#manicpixie meals

20g protein + 15g fibre

#7 dinner recipe

Since there are no tags on my posts pls reblog

Ingredients:

Soup base:

soup base of choice -> ~20 kcl

(I recommend sweet&spicy, can also use instant noodle flavor packet or half a veggie stock cube + oyster/soy sauce + chili flakes)

200g konjac noodles -> 16 kcl

dash (50ml) soy (or other) milk -> ~15 kcl

Toppings (feel free to change/adjust):

2 eggs (50g each) -> 155 kcl

100g shiitake mushrooms -> 34 kcl

50g shredded carrot -> 20 kcl

1 bok choy (125g) -> 18 kcl

1 spring onion -> 2 kcl

Recipe:

Prepare noodles: rinse the noodles for 2 min under running water. Then boil them (they don’t overcook). This removes any bad flavor/smell

How to perfectly soft boil an egg: Set water to boil in a pan, once roaring gently put in the eggs and boil for exactly 5 min. After put them in the fridge and/or in a bowl with cold water (stops cooking process)

Break off leaves of the bok choy and boil whole for 5 min.

Cut mushrooms into strips and sauté with an occasional splash of water (mushrooms are one of the only veggies you can sauté in water) until browning

Cut spring onion into fine rings

Combine your noodles, soup base, milk and add your toppings.

Enjoy!💖🪽

(whole plate, 35g protein and 20g fibre)

#5 dinner recipe

Since there are no tags on my posts pls reblog

Ingredients:

Base:

400g cauliflower rice -> 100 kcl

30g cream cheese -> 62 kcl

2 nori sheets -> 40 kcl

Rice vinegar -> 0 kcl

Filling 1:

50g avocado -> 80 kcl

Small cucumber slice -> 2 kcl

Filling 2: tuna salad

50g canned tuna -> 55 kcl

Small egg/half egg -> 40 kcl

30g Greek yoghurt -> 15 kcl

1 pickle -> 4 kcl

Spices: onion powder, salt + lemon juice

Recipe:

Cook the cauliflower rice for 4-5 min on medium heat

Let cool completely, make the tuna salad in the meantime.

For tuna salad, boil the egg and cut the pickle into cubes. Then add everything to a bowl and mash with a fork. For the other filling mash the avocado and add salt.

Once cooled add cream cheese to the cauliflower rice to make it sticky.

On a nori sheet lay the rice down

Add toppings in the middle and roll up.

Refrigerate for 10-20 min then cut into pieces.

Serve with some soy sauce and enjoy!

Tips:

Use plastic wrap to roll! Makes it really easy!! Like folding a burrito if u ask me 😅

kcl for the entire pan -> ~30g fibre

#3 dinner recipe

Since there are no tags on my posts pls reblog

Ingredients:

250g red beans -> 263 kcl

300g sieved tomatoes -> 99 kcl

30g of cheese of choice -> 74 kcl (depends)

1 large zucchini (200g) -> 58 kcl

1 small onion (80g) -> 30 kcl

Recipe:

Cut the onion like normal and zucchini in thin ~0.5cm layers.

Cook the onions until brown, then add the beans and add some salt + Italian spices

Add the sieved tomatoes

Layer like a normal lasagna and add cheese on top.

Serve with garlic powder and nutritional yeast on top

Fibre warning/fun fact:

Hi guys!

Here’s my low kcl recipe side blog!

Centered around high fibre/high nutrition

Since there are no tags on my posts pls reblog

You can leave a(n anonymous) request for recipes and I’ll make something yummy! 💖

Keep in mind I don’t follow anyone back on this account since it’s a side blog 💖 (go to main!)

Tag me if u make a recipe and leave a review🥹💖

#manicpixie recipes for all recipes

#manicpixie desserts for all dessert recipes

#manicpixie meals for all dinner/savory recipes

#manicpixie snacks for all snack recipes

Much love,

With 26.5 g of protein

#1 dinner recipe

(This is only half! I forgot to take a pic)

Since there are no tags on my posts pls reblog

Ingredients:

Dough:

30g wheat flour -> 108 kcl

30g wheat bran -> 79 kcl

(Can also do 60g wheat flour instead, but will be 328 total)

50g low fat greek yoghurt -> 25 kcl

(If your yoghurt is more watery, add less)

8g baking powder -> 7kcl

Toppings:

100g cottage cheese -> 68 kcl

20g sieved tomatoes (aka passata) -> 7 kcl

nutritional yeast

Recipe:

Preheat oven to 200 C

Mix the ingredients for the dough and knead well -> longer the kneading the more gluten will form, aka the tougher dough

Roll/spread dough thin on baking paper and bake for 15 min

Add your toppings and bake for another 20 min

with 33g fibre and 25g protein

#9 dinner recipe

Since there are no tags on my posts pls reblog!

(serves two plates like this, for whole recipe)

Ingredients:

125g (1 small can) butter beans -> 124 kcl

200g kale -> 62 kcl

200g spinach -> 52 kcl

5g (extra virgin) olive oil -> 41 kcl

10g nutritional yeast -> 34 kcl

1 small leek (150g) -> 29 kcl

3 cloves garlic -> 13 kcl

packet fresh basil -> 7 kcl

lemon juice

Pasta of choice: 200g konjac udon noodles -> 18 kcl (I also recommend lentil pasta, great macros!)

Recipe:

Boil the kale and spinach for 5-10 min

Mince the garlic and cut the leek in rings. Then fry both on low heat in olive oil until brown. And continue to next steps while occasionally stirring.

Pour out all of the water from the kale and spinach. Then add the beans, basil, nutritional yeast, salt and pepper.

Puree until smooth. Then add the leek and garlic.

~17g of fibre and 20g of protein

#4 dinner recipe

Since there are no tags on my posts pls reblog

Ingredients:

(4 portions -> 255kcl pp)

2 cans of butter (lima) beans -> 480kcl

1000g tomatoes -> 230 kcl

300g carrots -> 123 kcl

70g tomato puree -> 64 kcl

7 grams (1/2 tbs) olive oil -> 62 kcl

1 large onion (150g) -> 60kcl

Spices: basil, italian spices, fennel seeds, pepper and salt (fennel seeds add a delicious freshness to this)

Sauce (per portion):

50g low fat yoghurt -> 25kcl

Spices: garlic powder, dill, thyme, chili powder, paprika, salt and pepper (+ lemon juice)

Recipe:

Cut the onion like normal, tomatoes diced and carrots in small slices.

In a pan cook the onion and carrots. When onion is browned, add tomato paste and spices.

When the spices have been baked (creates extra aroma) add diced tomatoes and let simmer for 20 min.

Rinse beans with some water and add to pan. Let simmer for another 10 min.

Serve with yoghurt sauce and (optional) some nutritional yeast.

Personal note 💖

Ive made this meal about a gazillion times. It js hits different, very filling (fibreee!) and amazing nutritionally. I recently added some fennel seeds to the recipe, which my Italian friend proposed. It gives it such a freshness and so much extra flavor.

with 28g protein, without chicken only 69 kcl!!!

#8 dinner recipe, #2 snacks

Since there are no tags on my posts pls reblog

Ingredients:

80g chicken breast -> 91 kcl

1 cucumber (~350g) -> 49 kcl

small dash (5g) of olive oil -> 42 kcl

siracha (10g) -> 11 kcl

dash of soy sauce (~15ml) -> 9 kcl

spices: (recommendation) -> 5-7 kcl

1/2 tsp (paprika + cumin + garlic + italian spices) + dash of pepper, ginger, chili flakes

Recipe:

Marinate the chicken (without salt to prevent dryness) in olive oil and spices, and cook on medium heat.

Cut the cucumber in thin slices, add to a bowl.

Cut the chicken in smaller strips + add salt.