☕️ Autumn Safe Food Ideas

SAFE FOOD

RASBERRIES YALL

they are 1 cal each 1 literally you would have to eat 100 to reach 100 cal for most peoples snack limit

and it’s a fruit so it has vitamins, healthy sugars, and WATER time to eat RASBERRIES

my go to safe foods! 🧸🍒

rice cakes (35)

pickels (0-5)

seaweed (9-30) *packets i buy are 9 cals

raspberries (1 cal per raspberry)

popcorn (i’ve seen ranges from 27-47 per cup)

0 cal flavoring packet (0-5.. like crystal light)

riced cauliflower (100 cals for entire bag)

gum (5)

iceburg bagged lettuce (15)

kimchi (15-34)

shiritaki (20 cals per package)

vegan ramen cup (180)

peppermint (5)

good thins sea salt crackers (120 cals for 41!)

carrots (2 cals for medium sized baby carrot)

oasis hummus (one i buy is 35 cals for 2 tablespoons! in comparison to most being around 35 for one)

walden farms calorie free dressing (0)

aunt millies or healthy life bread (both 35 cals per slice!)

baby banana (70)

slik almond milk caramel creamer (25 cals per tablespoon) *don’t have many options for vegan creamer so i rlly love this stuff

quaker instant oatmeal flavor variety (all 160 cals per package) *not the lowest but i rlly like these

bagel thins (110)

annies cinna/cocoa bunnies (110 for ¾ cup)

tofu (80)

baby bella mushrooms (15 per cup)

broccoli (25)

apples (50

green beans (70 per can 20 per serving) *one of my favs

aldi fit and active 100 calorie snack pack chocolate chip wafers

aldi ready to eat quinoa meal (130 cals for one serving)

grapes (62 per cup)

cucumber (15 per cup)

halo orange (37)

halo top (i basically go for any vegan flavor under 300 so the cake flavor is 280 for the pint)

boca turkey burger (70)

plant powered vegan deli slices (50 per slice) *these are SO good i wish they had more hype!

strawberries (47)

amy’s vegetable barley/minestrone soup (180 cals per can) *there are many low cal amy’s soups but those are my favorite

pita pocket (100)

almond milk reddi wip (5 one tbsp)

belvita bites (230 for 46) a lot of their breakfast biscuits are vegan!

ice cream cups (20) *a scoop or two of halo top in this would make it less calories if you were to just eat half the pint!

sugar free jam (5)

jif whipped pb (140 for 2 tbsp)

not done adding to this list ! 🍄🕷

Crustless Pumpkin Pie - 55kcal/1.2g protein

Servings: 8 slices - 55kcal/1.2g protein per slice

1 tsp pumpkin pie spice

2 tsp cinnamon

½ tsp salt

2 tsp baking powder

1/3 cup flour, such as spelt, oat, white, sorghum, or almond

1/3 cup sugar of choice or xylitol

pinch uncut stevia OR 2 extra tbsp sugar

1 15-oz can pumpkin puree

¾ cup + 2 tbsp milk of choice

2 tbsp oil, or omit and increase milk to 1 cup

1 tbsp flaxmeal OR 2 tsp cornstarch (can be omitted if pie will be served in a bowl)

2 ½ tsp pure vanilla extract

1.  Preheat oven to 400 F, and grease a 10 or 9-inch round pan.

2. In a large mixing bowl, combine first 7 ingredients, and stir very well. In a separate bowl, combine all liquid ingredients with the flax, and whisk.

3. Pour wet into dry, stir to combine, then pour into the pan and bake 35 minutes. (It’ll still be gooey after baking, but that’s ok.)

4. Allow to cool completely before transferring uncovered to the fridge to “set” for at least 6 hours before trying to slice.

my safe foods and their calories +benefits ･ﾟ.*✧･.

♡ ginger kombucha (50 calories per 470ml)

great for bloating and rebalancing your gut microbiome

is quite sweet and tones down my sugar craving without being full of chemicals

♡ grapefruit (42 calories per 100g)

so filling due to large size

dense with vitamin c

♡ miso soup (35 calories per package)

feels like having a proper meal

you can add as much water as you want as long as you dont mind a diluted taste

♡ peaches (40 calories per 100g)

literally delicious

filled with natural sugars

tastes like a desert

♡ spicy pickles (5 calories per 2 spears)

satisfies my salt craving without having very many calories at all

0 cal bread recipe i found on ed twt

“hi here’s my 0 calorie oat fiber cakey bread!! i’m obsessed with dipping it in chocolate pb2 honestly. btw pls don’t eat too much if you’re not used to eating a lot of fiber!! and drink a lottt of water w/ it so it can digest well and not constipate u!”

200 cal Fettuccine alfredo recipe★彡

only 200 cals for 2 servings of alfredo! u can eat one of both of these servings, the plate in the pic is 2 servings! i used cornstarch water to thicken the sauce more so i’d suggest doing that or adding more flour!!

- 1 pack of fettuccine shirataki noodles 10 cal

- 1/2 tblsp unsalted butter 51 cal

- 1/2 tblsp all purpose flour 13 cal

- 1 gram chicken bouillon powder (or to taste) 2 cal

- 3/4 whole milk or milk substitute 112 cal

- 1 cup broccoli florets (optional but recommended) 20 cal

serving size: 1 serving

cal per serving: 100 cals

1. follow directions on package and prepare the shirataki noodles

2. let ur butter melt in ur pot then add in ur flour

3. mix together

4. when browns add ur milk and mix

5. let thicken and season with ur chicken bouillon powder and salt and pepper to taste

6. add in broccoli and a bit of water

7. put ur lid on and let ur broccoli steam till cooked

8. when broccoli is done mix in ur noodles and serve

9. enjoy!

Chicken Stroganoff - 256 kcal/43g protein

Servings: 4 - 256kcal/43g protein per serving

600 g / 1.2 lb chicken breasts (mini chicken breasts/chicken tenders)

Salt and pepper

Low calorie cooking spray (I used Fry Light)

1 onion , finely diced

2 garlic cloves , minced

300 g | 10oz white mushrooms , sliced

1 tbsp flour

500 ml | 2 cups beef stock , from a stock cube

1 tbsp Dijon mustard

150 g | ⅔ cup fat-free Quark cheese

1 tsp Worcestershire sauce

2 tbsp chopped parsley

1. Season the chicken with salt and pepper on both sides.

2. Spray a large skillet or frying pan with low calorie cooking spray.

3. Heat the pan and cook the chicken for 3 minutes per side over medium heat. If the pan gets very dry add a small splash of the stock. Set the chicken aside.

4. Deglaze the pan with a splash of beef stock and turn heat down to medium high. Add the onions and cook for 5 minutes.

5. Stir in the garlic and then add the mushrooms. Cook the mushrooms, stirring, until golden about 5 minutes.

6. Add the flour and cook, stirring, for a minute.

7. Pour in the remaining beef stock and stir to combine. Lower the heat to a simmer. Stir in the mustard, Worcestershire sauce and add the Quark. Stir until combined, I used a small balloon whisk to do this.

8. Bring to simmer again and cook over low heat for 3 minutes until sauce is slightly reduced.

9. Add chicken back in and continue to simmer for 5 minutes until chicken is cooked through.

10. Add chopped parsley and check the seasoning – add salt and pepper to taste.

11. Serve over pasta or rice, sprinkle with more fresh parsley.

I found sugar free jello that’s only 20 calories for. A WHOLE PACKAGE!!!! I make two at a time and eat a lot when I’m craving sweetness. I’m obsessed with jello and was sad not wanting to eat that many calories but then I found this!

Restaurants Safe Foods Masterpost

Food from my master post, this is just so you don’t have to scroll through the whole thing if you didn’t want to on my masterpost

A&W

Applebees

Arbys

Bojangles

Burger King

Bj’s

Carrabas

Cheddars

Chick-Fil-A

Chilis

Chipotle

Chuck E Cheese

Cici’s

Cracker Barrel

Culivers

Dairy Queen/Orange Julius

Denny’s

Dominos

Dunkin Donuts

Fire House Subs

Five Guys

Fuddruckers

Golden Coral

Hard Rock

In and Out Burger

IHOP

Jasons Deli

KFC

Krispy Kreme

Little Caesers

Krystals

Logans Road House

Long Horn Steak House

McAlisters Deli

McDonalds

Movie Theaters

Olive Garden

Outback Steak House

Panda Express

Panera Bread Co.

Papa Johns

Papa Murphys

Pizza Hut

Popeyes

PF Changs

Red Robins (yuUUMMM)

Ruby Tuesday

Sonic

Steak and Shake

Subway

Taco Bell

Texas Road House

Tim Hortons

Waffle House

Wendy’s

White Castle

Zaxbys

Skinny Lasagna - 240 kcal/20g protein

Servings: 12 - 240 kcal/20g protein each

9 uncooked lasagna noodles

1 lb extra-lean (at least 90%) ground beef

2 cloves garlic, finely chopped

1 jar (25.5 oz) Italian herb pasta sauce

1/8 teaspoon ground red pepper (cayenne)

1 1/2 teaspoons dried basil leaves

1 egg

1 container (15 oz) reduced-fat ricotta cheese

2 cups shredded reduced-fat mozzarella cheese (8 oz)

1/3 cup shredded Parmesan cheese

1. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package. Place in cold water.

2. Meanwhile, in 12-inch skillet, cook beef and garlic over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Stir in pasta sauce, ground red pepper and 1 teaspoon of the basil. Heat to boiling, stirring occasionally. Remove from heat.

3. Heat oven to 350°F. In medium bowl, beat egg slightly. Stir in ricotta cheese and remaining 1/2 teaspoon basil until blended. Drain noodles. Spread about 1/2 cup sauce mixture over bottom of baking dish. Top with 3 noodles, 1 1/2 cups of the sauce mixture, half of the ricotta mixture and 3/4 cup of the mozzarella cheese. Repeat layers once. Top with remaining noodles, sauce and mozzarella cheese; sprinkle with Parmesan cheese. Spray 15-inch piece of foil with cooking spray. Cover lasagna with foil.

4. Bake 45 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly. Let stand 10 minutes before serving.