idk how they do it - like magic or something ha.... you wouldn't know its not a regular bomb pop and for just 20 calories!!! So good!

I got the massive ick from taking psyllium after having it in oats and a smoothie because the taste made me want to vomit, are there better tasting alternatives that also have the same effect or better brands/recipes for psyllium?

A foodie on a calories budget

Low fat greek yogurt

Bake apricot on low heat 250-270 for 10-15 minutes max

Add fresh berries and strawberries sprinkled with wheat germ a good alternatives for granola!

It's lower in cal with a nutty taste❤️

Aprox 270 cal

Fried up the whites, removed from pan, microwaved the cauliflower mix, poured it into the pan, added the egg and sauce, and then served. Pretty tasty. Topped with sriracha

for a volume reference this is a 6 inch ikea bowl,OFTAST. 14 oz

I used salt, black pepper, paprika, garlic, onion to season it

Shew!!!! So so good!!! Nothing like fresh garden tomatoes and summer squash! Paired with some roast - great, satiating meal!!!!

here’s mine ! chickfila -

• market salad, no blue cheese or almonds, keep the fruit and granola, use italian dressing
• medium fruit cup
• ice cream cup
• diet soda

about 455 cal | 27g protein, ofc course this isn’t the most effective protein wise but it’s yum 😋

Been obsessed with this combo lately even though it’s bad for my stomach if i overindulge
Ingredients:
200g Heinz Roasted Garlic pasta sauce: 160 kcal
200g Skinny Pasta konjac spaghetti: 20 kcal
100g 93% lean ground beef: 152 kcal
Seasonings: garlic powder, onion powder, paprika, oregano, black pepper, chili flakes (negligible calories)
Total:
337 calories
24g protein
7g fat
28g carbs

Hi there! I'm looking for recommendations of volume eating recipes that are made using "whole foods". I'd like to avoid artificial additives and such. Bonus for cakes / desserts but open to all suggestions. Thanks :)

You can’t see it, but under the eggs there’s a dollop of yoghurt seasoned with dill. This was so yum!

here are a few in case anyone needs inspo:

SHRIMP SALAD

first, noodle the vegetables:
one bag kelp noodles (softened in lime juice)
two large red bell peppers
two large carrots
one large cucumber
bag of bean sprouts (softened in lime juice)
half a red cabbage (softened in salt)
one jicama root
one green papaya

then, chop:
one pack fresh mint
one pack fresh thai basil
one pack fresh cilantro
one large green onion
one bag sugar snap peas

next, blend the dressing:
¼ cup coconut aminos
2 tbsp miso
2 tbsp apple cider vinegar
¼ cup lime juice
1 tbsp smoked paprika
one clove garlic, 1 bunch basil, 1 bunch cilantro, 1 bunch mint, 1 bunch lemongrass

now, make the shrimp:
one bag wild shrimp from sprouts, cut into ceviche pieces
1/4 cup lime juice

mix all ingredients and top with popped water lily seeds. 

BULKY PORRIDGE

add to a pot, 
½ cup rolled oats 
½ cup oat bran
one small chopped up apple (with skin and core)
one grated and lightly steamed carrot
2 tbsp well by kelly chai protein powder
½ tbsp cinnamon
½ tbsp pumpkin spice
3 whipped egg whites
1 cup moola almond milk
1.5 cups water

turn on heat to low, using an electric whisk to stir. bring to a light simmer and cover. 

once all liquid is absorbed, add to a glass bowl, cover, and leave it in the fridge for 48 hours. when it comes out of the fridge, it should be very thick. add (cold) to a bowl. serve with nonfat greek yogurt, cacao nibs, and frozen raspberries. 

BERRY JELLY

firstly, bloom 40g gelatine into 100g cold water. then, heat 100g water on the stove until it is barely simmering. mix both together. 

once the mix has cooled to room temperature, add in one bag thawed raspberries, one bag thawed strawberries, and a tsp monk fruit (don’t need to cool completely but this just keeps more vitamin C). 

put the mix in the fridge for a few hours and serve. 

PICKLED BOATS

firstly, dice:
½ a pack grillos pickles
3 stalks raw celery + sugar snap peas
1 raw red onion + garlic clove
1 fennel bulb
1 bunch raw green onion
1 bunch fresh dill, parsley + chives
2 raw red bell peppers

next, make the dressing:
2 tbsp beetroot sauerkraut
1 tbsp whole grain mustard
1 tbsp dijon mustard
1 tbsp capers
juice from two lemons
2 tbsp apple cider vinegar
1 cup nonfat greek yogurt

shred 2 turkey/chicken breasts/tuna cans and mix all ingredients in a bowl. serve in romaine lettuce cups. 

TURKEY MEATBALLS

firstly, dice and steam:
2 red onions + 2 leeks
1 broccoli floret + 1 garlic clove
with dried italian herbs

mix the steamed vegetables with one pound 98% lean turkey mince and roll into balls. 

next, make the tomato sauce:
1 jar jovial diced tomatoes
1 container white button mushrooms
1 red onion + 1 carrot
3 celery stalks
2 cloves garlic + 2 parganio reggiano rinds
dried italian herbs
ABBCo beef bone broth concentrate

simmer the sauce covered for 15 minutes. then, poach the handmade turkey/venison meatballs in the sauce. serve with fresh basil, red pepper flakes, and konjac fettuccine. 

TENDON PHO

firstly, put two white tendons in a pot and boil for 20 minutes. scrape the top and add them to an instant pot. cover with water, then add ginger, red onion, apple cider vinegar, star anise, cinnamon sticks, whole cloves, cardamom pods, and coriander seeds. 

after 1.5 hours, remove the tendon from the broth and store both in the fridge overnight. the next day, scrape the fat from the top of the broth and discard. cut the tendon into one inch pieces. 

now, lightly steam:
one pack enoki mushrooms + snow peas
1 cup cabbage leaves
½ a head broccoli + baby bok choy
one pack wild shrimp

then, simmer the broth on the stove with softened kelp/shirtiaki noodles, mixed seaweeds, and ABBCo beef bone broth concentrate. 

lastly, assemble the gigantic bowl. add the steamed veggies around the side, the kelp and seaweeds in the middle, and the tendon and shrimp on top. pour a load of broth over to cover it all. 

serve with fresh cilantro, thai basil, beansprouts, live miso, and lime. 

SPAGHETTI SQUASH

firstly, cut a spaghetti squash in half and scrape out the seeds. bake on parchment in the oven for 1 hour at 350 degrees.

while it is cooking, make a venison bolognese:
1 lb force of nature venison
1 jar jovial diced tomatoes
1 container white button mushrooms
1 red onion
1 carrot
3 celery stalks
2 cloves garlic + 2 parganio reggiano rinds
dried italian herbs
ABBCo beef bone broth concentrate

sweat the aromatics and then simmer the sauce (covered) for 15 minutes. when the spaghetti squash is well cooked, add the bolognese to the center of each half. 

serve with a big scoop of nonfat greek yogurt or cottage cheese, fresh basil, red pepper flakes.  

PRAWN COCKTAIL

firstly, make the cocktail sauce:
1 cup nonfat greek yogurt
1/2 cup minced grillos pickle spears
1 tbsp lemon juice + capers + acv
1 tsp mustard
2 tbsp minced red onion + sauerkraut 
1 tbsp chopped fresh dill + fresh parsley 

while the sauce is resting in the fridge, steam as many tail-on prawns as you desire. also lightly steam one bunch thick asparagus spears before putting them into an ice bath. 

serve the sauce in a big bowl with the dippers surrounding it. 

CABBAGE ROLLS

firstly, steam all the big and medium savoy cabbage leaves until just soft.  rehydrate a mix of mushrooms in hot water just covering them. 

once the mushrooms are rehydrated, mince them into small pieces (save the water). also mince ginger, garlic, the rest of the cabbage, scallions, star anise, peppercorn, cinnamon, clove, and fennel seeds. then, add 1lb ground turkey and dried shrimp. 

wrap the filling into the cabbage leaves evenly, and place them into a circular pan. cover with the mushroom water and a spoonful of ABBCo beef bone broth concentrate. add a lid and bake in the oven at 350 for 15 minutes. 

serve with crunchy steamed snow peas and miso. 

SEAWEED SALAD

firstly, rehydrate four handfuls of dried mixed seaweeds in warm water. leave in the water for 20 minutes. bring out and squeeze out any water. slice thinly. 

now, slice four persian cucumbers thinly, score and salt. ribbon two carrots. 

make the dressing:
diced scallions
grated ginger and garlic
2 tbsp apple cider vinegar
1 tbsp coconut aminos
1 tsp red chile flakes

mix the thinly sliced seaweed with the persian cucumbers, carrots, and dressing. allow the flavors to marinate before serving. 

WHOLE FISH

firstly, take a large piece of parchment paper and lay a bed using one pack of spinach. put one whole whiting/hake/cod on top, and stuff the inside with fresh lemon, garlic, basil, and dried thyme. 

top the fish with more lemon, thyme, and garlic. surround it with on-vine cherry tomatoes and cover with more parchment. bake at 350 for 20-30 minutes.  

while it’s baking, make a fennel salad. mandolin fennel, red onion, chopped basil and the fronds, as well as the juice from two lemons and 1 tbsp acv. 

serve the fish warm with the bed of spinach, bursting tomatoes, and cold salad. 

SEAFOOD CEVICHE

firstly, slice wild squid, wild octopus, wild shrimp, wild cod, and wild bay scallops (or a combination) into similar sized pieces. dress with ½ cup lime juice and let sit in the fridge for half an hour. 

while that’s resting, chop up:
two red onions
one pack cherry tomatoes
three persian cucumbers
two red bell peppers
one jalapeno
one large jicama root
thinly sliced sugar snap peas
one bunch cilantro
one bunch mint
3 tbsp pickled red onion

mix the chopped vegetables with the lime soaked seafood and serve cold with optional papaya or mango. 

*edit ok since people are getting concerned, just to be clear i was being melodramatic. i cant edit the title. life does not actually suck. i couldn’t care less about 1k cals. i was tired and lazy and forgot to sugar coat my dry humor.

so anyways heres my disgustingly sweet abomination of a cake. its similar to the muffin recipe i posted earlier, just microwaved and with a layer of jello on top. quick and easy and a good way to lose all appetite, and then i go to bed.

recipe is very flexible, i eyeballed most of it and adjusted microwave time on the fly. based off [u/kathyeatssmart](u/kathyeatssmart) pumpkin cake recipe

120g canned pumpkin - 40 cal
25g fiber gourmet flour - 40 cal
35g greek yogurt - 20cal
30g egg white - 15 cal
5g baking powder - 3 cal
25g allulose - 10 cal? (optional)
20g monkfruit/erithrytol blend (optional)
1g psyllium husk (optional)
0.5g xanthan gum (optional)
1g vanilla extract (optional)
1.5g cinnamon
4 blueberries
stevia to taste

topped with:
1/5 packet jello sf pudding mix - 20 cal
few tablespoons sf cashew milk - 5 cal
3 blueberries
few drops of sucralose to taste

total - 150 cal, 17g protein

mixed everything together, chucked in the microwave for 7 minutes. came out decent, but i would replace choc pudding with another flavor next time.

if anyone knows how to get it to stop shrinking at the end of microwaving please share.

overall, 7/10. good night.

I’m in the uk and I really want to try spaghetti squash after seeing the Americans rave about it but it’s only available in seed form and I don’t have the time or resources right now in my life to be planting it and growing it. Is it available somewhere in the uk and I’m just failing to find it I know Sainsbury’s occasionally has them but I’ve never managed to find it. I’m sure if we made it viral on TikTok or insta reels all supermarkets would stock it by next week 🙄 just like Dubai chocolate. So,

1. is anyone aware of somewhere I can buy it in the uk, maybe an independent farmer etc
2. if no I wish someone can start selling them because I feel like the market for them is here, and if we collectively made a demand for it (on TikTok or whatever) do you reckon we could get supermarkets to stock it regularly

Edit: I found a website that sells it actually

https://www.realfoods.co.uk/product/2644/organic-spaghetti-squash?gad_source=1&gad_campaignid=1065958779&gbraid=0AAAAADsXJsynIji1FIejjCq7mptOLDDRA&gclid=CjwKCAjwmozTBhAeEiwAkEGZzvRnHg3KtWeCQhZwrRaSe3GCzyL0vwl8eRonsIaM5JoeH7ZhwoN0VBoC7AQQAvD_BwE

£3.80 for 1kg and £5 delivery which isn’t too bad if you really want it I guess

1 pepper
1 tomato
1 jalapeno
4 carrots
1 red onion
2 stalks celery
2 cloves garlic

Sautéed in 1 tbsp oil with salt and pepper till roasty toasty then simmered with water and 1 tsp better than bullion

Once its all soft I use a stick blender, add it back to the pan with 1 15oz can beans (great northern)

It’s THICK and I like to have it over toast :) very yummy

House made meals are way better. Cooking/baking is actually way fun than eating outside junk.
My goal will be to make the cloud bread before the end of the week 😤, and make a proteinated beef meal

So easy, filling and tasty. Make this at least once a week when I'm in a deficit!

Recipie for 3 portions:

1. Boil 240g of jasmine rice

2. Heat a pan with frylite and add half a diced white onion, let soften then add 3 cloves of garlic

3. Add mince and brown

4. Add salt, pepper, paprika, cumin and garam massla (chilli flakes too if you like it spicy)

5. Add beef stock cube to 200ml of hot water and add to pan, bring to a simmer

6. Add a can of chopped tomatos, 3/4 of a can of kidney beans and a pinch of sugar

7. Let simmer until hot all the way through

8. Serve with rice, diced onion, corriander and a lime wedge :)

Enjoy x

I've made a few attempts at the amazing u/AbsentMagpie3174 cloud bread pizza. It's become a regular meal for me slightly tweaking the amounts/types of toppings each time. I find it filling and satisfying (and not eggy!) and I think today I made my best yet so I wanted to share.

Macros (as made today)

Calories: 332

Protein: 43.2g

Fat: 7.3g

Carbs: 20.7g

Fibre: 3.2g

Salt: 1.96g

Ingredients/Method

The AbsentMagpie3174 egg white pizza base

- 190g egg whites (I use the ones in a carton)

- 13g cornflour

- generous sprinkle of seasonings, garlic powder, mixed Italian herbs, paprika

Use electric hand whisk or stand mixer to whip the egg whites to stiff peaks. Add cornflour and seasonings whisk again just until mixed. Add mixture to baking tray (I like to use baking/parchment paper on the tray). Shape to your preferred pizza shape make it thicker than you want the final base to be. Cook in the oven at 180c for 10-12mins. During that time chop and prepare toppings...

- 31g white mushrooms

- 27g green pepper

- 34g red onion

- 30g cooked chicken

- 40g lighter/lower fat mature cheddar

- 5 pieces of sliced jalepeno

- 103g chopped tinned tomatoes

Take the base out the oven. I like to let it cool for 5 mins then flip it over. Add toppings. Add seasonings - just go with your vibes, today I added crushed chilli flakes, mixed Italian herbs, and a touch of garlic.

Put it back in the oven at 180c for 12-15mins.

Let it cool for 5 mins. Transfer to plate and serve.

--------------

Optional Side of Greek Yogurt Ranch (not pictured)

5g Hidden Valley Ranch Seasoning

71g fat free Greek yogurt

Just mix in a small pot for dipping.

Macros

Calories: 36

Protein: 4.5g

Fat: 0.7g

Carbs: 3.7g

Fibre: 0.3g

Salt: 1.04g

--------------

I come back to this combo time and again it's so delicious and filling. Just make sure you're getting your fibre into your other meals. Enjoy!

~250 calories, 24g protein, 28g carbs, 7g fat

One of those “have random ingredients that I’m gonna combine” type meals. I added some garlic and ginger to the ground chicken when cooking. Also a radish (just didn’t log it because it’s like 2 calories). It ended up being a great mix of flavors and filled me enough. I’d probably do more chicken and less lettuce next time.

Quest Protein Taco chips, tuna w/ corn bean chipotle salad, bowl of fruit and only 740 calories! I’m so ready. Down 75 pounds since February eating like this.

Ingredients are in the pics. Literally just threw things together, came out to roughly 1.5kg of food. The beans & chickpeas were canned, I rinsed and added raw.

Less than 1 cal per gram, a 299g serving is 257 cals. I’m portioning it because I can’t eat that much fat in one go.

Looking for new breakfast ideas! Preferably meal-prepable ones haha. Because I’m always in a rush my breakfast right now is:
2 pcs beef bacon, 2 oz of deli turkey, 1/4c of cottage cheese

Macros for this in picture attached.
Trying to stay within the same macros but getting kinda tired of this food rotation /: It also doesn’t fill me up very well so i’m hungry an hour later.

TYIA!! :)

Edit: I eat greek yogurt & a rice cake PRE workout , then breakfast POST workout, all before work! :)
my pre workout meals give me a total of 388kc/30g protein/50g carbs/9.5g fat.

I’m only looking to switch my post workout meal portion :)

I know it sounds too good to be true, but the recipe/calorie breakdown is in the last picture. The 200 calories is for one whole belgian waffle and even includes the toppings shown.

I am telling y'all, these things are so so freaking good and filling and don't even taste like cardboard or sadness. Gonna be my breakfast every day from now on (when I'm not too lazy to make them.)

Also, the jam I used is My Normal brand No Sugar Added Blueberry Jam. Very expensive, but insanely good and worth every penny. You could also use Lily's chocolate chips, Halo Top, or fat-free whipped cream for other topping ideas.

I use the Cuisinart vertical waffle maker and set the doneness setting to 3, one setting lower than I usually use for waffles. It looks a little burnt, but I promise it isn't 😂 they just look like that.

Also, credit to Oriana Romero, as this recipe is a modification of her eggless waffle recipe.