moody judy

Lifehack. U can have 1 and 2/3 a cup of Gerbers puffs, + splenda + 1 cup of unsweetened cashew milk. And it comes up to 105 cal for what feels like a MASSIVE portion of sugary cereal. Great for killing cravings and making u super fill and satisfied.

Ok so this is mirical sushi😱😱😱Each roll is brace yourselves… 10 calories!!!

It’s amazing I know but I did the math over and over again and it checks out!!

Reminder that 10 calories = 1 potato chip!

So the entire plate is just a tad over 200 cals!! With your sweet chilli sauce and soy sauce you can bump it up (generously because I’m a paranoid rexy) to about 300 for the entire meal!!!

I just finished eating and I feel full but not bloated and I got some good nutrients in there too!!

I missed sushi so much because it could be like 100+ cals a roll YIKES!!

So here’s the recipe!

You will need:

1 cucumber

1 zucchini

1 capsicum

1 spring onion

1 carrot

Alfalfa sprouts

Bean sprouts

Nori seaweed paper

Mirical rice/ konjanc rice (0 cal rice)

Pepper

Cummin

Soy sauce/ sweet chilli to taste

Follow the instructions for your 0 cal rice to drain and prepare

Fry rice in pan without oil to dry out and liquid that may still be on it. Crack fresh black pepper and a pinch of cummin to give the rice some flavour

Begin chopping veggies while rice sits. I suggest peeling thin slices of carrot and zucchini and chopping cucumber and capsicum into thin strips. Chop the spring onion finely

This is the quantity of vedge I used

When you’ve chopped all the vedge begin rolling the sushi using the traditional method. I cant really explain the process but if you google it there are heaps of tutorials!

Be prepared to fail the first few times this was my first go and there was a dog pile of first time failures!

Keep in mind the trick to this super low cal sushi is in the konjanc rice! This beefs up the body of the meal and fools you into feeling hella full!!

Enjoy this recipe and please reblog to save an Ana from boring low cal food!

1 cup of blueberries - 85 cal

½ medium baked potato - 85 cal

1 medium apple with peel - 70 cal

13 whole almonds - 90 cal

1 small oatmeal cookie - 65 cal

2 medium kiwis - 95 cal

3 tbsp hummus - 80 cal

1/3 cup of quinoa - 85 cal

1 stick sugar free gum - 5 cal

2 medium figs - 75 cal

½ cup natural fat-free fruit yogurt - 85 cal

1 small baked sweet potato - 55 cal

1 small shot of vodka soda - 95 cal

2/3 oz of dark chocolate - 95 cal

25 dry-roasted, unsalted pistachios - 85 cal

1/3 cup canned red kidney beans - 85 cal

1 small scoop lowfat frozen yogurt - 80-90 cal

3 Tbsp all-natural granola - 85 cal

2 ½ tsp real mayonnaise - 85 cal

2 cups watermelon - 90 cal

2 cups popcorn with 1 tsp butter - 95 cal

2 tsp natural peanut butter - 65 cal

1 cup canned pure pumpkin - 85 cal

1 cup salsa - 70 cal

1⁄3 cup guacamole - 90 cal

1 cup fresh red raspberries - 65 cal

INGREDIENTS:

2 tablespoons coconut flour

4 tablespoons peanut flour

4 teaspoons granulated stevia

1/8 teaspoon baking powder

1 teaspoon cinnamon

5-6 tablespoons unsweetened almond milk

45g sugar-free dark chocolate chips

½ teaspoon natural vanilla extract

pinch salt 

In a bowl, combine both flours with baking powder, salt, stevia, cinnamon and vanilla.With a fork, stir in the almond milk a little at a time, until a dough forms. Add in chocolate chips.Roll into 14 bite-sized small balls and place on a lined baking tray.Press cookies down with the back of a fork, then bake at 180º for 10-12 minutes.Allow to cool before serving.

serves 14 cookies , each 25 cal. 

credits to sally o’neil

Twix Fun Size = 98 cal

Kit Kat per finger = 54 cal

Milky Way Fun Size = 70 cal

Two Jaffa Cakes = 92 cal

Cadbury Mousse = 90 cal

M&S Chocolate Teacake = 75 cal

One bourbon biscuit = 70 cal

Ten Pringles = 100 cal

Cheese strings = 60 cal

Two Mini Babybel Light = 84 cal

Blue Riband biscuit = 99 cal

Twiglets = 96 cal

Alpen Chocolate and Fudge bar = 70 cal

Wimpy hashbrown = 93 cal

Skips crisps = 90 cal

Ten salted peanuts = 75 cal

Four marshmallows = 95 cal

2 cups of water

1 cup Riced Cauliflower - 20 cal

(I used this as a rice substitute MUCH lower in calories)

2 chicken bouillon cubes - 5 cal each

4/5 baby carrots - 15 cal

1 celery stick - anywhere between 1-3 calories a stick

Chop or dice carrots and celery then add all your ingredients to a pot with water and get to a boil once it boils lower heat to a simmer and wait 15 Minuets or until vegetables are a desired softness.

Feel free to add any spices

½ Tbsp sesame oil = 60 kcal 1 tsp crushed garlic = 4 kcal 1 tsp ground ginger = 6 kcal 5 cups vegetable broth = 59 kcal 3 cups mushrooms = 63 kcal 1 Tbsp gluten-free soy sauce = 8 kcal 3 medium zucchini = 7 kcal 1 cup spinach = 7 kcal ¼ cup grated carrots = 11 kcal 1 Tbsp chopped green onion = 2 kcal Salt/Pepper To Taste = 0 kcal

Create zucchini noodles using a spiralizer. Set aside.

In a pot, stir-fry the garlic, ginger, and mushrooms in sesame oil over medium-high heat. Add in the zucchini noodles and continue to heat for about 5 minutes.

Add in the stock and soy sauce. Bring to a boil.

Immediately lower heat and allow soup to simmer until the noodles are soft. Add in spinach, carrots, green onions, and salt/pepper.

Serve hot and enjoy!

Calories for the whole thing = 228

Calories per 400 grams (one serve) = 57

Makes 4 serves

~ VEGAN | Udon Noodle Soup Recipe ~

120 calories | 9g Protein | 3g Fat | 15g Carbs

Time needed: 15 minutes

This. This is what you should eat if you’re about to binge. Why?