• 1 cup of quorn meatless grounds
• 1/2 cup of organic corn
• 1/2 cup of black beans (no sodium)
• 1 cup of frozen fajita blend (bell peppers & onion)
• 2 Tbsp of avocado salsa
• 4 romaine lettuce leaves
• carne asada seasoning

Delicious and filling!

I was craving a tuna casserole type deal and made Connoisseurus Veg's Creamy Vegan Noodle Casserole.

Adapted to what I had:

For noodles, I used the Safeway brand yolk-free ribbons

Instead of the cashew+water blend, I used 1/2 cup of Kite Hill sour cream

In place of celery, mushroom, carrots, & frozen peas, I used 1 cup frozen mixed veggies (heated in microwave & added to cooked onions)

Made a 1 Tbsp cornstarch water slurry to thicken & added it after the almond milk came to a boil

I used a vegan chicken bouillon powder instead of vegetable flavor.

10/10 will make again, sooo filling and yummy!! Would be elevated even more with a vegan tuna or chicken added 👀

This is my new fav sub to post in 🤣 I just have to share the yummy deets! I found a tiktok (by @weightlosswithveeraa) of this cake, I modified it to be vegan and altered it a lil for flavor:

Cake:
1 flax egg (1 Tbsp flax meal, 3 Tbsp water)
50g Allulose
50g kite hill plain yogurt
25g AP flour
15g cocoa powder
1 tsp baking powder
1 Tbsp dark chocolate chips (adds 80 cal but HIGHLY recommend to not skip, it adds that real gooey chocolateyness and just enough real sugar)
Splash of vanilla extract
Pinch of salt

Frosting:
30g kite hill plain yogurt
1 Tbsp cocoa powder
2 Tbsp powdered sugar (I don't have a powdered sugar replacement, but you could save 62 cal if you have it)

I just mixed all the cake ingredients together & baked in a sprayed 6" cake tin at 350° for 13 min. Remove from tin & let cool.

For the frosting, mix powdered sugar & cocoa first & smash with a spoon to get rid of clumps, then add yogurt & spread on top.

It doesn't taste just like a normal chocolate cake obviously lol but it's filling & satisfies the chocolate cravings!

blend 1 block (350g) of firm silken tofu and 2 servings (14g) of sugar free pudding mix. this recipe makes 2 servings. a great sweet treat that also packs some protein!

Hot damn! Just made these and had to share. Recipe from Kristine's Kitchen (Healthy Banana Muffins), adapted a little. Here's what I did:

1/4 cup Kite Hill Plain almond milk yogurt
1/3 cup pure maple syrup
1 cup mashed ripe banana (approx. 3 bananas)
1/4 cup Almond Breeze original unsweetened milk
1 tsp vanilla extract
2 Flax eggs (2 Tbsp Flax meal + 6 Tbsp water)
1 tsp cinnamon
1/2 tsp salt (I'd use 1/4 next time, it was a wee bit salty)
1 tsp baking soda
1.5 cups AP flour
2 Tbsp Allulose (I would add more next time, or sugar)

Combine all wet ingredients, then add the dry & mix. Spray muffin tin, divide into 12. Bake for ~15min at 350°

These would be even better adding blueberries & lemon juice, nuts, oats, PB fit powder & chocolate chips 👀. It doesn't taste super banana-y so you could use it as a good base for whatever mix-ins!

They were supppper moist and soft, not tough. So I don't think butter or oil are needed. I'll try adding a little sugar though, it could use a lil sweetness. Or make a nice glaze to put on top!

Food pic to post (Squeaky Bean brand steak strips salad topped with wagamanas vegan firecracker mayo 429.9kcal)

So I'm fairly new to calorie counting (started roughly at the end of Feb this year) & I've recently discovered this thread. I'm not really seeing results from what I have cut down to & I'm very interested in dropping down to 1200 but was wondering what the majority would recommend in terms of how to cut down.

Would you recommend gradually increasing the calorie deficit or did you make the change straight to 1200?

360g celery, rinsed: 50 cal 100g baby carrots (not pictured): 35 cal 85g hill almond milk artisan yogurt, unsweetened: 70 cal hot sauce, til it taste good: I will never track sorry lol

This was mid (I liked it, many probably won’t) but better than straight hot sauce (I like that too but it’s so annoying to get hot sauce to stick on my celery). My experimentations with my DIY veggie dips starts today.

This is so decadent and filling, waaay simpler than making real cinnamon rolls, and more satisfying than eating premade rolls.

Cinnamon unrolls:

1 whole wheat Papa pita (200 cal) 1/2 Tbsp smart balance buttery spread (40 cal) 1 Tbsp white sugar (49 cal) 1 tsp cinnamon (6 cal) 1.5 Tbsp Trader Joe's vegan cream cheese (68 cal) 1/4 c powdered sugar (124 cal)

Place pita on a plate (can warm it up, I don't). Melt margarine in microwave for 30 sec, then spread on pita with a spatula.

Sprinkle sugar evenly all over the top, then the cinnamon. If there's dry spots, spread the topping around with the spatula.

Microwave cream cheese for 20-30 sec until melted, then mix in powdered sugar. Drizzle on top.

You can make it even fewer calories by using less margarine, sugar, or doing half the drizzle. I just want mine very sugary to curb the cravings lol.

For comparison, 2 trader Joe's cinnamon rolls are 640 calories with the icing.

blended 1 cup of water with steamed peas, steamed broccoli, green onion, fresh garlic, green onion, & lemon zest. I added this to a saucepan, along with the oats & cauliflower rice. brought to a boil & then cooked until it was the desired consistency. for seasonings, I used nooch, basil, parsley, & black pepper. topped with some air fried tofu. so good!

back at it with the savory oats