di3t-cherryc0la

Latest Posts by di3t-cherryc0la

mary magdalene is patron saint of perfumers.. one must imagine her scrolling through fragrantica…

i'm literally the priest's favorite sacrificial lamb because i am so docile and sweet and i hold very still when they put the rope around my neck and i trot along so happily while they lead me to the altar and they do not even have to tie me down because i lie so very still and only bleat once or twice in my lovely lamb voice and when the knife comes down it cuts through me like butter and i offer no resistance and i bleed so prettily all over my new white wool and my guts all unspool like the most beautiful shining yarn and my eyes are animal and dumb and hold no accusation and every time i die i come right back as another little lamb because the priest loves me so so much and he always chooses me for the sacrifice every time and he always places one hand on my small and twitching nose to calm me while he lifts the knife and he doesn't do it for the other lambs only me because i'm his favorite

absurdism ruined me mentally too (in a good way), idk how it works when you learn it in class or anything but my intro was this video

https://youtu.be/Jv79l1b-eoI?si=HOpgTy27Cmmr_uTU

and i haven’t been the same since

ps: same anon that just refound your side blog -💛

ahhh you're a star!!! i'm going to watch this tonight :') i wrote one of my final essays last year on samuel beckett's waiting for godot and that's why i ended up researching absurdism – if you haven't read beckett's play or camus' essay "the myth of sisyphus" i highly highly recommend! i think pdf versions of both are fairly accessible online <3

Omg I’m so sorry for the inconsistency😭 was feeling rlly shitty about my body and felt like a fraud for attempting to be so disciplined. In summary I chewed and spit a lot of sweets and junk but I found a scale and came out to be 104.9 tonight!

Food Log: 9/14

Hey everyone! I’ve let myself go a lot over the summer from being in IOP but now I’m motivated to get back to my lw, or maybe even my ugw :) So, I’m gonna start tracking my food each day and upload it here, as well as do some fasting

Breakfast:

Sugar-free Gum (5 cal)

Black Coffee (15 cal)

20 cals

Lunch:

skipped

Dinner:

Tilapia Fish (218 cal)

Broccoli (31 cal)

Cauliflower Rice (35 cal)

284 cals

Total: 304 cals

would today technically be an OMAD? Or does black coffee break a fast idk😭 I was aiming for a fast today but lmk if I made any errors here

Males and females are never victims of one another but both victims of the species, so man and wife together undergo the oppression of an institution they did not create. If it is asserted that men oppress women, the husband is indignant; he feels that he is the one who is oppressed - and he is; but the fact is that it is the masculine code, it is the society developed by the males and in their interest, that has established woman's situation in a form that is at present a source of torment for both sexes.

Simone de Beauvoir, The Second Sex, 1949

♡ LOW CAL BANANA CREAM PIE (about 130 cals) ♡

you just have to blend some regular plain non fat yogurt, one banana and half a box of sugar free instant banana cream pudding mix.

~ pinterest link btw: https://pin.it/6OZ65z2 ~

found this 100 kcal single serve brownie looks amazing omg

Brooklyn Farm Girl

100 Calorie Brownie - Healthy Single Serving Brownie Recipe

100 CALORIE Brownie is a healthy single serving brownie recipe ready in 1 minute! This easy recipe makes a fudgy chocolate brownie for one i

Wanted to binge but didn't 🫡 niway here's some recipes from edtwt. Hate that place but the recipes are good

(Sorry for the crappy screenshots)

Reading, Watching and Listening to Beauty Standards - Saarah

Trigger Warning: This post contains references to eating disorders; reader discretion is advised.

Visit https://www.beateatingdisorders.org.uk/ for help.

This essay will be exploring how beauty standards affect women. There were many ways to approach this but I feel what would perhaps be more interesting is how certain types of media engage and educate audiences on the matter.

It would be dishonest if I were to say I have always been conscious of these societal beauty standards; it would be further incomplete if I were not to include the standards of beauty placed on men who are represented by more muscular ideals. Physical attractiveness is something all of us are judged against. Scientifically, it results in successfulness in procreating. Why then are we beholden to these standards by society, to look conventionally pretty, groom oneself a certain way and attempt to show ourselves in our best light physically?

Outside of genetics and biology and inheriting features from our biological parents, there isn’t a lot we can do to change our look. It is largely outside of our control, and for most of us, our paycheck. The British Association of Aesthetic Plastic Surgeons (BAAPS) reported that women had 92% of all cosmetic surgery in the year 2019. While for men, this figure was only 8% respectively. For men a rhinoplasty was the most popular procedure, for women the rhinoplasty came in 6th after breast augmentation (implants or enlargement) or reduction, abdominoplasty (tummy tuck), blepharoplasty (eyelid surgery) and liposuction (removal of fat). My essay however, will focus on society’s fascination with body weight.

Society is constituted of the people around us, our networks, friends, families and colleagues. It is in the media we consume; the celebrities, the books, the films and television we watch. I have selected a book, a film and a music video to discuss this heavy subject, one of society’s biggest social taboos.

Firstly, the book is one I read a few years ago and one that shaped my opinions on this matter: Tyranny by Lesley Fairfield. If ever there was the one book for someone curious about this subject, weight and body dysmorphia, this is one I would press on any willing reader. Fairfield is someone who has for thirty years struggled with anorexia and bulimia. Fairfield writes candidly about how her thoughts take over and control her behaviour and self-destructive patterns. For me this was the first book I read on the subject, and it was the most educational. It taught me how society has a limited view on the feminine ideal and more often than not, it has nothing to do with “health”.

With weight, especially when you're a woman, everyone feels entitled to speak with you about it publicly. Are you pregnant? Dieting? It comes up over a shared meal, when asking if you'd like to have something to eat or, when you haven't seen someone in a long time. It's a shallow thing but people do speak up when they see a change. Plus, these days, it seems as if everyone is in the business of getting in shape…

Weight bias has become a prevalent, socially acceptable form of prejudice and discrimination. In a study by Falkner et al. titled Mistreatment due to weight: prevalence and sources of perceived mistreatment in women and men (1999), a sample of healthy adults (187 men and 800 women) enrolled in a weight gain prevention program recounted their experiences on the matter of weight bias. 22% of women and 17% of men reported weight-related mistreatment. The most commonly reported sources of mistreatment among women were strangers (12.5%) and a spouse or loved one (11.9%) (source: pubmed). Curiously this is not something only the morbidly obese people experience, the study noted. We all have an experience.

A more recent study: A Picture of Health (2016) by Credos et al. found that 41% of boys feel that the portrayal of men in media images is unrealistic. ‘Adults, as well as young people are finding themselves with issues surrounding body image. (Safeline 2021). We see heavily filtered images, badly filtered images on our apps, social networks and magazines. Where there could be an opportunity to help with body image acceptance, instead we find stereotypes, poor representation and incorrect language like ‘thin’ for anorexic sufferers, and the ‘fat humour’ so prevelant in US televisions shows.

Perhaps unexpectedly, it has fallen on our role models to help us feel better. Before we had the more popular clothing retailers offer larger sizes of clothing to fit plus-size women, we had body-positivity champions. My personal favourite is Meghan Trainor, but big stars like Demi Lovato and Beyonce also come to mind. The second media I selected is Meghan Trainor’s All About That Bass 2015 song and accompanying music video. It has a memorable message of self-acceptance but was criticized for not empowering every body type. Despite this it reached number 1 in 58 countries. It was relatable and for many people, it was refreshing to hear.

The final media I selected was ‘To the Bone’ a film starring Lily Collins (2017) who plays an recovering-anorexic woman. This was like the other two pieces of media I selected, about conquering a life-long battle and finding your own identity. It is a harrowing depiction of what can happen when beauty standards limit and reduce a person, by going too far. The character’s desires are more complex than wanting to be thin or prettier; she wants to be comfortable, and her reasons are complicated. I selected this because I felt it showed the extreme of body dysmorphia and society being an underhand entity in what shapes us and who we go on to become.

To conclude, this essay is only a brief perusal of the influence beauty standards hold. The media I selected all have their own place in a much broader discussion. Some of these will be triggering, others will be life affirming, but they all exist as art works which can educate and be forces for positive, radical change, embracing identity and not image; and ultimately, standing up to beauty standards.

References:

BAAPS statistics available here: https://www.theprivateclinic.co.uk/blog/baaps-releases-cosmetic-surgery-2020-annual-audit/

How body image is portrayed in the media | Safeline - Believe in you - Surviving sexual abuse & rape https://www.safeline.org.uk/how-body-image-is-portrayed-in-the-media/

Mistreatment due to weight: prevalence and sources of perceived mistreatment in women and men - PubMed (nih.gov) https://pubmed.ncbi.nlm.nih.gov/10574516/

NOTE:     Sorry for the long introduction, in some ways in contains an addendum which explains the gaps and breakdowns in my undergraduate performance. Also I’m sorry that notes are not a traditional way to begin a critical essay

  There are many reasons why Nabokov is not a household name in the same way that classical lyricists such as Shakespeare, Robert Frost, and T.S. Eliot might be to your average college graduate. For, Vladimir Nabokov once wrote the most morally questionable book of the 20th century. Plastered around Spain you might notice the sardonic ire that taints storefronts labeled Lola, Lolita, and worst of all Sweet Lolita. For a second I imagined myself capable of writing a thesis on the history of the book, but as I dove deeper into the subject my frustrations boiled until I quite literally lost my mind.

Keep reading

115 Calorie Muffins!

This recipe can be adjusted to be Vegan and Gluten Free!

You read that correctly! This is a 115 Calorie Muffin Base! Muffins tend to be quite high in calories so I apologize it can't be lower! These flavors are all under 125 calories, but I imagine you can experiment with the base which is a little under 100 calories!

This was inspired via a request by singing in the rain!

Ingredients + Supplies (See Bottom for Flavoring)

2 cups flour (All Purpose or Gluten Free)

1/3 cup granulated sweetener of choice

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup milk (Cow, Almond, etc)

2 tablespoons olive oil

1 large egg (or Egg Alternative, measurement varies per alternative)

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12 Count Muffin Tin

Large Bowl

Liners (Optional)

Instructions

1. Preheat the oven to 200C/400F. Line and grease a 12-count muffin tin with muffin liners.

2. In a mixing bowl, whisk together the dry ingredients. In a separate bowl, whisk together the wet ingredients. Add the wet ingredients into the dry ingredients and mix until just combined. Fold through the mix-ins of choice.

3. Divide the muffins between the 12 muffin liners. Bake the muffins for 18-20 minutes, or until a toothpick comes out clean.

4. Remove the muffins from the oven and let them cool in the muffin tin for 10 minutes, before transferring to a wire rack to cool completely.

Nutritional Information

(does not include information for flavorings, this is just for the muffin base)

Serving: 1muffin 

Calories: 100kcal

Carbohydrates: 17g 

Protein: 3g

Fat: 4g

Sodium: 96mg 

Potassium: 55mg

Fiber: 1g 

Vitamin A: 55IU

Calcium: 48mg 

Iron: 1mg

NET CARBS: 16g

Flavoring Options

- Lemon Blueberry : 1/2 Cup of Lemon Zest (+ 2 Cals per Serving) and 1/2 Cup of Blueberries (+ 6 Cals per Serving)

- Apple Cinnamon : 1 Finely Chopped Apple ( + 8 Cals per Serving) and 1 Tablespoon of Cinnamon ( + 2 Cals per Serving)

- Banana : 2 Mashed Bananas (+ 18 Cals per Serving)

- Pumpkin : 1/2 Cup of Pumpkin Puree (+ 3.5 Cals per Serving)

You can also probably experiment with other add-ins, but I not 100% sure how they'd work out!

99 cal. pancakes!

I have officially perfected my pancake recipe.

They do not even taste like ED and it's 99 calories for 6 small pancakes! ( see picture)

Ingredients:

1 +1/2 tablespoon flour 42 cal

1 egg white 15 cal

2 table spoons low cal milk ( I used soy milk) 12 cal

Applesause or 30 g of banana :30 cal. (Idk how much applesause you are supposed to use since the one I used is homemade and was only 1 apple, so I used half of that =30 cal)

Cinnamon 0 cal

A sprinkle of baking powder 0 cal

Sweetener 0 cal

Steps

Beat the egg whites in a separate bowl until stiff peaks form.

Mix the other ingredients in a separate bowl, starting with the dry ones ->wet.

Mix in the egg whites into the bowl with wet and dry ingredients.

Fry on medium to high heat, use a spoon to portion and flaten out the pancakes.

Please note that u can cut the calories by choosing a milk alternative with fewer calories. The one I used had 40/100 ml.

Enjoy!

Gluten Free Skinny Lemon Bars - 174 kcal/4g protein

Servings: 8 - 174 kcal/4g protein per serving

Crust

1/2 Cup Gluten-free baking flour

1/2 Cup Unsweetened coconut flakes

1 Tbsp Coconut Flour

1/4 Cup Granulated sweetener (Truvia or Coconut Sugar)

2 Tbsp Coconut oil melted

1 Tbsp Honey or sticky syrup

1 Tbsp Water warm

Filling

3 Large Eggs

1/4 Cup Honey or sticky syrup

2 Lemons Juice and zest

1 Tbsp Gluten-free flour

1. Preheat oven to 350 F and prepare a 9x13 inch loaf pan with parchment paper and non-stick spray.

2. Place all crust ingredients into a food processor and pulse until combined. Press the crust evenly into the bottom of the prepared pan. Bake for 12-15 minutes.

3. All the while, prepare your filling by whisking all filling ingredients together until smooth. Remove crust and pour the filling over the crust while it's still hot.

4. Reduce heat to 325F and continue baking for another 15-20 minutes. The filling should still be giggly but solid to the touch.

5. Let cool completely before cutting into squares and serving. Best if chilled before serving.

Christmas Pinwheels - 234 kcal/5g protein

Servings: 8 - 234 kcal/5g protein per pinwheel

1 package (8 oz) Pillsbury Original Crescent Roll Sheet*

1 batch Vegan Pistachio Pesto (or 1 cup of any pesto)

8 sun-dried tomatoes (chopped/cut)

1. Sprinkle some flour on your working surface and roll out the Pillsbury Crescent Dough Sheet, being careful to not pull it apart. Pinch together any of the perforations, making sure it is one continuous sheet of dough.

2. Spread the pesto over the whole sheet and sprinkle sun-dried tomatoes.

3. Take the shorter side and roll up the sheet of dough being sure that the end is pinched together so nothing falls out.

4. Cut off the sad-looking ends that might not be exactly perfect, then cut the roll into 8 pieces. Note, you can still cook the ends but they won't look as cute as the other parts of the rolls.

5. Bake at 375 degrees for 12-16 minutes or until the edges get a golden brown.

6. Enjoy your festivities!

Skinny Shrimp Scampi over Low Carb Zoodles - 170 kcal/11g protein

2 servings. 170 kcal/11g protein per serving

2 large zucchini, cut into noodles (3 cups of zoodles) see prep tip below

2 tablespoons reduced-fat butter or Smart Balance Light

2 teaspoons garlic, minced

⅛ teaspoon crushed red pepper flakes (optional)

12 large shrimp, shelled and deveined (about ½ pound), I used frozen and defrosted

2½ tablespoons white wine or reduced-sodium chicken broth

1½ tablespoons fresh lemon juice

2 teaspoons Parmesan cheese, grated

1. Prepare zoodles, see prep tip below. Place zoodles in a microwave-safe bowl and cook in the microwave for about 2 minutes, until softened.

2. In the meantime, in a large nonstick pan, heat butter over medium-low heat. Add garlic and crushed red pepper flakes and cook for 1 minute, stirring constantly.

3. Add shrimp to pan and cook, stirring often, until they are cooked throughout and pink on all sides, about 2 minutes. Season shrimp with a little salt and pepper. Using a slotted spoon, transfer them to a bowl, leaving any liquid in the pan.

4. Increase heat to medium. To the same pan, add white wine and lemon juice. Using a wooden spoon or rubber spatula, scrape any brown bits from the bottom of the pan, cooking the wine and lemon juice for 2 minutes. Add the softened zucchini noodles and cooked shrimp. Toss to combine and heat about 30 seconds.

5. Divide the zoodles among 2 plates and spread out over the plate. Top each with 6 shrimp. Sprinkle each serving with 1 teaspoon Parmesan cheese. Serve immediately.

Makes 2 servings. Each serving 6 shrimp and ½ the zoodles.

Stuffed Mushrooms - 79 kcal/6g protein

6 servings. 79kcal/6g protein per serving.

6 large stuffing mushrooms

1 10 oz package frozen chopped spinach

1/2 a large onion, diced

1 glove garlic, diced

2 tsp parmesan cheese

1/2 cup cheddar cheese

1 tsp olive oil

1/4 paprika

1/4 coriander

dash pepper

dash salt

1. Preheat oven to 350. 2. Clean and hollow out six large mushroom caps (average 14 oz package.) Put in 8 x 8 pan

3. Heat 1 tsp olive oil to large skillet, medium heat 4. Add onions and garlic, saute until onions are soft 5. Add spinach. Mix well 6. Add parmesan cheese. Mix well. 7. Add cheddar cheese. Reduce to low heat and mix. 8. Add paprika, coriander, and salt and pepper to taste. 9. Remove heat, spoon mixture into mushroom caps. 10. Bake mushroom caps ~20 minutes or until desired mushroom texture. 11. Makes 6 large mushrooms

Low Calorie Frozen Treats!

if i say (ca) this means the product is only available in canada.

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(ca) frozen chocolate pops

these are literally a miracle! 50 calories in one bar! a bit small, but they prolly take a while to eat so... onto my shopping list!

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(ca) smoothie bars

strawberry vanilla: 90 cals per bar fudge: 80 cals per bar peanut butter fudge: 100 cals per bar caramel greek yogurt: 100 cals per bar honey greek yogurt: 100 cals per bar

◠◡◠◡◠◡◠◡◠ firecracker popsicles (available anywhere, i think)

a bit small like the chocolate pops but probably filling! only 50 calories per popsicle.

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(ca) fruit bars

these are pretty good in size (ive bought em before) and taste delicious so get them if u think you'd like them.

raspberry: 80 cals orange: 90 cals mango: 90 cals

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orange, cherry & grape ice pops (pretty sure they're available anywhere too)

again, small but only 45 calories so if you'd like, have two and you'll be getting the value of one ice pop

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(ca) low calorie triple flavor pops

these are so good and only 40 calories per popsicle!! i know, the white looks like milk, but its grape. idk why so many grape flavored popsicles are white but it doest really matter.

they're about the size of the chocolate pops but with 10 less calories so that's amazing!!!

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click this link to continue!

tumblr only allows 10 pics per post 😭

Low-Carb Shrimp Pad Thai with Shiritaki Noodles - 180 kcal/12g protein

Servings: 3 - 180 kcal/12g protein/5g carbs per serving

2 7-ounce packages shirataki fettuccini noodles

18 medium-size, wild-caught shrimp

2 pastured eggs, beaten

1 ½ tablespoons MCT or coconut oil, divided

2 tablespoons coconut aminos

1 lime, juiced and divided

1 teaspoon cashew butter

1 clove garlic, pressed or finely minced

¼ teaspoon crushed red pepper

¼ cup cilantro

2 green onions, chopped

sea salt

4 cashews, crushed (optional garnish)

1. Prepare shirataki noodles according to package directions (rinse for 15 seconds, then boil for 2 minutes in a pot of boiling water, then drain the noodles and place them in a dry skillet (no oil) over medium heat and “dry roast” them for 1 minute). Set aside.

2. In a small bowl, mix ¾ tablespoon MCT/coconut oil, coconut aminos, ½ of the lime juice, cashew butter, garlic and crushed red pepper. Set aside.

3. Heat a large skillet over medium heat and add remaining ¾ tablespoon MCT/coconut oil, shrimp and a pinch of sea salt. Cook for approximately 1 ½ to 2 minutes each side.

4. Move the shrimp to the side of the skillet and add the beaten eggs to the open area of the skillet. Quickly cook the eggs to a soft scramble, about 1 minute.

5. Add shirataki noodles, sauce mixture, cilantro and green onions to skillet with shrimp and eggs. Toss everything together and mix well. Heat until warmed through.

6. To finish, drizzle the rest of the fresh lime juice over entire skillet, taste for seasoning and add sea salt and/or more crushed red pepper if desired. Garnish with optional crushed cashews and serve.

Chicken Stroganoff - 256 kcal/43g protein

Servings: 4 - 256kcal/43g protein per serving

600 g / 1.2 lb chicken breasts (mini chicken breasts/chicken tenders)

Salt and pepper

Low calorie cooking spray (I used Fry Light)

1 onion , finely diced

2 garlic cloves , minced

300 g | 10oz white mushrooms , sliced

1 tbsp flour

500 ml | 2 cups beef stock , from a stock cube

1 tbsp Dijon mustard

150 g | ⅔ cup fat-free Quark cheese

1 tsp Worcestershire sauce

2 tbsp chopped parsley

1. Season the chicken with salt and pepper on both sides.

2. Spray a large skillet or frying pan with low calorie cooking spray.

3. Heat the pan and cook the chicken for 3 minutes per side over medium heat. If the pan gets very dry add a small splash of the stock. Set the chicken aside.

4. Deglaze the pan with a splash of beef stock and turn heat down to medium high. Add the onions and cook for 5 minutes.

5. Stir in the garlic and then add the mushrooms. Cook the mushrooms, stirring, until golden about 5 minutes.

6. Add the flour and cook, stirring, for a minute.

7. Pour in the remaining beef stock and stir to combine. Lower the heat to a simmer. Stir in the mustard, Worcestershire sauce and add the Quark. Stir until combined, I used a small balloon whisk to do this.

8. Bring to simmer again and cook over low heat for 3 minutes until sauce is slightly reduced.

9. Add chicken back in and continue to simmer for 5 minutes until chicken is cooked through.

10. Add chopped parsley and check the seasoning – add salt and pepper to taste.

11. Serve over pasta or rice, sprinkle with more fresh parsley.

Guilt-Free Melon Breakfast or Dessert - 110 kcal/2g protein

Servings: 4 - 110 kcal/2g protein per serving

1 cup Watermelon balls or cubed

1 cup Cantaloupe balls or cubed

1 cup Honeydew Melon balls or cubed

1/2 cup Pomegranate Pips

1/4 cup Fat-Free Plain Yogurt

1 TB Honey

1/8 t Nutmeg

2 TB Walnuts chopped

1. Divide the fruit between 4 serving bowls

2. Combine the yogurt with the honey and nutmeg – drizzle over the fruit

3. Top with the chopped walnuts and serve

NOTE: For vegan use non-dairy yogurt and agave or maple syrup.

Low Fat Apple Crumb Coffee Cake - 175 kcal/3g protein

Servings: 9 - 175kcal/3g protein per serving

FOR THE CAKE:

½ cups Applesauce (unsweetened)

¾ cups Light Packed Brown Sugar

1 whole Large Egg

1 cup All-purpose Flour

½ teaspoons Baking Soda

½ teaspoons Ground Cinnamon

½ cups Low Fat Plain Yogurt

½ teaspoons Pure Vanilla Extract

1-¼ cup Apples, Peeled, Cored And Chopped

FOR THE TOPPING:

3 Tablespoons Light Brown Sugar

3 Tablespoons Flour

1 Tablespoon Butter, Softened

1. Preheat oven to 350F. Spray an 8×8″ baking dish with cooking spray.

2. For the cake, combine applesauce and brown sugar in a large bowl. Add egg and beat until mixed. In a smaller bowl, combine flour, baking soda, and cinnamon. Gradually add dry ingredients to wet ingredients and beat until combined. Add yogurt and vanilla and mix. Gently fold in apple pieces. Pour mixture into the baking dish.

3. Combine topping ingredients in a small bowl, using a fork to create coarse crumbs. Sprinkle topping over the cake mixture.

4. Bake until golden brown and set, approximately 30 minutes. Remove from the oven and allow to cool. Slice into 9 equal pieces.

https://pin.it/23IiYa3

Pinterest

Pin on All the Healthy Food

Jun 26, 2021 - This low calorie mug cake has 100 calories and 4 weight watchers points, for the best low calorie mug cake recipe out there!

Skinny Lasagna - 240 kcal/20g protein

Servings: 12 - 240 kcal/20g protein each

9 uncooked lasagna noodles

1 lb extra-lean (at least 90%) ground beef

2 cloves garlic, finely chopped

1 jar (25.5 oz) Italian herb pasta sauce

1/8 teaspoon ground red pepper (cayenne)

1 1/2 teaspoons dried basil leaves

1 egg

1 container (15 oz) reduced-fat ricotta cheese

2 cups shredded reduced-fat mozzarella cheese (8 oz)

1/3 cup shredded Parmesan cheese

1. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package. Place in cold water.

2. Meanwhile, in 12-inch skillet, cook beef and garlic over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Stir in pasta sauce, ground red pepper and 1 teaspoon of the basil. Heat to boiling, stirring occasionally. Remove from heat.

3. Heat oven to 350°F. In medium bowl, beat egg slightly. Stir in ricotta cheese and remaining 1/2 teaspoon basil until blended. Drain noodles. Spread about 1/2 cup sauce mixture over bottom of baking dish. Top with 3 noodles, 1 1/2 cups of the sauce mixture, half of the ricotta mixture and 3/4 cup of the mozzarella cheese. Repeat layers once. Top with remaining noodles, sauce and mozzarella cheese; sprinkle with Parmesan cheese. Spray 15-inch piece of foil with cooking spray. Cover lasagna with foil.

4. Bake 45 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly. Let stand 10 minutes before serving.

Easy Italian Chicken - 293 kcal/36g protein

Servings 4 - 293 kcal/36g protein each serving

1 tablespoon olive oil

600 g/1.25 lb chicken breasts

4 shallots diced

1 courgette (zucchini) diced

10 asparagus spears, cut in to chunks

10 cherry tomatoes, halved

2 garlic cloves, crushed

400 g/2.5 cups chopped tomatoes, canned

4 tablespoon balsamic vinegar

2 tablespoon fresh basil, chopped

2 tablespoon fresh oregano, chopped

1 pinch sea salt and black pepper

20 olives, mixed

1. Heat the oil in a large pan and then add the chicken. Cook for 6-7 minutes, turning every couple of minutes. Take the chicken out and put to one side. 2. Add to the pan the shallots, courgette, asparagus and cherry tomatoes and cook for 3 minutes. 3. Add the tomatoes, herbs, balsamic and seasoning. Mix well. 4. Put the chicken and vegetables into an oven dish. 5. Mix well so that the chicken is covered. 6. Cook in a preheated oven at 200°C/390°F/Gas 6 for 30-35 minutes, making sure the chicken is cooked through. 7. Sprinkle with basil and parmesan before serving.

NOTES:

Pound the chicken breasts first, as this makes them a little thinner and they cook a bit quicker and more evenly.

Feel free to use whatever vegetables you have in your fridge. Try to only use quick cooking vegetables.

Add some extra greens by stirring in some spinach about 5 minutes before it is ready.

Add a little sprinkling of parmesan cheese on top at the end to make this an extra special chicken dish.

Serve with homemade potato wedges, on top or spaghetti, mashed potato or rice or just with some crusty bread

This dish will stay fresh in the fridge for 2 days, or in the freezer for 2 months.

Turkey Taco Lettuce Wraps - 255 kcal/30g protein

Servings: 4 - 2 wraps per serving - 255 kcal/30g protein

1.3 lbs 99% lean ground turkey

1 tsp garlic powder

1 tsp cumin

1 tsp salt

1 tsp chili powder

1 tsp paprika

1/2 tsp oregano

1/2 small onion, minced

2 tbsp bell pepper, minced

3/4 cup water

4 oz can tomato sauce

8 large lettuce leaves from Iceberg lettuce

optional 1/2 cup shredded reduced fat cheddar (omit for Whole 30)

1. Brown turkey in a large skillet breaking it into smaller pieces as it cooks.

2. When no longer pink add dry seasoning and mix well.

3. Add the onion, pepper, water and tomato sauce and cover. Simmer on low for about 20 minutes.

4. Wash and dry the lettuce.

5. Divide the meat equally between the 8 leaves and place in the center of each leaf and top with your favorite taco fixings!

Hot and Sour Shirataki Noodles with Tofu - 209 kcal/18.2g protein

Servings: 2 - 209kcal/18.2g protein per serving

14-16 ounces shirataki noodles, packed in water (two 7 or 8 ounce packages)

2 cups water

1 tbsp. soy sauce (check for gluten-free)

1/8 tsp. sesame oil

—

8 ounces lite firm tofu, cut into cubes

1 tbsp. soy sauce

1/4 tsp. sesame oil

—

1 1/2 tsp sesame oil

1/4 tsp. red pepper flakes

1 tsp. chopped garlic

4 finely chopped green onions

8 ounces mushrooms, sliced

2 tbsp. lime juice

1 tsp. hot Chinese chili sauce (to taste)

3 tbsp. soy sauce

1 tsp. sugar

shredded Napa Cabbage

chopped toasted peanuts

1. Drain and rinse the shirataki noodles and place them in a saucepan with the water, soy sauce, and sesame oil. Bring to a boil and cook for 2 minutes. Remove from the heat and set aside.

2. Toss the tofu cubes with the 1 tbsp. soy sauce and 1/4 tsp. sesame oil and set aside while you heat an oiled non-stick skillet or wok. When the skillet is hot, lift the tofu from the marinade and pan-fry it until it is lightly brown on all sides. Remove it from the skillet and place it back in the bowl with the marinade. Stir gently, and set aside.

3. Add the remaining 1 1/2 tsp. sesame oil to the pan. Over medium-high heat, stir fry the red pepper, garlic, green onions, and mushrooms until the mushrooms start to exude their juices. Add the lime juice, 3 tbsp. soy sauce, and sugar, and stir well. Continue stir-frying until the mixture boils.

4. Drain the noodles and add them to the pan, along with the tofu and its marinade. Toss well to mix. Serve on a bed of shredded cabbage and sprinkle with chopped peanuts.

Vegan Mac And Cheese - 140 kcal/6.1g protein

Servings: 3 - 140 kcal/6.1g protein each

1/2 cup raw cashews or macadamias

1 medium peeled carrot, steamed or roasted (80g)

1/4 cup nutritional yeast, OR cheese style shreds as desired

1 tsp white or cider vinegar

1/2 cup water, plus more for soaking

optional 2 tsp buttery spread or oil, for richness

1 tsp salt

1/4 tsp onion powder

1/8 tsp ground nutmeg

3 servings pasta of choice, or you can put the sauce over veggies or use it as a dipping sauce

1. Completely cover the nuts in a bowl with water. Let soak anywhere from 2-6 hours, or refrigerate and soak overnight. Drain fully.

2. Combine all ingredients (including 1/2 cup water, but not including the optional cheese-style shreds or pasta), and blend in a blender or with an immersion blender until completely smooth.

3. Transfer to a small pot and heat to your desired temperature, stirring optional cheese shreds in at the end. Taste, and add extra seasonings (onion, salt, nutmeg, pepper) if desired – I like to add another 1/2 tsp salt and a pinch more nutmeg.

4. Serve over cooked pasta, rice, veggies, etc.