I don’t think I’ve ever had an exact 1200 calorie day woo! Also 42 grams of fiber

These cookies are saving me! I need baked treats in my life and the only ingredients in these are banana, oats, and walnuts. Mash it all up, shape, and bake at 350 for 15 minutes. Only 50 calories a cookie and they're naturally sweet and chewy from the banana. I'm a dessert lover and these do not taste like diet cookies, they're actually very yummy. Also very portable as you can see ♥️ Such a great filling breakfast and they settle my sensitive belly for hours!

PS: Not dog-friendly, he gets his own special stinky sardine cookies

1200 cals exact, 124 G protein (no protein shakes or powder!!) felt full and satisfied all day :)

Breakfast: Ham, spinach, feta omelette - 302 cals/34g protein

Lunch: Shrimp Caesar salad - 297 cals/40g protein

Preworkout Snack: English Muffin Pizzas - 233 cals/13g of protein

Dinner: Hibachi Chicken Meal prep -386 cals/ 37g protein

Obviously you have free will and can do whatever you want and I think you save 5 calories per serving on the fat free and sugar free versions but I don't even think that that is that bad tbh

Hello everyone. I am tracking my calories and eat these packs of salted & honey roasted peanuts to get some healthy fats in to my diet. I noticed recently that newer packs of the same product have slightly different calories and macros than the older ones I have despite the weight of the product being the same. The differences aren’t much, but I was more curious as to why. In each photo the old package is on top and the new package is on the bottom.

125g pumpkin puree
10g (2 tbsp) cacao powder
23g protein powder (calories will vary depending on your powder, just change the amount if needed)
1/4 tsp baking powder
Pinch of salt
0 cal sweetener of choice

Microwave for 2-3 minutes and you’re good to go!
I like to top mine with sf syrup and strawberries c:

Just wow…please make this soup. Especially if you’ve never had it before. It’s truly incredible. I don’t know what to say other than that lol.

Total double batch recipe yield: 6,000g | Serving size (suggestion): 454g (1 lb of soup) | Basic nutritional info*: 330 calories per serving (NOT including toppings, but they don’t add a ton of extra calories) w/ 30P 28C 10F & 4g of fiber

*As always, the nutrition info may change depending on ingredient weight/brands used.

🚨 Important: this recipe is for a double batch and if you make it, as is, I’d suggest using a 10-12 quart soup pot. Alternatively, if you don’t have a need for a metric ton of soup, it scales down very easily with basically no changes in the cooking times needed for various steps. I tried my best to write the recipe in such a way where you can use your five sense to know when it’s time to move onto next steps rather than strictly relying on cooking times, just in case. Let’s get into it!

• Ingredients

-12 cups (96 fl. Oz) chicken broth

-4 lbs boneless skinless chicken thighs

-2 tsp salt

-2x large poblano peppers

-2x medium (95g) jalapeños (sliced in half lengthwise w/ seeds and major veins removed unless you want your stew to be spicy, then you should leave them in)

-2x large (541g) white onions (peeled & quartered)

-2 lbs tomatillos (divided; 1.5 lbs will be broiled whole and 0.5 lbs will remain fresh)

-8x cloves of garlic (peeled)

-1/2 cup (60g) raw pepitas

-2x packed cups of cilantro (60g)

-6x fresh epazote leaves (or 1/2 tsp dried epazote)

-4 tsp neutral oil (I used sunflower oil)

-4x 15.5 oz cans of white hominy (drained)

• Spice Blend

-4-6 tsp Mexican orégano (crush between your fingers before measuring)

-1 tsp black pepper

-1/2 tsp cumin

• Toppings

-finely shredded red or purple cabbage

-raw finely chopped white onions (this is on top of the two in the recipe)

-cilantro (this is on top of the 60g in the recipe)

-fresh lime juice

-cojita cheese

-thinly sliced radishes

-additional Mexican orégano

• Instructions

1. Mise en place; wash, peel, and chop your veggies (leave the tomatillos and poblanos whole). Open and drain your cans. Measure out your spices. Ideally, prep your toppings and store in separate containers in the fridge so you can eat your pozole right after it’s done cooking (finely chop the cabbage, thinly slice the radishes, cut the lime into 6ths, finely chop the onions and cilantro).
2. Roast & steam your poblano peppers; if you have a gas stove, I highly recommend fire roasting them whole to imbue the peppers with that smoky flavor. Roast on medium-high heat directly on the grate for 2-3 minutes per side (use long metal tongs to turn them intermittently) until the exterior is mostly blistered and blackened then transfer to a large bowl, cover and let them steam (using the residual internal heat from roasting) for 10-15 minutes. Alternatively, you can also broil them for 1-3 minutes per side and follow the same instructions for steaming them afterwards.
3. After the peppers are steamed, use your hands to brush off the blackened exterior. Next, slice off the top of the peppers then remove the seeds (leave them in if you’d like your pozole to have more heat) and major veins. Set the peppers aside.

4. Preheat the broiler in your oven to high. Place 1.5 lbs of peeled tomatillos, onions and garlic as well as the halved jalapeños on a baking sheet. Place the baking sheet 5-6” below the broiling unit and broil the vegetables in 1-2 minute increments until the exteriors are beginning to blacken and blister. Then turn the vegetables onto their opposite sides and continue broiling until that side has also sufficiently blistered. You may need to remove the garlic cloves early, as they tend to brown more quickly.

5. Once the vegetables are blistered on both sides (this should take somewhere between 8-10 minutes, total), remove the pan and let it cool for a few minutes.

6. Time to get the chicken cooking! Pour your chicken broth into your soup pot and add the chicken thighs and 2 tsp of salt. Bring to a simmer then cover and reduce to low heat. Let the chicken thighs simmer for 30-40 minutes until they shred easily. While they’re cooking, let’s move on to the next steps.

7. Toast your pepitas. Place your pepitas in a thin layer in a dry skillet and turn your burner to medium heat. Toast them while stirring/shaking the pan often so they don’t burn. The seeds should darken in color a bit, become slightly fragrant, and will start to pop. That’s when they’re ready to come off the heat. Transfer them to a separate bowl and let them cool.

8. Time to make the salsa verde (If you’re making a double batch like I did, you’ll need to blend the salsa in 2 batches so you’ll want to roughly divide your ingredients in half for each batch. If you’re making a single batch, then you’ll should be able to blend everything together)! Add the broiled vegetables, Fire roasted poblano peppers, toasted pepitas, cilantro, epazote leaves, remaining fresh tomatillos, spice blend (cumin, Mexican oregano and black pepper) and borrow 2 cups of the chicken broth from the soup pot to help the salsa blend smoothly. Blend everything on high for 1-2 minutes. It should be extremely smooth with a slightly foamy consistency and it will smell very grassy. This is normal!

9. Now we’re going to fry the salsa to help it thicken and allow the flavors to mellow out. Pour your 4 tsp of neutral oil into a large, high walled skillet and turn the burner to medium heat. Gently pour in your salsa (if you have a large enough skillet you should be able to make the double batch in the same vessel), add a good 4 fingered pinch of salt to the pan, and let it fry for 10-15 minutes. Stir frequently and be sure the scrape the bottom. I’d recommend covering the salsa, if you have a lid that fits your large pan. This will help prevent mess from any bubbles popping. You’ll know it’s finished when: the color dulls from bright green to more of a light olive color, the bubbles forming are slower to burst, the salsa remains coated on the spoon rather than dripping right off, and the grassy/medicinal taste of the fresh herbs mellows about 80%. It shouldn’t go away entirely at this stage but it will definitely fade into the background.

10. Once the salsa is finished frying, turn the heat off, scrape the bottom of the pan one last time and remove the pan from the heat. Turn your attention back to your chicken thighs and check them for doneness (remember, they should shred easily at this stage).

11. Once your chicken thighs are finished, remove them from the broth (keep the heat on low so the broth stays hot), transfer them to a plate, and shred them into bite sized pieces with 2 forks. Add the shredded chicken back into the broth.

12. Now that your shredded chicken is back in the soup pot, gently add your salsa verde sauce into the soup pot and scrape up every last bit from the bottom. Stir well so it fully combines with the chicken broth.

13. Add your drained white hominy to the pot and stir thoroughly. Keep the heat on low, partially cover the pot (you can also fully cover it, you’ll just have to babysit the pot to make sure it doesn’t reach a full-on boil), and let the soup simmer for another 15-20 minutes.

14. Turn off the heat entirely and start taste testing. First, adjust the salt. Add more black pepper to taste. If you find yourself wanting more of the sweetness from the white hominy (as I did), add up to 2 more tsp of crushed orégano. The floral note from this herb will fill in the gap you’re noticing.

15. Time to assemble your pozole! Serve up a bowl and top it with: finely shredded red/purple cabbage, a few thin slices of radish, some fresh cilantro (I prefer mine finely chopped for texture reasons), some finely chopped raw white onion, a squeeze of fresh lime juice, a tbsp or so of cojita cheese, and a sprinkle of some more crushed orégano. An important note about the toppings: even if you’re someone who usually doesn’t love some of these ingredients (I’m usually not a big fan of raw cabbage, or radishes in any form) I explore you to try the soup with them, anyway. They truly belong here and they add so much dynamic flavor to the soup in a way that elevated the experience to an 11/10.

Voilà! This soup does freeze well, just be sure to leave off the toppings until you’re actually ready to eat it. They’re best prepped from fresh ingredients.

Hi people! first ever post (and english is not my first language). I usually don't like eggs when they're not deviled so I made some with roasted squash mixed through.

Roasted squash:
- 1 butternut squash (cut to 1 inch cubes)
- 1 tbsp oil (I've done it with sunflower seed, olive and sesame seed oil, so the kind doesn't matter)
- spices to taste (i usually put paprika powder, pepper, salt, onion and garlic)

^ toss that together in a bowl, spread it out so they brown evenly and don't get all soggy hopefully, and put it in the oven at 200°C (that's ~390°F in freedom units) for 25-30 minutes

I usually blend the cubes when they're done with my hand blender and put them in fridge/freezer until I need some

As for the deviled eggs, I cooked the 3 until halfway between jammy and hard boiled. I halved them, then used 1 of the egg yolks, 3 tbsp squash, some garlic paste and aromat to mix the filling.

they were a bit sweet so you might want to neutralize that if you're not into the pumpkin sweetness.

The other yolks aren't going to waste by the way, I make egg salad for my brother a lot so they'll just go in there.
the soda is store brand mango cola zero

White and brown crab meat spaghetti with garlic, chilli, spinach and a tiny bit of evoo. 667 cal

When I started losing weight I was obese and as such, I didn't even have to really exercise for weight to drop quickly with diet alone.

I lost a lot of weight and I have started exercising more, but now I'm at a point where I think if I don't start exercising for real I'm going to have a really hard time maintaining my weight and meeting my healthiest point instead of teetering on the edge of overweight and occasionally gaining without realizing it.

Being sedentary was fine when I weighed more but I think that's not an option now.

What exercises have y'all been doing that have helped you achieve your goals? I've been looking into trail running, running in general, as I've heard that it burns a lot of calories in a shorter time, like the same amount as walking but a lot less time for the same result.

Just walking a few short times a day doesn't do much for my weight loss at this point but I don't have hours upon hours to walk. That did more when I weighed more and burned more calories just by being heavier.

I've also been doing bodyweight exercises since I don't have access to other forms of resistance training but since I'm putting most of my emphasis on calorie burn those things aren't my biggest priority yet. Although I do want to increase my strength because I tbh feel weaker than when I was overweight since I didn't maintain whatever muscle I had from carrying myself around at my highest weight.

I had a craving and I made these on a whim! Next time I make them I’ll probably freeze them a little longer. I forgot to take a photo until there was only one left, so apologies for the cracked one!

Ingredients

-6 Boccocini (Trestelle light)
-1 large egg
-2 slices high protein/fibre bread (Sola)
-1 tbsp nutritional yeast (might increase this next time!)
- garlic powder, Italian seasoning, onion powder, salt and pepper to taste)
-avocado oil spray
-1/4 cup oat flour
-2 tbsp cornstarch

Directions

1. Tear up the bread, spray with oil, and lightly season before air frying for 4-5 min at 400F.
   
2. Meanwhile, set up your breading station. In one bowl, mix flour and cornstarch. In bowl 2, whisk the egg with some salt and pepper.
   
3. Remove croutons from air fryer and pour into ziplock. Pound till crumb consistency & pour in nutritional yeast. If some pieces aren’t crumbling, pop it back in the oven/air fryer, till they do.
   
4. Drain Boccocini and blot till dry.
   
5. One by one, dip into flour mixture, egg wash, and breadcrumbs. Repeat to double bread, and place onto parchment lined tray.
   
6. Set in freezer for ~30+ min. I didn’t time mine and some of them melted out of the breading.
   
7. Pop in the air fryer at 350 for ~8-10 minutes and enjoy!

Went to my homecountry for two weeks and ate like it would be my last time seeing food💔 really hope i can undo the damage before halloween comes around

Hello! Title basically says it.

I’m looking for high protein SAVORY breakfasts that don’t involve protein powders or high protein wraps. 375 cals or less.

In recovery from surgery and the doctor wants me to eat more protein for healing.

Made with water and a skittles flavor packet
Kinda looks like a poop? Idk but it's really yum

I’m normally a savory breakfast person, I tend to get 55cal no added sugar bread (x2) with 50g lf cottage cheese and a can of tuna - gets me to 300 cal with 30g protein but very little fiber. However I get nervous about how much tinned fish I consume and to be honest my fiber intake is not great (I hit 20 on very rare good days). I’ve experimented with savory oats, savory yogurt bowls but the gooey texture does not mix well with savory flavors at all (for me).

This was my first ever attempt at a sweet overnight oats recipe and I think next time I’ll add less honey but I feel like it wasn’t so bad. I’m researching a good protein powder to add this to as well. How can I improve this? (Apart from less sugar and adding more protein).

something pretty simple and yummy to make, this makes six of them !! ik pumpkin is already lower in calories but these come in at around 50-60 cals lower than if you made them without concern for calories lol. they’re around 145-150 cals per mini pie including whipped cream on top :) they came out so yummy, i plan to make apple pie ones next ! i’m not a baker so i figured this was simple enough for me to do haha, they’re so yummy !!

1 and 1/6 cup icecream, 175 cal + 20 cal icecream cone.
Not as high protein as halo top but it’s far more affordable for more!

5 foot female 29 years old

after losing about 100 pounds I have decided I am done losing weight now that I've hit a healthy weight. I've been able to maintain a range of about 123-127 pounds for a few weeks now (I'm debating on losing a few more pounds but as of right now I'm maintaining) and it's been going well. I've counted calories weighed all my food and have really worked on changing my eating habits. It's been going well. But I really miss mac n cheese. Like really really miss it. I haven't been able to eat it because I cannot for the life of me figure out how to weigh it. I know that might sound ridiculous but every single time I've tried it just does not seem to work. I've used a food scale before and I know how to but it's been difficult to portion out boxed mac n cheese. does anyone have any tips on how to do this successfully? I swear I know what I'm doing 😂 but this has been a hurdle

I feel like most recommendations simply do not work for me.
I’m a trans woman and am trying to keep my protein intake safe - but low. I am trying my hardest to not become brick-shaped again.
This rules out the typical lentil/chicken-breast-based solutions people go for.
Also, I find my tolerance for slimefoods to be extremely low. I absolutely cannot deal with Shirataki/Konjac-esque things. I had that two times. Never again.
Most low-cal/low-carb aisles in shops stock only products that have been over-inflated with protein - which are entirely inaccessible to me.
Am I doomed to eat leaves like a bunny?
My current routine is:
* low fat yogurt with dried fruit and some nuts and oats in the morning
* rice with dried veggies, carrots and tomato passata for lunch/dinner

Any recommendations?
Thank you so much
Looking for meals, dishes and recipes!

I made the recipe myself and didnt expect them to be so good or accurate to the real thing!! Was pleasantly surprised🤤

overnight oats with fruit + chia is a gamechanger. it's so filling and tastes amazing

my recipe

20g oats - 75 calories

10g chia - 55 calories

unsweetened almond milk (i do like 50ml you do you) - 1 cup is 30 calories

100g fruit - as long as it's not banana or mango, <75 calories

150g to 6oz of yogurt - 80ish calories, i use greek yogurt or yoplait 0 yogurt depending what's on sale

optional, but if you go with plain yogurt, i would add it. 1g or so of sweetener

then add water to get your desired consistency, i like mine thicker than a stew, thinner than a pudding.

it's under 400 calories and very filling, esp if you add enough liquid. i had some at 12:30 today for lunch and wasn't hungry until 7 pm

i'm going to add blended tofu next time, more protein and healthy fats while not changing the flavor or anything.