🍪 0 cal cooki

tw ed || main acc is @greenteaandglim || ed recipes so we don't die trying to find something lowcal that tastes good

[greenteaandglim-cookbook]

•○•Recipes masterlist•○•

I'm gonna be updating this every so often with the recipes I post/rb

Sweet

Tiramisu cake (44 calories per slice) (watch me try it)

Chocolate muffins/brownies (88 calories per piece)

Banana muffins (45 calories per serving)

Banana pancakes (20 calories per piece)

Cookie dough (96 calories)

Vanilla cheesecake (280 calories)

Cookie dough (96 calories per serving)

Fruit roll ups (21 calories each)

Sour patch kid grapes (150 calories)

Strawberry banana ice cream (135 calories)

Strawberry shortcake (69 calories each)

Blueberry gummies (5 calories each)

Tea popsicles (0 calories)

Pumpkin banana muffins (136 calories each)

Pancakes (14 calories each)

Huge chocolate chip cookie/cake (200 calories)

Chocolate peanut butter treat (66 calories)

Cinnamon roll (95 calories each)

Pancakes (80 calories for 3)

Hellish replacement for gummies (5 calories)

Yogurt bowl (160 calories)

Single serve coffee cake (150 calories)

Orange Pumpkin Chiffon Dessert (204 calories)

Mug Brownie (~140 calories)

Savory

Sushi feast (200 calories)

Biscuits (30 calories)

Veggies & egg (131 calories)

Oil free avocado pesto (115 calories per serving)

Biscuits (100 calories)

Shirataki noodles and zucchini (80 calories) (watch me try it)

Stir fry (113 calories)

Pizza (158 calories)

Shirataki vegetable ramen soup (72 calories)

Vegan mushroom beef bowl (134 calories)

Roasted red pepper zoodles (130 calories)

Thai salad with spiralized veggies (190 calories)

Pumpkin cream sauce zoodles (155 calories)

Noodle soup (90 calories)

Noodles and kimchi (~25 calories)

Veggie cream (295-431 calories)

Thin crust pizza (155 calories)

Lentil patties (91 calories)

Shrimp pad Thai with shirataki noodles (180 calories)

Shrimp shirataki and salad (198 calories)

Roasted Bell Peppers (36-116 calories)

Zucchini Pizza Bites (175 calories)

Crackers & Cucumber Snack (130 calories)

Keto Broccoli Bites (43 calories)

Chicken & Carrot Soup (250 calories)

Broccoli & Mushroom Stirfry (150 calories)

Miso Soup (100 calories)

Mushroom and Green Beans Soup (55 calories)

Beverages

Strawberry lemon iced smoothie (26 calories)

Skinny London fog (29 calories)

Pre-made

Canned soup (~200 calories each)

Upgrading Gerber's baby ravioli (~100 calories)

Food-related tips (to stay safe!)

Volume eating

Btw do keep in mind that if you rb this you're not gonna see the edits I make later!

[callmecherii]

hi lovelies💗 here are some of the recipes i had on my terminated account (youranarecipes)

i’ll post more soon x

[opossumsandoatmeals]

MUSHROOM AND GREEN BEANS SOUP!!! (55 calories and BITCH it is filling AF)

Ingredients for 2 people (55 cal a person, so you could eat it all for 110)

160g mushrooms (I used champignons) - 35 cal

Veggie/chicken/beef broth cube - 15 cal

220g Green beans (you could substitute for any other low cal veggie like broccoli or cauliflower and adjust the calories) - 50 cal

Soy sauce (as much as you’d like) - 5/10 cal

Water

Salt and pepper

Msg (optional)

Grab a big pot and toss the mushrooms in there, let them cook a bit until the mushroom juice comes out and they r a bit brown. Add the water and broth cube, soy sauce, salt ecc. If the other veggies are already cooked you can let boil the soup for 15 minutes and put them in 3 minutes before it’s done, if not just drop them in now and wait however many minutes it takes to boil them :)

Enjoy!!!! It’s super mega filling and it’s fucking yummy

[history-of-walking-upright]

~150cal broccoli/mushroom stirfry~

(2-3 portions)

You need:

-200g broccoli (56)

-200g champignons (44)

-1tsp vegetable broth(10)

-soy sauce, spices (optional)

How to:

-cut the veggies into smaller pieces

-put them in a pan and stir for a minute

- add in ur 50ml vegetable broth and put a lit on top.

-wait for the broccoli to be done then add in ur spices and soy sauce(if you want to)

Enjoy:)

[history-of-walking-upright]

~250cal chicken/carrot soup~

I kinda ruined this one by adding to many spices but it tastes really good if you don't fuck up lol.

You need:

90g carrots(30cals)

100g chicken(189)

20g onions (8cals)

1cup chicken broth + 1tbsp tomato paste (20cals for me)

How to:

Add some oil, chicken and vegetables in a pot and let it cook until chicken is done

Add chicken broth+tomato paste and wait for carrots to become the consistency you want

Add spices if you want

That's itttt:)

[sweetcherryslim]

Keto Broccoli Bites - 43 kcal/2.9g protein

Servings: 30 bites - 43 kcal/2.9g protein per bite

3 cups lightly steamed and chopped broccoli

1 oz cream cheese, softened

1 1/2 cup cheddar

1/2 cup parmesan

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon pepper

2 eggs, beaten

2 tablespoons coconut flour

1 teaspoon baking powder

1. Preheat oven to 400 degrees F.

2. Steam the broccoli, chop lightly and remove the tough stems.

3. In a medium-size mixing bowl combine the cream cheese, cheese, spices and eggs. Stir in the broccoli.

4. Fold in the flour and baking powder.

5. Chill dough 10-15 minutes to allow the flour to absorb the moisture, DO NOT SKIP THIS STEP.

6. Spoon into a silicone mini muffin pan.

7. Bake 12-15 minutes.

[sweetcherryslim]

Orange Pumpkin Chiffon Dessert - 204 kcal/5g protein

Servings: 6 - 204 kcal/5g protein per serving

1 tablespoon unflavored gelatin

1/4 cup orange juice

1-1/4 cups canned pumpkin

1 cup sugar, divided

1/2 cup 2% milk

1 teaspoon grated orange zest

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/8 teaspoon ground ginger

3 large eggs, separated, room temperature

1/2 teaspoon vanilla extract

Whipped topping and additional ground cinnamon, optional

1. In a small saucepan, sprinkle gelatin over orange juice; let stand 1 minute. Add pumpkin, 1/2 cup sugar, milk, orange zest, salt, cinnamon, nutmeg and ginger. Heat over low heat, stirring until gelatin and sugar are completely dissolved.

2. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; refrigerate 1 hour or until chilled.

3. In a small heavy saucepan, combine egg whites and remaining sugar over low heat. With a portable mixer, beat on low speed over low heat until mixture reaches 160°, 12-15 minutes. Remove from heat. Add vanilla; beat on high until stiff peaks form. Fold into pumpkin mixture. Spoon into dessert dishes. Refrigerate, covered, 1 hour before serving. If desired, serve with whipped topping and cinnamon.

[coffeefeedsmyed2]

Picture via pinterest (dm for credit)

2 wasa crackers - 60 calories

1 laughing cow light cheese wedge - 25 calories

2 slice Deli turkey - 40 calories

Cucumber slices - 3 calories

Ebtb seasoning - 2 calories

130 calorie snack

[coffeefeedsmyed2]

Picture via pinterest (dm for credit)

175 calorie pizza zucchini

1 zucchini, sliced - 30 calories

Salt to taste

1/3 cup tomato sauce - 60 calories

1/4 cup mozerella cheese - 85 calories

Preheat oven to 400 degrees.

Slice zucchini, and use a paper towel to lightly dry slices. Sprinkle with salt.

Arrange on a non stick (or sprayed) cooking sheet. Top zucchini slices with 1 tsp of sauce and a sprinkle of cheese (go easy on the sauce. Too much sauce will keep the zucchini soggy instead of crisping up in the oven.

Bake for 5-7 minutes, until cheese it melted.

Turn oven to broil. Broil zucchini until cheese is lightly brown (keep an eye on it, it browns pretty fast and you don't want it to burn)

[greenteaandglim-cookbook]

Roasted Bell Peppers (36-116 calories)

INGREDIENTS

▢ 4 small red bell peppers (36 calories)

▢ 2 teaspoons olive oil (80 calories) [optional]

▢ ½ teaspoon salt

▢ ¼ teaspoon black pepper

▢ ½ teaspoon garlic powder

▢ ½ teaspoon dried oregano

▢ ¼ teaspoon red pepper flakes

INSTRUCTIONS

Preheat your oven to 450 degrees F. Line a rimmed baking sheet with parchment paper.

Cut the bell peppers into quarters, then seed and trim them.

Place the bell peppers on the prepared baking sheet. Drizzle them with olive oil [optional].

Sprinkle the peppers with salt, pepper, garlic powder, oregano, and red pepper flakes.

Roast until tender and charred in spots, about 20 minutes. Serve immediately.

You can absolutely use more bell peppers for little extra calories! This is a great recipe for those of us who feel guilty snacking on sweets even if they’re low cal

[lowcalrecipebook-deactivated202]

~Low Cal Single Serve Coffe Cake~

(Adapted from BlogLovin’)

This is suuuper tasty for when i’m craving sweets, which is ALL the time! Tastes just like the ‘real’ thing

Stay safe 💕

[Submission by @youcancallmepurpleskye​]

[dainty-forme]

Uhhh hello? My dinner was amazing and filling and comforting and healthy and only like 200 kcal INCLUDING the salad and dressing? Sharing because i‘m always struggling to find recipes that actually feel like a whole meal and not just.. half of one (the bowls are huge even if they don’t look it). Some of the ingredients I used are German but i‘m 100% sure there’s an equivalent in any country.

Ingredients:

Shirataki noodles (I used a whole package of the kajnok slim noodles) - 16 kcal.

110 Grams of Sea shrimp (I used frozen ones but I’m sure fresh works too) - 75 kcal.

1 teaspoon (around 8g) of green curry paste (I used the bamboo garden one)- 11 kcal.

1 garlic clove (around 4- 5g)- 6 kcal.

5g Coconut oil (not obligatory but recommended)- 45 kcal

One stem Spring onion (around 12g)- 5 kcal.

40g field salad (you can probably use whichever) - 6 kcal.

80g cocktail tomatoes- 12 kcal.

25ml readily made Balsamico dressing (I used a german one but it’s not low cal or anything so I’m sure you’ll find an equivalent anywhere-or you could make your own) - 22 kcal

Lemonjuice, parsley and ground black pepper to taste.

Total: 158 for the noodles, 40 for the salad, total of 198

Steps:

If frozen, rinse the shrimps and set aside for half an hour.

Chop the garlic and spring onion while heating up the coconut oil in a pan.

Sauté garlic, spring onion and shrimps together in the coconut oil.

Add green curry paste and let it release its flavor.

Rinse the shirtaki noodles (according to instruction on the package) and add them to the pan.

Stir everything together and add lime juice.

Garnish with parsley and black pepper.

For the salad: just mix together the salad and chopped tomatoes and add the dressing (you can add some of the spring onions here too)

That’s it! It was really filling and satisfying, kind of like a guilt free pad Thai!

Hope you enjoy if you decide to make it for yourself! 🥰

[starving-iceprincess]

160 cal breakfast ~

200 g alpro unsweetened soya yogurt ( 84)

15 g Personal Mixed muesli (56)

3 g chunky flavour (sweetener with raspberry-yogurt flavor) (10)

3 raspberries (~10, rounded up)

[greenteaandglim-cookbook]

I just turned asks and post submissions on if anyone wants to share any recipes btw! (Though I do prefer dms)

[sweetcherryslim]

Low-Carb Shrimp Pad Thai with Shiritaki Noodles - 180 kcal/12g protein

Servings: 3 - 180 kcal/12g protein/5g carbs per serving

2 7-ounce packages shirataki fettuccini noodles

18 medium-size, wild-caught shrimp

2 pastured eggs, beaten

1 ½ tablespoons MCT or coconut oil, divided

2 tablespoons coconut aminos

1 lime, juiced and divided

1 teaspoon cashew butter

1 clove garlic, pressed or finely minced

¼ teaspoon crushed red pepper

¼ cup cilantro

2 green onions, chopped

sea salt

4 cashews, crushed (optional garnish)

1. Prepare shirataki noodles according to package directions (rinse for 15 seconds, then boil for 2 minutes in a pot of boiling water, then drain the noodles and place them in a dry skillet (no oil) over medium heat and “dry roast” them for 1 minute). Set aside.

2. In a small bowl, mix ¾ tablespoon MCT/coconut oil, coconut aminos, ½ of the lime juice, cashew butter, garlic and crushed red pepper. Set aside.

3. Heat a large skillet over medium heat and add remaining ¾ tablespoon MCT/coconut oil, shrimp and a pinch of sea salt. Cook for approximately 1 ½ to 2 minutes each side.

4. Move the shrimp to the side of the skillet and add the beaten eggs to the open area of the skillet. Quickly cook the eggs to a soft scramble, about 1 minute.

5. Add shirataki noodles, sauce mixture, cilantro and green onions to skillet with shrimp and eggs. Toss everything together and mix well. Heat until warmed through.

6. To finish, drizzle the rest of the fresh lime juice over entire skillet, taste for seasoning and add sea salt and/or more crushed red pepper if desired. Garnish with optional crushed cashews and serve.

[sweetcherryslim]

Lentil Patties- 91 kcal/5g protein

Servings: 10 patties - 91 kcal/5g protein each

3/4 cup (150 g) red lentils dry

1 cup (240-300 ml) vegetable broth or water

1 small (90 g) red pepper diced

1 small/medium (90 g) onion diced

2 large cloves of garlic chopped

4 tbsp (30 g) chickpea flour more if needed

1 tbsp ground chia seeds

3 tbsp fresh parsley chopped

1 tsp paprika powder

3/4 tsp ground cumin

1/2 tsp onion powder

1/2 tsp salt

Pepper and red pepper flakes to taste

Oil for frying

1. Rinse the red lentils in a sieve under running water to remove any debris. Transfer them to a pot or pan along with 1 cup of vegetable broth. If using water, add a little salt. Bring to a boil and let the lentils simmer for about 15 minutes, or until they are soft and partially falling apart. There shouldn't be any broth or water left after cooking!

2. Meanwhile, heat a little oil in a skillet and add the onion, pepper, and garlic. Fry over medium heat for a few minutes, until the onion is translucent (not browned).

3. Once the lentils are cooked, add them to a food processor together with the cooked veggies, spices, parsley, ground chia seeds, and flour. Pulse a couple of times until the mixture is combined. You want to leave some texture, so do not over-process it.

The mixture should be shapeable, if it's not, add a little more flour.

4. Form 10 patties (each weighing between 40-50 grams - about 2 1/2 - 3 tablespoons), and fry them with a little oil (I used 2 teaspoons for 4 patties) in a skillet from both sides (about 3 minutes each side) until golden brown and crispy.

5. Serve with a dip of choice, and enjoy! I made a dip from 2 tablespoons of creamy peanut butter mixed with 30 ml dill pickle juice, 10 ml olive brine, a little garlic, and smoked paprika to taste.

[sweetcherryslim]

Skinny Vegetable Lasagna Rolls - 129 kcal/5g protein

Servings: 20 rolls - 129 kcal/5g protein each roll

1 tablespoon of olive oil

1 cup of zucchini, grated

1 cup of carrot, grated

1/2 cup of baby portabella mushrooms, minced

1 cup of frozen chopped spinach, thawed and squeezed dry

1 1/4 cup of small curd cottage cheese

1/2 teaspoon garlic powder

1/2 teaspoon of dried basil

salt & pepper

2 cups of marina sauce

20 lasagna noodles

3/4 cup of mozzarella cheese

1. Preheat oven to 350.

2. In a large saute pan, add olive oil and mushrooms. Saute for 2-3 minutes.

3. Next, to the same pan, add carrots and zucchini. Saute for another 2-3 minutes.

4. Remove from heat and let rest for 5 minutes.

5. In the meantime, bring a large pot of water to a boil and cook lasagna noodles till al dente {written on box}. Spray a baking sheet with cooking spray so noodles do not stick. Remove noodles and place on baking sheet until cool enough to touch.

6. In a small bowl, add sauteed vegetables, spinach, cottage cheese, garlic powder, dried basil, and salt & pepper to taste. MIx until combined.

7. In a 13×9 inch pan add 1 cup of marinara sauce to the bottom.

8. Start to assemble lasagna rolls. Place lasagna noodle on a flat surface. Add about 1-2 tablespoons of the filling mixture to the noodle and spread out even.

9. Roll from one end to the other and place rolls in pan.

10. Finish off with 1 cup of marinara sauce on top of finished noodles.

11. Place 1 tablespoon shredded mozzarella cheese on each lasagna roll.

12. Cover with foil.

13. Bake for 40 minutes.

14. Devour!

NOTE: 20 rolls will make about 2 13×9 full pans. If you do not need the full amount right away you can freeze the rolls individually in a ziplock bag for up to 3-4 weeks or freeze the fully prepared lasagna rolls with sauce for 3-4 weeks.