FREE LOW FAT RECIPES : CALORIES IN SMALL CROISSANT : DANGERS OF LOW FAT DIET
The Happy Herbivore Cookbook: Over 175 Delicious Fat-Free and Low-Fat Vegan Recipes
This book will save you money by using "everyday" inexpensive ingredients, save you time with easy, no fuss recipes and improve your health with each nutritional bite.82% (18)
Vegan chef of one of the top 50 food blogs on the Web, HappyHerbivore.com, Lindsay S. Nixon, creates recipes that show eating a low fat vegan diet is not only healthy but delicious, too.
Now, Nixon combines some of her tastiest recipes in The Happy Herbivore Cookbook, each made with no added fats, using only whole, unprocessed plant-based foods.
With Nixon's help its easy to make healthy food at home in minutes using inexpensive, "everyday" ingredients and tools.
The Happy Herbivore Cookbook includes:
A variety of recipes from quick and simple to decadent and advanced.
Helpful hints and cooking tips making home cooking easy and stress-free.
An easy-to-use glossary demystifying any ingredients that may be new to the reader.
Pairing suggestions with each recipe to help make menu planning easy and painless.
Allergen-free recipes, including gluten-free, soy-free and sugar-free.
The Happy Herbivore Cookbook is easy-to-follow with a comprehensive index so you can always find what you're looking for or find a recipe to use up a leftover ingredient. Nixon also provides nutritional analyses; inspiring colorful photographs on nearly every page; funny blurbs at the beginning of each recipe; and chef's notes suggesting variations for each dish. Even the most novice cook will find healthy cooking easy--and delicious!
Pasta with roasted vegetables
A very simple, low fat, tasty meal. Roast your choice of veggies. To roast veggies, toss a bunch of veggies with 1 or 2 tablespoons of olive oil, spread out in a single layer and bake at 425°F for 30 minutes or so --- realize they will reduce significantly in volume ... if you start with 4 cups of veggies, you'll end up with closer to 2 cups. Stir every 5-10 minutes while they are roasting. To make this totally fat free, toss your veggies with a fat free Italian Dressing .... this actually adds more flavor than the olive oil. When they are just starting to brown, remove from oven and toss with hot pasta. If desired, drizzle with about a Tablespoon of olive oil per serving, but the veggies are flavorful enough that this isn't necessary if you are watching fat intake. Any veggies will work fine ... I think this batch has broccoli, red peppers, onions, and garlic. I also added sun dried tomatoes and olive slices to the veggies after roasting them. For gluten free folks, use a gluten free pasta ... there are several good choices of rice pasta available right now that cook up firm and tasty.June 7th 2009
Fat-free muffins Ingredients For the muffins: •200g self-raising flour •60g porridge oats1tsp baking powder •100g caster sugar •2 teaspoon ground cinnamon •340ml skimmed milk •2 large bananas, mashed •2 eating apples - peeled, cored and grated 50g sultanas For the icing: •50g (2 oz) caster sugar •3 tablespoons orange juice •1/2 teaspoon ground cinnamon Method 1. Preheat oven to 180 C / Gas mark 4. Line a 12-cup muffin tin with paper muffin cups. 2. In a large bowl, stir together flour, baking powder, porridge oats, sugar, and 2 teaspoons cinnamon. Stir in milk, banana, apples and sultanas. Spoon mixture into prepared muffin tin. 3. Bake in preheated oven until golden brown, about 25 to 30 minutes. The muffins are done when a skewer inserted comes out clean. 4. While muffins bake, make the icing as follows: 5. Combine sugar and orange juice in a small saucepan. Bring mixture to a boil and cook for 1 minute. Brush icing over baked and slightly cooled muffins, then sprinkle cinnamon on top.
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