THE Low Calorie Recipe Thread of Awesomeness

I can’t edit my posts using the app for some reason. But I wanted to add that this fudge tastes REALLY quite good! But not very much peanut butter flavor, so I couldn’t call it chocolate peanut butter fudge. The PB Fit still adds some dimension to the flavor, and absorbs liquid to help thicken the fudge.

Cabbage Shirataki “Ramen”

15 g/ 2 tbsp minced red onion (6 cal)
10 g/ 2 tsp minced garlic (10 cal)
2.5 tsp chopped fresh chives (2 cal)
2 tsp Roasted Beef Better Than Bouillon (20 cal)
2 tbsp nutritional yeast (40 cal)
122 g/ 2 cups finely chopped cabbage (30 cal)
1 package Nasoya Pasta Zero Spaghetti shirataki noodles (30 cal)
2 tsp potato starch (22 cal)
1.5 cups + 2 tbsp water, divided

Drain the Shirataki noodles & rinse well with hot water in a strainer. Run a knife across them a few times on a cutting board, so they’re not too long.

In a pot over medium-high heat, sauté the onions, garlic and chives in a small amount of water (2 tbsp) until softened and the water is almost gone. Add the boullion paste and nutritional yeast, stir well. It will quickly start to stick to the bottom of the pot. Add 1 cup water, stir & use spoon to deglaze the bottom of the pot.
Add the cabbage & Shirataki noodles & bring to a full simmer/ low boil. Stir the potato starch into 1/2 cup (cool) water. Pour into pot, stir well & bring back to a simmer. Turn heat down to med-low, simmer, stirring occasionally, until liquid has thickened, about 3-5 minutes.
Let sit until cool enough to eat, garnish with black pepper to taste. Enjoy!

Makes 2 servings, or you can eat the whole pot.
Per 1/2 recipe:

80 calories
16 g carbs
.1 g fat
5.2 g protein
2.3 g sugar
4.8 g fiber
702 mg sodium

Compared to packaged ramen, this is no-brainer way healthier. Yes, it’s high in sodium, but it’s still less than ramen noodles, and satisfies in the same way for less than half the calories, is high in calcium and fiber, and actually has some protein and B-vitamins.
You can make this vegan by using a different Better Than Bouillon base, like seasoned vegetable or roasted garlic.
This is a versatile recipe. You can change up the herbs, the bouillon flavor, add other veggies, crack an egg into it, add tofu or meat, use less or no bouillon for lower sodium, etc.

FABRICWOMAN wrote: »

For your frankencrepes you mention the weight in grams for the cauliflower. Is that a small, medium or large head of cauliflower? From the U.S.A. Sorry, but I do want to get this right. They look delicious and the pizza looks so good that I want to attempt it. Thanks for the recipes. Keep them coming.

I highly recommend getting a food scale I’m in the USA too 🇺🇸
I used roughly 1/2 to 2/3 of a medium-sized head of cauliflower, I think. It was a lot of cauliflower; I had to process it in two batches in my food processor. You could probably get away with an entire small-ish head?
And it is definitely Baking Powder. Sorry for my mistake in the directions.
I hope these turn out great for you! Let us know how it goes. If your batter seems too thick, due to too much cauliflower, just add a few more Tbsp of egg whites or a little water and it should be fine. If it ends up too runny, like thinner than pancake batter, just add more flour.

Vegan Scrambled Breakfast Burritos
For volume eaters!

72.6 g /7-8 small white mushrooms, sliced (16cal)
25 g /1/4 cup chopped green bell pepper (5 cal)
19 g /a big handful fresh spinach (4 cal)
61 g extra firm tofu, hand-crumbled (100 cal)
5 g /5 sprays olive oil cooking spray (10 cal)
9 g /1 small stalk chopped green onion (3 cal)
4 tbsp chunky medium salsa (20 cal)

Seasonings: fresh chives, salt, pepper, turmeric, onion powder, garlic powder, parsely, oregano to taste (2 cal)

Add cooking spray to pan over medium heat. Sauté the mushrooms & bell pepper until mostly cooked, then add the tofu & spinach & cook until spinach wilts. Season as you go, to taste. Add green onion & salsa (& fresh chives if using) at the end. The salsa will help deglaze the pan if anything starts to stick. No more than about 4-5 mins total cook time.
Makes enough filling for 2 generously filled burritos.
I had this for breakfast with 2x 90-cal taco sized tortillas, for a total of 340 calories. It was very filling and satisfying.

Per recipe (filling only):
160 calories
16.9 g carbs
7.1 g fat
14.8 g protein
7.8 g sugar
6 g fiber
560? mg sodium

Skinny Peanut Buster Parfait

2/3 cup/ 85 g Halo Top Vanilla Bean light ice cream (100 cal)
.75 oz redskin Spanish peanuts (120 cal)
4 tbsp/ 10 g Fat-Free Reddi Whip (10 cal)

Fudge Sauce (30 cal)
2 tsp cocoa powder
1 tsp PB Fit peanut butter powder
1 tsp granulated erythritol
.5 tsp granulated sucralose
.5 tsp sugar
1/16 tsp vanilla extract
1 tbsp unsweetened vanilla almond milk
tiny pinch xanthan gum

Mix the dry fudge sauce ingredients until thoroughly combined in small container. Add vanilla & almond milk, stir well. Let sit in fridge at least a few hours. It thickens into this lovely, almost pudding-like consistency! Stir well again just before serving.

Layer the ice cream, peanuts, and fudge sauce to your heart’s content. Top with fluffy whip.



Skinny PB Parfait: 230 calories
12.3 g fat
254 mg sodium
29 g carbs
7.3 g fiber
13.4 g sugar
13.3 g protein

Regular DQ PB Parfait for comparison: 710 cal
31 g fat
350 mg sodium
95 g carbs
3 g fiber
71 g sugar
16 g protein

Wow.

PAPYRUS3 wrote: »

regarding that DQ PB Parfait...so scary cause as a little kid, that's what I'd always have when my family went there...

I’ve had my fair share of these throughout my life... I’m just slightly grossed out by the nutrition profile now. I don’t think I can handle that much sugar all at once anymore.
And Dangit!
The Skinny PB Parfait has 260 cal total, not 230. Oops.

I hate this app almost as much as I love it. Had a post all done, and the app crashed as I was uploading a photo. Not the first time it’s happened either. I was stupid and hadn’t copied my text yet. I wish the app wasn’t so buggy. It crashes on me randomly almost every day. Now I have to start over. /rant

I’ve been working on an interesting experiment: Cauliflower Noodles.
I just attempted this for a third time (first was ok and second was DISASTROUS), and I think I’m close. My only complaint is that these were a little soft on the bottom and I had to be very careful removing the baked pasta sheet from the parchment paper. Any suggestions for how to get these to cook drier on the bottom without upping the calories significantly would be appreciated.

Caulinoodles

600 g (1 whole small head) raw cauliflower

Wash, cut, and steam the cauliflower until soft. Let cool.
Squeeze the water out of the cauliflower as much as possible using a nut milk bag, reserving the cauli-water in a bowl. Weigh the pulp. Squeeze more water out or add a little water back in to yield 375g.

Put cauliflower pulp into food processor with:
22g/ 6-7 tbsp instant potato flakes
18g/ 2 tbsp arrowroot starch
5g/ 1.5 tsp xanthan gum
40g/ 5 tbsp all purpose flour
1 large egg
1 tbsp liquid egg white

Combine in food processor about 2 minutes, until smooth.
Spread on parchment paper on a cookie sheet (18x12?) as evenly and smoothly as possible. Will cover the entire bottom of the pan. Bake at 300 F for 30 minutes.
Let cool completely. Carefully separate the pasta sheet from the parchment paper. Roll up like a cinnamon roll and cut into thin slices. Unroll the slices into noodles.

The caulinoodles were surprisingly flexible, soft and similar to regular fettuccine, just thicker and less chewy.
I weighed the resulting noodles and the final weight was 300g. Recipe made 3 servings of 180 calories each, which was about 1 1/3 cups. So you get a little more volume for less calories than regular pasta, plus it’s made of mostly cauliflower so that’s pretty cool. Much more nutrient dense!