#volume eating

[requiemforthesuffering]

76.5kg!!

Ok pozbyłam sie tego co przytyłam w psycholu. Teraz mogę dalej działać na spokojnie. Ogólnie wczoraj też było sh nie wiem dlaczego ale no. A no i dostałam od chłopaka mega śliczny nóż bo dosłownie facet stwierdził że jak zobaczył go to pomyślał o mnie (a bit weird but kinda cute??)

Tu mamy co zjadłam dzisiaj. Obok na małym talerzu miałam też tortillę suchą. Tortilla 149kcal + to co na talerzu 212kcal = 361kcal

[hothumblegenius1]

Soup!

100 cal per cup (I did a little less than 2 cups and then added an additional 1 cup of water)

= ~200 cal 😋 very filling + protein from the chicken!

[sticksbakes]

320 cal “Kitchen Sink Ramen”

Transcription: “Dinner: 1/2 block ramen (190 cal); 1 crab stick (20 cal); 1 sheet seaweed; 1 egg (70 cal); 1 tbsp peanut sauce (40 cal); =320 cal”

Ramen has been a major fear food of mine, but not any longer! Instead of a 370 cal package of just ramen itself with some salty seasoning, here you can enjoy a large bowl of ramen with all of the goodies and none of the guilt!

Directions:

- boil a pot of water

- peel 1 crab stick into thin strips

- throw 1/2 block ramen and crab into pot, until noodles are soft

- add seaweed and 1 tbsp peanut sauce

- top with a pan-fried egg

Note: leave water from the pot in the ramen for a more filling experience!

Enjoy!

[jxr150]

Volume EATING

45 cal for the whole container.

Baby Spinach & Arugula

[reciperolodex]

Magic Healthy Low Cal Creamy Vegetable Soup from RecipeTinEats

Ingredients

1 medium head of cauliflower , about 600 - 700g / 1.2 - 1.4 lb (Note 1)

LOW CAL CREAMY SOUP BROTH:▢ 500g / 1 lb zucchinis (2 large), peeled and cut into 1.5cm / 3/5" slices ▢ 1 large onion , roughly chopped (brown, white, yellow) ▢ 2 garlic cloves , whole ▢ 2 cups (500 ml) vegetable or chicken broth ▢ 2 cups (500 ml) water ▢ 1 cup (250 ml) 0% fat milk (or other milk of choice) ▢ 1/2 tsp each garlic powder and onion powder (or 1 tsp of one of them) ▢ Pinch black pepper

SOUP:▢ 1 tbsp olive oil ▢ 1 garlic clove , minced ▢ 1 onion , chopped (brown, white, yellow) ▢ 2 large carrots , cut into 1.25cm / 1/2" pieces ▢ 3 celery sticks , cut into 0.75cm / 1/4" slices ▢ 2 red capsicum / bell peppers , cut into 1 cm / 2/5" pieces ▢ 500g / 1 lb zucchinis (2 large), peeled and cut into 1.25cm / 1/2" slices ▢ 1 tsp dried thyme (or other herb of choice) ▢ Salt and pepper ▢ Finely chopped parsley , optional garnish

Directions For soup - Break off 1/4 of the cauliflower into small bite size florets and put aside to use in the soup. For broth - Break up the rest of the cauliflower into medium florets. If you have a small cauliflower, use the stem too - peel then rough dice.

BROTH: Place cauliflower for broth in a large pot. Add zucchini, onion, whole garlic cloves, vegetable broth and water. (Note 2) Place lid on, bring to boil then adjust heat so it's simmering energetically. Cook for 15 minutes or until cauliflower is soft. Transfer to blender (Note 3), add garlic powder, onion powder, pepper and milk. Place lid on, place tea towel on lid and hold down very firmly, then whizz to puree soup, starting on low then getting faster. Remove lid. Marvel at super low cal ultra creamy soup broth.

SOUP: Heat oil in a large pot over medium high heat. Add onion and garlic, cook for 1 minute. Then add carrots and celery, cook for 2 minutes. Add thyme, capsicum and zucchini. Cook until softened, around 2 minutes. Pour in soup broth. Adjustment consistency with water to achieve desired thickness. Add reserved cauliflower. Simmer 5 minutes to bring flavours together. Season with salt and pepper. Serve, garnished with parsley. Or splurge your calorie credits on a piece of grilled cheese to dunk into the soup!!