Low calorie

Chocolate Kiwi Pops!

Makes 4 Kiwi Pops…

Kiwi – peel and cut into 1 inch thick rounds, with a lolly pop stick in each round. Freeze on a tray in the freezer.

4 pieces of dark chocolate (organic) , place in microwave for 1 minute checking every 15 seconds to stir the chocolate so it don’t burn.

Dip each Kiwi-pop into the chocolate mixture (it will immediately turn crispy) and place on a tray to refreeze.

Kiwi = 44cal

4 Pieces Organic Dark Chocolate 70%, (Green & Blacks) = 80cal

Frozen Strawberry Yogurt

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If you’ve already seen this recipe on MPA, it’s because I posted it there a while back. Anyway, here it is:

Ingredients

20g all-purpose flour (72.8)

10g cocoa powder (22.8)

2 egg whites (34)

40g allulose (14)*

Total Calories: 143.6kcal

*You can, of course, use zero-calorie sweetener if you’d like. The resulting cake will be 129.6kcal.

Instructions

Beat the egg whites to soft peaks and add in the allulose in 2-3 stages, mixing well between each addition. Continue to beat to form stiff peaks.

Fold in the flour and cocoa powder, being careful not to knock out too much air from the meringue.

Put the batter into a cake tin, flatten out the surface (or don’t and get an ugly cake), and bake in a preheated, 170˚C oven for 20 minutes.

Turn off the oven but leave the cake in there for 10 more minutes.

♡ 62 Calorie Fried Pickles with Spicy Ranch (makes 10) ♡

Disclaimer- This is NOT my photo. This is a representation of what these could look like.

☆INGREDIENTS☆

•1 egg white + 2 tbsp water (17)

•thinslim foods low carb breadcrumbs 4 tbsp (45)

•10 slices dill pickles (0)

•great value vegetable oil cooking spray (0)

•walden farms ranch 2 tbsp (0)

•franks red hot sauce 2 tbsp (0)

•[optional but recommended] seasonings~ oregano,black pepper, salt, garlic powder, parsley, paprika (0)

■SAUCE ■

In a bowl mix together Ranch and hot sauce. Optional you can add salt, pepper, garlic powder and parsley.

Allow sauce so sit in fridge while you make your pickles. Longer the sauce sits the better the flavor.

□PICKLES□

• Start by putting your 10 pickle slices on a paper towel or napkin. This will allow them to not be soggy since they will be baked

•in a bowl whisk together your egg white and water also adding 1/8th a tsp of hot sauce for an extra kick then set aside

•in another bowl add your breadcrumbs and all your optional seasonings. they are definetly recommended but you can change them to your preference

•preheat oven to 450°f while you finish preparing pickles

• now in a assembly line fashion lightly coat 1 pickle at a time in your liquid then to you breadcrumbs and set on a baking tray.

•once all are coated and on baking tray spray an even lay of cooking oil and flip them to make sure you get both sides. This will make them extra crispy.

•once ovens heated simply keep an eye on them so they dont burn. The high heat will allow then to crisp up BUT can easily burn fast. If you have an air fryer thatll work as well.

•once done simply plate with sauce :)

❤ This was a request and I hope it will work out great for everyone who enjoys fried pickles :) 80 of these are 496 calories so even with a HUGE binge youll be under 500 calories. Enjoy ❤

♡ 60 Calorie Chocolate Covered Strawberries (makes 10♡

-disclaimer. this is NOT my photo, this is just a representation of what this could look like-

■INGREDIENTS■

.10 strawberries (60 calories)

.1 container walden farms chocolate dip (0)

.1 tablespoon any 0 calorie sugar

●Directions●

.in a bowl warm up the choclate dip in microwave until it is runny. you can use a stovetop as well but heat up slowly with both options to not burn the choclate.

.once chocolate is melted begin to dip your strawberries and set on a plate

.whilst still wet, sprinkle a little sugar onto each strawberry for extra sweetness

.refrigerate for atleast 10 minutes or until the chocolate has hardened

◇Disclaimer◇

Emma's Goodies (Emma Fontanella, professional pastry chef) just uploaded a video for chocolate cake that has only fifty calories per slice sans icing!! and roughly 90 calories with icing!!

It is also gluten-free, but not vegan

Ingredients (cake) :

80g (⅓ cup) skim milk

180g (6.5oz) unsweetened plain yoghurt

60g (½ cup + 1tbsp) instant oats, two sachets if you're using Quakers Oats

100g (½ cup) sugar substitute/ sweetener - she used Truvia, bear in mind the sweetness of your sweetener and adjust for taste

1 room temp. egg

50g (⅓ cup + 1tbsp) cocoa powder

¾ tsp baking powder

optional - vanilla extract, approx. 6 extra calories depending on brand and amount

Ingredients (skinny icing) :

70g (2.5oz) melted chocolate

45g (3 tbsp) milk

20g (1 tbsp) yoghurt

sweetener, to taste

IF YOU ADD THE ICING, IT WILL BE ROUGHLY 90 CALORIES PER SLICE INSTEAD OF 50 CALS

Directions:

Preheat oven to 160C/ 320F

Mix yoghurt and milk (and vanilla, if using) together and microwave for approx. 45 seconds

Whisk in the cocoa powder till combined

Mix in the sweetener till adequately dissolved, followed by the egg

Grind oats and baking powder in a food processor to form a fine flour and add to wet mix

WORK FAST, mixing the dry and wet ingredients till combined, and then putting it into a lined cake pan

Bake for 35 minutes, until a toothpick comes out slightly fudgy

Leave it to cool for ten minutes, before removing

the top of the cake will look like a brownie at this stage, but still be springy and soft

For Icing:

Combine all icing ingredients, it will be quite a thin mixture

Refrigerate for approx. 10 minutes to firm it up and then spread it over the cake

Banana Berry Smoothie

Ingredients:

1 banana

1/2 cup blueberries

1 tbsp PBFit peanut butter powder

Cinnamon

1/2 cup almond milk

1/2 cup ice

Method:

1: Chop banana and place all ingredients into the blender

2: Blend until smooth!!

3: Serve chilled with any toppings you want :)

I’m back, sort of. I make a lot of oatmeal now and I hope these recipes will help you out. They are all 100-200 kcal.

For all of my oatmeal, I use 1/3c of quick oats and 1/3 cup of unsweetened, plain almond milk. This makes my base 110 calories. Whether you use quick oats or old fashioned oats, 1/3 cup should be 100 calories. If you want to eat more than that, ½ cup of oats is 150 calories and ½ cup of almond milk is 15 calories, making the base 165 calories.  Normally you would use twice the liquid as oats, but I like my oatmeal to be cakier. I also microwave my quick oats for 2 minutes for this reason.

Servings: 6 - 290kcal/23g protein per 1 heaping cup

2 teaspoons sesame oil

1 tablespoon minced garlic

¼ teaspoon red pepper flakes

1 pound boneless, skinless chicken breast, cut into 1-inch cubes

1 (8.8-ounce) pouch Uncle Ben’s® Ready Rice® brown rice

1 small onion, diced

2 cups frozen peas and carrots mix

6 green onions, thinly sliced

2 eggs

¼ cup less-sodium soy sauce

2 teaspoons oyster sauce

1. In a wok or a large skillet, heat 1 teaspoon of the sesame oil over medium-high heat. Add the garlic and red pepper flakes and stir constantly using a wooden spoon or spatula for 1 minute or until fragrant.

2. Increase the heat to high and add the chicken. Cook for 4 to 6 minutes, turning and moving the chicken constantly while cooking. Scrape the chicken and garlic onto a plate and set aside.

3. Microwave the rice according to package directions. Set aside.

4. Add the remaining 1 teaspoon of sesame oil to the pan. Once hot, add the onion, peas and carrots, and half of the green onions and stir-fry, constantly moving the mixture until the onions and carrots soften, 3 to 5 minutes.

5. Push the vegetables to the outer edges of the wok or skillet to open up the center. Crack the eggs into the pan and scramble. When the eggs are cooked through, combine with the vegetables. Reduce the heat to medium.

6. Add the reserved chicken, cooked brown rice, soy sauce, and oyster sauce to the vegetable mixture and stir to combine.

Servings: 12 patties - 54kcal/8g protein per patty

3 (5 oz.) cans water packed tuna, no added salt, water drained well

3 large eggs

1 tbsp. lemon juice

½ cup red onion, chopped

1 tsp. dried parsley

½ tsp. dried dill

1 tsp. garlic powder

oil for cooking

1.  Stir everything together in a medium mixing bowl until well combined.

2.  Form small patties with your hands (about 1 ½ inches in diameter).

3.  Cook in a skillet using a heart healthy oil.

Servings: 24 - 66kcal/2g protein per serving

3 large cooking Apples

1 cup / 90g Rolled oats

1 cup / 150g Almonds

Soak the almonds overnight in water, in at least twice the volume of almonds.

Preheat oven to 190C / 375F.

Rinse and drain the almonds

Core and cube all of the apples.

Place everything into a food processor and blend for a few minutes until combined.

Spread onto a pan about 12" by 8" lined with non-stick paper.

Bake the breakfast bars for half an hour or until you can see the tops go golden.

Take out of the oven and leave to firm up for 10 minutes.

Remove from paper and separate and enjoy as they are or add any flourishes you like such as chopped banana or chocolate.

Servings: 4 - each sandwich 294kcal/22g protein

3 tablespoons ketchup

1 tablespoon cider vinegar

1 tablespoon prepared mustard

1 tablespoon molasses

¾ teaspoon chili powder

½ teaspoon ground cumin

¼ teaspoon freshly ground black pepper

1/8 teaspoon ground ginger

12 ounces skinless, boneless chicken thighs, cut into 2-inch pieces

4 (2-ounce) sandwich rolls, cut in half horizontally

12 dill pickle chips

Servings: 6 - 100kcal/16.5g protein per patty

1 lb. raw extra-lean ground beef

¼ cup liquid egg whites (about 2 egg whites)

½ tsp. each salt and black pepper

¼ tsp. garlic powder

¼ tsp. onion powder

Servings: 4 - each ½ cup serving 183kcal/27g protein

15 oz canned tuna

¼ cup celery, chopped

¼ cup nonfat Greek yogurt

3 tbsp reduced fat mayonnaise

½ tbsp lemon juice

½ tsp salt

½ tsp pepper

¼ tsp celery seed

1.  Mix together the Greek yogurt, mayonnaise, lemon juice, salt, pepper, and celery seed. Stir in the tuna and celery. Taste and season as needed.

Servings 1 - 46kcal per serving

1 cup frozen strawberries

¾-1 cup zero-calorie pink lemonade*

1.  Place both ingredients in the blender and puree.