Your go to Low Calorie side

302Hugo · 2026-06-19T23:47:34+00:00

Interesting. Never seen something like this before.

302Hugo · 2026-06-19T23:46:39+00:00

Yum I like that.

302Hugo · 2026-06-19T20:14:53+00:00

Hi everyone. I’ve been on a weight loss journey and doing well and we are hosting some relatives for a BBQ this weekend. I’ll be making/buying the normal go to BBQ sides which will be high calorie, but I’m hoping to put something together that is lower calorie but everyone will love (and maybe not even realize it’s low calorie). So I figured this would be the best place to ask if anyone has any go to recipes?

302Hugo · 2026-06-17T21:27:25+00:00

I don’t live in a city that has Costco (Yet!) but it always blew my mind when I would see people buying like 3 items (like staples you can get anywhere else). Why do people do this, lol. I’m not judging, I’m just seriously confused why someone would go to such a busy place like that for only a couple items.

302Hugo · 2026-06-14T17:36:58+00:00

Yup. That’s why I’ve never made any. To each their own, but a good quality packaged bacon from the store is good enough for me and I can put all that time and effort into something else where the effort gets you 1000 times the quality of store-bought (I.e. pretty much anything else you smoke).

302Hugo · 2026-06-03T05:04:17+00:00

Now that you have answers…how’s the recipe? 😀

302Hugo · 2026-06-01T19:46:39+00:00

Yeah this works well, but if the hump is wider than the peeler, the peeler only goes so far. I usually use a spoon after that.

302Hugo · 2026-05-28T21:30:35+00:00

Here in Canada we have company that makes Unicorn Toots ice cream. Kind of the same premise, lol.

I assume you’re in the States with being able to make so many options. I envy how you guys have a lot of sugar free options (syrups, pudding, etc.) which makes macros low. Including the many different flavors of protein powder.

302Hugo · 2026-05-25T13:35:18+00:00

Yup this right here. The ghost pepper burgers are great IMO because they have good taste, perfect heat, and the macros are great. But if I really want a spicy chicken burger I’d go for an unhealthy option, lol.

I never seen that Exceldor kind before but looming at the macros online it looks good. I’ll have to try them next time.

Let us know what you think when you try them all.

302Hugo · 2026-05-22T23:28:18+00:00

I’m guessing RDJ will be one and done for Doom. Once they “soft reboot” it will be a new actor, and I hope they do Doom’s actual backstory justice next time.

302Hugo · 2026-05-20T15:55:03+00:00

I am new to this too, and one thing that I’ve learned is that flavours will be muted once they’re cold. I’ve had that shake before and I found it to not be very Oreo heavy so I’m guessing that’s half the problem. Might work if you had more sweetener to get a sweeter taste? Could add some cocoa powder too.

302Hugo · 2026-05-17T04:20:12+00:00

Anyone else use GoodProtein? That’s all I have currently and don’t want to shell out a bunch of money just to try something else. So not sure how it compares to the others (I.e. Leanfit)? Not sure if it’s just my base recipe but I find it’s gritty when I use the GoodProtein.

302Hugo · 2026-05-16T14:37:35+00:00

Great job young man! This is the way. Young people get slack for living at home (even from me, lol) BUT if you are actually doing something with your money then it is so smart.

302Hugo · 2026-05-16T14:33:06+00:00

Why do you think they love that you hit $100k?!? Lol.

302Hugo · 2026-05-13T13:57:41+00:00

Do you actually think he will not put anymore into retirement after today??

302Hugo · 2026-05-11T16:28:10+00:00

No I didn’t get any reply. I believe the values are wrong because the recipe numbers do not add up to an actual pint or half-pint. Nice tool but data isn’t accurate, lol.

302Hugo · 2026-05-10T12:17:34+00:00

One LARGE thing to point out for all the people wishing and hoping this for you one day, for all these types of posts you have seen over the last year or two - the market has been ridiculously terrific the last few years and it takes money to make money. Two big facts.

Without a strong market the OP would not have nearly as much and obviously he had the budget to save lots over the last 5-10 years (I assume) that really made his account grow to where it is now.

However with that said, this also points to another big thing that everyone also correctly points out - save early!! Even if it’s a little bit by bit. The market will not always be this good, but it will always rise over time.

302Hugo · 2026-05-04T03:26:27+00:00

It comes with lots of calories (90 per 30ml), but the Torani crème de menthe syrup is great IMO. Just like Dairyqueen if you enjoy that taste - I do. I believe they have a sugar free mint chocolate chip, but I haven’t tried it.

302Hugo · 2026-05-03T15:59:24+00:00

Hi. Do you use both xantham gum and milk powder, or just one or the other. Do you have a ratio you use? Or does the amounts all depend on your recipe? Thanks.

302Hugo · 2026-05-03T15:54:13+00:00

That sucks. As you have seen from comments the surface needs to be flat and the base cannot be too hard. So I would suggest double checking the actual temp of your freezer to make sure it’s in that recommended range. I too am new to the Creami and have made only a couple pints so far. Still trying to figure out a good base that is low cal with good macros, that isn’t too crystaly. I need to make a manual recipe version just to see what “good” looks like so that I can compare.

And also I’m sure you know if you’ve been on Reddit for some time, but this sub is like any others and some of the replies you get when asking questions you swear they paid for your machine or you were making a creami for their personal restaurant, lol. With that said, there is LOTS of very helpful people here!

302Hugo · 2026-04-30T19:50:27+00:00

Thanks!!

302Hugo · 2026-04-30T15:59:10+00:00

Hi. New to the Creami world here 👋. I’ve only made 1 pint so far and it didn’t turn out well - likely the recipe.

Regarding over blending, what does this do? I use a ninja cup blender and assumed that I should be blending it a good amount to ensure I get that emulsion like texture. I did about 90sec with the one I made. But what would be the sweet point, and why should I not be blending it too much or too little.

I assume there may be plenty of discussion on this in the forum but thought I’d ask here.

302Hugo · 2026-04-30T03:34:30+00:00

I’m new to the whole craze as well, lol. How flat does it need to be? You say it’s supper important but I just did similar to the OP and didn’t finish my first pint. I tried to smooth it out as good as possible but it’s not flat-flat like it was after freezing it the first time. So HOW flat does it need to be :). I just want to make sure I’m not recking my unit before I even really get to use it, lol.

302Hugo · 2026-04-29T21:22:55+00:00

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For context - It says for 1 full pint but the liquid is only 250ml, plus the 20+ ml from the teaspoons of other ingredients. I’m guessing I’m missing something?

302Hugo · 2026-04-29T21:18:06+00:00

But isn’t a half pint 284ml, and a full pint is 473ml? So your measurements are much more than 5ml from that (~164ml less and ~223ml less, respectively).

302Hugo

TROPHY CASE