Tag: trecipies

low cal vegan brownie recipe

foodrituals:

i adapted this recipe: https://www.elephantasticvegan.com/vegan-yogurt-brownies-with-cherries/

this makes 16 normal size brownies (52 calories) or 8 large brownies (104 calories,) but it can be made to have less calories if u only use stevia instead of a stevia-sugar blend. u can definitely use any vegan soy yogurt, but nancy’s is the lowest calorie one i’ve found so far (80 calories for 6 oz). the consistency reminds me a lot of cosmic brownies and u could probably add sprinkles or whatever to this recipe to recreate them actually. 

ingredients: 1 cup all purpose wheat flour, ½ cup cocoa powder, ½ cup almond milk, ¼ tsp baking powder, ¼ cup & 2 tbsp truvia brown sugar blend, 8 oz nancy’s soy yogurt

  1. preheat the oven to 375 degrees fahrenheit (stevia breaks down at 400 degrees)
  2. mix all of the ingredients and pour the batter into an 8 inch by 8 inch non-stick pan
  3. bake for 25-30 minutes
  4. let it cool and ur done!!! 

lowcalvegana:

Low calorie vegan pancakes

¼ cup flour (110 calories)

¼ cup unsweetened almond milk (8 calories)

¼ cup unsweetened apple sauce (25 calories)

2 tsp baking powder (0 calories)

¼ tsp vanilla extract (3 calories)

1 tsp sugar (16 calories)

Total (162 calories)

wannabe-alice2:

~ Breakfast Sorbet Recipe ~

Time needed: 5 minutes

Calories: 135 calories

What you need:

100g frozen berries

1 ½ tbsp fine or powdered sugar

½ tbsp orange juice

½ tbsp lemon juice

1 tsp chopped almonds.

How to:

1. Put the juices, sugar and 90g of the berries into the blender and blend it until it’s creamy.

2. Top with the rest of the berries and almonds.

You can also use frozen fruit bits instead of berries or top with cereal or honey. You can blend in ice cubes to make it colder too!

Bon Appétit! ♥

lightcheonsa:

Recipe Masterlist

this is part of my masterlist!

0-49calories

50-99 calories

100-149 calories

150+ calories

Smoothie Masterpost

ana-kitchen:

I’m a huge, huge fan of fruit smoothies, to the point where I get HUGE packs of frozen fruit (from Costco of course, I pretty much live there) just to make smoothies. I’m going to make a mix n’ match to make your own smoothie, with the calories listed!

Start with a liquid (0.5 cup):

  • unsweetened almond milk (20 kcal)
  • skim milk (40 kcal)
  • water (0 kcal)
  • unsweetened cashew milk (20 kcal)
  • 2% milk (60 kcal)

Add your frozen fruit (0.5 cup):

  • blueberries (35 kcal)
  • mango (60 kcal)
  • cherries (45 kcal)
  • strawberries (25 kcal)
  • peaches (30 kcal)
  • banana (70 kcal)
  • pineapple (37 kcal)

Optional: add sweetener (1 tbsp):

  • honey (60 kcal)
  • Splenda/Stevia/0 cal sweetener (0 kcal)
  • granulated sugar (48 calories)
  • agave nectar (63 kcal)

Stick everything in a blender and blend it up! This makes a very thick smoothie (the way I like it!) that I eat with a spoon like ice cream 😛

Pro tips:

  • You could totally add some cinnamon or other herbs/spices (mint, too!) or even peanut butter (great with bananas) or chocolate chips/cocoa powder~
  • If you’re using something other than cow milk (like almond milk, cashew milk, water, etc.) consider adding a tsp of xanthan gum (10 kcal). It really helps keep everything blended and prevents it from having a slushy texture (unless you like slushies)~
  • For some extra awesomeness, instead of doing half a cup of frozen fruit, do a quarter cup of two different fruits! Some of my favourite combos are: mango & blueberry, cherry & strawberry, cherry & peach, peach & blueberry, strawberry & banana, banana & blueberry. Or, if you’re not too worried about calories (because these are fruits, they’re seriously super good for you) just mix a bunch of ‘em together and see how it goes! Bananaberry (0.25 cup banana, 1 tbsp blueberries, 1 tbsp cherries, 2 tbsp strawberries) is seriously so good and one of my favourites~

Recipe Master List

ana-kitchen:

by @ana-kitchen

Lunch/Dinner

carrot fries (55 kcal) – vegan, GF

simple salad (55 kcal) – vegan, GF*

spicy noodles (6 kcal) – vegan, GF*

vegetable broth (0 kcal) – vegan, GF

chickpea salad (75-150 kcal) – vegan, GF

garlic noodles (20 kcal) – vegan, GF

chicken wrap (58 kcal)

100 or under meals master post – inception

Breakfast:

porridge (55 kcal) – vegan, GF

DIY low-calorie smoothie – vegan/vegetarian, GF*

green smoothie (100 kcal) – vegan, GF

chia pancakes (44 kcal) – vegetarian, GF

Snacks/dips/sauces:

chips/crisps (25 kcal) – vegan

nutella (20 kcal) – vegan, GF

ketchup (5 kcal) – vegan, GF

Drinks:

milkshake (40 kcal vanilla, 50 kcal chocolate) – vegan/vegetarian, GF

apple cider (2 kcal) – vegan, GF

vitamin water (0 kcal) – vegan, GF

hot vanilla (45 kcal) – vegan, GF*

sweet almond drink (40 kcal) – vegan, GF*

Desserts:

ice cream (20 kcal/pint) – vegan, GF

strawberry ice cream (35 kcal/pint) – vegan, GF

cinnamon buns (26 kcal) – vegan

chocolate pudding (40 kcal) – vegan, GF

blueberry nice cream (40 kcal) – vegan, GF

white/milk/dark chocolate (10-40 kcal) – vegan, GF

pumpkin pie (49 kcal) – vegan, GF (if you sub flour)

popsicles (25 kcal) – vegan (watch out for jam), GF

chia seed pudding (64 kcal) – vegan, GF

instant sorbet – vegan, GF

strawberry orangeade popsicles (6 kcal) – vegan

oatmeal cookies (51 kcal) – vegan, GF

Note – GF with an asterisk (GF*) means that the recipe is gluten free, but you should watch out for sauces, dressings, and extracts (some vanilla extracts are not gluten free, as well as salad dressings etc.) Also, when using oats, make sure they are GF oats!

lowcalorierecipes-blog:

Razzleberry Popsicles

You will need:
6 oz carton Raspberries
6 oz carton Blackberries
4 tablespoons sugar
¼ cup fresh lemon juice
1 tsp vanilla extract
1 cup Chobani fat free vanilla yogurt
9 Dixie Cups and 9 popsicle sticks

Using a food processor or blender, process raspberries until smooth. If you like your popsicles to have a little bit more pulp too it, pour puree into medium size mixing bowl. If you would rather have no fruit pieces, using a fine mesh strainer, strain puree into a medium size mixing bowl and throw away excess fruit away. Then combine 2 tablespoons sugar, 1/8 cup lemon juice, ½ tsp vanilla extract, and ½ cup vanilla yogurt until mixed thoroughly.

Repeat the exact same process with the blackberries, and make sure and rinse all utensils in between to ensure the flavors/colors do not mix.

To create the layered look in the popsicles, pour about ¼ to ½ inch of the blackberry mixture and place in the freezer for 15 minutes or until it is mostly frozen. Next carefully pour a ¼ to ½ inch layer of raspberry on top and stick in the popsicle stick; allow to freeze for 15 minutes or until mostly frozen. Repeat this process until full and then allow to freeze for 2 hours before eating. To remove from Dixie cup, cut lip of dixie cup and peel away from popsicle.

This recipe makes 9 servings. Each serving has: 54 calories, 0.1g fat, 11mg sodium, 1og carbs, 1.4g fiber, 7.8g sugar, and 2.6g protein!

lowcalrecipeslovelybones-blog:

Chocolate cookie

Calories: 37.1

Ingredients

1 ½ cups flour
½ cup sugar
½ cup unsweetened cocoa
½ teaspoon baking soda
½ teaspoon salt
½ cup Karo syrup (light or dark)
3 egg whites (or ¼ cup plus 2 tbsp egg beaters)

Directions

1Spray cookie sheets with cooking spray.
2In large bowl, combine flour, sugar, cocoa, baking soda and salt (I like to sift them together to destroy any lumps in the cocoa).
3Stir in corn syrup and egg white until blended (dough will be thick and slightly sticky).
4Drop by rounded teaspoon onto prepared cookie sheets.
5Bake at 350 degrees for 7 to 9 minutes or just until set (cookies will be soft when pressed).
6Do not overbake.
7Cool on wire rack.

Number of Servings: 40

wannabe-alice2:

~ Simple Miso Soup Recipe ~

201 calories | 8,4g Protein | 5,8g Fat | 28,2g Carbs | Vegan

Time needed: 25 minutes

What you need:

2 spring onions/green onions

50g sugar snap peas

300ml vegetable broth

1 tsp Miso

20g wok noodles / instant noodles

50g cut-up bamboo shoots

1 tsp sesame oil

1 tsp soya sauce

How to:

1. Clean and cut up the spring onions in small rings. Cut the end of the sugar snaps, wash them and cut them into pieces. 

2. Put the vegetable broth and the miso in a pot. Put it on high temperatur and let it cook. Add the noodles and let it cook for about 3 minutes.

3. Add the bamboo shoots, spring onions and sugar snap peas and let it cook on medium temperatur for 2 more minutes.

4. Spice the soup with soya sauce, sesame oil and if you want salt and pepper.

Tip: It tastes especially good with scrambled egg or tofu!

Bon Appétit! ♥