Low Cal Banana Muffins/ Small Cakes(?)

160 cal breakfast ~

200 g alpro unsweetened soya yogurt ( 84)

15 g Personal Mixed muesli (56)

3 g chunky flavour (sweetener with raspberry-yogurt flavor) (10)

3 raspberries (~10, rounded up)

152 Calorie Spring Roll Recipe ✨

Ingredients:

- 1 cucumber 🥒 , sliced thin and long (30 cal)

- A few sprigs of mint🌿 and basil leaves (2 cal)

- A few sprigs of cilantro (0 cal) ✨

- 1 carrot🥕 , sliced long and thin (25 cal)

- One cup of butter lettuce🥬 leaves, whole (5 cal)

- 3 spring roll wrappers, you can get these at any grocery store in the asian section (90 cal)

Directions: 🌺 ✨

- Slice all ingredients as specified above 🔪 😊

- Dip spring roll wrapper into some water, don't soak just get it wet enough to move around, then place on plate

- Assemble wrap, with cucumber first, then carrots, then mint and basil, and put lettuce leaf on top. Then wrap up the wrapper

- Enjoy 😉 ✨ 💐

If you want to add some more protein to this meal you can add a few tablespoons of peanut sauce, but this will run you about 90-120 extra calories total for the meal 🥘

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

Renee Beller thinspo. HER LEGS LIKE CMON.

Pancakes - cleanfoods 40 cals ❤️

111-130 cal fluffy omelette!

Here I am with another recepy for yall, this time its a 111-130 calorie fluffy omelette!

Kept me full for quite a few hours and is a perfect protein source.

Ingredients:

1 egg 70 cal

1 extra egg white 15 cal

A sprinkle of baking powder

Salt, pepper, basil ( spices of your choice)

1 table spoon of milk 6 cal ( I used 30cal/100ml coconut milk, but any milk works).

1 teaspoon of flour 10 cal ( for thickness)

Veggies to put in the batter 10 cal ish ( I used onion, cherry tomatoes and paprika)

OPTIONAL: 5 gram of grated cheese 19 cal

Steps:

1. Separate egg whites from the yolk.

2. Beat the egg whites until stiff peaks form.

3. In a separate bowl mix the yolk, milk, flour, spices, baking powder and veggies.

4. Mix the egg whites into the egg yolks.

5. Fry on a non stick pan on medium high. Done when both sides are golden brown.

6. Optional: put in extra veggies and cheese and fold the omelette. Let it fry for a couple of minutes so that the cheese can melt.

Enjoy!

Calories without cheese :111 cals

With cheese: 130 cals

Feel free to ask question and share your thoughts!

Sorry for mu ugly ass picture just wanted to show you all how it looks.

Stay safe<3

low-cal microwave cookies

♥ INGREDIENTS♥ 1 tablespoon flour(10 cal) 1 tablespoon stevia(0 cal) 1 tablespoon water(0 cal) =10 calories

♥ RECIPE♥ -Mix the ingredients together

-Put it in the microwave for 60 seconds

-enjoy!

♥ PERSONALIZE♥ add…..

cinnamon ➡ snickerdoodle lemon➡ lemon cookie sprinkles➡ funfetti cocoa➡ chocolate vanilla➡ ???? choc chips➡ chocolate chip cookie peanut butter➡ pb cookie

It tastes really good and very low in calories. You can eat this when you need sweets but don’t want to binge.

Turkey Taco Lettuce Wraps - 255 kcal/30g protein

Servings: 4 - 2 wraps per serving - 255 kcal/30g protein

1.3 lbs 99% lean ground turkey

1 tsp garlic powder

1 tsp cumin

1 tsp salt

1 tsp chili powder

1 tsp paprika

1/2 tsp oregano

1/2 small onion, minced

2 tbsp bell pepper, minced

3/4 cup water

4 oz can tomato sauce

8 large lettuce leaves from Iceberg lettuce

optional 1/2 cup shredded reduced fat cheddar (omit for Whole 30)

1. Brown turkey in a large skillet breaking it into smaller pieces as it cooks.

2. When no longer pink add dry seasoning and mix well.

3. Add the onion, pepper, water and tomato sauce and cover. Simmer on low for about 20 minutes.

4. Wash and dry the lettuce.

5. Divide the meat equally between the 8 leaves and place in the center of each leaf and top with your favorite taco fixings!

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.