These little chocolate meringue cookies are both easy, and good for satisfying cravings. You can make them with sugar, or sweetener, as well as any flavoring you want! They’re really customizable. I made mine red velvet (but you can’t really tell because I used a really dark cocoa powder lol)
Per cookie: 1.5 calories
Whole batch: 35 calories
Ingredients:
2 egg whites
¼-½ cup sugar or sweetener
½ tablespoon cocoa powder (I used a super dark Dutch Process cocoa, you can also leave out this if you prefer vanilla)
½ teaspoon vanilla extract
A pinch of salt
Instructions:
Preheat oven to 250F
Begin to whip egg whites in a bowl, adding in vanilla extract and salt when the eggs begin to get frothy
Once egg whites stiffen up slightly, add your sweetener. Add according to your preference. (I used about ¼ cup because I prefer darker chocolate)
Whip and add in cocoa powder
Stop when the egg whites form stiff peaks, and you can turn the bowl upside down without the egg white mixture moving
Make small, inch or so wide dollops of the meringue on a parchment paper lined cookie sheet. (If you’re extra af like me, use a fancy piping bag and tip uwu)
Place in your oven and bake for 25-30 minutes, before turning off the oven and leaving them in there to cool down with it for at least an hour. Do not open the oven door until the time is up.
Take them out, and bam! You got yourself some nice and crunchy lil boyos for you to enjoy.
I got 24 cookies out of this recipe, and the calories for each will vary depending on how big you make them. I really hope somebody tries this recipe and enjoys it! I know I sure did 🌸
Heat extra virgin olive oil in a wok (lol or a frying pan) (1 tablespoon is enough), add the vegetables (the sliced garlic, julienned onion, carrots and cabbage, and soy sprouts) and the soy sauce sauce. Cook for about 5 minutes over medium-high heat.
Follow the directions of your rice paper or soak it in hot water for 3-5 seconds
Add 2 tablespoons of filling near the middle, and tightly roll the wrapper, fold over the left side, fold over the right side, then the top and bottom, and paint a little water along the edge and close it up.
Heat plenty of extra virgin olive oil in the wok and when it’s very hot, add the spring rolls and cook them for about 1 minute or until both sides are golden brown.
Start by frying the celery, carrot and broccoli. Add half the soy sauce and a couple tablespoons of water because there’s no oil. Also this will help them soften.
Add pepper and any other spices you want (coriander seeds, nutmeg etc).
Once the vegetables have softened a little, add the zucchini, mushroom, garlic, vinegar, sriracha, sugar, and the rest of the soy.
Cook until softened, adding more water if needed to stop it burning.
That’s it! Serve it hot and enjoy x
Optional additions:
½ bell pepper – 10 cal (total 109)
1 tsp grated ginger – 3 cal (total 102)
2 tsp hoi sin sauce – 13 cal (total 112)
¼ cup cooked rice – 50 cal (total 149)
2 lettuce leaves (to have it like san choy bao) – 10 cal (total 109)
This recipe makes quite a lot of food but is low cal so it tricks your brain that you’re full, and other people think you’re eating enough!
💫 Let me know if you guys want me to post more recipes 💫
Start by heating up/sauteeing the broccoli and carrots in a frying pan
Once slightly cooked, mix in tomatoes and spices
Bring mixture to a simmer, adding in tofu
Sautee for about 5 minutes
Add in rinsed noodles, and mix together well
Let cook for another 5 minutes
I’m not good at captions, but this meal seriously fills you up for hours, and tastes crazy good considering it’s only 150 calories! Anyway, if you make it pls tell me how it came out/if you liked it!!
Lo-cal apple mini muffins. Light and easy snack – hand for size comparison. Taste great and only 20kcals each. Super filling and healthy.
Ingredients;
– 1.5 cups whole grain flour
– 1 tsp cinnamon
– 1 tsp nutmeg
– 1.5 tsps baking powder
– 1/3 cup olive oil
– ½ cup honey
– ½ cup Greek yoghurt
– 2 egg whites (you can add the yolks but I find them useless calories that you don’t need)
– 1tsp vanilla
– 2 apples
Method;
~Preheat oven to 220C or 450F~
1. Mix all dry ingredients together.
2. Cut one of the apples up into tiny cubes and grate the other.
3. Mix in the apple.
4. Whisk together oil and honey in a separate bowl.
5. Add all other wet ingredients to that bowl.
6. Pour wet ingredients into dry ingredients and mix well.
7. Spoon out into mini patty pans
8. Put in oven for 10 minutes.
9. Take out and enjoy!
It makes 54 muffins and they last nearly forever. Keep them in the fridge or freezer after about 2 days though or they will begin to dry out. Now you have a yummy, healthy snack ready with virtually no calories!
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