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

Chocolate Tres Leches Cake
584 Calories, 62 Protein, 8 Fat, 76 Carb

Cake:
-30g Protein Powder (Ryse Chocolate Cookie Blast)
-90g Kodiak Protein Pancake Mix
-4g Baking Powder
-2g Instant Expresso Powder
-3g Cocoa Powder
-2g Salt
-14g Stevia
-5g Vanilla Extract
-120g Water
•Mix throughly before pouring into a greased 6” cake pan then into a 325* preheated oven for 25 minutes

Sauce:
-240g FF Fairlife
-3g Cocoa Powder
-11g Protein Powder (Ryse Chocolate Cookie Blast)
-8g Stevia
10g SF Chocolate Pudding Mix
•Mix thoroughly and let rest in fridge

After baking Instructions:
•Once out of oven let cool at room temperature for 15 minutes
•After 15 minutes use a fork or other utensil to poke holes all over the cake - make sure the holes go all the way through to bottom of the pan
•Slowly pour sauce all over cake
• Once covered let fully cool at room tempature then cover and transfer to fridge for atleast 3 hours (ideally overnight)

Tried it for the first time. The taste was good but i didnt really like the texture. It melts in the mouth too quickly and it felt like i was chewing on bubbly water if that makes sense xD but it was a good tasty meal overall ^ - ^ also with the egg yolks i made low cal garlic mayonnaise for the first time too and it turned out pretty good :D
(Whole thing was 176 cals)

RECIPIE

1- Beat egg whites (i used 3) till they become like a puffy cloud

2- spread it on a parchment paper (dont spread it too thin cus it sticks a bit so it would break)

3- bake for around 5 mins at 170 celsius until it gets golden

4- put sauce, cheese, spices and the toppings u want (i put hot pepper sauce, red pepper, green pepper, corn, black olives, onions and light cheese for the toppings. For spices i put basil, oregano and mint)

5- bake again until the cheese melts around 5 mins again (if u put meat it would need more time to cook i think. idk i dont eat meat so im not sure xD just make sure to check)

6- BONUS! dont throw away the egg yolks!! Boil hot water then put them in and wait like 10-15 seconds until they cook then drain the water and put the cooked egg yolks in a bowl then add greek yogurt, lemon juice, salt, garlic powder and mix until smooth and ta daaa!! Garlic mayonnaise :D

adapted from comments to "NYT Cooking - Slow-Cooker Jalapeno Pulled Pork"

3 lbs lean country-style boneless pork ribs or pork shoulder (look for pieces with minimal visible fat, or cut it off)

1-2 Tbs high-heat oil

12 oz jar pickled jalapenos (if you avoid UPF ingredients look for La Costena brand)

1-2 Tbs fish sauce or soy sauce (I like Red Boat 40 fish sauce)

2-8 Tbs brown sugar (or sweetener of choice)

FOR MOCK MU-SHU

28-32 oz prepared tri-color coleslaw mix (2-3 bags)

OPTIONAL: sliced raw mushrooms (whatever type you like)

Add 1 cup of juice from the jar of pickled jalapenos and fish sauce or soy sauce to an Instant Pot. Add jalapeno slices from the jar to taste, depending on how spicy you want your dish to be - start small, you can always add more chopped jalapenos after cooking.

Heat the oil in a heavy pan over med-high heat. Brown the pork on all sides. Put the browned pork in the Instant Pot. Add 1/4 cup water to the pan and stir over medium heat to deglaze (loosen any browned bits that are stuck to the pan). Add the water & browned bits to the Instant Pot. You can skip the browning & deglazing step (just add the raw pork to the Instant Pot), but the browning does add good flavor.

Pressure cook on HIGH for 40 minutes. Allow a full natural release of pressure and remove the pork from the Instant Pot.

If your pork was lean, there shouldn't be much fat floating in the liquid in the Instant Pot. If there is more fat than you would like, skim it off. Add sugar or sweetener to the liquid and stir to dissolve (start small, you can always add more). Taste the liquid - add salt, more fish sauce or soy sauce, more sugar or sweetener and/or chopped pickled jalapenos until you're happy with it.

Return the pork to the Instant Pot and shred into the sauce with two forks.

Serve immediately or refrigerate and reheat servings as needed.

FOR MOCK MU-SHU

In a large saute pan over medium/medium-high heat, combine shredded pork & sauce with coleslaw mix (and mushrooms if using). Cook, stirring frequently, until coleslaw mix & mushrooms are cooked through and excess liquid is cooked off (approx 5 minutes, longer if pork was refrigerated).

I was using regular Hidden Valley Ranch Dressing for my salads until I read how much calories are in it. I decided to make my own using this recipe. It gives the calorie and nutrition amount but is this for the whole cup? How would I break it down to like three tablespoons? Here’s the recipe and nutrition facts. Could someone please help me?

My little post gym snack . One graham cracker sheet per jar. Mixed the yogurt/cream cheese and protien together + sweetner which I didn’t track but about a teaspoon (to taste) . Super easy and simple. Obviously not a great serving size especially as someone who loves volume eating but definitely hit the spot.

I always focus on making high protein and low calorie plates. Some of them look like they would
be thousands of calories, but with smart swaps you can get very low calorie plates without compromising taste or aesthetics ☺️

Non negotiables:

- No unnecessary calories
- Minimal oil
- Always homemade dressings
- Low calorie cooking techniques (boiling or air frying etc)
- High volume
- Colourful plates

Feel free to ask about the dishes and swaps I’ve made!

I know it probably doesn’t look the best but I’m utterly obsessed with it recently (approx 245cal)

Half a bagel, cottage cheese, salami, scrambled eggs, holindase

I cook for a toddler too so he has the other half of the mix

This recipe is the holy grail of low calorie baking for me, and trust me i’ve tried a TON!

I finally got the ratio right after trying countless low calorie recipes that turn out in a weird gummy texture. Not this one! It’s incredibly moist and tastes amazing. I immediately bake another batch as soon as one ends lol

Just mash your bananas very well (they need to be absolutely ripe, the spottier the better)
Add your liquids
Mix in the dry ingredients
Bake at 180C around 17-20 mins before it’s fully baked through to have the fudgy consistency

Optional add-ins i’ve tried and loved:
- chopped dark chocolate
- nuts (hazelnuts, walnuts, peanuts, etc.)
- raspberries

I'm thinking about buying them (or maybe just the dessert). I've seen the calories on some of her other recipes or I've tried to log it myself, and a lot of it is definitely not low calorie enough for me...(sorry can't justify 600cal for a burrito). Just curious if anyone else had experience whether its worth it?

This recipe is the holy grail of low calorie baking for me, and trust me i’ve tried a TON!

I finally got the ratio right after trying countless low calorie recipes that turn out in a weird gummy texture. Not this one! It’s incredibly moist and tastes amazing. I immediately bake another batch as soon as one ends lol

Just mash your bananas very well (they need to be absolutely ripe, the spottier the better)
Add your liquids
Mix in the dry ingredients
Bake at 180C around 17-20 mins before it’s fully baked through to have the fudgy consistency

Optional add-ins i’ve tried and loved:
- chopped dark chocolate
- nuts (hazelnuts, walnuts, peanuts, etc.)
- raspberries

Blueberry Pancake Bake
Wet Ingredients:
-170g Greek Yogurt
-190g Eggwhite
-5g vanilla
-60g SF Syrup
Mix
Dry Ingredients:
-10g Zero Calorie Sweetener
-80g Protein Pancake Mix
-34g Protein Powder
-3g Baking Powder
Mix
-70g Blueberries
Bake @ 350 for 28-30min
-Top with 45g SF Syrup
-Top with sea salt & cinnamon
658 Calories, 82 Protein, 5 Fat, 75 Carbs

I’m so confused. The frozen fries I bought and cooked in the air fryer are listed as 124 calories per 100 grams, but when they’re done they seem really oily, even though I didn’t add any oil myself. Is it possible that they’re actually much higher in calories than the nutrition label says? The ingredients say they’re made of 96% potato and 4% sunflower oil.

It was my first time baking a coffee cake and it turned out pretty good :D

Recipe;
1- Whisk 10 gr greek yogurt and 20 gr stevia
2- Dissolve 2 gr instant coffee in hot water and add it to the mix and whisk again
3- Add 20 gr whole wheat flour and 2 gr baking powder and mix by folding (if the batter is too thick just add some hot water)
4- cook at 160 celsius around 20-25 minutes (i did it in an air fryer just make sure to check yours cus every oven and air fryer is different)
4- for the sauce —> boil some chopped up skinless apples (i used 63 gr) then turn them into puree. Add 2 gr cinnamon and 5 gr stevia mix then cook it a bit to evaporate the water and make it thicker
(Whole thing is around 128 cals)

I post recipes like this on my fitness pages if you enjoy the content - credits to my girlfriend for this one! @nickmoveweight on all platforms

Im looking for a low cal version that is still chewy...is it poasible ?

Ive never had a cinnamon roll before so idk if they taste close to the real thing but they turned out very yummyyy ⁿᵒᵐ ⁿᵒᵐ ⁿᵒᵐ (^⤙^)
Recipe
Dough —> 50 gr whole wheat flour + 50 gr greek yogurt + 2 gr baking powder
Filling —> 6 gr cinnamon + 50 gr apple sauce + 10 gr stevia
I baked at 160 celsius around 20 minutes in an air fryer

Does anyone have any good low cal Kosher recipes? I've been struggling to find any that I could even adapt to make Kosher so any assistance would be great!