80 Calorie Huge Cheesy Tomato Pasta Bowl

100 foods under 100 cal

tw ed

this is a work in progress (51 so far) but ideas in the comments are welcome bc this is all i’ve thought of so far. as always, i don’t take responsibility for any harm done because if you’re in any danger i don’t want you to listen xx.

snacks

- smiths poppables, 100

- smiths original, 104

- smiths salt and vinegar,101 (i know those two are over but they’re really close)

- burger rings, 94

- twisties, 91

- mochi ice-cream, about 100, depends on flavour

- macarons, 97 each

- seaweed sheets, 57

- cobs popcorn, 64

- an apple, 95

- grapes, 65 for 20 grapes

- zooper doopers, 45

- gum, 5

- kale chips, 100 for a whole bunch of kale

- seaweed, 45

- celery and 50g salsa, 75

- strawberries, 33/100g

- carrot and 20g hummus, 77

- dried tomatoes, 56

- 1 row aero mint choc, 81

- cruskits and vegemite, 68

- 24g rice cakes, 97

- 25g (while un-popped) homemade popcorn, 82 + flavouring

- a bunch of healthy sweet potato fries, 69 (1 large sweet potato = 6 serves)

- vege straws by infusions, 74(?)

drinks

- almond breeze choc milk, 100

- coke zero, 14

- sprite no sugar, 14

- lift, 74

- mint tea + stevia, 10

- avalanche sugar free hot chocolate, 56

- east coast orange juice, 69

- black coffee, 0

breakfast

- 100g oatmeal w 5 stevias, 73

- egg white omelette, 35 for base + toppings

- lady shake vegan, 100 per scoop

- açai bowl homemade, 71 for base + toppings

- apple donuts, still need to calculate sorry

- pancakes w 1 egg, 85g oats, 50ml almond milk, 1 apple, 1/2 tsp cinnamon, 1/4 tsp baking powder and stevia, 230 total, makes five (46 each)

- yoPRO (i think by chobani?), 95

- 100g greek yoghurt (u can add toppings too and it’d be under), 52

dinner

- broccoli and cauliflower au gratin without sauce, 54 + how much cheese u add

- 4/5ths mushroom cup a soup, 86

- broccoli and macro tofu, 100

- plant nutrition san choy bao, 100

- 100g baked sweet potato, 90

- salad w cucumber, lettuce, carrot, 1 falafel, 85

- lettuce wrap w falafel and hummus, 93

- pizza w 2 egg whites, whipped with 2 tsp granulated stevia… 40g passata and 30g light mozzarella, 90

- small buddha bowl, depends what u put in

- sweet roasted broccoli, 2 bounds broccoli, tsp sugar, salt pepper and 2 tbsp olive oil… 64

Safe Foods

🤍~ Pickles *1-7 Calories* (depends on the size)

🤍~ Strawberries *47 Cals* (per cup)

🤍~ Baby carrots *53 Cals* (per cup)

🤍~ Cucumbers *14-30 Cals* (Depends on the size)

🤍~ Sugar free Jelly *0-15 Cals*

🤍~ Diet Cherry Cola *0 Cals*

🤍~ Diet Coke/Pepsi *0 Cals*

🤍~ Skinny Pop *39 Cals* (per cup)

🤍~ Egg whites *17 Cals* (One large egg)

🤍~ Eggs *70 Cals*

🤍~ Kiwi *50 Cals* (Medium sized)

🤍~ Tea *0 Cals*

🤍~ Tomato *30 Cals* (In a large one)

🤍~ Green beans *70 Cals* (A can)

🤍~ Chicken *80 Cal* (A drumstick) *120 Cals* (A breast)

🤍~ Banana Puffs *25 Cals* (per 60 pieces)

🤍~ Watermelon *50 Cals*

🤍~ Hash Brown *130 Cals* (A bit up there it have to be one a day where this is the ONLY thing I eat)

🤍~ Apple Slices *30 Cals*

🤍~ Kettle Corn *70 Cals* (Per Cup)

🤍~ Gum *5 Cals* (Depends on gum, per piece)

🤍~ Ice Breakers Duo *<5 Cals* (Per piece)

🤍~ Mandarin Orange Cups *70 Cals*

🤍~ Passion Tea Lemonade, with classic liquid *130 Cal*

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

Low Cal Banana Pancakes

10 pancakes/25.4kcal each

254kcal for the full recipe

Ingredients

1 banana (The one I used was about 125g) - 112kcal

2 egg whites - 34kcal

30g/¼ cup of all purpose flour - 110kcal

1 tsp baking powder - 0kcal

Recipe

Step 1: Cut the banana in small piece and then smash it in a bowl until it looks like a puree. You can also blend them if you prefer.

Step 2: In a separate bowl, beat the egg whites until you reach stiff peaks.

Step 3: Slowly fold in the egg whites in the banana using a spatula or a spoon.

Step 4: Slowly fold in the flour and the baking powder in the mixture.

Step 5: Preheat a NON-STICK PAN. When the pan is hot, put about a huge spoonful of batter on it and then cover the pan with a lid. Flip it when the bottom looks cooked and then cook the other side for a minute or 2. Repeat until the batter is done.

Step 6: Enjoy!!

* Using a Non-Stick pan is very important or else it will stick.

* I used a non-stick panini grill because it's all I had but it still worked.

* I ate 5 of the pancakes and kept the rest in the freezer.

˜”*°•.˜”*°• Safe Foods Menu •°*”˜.•°*”˜

(っ◔◡◔)っ ♥

Sugar free maple syrups 0 cals

Pickles. 5 cals

Low calorie Reddi Wip (non dairy, whipped topping for coffee) 10 cals

Calorie Clever Fettucine Style 10 cals

Monster Ultra Zero 10 cals

Jello Strawberry Sugar Free 10 cals

Shiitake Noodles Per pack: 12 cals

Cucumber Per 100 grams: 15 cals

Miso Soup 19 cals

ThinSlim foods Cloud cakes 20 cals

Skinny Pasta 20 cals

Pacific Foods Free Range Chicken Broth 25 cals

Bakery Vanilla Chai Crunchy Cookie Bites Per cookie: 26 cals

Coco Lace Chocolate Flavored Desert 30 cals

Kallø Blueberry Vannila Rice Cakes 35 cals

Spaghetti Squash Per cup: 36 cals

Suzie’s Whole Grain Thin Cakes Corn, Quinoa, & Ses, 3 cakes: 38 cals

Skinny PopPopcorn (of course) Per cup: 39 cals

Fudge Pops Per pop: 40 cals

Fuji Apple Friit Crisps (Brothers All Natural) 40 cals

Pumpkin purée- Per 120g: 40 cals

Stretch Island Fruit Company Apricot Fruit Strip 45 cals

Powdered PB 2 Tbsp: 46 cals

Annie’s Cinnamon Bunny Graham’s Per 11 pieces: 49 cals

Kimchi Per can: 60 cals

Nim’s Beetroot and pasnip vegetable crisps Per pack: 70 cals

Green Apple (medium) 70 cals

Fiber one brownies. 70 cal

Walkers French Fries (Salt & Vinegar) Per pack: 82 cals

M&S Soy, Ginger, & Chilli (quinoa waves) Per pack: 91 cals

Pop chips (potato usually) 100 cals

Cantaloupe Per 1/2: 100 cals

Sugar free Oatmeal Per packet: 100 cals

Orville Smart Pop 100 cals

Silken Tofu Half-pack: 100 cals

Progresso light chicken noodle (higher sodium) Per can: 130 cal

Arctic Seeo Vanilla Maple (Ice Cream) Per pint: 150 cals

DM/ comment your safe foods and I’ll add them to the list (and give you credit)

https://skinnyandsmolpt2.tumblr.com/

@skinnyandsmolpt2

https://clovischamberlin.tumblr.com/

@clovischamberlin

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!

My safe foods 🖤

🖤 apple

🖤 banana

🖤 cucumber

🖤 water

🖤 gum

🖤 tea

🖤 soup

🖤 yoghurt

🖤 crispbread

🖤 rice cake

🖤 clementine

🖤 blood orange

🖤 cola light/zero

🖤 pepsi max

🖤 strawberry

🖤 pomegranate

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!

A list of safe foods from lowest to highest cals for when I’m hungry so I don’t ✨eat my entire fucking kitchen✨

- black tea with stevia

- lime lemonade w/ stevia

- ice lolly w/ lime juice + stevia

- coke zero

- Chewing gum

- zero cal monster

- edamame

- any type of berries

- fruit roll ups

- carrot fries

- latte

- carrots w/ hummus

- apple sauce

- low fat yogurt

- low cal cinnamon roll

- instant oats

- protein bars

- low cal pancakes (egg, banana, tbsp flour)

- pho

- salad w/ arugula, tomatoes, chicken and hummus + spices

Stuffed Mushrooms - 79 kcal/6g protein

6 servings. 79kcal/6g protein per serving.

6 large stuffing mushrooms

1 10 oz package frozen chopped spinach

1/2 a large onion, diced

1 glove garlic, diced

2 tsp parmesan cheese

1/2 cup cheddar cheese

1 tsp olive oil

1/4 paprika

1/4 coriander

dash pepper

dash salt

1. Preheat oven to 350. 2. Clean and hollow out six large mushroom caps (average 14 oz package.) Put in 8 x 8 pan

3. Heat 1 tsp olive oil to large skillet, medium heat 4. Add onions and garlic, saute until onions are soft 5. Add spinach. Mix well 6. Add parmesan cheese. Mix well. 7. Add cheddar cheese. Reduce to low heat and mix. 8. Add paprika, coriander, and salt and pepper to taste. 9. Remove heat, spoon mixture into mushroom caps. 10. Bake mushroom caps ~20 minutes or until desired mushroom texture. 11. Makes 6 large mushrooms