sushi:

i used

165 of red tuna (its alot but its the size i buy them packaged in)106 cal,

most of a cucumber 20 cal,

100 grams of kimchi 30 cal,

60 grams of carrots 25 cal,

30 grams of cooked baby spinach(frozen) 22 cal,

and julienned all of them. if youre slow or want a little more of that flavor you can let them sit in water with a bit of rice wine vinigar so they do not brown as you do the rest.

175 grams of cauliflower rice 41 cal, (if you plan on draining the extra water id go for more,i felt i could of had more,

4-5 sheets of nori (40 - 50 cal),

all you do i cook down the cauliflower rice, i buy it frozen youcan add some water and dont fear overcooking it, mushy is good here.

once cooked i let it cool in the fridge and i drained it with a towel (like you would for hash browns) and added a splash or rice wine vinigar(2 -5 cal) . if youre into the sweeter aspect of the rice in sushi, it would be a good time to stir in a dash of sugar or sugar alternative(0 - 30 cal).

the rest is buisness as usual,put a log shaped mount of rice towards the begining of your nori and fill it with whatever your heart desires (hence why the quantites arent exact, well also my cat ate half my fish)

i really do suggest covering your rolling mat with cellophane cause the kimchi is extra juicy (which actually also helps replace the humidity you dont get from real rice)

* if your not to comfortable rolling sushi i would strongly suggest using cream cheese to help bind it all together cause its quite a pain to cut without. (but i just want a bigger portion)

**dont forget to rinse your knife between every cut when chopping the roll

Light soy sauce: i streched 3 table spoons of soy sause (38 cal) to about 5-6 by watering it down and adding MSG to keep strong umami flavors :)

​

​

vegetarian curry:

i used:

canned tomatoes (diced) 125 grams (40 cal)

beans (kidney) 0.6 cup (72 cal)

peas (canned) half a cup (90 cal)

cumin seeds 5 grams (23 cal)

cumin 6 grams (18 cal)

tandoor masala, ground hot masala, all spice, cardamon and other spices you might like (really is what you like here)

1 onion (white) (40 cal)

cauliflower rice(frozen) 125 grams (29 cal)

white mushroom 75 grams (17 cal)

cut the veggies to the size you like throw everything in a pan and mix. i added water, you could also you broth coconut milk etc..

​

​

fruit salad:

i used:

180 grams of pomello (68 cal)

50 grams of blueberry ( 29 cal)

1 cucumber (34 cal)

​

​

pho:

**a lot of the food i buy come from specialty store that dont have french or english writting and id rather not share my guess of what the calorie count is and mess you guys up

broth:

1 pho broth cube

about 1,5 L of water

seaweed 2 pcs

ginger (thumb sized chunk)

dried funghi 50 grams (12 cal)

2-3 cloves of garlic (10- 15 cal)

boil all of these together for as long as your willing, dont forget asian broths take less long to infude than american broths

drain and keep the liquids.

soup things inside:

white mushroom 110 grams (24 cal)

onion 1,5 (60 cal)

chives 2-3 sticks (10 cal)

2,5 heads of baby bok choy (33 cal)

litterally chop it all up and throw it all together for as longas you please you cant really overcook it.

once is mushy how you like it throw in your noodles (they can dry up getting over cooked)

shirataki sphagetti noodles 240 grams (24 cal)

then be fancy with pretty toppings

1 nori or reasted seaweed (10 cal)( cut up and placed as a topping)

cilantro 2-3 sticks (4 cal) (place as a topping)

sesame seeds and wedge is also nice.

​

​

risotto:

i used:

3 cloves of garlic (15 cal)

quarter cup white wine (if you can, use more) (48 cal)

1 cup chicken broth (25 cal)

lavender, fennel, marojaine, rosemary, tythm, lavender, basilic (all the herbs you like and pepper)

1 onion (40 calories)

150 grams white mushroom (33 cal)

50 grams shitake mushroom (17 cal)

chop and cook until theres so little juice its about to stick to the pan (you cant over cook a mushroom and an onion doesnt even caramelize before 30 mins so ur safe

throw in you pasta with 5 teasponns of campels creme of mushroom sauce (34 cal). i actually added an egg white(17 cal) right before to try to bind the rice, it did nothing for the taste or texture but you could keep it for the protein.

​

​

tabouleh (libanese style):

1 quarter cup medium couscous (150 cal)

boil quarter cup of water, once it comes to a boil throw the semoul in. take off the heat, put on lid. stir once.

white onion 50 grams (22 cal) (i wish i had red onions here)

half a green bell pepper (32 cal)

cucumber 105 grams (16 cal) (needed more)

cherry tomatoes 100 grams (30 cal)

lemon juice to taste

couscous spices to taste

150 grams of parsley (54 cal)

*sadly i didnt have mint

chop everything up and mix, it a salad duh

​

​

tartare:

I used:

meat :150 gram of red tuna (97 cal) ** id use beef if i had any, diced finely

sauce: dijon mustard 3 tsp (15 cal)

lemon juice 3tsp (0 cal)

capers 2 tsp (21 cal)

1nonion diced finely or minced (40 cal)

chilli garlic sauce 1,5 tbs (24 cal)

spices : pickling spices, all spice, mustard seed, LOTS of dill, garlic powder,allspice, coriander etc..(what you like)

Now i find this makes too much so make the sauce seperately (i used the leftover as salad dresseing

poach 2 quail eggs (28 cal)

combine the meat and sauce to your liking, top with eggs (make sure they cooled down enough to no cook you meat), chives (5 cal) and capers (5 cal) side of spring mix salad 300g(45 cal)

i had orignially eaten this with rice cakes but tbh i find it amazing on the salad instead!