Turkey Taco Lettuce Wraps - 255 Kcal/30g Protein

Okay so we all know that halo top is a classic ED staple food

But let me put this out there.

Arctic. Zero.

Almost all of their flavors are 40 calories for half a cup, with the exception of brownie blast, cookie dough chunk, and cherry chocolate chunk being about 70-80. Chocolate peanut butter is 45.

That means 160 calories a pint (180 for chocolate pb, 280-320 for the other three I mentioned earlier).

It’s vegan, kosher, and all the flavors except two are gluten free

I’m personally not vegan or gluten free or kosher but, I mean, still good to know

I can’t actually buy this because I live with my parents 😔 but I absolutely plan on it once I move out!

Low Calorie Popsicles/Ice Cream Bars

So these are the ones that I just bought the other day. They are actually lower calorie than I had remembered.

They're pretty small, but personally they are the perfect fix for my sugar cravings and I don't feel bad if I decided to go ahead and have 2.

Here are some other options that I found online that may be available depending on where you live:

Low Fat Apple Crumb Coffee Cake - 175 kcal/3g protein

Servings: 9 - 175kcal/3g protein per serving

FOR THE CAKE:

½ cups Applesauce (unsweetened)

¾ cups Light Packed Brown Sugar

1 whole Large Egg

1 cup All-purpose Flour

½ teaspoons Baking Soda

½ teaspoons Ground Cinnamon

½ cups Low Fat Plain Yogurt

½ teaspoons Pure Vanilla Extract

1-¼ cup Apples, Peeled, Cored And Chopped

FOR THE TOPPING:

3 Tablespoons Light Brown Sugar

3 Tablespoons Flour

1 Tablespoon Butter, Softened

1. Preheat oven to 350F. Spray an 8×8″ baking dish with cooking spray.

2. For the cake, combine applesauce and brown sugar in a large bowl. Add egg and beat until mixed. In a smaller bowl, combine flour, baking soda, and cinnamon. Gradually add dry ingredients to wet ingredients and beat until combined. Add yogurt and vanilla and mix. Gently fold in apple pieces. Pour mixture into the baking dish.

3. Combine topping ingredients in a small bowl, using a fork to create coarse crumbs. Sprinkle topping over the cake mixture.

4. Bake until golden brown and set, approximately 30 minutes. Remove from the oven and allow to cool. Slice into 9 equal pieces.

‘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 Cal Crepe Recipe

(Not my photo)

Serves: 8

Ingredients

1 cup whole wheat flour

½ cup skim milk

½ cup water

1 tsp granulated sugar

2 tsp vanilla extract

2 medium “cage-free” eggs

Filling

Any type of fruit or berries

Any kind of sauce or spreadable filling you’re comfortable with.

Instructions

Simply add your ingredients into a blender in the following order: milk, water, sugar, vanilla, and flour. In a small bowl, crack the eggs to ensure shells are not in your food!

Add the eggs to the blender and turn it on. Allow your ingredients to blend until a smooth consistency is reached. For best results, allow the mixture to sit in the refrigerator for 30-60 minutes. You don’t have to if you don’t want to though.

When ready to cook crepes, allow the skillet to warm over medium heat. Measure ¼ cup and pour into the warmed skillet. After the crepe has slightly bubbled and has slightly started to come away from the pan (i.e.—it’s no longer stuck to the bottom of the pan), flip and let the other side cook for 20-30 seconds.

Nutrition Information

Serving size: 1 Calories: 77.4 Fat: 1.3g Carbohydrates: 12g Sugar: 1.3g Sodium: 24.4mg Fiber: 2g Protein: 4g Cholesterol: 42.8mg

Egg White Veggie Tamagoyaki 🥚🌸

(a.k.a. Gyeran Mari)

Directions

With a blender or food processor, blend your carrots, zucchini, and onion to chunky bits.

Add your egg whites, hondashi, and sugar (optional). *For salt, a good rule of thumb for seasoning eggs is 1/8 tsp per egg. 3 TBS of egg whites = 1 egg. For this recipe, use 1/4 tsp of salt.

Give your mixture another 3-5 pulses until fully combined.

Heat your Tamagoyaki pan or non-stick pan to medium heat. ( Rectangle pan is best for shape but you can still achieve the rolled omelette with a circle nonstick pan)

Spray the pan with a quick oil spray of your choice.

Add a small layer of the mixture to your pan and reduce the heat to medium-low.

When your layer is 90% set, carefully roll from one side to the other. (This will take some practice)

Gently push back the first rolled layer to the side you started from and add another layer of mixture. Allow some of the mixture to go under your first layer.

Repeat steps 6-8 until you are out of the mixture.

Let your rolled omelette cook for another 30 seconds on each side then turn off heat.

Let it sit on a plate for two minutes before cutting in. Enjoy!

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

115 Calorie Muffins!

This recipe can be adjusted to be Vegan and Gluten Free!

You read that correctly! This is a 115 Calorie Muffin Base! Muffins tend to be quite high in calories so I apologize it can't be lower! These flavors are all under 125 calories, but I imagine you can experiment with the base which is a little under 100 calories!

This was inspired via a request by singing in the rain!

Ingredients + Supplies (See Bottom for Flavoring)

2 cups flour (All Purpose or Gluten Free)

1/3 cup granulated sweetener of choice

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup milk (Cow, Almond, etc)

2 tablespoons olive oil

1 large egg (or Egg Alternative, measurement varies per alternative)

---

12 Count Muffin Tin

Large Bowl

Liners (Optional)

Instructions

1. Preheat the oven to 200C/400F. Line and grease a 12-count muffin tin with muffin liners.

2. In a mixing bowl, whisk together the dry ingredients. In a separate bowl, whisk together the wet ingredients. Add the wet ingredients into the dry ingredients and mix until just combined. Fold through the mix-ins of choice.

3. Divide the muffins between the 12 muffin liners. Bake the muffins for 18-20 minutes, or until a toothpick comes out clean.

4. Remove the muffins from the oven and let them cool in the muffin tin for 10 minutes, before transferring to a wire rack to cool completely.

Nutritional Information

(does not include information for flavorings, this is just for the muffin base)

Serving: 1muffin 

Calories: 100kcal

Carbohydrates: 17g 

Protein: 3g

Fat: 4g

Sodium: 96mg 

Potassium: 55mg

Fiber: 1g 

Vitamin A: 55IU

Calcium: 48mg 

Iron: 1mg

NET CARBS: 16g

Flavoring Options

- Lemon Blueberry : 1/2 Cup of Lemon Zest (+ 2 Cals per Serving) and 1/2 Cup of Blueberries (+ 6 Cals per Serving)

- Apple Cinnamon : 1 Finely Chopped Apple ( + 8 Cals per Serving) and 1 Tablespoon of Cinnamon ( + 2 Cals per Serving)

- Banana : 2 Mashed Bananas (+ 18 Cals per Serving)

- Pumpkin : 1/2 Cup of Pumpkin Puree (+ 3.5 Cals per Serving)

You can also probably experiment with other add-ins, but I not 100% sure how they'd work out!

These babies are keeping everything to themselves😂😂 all their food is so low calorie and Can definitely keep you full. No shame and buying baby food🤷🏽‍♀️

https://pin.it/23IiYa3

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Jun 26, 2021 - This low calorie mug cake has 100 calories and 4 weight watchers points, for the best low calorie mug cake recipe out there!