M E A L S

Servings: 30 bites - 43 kcal/2.9g protein per bite

3 cups lightly steamed and chopped broccoli

1 oz cream cheese, softened

1 1/2 cup cheddar

1/2 cup parmesan

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon pepper

2 eggs, beaten

2 tablespoons coconut flour

1 teaspoon baking powder

1. Preheat oven to 400 degrees F.

2. Steam the broccoli, chop lightly and remove the tough stems.

3. In a medium-size mixing bowl combine the cream cheese, cheese, spices and eggs. Stir in the broccoli.

4. Fold in the flour and baking powder.

5. Chill dough 10-15 minutes to allow the flour to absorb the moisture, DO NOT SKIP THIS STEP.

6. Spoon into a silicone mini muffin pan.

Cheesecake

Nutrition Facts: (per serving)

222 kcal

31g Protein

12g Carbs

5,2g Fat

Ingredients: (for 2 servings)

20g Vanilla Whey

125ml Milk

1 Egg

250g Low Fat Cream Cheese

25g Blueberries

8g Vannila Pudding Powder

5g Psyllium Husks

1-2 tbsp. Sucralose or any other sweetener

Instructions:

Preheat the oven to 150°C.

Mix everything except the blueberries with a mixer until a creamy mass is obtained.

Fill the mixture into a greased form.

Add the Blueberries.

Bake for about 40min.

Check if it’s solid.

Let it cool for a second.

Veggie Snack

Nutrition Facts:

105 kcal

9,3g Protein

4,2g Carbs

5,5g Fat

Ingredients:

100g Mushrooms

110g Green Asparagus

1 Egg

1 Scallion

Instructions:

Cut the vegetables into small pieces

Fry the mushrooms and the asparagus in a pan and add salt

When it’s almost done add the scallion and a little bit of soy sauce if you want

When the the vegetables are ready put them aside

Fry the egg

Vegan Sweet Sriracha Stir Fry!

145 calories per serving. Makes 2 servings.

1 package of Shiritaki Noodles

2 Cups of Frozen Stir Fry Veggies

1/2 Cup Edamame

4 Tablespoons of Low Sodium Soy Sauce

1 Tsp of Agave

2 Tsp Sriracha

1Tsp of Minced Garlic

1 Cube of Ginger

1 Tablespoon of Lemon Juice

Spices: Salt, Pepper, Paprika, Onion Powder, Ginger

the perfect treat for a sunny day.

ingredients:

1 cup frozen strawberries

1 packet sugar free lemonade packet (for 16.9 oz. water bottle)

1 cup water

some ice

directions:

add everything to a blender, blend for about a minute (to make it super smooth).

i am OBSESSED

i cannot believe that i just made these. HEAVEN!!!!

95 cal cinnamon roll + 10 cal cream cheese frosting = 105 cal cinnamon roll with frosting

O.M.G.

ingredients:

yields 10 rolls (serving is 1)

cinnamon rolls

1 1/4 cup flour

1 cup of nonfat greek yogurt (i used 2 single serving cups of light & fit coconut vanilla flavored yogurt)

2 Tbs. coconut oil

3 Tbs. stevia (make sure it is volume equivalent to sugar)

1 1/2 Tbs. cinnamon

cream cheese frosting (makes way more than you need for the cinnamon rolls, so you can frost a cake with the leftovers):

serving size is 1 Tbs.

1 box of sugar free & fat free cheesecake jello pudding mix

1 1/4 cup unsweetened cashew milk

1 smaller tub of light cool whip

directions:

mix pudding according to directions with cashew milk & place in fridge to cool until cinnamon rolls are done

preheat oven to 350°F

combine flour & yogurt until a dough is formed

knead dough on a floured surface for about 2 minutes

roll out dough into a rectangle

melt coconut oil in microwave for about 20 seconds

brush oil on rolled out dough

mix stevia & cinnamon and sprinkle over coconut oil on dough

roll up dough to make a long log

cut into 10 equal pieces

place cinnamon rolls onto a baking sheet lined with parchment paper

bake for 20-22 minutes

remove pudding from fridge & mix in cool whip

macros:

for 1 roll

14 g carbs

2.9 g fat

2.5 g protein

95 calories

stay safe & listen to your body. if you're "new" here, run.

- elizabeth

this sauce isn't something i would recommend putting on shirataki noodles, but if you don't mind eating pasta, this is an amazing recipe.

this is meghan markel's recipe (kind of. i added some stuff) and she describes it as "filthy sexy mush" because it tastes like there's tons of oil and butter in it, but there isn't any at all.

ingredients:

yields 6-1/4 cup servings

2 large or 3 smaller zucchini, chopped into very small slices

1 onion, chopped

1 Tbs better than bouillon

1/2 cup water

1 tsp garlic salt

1/4 tsp pepper

1/2 tsp Italian seasoning

pinch of red pepper flakes (if you like a little spice)

directions:

chop the zucchini and onions

if using a pressure cooker (which takes about 45 minutes): sauté everything for a few minutes until aromatic then press the "soup/broth" setting (or manual high for 45 minutes)

if using a slow cooker (takes about 4 hours): sauté everything in a pan over medium heat until aromatic then add to a slow cooker and cook on high for 4 hours on high or 8 hours on low

when done, mash everything very well and then serve over pasta or whatever your heart desires

i crave spicy food (mostly takis and other calorie-dense foods) almost every day of the week.

if you saw my carrot takis post, you can call this an updated version.

THIS one tastes exactly like takis.

ingredients

vegetable of your choice

1 tsp chili powder

1/2 tsp paprika

1/2 tsp onion powder

1 tsp salt

pinch of stevia

1/2 tsp cayenne pepper

1 tsp tajin

squirt of lime juice

1 Tbs water

optional, but highly recommend if you can get your hands on it: mccormick's "hot shot" seasoning

also optional: drop of red food coloring for the aesthetics

directions:

mix everything and adjust to your liking

drizzle about 1 Tbs of the mixture over your cut up vegetable of choice (carrots resemble takis the most)

THE BEST!!

Servings: 1 - 191 kcal / 18.2g protein

¼ c (25g) old-fashioned oats (gluten-free if necessary)

½ c (120g) plain nonfat Greek yogurt

¼ c (60mL) nonfat milk

2 tbsp (10g) unsweetened cocoa powder

2-3 tsp (9-14g) Truvia (or other sweetener), to taste

1. Add all of the ingredients in the order that they’re listed to a mason jar or container with a tight-fitting lid. Stir to combine. Screw on the lid, and refrigerate the oats overnight or at least 8 hours.

Me:

it’s like pizzA!!!!

Ingredients:

4 tbsp flour (112 cal)

3 tbsp mustard of choice (I used yellow, which is 0 cal/serving)

8 tbsp water

2 tsp Italian seasoning (0 cal)

2 tsp Chicken flavored seasoning (0 cal)

1 tsp garlic powder (0 cal)

14 oz extra firm tofu (400 cal total)

¾ cup corn meal (360 cal)

Makes 20 pieces (and you’ll probably have some of the batter left over). Each serving is 4 pieces for a total of 174 calories // 872 calories for the whole thing

Directions:

Preheat oven to 400°

Carefully press tofu according to package directions, making sure not to break it. Once dried, cut into pieces (I made two long rows and a little off the side, each about ½ inch thick)

mix flour, water, and seasonings in a bowl. Once liquidy, slowly add in cornmeal. If it is too dry, add some more water!

carefully take a tofu piece and coat it in the pasty batter. Place on a nonstick tray (make sure it has some 0 cal cooking spray on it!) Continue coating the tofu pieces and arrange them on a tray.

Place in oven for 30 minutes, flipping them over about halfway through. Remove from oven once they are crispy and golden brown

So if you’re looking for a recipe that makes the perfect crepes/pancakes I think I may have just created an insane one. Get yourself some measuring cups. •1 egg white (don’t use the yolk, unnecessary calories) •1/8th of a cup of flour •1/8th of a cup of milk (if your vegan/lacto you can use soya or almond)

558cal for 20 crepes

140cal 5 crepe serving

28cal a crepe!!!

The crepes arent full size crepes, they are quite small, but I find them rather filling. My boyfriend even had some and didn’t even notice they were low cal!

Recipe-

1 1/3cup vanilla sweetened nut milk (I used flax milk)

½ cup water

1 cup flour (all I had was all purpose so if you used whole wheat it would be even lower cal!)

2 egg whites

okay guys so I was super craving something cold and sweet and tried this out and this tasted SO GOOD. If you want it a bit more creamy add more of the milk of your choice, but this proportion is my fave so far!

(This recipe makes 2 servings, but I could only eat one it’s so filling - I had it for lunch)

🔆 6 medium frozen strawberries (24 cal)

🔆 40 ml of your milk of choice (Alpro coconut almond - 10 cal)

🔆 0 cal sweetener (stevia)

🔆 Lots of ice!

So place all your ingredients in a blender, blend until all the ice has broken down and enjoy! If its runny pop into the freezer for 10 mins and it should firm up to more ice-cream-like consistency 💖

70 cal Tofu Scramble 💛🌱

french toast nibble nuggets.

i have never made regular french toast before, let alone a low-carb french toast nugget thingermabobber. but i have to say, these were quick and easy to make, and can turn out to be a nice finger-picking food-munchies for breakfast to go, snacks, or even a little dessert.

my sister came over on sunday and om-nommed at these. but then again, she likes anything sweet, so i guess i shouldn’t be too flattered that these nuggets pleased her!

ingredients: 2 hot dog buns (i used market basket hot dog rolls, which are 120 calories per roll) 1/3 cup liquid egg substitute (40 calories) 1 teaspoon coffeemate french vanilla creamer (7 calories) 2 dashes cinnamon

directions: split each bun in half and cut halves into four pieces. this should result with sixteen chunks of bread.

in a small bowl, mix liquid egg substitute with coffee creamer and 1 dash of cinnamon until mixed well.

spray a large pan with nonstick spray. bring to medium-high heat. dip/soak pieces of bread in egg mix, covering each piece completely. place dipped bread pieces in pan and cook for 3-5 minutes each, flipping occasionally to cook all sides of bread.

remove from heat and plate the nuggets. sprinkle with another dash of cinnamon.

this should make 2 servings, 1 serving being 8 pieces, and resulting to about 150 calories per serving.

this is a great meal for any time of day, and is SUPER filling. oats are great for regulating blood sugar levels, and the banana provides natural sugar and fast-acting energy. not only that, it just tastes so goddamn delicious. what are you waiting for?? get cooking !

ingredients

1/2 cup oats (150)

1 medium banana, mashed (110)

cinnamon, to taste (0)

instructions

in a bowl, mix the oats with enough water (or milk) to wet them. stir, and microwave for 2.5-3 minutes (you could also make this on the stove).

carefully remove the bowl and stir. add the mashed banana and cinnamon and mix well (i always use a fuckton of cinnamon cuz it’s supposed to be good for your metabolism).

enjoy!!

// recipe makes 1 serving at 260 calories. //