Calories In That

121 calorie meal, the breakdown: Raspberry Chocolate Muffin Tops (121 cal) These muffin tops are huge and fill you up. They’re made with Greek yogurt and have great flavor and texture. This recipe is adapted from my blueberry breakfast cake recipe. Raspberry Chocolate Muffin Tops 3/4 cup protein milk 1 3/4 cup flour 1/4 cup egg white 10 oz nonfat vanilla Greek yogurt 1 teaspoon vanilla extract 1/2 cup old fashioned oatmeal 1/4 cup sugar 1/2 teaspoon baking soda 1 tablespoon baking powder 1/2 teaspoon salt 1 cup frozen raspberries 1/2 cup chocolate chips Sprinkling turbinado sugar Add all liquid ingredients in the bowl with the oatmeal. Let soak for a few minutes while you preheat oven (400) and gather the other ingredients. Add remaining ingredients (except chocolate and raspberries) and mix until combined. Add the chocolate and raspberries last. Scoop onto baking sheet. Bake until a toothpick comes out clean, about 15 minutes in my oven. I cut it into 12 slices for. This #recipe made 15 muffin tops at 6 G protein and 121 calories each! Note: to make a #vegan version, substitute nondairy milk for the protein milk, and eliminate the Greek yogurt and egg, for equal weight of mashed banana. #countingcalories #caloriecounting #healthyfood #breakfast #muffinrecipe #recipes #blueberries #healthyeating #healthyeatinghabits #healthylifestyle #yummy #cakeforbreakfast #healthybaking #lowcaloriemeal #recipe #lowcalorierecipes #lowcalorie #lowcal #greekyogurtrecipes #protein #proteinrecipes #eatinghealthy #nutrition #nutritionfacts #greekyogurt #bakingfromscratch #muffintops #healthymuffins

128 calorie meal, 6.2 g protein, the breakdown: 🫐 Blueberry Breakfast Cake (128 cal) My kids call this “Blueberry Breakfast Cake,” but the joke’s on them because there’s no butter/oil and each slice has over 6 g of protein and only 128 calories. It has a killer cakey texture, and perfect with a cup of coffee/tea to start the day. This #breakfastcake or #muffincake is also amazing with raspberries or strawberries or any other fruit you like! Recipe below. Blueberry Breakfast Cake 3/4 cup protein milk 10 oz nonfat vanilla Greek yogurt 1/4 cup egg white or whole egg 1 teaspoon vanilla extract 1/2 cup oatmeal 1 3/4 cups all-purpose flour 1/4 cup sugar lemon zest from 2 lemons 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 pint fresh or frozen blueberries Sprinkling (20 g) turbinado sugar Add all liquid ingredients in the bowl with the oatmeal. Let soak for a few minutes while you preheat oven (400) and gather the other ingredients. Add remaining ingredients and mix until combined. Evenly spread into a greased 9x12 cake pan. Sprinkle with blueberries and turbinado sugar. Bake until a toothpick comes out clean, about 15 minutes in my oven. I cut it into 12 slices for 128 calories, 6.2 G protein each. This recipe can also easily be made into muffins following the same method. Note: to make a #vegan version, substitute nondairy milk for the protein milk, and eliminate the Greek yogurt and egg, for equal weight of mashed banana. #countingcalories #caloriecounting #healthyfood #breakfast #muffinrecipe #recipes #blueberries #healthyeating #healthyeatinghabits #healthylifestyle #yummy #cakeforbreakfast #healthybaking #lowcaloriemeal #recipe #lowcalorierecipes #lowcalorie #lowcal #greekyogurtrecipes #protein #proteinrecipes #eatinghealthy #nutrition #nutritionfacts

494 calorie meal, 48 g protein, the breakdown: Pad Thai (189 cal) Chicken Satay (229 cal) Spicy Peanut Dipping Sauce (74 cal) I had a request for Pad Thai, so here we go! And I love getting recipe requests, so DM me whatever you’d like to see me make #lowcal. To make the Pad Thai efficient (on calories), I used half zucchini noodles and half traditional rice noodles. It’s loaded with flavor and texture too. I’ll share the recipes for all 3 below. This base Thai Sauce is used in the spicy peanut dipping sauce, the Pad Thai, and used to marinate the chicken. These quantities are enough to make all 3. Simply whisk all the ingredients in a bowl and set aside (can #makeahead). 1 teaspoon turmeric 1 teaspoon onion powder 1 teaspoon garlic powder 2 tablespoons fish sauce 1 tablespoon garlic chili paste Zest and juice of 2 limes 1/2 cup brown sugar 1/2 cup soy sauce Spicy Peanut Dipping Sauce 6 tablespoons peanut butter powder (I use @pbfit.official) 1/3 of Thai Base Sauce (recipe above) 6 tablespoons water or stock 1/4 cup coconut cream Whisk all ingredients together until smooth and set aside. Note— I could drink this straight from a cup 🤪 Chicken Satay 1-2 lbs chicken tenderloins 1/3 Thai Base Sauce (recipe above) slice the chicken tenderloins in half into long strips. Marinate in bowl a couple hours or overnight. Put 2-3 on each skewer. Place oven rack on highest setting, set oven to broil. Broil 3-5 minutes on each side. Pad Thai (#vegan) 1 chopped onion 1 package zucchini noodles 4 cloves chopped garlic 2 teaspoons fresh ginger 1 cup julienned carrot 1/2 cup chopped peanuts 1/2 cup green onions 1 package traditional rice noodle 1/3 Thai Base Sauce (recipe above) First boil noodles according to package directions, drain, rinse, and set aside. In the same pan sauté garlic and onion. Once translucent, add ginger and zucchini. Cook a couple minutes and then add remaining ingredients and the Thai Base Sauce. Reduce slightly, and enjoy! #countingcalories #caloriecounting #calories #thaifood #homemadefood #homemadethaifood #spicypeanutsauce #healthy #heathyfood #recipes #healthyrecipes #yummy #healthylifestyle #dinner #healthydinner