Saw This On Tiktok, Not Sure If It Really Is 250 For The Whole Cake But Thought I’d Share

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.

anti-binge guide

when you feel a craving coming on:

drink a glass or two of water, slowly

have a piece of fruit, like an apple

make some warm herbal tea with natural sweetener

go for a long walk or hike, put your earphones in and clear your head - walk with a friend if you’d prefer

if you’re still craving the food, have the tiniest bit of it, no more than a bite, and have another glass of water

distractions:

watch a long movie or start a new show

study! complete homework or begin revising for exams

write down your own thinspo imagines

do some online window shopping and look at all the outfits you want to wear at a smaller size

make your own thinspo playlist

do some yoga or meditation

things to keep in mind:

you already know what your favourite foods taste like - you don’t need to eat them again in bulk

imagine the amount of progress you’ll make tomorrow if you exercise self control right now

the shame and guilt that follows a binge is not worth it

the physical pain and exhaustion is not worth it

you’re not just affecting your weight, you’re affecting your overall health, your mental well-being, your skin

binging means you’re wasting your time when you could be doing something much more productive

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.

Herb Watermelon Feta Salad - 177 kcal/4g protein

Servings: 12 - 177 kcal/4g protein per serving

½ large chilled seedless watermelon, cut into 1-inch cubes

1 small red onion, sliced

1 cup thinly sliced fresh basil leaves

1 cup chopped fresh cilantro

½ cup minced fresh mint leaves

2 limes, juiced

1 (4 ounce) package crumbled feta cheese

3 tablespoons olive oil

2 tablespoons balsamic vinegar, or more to taste

salt and ground black pepper to taste

1. Gently toss watermelon, onion, basil, cilantro, mint, lime juice, feta cheese, olive oil, balsamic vinegar, salt, and black pepper together in a large bowl.

Meal Ideas

VEGETARIAN SAFE FOOD RECIPES:

-”Zoodle soup” (100 cal)

https://www.rebootwithjoe.com/100-calorie-vegetable-zoodle-soup-recipe/

- “Shirataki Noodles with Bean Sprouts & Red Curry” (42 cal)

https://mobile.fatsecret.com/recipes/shirataki-noodles-with-bean-sprouts-and-red-curry/Default.aspx

- ”All-Vegetable soup” (32 cal)

https://mobile.fatsecret.com/recipes/all-vegetable-soup/Default.aspx

- ”Cabbage and Tomato soup” (23 cal)

https://mobile.fatsecret.com/recipes/cabbage-and-tomato-soup/Default.aspx

- ”Zucchini Parmesan” (28 cal)

https://mobile.fatsecret.com/recipes/zucchini-parmesan/Default.aspx

- ”Balsamic and Olive Oil Brussel Sprouts” ( 82 cal)

https://mobile.fatsecret.com/recipes/balsamic-and-olive-oil-roasted-brussels-sprouts/Default.aspx

-“Fried Cauliflower” (60 cals)

use spray oil and basically just put chopped cauliflower in a pan

~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:)

90 calorie noodle soup

Hello everybody! It was raining hard today and I wanted to make something warm and low-cal that would fill me up. It ended up having a very peppery taste, similar to some of my favorite instant beef broths. Without the soup this recipe is only 46 calories!!

Ingredients:

200g shirataki noodles (10)

3 tablespoons green onion (8)

2 cloves garlic (8)

3 tablespoons soy sauce (30)

3/4 cup water (0)

1 large egg white (17)

black pepper to taste (0-17)

total: 90 calories

Directions:

Noodles

1. Prep. Wash your noodles thoroughly under running water. Chop your garlic and green onions.

2. Pan fry noodles on a non-stick pan until the smell of konjac disappears when you bite into them. They should also lose a bit of their iconic bounce (but only slightly).

3. Add chopped garlic, green onions, and a couple tablespoons of soy sauce to noodles. Also sprinkle a generous amount of black pepper. Stir fry them until noodles are evenly coated.

Soup

1. Remove noodles from pan and place in a bowl. Leave a bit of garlic in the pan.

2. Add 3/4 cups of water, 1 tablespoon soy sauce, and more black pepper to pan. Mix thoroughly.

3. Separate your egg yolk from your whites and drop the white into the broth. Stir until fully cooked. If you have dogs, you can fry the yolk afterwards and give it to them as a treat.

4. Pour your soup over your noodles. Add more green onion as garnishing if desired. Eat and enjoy!

Notes:

+Warm and filling! Good for rainy days

+Egg whites have lots of protein

+Satisfies salty/peppery cravings

You can try using a regular pan, I’m just not sure if you’ll need oil to keep the noodles from sticking

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

Ustedes pueden chicxs , no se rindan <333

Thinspo0o0000

List of my safe foods

Oatmeal, tomatoes, spinach, kale, broccoli, eggs, low cal noodles, low cal rice, unsalted seaweed, 0 cal sparkling water eg Izze or La Croix, 30 calorie almond milk, 40 cal bread, low fat plain yogurt, eggplant, mushrooms, parsley, any herbs, carrots, celery, salads, bananas, apples, strawberries, blueberries, blackberries, mango, figs, grapes, 1 tbsp peanut butter, 35 cal rice cakes, almond flour, coconut flour, stevia 0 cal sweetener, any 0 cal tea, 1 sq dark chocolate unsweetened, low cal pasta, I let myself indulge my cheese cravings by eating one spoon of low fat shredded cheese, hot sauce, bell peppers, zucchini, cucumbers, and that's all I can think of right now.

Feel free to comment any of your safe foods, I'd like to try more of your safe foods. I love finding low calorie recipes and eating healthy. I try to do one meal a day or several snacks thru the day. I've starved myself before and I can't do it again. I got horrible headaches and I couldn't focus on anything.