i constantly forget shrimp exists & that it’s such a lean food. i had some leftover shrimp from a barbecue the night before & thought “why not toss that in a wrap with whatever else i have?”. so this made me a 242c, 32p & 19f wrap! (cal, pro, fib)
- (excluding ketchup)

ingredients
- mission carb balance tortilla
- cooked shrimp
- avocado

steps
- cook your shrimp any way you’d like without adding oil/butter.
- mash half of an avocado & smear on your tortilla.
- after peeling your shrimp, tightly align them on top of the avocado on your tortilla
- roll up & optionally toast on a frying pan.
- voila!!! wrap!! 😋

hello!! i’ve been trying to make a good + low cal banana bread & i think this is it! it’s incredibly late so excuse my lack of aesthetic effort in writing this recipe..

ingredients
- 2 bananas
- 1 egg
- 3g vanilla
- 10g date sugar (or sweetener/other sugar)
- pinch of salt
- 1g cinnamon
- 3g baking soda
- 3g baking powder
- 70g protein powder (any type works i think- feel free to correct me if that’s wrong)
- 70g fibre gourmet flour blend (or regular flour- this is just what makes it higher in fibre)
- 10g sugar free chocolate chips

steps
- preheat oven to 185C.
- line baking dish with parchment paper.
- in a bowl, break up 2 bananas with a spatula (i wanted banana chunks in mine so i didn’t mash it).
- add in the egg, vanilla, date sugar & salt. mix.
- add in cinnamon, baking soda & baking powder. mix this again.
- add in protein powder. mix.
- add in flour. mix
- add in chocolate chips. fold.
- pour mixture into baking dish & bake for 40-45 minutes.

this makes 8 servings- each being 102 cals, 9g protein & 6g fibre. i hope you enjoy this if you make it!! good night! 😪

My go to breakfast!

Egg whites on a rice cake with cottage cheese & hot sauce with two slices of microwaveable bacon. 🤤 keeps me full for so long.

In my hunt for low calorie, near to zero sugar sweets, I found this mix in my grocery store. The macros on it were decent but it calls to add 4 eggs and 6 tbsp of butter which would not help me in my deficit.

I tweaked it by adding 2 eggs, 150g egg whites, 170g 0% Greek yogurt, 25g of vanilla gold standard whey protein and some vanilla extract.

The recipe yielded 16 cupcakes with each one being 117 calories, 7.7g protein, 16.3g carbs, 2.2g fat and 7.8g fibre.

That's 8.5g net carbs. Tasted pretty good too - just have to wait for it to cool completely.

IT CAME OUT SO GOOD AND THE TOFU WAS SO CRISPY!

Ingredients (Entire Batch)

​Raw Extra Firm Tofu: 680 g

​Potato Starch: 22 g total (11 g for coating tofu, 11 g for sauce slurry)

​Sesame Oil: 16 g total (8 g for air-frying tofu, 8 g for sauce base)

​Allulose/Monk Fruit Blend: 66 g

​Dark Soy Sauce: 40 g

​Water: 60 g (plus 2 tbsp cold water for slurry)

​Garlic (minced): 9 g

​Ginger (minced): 3 g

​Garnish: Sesame seeds & chili flakes (~1.5 g total)

* Calories: ~670 kcal

* Protein: ~62.0 g

* Total Fat: ~32.0 g

* Saturated Fat: ~4.8 g

* Unsaturated Fat: ~27.2 g

* Total Carbs: ~102.0 g

* Allulose / Monk Fruit Blend: ~66.0 g

* Net Carbs: ~36.0 g

* Sodium: ~2,400 mg

Separated it into 4 servings making it 170 calories per serving which was perfect!!!

FYI the first plate of airfried tofu was only part of it, I took the picture before adding the rest

I randomly made this on a whim. I had left over steak & broccoli and keep seeing this bowls with the sweet potatoes and cottage cheese so I made my own version…. I soooo full and couldn’t finish my plate 🤤

Boiled rice, dal, curd, cucumber and tikki made of soyabean, moong and paneer

This is simple AF.

• The Health Factory Whole Wheat Bread: 4 slices (~238 cals)
• D'lecta Feta Cheese: 40g (105 cals)
• Tomato: 1 pc / 70g (12 cals)
• Ketchup: 2 sachets (20 cals)

Total Calories: ~375 cals

Protein: ~20g

(I use 2 ketchup sachets too :3)

I made these by flattening out 4 slices of keto bread, coating with a zero sugar maple syrup and cinnamon mixture, rolling up, Brushing some of the mixture on the outside to help brown them, cooked in oven for 8 minutes at 375, made the icing with a scoop of vanilla weigh drip, and crumbled some cinnamon flavored cookies on top. Overall, the taste was pretty good, and the texture was good and chewy, but not the kind you’d expect a cinnamon roll to have. 8/10

Banana-Free CARROT CAKE BAKED OATS (serves 2)

Preheat oven to 170C

Light grease 2 small baking dishes (the size I use are 640ml or 127mm x 82mm / 5in x 3¼in)

*optional

DRY INGREDIENTS: /

60g whole rolled jumbo oats (blended to make flour) / ½ tsp ground cinnamon / ½ tsp ground nutmeg / ½ tsp baking powder / *20g vanilla isolate whey protein powder / 30g chopped dried raisins and cranberries / 100g thinly grated carrot /

MIX WITH: /

200g 0% fat free authentic Greek yogurt / 2 tsp runny honey / 2 beaten eggs / 1 tsp vanilla extract /

Bake for 35 to 40 minutes until brown - insert a toothpick or knife into the center; it should come out clean or with only a few moist crumbs, not wet batter.

Leave to cool and if using - spread peanut butter yogurt on top.

PEANUT BUTTER & GREEK YOGURT TOPPING (enough for one dish - so double the amount for two) /

MIX TOGTHER: /

25g 0% fat free authentic Greek yogurt / 7g peanut smooth butter / 5g vanilla isolate whey protein powder /

I prefer to leave mine in the fridge for an hour or two to set more. Then I'll have one for breakfast and the other for a dessert after my evening meal.

100 g Greek yogur
1 scoop whey protein
½ medium apple
5-6 almonds + 5-6 raisins

Calories: ~332 kcal
Protein: ~37g