u/Sandwich_Harbor

#Crust Ingredients

Cauliflower rice: 1½ cups (170 g)

Egg whites: 0.25 cup (120 g)

Oat flour: 3 tbsp (23 g)

Cornstarch: 1 tbsp (8 g)

Nutritional yeast: 1 tbsp (5 g)

Garlic powder: 1 tsp (3 g)

Onion powder: 1 tsp (2.5 g)

Black pepper: ½ tsp (1 g)

Salt: 0.1 tsp (0.6 g)

Parsley: 1 tsp (0.5 g)

#Toppings Ingredients

Medium onion: ½ medium onion (55 g)

Raw sliced mushrooms: ½ cup (54 g)

Fresh spinach: ½ cup (15 g)

Minced garlic: 1 tsp (3 g)

Salt: 0.1 tsp (0.6 g)

No salt added tomato sauce: 2½ tbsp (37.5 g)

#Recipe

1.) Microwave the cauliflower rice for 5 minutes.

2.) While the cauliflower rice is microwaving, add the oat flour, nutritional yeast, cornstarch, garlic powder, onion powder, black pepper, salt, and parsley to a separate bowl and mix together.

3.) Once it's finished microwaving, place it in a cheesecloth and strain/squeeze out as much excess moisture as possible. Once done, add it to the bowl with the dry ingredients. Add the egg whites and mix everything together until combined. Set the crust mixture aside.

4.) Heat a skillet and cook the onion first until it becomes slightly soft. Add the minced garlic and mushrooms, then add the spinach last. Season the vegetables with a small amount of salt and cook until the spinach is ready. Set the toppings aside.

5.) Cover loosely a large regular plate with aluminum foil, shaping the foil around the plate. Form the cauliflower crust on top of the foil and flatten it with your hands into a pizza shape.

6.) Carefully unwrap the foil from around the edges of the plate and transfer the foil with the crust into the air fryer. Cook at 375°F (190°C) for 13 minutes.

7.) Prepare another piece of foil on the plate. Once the crust has cooked for 13 minutes, carefully lifted up the foil edges and flip it onto the new foil. Use a spatula to gently peel away the original top layer of foil.

8.) Place the flipped crust back into the air fryer and cook for an additional 3 minutes to make sure both sides are crispy.

9.) Once that's done, have it stay inside the air fryer as you use a spoon to spread the 2½ tablespoons (37.5 g) of no salt added tomato sauce over the top. Finally, add the vegetable toppings.

10.) Cook again at the same temperature for a final 3 minutes.

11.) Take it out and let it sit for a minute or two before eating! Enjoy!

#Crust Ingredients

Cauliflower rice: 1½ cups (170 g)

Egg whites: 0.25 cup (120 g)

Oat flour: 3 tbsp (23 g)

Cornstarch: 1 tbsp (8 g)

Nutritional yeast: 1 tbsp (5 g)

Garlic powder: 1 tsp (3 g)

Onion powder: 1 tsp (2.5 g)

Black pepper: ½ tsp (1 g)

Salt: 0.1 tsp (0.6 g)

Parsley: 1 tsp (0.5 g)

#Toppings Ingredients

Medium onion: ½ medium onion (55 g)

Raw sliced mushrooms: ½ cup (54 g)

Fresh spinach: ½ cup (15 g)

Minced garlic: 1 tsp (3 g)

Salt: 0.1 tsp (0.6 g)

No salt added tomato sauce: 2½ tbsp (37.5 g)

#Recipe

1.) Microwave the cauliflower rice for 5 minutes.

2.) While the cauliflower rice is microwaving, add the oat flour, nutritional yeast, cornstarch, garlic powder, onion powder, black pepper, salt, and parsley to a separate bowl and mix together.

3.) Once it's finished microwaving, place it in a cheesecloth and strain/squeeze out as much excess moisture as possible. Once done, add it to the bowl with the dry ingredients. Add the egg whites and mix everything together until combined. Set the crust mixture aside.

4.) Heat a skillet and cook the onion first until it becomes slightly soft. Add the minced garlic and mushrooms, then add the spinach last. Season the vegetables with a small amount of salt and cook until the spinach is ready. Set the toppings aside.

5.) Cover loosely a large regular plate with aluminum foil, shaping the foil around the plate. Form the cauliflower crust on top of the foil and flatten it with your hands into a pizza shape.

6.) Carefully unwrap the foil from around the edges of the plate and transfer the foil with the crust into the air fryer. Cook at 375°F (190°C) for 13 minutes.

7.) Prepare another piece of foil on the plate. Once the crust has cooked for 13 minutes, carefully lifted up the foil edges and flip it onto the new foil. Use a spatula to gently peel away the original top layer of foil.

8.) Place the flipped crust back into the air fryer and cook for an additional 3 minutes to make sure both sides are crispy.

9.) Once that's done, have it stay inside the air fryer as you use a spoon to spread the 2½ tablespoons (37.5 g) of no salt added tomato sauce over the top. Finally, add the vegetable toppings.

10.) Cook again at the same temperature for a final 3 minutes.

11.) Take it out and let it sit for a minute or two before eating! Enjoy!

#Crust Ingredients

Cauliflower rice: 1½ cups (170 g)

Egg whites: 0.25 cup (120 g)

Oat flour: 3 tbsp (23 g)

Cornstarch: 1 tbsp (8 g)

Nutritional yeast: 1 tbsp (5 g)

Garlic powder: 1 tsp (3 g)

Onion powder: 1 tsp (2.5 g)

Black pepper: ½ tsp (1 g)

Salt: 0.1 tsp (0.6 g)

Parsley: 1 tsp (0.5 g)

#Toppings Ingredients

Medium onion: ½ medium onion (55 g)

Raw sliced mushrooms: ½ cup (54 g)

Fresh spinach: ½ cup (15 g)

Minced garlic: 1 tsp (3 g)

Salt: 0.1 tsp (0.6 g)

No salt added tomato sauce: 2½ tbsp (37.5 g)

#Recipe

1.) Microwave the cauliflower rice for 5 minutes.

2.) While the cauliflower rice is microwaving, add the oat flour, nutritional yeast, cornstarch, garlic powder, onion powder, black pepper, salt, and parsley to a separate bowl and mix together.

3.) Once it's finished microwaving, place it in a cheesecloth and strain/squeeze out as much excess moisture as possible. Once done, add it to the bowl with the dry ingredients. Add the egg whites and mix everything together until combined. Set the crust mixture aside.

4.) Heat a skillet and cook the onion first until it becomes slightly soft. Add the minced garlic and mushrooms, then add the spinach last. Season the vegetables with a small amount of salt and cook until the spinach is ready. Set the toppings aside.

5.) Cover loosely a large regular plate with aluminum foil, shaping the foil around the plate. Form the cauliflower crust on top of the foil and flatten it with your hands into a pizza shape.

6.) Carefully unwrap the foil from around the edges of the plate and transfer the foil with the crust into the air fryer. Cook at 375°F (190°C) for 13 minutes.

7.) Prepare another piece of foil on the plate. Once the crust has cooked for 13 minutes, carefully lifted up the foil edges and flip it onto the new foil. Use a spatula to gently peel away the original top layer of foil.

8.) Place the flipped crust back into the air fryer and cook for an additional 3 minutes to make sure both sides are crispy.

9.) Once that's done, have it stay inside the air fryer as you use a spoon to spread the 2½ tablespoons (37.5 g) of no salt added tomato sauce over the top. Finally, add the vegetable toppings.

10.) Cook again at the same temperature for a final 3 minutes.

11.) Take it out and let it sit for a minute or two before eating! Enjoy!

#Ingredients

>Muffins

1 egg

50g (3⅓ tbsp) egg whites

300 ml (1¼ cups) low-fat buttermilk (Hood Fat Free Cultured Buttermilk)

55g (4 tbsp) light butter (50 calories per tablespoon)

30 ml (2 tbsp) oil of choice

30 ml (2 tbsp) unsweetened applesauce

100g (½ cup) monk fruit sweetener 

100g (½ cup) white sugar

280g (2¼ cups) all purpose flour

10g (2½ tsp) baking powder

2.5g (½ tsp) baking soda

2g (1 tsp) instant coffee

75g (¾ cup) cocoa powder (100% Pure Cocoa)

66g (6 tbsp) mini chocolate chips (80 calories per 2 tbsp)

Pinch of salt (highly recommended)

>Pistachio topping

85g (12 tbsp) Pistachio Spread (1 tbsp per muffin, 65 calories each. Nut Dreamers Pistachio Spread)

Optional: a small sprinkle of extra mini chocolate chips on top

#Instructions

1. Preheat the oven to 220°C / 425°F, or 200°C / 400°F fan.

2. Line a 12-cup muffin tin with muffin liners or parchment paper

3. Melt the light butter and allow it to cool slightly so it isn't extremely hot.

4. In a large bowl, combine the melted butter, oil, applesauce, fat free buttermilk, egg, and egg whites.

5. Whisk until the wet ingredients are well combined.

6. In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda, instant coffee, sweetener, and salt.

7. Gradually add the dry ingredients to the wet ingredients. Gently fold until just combined. Don't overmix!! The batter can still have a few small lumps.

8. Stir in the mini chocolate chips, distributing them evenly throughout the batter.

9. Divide the batter between the 12 muffin cups. Fill each approximately ¾ full.

10. Reduce the temperature to 180°C/350°F (or 160°C/320°F fan) and put the muffins inside. Bake for approximately 13 to 17 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.

11. Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes, then transfer them to a wire rack.

12. Cool completely before adding the pistachio topping. This is important because the spread will melt if the muffins are still hot!

13. Once cooled, spread ~7g (1 tablespoon) of Pistachio Spread over the top of each muffin. I simply dunked the muffin and wiped off the top.

14. Optionally, sprinkle a small amount of mini chocolate chips over the pistachio topping.

Enjoy :)

#Ingredients

>Muffins

1 egg

50g (3⅓ tbsp) egg whites

300 ml (1¼ cups) low-fat buttermilk (Hood Fat Free Cultured Buttermilk)

55g (4 tbsp) light butter (50 calories per tablespoon)

30 ml (2 tbsp) oil of choice

30 ml (2 tbsp) unsweetened applesauce

100g (½ cup) monk fruit sweetener 

100g (½ cup) white sugar

280g (2¼ cups) all purpose flour

10g (2½ tsp) baking powder

2.5g (½ tsp) baking soda

2g (1 tsp) instant coffee

75g (¾ cup) cocoa powder (100% Pure Cocoa)

66g (6 tbsp) mini chocolate chips (80 calories per 2 tbsp)

Pinch of salt (highly recommended)

>Pistachio topping

85g (12 tbsp) Pistachio Spread (1 tbsp per muffin, 65 calories each. Nut Dreamers Pistachio Spread)

Optional: a small sprinkle of extra mini chocolate chips on top

#Instructions

1. Preheat the oven to 220°C / 425°F, or 200°C / 400°F fan.

2. Line a 12-cup muffin tin with muffin liners or parchment paper

3. Melt the light butter and allow it to cool slightly so it isn't extremely hot.

4. In a large bowl, combine the melted butter, oil, applesauce, fat free buttermilk, egg, and egg whites.

5. Whisk until the wet ingredients are well combined.

6. In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda, instant coffee, sweetener, and salt.

7. Gradually add the dry ingredients to the wet ingredients. Gently fold until just combined. Don't overmix!! The batter can still have a few small lumps.

8. Stir in the mini chocolate chips, distributing them evenly throughout the batter.

9. Divide the batter between the 12 muffin cups. Fill each approximately ¾ full.

10. Reduce the temperature to 180°C/350°F (or 160°C/320°F fan) and put the muffins inside. Bake for approximately 13 to 17 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.

11. Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes, then transfer them to a wire rack.

12. Cool completely before adding the pistachio topping. This is important because the spread will melt if the muffins are still hot!

13. Once cooled, spread ~7g (1 tablespoon) of Pistachio Spread over the top of each muffin. I simply dunked the muffin and wiped off the top.

14. Optionally, sprinkle a small amount of mini chocolate chips over the pistachio topping.

Enjoy :)

#Ingredients

>Muffins

1 egg

50g (3⅓ tbsp) egg whites

300 ml (1¼ cups) low-fat buttermilk (Hood Fat Free Cultured Buttermilk)

55g (4 tbsp) light butter (50 calories per tablespoon)

30 ml (2 tbsp) oil of choice

30 ml (2 tbsp) unsweetened applesauce

100g (½ cup) monk fruit sweetener 

100g (½ cup) white sugar

280g (2¼ cups) all purpose flour

10g (2½ tsp) baking powder

2.5g (½ tsp) baking soda

2g (1 tsp) instant coffee

75g (¾ cup) cocoa powder (100% Pure Cocoa)

66g (6 tbsp) mini chocolate chips (80 calories per 2 tbsp)

Pinch of salt (highly recommended)

>Pistachio topping

85g (12 tbsp) Pistachio Spread (1 tbsp per muffin, 65 calories each. Nut Dreamers Pistachio Spread)

Optional: a small sprinkle of extra mini chocolate chips on top

#Instructions

1. Preheat the oven to 220°C / 425°F, or 200°C / 400°F fan.

2. Line a 12-cup muffin tin with muffin liners or parchment paper

3. Melt the light butter and allow it to cool slightly so it isn't extremely hot.

4. In a large bowl, combine the melted butter, oil, applesauce, fat free buttermilk, egg, and egg whites.

5. Whisk until the wet ingredients are well combined.

6. In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda, instant coffee, sweetener, and salt.

7. Gradually add the dry ingredients to the wet ingredients. Gently fold until just combined. Don't overmix!! The batter can still have a few small lumps.

8. Stir in the mini chocolate chips, distributing them evenly throughout the batter.

9. Divide the batter between the 12 muffin cups. Fill each approximately ¾ full.

10. Reduce the temperature to 180°C/350°F (or 160°C/320°F fan) and put the muffins inside. Bake for approximately 13 to 17 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.

11. Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes, then transfer them to a wire rack.

12. Cool completely before adding the pistachio topping. This is important because the spread will melt if the muffins are still hot!

13. Once cooled, spread ~7g (1 tablespoon) of Pistachio Spread over the top of each muffin. I simply dunked the muffin and wiped off the top.

14. Optionally, sprinkle a small amount of mini chocolate chips over the pistachio topping.

Enjoy :)

It's becoming almost like a comedy skit where the joke ends up being me!

I told my most recent ex about the past ex where he had said he was glad to be with me and then at 2am broke up with me. And I guess in his mind, he took that as ADVICE for himself on what he should do with me instead of avoid!

But this was even worse because he didn't even give me a break up message. He just straight up blocked me and left!

This is genuinely giving me trust issues. Because in this relationship, I constantly asked him if he felt uncertain, uncomfortable, or had concerns and he always said that everything was fine. That if he had a problem he would tell me. He said that if he wanted someone to actually be THERE in his life, it required him not to run away when things became complicated or hard. So he was constantly lying to me this entire time.

I also told him that he barely acknowledges my texts. For example, I text him stuff in the morning and he just doesn't read through it. Or at least he reads it but only responds to SOME of it. I have to always ask him, "What are your thoughts on this?" Or "What are your thoughts on that?" to get an answer out of him. It was mad annoying.

We barely text and when I asked him why? He said, "Oh well every relationship I've been in was like this." Well I told him that I'm not like that. I told him that I would like to have him text me saying that he cares or misses me. Because he never initiates it. I have to say it first and then he responds saying it back. But he never reaches out and says it first. Like I'm not demanding he be lovey dovey with me. No. Just a simple text throughout the day and that's it. This isn't me being crazy. Simply put, he had no passion for this relationship.

But I'm going crazy mentally as back to back I was blind sided with these break ups. I gave these relationships my all. And it hurts that these men lie to my face so brazingly.

Yields 245 grams//2 cups

So I split this into two containers and drink one in the morning, then the other for dinner if I still feel hungry. It's insane how little calories are involved for such a high volume smoothie.

I used chocolate malt mix (optional) to make it taste like chocolate milk.

>Salt and Lemon Juice are VERY IMPORTANT and NOT OPTIONAL, okay? Why? Because it balances out the chalky protein taste, and it genuinely fills in the "missing piece" feeling that you get after you make it without it.

#Ingredients:

Salt: 1 small pinch (~1g)

Fage 0% milkfat yogurt: 0.8 cup (180 g)

ISO100 Strawberry protein powder: 1 scoop (30 g) (any flavor will do)

Chocolate malt mix: 2 tablespoons (12 g)

Frozen whole strawberries: 1 cup (140 g)

Fresh lemon juice: 2 teaspoons (10 g)

Fat-free milk: 1 cup (240 mL)

So I split this into two containers and drink one in the morning, then the other for dinner if I still feel hungry. It's insane how little calories are involved for such a high volume smoothie.

I used chocolate malt mix (optional) to make it taste like chocolate milk.

>Salt and Lemon Juice are VERY IMPORTANT and NOT OPTIONAL, okay? Why? Because it balances out the chalky protein taste, and it genuinely fills in the "missing piece" feeling that you get after you make it without it.

#Ingredients:

Salt: 1 small pinch (~1g)

Fage 0% milkfat yogurt: 0.8 cup (180 g)

ISO100 Strawberry protein powder: 1 scoop (30 g) (any flavor will do)

Chocolate malt mix: 2 tablespoons (12 g)

Frozen whole strawberries: 1 cup (140 g)

Fresh lemon juice: 2 teaspoons (10 g)

Fat-free milk: 1 cup (240 mL)

So I split this into two containers and drink one in the morning, then the other for dinner if I still feel hungry. It's insane how little calories are involved for such a high volume smoothie.

I used chocolate malt mix (optional) to make it taste like chocolate milk.

>Salt and Lemon Juice are VERY IMPORTANT and NOT OPTIONAL, okay? Why? Because it balances out the chalky protein taste, and it genuinely fills in the "missing piece" feeling that you get after you make it without it.

#Ingredients:

Salt: 1 small pinch (~1g)

Fage 0% milkfat yogurt: 0.8 cup (180 g)

ISO100 Strawberry protein powder: 1 scoop (30 g) (any flavor will do)

Chocolate malt mix: 2 tablespoons (12 g)

Frozen whole strawberries: 1 cup (140 g)

Fresh lemon juice: 2 teaspoons (10 g)

Fat-free milk: 1 cup (240 mL)

I got these at Walmart.

Where I live, each box was $3.50 and so I paid almost $20 for all 5!!