Rich in protein, fiber, iron, and heart-loving complex B vitamins like folate and pantothenic acid, the lentil is proof that good things come in small packages. Pair that with the health benefits of couscous, the deliciousness of goat cheese, the tanginess of lemon, and burst of color from tomatoes, and you’ve got yourself a healthy, tasty side dish or light lunch recipe.
157 calories | 8g Protein | 4g Fat | 18g Carbs per serving (makes 4)
Time needed 60 minutes
What you need:
~ 1 tbsp olive oil
~ 1 onion
~ 1 garlic clove
~ 1 tbsp tomato purée
~ 1 tsp mild chilli powder (optional)
~ ½ tsp ground cumin
~ 400g chopped tomatos
~ 500ml vegetable stock
~ 400g mixed or red beans
~ 1 red pepper
How to:
1. Finely chop the onion and crush the garlic clove. Drain and rinse the beans and cut the red pepper into dices.
2. Use a large pan and fry the chopped onion until it’s glassy. Add the garlic and tomato purée and stirr it over medium heat for about 2 minutes, then sprinkle in the spices.
3. Add the can of chopped tomatos. Fill half the can with water and also add to the pan. Pour in the stock and let it simmer for about 15 minutes uncovered. Season it and then blend it using a hand blender (if you want to).
4. Add beans and red pepper and cook for 15 more minutes, then serve.
1 tablespoon flour or cocoa powder (the cocoa powder is lower calorie)
½ teaspoon baking powder
Steps:
Preheat the oven to 350˚F or 175˚C.
Beat the egg whites, sugar, and vanilla until they form stiff peaks (do not fall off the whisk)
Fold the flour/ cocoa and baking powder into the eggs.
Spoon the batter onto a baking sheet sprayed with cooking spray or lined with a nonstick mat. Each cake should be between a golf ball and a tennis ball in diameter.
Bake the cookies for 5-10 minutes, or until they are golden brown and no longer taste like raw egg.
Let the cakes cool on the baking sheet for 5 minutes before transferring to a cooling rack. Once they are cooled, enjoy!
I accidentally created the most soothing drink in the world after trying to recreate the hot honey drink in Ponyo! I guarantee it will remove all stress and troubles, I’ve had like 3 today because it makes me so happy
I JUST MADE THIS AND IT’S SO TASTY
*(*´∀｀*)☆
omgggg
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Tried immediately after reading this: confirmed to be delicious.
I know it sounds kind of weird, but it’s mild and sweet and just the right temperature for immediate consumption in any weather. Definitely give it a try!
This is my favorite “calm down” drink after I have a break down
Calories:
2 teaspoons of honey: 50
Pinch of cinnamon: 0
½ cup of milk: Varies
———½ cup of Milk———
Cashew: 12.5 *
Almond: 15 *
Coconut: 22.5 *
Skim: 45
Whole: 51.5
2%: 65
Soy: 65.5 *
———————-
*Unsweetened
I’ve been drinking this for breakfast sense it’s low cal and comforting. It’s the best 🖤
These little chocolate meringue cookies are both easy, and good for satisfying cravings. You can make them with sugar, or sweetener, as well as any flavoring you want! They’re really customizable. I made mine red velvet (but you can’t really tell because I used a really dark cocoa powder lol)
Per cookie: 1.5 calories
Whole batch: 35 calories
Ingredients:
2 egg whites
¼-½ cup sugar or sweetener
½ tablespoon cocoa powder (I used a super dark Dutch Process cocoa, you can also leave out this if you prefer vanilla)
½ teaspoon vanilla extract
A pinch of salt
Instructions:
Preheat oven to 250F
Begin to whip egg whites in a bowl, adding in vanilla extract and salt when the eggs begin to get frothy
Once egg whites stiffen up slightly, add your sweetener. Add according to your preference. (I used about ¼ cup because I prefer darker chocolate)
Whip and add in cocoa powder
Stop when the egg whites form stiff peaks, and you can turn the bowl upside down without the egg white mixture moving
Make small, inch or so wide dollops of the meringue on a parchment paper lined cookie sheet. (If you’re extra af like me, use a fancy piping bag and tip uwu)
Place in your oven and bake for 25-30 minutes, before turning off the oven and leaving them in there to cool down with it for at least an hour. Do not open the oven door until the time is up.
Take them out, and bam! You got yourself some nice and crunchy lil boyos for you to enjoy.
I got 24 cookies out of this recipe, and the calories for each will vary depending on how big you make them. I really hope somebody tries this recipe and enjoys it! I know I sure did 🌸
I’m not sure if this can be considered thanksgiving content (I’m Australian and have no idea) it’s like the day before Thanksgiving anyway, but I know that pumpkin pie is a common dessert so??
½ cup Pumpkin puree = 42 kcal 1 large over riped banana mashed = 121 kcal ½ cup Almond Milk = 20 kcal 1 cup + 2 tbsp All-purpose flour = 473 kcal ½ tsp Cinnamon powder = 6 kcal ½ Tsp Salt = 0 kcal ¾ tsp Baking soda = 0 kcal ¼ cup 0 cal sweetener = 0 kcal ½ tsp Dry ginger powder = 1 kcal
In a bowl, add pumpkin puree, mashed banana and almond milk and whisk it thoroughly. To this add flour, cinnamon powder, salt, baking soda, sugar, dry ginger powder and mix well to form a medium thick batter. Preheat an oven to 200 c (400f) spray muffin trays (Mini muffin trays will have better-looking results) lightly with 0 cal cooking spray. Evenly portion batter into the muffin tin (makes about 24) cook for around12 minutes.
If you like coating or sprinkling the doughnut holes – In a bowl, add sugar and cinnamon powder and mix well. Roll or sprinkle each doughnut hole in this sugar-cinnamon mixture.
Frying will yield better results but have higher calories
if you want to fry:
heat oil in a pan on medium heat for frying. Once the oil is hot, drop a tablespoon or a teaspoon full of the batter into oil depending on the desired size. Do not overcrowd the pan as they will expand while frying. Fry them in oil for about 2 to 3 minutes or until they are brown. Transfer it to paper towel to absorb excess oil. idk the cals for frying.
secretolivia 