#under 400

You and Oli have been best friends since childhood. Before the music. Before the fame. Before the world even knew his name. It was always the two of you. From the moment you met something just clicked. You understood him in ways no one else did and he made you feel seen in a way no one else could.

As kids, you spent hours sprawled out on his bedroom floor, sketching in old notebooks and talking about dreams that felt too big to ever come true. He would write lyrics that he was too shy to share with anyone but you. You would tell him stories about the kind of life you wanted to live and he would swear you’d both make it out of your small town someday.

When he formed the band, you were there in the front row of every dingy venue, cheering him on like he was already a rockstar. When life got chaotic and tours took him farther and farther away, you stayed his anchor. Late-night calls, whispered confessions, and the unspoken promise that no matter how much changed, your friendship never would.

But something did change. Maybe it was the way his hugs started lasting longer, or how his gaze lingered when he thought you weren’t looking. Maybe it was the quiet moments in hotel rooms when he would fall asleep with his head on your shoulder, trusting you to keep him safe when the weight of the world became too much. You tried to ignore the way your heart started racing when he smiled at you, but the feelings refused to stay buried.

Stewed Black Beans (Toast and Egg Optional)

hey guys!! i tried this recipe for the first time today and i just had to share it. it’s so good and the beans themselves are under 200 cals, but the whole breakfast is under 400 calories. it has protein to fill you up and is low on sugar and salt.

198 calories per serving / 4 servings

Ingredients: 1 container (15 oz) black beans - rinsed very well!!! 1 medium carrot, grated 1/4 cup diced red bell pepper 1/4 cup chopped white onion 1/2 frozen corn 1 tablespoon tomato paste 1 tsp garlic 1/2 tsp, ground black pepper 1/2 tsp ground cumin 1/2 tsp chili powder 1 tsp paprika 1 cup (8 fl oz) water 1 1/2 tablespoon olive oil Coarse salt to taste (about 1/4 teaspoon)

Directions: 1. Cook the onions and red bell pepper over medium to medium low heat with 1 1/2 tablespoon of olive oil. Cook until the vegetables are soft, or until your liking. Add grated carrot and cook until tender, about another 3 minutes. 2. Add the frozen corn just to begin to cook it, only and minute or two on this. 3. Add the spices, tomato paste, and garlic and cook for 1 to 2 minutes. 4. Add the drained and rinsed black beans and about 1 cup of water. Allow the beans to soften and for the sauce to reduce, for about 5 minutes. You can also smash some of the beans for a different texture.

and voila! your beans are done!! these are so good, i make them fairly often but this was my first time having on an english muffin with an egg on top. with the toast and the egg it comes to 388 calories. the beans themselves are a great, vegan filling breakfast, lunch, or dinner that is low cal, too but the egg makes is sooo yummy. the beans are also good on rice.