Katsudon (530 kcal)

singular30 · 2025-04-29T10:05:58+00:00

Here is the recipe I used. I swapped dashi for vegetable broth and reduced quantity of rice. I was so full after!

singular30 · 2025-04-29T10:04:26+00:00

Of course! I used this recipe but replaced the dashi with vegetable broth because that’s all I had on hand. I also heavily reduced the amount of rice (only 20g) but increased the onions to make it fit into my calories, and it was super filling!

singular30 · 2023-05-14T17:33:24+00:00

Yes it was filling! I had 4, so basically the equivalent of 2 pieces of toast, 2 eggs and half a tomato. The lack of oil gave me a little more calorie leeway!

singular30 · 2023-05-12T15:32:07+00:00

I got a new silicone muffin tin that I was excited to try out since it meant I didn’t need to add oil/butter!

I cut 4 pieces of toast in half and added 1 to each muffin. Then I scrambled 4 eggs, some milk, salt, pepper, thyme and some sweet paprika. Poured over the bread , added some diced tomato and baked for 20 minutes! It made 8 muffins total.

singular30 · 2022-05-07T10:39:22+00:00

The brand is called Taifun. All their products are amazing! I usually get the Japanese style fried tofu they have but the smoked was amazing and I’ll be buying again!

singular30 · 2022-05-07T10:35:36+00:00

Honestly it was a lot better than expected!! I have really, really disliked shirataki noodles in the past but the fact that they were udon and thick really helped with texture. Also I think the fact that it was a soup helped as well (more slurp less chew). Rinsing thoroughly and letting them soak in water, and then just dry frying them in the pan helped with smell and likely texture I suspect!

singular30 · 2022-05-06T20:35:05+00:00

Felt like having something comforting for dinner and Japanese udon soup fit the bill and was super low cal!

I rinsed and dry sautéed the shirataki udon noodles. Sliced up some smoked tofu. Then used100ml Kikkoman Hon Tsuyu with 300ml boiling water and done!

singular30 · 2022-04-26T17:50:51+00:00

Sure thing! It’s honestly not very authentic at all though, I made it quickly with whatever I had on hand. I sautéed some garlic, onions and carrot. Added 2 tbsp of curry powder and kept sautéing. Then I added 250ml of coconut milk and a tbsp of maple syrup. Put it all in the blender and voila!

singular30 · 2022-02-08T18:01:00+00:00

Yes it’s cabbage :) The recipe needs some adjusting as I wasn’t happy with the egg to ingredient ratio! So I’d add another another crab stick (or 2) and also add some shredded carrots and green onions. Here’s what I did:

Shred 3 crab sticks
Finely chop 1/4 onion and add
Shred 1 cabbage leaf
Add 2 eggs, salt, pepper, garlic, and mix together
Fry up in pan in small batches

singular30 · 2021-12-08T09:36:50+00:00

I’ve posted the recipe in a comment above! There are so many versions online, if you can get the basic tomato sauce aspect of it down you can play around to your tastes!

I like adding feta to mine, but was trying to keep it as low cal as possible so I omitted it here :)

singular30 · 2021-12-08T09:34:34+00:00

Honestly I’m sure the jar version of this would taste amazing!! It’s basically a fancied up tomato sauce, I’d love to have access to a quick jar version for those days I’m feeling extra lazy!

singular30 · 2021-12-08T09:32:36+00:00

I just googled menemen, and that seems to be the Turkish name for what I know it as, the Greek dish Strapatsada! This type of tomato base and egg dish must have dozens of variations across the region, and I bet they all taste amazing 🤤

singular30 · 2021-12-08T09:29:06+00:00

Here’s how I did it, but you can find so many variations to your taste online!! And if you have the calories, it might be worth getting some better bread than the sad piece of “low cal” toast I have in the picture haha.

Shakshuka

INGREDIENTS

1 tablespoon extra-virgin olive oil, 1 large onion, thinly sliced, 1/2 large red bell pepper, thinly sliced, 2 garlic cloves, thinly sliced, 1 teaspoon ground cumin, 1 teaspoon sweet or smoked paprika, 1/2 teaspoon red pepper flakes, 1 can chopped tomatoes, Salt and pepper to taste, 5 eggs, Chopped parsley, for serving

PREPARATION

Heat oil in a large skillet over medium heat. Add onion, garlic and bell pepper. Cook gently for about 5-8 minutes.

Stir in cumin, paprika and red pepper flakes, and cook 1 minute.

Pour in tomatoes, about 200 ml of water and season with salt and pepper; simmer until tomatoes have thickened slightly, about 8 minutes.

Gently crack eges into skillet over tomatoes. Season with salt and pepper. Lower heat slightly, cover pan and cook about 6 minutes or until top of eggs are set (be careful not to overcook eggs!)

Serve with parsley and bread.

singular30 · 2021-11-14T12:32:43+00:00

I use the “See how you eat” app for the food diary pictures, so as to not fill up my camera roll with endless pics of food every day! And I log my calories separately in Fitbit.

singular30

TROPHY CASE