Skinny Pea Soup
2 cups frozen peas
2 cups water
1 onion
2-3 gloves garlic
2 stalks of celery
salt and pepper to taste
Combine all ingredients in a pot and bring to a boil.
Let simmer for 20-30 minutes. ( make sure the celery is soft )
Pour all contents into blender or food processor. Blend until smooth.
Add seasonings to taste and serve.
Yield 4 servings
60 calories per serving
Let Us be Skinny
2-3 large lettuce leafs ( I like iceberg! )
1/3 cup fake ground veggie meat
1 slice of onion, diced
1/4 cup corn
1 Tbl mustard
Combine meat, onion and corn in a pan for 2-3 minutes. ( until hot )
Assemble lettuce wraps, topping with mustard. Enjoy!
Note: substitute mustard for salsa, or other low cal sauce for a variety
Yield 1 serving
80 calories
Soupadoop
1 onion, chopped
3 carrots, cut into medallions
1 head of broccoli, cut small
2-3 cloves of garlic, sliced thin
1/4 cup of quinoa (optional)
3 cups vegetable broth
Salt & Pepper to taste
1 Tbl red chilli flakes
1 tsp basil
1 tsp tarragon
Combine all ingredients in a pot, bring to a boil and let simmer for 15 minutes.
Add seasonings to taste
Yields 4-5 servings ( you can keep adding vegetable broth to thin it out, 10 cals per 2/3 cup)
Entire recipe: 260 calories
Forgive Me Not Pizza
1 weight watchers wrap
1/4 cup tomato sauce
1/4 cup daiya
+ your favourite veggies
I like:
3 mushrooms, sliced
1/2 zucchini, sliced and halved
Arrange toppings on top of wrap like a pizza.
Heat oven to 350 and bake for 20 minutes
Yield 1 serving
220 calories
(tastes just like mashed potatoes!!)
1 cup of cauliflower
2-3 cloves of garlic
2 slices laughing cow cheese (optional)
salt & pepper to taste
Boil cauliflower and garlic for 5-10 minutes or until soft.
Drain and pour contents into food processor, with cheese and seasonings.
Serve hot!
Yield 1 serving
90 calories
Crema
(adaptation of an italian dessert)
2 cups unsweetened vanilla almond milk
--> I use 'blue diamond' brand w/ 40cals per cup
1 cup no calorie sweetener, like splenda or stevia
1 cup egg beaters originals
dash of cinnamon/nutmeg/vanilla extract (optional)
In a pan combine sweetener with milk until full dissolved, and hot (3-5 mins)
Stir constantly
In a sperate bowl set aside your egg beaters, when milk mixture is hot and fully combined,
pour mixture into bowl with the eggs, whisking constantly. (the whisking is VERY important
or you will end up with bits of scrambled-like eggs in your batch!)
Whisk quickly for about a minute, and pour back into pan
Here's the trick: keep whisking non stop, making sure to scrape all sides of the pan as you go,
the egg will cook and thicken up your liquid, if you want a more soupy substance, cook for 2-3 mins
For a more firmer substance continue cooking and whisking for about 5 minutes.
Pour into bowl and let side.
You can either enjoy this dish hot, warm, or even freeze it for about an hour before serving, if you want to try and trick yourself into thinking you're having ice cream!
There's many different ways to enjoy this recipe!
Yield 3 servings (1 cup per serving)
67 cals per serving
200 cals for entire recipe
More recipes will be added as I create them, don't worry!
For more low cal meals/snacks check out Here
Love Always,
Ana's Angel
xoxo
