#lowcalrecipes

Turkey Roll-Ups

180 calories

6 slices of oscar meyer turkey 120 cal 2 slices of stop and shop brand low fat cheese 60 cal mustard- 0 cal diet pepsi-0 cal

Makes 21 | 172 calories for 4 pieces

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Ingredients

• 25oz Chicken Breast

• Any seasoning you like

• 28g Cornflakes or Bread Crumbs

• 30g flour

• Water

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Directions

• Preheat oven to 450 degrees Fahrenheit

• Place your chicken breast and seasoning into a blender or food processor. Grind it until it becomes smooth.

• Smash your cornflakes into small pieces. You can use any method you want for this. I just smashed it with my hands.

• Blend your flour and cornflakes together.

• Separate your chicken mixture into 30g balls. You can make them smaller because mine did come out a bit big.

• Coat your chicken in the flour mixture and place them on your cooking sheet.

• Cook the chicken for 10 minutes. Take the chicken out, dip your chicken in water. Try and do this step quickly so the chicken nuggets don’t soak up a lot of water. If the chicken nuggets are too hot for you use a spoon to or fork to touch them.

• Place your chicken nuggets back in your oven for 6 minutes.

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Notes

• When you measure out the chicken nuggets they may be a bit big. You can adjust the size to make smaller ones. The whole recipe comes out to be 897.5 calories. Just divide the calories by how many you made and you should get the new amount per serving.

• If you wanna freeze your chicken nuggets you can. Heat them up at 450 for 20 minutes.

Intake:

9:30am - hibiscus green tea 🌺 🍵 (0)

10:00 - 1 hard boiled egg 🥚 (70)

11:30 - hibiscus green tea 🌺 🍵 (0)

12:30 - my boyfriend brought me coldbrew with cocoa and honey in it 😩 ☕️ 🍯 I only drank 1/4th of it tho (40)

1:30 - homemade coldbrew w/ 2 teaspoons cream ☕️ 🐄 (30)

3:30 - 6oz whole foods vegetables 🍠🥒 (100)

6:00 - crispy tofu w/ miracle noodles and broccoli 🥦 🍜 (180)

{ ^ I’ll post this recipe later! It just became a new favorite of mine. ^ }

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I didn’t go to the gym today but

Active calories: 607

Water:

4:30 - 22oz 💦

6:00 - 12oz 💦

8:00 - 12oz💦

[i also forgot to log my water for most of the day]

Makes 4 Servings | 126 Calories Per Serving

Ingredients

Crepe

• ½ cup (74 g) gluten free baking flour

• ¼ cup (60 ml) skim milk

• ¼ cup (60 ml) water

• ½ tbsp (7 g) butter

• 1 egg

Filling

• 4-5 (60 g) strawberries

• ¼ cup (57 g) plain non fat Greek yogurt

• ½ scoop (15 g) vanilla whey protein powder

• Stevia to taste

• dusting (1 g) powdered sugar

Directions

1. Mix crepe ingredients in a large bowl. Whisk until smooth. Add more water if it’s too thick. It should be fairly runny, not like pancake batter.

2. Heat an 8-inch skillet over medium heat. To form the crepe takes a bit of finesse. It’s not hard but if you’ve never done it before it will take some practice. Pour about ¼ cup worth of batter in the center of the pan and tilt the pan in a circular motion to evenly cover the bottom.

2. Flip when ready and cook the other side. It will take a few minutes on each side.

3. Mix the protein and stevia to taste into the yogurt and stir vigorously.

Makes 3 Pancakes | 134 Calories Per Pancake

INGREDIENTS

• 60g white flour oat mix ( 224 cal )

• 1 overripe banana ( 105 cal )

• 1 large egg ( 70 cal )

• 1.2g baking powder ( 0 cal )

• 0.7g salt ( 0 cal )

Directions

1. Mix the baking powder, salt, and flour into a bowl

2. Mash your banana until it is a smooth consistency; set aside

3. Separate your egg yolk from your egg whites

4. Combine your egg yolk with your banana mixture

5. Hand mix your egg whites until you can form soft peaks

6. Mix your banana mixture into your flour mixture until combined; you don’t want to mix too much, just until your flour is mixed in with your banana

7. Fold in your egg whites; do this gently so you lose as little air bubbles as possible

8. On a medium heat cook your pancakes; you should cook your pancakes until they’re golden brown on both sides

Notes

• You can use white flour instead of the white flour oat mixture; I just use it because it’s a bit healthier, but white flour is less calories

• When mashing your banana you want to make sure the mixture is really smooth and has little to no clumps; you can use a hand mixer to make it easier

• If you don’t know when to stop mixing your egg whites here’s a tip; the egg whites should me white and foamy - you should also be able to make a little mountain “soft peak” when you lift your mixer. If you still don’t understand look at pictures to help you.

Makes 16 | 77 Calories Each

INGREDIENTS

• ½ cup (115 g) plain non fat Greek yogurt

• ½ cup (100 g) sugar ⁣

• ¾ cup (60 g) cocoa powder⁣

• ½ cup (50 g) oat flour ⁣

• 2 eggs⁣

• 1 tbsp (10 g) cornstarch ⁣

• 1 tsp (4 ml) vanilla⁣

• 2 tbsp (30 ml) milk⁣

• 2 tbsp (28 g) chocolate chips ⁣

DIRECTIONS

1. Preheat your oven to 350°F.

2. Mix the eggs, yogurt, vanilla, and sugar together. ⁣

3. Stir in the oat flour, cornstarch, and cocoa powder. Add approximately 1 tbsp of milk to thin out the batter. ⁣

4. Spray a mini muffin tin with oil. Fill 16 wells with the batter. Bake for 12 minutes. ⁣

5. Melt the chocolate chips in the microwave. Slowly add in milk to decrease the viscosity. It may be nice to add in more Chocolate than you’ll need just so frosting is easier. ⁣