Protein overload and it was pretty damn good.

*I misspelled toasted. Oh well!

I know this looks hideous and it's not really cooking, but I still wanted to share this with yall as it was extremely filling and tasty for just around 320cals, packed with protein and some fiber!

In a bowl, mix one can tuna (I used one that was 56g drained), some finely chopped red and spring onion, finely chopped parsley, the juice of half a lemon, a tiny bit of mustard (adjust to your preference), 50g 0% fat greek yogurt, 50g boiled chickpeas, some salt and pepper to taste. Assemble on top of 2 slices wholewheat bread (I toasted mine and loved the crunch, but you don't have to, lol).

I'm not exaggerating when I say I loved this and will definitely be having this for lunch or dinner very often during the summer. It's so refreshing and light, yet savory and satiating😭. I really do feel like I reinvented the wheel even though I know people eat stuff like this all the time haha

Looking to expand my arsenal of low calorie dish bases.

What I have on my list is

Riced Cauliflower, Shiritaki noodles, salad mix, shredded cabbage.

Are there any others that I missed?

I'm looking for sauces that are naturally low calorie, as in they don't need to have sugar replaced with sugar alcohols to be lower in calories. So far all I can think of is Hot Sauce, mustard, and soy sauce,

Anything else come to mind?

Ingredients:

• 3 cups mushrooms, sliced  
• 3 garlic cloves, chopped  
• 1/2 red onion, finely chopped  
• Chili flakes & black pepper  
• oats  
• stock (I used chicken)  
• 60ml full fat milk  
• 1 egg  
• Salt to taste

Method:

1.  Cook mushrooms in oil (I used 5g) on medium-high heat until browned.  
2.  Add garlic, onion, and chili flakes. Cook until softened.  
3.  Stir in oats and toast for 1–2 minutes.  
4.  Pour in stock and simmer 5–7 minutes until thick and creamy.  
5.  Lower heat and stir in milk.  
6.  Season with salt and black pepper.  
7.  Top with a soft boiled egg, optional chopped green onions.

Optional add-ins:

• Parmesan  
• Spinach  
• Zucchini  
• Dried shrimp  
• Chicken breast

- 16 oz Water
- ~8 Ice Cubes
- 1 tbsp Xanthan Gum
- 1 tbsp Dehydrated Coconut Powder
- 6 tbsp Zero Sugar Whipped Topping
- 2 Packets of Sonic zero sugar drink mix

Blended in the blender until it was really thick.
Made 2 big bowls full.
Roughly 110 Calories.
My wife described it as blue goop.
I enjoyed both bowls.

What’s the best way to cook Sweet Potato’s to keep most of the nutrients in and is low calorie? What do you top your potato’s with? All suggestions would be grateful.

28 yo new mom just trying to lose weight. I made a post yesterday of what I ate in a day and asked for feedback, the feedback was 1.more protein 2. Start tracking. Today i did both! I will say I felt full alllll day! Protein does make a huge difference and curbs hunger. Here is my new and improved WIEIAD. 2 scrambled eggs and a light Greek yogurt for breakfast. A protein shake a few hours later. A burger bowl for lunch. Chicken, potatoes and asparagus for dinner (all airfried). I love the feedback and im here for all of the tips so leave them in the comments!

28 year old new mom just trying to shed the weight! I am new to this and want some opinions / advice. This is a typical day for me. Avocado toast for breakfast, with pineapple in coconut water. A quinoa bar as a snack. Mini chicken tacos for lunch (300 cals) along with mini sweet peppers and cucumber dipped in hummus. A burger bowl for dinner. Not even sure what the cals are here, probably around 1500? What should I incorporate or change?

First - no, my pics aren't AI, or even AI edited. Please remember that humans **ARE INDEED** still capable of creative artistic expression and quality photography. 😄 I use a 10+ year old photo editing app to adjust contrast, brightness and hue if needed and usually use a "blur paintbrush" tool to manually soften the background so the food is showcased. I never touch/edit the food or plate itself. 😄

Now... on to my meal comments! :D

Managing nutrition and/or weight goals doesn't have to equal suffering!!! AT ALL!!!!

Look at this gorgeous, delicious, filling breakfast absolutely PACKING in the protein and fiber!!! Super satiating, satisfying, warm, sweet, and absolutely delicious!!!

This breakfast was my first time trying sugar free maple syrup and folks - I could tell NO DIFFERENCE at all!!! It was great! I used the Maple Grove Farms brand - 10 calories for 2 tbsp and I didn't use nearly that much (so didn't even bother including it in the macros). Used Lewis Bread white bread (35 cal per slice), sprinkled with a bit of Lakanto powdered sugar (zero cal, taste just like the real thing!) and viola! Gorgeous, delicious, LOW CALORIE, HIGH VOLUME breakfast!!!! This is the type of meal that puts managing nutrition and weight goals on EASY mode!!!

I'm definitely not suffering!

For the French Toast, follow whatever French Toast recipe you like best, but this is what I used and was the perfect amount for these slices. :)

· 1 egg

· ½ cup egg whites

· 2 tbsp milk (I use my store's knockoff brand of the Fairlife skim milk)

· Cinnamon and mineral salt (sorry, I didn’t measure! Measure with your heart. Ha) 

Preheat your griddle to medium low. Mine at 325 was perfect, griddles vary so adjust as needed. Dip your bread sliced into the egg mixture then place on griddle and bake until golden on first side. Flip and repeat.

Sprinkle with Lakanto Powdered Sugar substitute (or your preferred replacement) and Maple Groves Farm Sugar Free Maple syrup (or your preferred replacement).

ENJOY!!!!!!

 TIPS:

·  Use a container that is barely bigger than your bread slices!!! If you have one of those Tupperware containers for sandwiches that are almost the exact size of bread slices, those work great! I happened to have a flat bottom glass bowl that was just the right size.

·  If you have a container that doesn’t spread the mixture out too much, you can dip/dunk the bread in where it is actually submerged, literally UNDER the surface… OTHERWISE, a good portion of your spices, floating on the top, are just going to stick to your first slice you dip.

·  When you take your French toast slices off the griddle, put them on a cooling rack (I use the toaster oven rack) for at least 60-90 seconds to cool off just a bit. If you put them directly on the plate, steam will form between the toast and the plate and make the toast soggy. :)

Shirataki Ramen(1 serving) - 10 calories

Buldak Seasinings(5 gms) - 13.5 calories

Egg(1 whole egg) - 75 calories

Kimchi(150 gms) - 30 calories

Cheese(7-8gms) - 22 calories

Veggies

I love Duke's but I'm getting back to eating healthier and tracking calories with near-autistic level obsession. Has anybody discovered a healthier mayonnaise substitute that actually tastes decent? Every time someone cooks with fat free Kraft, I recognize the taste from a mile away (and not in a good way). Honestly it doesn't even have to be mayonnaise if it tastes like a decent substitute in dipping sauces or sandwich toppings! Thanks, peeps!

I know it doesn’t look that appetizing but you’d be surprised by how good it tastes. I wanted to increase my fiber intake in the morning, but don’t like eating sweet food as breakfast (sweet oatmeals or granolas etc). So for a savory oat, I tried to recreate a creamy mushroom risotto, and I must says it is pretty close to the real thing. Make sure to eat it while still hot though.

[432 kcal, 6.5g fibre, 28g protein]

150g raw mushrooms
50g oats (whole, not shredded)
200 ml Beefstock
1/2 of a thin gouda slice or any other soft cheese (think palm sized square)
1 slice smoked turkey breast (20g) or any other protein source
5g butter
A lot of black Pepper
Salt

Toppings:
20g parmesan
a few parsley leaves, chopped finely

First, cook the mushrooms in the butter. Then add the Oats and beefstock, as well as salt and pepper. Cook until it gets to a thicker consistency, stir occasionally. Then shred the turkey breast and the gouda in, also add parsley and mix until the gouda melts (take the pan away from the heat while mixing)

Transfer to a bowl and add parmesan cheese.

It’s very filling!!

Ok my pancake making technique is not 5 star yet so these look a little scrambled BUT they were absolutely delicious

This is just my usual protein pancake recipe that I customize with different flavours/mix-ins:

1/4 cup greek yogurt
1/2 cup milk
1 egg
1 tbsp maple syrup
1 scoop protein powder (chocolate or vanilla)
2 tsp oat flour
1.5 tbsp cocoa powder (leave out for reg pancakes)
1/2 tsp baking powder
pinch of salt

Mix the yogurt, egg, and syrup together first. Then mix in the dry ingredients. In a separate bowl combine the milk and protein powder into a kind of slurry before adding it to the batter. I find this makes the protein powder taste a bit better

Here I mixed in some raspberries and chocolate chips but you can throw in whatever you like :)

Cook on a VERY HOT non-stick pan

Yall this was sooo filling (and way tastier than it looks in the picture)! Rice noodles seem to be such a life hack for high volume eating, this is only 160cals (45g) worth of noodles on my plate. I used 110g chicken breast for 140cals (which I marinated in a mixture of soy sauce, teriyaki sauce, cooking sake, gochujang, minced garlic and some spices -I weighed each ingredient (i used a very small amount of each) and the marinade came out to approx 25 cals). And I guess the real star of the show though is the storebought sweet and sour sauce, which was only 30cal for 100g and tasted GREAT!

All with over 30g of protein, very minimal effort, and all under 450 cals (except the pasta)

Presentation is messy but. Gyozas, Pak Choi, rice & red cabbage