The Vs Model Method.

So my favorite breakfast on days when I need it is rice cake cereal.

1 rice cake 50-60 kcal

1/4 cup macadamia milk 10 kcal

Fully satisfied on 70 kcal 🥰

*Whoever came up with this idea I owe you one, been my favorite for months*

My fav safe low-cal foods <3

I made sure to include foods in all the food groups for y’all! It’s important to eat healthy food in a rounded diet not just low cal food. A bad unbalanced diet can slow down metabolism.

Ily :)

-Fruit leathers(50cals)

-Rice cakes(35cals)

-peach(50-70 depending on size prob 60)

-clementine(35)

-cheesestick(80)

-boom chicka pop popcorn(70 cals a cup!!!!!!!!!!<3)

-instant oatmeal cup(150cals-good for meals!)

-Fibre one bars(70cals a bar)

-Kashi bars(120cals a bar)

-“Made Good” vanilla crispy squares-basically Rice Krispies(90 cals)

-Gerber yogurt melts-baby food but whateva(30 cals)

-jello cup(70cals)

-bag of pretzel sticks(100cals)

-goldfish(120cals for 55 pieces)

-Foturkey slices(100cals for 5 slices!!!!! I’m vegetarian and usually only take one slice of “meat” for 20cals)

-a cucumber(10 cals)

-1 boiled egg(84cals)

-slice of multigrain bread(60cals)

-spinach(extreme low cal and v healthy-7cals per cup)

-fudgesicle(v yummy and only 100cals a bar)

-watermelon(85 cals in a pound!!!!!!!!!!!!!)

Skinny Vegetable Lasagna Rolls - 129 kcal/5g protein

Servings: 20 rolls - 129 kcal/5g protein each roll

1 tablespoon of olive oil

1 cup of zucchini, grated

1 cup of carrot, grated

1/2 cup of baby portabella mushrooms, minced

1 cup of frozen chopped spinach, thawed and squeezed dry

1 1/4 cup of small curd cottage cheese

1/2 teaspoon garlic powder

1/2 teaspoon of dried basil

salt & pepper

2 cups of marina sauce

20 lasagna noodles

3/4 cup of mozzarella cheese

1. Preheat oven to 350.

2. In a large saute pan, add olive oil and mushrooms. Saute for 2-3 minutes.

3. Next, to the same pan, add carrots and zucchini. Saute for another 2-3 minutes.

4. Remove from heat and let rest for 5 minutes.

5. In the meantime, bring a large pot of water to a boil and cook lasagna noodles till al dente {written on box}. Spray a baking sheet with cooking spray so noodles do not stick. Remove noodles and place on baking sheet until cool enough to touch.

6. In a small bowl, add sauteed vegetables, spinach, cottage cheese, garlic powder, dried basil, and salt & pepper to taste. MIx until combined.

7. In a 13×9 inch pan add 1 cup of marinara sauce to the bottom.

8. Start to assemble lasagna rolls. Place lasagna noodle on a flat surface. Add about 1-2 tablespoons of the filling mixture to the noodle and spread out even.

9. Roll from one end to the other and place rolls in pan.

10. Finish off with 1 cup of marinara sauce on top of finished noodles.

11. Place 1 tablespoon shredded mozzarella cheese on each lasagna roll.

12. Cover with foil.

13. Bake for 40 minutes.

14. Devour!

NOTE: 20 rolls will make about 2 13×9 full pans. If you do not need the full amount right away you can freeze the rolls individually in a ziplock bag for up to 3-4 weeks or freeze the fully prepared lasagna rolls with sauce for 3-4 weeks.

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

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

my go to safe foods! 🧸🍒

rice cakes (35)

pickels (0-5)

seaweed (9-30) *packets i buy are 9 cals

raspberries (1 cal per raspberry)

popcorn (i’ve seen ranges from 27-47 per cup)

0 cal flavoring packet (0-5.. like crystal light)

riced cauliflower (100 cals for entire bag)

gum (5)

iceburg bagged lettuce (15)

kimchi (15-34)

shiritaki (20 cals per package)

vegan ramen cup (180)

peppermint (5)

good thins sea salt crackers (120 cals for 41!)

carrots (2 cals for medium sized baby carrot)

oasis hummus (one i buy is 35 cals for 2 tablespoons! in comparison to most being around 35 for one)

walden farms calorie free dressing (0)

aunt millies or healthy life bread (both 35 cals per slice!)

baby banana (70)

slik almond milk caramel creamer (25 cals per tablespoon) *don’t have many options for vegan creamer so i rlly love this stuff

quaker instant oatmeal flavor variety (all 160 cals per package) *not the lowest but i rlly like these

bagel thins (110)

annies cinna/cocoa bunnies (110 for ¾ cup)

tofu (80)

baby bella mushrooms (15 per cup)

broccoli (25)

apples (50

green beans (70 per can 20 per serving) *one of my favs

aldi fit and active 100 calorie snack pack chocolate chip wafers

aldi ready to eat quinoa meal (130 cals for one serving)

grapes (62 per cup)

cucumber (15 per cup)

halo orange (37)

halo top (i basically go for any vegan flavor under 300 so the cake flavor is 280 for the pint)

boca turkey burger (70)

plant powered vegan deli slices (50 per slice) *these are SO good i wish they had more hype!

strawberries (47)

amy’s vegetable barley/minestrone soup (180 cals per can) *there are many low cal amy’s soups but those are my favorite

pita pocket (100)

almond milk reddi wip (5 one tbsp)

belvita bites (230 for 46) a lot of their breakfast biscuits are vegan!

ice cream cups (20) *a scoop or two of halo top in this would make it less calories if you were to just eat half the pint!

sugar free jam (5)

jif whipped pb (140 for 2 tbsp)

not done adding to this list ! 🍄🕷

3/8/21 ♡ vegetarian chick'n alfredo [200]

1 tsp vegetable oil [20]

1/4 inch slice of onion [15]

1/2 gardein chick'n scallopini piece [55]

1/4 cup basil alfredo sauce [100]

1/2 package fettuccine tofu shirataki noodles [10]

(optional) garlic pepper, salt and black pepper to taste

next time i'm going to try pam sauté spray since it's zero calories, and maybe a tbsp less of the alfredo since there was more sauce than i expected. if i made these changes it would bring the calorie count down to 155! it was super good and filling so im excited to put it in with my "safe" meals. i may go back and add the directions later if they're wanted ♡

‘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

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.

Christmas Pinwheels - 234 kcal/5g protein

Servings: 8 - 234 kcal/5g protein per pinwheel

1 package (8 oz) Pillsbury Original Crescent Roll Sheet*

1 batch Vegan Pistachio Pesto (or 1 cup of any pesto)

8 sun-dried tomatoes (chopped/cut)

1. Sprinkle some flour on your working surface and roll out the Pillsbury Crescent Dough Sheet, being careful to not pull it apart. Pinch together any of the perforations, making sure it is one continuous sheet of dough.

2. Spread the pesto over the whole sheet and sprinkle sun-dried tomatoes.

3. Take the shorter side and roll up the sheet of dough being sure that the end is pinched together so nothing falls out.

4. Cut off the sad-looking ends that might not be exactly perfect, then cut the roll into 8 pieces. Note, you can still cook the ends but they won't look as cute as the other parts of the rolls.

5. Bake at 375 degrees for 12-16 minutes or until the edges get a golden brown.

6. Enjoy your festivities!