Flush The Fat Away Vegetable Soup - 181 Kcal/9g Protein

115 calorie celebration breakfast! I lost 5 pounds during my fast and am now only 9 pounds away from my pre-pregnant weight!

½ cup egg whites- 60 cal

1 cup almond milk- 15 cal

2 strawberries- 12 cal

Handful of spinach- 3 cal

1 tbsp ketchup- 15 cal

I’m starting the military diet today with a few changes.

One- I’m pescatarian so I’m replacing the day 1 meat with some vegetarian chicken. And the hot dogs with these Beyond Meat sausages cause that’s what my grocery store had.

I’m also replacing the saltines with wheat thins, cause I already have them at my house and eating Greek yogurt instead of cottage cheese cause I hate cottage cheese.

Two- I’m not necessarily going to eat the meals in order.

☕️ autumn safe food ideas

- tall sugarfree almond milk cinnamon dolce cappuccino from Starbucks is only 60 - 70kcal, dairy free (no zits! No bloating), spiced like all my favourite fall treats and cozy warm for those brisk mornings

- 6” veggie delux sandwich on 9 grain wheat bread from Subway, toasted with no cheese, all the good veg, and topped with sweet onion + yellow mustard is delicious, savoury, filling and only 250kcal

- cinnamon raisin bagel with a little butter and an additional sprinkle of nutmeg or cinnamon on top; approximately 250kcal (depending on where you get the bagel)

- sliced apple with cinnamon sprinkle on top is a fantastic crunchy mid day treat that always fills my stomach and settles sweets cravings for no more than 60kcal ✨ you can also heat this up in the microwave or in the oven (if you have time!) for an apple pie filling sorta deal - just add a bit of water or lemon juice and a teaspoon of sugar!

I could have the coffee with the bagel for breakfast, the apple sometime around lunch and the sandwich for dinner and stay under 650kcal for the entire day 🤟🏻🍂☕️

my new go-to low cal meal is broccoli stir fried in tamari sauce on top of cauliflower rice. the whole thing is under 100 cals (depends how much u make also I haven’t actually looked up how many cals this is but I’m assuming it’s very low). I like to add pepper, garlic, and cayenne to the broccoli and it’s literally so good and satisfying it’s like healthy crack

Low-Carb Shrimp Pad Thai with Shiritaki Noodles - 180 kcal/12g protein

Servings: 3 - 180 kcal/12g protein/5g carbs per serving

2 7-ounce packages shirataki fettuccini noodles

18 medium-size, wild-caught shrimp

2 pastured eggs, beaten

1 ½ tablespoons MCT or coconut oil, divided

2 tablespoons coconut aminos

1 lime, juiced and divided

1 teaspoon cashew butter

1 clove garlic, pressed or finely minced

¼ teaspoon crushed red pepper

¼ cup cilantro

2 green onions, chopped

sea salt

4 cashews, crushed (optional garnish)

1. Prepare shirataki noodles according to package directions (rinse for 15 seconds, then boil for 2 minutes in a pot of boiling water, then drain the noodles and place them in a dry skillet (no oil) over medium heat and “dry roast” them for 1 minute). Set aside.

2. In a small bowl, mix ¾ tablespoon MCT/coconut oil, coconut aminos, ½ of the lime juice, cashew butter, garlic and crushed red pepper. Set aside.

3. Heat a large skillet over medium heat and add remaining ¾ tablespoon MCT/coconut oil, shrimp and a pinch of sea salt. Cook for approximately 1 ½ to 2 minutes each side.

4. Move the shrimp to the side of the skillet and add the beaten eggs to the open area of the skillet. Quickly cook the eggs to a soft scramble, about 1 minute.

5. Add shirataki noodles, sauce mixture, cilantro and green onions to skillet with shrimp and eggs. Toss everything together and mix well. Heat until warmed through.

6. To finish, drizzle the rest of the fresh lime juice over entire skillet, taste for seasoning and add sea salt and/or more crushed red pepper if desired. Garnish with optional crushed cashews and serve.

Turkey Wrap + Apple Lunch (170 calories)

Mission whole wheat low-carb wrap (45)

2 slices mesquite-smoked turkey (40)

2 tsp Vegenaise (20)

A few leaves of spinach (5)

A small Pink Lady apple (60)

Gerolsteiner sparkling mineral water with calcium + magnesium (0)

~150cal broccoli/mushroom stirfry~

(2-3 portions)

You need:

-200g broccoli (56)

-200g champignons (44)

-1tsp vegetable broth(10)

-soy sauce, spices (optional)

How to:

-cut the veggies into smaller pieces

-put them in a pan and stir for a minute

- add in ur 50ml vegetable broth and put a lit on top.

-wait for the broccoli to be done then add in ur spices and soy sauce(if you want to)

Enjoy:)

Skinny Shrimp Scampi over Low Carb Zoodles - 170 kcal/11g protein

2 servings. 170 kcal/11g protein per serving

2 large zucchini, cut into noodles (3 cups of zoodles) see prep tip below

2 tablespoons reduced-fat butter or Smart Balance Light

2 teaspoons garlic, minced

⅛ teaspoon crushed red pepper flakes (optional)

12 large shrimp, shelled and deveined (about ½ pound), I used frozen and defrosted

2½ tablespoons white wine or reduced-sodium chicken broth

1½ tablespoons fresh lemon juice

2 teaspoons Parmesan cheese, grated

1. Prepare zoodles, see prep tip below. Place zoodles in a microwave-safe bowl and cook in the microwave for about 2 minutes, until softened.

2. In the meantime, in a large nonstick pan, heat butter over medium-low heat. Add garlic and crushed red pepper flakes and cook for 1 minute, stirring constantly.

3. Add shrimp to pan and cook, stirring often, until they are cooked throughout and pink on all sides, about 2 minutes. Season shrimp with a little salt and pepper. Using a slotted spoon, transfer them to a bowl, leaving any liquid in the pan.

4. Increase heat to medium. To the same pan, add white wine and lemon juice. Using a wooden spoon or rubber spatula, scrape any brown bits from the bottom of the pan, cooking the wine and lemon juice for 2 minutes. Add the softened zucchini noodles and cooked shrimp. Toss to combine and heat about 30 seconds.

5. Divide the zoodles among 2 plates and spread out over the plate. Top each with 6 shrimp. Sprinkle each serving with 1 teaspoon Parmesan cheese. Serve immediately.

Makes 2 servings. Each serving 6 shrimp and ½ the zoodles.

Renee Beller thinspo. HER LEGS LIKE CMON.

Breakfast for 165 cal!

1 egg (small to medium) 58-68 cal

A few spinach leafs 8 cal

A bell pepper seeded, cut in half inch slice whole to make a "ring" 8-10 cal

Sarah Lee Whole Wheat bread, 1 slice, 60 cal

Laughing cow cheese wedge of any flavor 30 cal for whole, 15 cal for half (I used half)

Place pepper in non stick pan, let cook while pan heats, then crack egg into pepper and cook. The egg whites may run but let them cook first then scrape them back into the bell pepper egg.

Toast your bread to liking and spread your laughing cow cheese wedge top with a few leaf's of spinach

Make sure to either cover your pan or flip the bell pepper egg to get each side nice and cooked. Put on top toast, add some hot sauce if you'd like (I used valentina) and enjoy!