower and broccoli, cut into bite-size pieces
Pre-heat the oven to gas mark 7/425F/220C and line a large tray with baking parchment and spray it with cooking spray/brush with oil.
Throw the entire can of chickpeas (brine and all) into a blender, along with 2 tbsp of water, the sriracha, garlic, lemon juice, salt and pepper. Blend to a smooth consistency, adding extra water if needed. Adjust spices to taste.
Using a fork, dip each piece of broccoli/cauliflower into the batter and then space evenly along the lined baking tray.
Bake for 30 minutes, turning the tray around halfway through cooking.
~Sweet Potato Fries: (4 servings & 87 cals)
*1 tsp cinnamon
*¼ tsp salt
*1 tbsp olive oil
*2 5 in. long sweet potatoes
Peel sweet potatoes and cut in half crosswise.
Cut in half lengthwise and then cut each piece into 4 wedges.
Place in 9x13in. pan and drizzle with olive oil. Toss to coat evenly. Sprinkle with salt and cinnamon (or any combination of cinnamon, nutmeg, allspice, etc.)
Bake 35 minutes at 400 °F, turning once.
*Disclaimer* None of these recipes are mine, glad to give credit to whomever posted the original recipe
Ok so I found this recipe for celery and potato soup and I’ve adjusted it for my tastes and hopefully you guys will like it too. And if you do it’s guilt free as per bowl it’s approximately 35 calories!
Recipe:
Ingredients:
6 stems of washed celery
1 large potato
1 small onion
1 calorie spray
1 chicken stock pot (or stock cube of your choice)
1 litre of boiling water
Salt and pepper to taste
Cut the celery and potatoes into small chunks and finely dice the onion.
Using a large pan, soften the onion in a few pumps of the 1 cal spray until translucent.
Add the celery and potato chunks to the pan and cook through for about 4 minutes.
Then add your stock and water and leave on a moderate heath for 20 minutes till the potato and celery are soft.
Leave to cool for 5 minutes and use a stick blender or food processor until the soup is creamy with no chunks left (the celery may take a while to blend but keep at it)
Season to taste with salt and pepper, but easy on the salt if you have used a particularly salty stock!
Enjoy! (I serve mine with wholemeal toast or slices of courgette, cooked on the griddle pan!)
~Vegetables Burgers || 63cal per portion (a portion= 5 burgers)
Ingredients:
-200 g carrots
-200 g zucchini
-50 g onion
-1 egg
-20 g bread crumbs
-salt
-pepper
-other spices (optional)
-cooking spray
How to:
1) Grate carrots, onions and zucchini.
2) put your vegetables in a bowl, than add the egg and the bread crumbs. Then add salt, pepper and spices. Mix it and create some burgers. (Around 20 burgers)
3) take a non-stick pot, put some cooking spray on it and let it heat, then cook your burgers 2/3 minutes per side.
2 tbsp flour – 50cal (the one I use is all purpose and 25cal per tbsp)
3 tbsp egg whites – 25cal (I use egg beaters but you can choose to use whatever you want)
A couple packets of a 0cal sweetener – 0cal
1 tbsp Mrs. Butterworths sugar free syrup – 5cal
^^(THIS SYRUP IS A BLESSING, it’s 20cal for ¼ cup but I only used a tbsp so the calories are SUPER LOW💕)
Directions:
Heat up a pan of your choosing, doesn’t really matter the size.
Measure out your ingredients and put them into a bowl.
Mix your ingredients, I prefer to use a rubber spatula over a whisk because I can scrape off the ingredients that like to stick to the bowl.
Use water, 0cal cooking spray, or whatever you like to make sure your pancakes don’t get stuck to the pan.
Put some batter in the pan and YOU’RE COOKING, BABY
With this recipe, I made 3 pancakes of a satisfying size so don’t fear 🙌
Once you’ve finished cooking all your pancakes, add your syrup and BOOM!!! BREAKFAST~~
Finished product:
THIS ENTIRE PLATE IS 80 CALORIES. IM SERIOUS. WHOLE BREAKFAST. 80 CALORIES. YOU CAN EVEN ADD SOME FRUIT TO MAKE IT MORE INTERESTING.
I love this recipe so much because even on bad days I can cook up an easy satisfying breakfast without making myself want to cry because of the calories. Hopefully you guys like it too, stay safe and happy cooking!! ✨💕
it’s just a ton of celery, a couple baby carrots, water, silken tofu and seasonings (garlic powder, cinnamon, sriracha, tomato paste, miso paste, salt, pepper, ginger). Boil for like ½ an hour and then puree.
I made so much and it’s only 200 calories if I eat the ENTIRE pot.
I’ve had one bowl and I’m not craving food anymore. One bowl. This is the best food to prevent binges ever. I’m FULL and I only ate about 100 cal today (I guess since one bowl was half the pot?) Full. Full from 100 calories. All day. I’m so happy I broke my (21 hour) fast with this.
✨Instant oatmeal packet: 100-130 cal for entire packet plus milk or water
✨Cup of strawberries or other berries: 0-14 cal (I don’t count fruit or veggies as calories because it takes more time to eat them than the calories in them
NOW FOR THE BEST THING YOUVE EVER HEARD OF!!! (Not my recipe, credit to lowcal recipes)
🌹Vegan muffins (homemade) – 35 cal
🌹Recipe: 1 cup of flour, 1 tsp baking soda, ½ tsp salt, pinch of cinnamon, half cup stevia or sugar, 1/3 cup unsweetened apple sauce, and ½ cup water
🌹Directions: preheat your oven to 400, mix everything together (dry ingredients), then add water and applesauce.
🌹Spray muffin tray with 0 calorie nonstick spray, and fill half way.
🌹Bake for 10-15 minutes or until golden and risen!
🌹Sprinkle some sugar on top if wanted and BON APPETITE~
secretolivia 