Mary Magdalene Is Patron Saint Of Perfumers.. One Must Imagine Her Scrolling Through Fragrantica…

i *cannot* stress enough how dummy delicious this was for 180 calories...... and it’s so cute and pink AND has some protein ;w;

(i heated up the oats + milk in the mic until they were the right consistency then added the yogurt and berries ^_^)

☕️ 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 🤟🏻🍂☕️

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!

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

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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

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

followed a recipe i found on here for low-cal pumpkin muffins but when i screenshotted it, their username was cropped out so i can’t credit them /; the picture on the right was my finished product!

i didn’t add any walnuts, and instead of adding 40g of chocolate to the batter i topped each muffin with ½ tbsp. dark chocolate chips (35 cals). the batter made 17 muffins, making each muffin 90 cals, and 125 cals with chocolate chips on top. took a while to make but i just had one for breakfast and it was pretty good!

Clean 70-Calorie Fudge Brownies - 70 kcal/1.3 g protein

Servings: 16 - 70 kcal/1.3 g protein per square

2 medium-large bananas (8 oz/227 g) (very ripe)

3/4 cup (175 mL) full-fat canned coconut milk

1/2 cup (45 g) rolled oats (certified GF, as needed)

1/3 cup (27 g) cocoa powder

1/4 cup (28 g) coconut flour

3 tablespoons (27 g) coconut sugar

2 teaspoons vanilla extract

1/4 teaspoon baking soda

1/4 teaspoon fine sea salt

3 tablespoons (39 g) miniature vegan semisweet chocolate chips

1. Preheat oven to 350F (180C). Line a 9-inch (22.5 cm) square baking pan with parchment paper. Spray or grease the exposed interior sides.

2. In a blender, process the peeled bananas, coconut milk, oats, cocoa powder, coconut flour, coconut sugar, vanilla, baking soda and salt until blended and completely smooth.

3. Spread batter evenly in the prepared baking pan, smoothing the top. Sprinkle with the chocolate chips.

4. Bake in the preheated oven for 18 to 22 minutes until the center of the brownies is set and the surface appears dry. Place pan on a wire cooling rack and cool completely,

5. Run a knife along the edge of the pan and use the paper overhang to remove brownies to a cutting board. Cut into 16 brownies.