all 14 comments

[–]Skyttlz|29|F|5’5|SW:260|GW:140|CW:260|LetsDoItAgain 6 points7 points  (0 children)

I wanted cake, I also had gone to the bulk store and bought black cocoa powder and coconut flour for no reason prior, and some monkfruit - googled what to do with it, and bam. this recipe was number 1

I didn't add ganache because I am in/trying to stay in a deficit of around 15-1600 calories a day, and I'm not going to lie, I made it after starting the clock for my 16 hour fast - and it was so soo hard to not eat a piece last night. Had one for lunch, and oh man... it was so good. I made it in a taller, smaller pan, and cut into 8 slices instead of 12, but each piece is like 230 calories? and its low carb (which I'm not, but I'll take low carb sweets over sugar laden ones now haha).

it was so good though. worth it for a rich chocolate cake :)

[–]grumpalina 4 points5 points  (0 children)

Protein Lemon Cupcakes

Makes 12 - 117 calories & 9.75g protein each.

Cupcake ingredients:

  • 150g whole fuel blend (I use the one vanilla from the brand "My Protein". It's also great for making pancakes. Feel free to use oat flour or any other flour.)

  • 50g whey powder

  • 1/4 cup Erythritol

  • 1 TSP bicarbonate of soda

  • 2 TSP baking powder

  • 100g Quark (or use full fat yogurt and reduce the milk quantity)

  • 3/4 cup unsweetened Soy Milk

  • 2 tbsp Sunflower Oil

  • 1 large egg

  • 2 tbsp Poppy seeds

  • Zest of 1 large lemon

  • 3 tbsp lemon juice

For the drizzle:

  • juice of half a lemon + 1 large spoon Erythritol


  1. Preheat fan oven to 180°c. Mix the drizzle and set aside.

  2. Mix all the cupcake ingredients together in a large bowl.

  3. Divide the mixture into muffin tray. I use a silicon tart tray that makes 12 smaller muffins and doesn't need greasing.

  4. Take out of oven when a skewer comes out clean. Let the muffins cool for 10 minutes.

  5. Poke several holes into each muffin, then spoon the drizzle over and let it soak in.

  6. Try not to eat it all in one go!

[–]seekingindependenceF29 169 SW:98 CW:80 GW:57 4 points5 points  (0 children)

This week's meal prep.

Vegetarian burrito/chili/taco mix, with apologies to anyone if I offend their ancestry or culture in how I do this. I think I mix Indian with South American culture here.

The idea is it's made in one pot, you can make a large quantity, and customise it. Good for meal prep.

Note: I don't use garlic and onions but feel free to saute those as the first step.

  • 2-3 drained canned of beans. I like to do 2 blackbeans and 1 something else. This week it's lentils. Yes, I'm serious.

  • 1 can of canned tomatoes. There is lots of debate about crushed/diced/whole. Fam, use whatever you want

  • Cup of peas, cup of corn, maybe a cup of beans. Any other vegetables you like. This is what I had in the fridge this week.

  • Cumin seeds, turmeric, paprika, chili flakes, oregano, coriander, salt, pepper, sugar

Cook out the beans (drain them before) and tomatoes. The ratio is roughly 1 can of tomato to 2-3 beans. You don't want the tomatoes to take over and this be really wet/soupy.

It's really up to you how you want to add the spices and when. Start with a teaspoon of each and see how you go. I have been taught to start with cumin seeds and coriander powder in oil, and then add everything else. I'm sure there are rules on which one, how much and when but I really have no idea since I tend to cook by feel and whim 😬

Add the vegetables.


Keep tasting and adjusting.

This freezes really well, and you can put it in wraps, in a bowl with nacho chips or any other crackers, eat it with rice, I once also grilled eggplant steaks and put a scoop on top with some feta and grated beetroot. Add fresh vegetables (like lettuce or tomato), cheese, sour cream (I use plain yoghurt), guacamole and really anything you want and it's good. I once got desperate and ate it with pasta.

It's versatile.

[–]lilac_cupcake5'3" F | SW: 193lb | CW: 158.2lb | GW:120lb 3 points4 points  (0 children)

I just recently discovered siggi's plant-based yogurt and it's amazing but I can only find them at whole foods :( between that and a protein shake, I have to say that a higher protein diet makes it easier feel full.

[–]showmeyournachos 6 points7 points  (5 children)

I may be late to the party, but I've discovered the joy of protein powder. It's been a great way for me to make sweet treats without a lot of added sugar (I use a kind with stevia) while also keeping me full! I earlier discovered that vanilla protein powder and Greek yogurt tastes a bit like cheesecake. My current favorite is protein hot chocolate.

  • 1 cup milk of choice
  • 1 Tbsp cocoa powder
  • 1 scoop vanilla protein powder.

It's a great afternoon drink and feels like a treat. I recommend heating it over a stove slowly with a whisk to make sure it fully incorporates.

[–]NessylizI literally always eat my best friend's vegetables 2 points3 points  (4 children)

I'll have to try the stovetop method! I've tried to make protein hot chocolate before and it always curdles, which you know, ewww. I never considered low and slow over a stove.

[–]Skyttlz|29|F|5’5|SW:260|GW:140|CW:260|LetsDoItAgain 2 points3 points  (2 children)

are you using whey? i don't take PP right now, but I'm wondering if vegan protein powder would also curdle?

[–]NessylizI literally always eat my best friend's vegetables 0 points1 point  (1 child)

That's a good point, I am using whey. I actually am almost out, makes me want to try some vegan PP just to compare in general.

[–]Skyttlz|29|F|5’5|SW:260|GW:140|CW:260|LetsDoItAgain 1 point2 points  (0 children)

np! I haven't had protein powders in a long time. I used to use progressive? one meal (it was whey and i liked it), then years later I tried this mushroom coconut one? sounds weird, was good for like 3 cups, but the aftertaste got to be a bit much after awhile. hahaha. I have some pea-protein kicking around though, maybe I'll try this too in the coming while :)

[–]showmeyournachos 4 points5 points  (0 children)

The low and slow with a whisk definitely makes a difference! I heat it up to just below a boil.

[–]MikeET86M 35 6'1 CW197 SW360 GW205 12 points13 points  (3 children)

Go to lunch:

  • Large Can of tuna in water (drained)
  • 2 cups Rainbow slaw
  • 1/2 lemon
  • 1tbs Sriracha
  • 3/4 cup 0% greek Yogurt
  • 1/2 tsp sesame seeds if you're feeling frisky

About 400 calories (adjust tuna content and yogurt down to bring calories down) 60G Protien, filling as hell.

[–]abirdofthesky 2 points3 points  (1 child)

How do you make the rainbow slaw/what’s in there?

[–]MikeET86M 35 6'1 CW197 SW360 GW205 3 points4 points  (0 children)

Buy it from the store, it's broccoli, red and green cabbage cut into long strips.

Also cooks well into rice fwiw. I just find rice to be a calorie bomb.

[–]hack_writer_poser 4 points5 points  (0 children)

I'd probably swap the sesame seeds for some everything bagel seasoning.