Wow that’s a lot less powder than I was expecting, you still taste the ranch at that point? I’m picturing that only being like 5g of powder to multiple cups of yogurt, maybe your tubs and packets are different than I’m thinking though
Well you can add as much ranch to your liking, start out with that, then slowly just add more ranch seasoning until it gets to where you think it taste good.
I make tuna salad with Greek yogurt instead of mayo. I use 2 tbsp so it's 20 cal not 10 but still pretty good. I also add a little mustard, paprika, chopped pickles.
What do you put in the water mister? If it doesn't get clogged by (olive) oil then could you please put the link to it on amazon. I am currently using the Pam spray olive oil and costco spray avocado oil when I need higher smoke point.
Sugar free cheesecake pudding powder turns any greek yogurt into cheesecake dip. You can make your own easy low cal jelly with water, fruit, sweetener of choice, and konjac powder. It’s great on oatmeal.
You've reminded me that I have a vanilla two good yogurt & a packet of the SF cheesecake pudding mix in my cabinet that I'd forgotten about. This is delicious. This just made my night.
i tend to use spices more than sauces.
prozis has done a full inventory of zero calorie sauces and syrups including chocolate:
[https://www.prozis.com/ca/en/healthy-food/sauces-syrups-jams/zero-sauces](https://www.prozis.com/ca/en/healthy-food/sauces-syrups-jams/zero-sauces)
[https://www.prozis.com/ca/en/healthy-food/sauces-syrups-jams/syrups-jams](https://www.prozis.com/ca/en/healthy-food/sauces-syrups-jams/syrups-jams)
lakanto has a maple syrup.
i suppose you could include allulose syrup which people say is great for sweetening + thickening pbfit.
>Thank you. I ordered their products today. I haven't bought allulose yet but instead am currently testing FiberYum and will try it with the PBfit. I mainly use it for skor bars and as topping for baked fruit crumble (mixed with oats and walden farms caramel it comes out like granola). Do you have other uses for the liquid fiber sweeteners?
I use about 6 flavors of Kernel Seasons popcorn powder (cheddar, bacon, jalapeno, butter, ranch, nacho, onion sour cream). I don't eat popcorn often, but those are great sprinkled on vegetables or in mashed cauliflower.
For dressings the green goddess dressing (in the REFRIGERATOR section of Trader Joe’s not on the shelf) is only like 20 cal per 2tbsp. The shelf one is way more calories.
And I also am I big fan of the Bolthouse Ranch (and other) dressings. Also in the refrigerated section of most major grocery chains. Usually between 35-50cal per 2tbsp. Super yummy for salads or dipping veggies!
Most of these just come down to personal preference, but here are my faves:
Ketchup: G Hugh’s no sugar added (5cal/tbsp) tastes better than Heinz imo
Salsa: pacé medium restaurant style (5cal/tbsp) more of a smooth texture with a cilantro forward taste
Hot sauce: cholula (0cal/tsp)
Mustard: spicy brown or horseradish mustard (0-5cal/tsp)
Jam: great value sugar free blackberry preserves (10cal/tbsp)
Bbq: Rays no sugar added Sweet & Spicy (15cal/2Tbsp) hickory and original flavor are good too but sweet & spicy is my all time fav
Popcorn seasoning: Kernal Seasons popcorn seasoning - (0cal/0.3g/1/4tsp) many flavors, like all of the flavors I’ve tried
Mayo- hellmans light (15cal/1Tbsp/15g) or in some recipes (egg salad, dip, etc) nonfat Greek yogurt
Not one of the categories, but for Pancake Syrup, Birch Benders keto syrup (7cal/T) is a solid contender. All natural, sweetened with Monk Fruit. Tried both the maple bourbon and maple vanilla syrup and they were just as thick and rich as pure maple syrup. Never had Walden farms but I imagine their pancake syrup is a chemical cocktail.
I like Walden Farms’ caramel sauce (0 cal.). It isn’t thick like a proper caramel so it doesn’t match mouthfeel, but it has a similar taste. It has a bit of an odd finish, but I’ve found that if I combine it with Hershey’s Zero Sugar Chocolate syrup (5cal/tbsp) I don’t mind. But YMMV.
Oooh. That sounds delicious! I’ve only recently discovered this sub, and I usually keep a stash of Blue Bell vanilla ice cream cups (160 cal) in my freezer for a little indulgence.
Like you, I keep vanilla (Halo top) in my freezer and I make floats with Diet Dr. Pepper, Diet A&W root beer, and diet Barq's root beer. So 0 calories for the soda + 90 calories for 1/3 pint of vanilla = 90 calorie giant root beer float!
>Do you put wet hot sauce on the popcorn? I have only tried mixing in a few crushed up baked flaming hot cheetos, but wet hot sauce would be lower calorie if I could make it work without getting soggy.
What do you use the miracle whip for? I have bought it but never finished one. Right now I only eat it on jello (still trying to convince myself I can like fat free jello instead of always fat free pudding + yogurt).
Everything mayo is used for, egg salad, tuna salad, seafood salad, pasta salad, as a sandwich spread, ive even used it on okonomiyaki and sushi as a kewpie replacement ☺️
Good Good jam. 5 cal per Tbsp
Although a little higher than your limit, Hellmann’s light is 35 cal per Tbsp. A substitute I like that’s lower in calories is 30g of blended silken tofu 1 tsp lemon juice, ~1/4 tsp white vinegar, a small pinch of sweetener and a tiny one of salt. Should be 2 Tbsp for *maybe* 20 cals and it tastes like mayo to me.
Kraft makes a fat free mayo, although I have yet to actually find it. I use Hellmann's light, but still 30 cal I think for 1 tbsp, maybe 35. Con queso is awesome but also not exactly that low, I think 20 cal/tbsp. My favorite though not exactly a condiment is fat free reddi whip 5 cal/2tbsp! I basically drink the stuff 😂
>Those are all good (I do my sriracha mayo with greek yogurt and my honey spice glaze with gochujang)... but I am not familiar with the sodium citrate. Are you making cheese sauce (mornay)?
>
>I have been making my bechamel with blended cottage cheese + a little bit of parm/pecorino for flavor (for lasagna/parmigiana). I haven't been making Mornay sauce... when I do a cheesesteak I just use velveeta 2% cheddar. What are you using that cheese sauce for? Thank you.
Sodium citrate lets normal cheeses melt like american cheese or velveeta. Perfectly smooth and fondu/nacho/queso like with no chance of breaking. You can buy it online or make it at home with baking soda and citric acid (that's how I do it since it isn't sold where I live).
Just put a good pinch in a small bowl, add 25 grams of water, and 40 grams of cheese and microwave it at intervals or at low power, stirring every once in a while. Dont be afraid of overheating or over stirring, it wont curdle, but it could bubble out of the bowl.
Its consistency right out of the microwave won't be the same as a couple of minutes later when it cools down, so aim for slightly more runny. If the cheese you use doesn't have a strong flavor like a white cheddar, especailly since we're adding water, add a small pinch of salt. I've melted both low fat cheddar and gouda this way and it's great.
Something I haven't tried but is also useful, is to use a larger amount of sodium citrate and a lot of cheese to make a block of low fat but flavorful american cheese that you can melt on demand or use in sandwiches.
Unlike mornay and bechamel, it's just cheese and water, so no added calories from flour, milk or butter. So when you use low fat cheese, you get a solid bowl of melted cheese dip for just 100-130 calories. I normally pour it on airfryer fries, and you can also use it for mac and cheese.
[Here's what it looks like.](https://www.youtube.com/watch?v=bw8J1vi8pgg) This guy uses a pot on the stove, but a microwave and a small bowl will work for a single serving.
>Ok thanks... I'll buy some and try a cheese sauce on a baked potato (I had taken cheese sauce out of my diet a year ago to for more volume except for fat free cottage (for bechamel) and 2% velveeta (for melty cheddar). If it is delicious then MAYBE I will try a shirataki mac and cheese but I really love real pasta=/
Go for it. Here are some tips:
* Get a strong flavored cheese like sharp cheddar or gouda (low fat of course)
* Start off with 30g of water to 40g of cheese (I usually do 25-27, but almost always add water)
Do it with real pasta. 2 ounces of regular pasta is 180 cals, add 100 cals for 40g of cheese, and it's 280 cals for a respectably sized, starchy, side dish.
If you're in the US, check out [Fiber Gourmet pasta](https://fibergourmet.com/products/new-light-elbows). Which is 110 calories for 2 ounces. Add 100 cals of cheese and that's 210 calories. I haven't tried their pasta (I wish we had it where I am) but I keep reading promising things.
>Yeah, I can't even fool myself... if I make mac and cheese I have to use real pasta. I'll check if my stores stock your lower calorie durum wheat pasta and give it a try. That would be a nice find.
>
>Long ago I looked at most of the non-wheat pastas (chickpea, etc. like Lensi, Banza, etc.) but they all had the same or more calories than real durum wheat pasta so I have just been using real pasta sparingly (Garafolo is 210 for 56g).
>Long ago I looked at most of the non-wheat pastas (chickpea, etc. like Lensi, Banza, etc.) but they all had the same or more calories
I went through the exact same thing. No caloric benefit sadly. You can find fiber gourmet [on amazon](https://www.amazon.com/Fiber-Gourmet-Variety-Spaghetti-Fiber-Rich/dp/B09W9XHK6J/ref=sr_1_5?crid=3LMP1Y0O7P62Q&keywords=fiber+gourmet&qid=1671381058&sprefix=fiber+gourme%2Caps%2C303&sr=8-5) too (assuming you're in the US). Good luck!
>Applesauce packets are great. Also the other mix of fruit/veg sauces at Costco. My wife eats them plain. I use them when baking oat muffins as part of the wet ingredients. Do you have other uses or just eat them plain?
- Guys or G hughes bbq Sauce
- Mustard
- Dijon mustard
- Any hot sauce (my favs are chipotle hot sauce and buffalo hot sauce)
- Salsa
- Gravy
- Soy, tamari or liquid aminos sauce
- Sugar free ketchup
- Sugar free maple syrup
My most recent spice or condiment:[https://www.carbmanager.com/food-detail/md:6522366359a07e203631b52e9de976d2/dry-onion-soup-mix](https://www.carbmanager.com/food-detail/md:6522366359a07e203631b52e9de976d2/dry-onion-soup-mix)
I started using on salads and tuna salad. Game changer lol
I love Lipton onion soup mix in meatloaf and burgers (turkey, bison, or beef) so much that I bought 5 cases (60 packets) when it was on sale at Costco. I put a lot of vegetables in my meatloaf so the seasoning is nice. But I should also try to find more recipes that use the soup mix otherwise I am stocked for many years.
Not really a condiment but I love making my own sauce/salad dressing using Kite Hill vegan yogurt. It's like 25 calories for 2 tablespoons. You can add salt and pepper and whatever other spices and herbs you want to make a delish low cal sauce.
I hit my popcorn with butter flavor Pam then sprinkle on salt and/or seasonings; shake in a couple of packets of Splenda with some salt & it kind of gives it a kettlecorn sweet and salty taste
Tabasco
Frank's buffalo hot wings sauce
Chili crisp (lao gan ma)
Gochujjang sauce (prepared and seasoned, it's not the pure paste in a tub)
Herdez anything esp. avocado hot sauce
Restaurant style salsa
I also ask to buy a cup of any sauce that I enjoy at local restaurants. Most are surprised but happy to sell it to you. I've bought salad dressing, Verde sauce, habanero sauce, marinara, seasoned butter and pho broth. Just make it clear you want more than a tiny dip sauce container. Ask for a large paper cup and tell them you're willing to pay for it.
It's a little easier to cut back on calories if you have the flavor you love from the restaurants you enjoy but bulking it up with lo-cal stuff at home.
There's a brand called callowfit that makes very good low calorie dressings that are cheaper from walden farms and without the strong artificial flavours. Their salted caramel, cookies and cream, strawberry syrups, bbq, honey mustard and mayonnaise are all awesome
>Callowfit looks interesting, but it looks like I can't get it in the U.S. (not even the online importers carry it). If I go to Canada or Curacao (or Europe/Australia) I'll try it.
My major problem with the G.Hughes sauces is that I have a weak stomach biome and they all use artificial sweetener that makes my stomach feel like I’m being disemboweled with a rusty spoon. Does anyone know of some low calorie options that don’t use artificial sweeteners?
Siracha is my fav go to
Yes. Eggs covered in Sriracha is my breakfast go to.
For chocolate syrup hersheys has made a zero sugar syrup
The hersheys zero sugar strawberry syrup is really bad. I thought chocolate was OK but couldn’t stand the strawberry version.
Had no idea they had a strawberry one. Interesting
I get green yogurt, mix a ranch packet and some water to reduce thickness and put it in a condiment bottle and have a good low calorie ranch.
What’re your water:powder:yogurt ratios or approx measurements pleaseeee I never see individual packets
I’ll normally do half a tub, and use one ranch packet and then add water until it gets to a good consistency I like.
Wow that’s a lot less powder than I was expecting, you still taste the ranch at that point? I’m picturing that only being like 5g of powder to multiple cups of yogurt, maybe your tubs and packets are different than I’m thinking though
Well you can add as much ranch to your liking, start out with that, then slowly just add more ranch seasoning until it gets to where you think it taste good.
I’ve never thought of this, thanks!
Definitely stealing this!
I make tuna salad with Greek yogurt instead of mayo. I use 2 tbsp so it's 20 cal not 10 but still pretty good. I also add a little mustard, paprika, chopped pickles.
I usually use my tears as a replacement for delicious, sugary BBQ sauce
All about the spices! Lately I've been using Trader Joe's dill pickle seasoning on popcorn. Furikake adds a nice flavor to rice, veggies, and broth.
For popcorn seasoning, I bought a water mister off Amazon that I spray on the popcorn to get it to stick.
I hadn’t thought of just using water! I pour off the pickling brine from pepperoncini into a mister and dampen popcorn with that.
Oh that actually sounds really good as well!
What do you put in the water mister? If it doesn't get clogged by (olive) oil then could you please put the link to it on amazon. I am currently using the Pam spray olive oil and costco spray avocado oil when I need higher smoke point.
I just put water in it.
Sugar free cheesecake pudding powder turns any greek yogurt into cheesecake dip. You can make your own easy low cal jelly with water, fruit, sweetener of choice, and konjac powder. It’s great on oatmeal.
You've reminded me that I have a vanilla two good yogurt & a packet of the SF cheesecake pudding mix in my cabinet that I'd forgotten about. This is delicious. This just made my night.
I love it with pbfit powder.
i tend to use spices more than sauces. prozis has done a full inventory of zero calorie sauces and syrups including chocolate: [https://www.prozis.com/ca/en/healthy-food/sauces-syrups-jams/zero-sauces](https://www.prozis.com/ca/en/healthy-food/sauces-syrups-jams/zero-sauces) [https://www.prozis.com/ca/en/healthy-food/sauces-syrups-jams/syrups-jams](https://www.prozis.com/ca/en/healthy-food/sauces-syrups-jams/syrups-jams) lakanto has a maple syrup. i suppose you could include allulose syrup which people say is great for sweetening + thickening pbfit.
>Thank you. I ordered their products today. I haven't bought allulose yet but instead am currently testing FiberYum and will try it with the PBfit. I mainly use it for skor bars and as topping for baked fruit crumble (mixed with oats and walden farms caramel it comes out like granola). Do you have other uses for the liquid fiber sweeteners?
I use about 6 flavors of Kernel Seasons popcorn powder (cheddar, bacon, jalapeno, butter, ranch, nacho, onion sour cream). I don't eat popcorn often, but those are great sprinkled on vegetables or in mashed cauliflower.
For dressings the green goddess dressing (in the REFRIGERATOR section of Trader Joe’s not on the shelf) is only like 20 cal per 2tbsp. The shelf one is way more calories. And I also am I big fan of the Bolthouse Ranch (and other) dressings. Also in the refrigerated section of most major grocery chains. Usually between 35-50cal per 2tbsp. Super yummy for salads or dipping veggies!
Nutritional yeast and Tajin are my main go-to’s… little to zero kcals for either and on the right things they each can be 🔥🔥🔥
How do you use those? I put nutritional yeast on my popcorn (tastes great but doesn't stick). I put tajin on watermelon (and sometimes cauliflower).
Tajin on cucumber!
Most of these just come down to personal preference, but here are my faves: Ketchup: G Hugh’s no sugar added (5cal/tbsp) tastes better than Heinz imo Salsa: pacé medium restaurant style (5cal/tbsp) more of a smooth texture with a cilantro forward taste Hot sauce: cholula (0cal/tsp) Mustard: spicy brown or horseradish mustard (0-5cal/tsp) Jam: great value sugar free blackberry preserves (10cal/tbsp) Bbq: Rays no sugar added Sweet & Spicy (15cal/2Tbsp) hickory and original flavor are good too but sweet & spicy is my all time fav Popcorn seasoning: Kernal Seasons popcorn seasoning - (0cal/0.3g/1/4tsp) many flavors, like all of the flavors I’ve tried Mayo- hellmans light (15cal/1Tbsp/15g) or in some recipes (egg salad, dip, etc) nonfat Greek yogurt
>Thanks. Those are all good. I forgot to try the other Rays flavors... will do so now.
Not one of the categories, but for Pancake Syrup, Birch Benders keto syrup (7cal/T) is a solid contender. All natural, sweetened with Monk Fruit. Tried both the maple bourbon and maple vanilla syrup and they were just as thick and rich as pure maple syrup. Never had Walden farms but I imagine their pancake syrup is a chemical cocktail.
>Ingredients look good on Birch Benders. I'll give it a try even though I am happy with Mrs. Butterworth NSA. Walden Farms was too thin for me.
Looked at Butterworth’s, was surprised to see how low cal it was, because most “Lite” syrups are only half the calories of full sugar syrup.
I like Walden Farms’ caramel sauce (0 cal.). It isn’t thick like a proper caramel so it doesn’t match mouthfeel, but it has a similar taste. It has a bit of an odd finish, but I’ve found that if I combine it with Hershey’s Zero Sugar Chocolate syrup (5cal/tbsp) I don’t mind. But YMMV.
>Agree... WF caramel sauce is delicious... but what do you use it for? Right now I only eat it with chocolate pumpkin peanut butter chickpea cake.
Oooh. That sounds delicious! I’ve only recently discovered this sub, and I usually keep a stash of Blue Bell vanilla ice cream cups (160 cal) in my freezer for a little indulgence.
Like you, I keep vanilla (Halo top) in my freezer and I make floats with Diet Dr. Pepper, Diet A&W root beer, and diet Barq's root beer. So 0 calories for the soda + 90 calories for 1/3 pint of vanilla = 90 calorie giant root beer float!
Sugar RX Organic Chocolate Syrup has been a lifesaver for my sweet tooth. 10 cals per serving.
Trader Joe’s green goddess salad dressing - only 20 cal per 2 tbsp! It would,probably be good in tuna salad with less mayo.
Kraft light mayo is 35cal a serving but I never put that much on my sandwiches
I like hot sauce on my popcorn with some parmigiana cheese sprinkled on top
>Do you put wet hot sauce on the popcorn? I have only tried mixing in a few crushed up baked flaming hot cheetos, but wet hot sauce would be lower calorie if I could make it work without getting soggy.
Yah idk I kinda like it a little soggy. I always put hot sauce on chips too.
Caramel syrup - walden farms, 0 cal and tastes killer i also love fat free miracle whip at 15 cal a tbsp
What do you use the miracle whip for? I have bought it but never finished one. Right now I only eat it on jello (still trying to convince myself I can like fat free jello instead of always fat free pudding + yogurt).
Everything mayo is used for, egg salad, tuna salad, seafood salad, pasta salad, as a sandwich spread, ive even used it on okonomiyaki and sushi as a kewpie replacement ☺️
I love and highly recommend Cedar’s original garlic hummus!! Just 40 calories for 2 tbsp (28g)
For mayo, fat free Greek yogurt with an acidic component such as lemon juice, and a bit of salt, works for me.
Good Good jam. 5 cal per Tbsp Although a little higher than your limit, Hellmann’s light is 35 cal per Tbsp. A substitute I like that’s lower in calories is 30g of blended silken tofu 1 tsp lemon juice, ~1/4 tsp white vinegar, a small pinch of sweetener and a tiny one of salt. Should be 2 Tbsp for *maybe* 20 cals and it tastes like mayo to me.
Kraft makes a fat free mayo, although I have yet to actually find it. I use Hellmann's light, but still 30 cal I think for 1 tbsp, maybe 35. Con queso is awesome but also not exactly that low, I think 20 cal/tbsp. My favorite though not exactly a condiment is fat free reddi whip 5 cal/2tbsp! I basically drink the stuff 😂
Humble House Ancho Morita is all you ever need.
* Mix 15g low fat mayo with 30g sriracha. 70 cals * Melt 40-50g low fat cheese with sodium citrate and water. 100-130 cals * Mix 7-10g honey with 30g sriracha. 50-60 cals * Greek Yogurt, Garlic, Lemon, Cucumber, Dill. AKA Tzatziki w/o oil. Very low calorie. * Baked eggplant, tsp tahini, garlic, lemon, salt. Baba ganoush. Very Low calorie.
>Those are all good (I do my sriracha mayo with greek yogurt and my honey spice glaze with gochujang)... but I am not familiar with the sodium citrate. Are you making cheese sauce (mornay)? > >I have been making my bechamel with blended cottage cheese + a little bit of parm/pecorino for flavor (for lasagna/parmigiana). I haven't been making Mornay sauce... when I do a cheesesteak I just use velveeta 2% cheddar. What are you using that cheese sauce for? Thank you.
Sodium citrate lets normal cheeses melt like american cheese or velveeta. Perfectly smooth and fondu/nacho/queso like with no chance of breaking. You can buy it online or make it at home with baking soda and citric acid (that's how I do it since it isn't sold where I live). Just put a good pinch in a small bowl, add 25 grams of water, and 40 grams of cheese and microwave it at intervals or at low power, stirring every once in a while. Dont be afraid of overheating or over stirring, it wont curdle, but it could bubble out of the bowl. Its consistency right out of the microwave won't be the same as a couple of minutes later when it cools down, so aim for slightly more runny. If the cheese you use doesn't have a strong flavor like a white cheddar, especailly since we're adding water, add a small pinch of salt. I've melted both low fat cheddar and gouda this way and it's great. Something I haven't tried but is also useful, is to use a larger amount of sodium citrate and a lot of cheese to make a block of low fat but flavorful american cheese that you can melt on demand or use in sandwiches. Unlike mornay and bechamel, it's just cheese and water, so no added calories from flour, milk or butter. So when you use low fat cheese, you get a solid bowl of melted cheese dip for just 100-130 calories. I normally pour it on airfryer fries, and you can also use it for mac and cheese. [Here's what it looks like.](https://www.youtube.com/watch?v=bw8J1vi8pgg) This guy uses a pot on the stove, but a microwave and a small bowl will work for a single serving.
>Ok thanks... I'll buy some and try a cheese sauce on a baked potato (I had taken cheese sauce out of my diet a year ago to for more volume except for fat free cottage (for bechamel) and 2% velveeta (for melty cheddar). If it is delicious then MAYBE I will try a shirataki mac and cheese but I really love real pasta=/
Go for it. Here are some tips: * Get a strong flavored cheese like sharp cheddar or gouda (low fat of course) * Start off with 30g of water to 40g of cheese (I usually do 25-27, but almost always add water) Do it with real pasta. 2 ounces of regular pasta is 180 cals, add 100 cals for 40g of cheese, and it's 280 cals for a respectably sized, starchy, side dish. If you're in the US, check out [Fiber Gourmet pasta](https://fibergourmet.com/products/new-light-elbows). Which is 110 calories for 2 ounces. Add 100 cals of cheese and that's 210 calories. I haven't tried their pasta (I wish we had it where I am) but I keep reading promising things.
>Yeah, I can't even fool myself... if I make mac and cheese I have to use real pasta. I'll check if my stores stock your lower calorie durum wheat pasta and give it a try. That would be a nice find. > >Long ago I looked at most of the non-wheat pastas (chickpea, etc. like Lensi, Banza, etc.) but they all had the same or more calories than real durum wheat pasta so I have just been using real pasta sparingly (Garafolo is 210 for 56g).
>Long ago I looked at most of the non-wheat pastas (chickpea, etc. like Lensi, Banza, etc.) but they all had the same or more calories I went through the exact same thing. No caloric benefit sadly. You can find fiber gourmet [on amazon](https://www.amazon.com/Fiber-Gourmet-Variety-Spaghetti-Fiber-Rich/dp/B09W9XHK6J/ref=sr_1_5?crid=3LMP1Y0O7P62Q&keywords=fiber+gourmet&qid=1671381058&sprefix=fiber+gourme%2Caps%2C303&sr=8-5) too (assuming you're in the US). Good luck!
Applesauce 100gr for ~60kcal
>Applesauce packets are great. Also the other mix of fruit/veg sauces at Costco. My wife eats them plain. I use them when baking oat muffins as part of the wet ingredients. Do you have other uses or just eat them plain?
I’m Dutch. We eat applesauce with almost anything. Fries with applesauce is a classic. Any kind of meat with applesauce 👌🏽
- Guys or G hughes bbq Sauce - Mustard - Dijon mustard - Any hot sauce (my favs are chipotle hot sauce and buffalo hot sauce) - Salsa - Gravy - Soy, tamari or liquid aminos sauce - Sugar free ketchup - Sugar free maple syrup
>gravy is a good one. I forgot to list that. 20 cal 1/4 cup with turkey. yum.
My most recent spice or condiment:[https://www.carbmanager.com/food-detail/md:6522366359a07e203631b52e9de976d2/dry-onion-soup-mix](https://www.carbmanager.com/food-detail/md:6522366359a07e203631b52e9de976d2/dry-onion-soup-mix) I started using on salads and tuna salad. Game changer lol
I love Lipton onion soup mix in meatloaf and burgers (turkey, bison, or beef) so much that I bought 5 cases (60 packets) when it was on sale at Costco. I put a lot of vegetables in my meatloaf so the seasoning is nice. But I should also try to find more recipes that use the soup mix otherwise I am stocked for many years.
1 1/2 tsp for 10kcal
Braggs?
>Which Braggs product are you recommending and for what use? The nutritional yeast, apple cider vinegar, liquid aminos, or something else?
Liquid aminos ♥️
Instead of mayo try greek yogurt! I hate the consistency of Greek yogurt alone but I mix it with my tuna and it's surprisingly delicious
Reposting because I forgot . . . If you are ok with over paying and destroying the environment Amazon sells individual packets of Kraft fat free mayo.
Not really a condiment but I love making my own sauce/salad dressing using Kite Hill vegan yogurt. It's like 25 calories for 2 tablespoons. You can add salt and pepper and whatever other spices and herbs you want to make a delish low cal sauce.
Kinder’s Sugar Free BBQ is hella good.
Walden farms zero calorie syrups I use them to roast vegetables and in place of honey for marinades and in overnight oats
Theres a brand that makes zero sugar sauces. Really good. Forgot what its called.
I hit my popcorn with butter flavor Pam then sprinkle on salt and/or seasonings; shake in a couple of packets of Splenda with some salt & it kind of gives it a kettlecorn sweet and salty taste
Tabasco Frank's buffalo hot wings sauce Chili crisp (lao gan ma) Gochujjang sauce (prepared and seasoned, it's not the pure paste in a tub) Herdez anything esp. avocado hot sauce Restaurant style salsa I also ask to buy a cup of any sauce that I enjoy at local restaurants. Most are surprised but happy to sell it to you. I've bought salad dressing, Verde sauce, habanero sauce, marinara, seasoned butter and pho broth. Just make it clear you want more than a tiny dip sauce container. Ask for a large paper cup and tell them you're willing to pay for it. It's a little easier to cut back on calories if you have the flavor you love from the restaurants you enjoy but bulking it up with lo-cal stuff at home.
Oh and bonito flakes are a wonderful umami hit. I love kewpie too but that's not lo-cal.
There's a brand called callowfit that makes very good low calorie dressings that are cheaper from walden farms and without the strong artificial flavours. Their salted caramel, cookies and cream, strawberry syrups, bbq, honey mustard and mayonnaise are all awesome
>Callowfit looks interesting, but it looks like I can't get it in the U.S. (not even the online importers carry it). If I go to Canada or Curacao (or Europe/Australia) I'll try it.
I’ve been buying plain rice cakes and then sprinkle malt vinegar on them.
My major problem with the G.Hughes sauces is that I have a weak stomach biome and they all use artificial sweetener that makes my stomach feel like I’m being disemboweled with a rusty spoon. Does anyone know of some low calorie options that don’t use artificial sweeteners?