Lowcal Oats Hack (more Volume!)

guys. holy shit.

stop sleeping on baby snacks!!!!! it sounds weird, but gerber cereal puffs and yogurt melts are super low cal and delicious. apart from fruits and vegetables, these are my go-to when i need a snack or on a low calorie day. i'm surprised this isn't already a thing within the ed community because it's a lifesaver.

80 Calorie Huge Cheesy Tomato Pasta Bowl

Hey guys! Let’s cut to the chase: a large serving of yummy, filling pasta with THREE INGREDIENTS!

You will need:

1 Package of 0Calorie Shiritaki Noodles

(78 grams or 5 tablespoons) Marinara (50 cal)

(8 grams) Nutritional Yeast (30 cal)

I topped mine with Kimchi for another 15 calories.

First thing’s first..

Strain and rinse your noodles from the package. You want to rinse them extremely well, until no odor can be detected. Pat dry.

On medium high heat in a small saucepan, you want to put your noodles in and cook until they are less translucent and more opaque.

In a small glass or bowl, stir together your marinara and nutritional yeast. You can also use salt, pepper, thyme/oregano/parsley, really any spices. Cajun seasoning would be good.

Add your sauce to the pan and stir into your noodles until evenly distributed. Plate and serve with a little bit of kimchi and you’re good to go!:)

Notes

If you don’t like or have access to shiritaki noodles, you can ABSOLUTELY sub it out with some zucchini noodles, or even spaghetti squash and your end product might only go up about a hundred calories. Implement your own ingredients for a twist.

I recommend using this as a base recipe for a balanced, nutritional meal or a snack as part of a balanced diet.

BAKED EGGS WITH SPINACH & TOMATO

ONLY 185 kcals!

I bought this little ovenproof dish from Amazon and decided to make this meal!

1) Lightly blend cherry tomatoes so they are cut up but still mostly intact.

2) Run boiling water over the baby spinach so it wilts, then cover the bottom of the dish with spinach.

3) Slice the mozzarella.

4) Cover the spinach with roughly blended tomatoes. Place mozzarella around the centre and make a little dip in the middle.

5) Crack egg into the middle and try and spread all the egg whites around

6) Don’t forget to preheat the oven to 200 (I’m from the uk) and leave in there for 13-18 mins depending on how you like your eggs.

Enjoy!

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

mary magdalene is patron saint of perfumers.. one must imagine her scrolling through fragrantica…

‘Pizza’ mushrooms

231 calories

Preheat the oven to 180

Two portobello mushrooms topped with 1tbsp of tomato purée on each, half a thinly sliced chilli on each, a 1/4 handful of spinach, and 1/4 diced onion

Cooked for 8 minutes

Then 20g reduces fat mature cheddar grated on each and then cooked for another 7 minutes

Half a handful of fresh spinach under it

Easy peasy

Desperately wanted a pizza tonight but didn’t do it - stay strong babes

Hot and Sour Shirataki Noodles with Tofu - 209 kcal/18.2g protein

Servings: 2 - 209kcal/18.2g protein per serving

14-16 ounces shirataki noodles, packed in water (two 7 or 8 ounce packages)

2 cups water

1 tbsp. soy sauce (check for gluten-free)

1/8 tsp. sesame oil

—

8 ounces lite firm tofu, cut into cubes

1 tbsp. soy sauce

1/4 tsp. sesame oil

—

1 1/2 tsp sesame oil

1/4 tsp. red pepper flakes

1 tsp. chopped garlic

4 finely chopped green onions

8 ounces mushrooms, sliced

2 tbsp. lime juice

1 tsp. hot Chinese chili sauce (to taste)

3 tbsp. soy sauce

1 tsp. sugar

shredded Napa Cabbage

chopped toasted peanuts

1. Drain and rinse the shirataki noodles and place them in a saucepan with the water, soy sauce, and sesame oil. Bring to a boil and cook for 2 minutes. Remove from the heat and set aside.

2. Toss the tofu cubes with the 1 tbsp. soy sauce and 1/4 tsp. sesame oil and set aside while you heat an oiled non-stick skillet or wok. When the skillet is hot, lift the tofu from the marinade and pan-fry it until it is lightly brown on all sides. Remove it from the skillet and place it back in the bowl with the marinade. Stir gently, and set aside.

3. Add the remaining 1 1/2 tsp. sesame oil to the pan. Over medium-high heat, stir fry the red pepper, garlic, green onions, and mushrooms until the mushrooms start to exude their juices. Add the lime juice, 3 tbsp. soy sauce, and sugar, and stir well. Continue stir-frying until the mixture boils.

4. Drain the noodles and add them to the pan, along with the tofu and its marinade. Toss well to mix. Serve on a bed of shredded cabbage and sprinkle with chopped peanuts.

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.

My safe foods 🌺🍯

Feel free to add your safe foods! For me, it’s:

- lemon water 🍋💦

- coffee w/ cinnamon ☕️

- boiled eggs 🥚

- tomatoes 🍅

- Diet Coke ofc

- chicken w/ salad

- greens! (like cucumber, spinach, kale, lettuce etc) 🥒

- non fat yogurt

- tangerines 🍊

- strawberries 🍓 (they are so yummy and have negative calories!!!!!)

- green tea! 🍵

- salmon 🍣