Fall inspired meals that are 500 calories or less is what I will be sharing with you today in this What I eat in a day video. Keeping your meals low calorie density is one of the keys to losing weight. I hope you like these recipes I have chosen for you today. Full recipe is below.
#fallinspired #whatieatinaday #500caloriemeals
APPLE PANCAKES WITH APPLESAUCE TOPPING
for the apple sauce
1/2 cup water
2 1/2 cups peeled and chopped apple
1/4 tsp. cinnamon
1/2 Tablespoon of maple syrup.
Add all the ingredients into a pan and cook apples on medium heat until apples are soft enough to mash up. Set aside.
For the Apple pancakes
1 1/2 cups oat flour
1 tsp. baking powder
1 Tablespoon ground flax seed
1/2 tsp cinnamon
1 tsp vanilla or 1/2 tsp vanilla powder
1/2 cup applesauce that you made
1 to 2 cups water.
Add the dry ingredient into a bowl and mix well
The add the applesauce and water and mix well.
Using a 1/2 cup measuring cup scoop the batter up and pour onto a preheated skillet. When pancakes start to bubble and edges get a bit dry. Flip and cook for another few minutes.
Top with the remainder of the applesauce and 1/2 Tablespoon of maple syrup
Makes 2 servings approximate calories 500 per serving ( 4 pancakes)
YELLOW SPLIT PEA SOUP
1 onion chopped
2 carrots chopped
1 potato peeled and chopped
1 1/3 cups yellow split peas
6 cups of veggie broth
3/4 cup water(save for the end)
1/2 tsp. salt
black pepper to taste
1 cup chopped kale or spinach
Add 2 Tablespoons of water to a pot
Saute onions and carrots on medium heat till soft about 6 minutes
Then add the rest of the ingredients except the kale into the pot and bring to a boil then simmer for 35 40 minutes, stir every once in awhile Remove 1 to 1/2 cups of the soup and add 3/4 cup water into a bowl or container and blend till smooth and then add back into
pot. Add the kale or spinach and stir well turn off the heat and let sit for 5 minutes, stirring every now and then.
Makes 4 servings Approximate calories 370 per serving.
BUTTER NUT SQUASH MAC AND CHEESE WITH BROCCOLI
10 ounces of fresh or frozen butternut squash steamed
2 1/2 cup steamed cauliflower
1/2 onion chopped
3 cloves chopped garlic
3 Tablespoons nutritional yeast
1/2 tsp thyme
1 tsp. salt
2 cups unsweetened soy milk (or any plant milk)
1 1/2 cups pasta Cooked to package directions. drain and set aside.
1 pound frozen broccoli steamed.
Saute onion and garlic in a bit of water until onions are softened about 5 minutes. Add more water if needed so onions don’t stick.
Transfer onion mixture to a blender and add in the rest of the ingredients except the broccoli and pasta. Blend well and add to a pot and add the pasta and broccoli and mix well Add salt and pepper to taste.
Makes 4 servings Approximate calories 375 per serving.
LINK TO MY ONLINE DIGITAL COURSE-CHEW ON PLANTS
A simple and practical guide to sustain a plant based diet to reach your optimal health and weight.
CALIFORNIA BALSAMIC VINEGAR
download a free link to Jeff Novick’s 50/50 plate method
download a free low calorie density chart
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FAVORITE KITCHEN GADGETS
DASH WAFFLE IRON
VEGGIE CHOPPER
BELLA NONSTICK GRIDDLE:
TOFU PRESS :
INSTANT POT:
VITAMIX:
50 oz. LARGE SERVING BOWLS
Instant pot air fryer
Link to the Always Pan
The Starch Solutions by Dr. John Mcdougall:
Forks over knives.
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