https://youtube.com/shorts/ICvuq7ZhDS8?si=g7SRg_WzeUn1Zzar
🍫 CHOCOLATE PEANUT BUTTER BARK for Weight Loss 💚
This one is ALL about cookies 🍪✨
Healthy, vegan, high-volume, low calorie density cookies — including these sweet potato cookies 💚
Ingredients:
🍠 Sweet potato
🍫 Cacao powder
🌿 Vanilla
🍯 Maple syrup
🥜 Peanut butter powder
🍫 Melted chocolate
@broccoli_mum
( Different version https://projectwaistline.com/?p=43574 )
Her version:
Ingredients:
🍌 2 ripe spotty bananas
🌾 1/4 cup oats
🌼 1 tsp vanilla
🍫 2 tbsp cacao powder
🌴 2 medjool dates
🥜 1 tbsp cashews (optional)
🧂 Pinch of salt
💧 1 cup water
1. Blender everything until smooth (makes a fab smoothie!)
2. Transfer to your ninja cup and freeze for at least 6-8 hours
3. Put on the light ice cream setting (twice) and enjoy!
SWEET TREATS eBook is packed with 100+ of my favorite sweet treats for maximum weight loss — the exact kinds of desserts I ate while losing 66lbs without giving up chocolate, cake, or ice cream 💚
Sweet Treats For Maximum Weight Loss – Broccoli Mum
https://share.google/GLnlynPMb3zQfJFKl
@broccoli_mum
🥦🍫 BROCCOLI CHOCOLATE CAKE
Vegan • Low Fat • Low Calorie Density
Ingredients:
🥦 1 head of broccoli
🥛 1/2 cup soy milk
🌾 1 cup oat flour
🌱 2 tbsp flaxmeal
🍁 4 tbsp maple syrup
🍫 2 tbsp cacao powder
🌼 1 tsp vanilla extract
🥄 1 tsp baking powder
🧂 Pinch of salt
Frosting:
🍌 2 ripe bananas
🍫 2 tbsp cacao powder
🥜 1/4 cup peanut butter powder
🍁 2 tbsp maple syrup
Method:
1️⃣ Steam broccoli until tender, then blend with soy milk. Add the remaining ingredients and mix well. Bake at 180°C for 30–35 minutes.
2️⃣ Mix the frosting ingredients, spread over the cooled cake, and top with 🍓 raspberries if desired.
Rich, chocolatey, and incredibly moist — you’d never guess it’s made with broccoli. A wholesome, vegan dessert that’s low in calorie density but still deeply satisfying and indulgent ✨
@broccoli_mum
🍠 CHOCOLATE SWEET POTATO BOAT
Ingredients:
🍠 Baked sweet potato
🥣 Soy yogurt
🍁 Maple syrup
🌼 Vanilla
🧂 Pinch of salt
🍫 Melted vegan chocolate
Method:
1️⃣ Slice off the top of the baked sweet potato and carefully trim a small strip from one side so it sits flat.
2️⃣ Scoop out most of the sweet potato flesh, leaving enough around the edges to create a sturdy “boat”.
3️⃣ Add the scooped sweet potato, soy yogurt, maple syrup, vanilla, and a pinch of salt to a blender. Blend until smooth and creamy.
4️⃣ Spoon the mixture back into the sweet potato boat and smooth out the top.
5️⃣ Pour over the melted vegan chocolate and chill until the chocolate sets ✨
Creamy, rich, and surprisingly indulgent, this sweet potato boat is like a chocolate-covered cheesecake made from wholesome ingredients. The silky filling paired with the chocolate shell creates the perfect satisfying dessert 💚🍫🍠
🔗If you want to eat sweet treats and still lose weight check out LINK in my BIO
@broccoli_mum
Ingredients:
🌱 2 bags bean sprouts
🍄 Mushrooms
🥕 Carrots
🥬 Cabbage
🧊 Smoked tofu
🥢 Soy sauce
🧄 Garlic powder
🧄 Fresh garlic
🍎 Rice vinegar or apple cider vinegar
🍯 Tiny bit of brown sugar
🫒 Tiny bit of sesame oil
🍜 1/4 pack rice noodles
⚪ Sesame seeds
🌿 Sprinkle of coriander
Method:
1️⃣ Soak the bean sprouts in boiling water while preparing the rest of the ingredients.
2️⃣ Slice the mushrooms, carrots, and cabbage. Add them to a hot pan with smoked tofu and fresh garlic. Sprinkle with garlic powder and cook until softened and slightly golden.
3️⃣ Add soy sauce, vinegar, brown sugar, and a tiny bit of sesame oil. Mix well.
4️⃣ Add the soaked bean sprouts and cooked rice noodles to the pan and toss everything together until hot and coated in the sauce ✨
5️⃣ Top with sesame seeds and fresh coriander before serving 👌
Savory, smoky, slightly sweet, and packed with texture — this giant noodle bowl is super satisfying while still being high-volume and weight-loss friendly. A cozy takeout-style meal loaded with veggies and flavor 💚
If you want weight loss that feels easy and sustainable, my eBooks will help you do exactly that 🙌
🔗 Click Link in BIO for 100+ high-volume meals that helped me lose 66 lbs ❤️
@broccoli_mum
Vegan • Oil Free • Maximum Weight Loss!!
Ingredients:
🫘 2 tins chickpeas
🫛 1 cup peas
🌽 1 cup sweetcorn
🌾 1 cup oats
🌶️ 1 tbsp smoked paprika
🌿 1 tbsp thyme
🧂 Salt to taste
🥦 1 broccoli
🥒 1 courgette
🥕 2 carrots
🧅 1 onion
🧄 4 cloves garlic
Extras:
🥬 Iceberg lettuce
🍅 Easy marinara sauce
🌶️ Jalapeños
🧀 Low fat vegan cheese sauce (recipe in my NEW cookbook)
Method:
1️⃣ Add chickpeas, peas, sweetcorn, oats, smoked paprika, thyme, and salt to a food processor and blitz until combined. Roll into meatballs.
2️⃣ Chop broccoli, courgette, carrots, onion, and garlic. Cook until soft and tender.
3️⃣ Bake or air fry the meatballs until golden and slightly crispy on the outside.
4️⃣ Assemble your sub with lettuce, marinara sauce, veggies, jalapeños, meatballs, and low fat vegan cheese sauce ✨
Description:
Loaded, hearty, and packed with flavor — this chickpea meatball sub is the ultimate high-volume comfort food meal. Huge portions, tons of veggies, and seriously satisfying while staying weight-loss friendly 💚
@broccoli_mum
STOVETOP (uses least fuel)
**Brown Rice in an Enameled Dutch Oven (Stovetop)**
1. Rinse **1 cup brown rice**.
2. Add rice, **2¼ cups water**, and **½ tsp salt** (optional) to the pot.
3. Bring to a boil over medium-high heat.
4. Cover and reduce to **low heat**.
5. Simmer **40–45 minutes**.
6. Turn off heat and let rest, covered, **10 minutes**.
7. Fluff with a fork and serve.
OVEN
**Brown Rice in an Enameled Dutch Oven (Oven)**
1. Preheat oven to **375°F (190°C)**.
2. Add **1 cup rinsed brown rice**, **2¼ cups boiling water**, and **½ tsp salt** (optional) to the pot.
3. Cover tightly with the lid.
4. Bake **60 minutes**.
5. Let rest, covered, **10 minutes**.
6. Fluff with a fork and serve.
To make this video recipe noticeably thicker, you can reduce the liquid, increase the lentil-to-liquid ratio, and use a brief simmer after cooking. Here’s a revised version, a tiny bit different than video:
Thick & Hearty Red Lentil Sauce (Instant Pot methos, followed by STOVETOP option at bottom!)
INGREDIENTS
* 1 pound red lentils
* **6 cups water** (reduced from 8 cups)
* 29 ounces tomatoes (1 can, fire-roasted and salt-free preferred)
* 6 ounces tomato paste, salt-free
* 10 ounces onion, chopped (about 1 large onion)
* 1 pound red bell pepper, pureed
* 3 ounces pitted dates (about 12 Deglet Noor dates)
* 8 cloves garlic
* 4 tablespoons apple cider vinegar
* 1½ tablespoons parsley flakes
* 1½ tablespoons oregano
* 1½ tablespoons chili powder
* 2 teaspoons smoked paprika
* ½ teaspoon chipotle powder, or more to taste
* ½ teaspoon crushed red pepper flakes, or more to taste
INSTRUCTIONS (Instant Pot)
1. Blend the dates, garlic, tomatoes, and red bell peppers until completely smooth.
2. Add the blended mixture and all remaining ingredients to the Instant Pot. Stir well.
3. Cook on **Manual/Pressure Cook (High)** for **10 minutes**.
4. Allow a **10–15 minute natural pressure release**, then release any remaining pressure.
5. Stir vigorously. The lentils will continue to break down and thicken as they sit.
6. For an even thicker consistency, turn on **Sauté** and cook uncovered for **5–10 minutes**, stirring frequently.
**Optional for extra thickness:** Increase tomato paste to **8 ounces** or add an additional **½ cup red lentils**.
—
STOVETOP OPTION
1. Blend the dates, garlic, tomatoes, and red bell peppers until smooth.
2. Add the blended mixture and all remaining ingredients to a large soup pot or Dutch oven.
3. Bring to a gentle boil over medium-high heat.
4. Reduce heat to low and simmer uncovered, stirring occasionally, for **35–45 minutes**, or until the lentils have completely broken down and the sauce reaches your desired thickness.
5. If the mixture becomes too thick during cooking, add water ¼ cup at a time as needed.
6. For a smoother texture, use an immersion blender for a few seconds after cooking.
7. Let stand for 10 minutes before serving; it will continue to thicken as it cools slightly.
**For an especially thick, pasta-sauce consistency:** Simmer an additional 10–15 minutes uncovered after the lentils are fully cooked.
Ingredients
2 boxes Plant Strong Bold Lentil Chili (or MAKE YOUR OWN RECIPE!)
8 oz white mushrooms, sliced (optional)
¼–½ cup BBQ sauce
1 cup chopped kale
4 burger buns
Directions
Heat a large skillet over medium-high heat. Add the sliced mushrooms and sauté for 4–5 minutes, stirring occasionally, until softened and lightly browned.
Add the Spiced Lentil Chili and BBQ sauce to the skillet. Stir well to combine.
Reduce heat to medium and simmer for 2 minutes, stirring occasionally, until the mixture is heated through.
Spoon the lentil mixture onto burger buns.
Top with chopped kale and serve immediately.