okay so mac and cheese is a big weakness of mine and it’s what i always crave when im restricting, so i made a low calorie version of it and it’s actually really good! obviously it’s not actually mac and cheese but it tastes super similar and it works to curb my craving really well. one serving of this is actually super filling and i usually have it as a meal with lots of water.
ingredients:
¼ cup oatmeal (75 cal)
1 tablespoon shredded cheddar cheese (29 cal) i use cheddar because it melts really well and it has a nice flavor but obviously you can substitute other variations and account for the difference in calories
½ teaspoon nutritional yeast (5 cal) this helps give it a really cheesy flavor which is good because i don’t use that much cheese. It’s optional because not everyone has some but it makes it taste a lot better. you can also add less cheese and a little more of this
water
salt and pepper to taste
steps:
add oatmeal in a microwave safe bowl and add enough water to cover it, and maybe a little more depending on how liquid-y you want it. i like this recipe a little on the wet side because the cheese melts into it better.
microwave for about sixty seconds. make sure you watch it in the microwave because depending on the size of the bowl the oatmeal tends to splatter.
remove it carefully from the microwave and stir in cheese and nutritional yeast. make sure there are no lumps otherwise it gets kind of gross.
add salt and pepper and other seasonings of your choice! i add a little garlic salt.
(optional) for me, I like to add maybe a tablespoon of frozen veggies like carrots or peas because it makes it more colorful and satisfying
and there you go! one serving of this without any vegetables or other add ins is approximately 109 calories, which is so much better than a serving of regular mac and cheese. the flavors are really satisfying and it’s actually delicious, especially when it’s hot :))
Craving Mexican food? Try this insanely simple untraditional but delicious twist on rice and beans! This is a great recipe for dinner with family, because it is quite voluminous and filling all while remaining low-calorie.
Ingredients
1 tbsp. olive oil (120)
1 sweet onion, chopped (106)
2 cloves of garlic (9)
¾ cup brown rice (510)
1 19-ounce can red kidney beans (450)
1 tsp. paprika (8)
1 tsp. chili powder (6)
½ tsp. black pepper (3)
½ tsp. salt (0)
1 10-ounce can diced tomatoes with juices (51)
1 ¾ cup vegetable broth (38)
Hot sauce, to taste (0)
Directions
In a skillet over medium heat, sauté onion and garlic in the olive oil about 4 minutes, until the onion is translucent.
Add the remaining ingredients in the order listed and bring to a boil,
Cover, lower heat, and let simmer 15-20 minutes or until the rice is cooked.
vegan ice cream is so FUCKING expensive, don’t even @ me. it’s 5.99 per pint, and that’s when it’s on. sale. ALSO that shit’s like double calories of dairy ice cream since it contains literal blended up nuts which are SO good but contain TOO many cals for me. so last night i’m like, let’s just fucking make some, you bitches! and this recipe was born (inspired by this one from @ana-kitchen but i found that one was way too sweet and tbh kinda gross, so like. yeah)
welcome to vegan ice cream paradise, my friends. enjoy your stay.
ingredients
1 can of chickpea aquafaba* (preferably a low-sodium or no-sodium brand, otherwise the ice cream will taste very bean-y) (5)
1 tbsp stevia (0)
¼ cup + 1 tbsp Splenda or other sugar substitute (0)
2 tsp vanilla extract (24)
½ tsp almond extract (0)
OPTIONAL (BUT RECOMMENDED FOR THE FULL BIRTHDAY CAKE EFFECT):
¼ cup rainbow sprinkles (240)
*i know you’re probably wondering… “what the everliving F U C K is aquafaba ??” short answer: the liquid that canned beans come in, or the liquid that is produced when you boil dried beans. long answer: there’s really only a short answer
how to cream that ice (wut)
Mix everything together in a medium-sized bowl.
Use a hand mixer and give that shot a good whipping for about 5 minutes, until medium to medium-stiff peaks form.
Pour it into 3 vessels (and freezer-safe container, preferably with a lid).
Freeze at least 12 hours, maybe more, but until it’s, you know… frozen.
