Pro Ana Recipes

Non-fat spicy Mexican fiesta con huevos

I just made this recipe up and i love it! its non-fat, full of flavor, and packed with protein. enjoy!

ingredients...
3 egg whites 51 cal
1/2 Cup fat free re fried beans 100 cal
spicy salsa (as much as you want. obviously you can use mild or whatever kind you'd like
salt and pepper

heat up the re fried beans in the micro or on stove
i like to poach my egg whites. have a little water in the pan, enough to cover the entire bottom like 1/2 inch. then i drop the egg whites in and boil em till they get really foamy. then take a straining spoon and strain out the egg. nice and white and fluffy! you could also just cook them like regular eggs but this way doesn't require any non stick spray (oil=fat)

then i stir the salsa into the beans, and place the egg whites on top. salt and pepper to taste and voila! its done! fast, easy, delicious, non fat, high protein yummy dinner, lunch, whatever. let me know what you think!


Fluffy Cauliflower Mashed "Potatoes"

cauliflower
non fat chicken broth
garlic
salt and pepper

boil the cauliflower in the chicken broth
mash them when they get soft. YUMMY!!!

 

Dreamsicle Dessert (only 25 calories per serving!)

Ingredients

8 oz container of Cool Whip Free 1.4 oz box of S/F Fat Free Vanilla Instant Pudding (sm. box) .3 oz box of S/F Orange Jello (sm box)

Directions

Make Jello as specified in directions on box.

Stir in the dry pudding mix.

Mix well.

Add 8 oz container of Cool Whip Free.

Mix well (mixer or whisk)

Transfer to 6 containers (1 cup each)

Freeze or refrigerate for at least 3 hours.

Enjoy!

Number of Servings: 6

Asparagus soup

3 cups (1/2-inch) sliced asparagus (about 1 pound)

2 cups fat-free, less-sodium chicken broth

3/4 teaspoon fresh thyme, divided

1 bay leaf

1 garlic clove, crushed

1 tablespoon all-purpose flour

2 cups skim milk or light almond milk

Dash of ground nutmeg

3/4 teaspoon salt

1/4 teaspoon grated lemon rind

Preparation

1. Combine asparagus, broth, 1/2 teaspoon thyme, bay leaf, and garlic in a large saucepan over medium-high heat; bring to a boil. Reduce heat, cover, and simmer 10 minutes. Discard bay leaf. Place asparagus mixture in a blender; process until smooth.
2. Place flour in pan. Gradually add the milk, stirring with a whisk until blended. Add puréed asparagus and ground nutmeg; stir to combine. Bring to a boil. Reduce heat; simmer 5 minutes, stirring constantly. Remove from heat, and stir in 1/4 teaspoon thyme,  salt, and lemon rind.
3. Cream of Carrot Soup: Substitute 2 cups baby carrots for asparagus. Omit bay leaf. Yield 4 servings (serving size: 1 cup).