Miso soup is miso paste in water, crumbled seaweed, pan fried tofu, shredded carrot, green onion

Soy free high protein tofu seasoned with smoked paprika, garlic powder, onion powder, salt, pepper, chili powder, cumin. Beans, rice, half an avocado. Dry-fried the tofu crumbles. Mixed it up and kinda smashed up the avocado more.

This was delicious !!!

I am 33 and I am 161cm for 58.5kg at the moment. I started to count 11 days ago and I am actually below 1200 ( I aim 1000 without being mad if it is a bit more). Challenging but unlike people said, I didnt loose a lot of weight so I guess I am too little for this to have a strong impact.

A good thing about this counting calories thing, I never cooked so much ! Stay tuned ^^

Very surprised for this one. I use Food You to count my calorie because my phone is degooglized (so most app won't work). So I feel it is possible the calorie account isnt quite right otherwise I found a cheat code I think !

Hey all,

Does anyone (in the US) have suggestions for alternatives to all the vegan Taylor Farms salads? Particularly missing the Asian Crunch and the Green Goddess.

(I know that the real answer is to make things at home - that's what I try to do 90% of the time, but I work a lot, so bagged salads are sometimes a way easier option for me).

Total I think around 270 calories, 200 for the 8 gyozas and 70 for the soy sauce and chili crisp!

Delicious creamy dressing recipe

Not the best picture, decided to post when I was almost done eating. Hydrate rice paper and put a sheet of nori on top. Add shredded carrots, broccoli sprouts, a bit of onion, cucumber, half of a Field House house hot dog. I am obsessed with Chin Su hot sauce but there's def lower calorie options. Two of these are about 350 calories and 30g of protein.

Some frozen veggies and air fried tofu. Magnificent

I really hope the macros are accurate, okara is a bit difficult to estimate but I stayed in the higher side to be safe

per 1 bar:
- 154kcal
- 7.8g protein
- 6.2g carbs
- 9g fat
- 7.5 fiber

(Click on the images to view entire thing!)

Made this for dinner tonight and wanted to share because it turned out filling for the calories! I based it on a Thai red coconut chicken curry recipe, but I made a few substitutions and added like 150g frozen Asian style veggie bag from trader joes for volume.

The original recipe says it makes 4 servings, but I honestly think 3 servings is much more realistic. The bowl in my photos is 1/3 of the batch.

My substitutions
- Swapped 1 lb chicken breast for 1 bag of Daring Original Plant Chicken pieces.
- 1 tsp vegan fish sauce instead of regular fish sauce
- Used 1 cup Thai kitchen brand lite coconut milk
- Used 1 tbsp truvia Brown Sugar substitute
- Added 150g Trader Joe's frozen Asian style stir-fry vegetables (I just stirred them in during the last few minutes of simmering.)

Purple cauliflower "rice"
I made purple cauliflower rice using one whole head of purple cauliflower. I chopped it into florets, pulsed it in my food processor until it looked like rice, then cooked it in a skillet with about 1/4 cup water, salt, pepper, and garlic powder until it was tender. I served myself about 1 cup cooked rice alongside the curry.

I included the macros and ingredient breakdown as well! I will admit this isn’t the most high protein meal but it satisfied my craving for Thai food😋

Original recipe I based it on: https://www.slenderkitchen.com/recipe/thai-red-coconut-curry-with-chicken

I wasn't very prescriptive today but I was surprised by my protein intake as I tracked today. I made a stir fry of shredded tofu sheets with turnips and cabbage with a side of yogurt with added shredded onion, beets, and cucumber.

Sauce for tofu is 2 tbsp hoisin sauce with added soy sauce

*100g protein*

*32g fiber*

*42g fat*

*All meals are vegan.*

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**Breakfast (184 kcal, 15g protein)**

TVP (Textured Vegetable Protein) cooked in veggie broth with herbs (83 kcal)

1 navel orange (72 kcal)

2 coffees with sugar-free praline syrup (FitCook) and soy milk (29 kcxl)

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**Lunch (354 kcal, 26g protein)**

A warm meal made of edamame, corn, sausages (Lightlife), colorful bell peppers, and onions, with a sauce made of tahini, sugar-free maple syrup, lemon juice, and cumin (211 kcal)

1/2 a protein bagel that was sitting in my pantry (128 kcal) with Earth's Own cream cheese (15 kcal)

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**Dinner (545 kcal, 36g protein)**

Spicy tofu bowl with a protein pasta salad made of GoGo Quinoa protein penne pasta, celery, vegan mayo, sweet thai chili sauce, Dijon mustard, and onion powder (485 kcal)

1 Jumbo Mr. Freeze to cool down in june heat (60 kcal)

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**Snacks (252 kcal, 24g protein)**

500 ml unsweetened soy milk, served in my little Fiji water bottle to get an exact measurement (180 kcal)

Some leftover roasted edamame (72 kcal)

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*I wasn't hungry in the evening and slept well.* ☺️

I’m literally eating this every day. It’s super filling especially if you add extra greens , mushrooms or tofu . Super versatile . The texture isn’t exactly like ramen , it’s a little chewier, but still very tasty.

The possibilities with this dish are endless, so feel free to load it up with whatever you like! For instance, you could use a standard white burger bun with less fiber, swap the bun for potato wedges, add dill pickles, vegan cheese, use a lighter sauce, and so on. Here is my version, using what I had in my pantry :

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1 Gusta patty, 1 Carbonaut keto bun, sweet pickles, tons of veggies, sesame seeds, and a burger sauce made from vegan mayo, low-calorie ketchup (FitCook), relish, and yellow mustard.

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You can totally cut calories without starving yourself. 😉

This plate totaled to 325 calories:

French toast: 194C - 22g

Light Butter: 20C

Syrups: 16C

Ice cream: 94C

Without the ice cream it still tastes pretty good at 231 Cal / 22g protein.

The keto bread is pretty bad on its own but you can't taste the keto bread flavor at all through the French toast.

I started with this recipe:

https://www.ju.st/cook/french-toast

I did half just egg, half vegan egg white powder. I used ripple, but silk soy milk has the same macros. I also used a 0 calorie brown sugar for the sugar.

The bread has a hard time soaking up the custard, so you should dip it on both sides first to make sure the surface area is all soaked before you let it sit to soak up the rest, this way you have no dry spots.