Low Calorie Recipes

        

Berry Ice Cream Calories: 50

Servings: 2
Ingredients:
3 tbsp whole cranberries
1 medium peach diced and frozen (can substitute 1/2 cup frozen peaches but you lose some of the fiber)
1/2 cup frozen mixed berries
1 tbsp vanilla whey protein isolate
Throw everything in a blender and blend until smooth. Can add sweetener if you’d like. It comes out almost like real ice cream and the vanilla protein gives it somewhat of a milky taste :)
Net carbs: 8g, fiber: 2.5g, protein: 2.6g





Roasted Vegetable Wrap!

167 calories, 26 carbs, 6g fat, 12g protein!
The wrap is a snap to make and surprisingly filling! I make a batch of my balsamic glazed veggies each week and this is one of my favorite things to do with them! It’s great as a snack but if you want to make it a lunch try adding 2-3 Gardein Crispy Chick’n Tenders (50 calories each), or grilled chicken breast if you eat meat.
Here’s what you need:
-1 serving balsamic glazed vegetables (32 cals)
-1 laughing cow light garlic herb cheese wedge (35 cals)
-1 La Tortilla Factory Multi Grain wrap (100 cals)

Go with the low carb tortilla and you can save 50 cals. Or you can split it into two tortillas and get more protein, and fewer carbs but more fiber. Just a thought.

 

Strawberry-and-Arugula Salad with Crispy Prosciutto

**MAKES 4 Servings (Plus my servings always tend to be a lot smaller so even more for later)

Ingredients

• 2 tablespoons balsamic vinegar
• 1 1/2 teaspoons honey
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cups strawberries, hulled and quartered
• 1/3 cup sliced red onion
• Olive oil cooking spray
• 4 thin slices prosciutto (about 2 ounces)
• 6 cups baby arugula (about 5 ounces)
• 2 ounces goat cheese or feta, crumbled

Preparation

1. Whisk together first 5 ingredients (through black pepper) in a large serving bowl. Add berries and red onion; let stand 15 minutes.
2. Meanwhile, lightly coat a seasoned cast-iron skillet or nonstick pan with cooking spray, and heat over moderately high heat. Add prosciutto in one layer, and cook, turning, about 5 minutes or until golden brown and crispy. Transfer to a plate to cool; crumble and reserve.
3. Place the baby arugula in a large serving bowl with the cheese; add the strawberries, red onion, and balsamic dressing, and toss gently until just coated. Divide the salad among 4 serving plates, and top evenly with the cooked prosciutto
Calories: 155

Quick Snacks Under 50 Calories

• 1 peach
• 1 cup of watermelon cubes
• 1/2 cup of raspberries
• 1/2 papaya
• 1/2 mango
• 1 kiwi
• 4oz orange juice
• 1/2 cup of apple sauce
• 1 small orange
• 1 slice cantaloupe
• 10 cherries
• 1 small apple
• 2 apricots
• 1 large tangerine
• 1 sesame bread stick
• 2 graham crackers
• 3 Ritz crackers
• 10 oyster crackers
• 2 triscuits
• 2 saltines
• 1 Oreo
• 5 animal crackers
• 1 fig bar
• 3 ginger snaps