a recipe for bones a cookbook for the hunger artist.

WARNING: These recipe's are from my kitchen, they are not part of a "balanced" diet and you prepare and eat them at your own risk. I will not be held responsible should you choose to "survive" off any of them.
hungrily yours,
elfx
What the fuk was I doing again?

awhh that’s right.
gettin skinny.
Happy Mothers Day everyone taking their own little baggie of safe foods to some lame family picnic/lunch/dinner/bbq/feeding frenzy.

Stay away from the cakes y’all. 

Elf’s 230cal kumara egg salad

You will need:
1 large egg, boiled and then set aside to cool.
80g kumara sweet potato also boiled and set aside to cool.
1/2 cup of uncooked spinach, shredded and diced(this is what makes the salad crunch)
1/2 cup of corn kernels, boiled and set aside to cool.
1 tsp cayenne pepper or white pepper.
3tsp french mustard.

just prep and toss together, it filled me up for half the day it looks a small portion but it’s very filling.

Elf’s lowcal peanut butter.

1/4 cup partially defatted peanut flour
1/2 cup fat free Greek yogurt (plain)
A dash of salt (optional)
Sweetener to taste (honey is delicious for this!)


Directions

Stir all ingredients together until homogenous. The peanut butter blend is going to be light and fluffy even if stirred with a spoon, but a beater can add additional air if desired.

Refrigerate unused portions.

Serving Size: Makes 6 approx 2-tablespoon servings.

Servings Per Recipe: 6
Amount Per Serving
Calories: 36.1
Total Fat: 0.7 g
Cholesterol: 0.0 mg
Sodium: 110.0 mg
Total Carbs: 3.5 g
Dietary Fiber: 0.7 g
Protein: 6.0 g

Elf’s Chick an Noodle Soup(133cal/cup)

Makescups


What you will need:
265g White Potatoes. substitute sweet potato if desired
300g Onions
240g Carrots
3x Chicken OXO cubes
25g Spaghetti 100% Durum Wheat Semolina
120g Green Peas
5x Teaspoons of minced Garlic
A sharp knife
A large saucepan
10 cups of water

Instructions:
Chop your vege’s leaving the skin on for extra nourishment if you wish.
Bring 5 cups of water to boil with oxo cubes and add pre chopped vegetables
excluding garlic.
When your vegetables are almost soft, drain. This will ensure that the chicken 
taste is still there

Add another 5 cups of water to your saucepan and bring to boil.
Place veg back in saucepan this time with the minced garlic and add Spaghetti Pasta.
Boil until everything is ready to go.

Deal a serve into 5 seperate baggys and freeze. 

Reheating can be done in saucepan or microwave.

Remember:
Skinny girls don’t need salt.


  hungrily yours,
Elfx 



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