cw:69kg 168cm

sw:88,6kg lw:64kg ugw:45kg

[67kgbulimic]

💫219 calorie pizza💫

Ingredients

103g/3 eggwhites - 53 kcal

10g cornstarch - 35 kcal

40g tomatopaste - 35 kcal

92g/1 tomato - 16 kcal

20g cheddar - 80 kcal

1. Beat eggwhites

2. Add cornstarch

3. Lay out a thick circle on a baking tray and bake on 180°c/356°f until it's golden brown

4. Top it with tomatopaste, tomatoes and cheese (or your toppings of choice)

Use whatever low calorie toppings you like, and make it even lower in calories by replacing the cheddar with any low fat cheese

[67kgbulimic]

💫195 calorie dessert💫

Ingredients

20g cornstarch - 69 kcal

4g vanilla extract - 12 kcal

300ml oatmilk - 114 kcal

(Possible to replace vanilla with any other flavor f.e. cocopowder, and any milk of your choice)

Mix a few tablespoons of milk with the other ingridients. Put the rest milk on the stove. When it boils, add the starch, vanilla, milk mixture and let boil for a minute.

Use sweetener if your milk of choice isn't sweet already. The thing absoloutely doesn't taste like diet food

[67kgbulimic]

💫296 calorie creamy zoodles💫

Ingredients:

460g zucchini - 73cal

185g bell pepper - 68cal

100g shrimp - 87cal

100g lowfat curd

cheese/yoghurt - 68cal

For seasoning i used salt, pepper, basil, paprika, parsley

1. Cut the zucchini in thim stripes and let them boil

2. While they boil cut up the bell peppers and the shrimp.

3. Blend the bell peppers with the curd cheese and add your seasonings of choice.

4. When the zucchini is soft, drain the water and add the sauce and the shrimp and heat it up. Make sure you don't cook it too long, so the shrimp doesn't lose its taste

Almost couldn't finish it, it was extremely filling even half of this would make a proper meal

[67kgbulimic]

💫331 calorie miso scrambled tofu💫

Ingredients

100g Tofu - 136cal

240g red onions - 98cal

210g champignon mushrooms - 54cal

40g miso paste - 43cal

Salt,pepper

1. Wrap the tofu in a dry towel and place something heavy on it so the tofu loses most of its water

2. Cut vegetables in stripes

3. Heat up your pan and add miso paste with a few tablespoons of water

4. Wait till its really hot and add the tofu, stir until it looks dry

5. Add the onions first, when the're soft add the mushrooms und let them in the pan and add water every once in a while until everything gets your prefered texture.

I like it soft, so i let it sit for like 10 minutes.

This meal is super filling, so i would recommend eating it for omad or splitting it in half