♡ LOW CAL BANANA CREAM PIE (about 130 Cals) ♡

low calorie gigi hadid pasta!!! 189 calories for the whole thing

i promise this isn’t one of those ana recipes that says it tastes the same and actually tastes like shit it’s actually really similar and still so nice

ingredients:

- fry light/ low cal cooking spray 1 per spray

- 35g onion 15

-2 cloves of garlic 8

- 1 tbsp tomato purée 11

- some pasta water (about 80-100ml)

- 1 tsp paprika 6

- 1/2 chilli flakes

- a pinch of oregano

- 50g pasta 78

- 10g parmesan 40

- 100ml almond milk 28

- salt and pepper

instructions:

1. boil your pasta (i used fusilli) and pour some pasta water into a mug before draining

2. chop your onion and garlic then fry it for a few minutes

3. add your tomato purée and stir

4. add the pasta water and your seasonings

5. add the almond milk and then let it simmer and reduce down to your desired consistency

6. add the grated parmesan and let it melt then add your pasta to the sauce and you’re done!

Vegan Broccoli Mushroom Fettuccini (120 calories)

*THIS IS MY RECIPE*

[240 calories in whole recipe, makes about 2 servings, 120 calories each.]

1 package tofu Shirataki fettuccini (20)

1 bunch broccolini (50)

10 shiitake mushrooms (10)

1 huge garlic clove (0)

A small bunch of chives (5)

1 Tbs vegan ricotta (20)

2 tsp vegan chicken bouillon (10)

1 tsp oregano (0)

2 tsp basil (0)

1 tsp onion powder (5)

1 tsp garlic powder (5)

Pepper (0)

Salt (0)

2 Tbs nutritional yeast (5)

Water

1 tsp turmeric (0)

1/5 package firm tofu (70)

1 tsp Avocado oil (40)

Squeeze of lemon juice (0)

Rinse and boil Shirataki noodles for 4 minutes, drain. Cook in a dry pan over med-high heat for 10 minutes, tossing frequently. Set noodles aside.

Combine water, bouillon, herbs + spices, S+P, nutritional yeast, ricotta, chives, lemon juice, and garlic until evenly mixed.

Heat oil in pan. Add tofu and mushrooms. Cook until golden. Add broccolini and cook covered until they are bright green.

Return noodles to pan, add sauce, toss, and cover. Cook for about 2 minutes, allowing mixture to coat other ingredients and cook off excess water.

Serve

ways to burn💫

🔥100 Calories 🔥

Remember that it also depends on your height and weight, and these are estimated values.

22 minutes of walking (or 3.000 to 4.000 steps)

9 minutes of intense zumba 

10 minutes jogging (or 5 minutes sprinting)

13 minutes light cycling

31 minutes of yoga

10 minutes -> walking up stairs 

7 minutes of rope jumping 

15 minutes of sitting in the sauna

Turkey Taco Lettuce Wraps - 255 kcal/30g protein

Servings: 4 - 2 wraps per serving - 255 kcal/30g protein

1.3 lbs 99% lean ground turkey

1 tsp garlic powder

1 tsp cumin

1 tsp salt

1 tsp chili powder

1 tsp paprika

1/2 tsp oregano

1/2 small onion, minced

2 tbsp bell pepper, minced

3/4 cup water

4 oz can tomato sauce

8 large lettuce leaves from Iceberg lettuce

optional 1/2 cup shredded reduced fat cheddar (omit for Whole 30)

1. Brown turkey in a large skillet breaking it into smaller pieces as it cooks.

2. When no longer pink add dry seasoning and mix well.

3. Add the onion, pepper, water and tomato sauce and cover. Simmer on low for about 20 minutes.

4. Wash and dry the lettuce.

5. Divide the meat equally between the 8 leaves and place in the center of each leaf and top with your favorite taco fixings!

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

Guilt-Free Melon Breakfast or Dessert - 110 kcal/2g protein

Servings: 4 - 110 kcal/2g protein per serving

1 cup Watermelon balls or cubed

1 cup Cantaloupe balls or cubed

1 cup Honeydew Melon balls or cubed

1/2 cup Pomegranate Pips

1/4 cup Fat-Free Plain Yogurt

1 TB Honey

1/8 t Nutmeg

2 TB Walnuts chopped

1. Divide the fruit between 4 serving bowls

2. Combine the yogurt with the honey and nutmeg – drizzle over the fruit

3. Top with the chopped walnuts and serve

NOTE: For vegan use non-dairy yogurt and agave or maple syrup.

~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:)

Restaurants Safe Foods Masterpost

Food from my master post, this is just so you don’t have to scroll through the whole thing if you didn’t want to on my masterpost

A&W

Applebees

Arbys

Bojangles

Burger King

Bj’s

Carrabas

Cheddars

Chick-Fil-A

Chilis

Chipotle

Chuck E Cheese

Cici’s

Cracker Barrel

Culivers

Dairy Queen/Orange Julius

Denny’s

Dominos

Dunkin Donuts

Fire House Subs

Five Guys

Fuddruckers

Golden Coral

Hard Rock

In and Out Burger

IHOP

Jasons Deli

KFC

Krispy Kreme

Little Caesers

Krystals

Logans Road House

Long Horn Steak House

McAlisters Deli

McDonalds

Movie Theaters

Olive Garden

Outback Steak House

Panda Express

Panera Bread Co.

Papa Johns

Papa Murphys

Pizza Hut

Popeyes

PF Changs

Red Robins (yuUUMMM)

Ruby Tuesday

Sonic

Steak and Shake

Subway

Taco Bell

Texas Road House

Tim Hortons

Waffle House

Wendy’s

White Castle

Zaxbys

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!