Mix all of the ingredients in a bowl until it’s smooth.
Pour the mixture into a cake pan.
Bake for for 10 minutes.
Cool and cut into 15 pieces.
(I’m trying to go vegan so I’ll probably be posted vegan versions of a lot of foods I have maybe already posted so just ignore if you’re not interested)
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5 Calorie Chocolate Cookies! (70 calories for ALL 14 COOKIES!!!)
Seriously! these cookies I made are 5 calories EACH. Very very good size. The recipe/way to make them is very similar to meringues but they don’t look or taste much like them, they’re just like regular cookies in my eyes. keep reading for recipe🍪
INGREDIENTS:
• 3 egg whites (50cal)
• 3-4 tbsp Splenda (0cal) or any 0cal sweetner
• 1 tbsp cocoa powder (20cal)
• baking powder
makes about 14 cookies of this size. (you only see 13 on my pan….that’s because I ate some of the dough😂)
Directions:
Beat together your egg whites and gradually add in Splenda. Beat the egg whites until they reach a peak.
Add in your cocoa powder and beat until it’s mixed in well.
Form cookies on a pan and MAKE SURE YOU SPRAY THE PAN. This is so important or the whole recipe will fail.
Bake at 250 FARENHEIT (sorry my spelling sucks ass). For 15-25 minutes. Just keep an eye on them. Times often vary.
This Rice Cooking Trick Cuts Calories In Half (And It Involves Coconut Oil!)
One cup of medium grain white rice has roughy 246 calories; this new cooking method will cut that number to as little as 147 calories per cup.
The method works by changing the rice’s digestible starch to indigestible starch, which prevents much of the rice from being metabolized into glucose and absorbed into the bloodstream during digestion. “After your body converts carbohydrates into glucose,” James explains, “any leftover fuel gets converted into a polysaccharide carbohydrate called glycogen. Your liver and muscles store glycogen for energy and quickly turn it back into glucose as needed. The issue is that the excess glucose that doesn’t get converted to glycogen ends up turning into fat, which can lead to excessive weight or obesity.”
To make the lower-calorie rice, add a teaspoon of coconut oil to boiling water. Stir in half a cup of rice and simmer for 20 to 40 minutes, or until rice is fully cooked. Stick it in the fridge for 12 hours, and voila — rice with 10 times the resistant starch and up to 60 percent fewer calories than normal.
“The cooling is essential because amylose, the soluble part of the starch, leaves the granules during gelatinization [which happens naturally as rice cools],” James says. “Cooling for 12 hours will lead to formation of hydrogen bonds between the amylose molecules outside the rice grains, which also turns it into a resistant starch.” The process is final — reheating the rice won’t reverse any of the changes.
Those who worry that adding calorie-dense coconut oil to rice would make the food more fattening shouldn’t worry; the shift in starch type cancels out more calories than the coconut oil adds in.
3 Tablespoons ricotta cheese 64 cal (or 1/3 cup fat free or light Greek yogurt which is 61 cal)
1/8 teaspoon salt 0 cal
1/8 teaspoon garlic powder 1 cal
3 eggs 215 cal
1/4 teaspoon cream of tartar 2 cal
Instructions
Preheat oven to 300 degrees F.
Add ricotta cheese, salt and garlic to a large bowl and stir to combine.
Separate eggs placing the yolks in the bowl with the ricotta cheese and placing the whites in a separate clean bowl.
Stir egg yolks into ricotta mixture and set bowl aside.
Add cream of tartar to egg whites and beat at high speed until peaks form, usually about 5 minutes.
Gently fold egg whites into ricotta mixture, being careful not to stir too much and deflate the egg whites.
Line two baking sheets with parchment paper. Scoop about ¼ cup of batter to make 1 round. About 6 rounds will fit on each baking sheet.
Bake for about 30 minutes or until top is browned.
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Average bread slice 50-60 calories
This bread: 23 cals
Even less if I slice them in half for buns!
Can be frozen for later use, but makes bread softer, less crispy. Refrigerate when storing. Slice in half for sandwiches! Pretty neutral flavor, slightly eggy but good with anything! Going to try garlic bread with fat free mozzarella first maybe? Or toasted with sugar free jam.. mini pizzas? 2.5 of these equal one of my tortillas.. hmm..
This is so good and it frankly makes me happy something this yummy and low cal exists.
Mix the yogurt and Stevia together and take a silicon cupcake tray and evenly divide the yogurt among 6 servings. 30g each.
Peel and slice the apple into small cubes and then weigh to 30g. then weigh out 30g of frozen raspberries and then using the back of a wooden spatula crush the raspberries.
Sprinkle 5g of apple and raspberries on top of each serving of yogurt and freeze overnight, or for 6 hours.
Pop out as many as you would like. Refreeze the rest
this is the second version of this recipe and it’s honestly so yummy, IV fallen in love with this idea. You can make loads of things in one tray and pop them out as you need them and it’s great for portion management
Place all ingredients in a blender and blend until completely smooth.
This is really yummy and a great no guilt snack, if you want it too be thicker you can omit the water and add 20g frozen bannana or ice of to make it thinner add more water/ milk, I prefer it like this to get a creamy drink.
secretolivia 