Small Portions

MUSHROOM AND GREEN BEANS SOUP!!! (55 calories and BITCH it is filling AF)

Ingredients for 2 people (55 cal a person, so you could eat it all for 110)

160g mushrooms (I used champignons) - 35 cal

Veggie/chicken/beef broth cube - 15 cal

220g Green beans (you could substitute for any other low cal veggie like broccoli or cauliflower and adjust the calories) - 50 cal

Soy sauce (as much as you’d like) - 5/10 cal

Water

Salt and pepper

Msg (optional)

Grab a big pot and toss the mushrooms in there, let them cook a bit until the mushroom juice comes out and they r a bit brown. Add the water and broth cube, soy sauce, salt ecc. If the other veggies are already cooked you can let boil the soup for 15 minutes and put them in 3 minutes before it’s done, if not just drop them in now and wait however many minutes it takes to boil them :)

Enjoy!!!! It’s super mega filling and it’s fucking yummy

My safe foods / comfort food ideas / TW ED

-1 cup of puffed rice has 70 calories.

- Popcorn With 31 calories per cup.

-with 1 cup (128 grams) of raw carrots delivering just 52 calories.

- Bubble gum zero calories.

-Cereal bar, 100 calories less or more. depending on which I picked.

-Rice cake 1 cake has 35 cal.

The last one but no less important. green tea, ever best friend. I recommend you a lot puffed rice. but could be addictive , just buy the individual portion. drink water and take care of yourlself . first post that i write... <333

well i love cooking but lately i’ve been running out of ideas so i’m making a list with low cal recipes accounts/posts.

INSTAGRAM:

— mylightkitchen

— yourlowcalpal

— low_cal.recipes

— dietdessertz

— deliciouslowcaloriemeals

— eatthereinbow_za

— weightlosswithveera

— noashealthyeats

— eliya.eats

— avocato.life

— thatstatina

— cookingkatielady

TUMBLR:

— @sweetcherryslim

— @history-of-walking-upright

— @nocalorierecipes

— @youranarecipes

— @pockpockpockie

— @vngels-recipe-book

POSTS:

— Low calorie meals masterpost 1

— Low calorie meals masterpost 2

— Recipes below 150 kcals

— Quick low cal recipes

— Low cal recipes masterlist

WEBS:

— https://wholesome-lee.com/recipes/low-calorie/

— https://eatsbyramya.com/category/recipes/healthy-recipes/

— Healthyfitnessmeals

— The ED Bible

feel free to leave any recs, i’ll be editing this as i find more.

followed a recipe i found on here for low-cal pumpkin muffins but when i screenshotted it, their username was cropped out so i can’t credit them /; the picture on the right was my finished product!

i didn’t add any walnuts, and instead of adding 40g of chocolate to the batter i topped each muffin with ½ tbsp. dark chocolate chips (35 cals). the batter made 17 muffins, making each muffin 90 cals, and 125 cals with chocolate chips on top. took a while to make but i just had one for breakfast and it was pretty good!

lowcal oats hack (more volume!)

use half a cup of oats, lotsa splenda, a pinch baking soda and 1/8 tsp white vinegar w one cup of water in a decently big bowl

microwave 3 minutes

refrigerate for 30 minutes

add 1/8 cup more water, stir

microwave another 3 minutes

refrigerate for 30

repeat process until you have as much oat volume as u want with thick consistency! Basically this makes the oats expand to hold more water every time you cook them so it looks and feels like wayyy more than it is

Low Cal Crepe Recipe

(Not my photo)

Serves: 8

Ingredients

1 cup whole wheat flour

½ cup skim milk

½ cup water

1 tsp granulated sugar

2 tsp vanilla extract

2 medium “cage-free” eggs

Filling

Any type of fruit or berries

Any kind of sauce or spreadable filling you’re comfortable with.

Instructions

Simply add your ingredients into a blender in the following order: milk, water, sugar, vanilla, and flour. In a small bowl, crack the eggs to ensure shells are not in your food!

Add the eggs to the blender and turn it on. Allow your ingredients to blend until a smooth consistency is reached. For best results, allow the mixture to sit in the refrigerator for 30-60 minutes. You don’t have to if you don’t want to though.

When ready to cook crepes, allow the skillet to warm over medium heat. Measure ¼ cup and pour into the warmed skillet. After the crepe has slightly bubbled and has slightly started to come away from the pan (i.e.—it’s no longer stuck to the bottom of the pan), flip and let the other side cook for 20-30 seconds.

Nutrition Information

Serving size: 1 Calories: 77.4 Fat: 1.3g Carbohydrates: 12g Sugar: 1.3g Sodium: 24.4mg Fiber: 2g Protein: 4g Cholesterol: 42.8mg

Easy Italian Chicken - 293 kcal/36g protein

Servings 4 - 293 kcal/36g protein each serving

1 tablespoon olive oil

600 g/1.25 lb chicken breasts

4 shallots diced

1 courgette (zucchini) diced

10 asparagus spears, cut in to chunks

10 cherry tomatoes, halved

2 garlic cloves, crushed

400 g/2.5 cups chopped tomatoes, canned

4 tablespoon balsamic vinegar

2 tablespoon fresh basil, chopped

2 tablespoon fresh oregano, chopped

1 pinch sea salt and black pepper

20 olives, mixed

1. Heat the oil in a large pan and then add the chicken. Cook for 6-7 minutes, turning every couple of minutes. Take the chicken out and put to one side. 2. Add to the pan the shallots, courgette, asparagus and cherry tomatoes and cook for 3 minutes. 3. Add the tomatoes, herbs, balsamic and seasoning. Mix well. 4. Put the chicken and vegetables into an oven dish. 5. Mix well so that the chicken is covered. 6. Cook in a preheated oven at 200°C/390°F/Gas 6 for 30-35 minutes, making sure the chicken is cooked through. 7. Sprinkle with basil and parmesan before serving.

NOTES:

Pound the chicken breasts first, as this makes them a little thinner and they cook a bit quicker and more evenly.

Feel free to use whatever vegetables you have in your fridge. Try to only use quick cooking vegetables.

Add some extra greens by stirring in some spinach about 5 minutes before it is ready.

Add a little sprinkling of parmesan cheese on top at the end to make this an extra special chicken dish.

Serve with homemade potato wedges, on top or spaghetti, mashed potato or rice or just with some crusty bread

This dish will stay fresh in the fridge for 2 days, or in the freezer for 2 months.

Flush The Fat Away Vegetable Soup - 181 kcal/9g protein

Servings: 8 - 1.25 cups per serving - 181 kcal/9g protein

1 sweet potato medium, peeled and cut into 1-inch cubes

3 carrots large, peeled and sliced

1 celery stalk diced

1 yellow onion small, diced

1 garlic clove minced

pinch of kosher or sea salt more or less to taste

1/2 teaspoon black pepper

1/8 teaspoon allspice

1 teaspoon paprika

1 bay leaf

30 ounces navy beans cans, drained and rinsed (optional black beans)

4 cups vegetable broth low-sodium

14 1/2 ounces diced tomatoes can, no salt added, *this is an optional ingredient

4 cups baby spinach loosely packed (optional 2 zucchini, sliced)

1 tablespoon plus 1 teaspoon extra-virgin olive oil optional, for serving (1/2 teaspoon per serving)

1. Add all ingredients, except spinach and olive oil, to the slow cooker. Cover and cook on low 6 to 8 hours, or until the vegetables are tender. Add spinach, stir and continue cooking just until wilted, approximately 5 minutes. Serve and enjoy!

Tip: If you prefer a thicker soup, after 5 hours of cooking, simply remove 1 cup of soup, along with ingredients, mash ingredients with a fork, return to the slow cooker, stir and continue cooking 1 to 3 hours. When serving, drizzle a little (optional) olive oil over each bowl of soup.

Stovetop Method: Follow the same instructions above for prep, cover, and simmer until veggies are tender, approximately 2 hours. Stir every 15 minutes to prevent sticking. Add spinach at the end of cooking time, remove from heat, cover and allow spinach to wilt before serving.

*nutrition data includes optional 1/2 teaspoon olive oil per serving and diced tomatoes

These babies are keeping everything to themselves😂😂 all their food is so low calorie and Can definitely keep you full. No shame and buying baby food🤷🏽‍♀️

🌸 100 calorie spaghetti 🌸

Hey guys c:

I thought I’d share my recipe for spaghetti in tomato sauce with you which I’m absolutely in love with. I can finally enjoy some spaghetti without regretti (I’m sorry).

I hope you enjoy it as well!

It makes one serving and it’s only 98 calories in total!

Ingredients

200g shirataki noodles (you can get those in Asian supermarkets) ~19 kcal

5g garlic ~7 kcal

70g onion ~20 kcal

200g diced tomatoes ~50 kcal

some seasoning (I added salt, pepper, chili, frozen basil & parsley) ~2 kcal

Instruction

Rinse your shirataki noodles and put them into a non-stick frying pan. Don’t add anything else yet, we want to dry the noodles a bit to get rid of their rubber-ish texture.

In the meantime you can dice the onions and mince the garlic.

When the noodles start to shrink, you can add the garlic and the onions. Stir it from time to time and be careful to not burn them!

I usually take half of the tomatoes and blend them with an immersion blender so the sauce will be a bit creamier. I then mix the diced tomatoes and the blended ones together and add the seasoning.

When the onions start to turn a bit yellow/brown-ish you can add the sauce.

Let it cook for about 4 minutes and you’re done!

I hope you guys enjoy the recipe as well! I also made a 100 calorie stir-fry recipe.