Banana Chocolate Chip Bread

ONE
1 1/2 cups flour
1 cup white sugar
1 1/2 tsp baking soda
1/4 tsp salt

TWO
2 large overripe bananas, mashed
1 egg white (or egg replacer)
1/2 apple sauce
1/4 cup fat-free milk
2 tsp vanilla extract
1/2 cup chocolate chips

Preheat the oven to 350F. Lightly grease and flour an 8x8 inch bread pan. In a bowl, mix the ingredients in ONE. In a separate bowl, mix the ingredients in TWO. Pour the wet ingredients into the dry and mix until you have a batter. Pour into the prepared pan and bake for about 40 minutes or until set. Let it cool in the pan. Take it out of the pan and sprinkle with powdered sugar.

Original from allrecipes.com

Vegetable Egg-White Omelette

1 tsp olive oil

Veggies, such as:
1 small carrot, grated or finely chopped
1/2 zucchini, grated or finely chopped
1 onion, chopped
1 garlic clove, minced or pressed
1/2 leek, chopped
(you could also use grated potatoes, bell pepper, spinach, mushrooms, etc)

salt and pepper, to taste
3 egg whites

In a saucepan, sauté the veggies, on low heat and covered, until translucent. In a bowl, lightly beat the egg whites. Add the veggies to the egg whites, and pour into a lightly greased frying pan. Cook on medium until the bottom of the omelette is set and, using a plate, flip it over and pour it back into the pan so it cooks on the other side (you will have to grease the pan again). Cook until set.

Red Lentil Curry

ONE
water
2 cups red lentils, rinse until water runs clear

TWO
1 onion, chopped
1 tsp olive oil

THREE
2 tbsp curry paste
1 tbsp curry powder
1 tsp each of: ground turmeric, ground cumin, chili powder, salt, white sugar, minced garlic, grated ginger root

FOUR
1 large (14oz) can diced tomatoes

Put the lentils in a saucepan, cover with water, bring to a boil and then simmer until tender (about 10 min) and drain. In the meantime, sauté the onions on low heat, covered, until translucent. In a bowl, mix the ingredients in THREE. Add the spice mix to the onions and cook, stirring constantly, for 3 minutes. Stir in the tomatoes and simmer for about 5 minutes. Stir in the lentils. Serve warm over basmati rice.

From allrecipes.com

Baked Blackberry Cheesecake

3/4 cup fat-free cottage cheese
2/3 cup plain non-fat yogurt
1 tbsp whole-wheat flour
2 tbsp sugar (it could use more, so next time I'll add one extra tbsp)
1 egg
1 egg white
juice and rind (finely grated) of a half lemon
2 cups blackberries, raspberries, or strawberries (must be fresh) (reserve a few for decoration)

Wash the berries and let them dry on paper towels.

Preheat the oven to 350F. Line (the base) and lightly grease a 7in round cake pan.

Using a blender, whizz the cottage cheese until smooth (it will look like sour cream). Add the yogurt, flour, sugar, and lemon, and mix well. Add the berries. Pour the batter into the pan and bake for about 45 minutes or until the cake is just set. Turn off the oven and let it set inside for 30 minutes. Decorate with berries and serve warm.

Original from Low Fat Low Cholesterol

A year later....

A year has passed since I got sick and the doctors found my pseudo-cyst... Exactly a year ago I celebrated Thanksgiving at home in Bloomington (instead of Colorado, as originally planned) weighing 125 lbs after being in the hospital for a week. This year I celebrated Thanksgiving at 138 lbs and I've never felt stronger or healthier!

My normal weight was 131 lbs, always careful not to go over and always trying to loose a few pounds... Since I started yoga 10 months ago, and after practicing an average of 5 days a week, I've gained 7 lbs and I'm ok with it. I am finally at peace with my body and this is huge, after torturing myself about it since I can remember. We really are too hard on ourselves being bombarded with ads and images of what we should look like and nobody looks like that (unless you have photoshop or surgery).

I choose to have an actual ass, strong legs, and no boobs. That's how I've always been.  And I choose to practice yoga to look, feel, and be strong and I choose to not compare my body to others'. We are, thank goddess, built differently, and this is who I am, so deal with it. I have.

Cranberry Sauce

Even the people who aren't big cranberry sauce fans loved this!

16oz fresh cranberries
1 cup sugar
1 cup orange juice

In a pan, heat up the OJ and sugar, stirring, until the sugar dissolves. Add the cranberries, lower the heat and cook for about 10 minutes. The cranberries will start to pop. Turn off the stove and cover. Sauce will thicken as it cools down.

Original from allrecipes.com

Thanksgiving Turkey

2 tbsp dried parsley

2 tbsp dried rosemary

2 tbsp rubbed dried sage

2 tbsp dried thyme leaves

1 tbsp lemon pepper

1 tbsp salt

1 whole turkey, neck and giblets removed

2 stalks celery, chopped

1 orange, cut into wedges

1 onion, chopped

1 carrot, chopped

15 oz chicken broth

1 (750 mml) bottle champagne

Preheat the oven to 350F. If you're using a turkey roaster, line it with sheets of aluminum foil that will be long enough to wrap the turkey.

Stir the herbs together with the salt in a bowl. Rub the herb mixture on the turkey and inside the cavity, then stuff with the celery, carrot, and orange. Place the turkey in the pan. Pour the broth and champagne over the turkey, making sure you put some into the cavity too. Cover the turkey with aluminum foil (make sure it is not touching the turkey.

Bake for 4-5 hours until it is no longer pink near the bone and the juices run clear. Uncover the turkey and continue baking until the skin is brown (about 30min-1 hr longer). A thermometer inserted in the thickest part of the thigh should read 180F.

adapted from allrecipes.com

Vegetable Tagin

ONE

1 onion, chopped

3 cloves garlic, pressed or minced

1 tsp olive oil

TWO

1/2 butternut squash, peeled and cubed

1 sweet potato, chopped

2 carrots, chopped

15oz chopped tomatoes

15oz vegetable broth (or water)

2 cans garbanzo beans, drained and rinsed

salt, to taste

t tbsp sugar

1 tsp ground coriander

1 tbsp lemon juice

dash cayenne pepper

fresh or frozen spinach (optional)

Sauté the ingredients in ONE until the onions are translucent. Add the ingredients in TWO and simmer, covered, for 30 minutes or until vegetables are tender. Serve with couscous.

Adapted from allrecipies.com

Indian Cauliflower

1 cauliflower

1 tsp olive oil

1/2 tsp turmeric

1 onion, minced

1 tsp olive oil

2 large tomatoes, chopped (or canned tomatoes)

3 tbsp garam masala

1 tsp garlic powder

Cut the cauliflower in large florets. In a small bowl, mix the olive oil and turmeric, and brush the florets with the mixture. Place the cauliflower in a steaming basket and steam until tender but firm. In a saucepan, sauté the onions, covered, over low heat until translucent. Add the rest of the ingredients and simmer for about 10 minutes. Serve the cauliflower over rice and pour some of the sauce on top. Yum!

Adapted from allrecipies.com

Thai Pineapple Curry

1 onion, chopped

1 tsp olive oil

ONE

2 cups sweet potatoes, cubed

2 cups eggplant, peeled and cubed

3 tbsp thai curry paste

TWO

1 small cauliflower, cut in florets

1 cup green beans

1 1/2 cups pineapple juice

1/2 cup water

THREE

1 tomato, chopped

1 red bell pepper, chopped

3 tbsp lemon or lime juice

fresh chopped cilantro

salt, to taste

Sauté the onion, covered, on low heat, until translucent. Add the ingredients in ONE and cook, covered, for 5 minutes. Add the ingredients in TWO and bring to a boil. Lower the heat and simmer, covered, for 5 minutes. Add the ingredients in THREE and cook, covered, until all vegetables are tender, about 10 minutes.

Serve with rice.

Original in Moosewood Low-Fat favorites

Thai "Fried" Rice

1 cup chopped onions

3 garlic cloves, minced or pressed

3 tbsp Thai curry paste

1 tsp olive oil

1 cup carrots, chopped

2 cups cabbage, finely chopped

1 red bell pepper, chopped

5 cups cooked rice

1/2 diced tomatoes

1 cup bean sprouts

3 tbsp soy sauce

2 tbsp fresh mint, minced

2 tbsp fresh chopped cilantro

Sauté the onions, garlic, and curry paste, covered, for about 5 min. Add carrots and cabbage, cover, and cook for 5 min, stirring occasionally. Add peppers, cover, and cook till vegetables are just tender. Stir in the rice, tomatoes, sprouts, and soy sauce, stirring constantly until the rice is heated through. Add the mint and cilantro.

Original in Moosewood Low-Fat favorites

Red Lentil Soup

1 tsp olive oil

1 large onion, chopped

2 cloves garlic, minced or pressed

1 tablespoon tomato paste

1 teaspoon ground cumin

salt and pepper, to taste

1/8 teaspoon chili powder, or to taste

1 (32 ounce) carton vegetable broth

1 cup red lentils

1 large carrot, diced

2 tablespoons lemon juice

3 tablespoons chopped fresh cilantro

1 pinch chili powder, to garnish

Sauté the onion and garlic on low heat and covered until the onion has turned golden brown, about 5 minutes. Stir in the tomato paste, cumin, salt, black pepper, and chili powder. Cook and stir 2 minutes more until the spices are fragrant. Stir in the broth, lentils, and carrot. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer until the lentils are soft, about 30 minutes. Pour half of the soup into a blender and puree it or use a stick blender and puree the soup right in the cooking pot. Do not puree all of the soup, leave it a little chunky.

Stir in the lemon juice and cilantro, then season to taste with salt. Drizzle with a sprinkle of chili powder to serve.

Original in allrecipies.com

Thai Yellow Curry

ONE

1 yellow bell pepper, diced

1 stick celery, chopped

2 leeks, chopped

1 medium sweet potato, diced

1 1/4 cups pineapple juice

1 cup water

TWO

2 cups bok choy or cabbage, chopped

1 medium zucchini, chopped

1/4 cup snow peas, cut in strips, tips removed

THREE

3 tbsp lime juice

2 tbsp corn starch (or flour) (in a bowl, add a little cold water and blend to form a paste)

4 tbsp non-fat plain yogurt or soy yogurt (optional)

frech chopped cilantro

SPICE MIX

1 garlic clove, minced or pressed

1/4 tsp turmeric

1/4 tsp ground coriander

1 tsp finely chopped fresh lemongrass

1 small green chile, seeded and minced

Using a mortar and pestle, pound all the spices until a paste forms.

Put the ingredients in ONE and the spice mix in a large pan, cover and bring to a boil. Lower the heat and simmer for about 15 minutes. Add the ingredients in TWO and cook for 2 minutes. Add the lime juice and then gradually add the cornstarch. Cook, stirring constantly until thicker. Remove from heat and let cool down for a few minutes. Stir in the yogurt (optional-I would taste the curry at this point and, if you like it as it is, do not add the yogurt...) but do not boil once the yogurt's been added or it will separate. Stir in the fresh cilantro and serve with rice.

Original in Perfect Vegetarian

Potatoes Madras

ONE

1 tsp olive oil

2 medium potatoes, peeled and cubed

1 sweet potato, peeled and cubed

1 small cauliflower, cut in florets

1 large onion, diced

4 garlic cloves, minced or pressed

TWO

1 tbsp curry powder

1/2 tbsp ground ginger

THREE

1/2 cup red lentils

1 (15 oz) can chopped tomatoes

1 1/4 cups vegetable stock

2 tbsp malt vinegar (or a white vinegar)

1 tbsp mango chutney

salt and pepper, to taste

(green peas, optional)

fresh chopped parsley to garnish

In a large pot, sauté the ingredients in ONE on low heat, covered, until the onions are translucent. Stir in the ingredients in TWO and cook for about 3 minutes. Stir in the ingredients in THREE and simmer for 20 minutes. Top with parsley and serve over rice.

Original from allrecipes.com

Banana Bread

ONE

2 cups all-purpose flour

1 tsp baking soda

1/4 tsp salt

TWO

1/2 cup apple sauce

3/4 cup brown sugar

2 egg whites (or egg replacer)

2 1/3 cups mashed overripe bananas

Lightly grease and flour a 9x5 inch loaf pan. In a bowl, mix the ingredients in ONE. In a separate bowl, mix the first 2 ingredients (until well blended) in TWO and then add the other two. Combine and pour in the pan. Bake for 60 minutes or until a toothpick inserted in the middle comes out clean (at 350F). Supermoist!

Original in allrecipies.com

Hot Plum Batter

ONE

1 lb ripe red plums, peeled, quartered, and pitted

TWO

7/8 cups skim milk

4 tbsp skim milk powder

1 tbsp sugar

1 tsp vanilla extract (I use no-alcohol extract)

3 oz self-rising flour

2 egg whites

___________________________________

confectioners' sugar, to sprinkle

Preheat the oven to 425F. Lightly oil a wide, shallow ovenproof dish and add the plums.

Pour the ingredients in TWO in the blender and process until smooth. Pour the batter over the plums. Bake for 25-30 minutes or until puffed and golden. Sprinkle with sugar and serve warm.

Original from Low Fat Low Cholesterol

Ginger Banana Bread (no oil, no butter!)

ONE

1 3/4 cups flour

2 tsp baking soda

2 tsp ginger

_______________

3/4 cup oatmeal

TWO

4 tbsp brown sugar

6 tbsp apple sauce

2/3 cup golden syrup

THREE

one egg white (or egg replacer)

3 ripe bananas, mashed

Pre-heat the oven to 325F. Lightly grease and line a 7x11 in cake pan.

Sift together the ingredients in ONE. Mix in the oatmeal. In a saucepan, heat up the ingredients in TWO until blended in. Add to the flour. Add the ingredients in THREE. Pour the batter into the pan and bake for about 40 minutes or until firm to the touch. Let it cool completely and cut into squares.

Original from Low Fat Low Cholesterol

Vegetable Curry II

ONE

1 onion, coarsely chopped

3 garlic cloves, finely sliced

1 piece fresh ginger root, finely sliced

2 small chilies, seeded (for a milder hot) and chopped

__________________________________

1 tsp olive oil

TWO

1 tsp ground cumin

1 tsp ground coriander

1 tsp turmeric

THREE

Chopped vegetables (for example butternut squash, carrots, cauliflower, green peas, potatoes, etc)

1 ripe large tomato, chopped

FOUR

1/2 cup non-fat plain yogurt

1/2 cup non-fat milk

pinch of sugar

salt and pepper to taste

fresh chopped cilantro

In a blender, blend ingredients in ONE until a paste forms. In a sauce pan, sauté the paste on low heat stirring constantly. Add the spices and cook for 3 more minutes until fragrant. Add the ingredients in THREE and stir so the veggies are covered with the spices. In a bowl, mix the ingredients in FOUR. Add them to the veggies. Cook on low for 30 minutes or until all vegetables are tender.

Cool and let it sit over night. Tastes better the next day! Serve over rice and garnish with fresh chopped cilantro.

Original from Perfect Vegetarian

Vegetable Lentil Stew

ONE

1 cup green lentils

3 bay leaves

2 garlic cloves

TWO

1 tbsp fresh thyme leaves

4 garlic cloves, pressed

THREE

1 tsp olive oil

5 garlic cloves, minced or pressed

1 onion, diced

FOUR

1 tsp pepper flakes

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground cinnamon

FIVE

1 cup chopped celery

1 cup chopped zucchini or squash

2 carrots, chopped

1 red and 1 yellow bell pepper, chopped

SIX

1 butternut squash, chopped

2 ripe tomatoes, chopped

1 15oz can garbanzo beans, drained and rinsed

2 cups vegetable broth or water

1 cup fresh chopped parsley

fat-free yogurt (optional)

fresh mint leaves (optional)

Fill a saucepan with water and bring ingredients in ONE to a boil. Cook until lentils are tender, about 20 min. Drain well, put in a bowl and mix in the ingredients in TWO. Set aside. While the lentils cook, chop al the vegetables. Sauté the ingredients in THREE on low heat, covered, until the onions are translucent, then add the spices in FOUR until fragrant. Add the ingredients in FIVE and cook on low for 5 more minutes. Add the ingredients in SIX and the lentils, and bring to a boil. Then simmer, covered, for a about 20 minutes, until the squash is tender.

Serve with a dollop of fat-free yogurt and chopped fresh mint leaves.

Original from allrecipes,com

Baingan Bharta (Eggplant Curry)

ONE

1 large eggplant, cut in two longwise

TWO

1 tsp olive oil

1 onion, sliced

4 cloves garlic, minced or pressed

1 habanero or hot pepper, minced

1 tsp cumin seeds

THREE

1 ripe tomato, diced

1 tbsp garam masala (or curry powder)

1/2 cup plain non-fat yogurt

1 tbsp minced fresh ginger (or ginger paste)

1 tsp lemon juice

cilantro, to garnish

Preheat the oven to 450F and bake the eggplant, sliced face down, on a baking sheet for 20-30 minutes. Spoon the eggplant out discarding the skin. While the eggplant cooks, sauté the ingredients in TWO until the onion is translucent. Add the ingredients in THREE and the eggplant, and season with salt. Simmer for 10-15 minutes. Add the lemon juice. Serve over jasmine rice and garnish with cilantro.

Original from allrecipes.com

Moroccan Vegetarian Stew

ONE

1 onion, diced

5 garlic cloves, pressed

1 tsp olive oil

1 cinnamon stick

1 tsp cinnamon

3 tsp ground cumin

TWO

1 lb butternut squash, peeled and cubed

4 potatoes, peeled and cubed

1 can garbanzo beans, drained and rinsed

8oz can diced tomatoes

2 cups vegetable broth or water

THREE

3 tbsp fresh chopped mint

fresh spinach (optional)

1 cup couscous

1/4 cup raisins

1 1/4 cups water

salt

In a large pot, sauté the ingredients in ONE, covered, over low heat. Add the ingredients in TWO and simmer, covered, for 20 minutes. Add the ingredients in THREE.

In a small pot, mix the water, couscous, and raisins. Bring to a boil and turn off the stove. Let stand and fluff with a fork.

Serve the stew over couscous and add a dollop of fat free yogurt. Garnish with mint.

Original from allrecipes.com

Bravas

ONE

2 lbs new or salad potatoes

1 tsp olive oil

TWO

1 onion, chopped

3 garlic cloves, minced or pressed

2-3 small dried red chilies or 2 fresh hot peppers, minced

THREE

1 tbsp tomato paste

7oz can chopped tomatoes

1 tbsp red wine vinegar

1 tsp paprika

salt and black pepper, to taste

Halve the potatoes, if large, place in a saucepan and cover with water. Boil for about 10 minutes, until tender. Drain and leave to cool. Then cut in half.

Saute the ingredients in TWO until translucent. Add the ingredients in THREE and simmer for about 5 minutes. Add the potatoes and mix. Cover and simmer for about 8 minutes. Season well and serve.

Original from Low Fat Low Cholesterol

Marrakesh Vegetable Curry

ONE

1 onion, diced

1 red and 1 green bell pepper, cubed

1 medium eggplant, peeled and cubed

1 sweet potato, peeled and cubed

2 carrots, chopped

2 tsp olive oil

TWO

1 tsp olive oil

2 tbsp curry

1 tsp cinnamon

1 tsp ground coriander

2 tsp turmeric

6 garlic cloves, minced or pressed

1 tsp cayenne pepper

2 tbsp water

THREE

1 1/2 cups orange juice

1 zucchini, peeled and chopped

salt and pepper, to taste

2 tbsp raisins

1 can garbanzo beans, drained and rinsed

FOUR

10 oz fresh spinach

In a large pot, sauté the ingredients in ONE, covered, over low heat for about 10 minutes. In a separate small pan, place the ingredients in TWO, except the water. Sauté and add the water to form a paste. Add the spice mix to the large pot and add the ingredients in THREE. If it looks too dry, add some water and simmer, covered, for about 20 minutes. Add the spinach and cook for 5 minutes. Serve over couscous or rice.

Original from allrecipes.com

Naked Burrito

Brown rice

ONE

1 tsp olive oil

3 garlic cloves, minced or pressed

1 sweet potato, diced

TWO

1 can black beans

a dash of cinnamon

a dash of cumin

1 package seitan

fresh cilantro, chopped, lots of it

salt, to taste

THREE

fresh fruit (pear, pinneaple, banana, or apple)

PICO DE GALLO

4 tomatoes, diced

1 onion, diced

1/4 cup fresh cilantro, chopped

2 jalapeno peppers

juice of 1 lime

salt, to taste

In a wok or saucepan, sauté the garlic and potatoes for a couple of minutes. Add a little water and simmer, covered, until the potatoes are tender. Add the ingredients in TWO and a little more water, if necessary. Once all the ingredients are heated up, add the fruit.

To make the Pico de Gallo, mix all the ingredients in a bowl and add a little water. Let it set for a few hours.

In a bowl, put a serving of brown rice, a serving of the potato/bean mixture and top with pico de gallo. Serve with your favorite salsa or salsa verde.

Gazpacho

3 lbs. fresh ripe tomatoes
2 cucumbers
2 small green Italian peppers
1 piece of onion
3 garlic cloves
1 slice day-old bread (soaked in water)
1 tsp cumin seeds
1 tsp ground coffee
oregano, to taste
1/4 cup or less wine vinegar
pinch of salt

Chop all the ingredients and puree in the blender. Adjust seasonings to taste. Refridgerate over night and serve chilled. You can add little pieces of veggies and/or croutons.

This is a recipe I got from my mom's friend's mom in Spain (and adjusted it to make it low-fat), which is of course why there's really no measurements... I added the tsp, 1/4 cup, etc... so everything is approximate...

Ginger Ale

ONE

1/3 cup fresh ginger, peeled and chopped

3 tbsp water

TWO

1/4 cup fresh squeezed lemon juice

5 tbsp honey

3 tbsp agave nectar

pinch of salt

1 liter sparkling water, chilled

Put ingredients in ONE in a blender and pulse a few times. Blend at high speed. Put mix in a strainer and press several times with a spoon to squeeze the juice (or line the strainer with cheesecloth and squeeze. Pour juice in a pitcher.

Add ingredients in TWO

Pour 1/4 cup of the mixture in a glass and add sparkling water.

Whole-Wheat Vegan Blueberry Pancakes

ONE

1 1/4 cups whole wheat flour

2 tsp baking powder

___________________________________

TWO

1/2 tsp salt

1 cup fat free milk (or more, as needed)

3 tbsp brown sugar

1 egg replacer

___________________________________

1/2 cup (or more) blueberries (fresh or frozen)

In a bowl, shift together the ingredients in ONE. In another bowl, mix the ingredients in TWO. Combine. Add the blueberries.

Lightly grease a heavy-bottomed pan. With a ladle, pour some of the mixture in the pan and cook on medium for a few minutes. Flip over and cook until browned. Repeat. Serve with maple syrup (it's fat free, but high in calories....) or jam and fruit.

Wild Rice Tortilla with Carrot Purée

1/2 cup wild rice

2 medium potatoes

1 tsp yellow mustard seeds

1 tsp olive oil

1 onion, chopped

2 tbs fresh time leaves

salt and pepper, to taste

_____________________

3 large carrots

2 large pieces orange rind

4 tbs orange juice

_____________________

TORTILLA

Put the rice in a saucepan, cover with water and bring to a boil. Cook for 30-40 min until the rice starts to split but is still crunchy. Drain the rice. In the meantime, cover the potatoes with water and boil until they can be pierce with a fork (10-15 min). Let them cool and then grate them in a bowl. Heat up the oil and cook the seeds until they begin to pop. Lower the heat and add the onions and cook, covered, until translucent. Mix the onions, potatoes, and rice in a bowl, and add the thyme, salt, and pepper. Lightly grease a frying pan and pour the mix, pressing it down with a fork so it covers the whole pan. Cook on low heat for 10 min and then cover with a plate and flip it over. Cook the other side for 10 minutes and serve on a plate.

PUREE

in a saucepan, cover the carrots with water and add the orange rind. Boil until tender. Drain the carrots and discard the rind. With a blender or mixer, puree the carrots and orange juice.

Original in Low Fat Low Cholesterol

Candy? No, beets!

I bought beets to make a stew (recipe will be up soon) and was fascinated when I started chopping them. Because I had leftovers, I took my carrot cake recipe (http://lowfatadventures.blogspot.com/2010/02/vegan-no-oil-carrot-cake.html) and put 2 cups of grated beets instead of the carrots. Delicious! Being Spanish, even carrot cake sounded gross when I first went to London, so I had never thought I could eat vegetables for dessert...Now you can have your (low-fat-vegan-no-oil) cake and eat it too.

(Vegan-No-Oil) Banana Bran Muffins

Pre-heat the oven at 375F and lightly grease a 12 hole muffin pan.

ONE
1 egg replacer
2 ripe bananas, mashed
1/2 cup apple sauce
1/2 cup firmly packed brown sugar
TWO
1 cup flour
1 cup wheat bran
1/2 tsp salt
1 tsp baking soda

In a bowl, mix the ingredients in ONE. In a separate bowl, mix the ingredients in TWO. Combine and pour the better in the prepared pan filling only 2/3 of each muffin hole. Bake for 25 minutes.

Original from Baking (Williams Sonoma)

Persian Split Pea & Barley Stew

One of the most delicious soups I've ever tasted....


ONE
2 cups water
1/2 cup raw barley
1 bay leaf
1 large garlic clove
TWO
2 cups water
1 cup dried yellow split peas
1 tsp ground cardamom
1/2 tsp ground cinnamon
THREE
1 cup onion, chopped
1 cup carrots, cut int 1 inch chunks
2 cups potatoes, cut into 1 inch chunks
1 1/2 tsp salt
pinch of cayenne
2 cups vegetable stock
FOUR
2 cups chopped fresh tomatoes
2 tbs currants
FIVE
1/4 cup minced fresh parsley
2 tbs fresh lemon juice
salt and ground pepper, to taste

In a saucepan, bring the ingredients in ONE to boil, then simmer, covered, for 15 min. Add the ingredients in TWO and simmer, covered, for another 45 min, or until the split peas and barley are soft and most of the liquid has been absorbed. Stir occasionally and add more water, as needed.
While the barley and peas are cooking, put the ingredients in THREE in a saucepan and bring to a boil. Then simmer, covered, for 10 minutes. Stir in the ingredients in FOUR and continue to simmer, covered, for 10 mi, until the vegetables are tender. Mix in the barley and split pea mix. Stir in the ingredients in FIVE.

Original from Moosewood Low-Fat Favorites

Lentil & Bulgur Pilaf

1 tsp olive oil
1 large onion, thinly sliced
2 garlic cloves, pressed
1 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
1/2 teaspoon allspice
1 1/4 cups bulgur wheat
3 2/3 cup water or vegetable broth
1 1/2 cups mushrooms, sliced
2/3 cup green lentils
salt, black pepper, and cayenne, to taste

Saute the onion, garlic, and spiced in the oil, covered, until the onions are translucent. Stir in the bulgur and cook, stirring for about 2 minutes, until lightly browned. Add the water or broth, mushrooms, and lentils and simmer for about 25-20 minutes, until the bulgur and lentils are tender. Add more water, if necessary. Season well and serve hot.

Original from Low Fat Low Cholesterol

Butternut, Lentil, and Spinach Curry

1 cup red lentils
1 cup green lentils
8 cups water

1/2 tsp turmeric
1 tsp olive oil
1 large onion, diced
2 tomatoes, chopped
3 cloves garlic, minced or pressed
__________________________
ONE
1 1/2 tbsp curry
2 tsp ground cumin
1/2 tsp salt, or to taste
1/2 tsp ground pepper, or to taste
1/4 tsp ground cloves
2 cups butternut squash, peeled and cubed
2 potatoes, unpeeled and cubed
2 carrots, diced
__________________________
2 cups packed fresh spinach (or, if frozen, thawed)
1 Granny smith apple, cored and diced

Cook lentils in a pan with the water and turmeric until tender, about 45 minutes. Drain and reserve 2 1/2 cups of the liquid. In the meantime, saute the onions in the oil, covered, until translucent. Add tomatoes and garlic and cook for about 5 min, covered. Add the ingredients in ONE plus the lentils and liquid. Cover and cook on medium heat until the vegetables are tender (around 40 min). Stir in spinach and apple. Cook until the squash can be easily pierced with a fork. Adjust seasonings.

Original in allrecipes.com

Kale

1 tsp olive oil
1 onion, finely chopped
4-5 cloves garlic, pressed
2 carrots, chopped
organic kale
1-2 tsp grated fresh ginger
salt, to taste

Saute the onions and garlic, covered, until the onions are translucent. Add the carrots, kale, and ginger, and cook, covered, until the carrots are tender and the kale is done. Season with salt and serve with sushi rice.

Progress

A week ago I went back to the doctor's to get the results from my second CT scan. I was hoping the cyst would be gone by now, but it's still there, 1cm smaller, but still "recysting" to go... It is now only 3cm (originally it was 10!) and I'll have to go back in August to get an MRI...
Even if the cyst was gone, this would not imply a change in my diet, so I am taking it as progress...slow, but still progress. It is like when you go on a diet. At first, you lose weight fast, but then you hit a plateau and it becomes harder.
Just keep cooking, just keep cooking, just keep, just keep, just keep cooking....

Rice Pudding

4 cups of water
3/4 cups basmati rice
3 cups non-fat milk or 4 of low-fat soy milk
1 tsp cinnamon
1/2 cup maple syrup
1 large piece of lemon peel
1/4 cup raisins
1 tsp pure vanilla extract (optional)

Bring water to a boil, pour the rice and simmer uncovered for 5 minutes. Drain and return to the pot. Add the reminder of the ingredients, bring to a boil and lower the heat. Simmer, uncovered, for 30-40 minutes, until thick and creamy. You can serve it warm or chilled, by itself or with pieces of fresh fruit.

Pisto

1 tsp olive oil
1 onion, chopped
1 red and 1 green bell pepper, chopped
3 medium zucchini, cubed
14oz can tomato sauce
1 large potato, cubed
salt, to taste

This is the low-fat version of my family's pisto recipe.

Preheat the oven to 375F. Cube the potato, season with salt, and place the cubes in a lightly greased baking sheet. Bake until tender, turning the potato cubes often.
In a saucepan, sautee the onion, covered, until translucent. Add the peppers and zucchini, season with salt, and cook on low, covered, until tender. Add the tomato sauce and simmer.
Add the potatoes and combine. Serve with a side of sushi rice.

Low-Fat Pesto!!!

1 tbsp toasted pine nuts
1 cup well packed chopped fresh basil
1 tomato, chopped
1/2 tsp salt

Combine everything and mix using a hand-held mixer. Pour over pasta or roasted new potatoes. Yum!

Original from Moosewood Low -Fat Favorites

Quinoa and Vegetable Salad

3/4 cup quinoa

1 1/2 cups water

1 cup corn kernels (freh, frozen, or canned)

1 cup onions, chopped

3 garlic cloves, minced or pressed

1 tsp olive oil

1 cup chopped bell peppers

2 cups zucchini or squash, diced

28oz can chopped tomatoes

(raisins, optional)

1 tbsp chopped fresh cilantro (or more, to taste)

1 tbs chopped fresh basil (or more)

salt and pepper, to taste

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Rinse the quinoa in a strainer and let it drain. Put the water and quinoa in a saucepan and cover and simmer for 15-20 minutes until tender and fluffy. If frozen or fresh, add the corn after the quinoa's been cooking for 10 minutes (if canned, add after the quinoa's cooked).

in the meantime, sauté the onions and garlic, covered, until translucent. Add the peppers and zucchini and cook for 5 more minutes. Add the rest of the ingredients and simmer for about 10 minutes. Serve warm cold.

Original from  Moosewood Low-Fat Favorites

(Low-Fat Baked) Samosas & Dipping Sauce

These take a while to prepare but are oh so yummy!!!!!

DOUGH

2 1/2 cups flour

1/2 tsp salt

1 cup no-fat yogurt

extra flour or water as needed

Mix the flour and salt in a bowl. Make a well in the center and add the yogurt. Mix with a spoon and then with your hand until dough is smooth. Add water or flour as needed and knead for about 5 min. Cover tightly and refrigerate until ready to use.

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FILLING

2 large potatoes

1 tsp olive oil

1 cup onion, finely chopped

2 medium garlic cloves, minced or pressed

1 tbsp fresh grated ginger root

1 tsp mustard seeds

1 tsp coriander

3/4 tsp salt, or to taste

1 1/2 cups frozen, fresh, or thawed green peas

2 tbs lemon juice

cayenne pepper, to taste

Peel and chop the potatoes. In a saucepan, cover with water and boil until soft. Drain and mash them in a bowl. While the potatoes are cooking, sauté the onion, garlic, and spices until onions are transparent. Add to the mash potatoes and add the green peas, juice, and cayenne. Adjust seasonings.

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TO ASSEMBLE

Preheat the oven to 425F. Prepare a working surface with flour and have ready a bowl with water, a brush, flour, and a fork. Using a rolling pin, roll 1 inch balls of dough into circles. Place about 1 1/2 tbsp of filling in the center and fold over. Brush the inside edges of each circle with water and fold the edges together. With a fork, crimp the edges firmly. (If you are storing the samosas to bake them later, place them in a heavily floured tray, dust the samosas with more flour, and cover tightly. You can then freeze them or refrigerate them).

Place the samosas on a lightly oiled baking tray. Bake for 15 min at 425F, then turn them over and reduce heat to 375F and bake for 10 more min.

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DIPPING SAUCE

1/2 cup cider vinegar

1/2 cup water

3 tbsp brown sugar

1 clove garlic, minced or pressed

1 tsp salt

In a saucepan, combine all ingredients and stir till sugar dissolves. Bring to a boil and then let simmer, covered, for about 10 min.

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Original from Moosewood 

Lentil, Butternut & Apple Curry

1 cup red lentils

1 cup brown lentils

8 cups water

1/2 teaspoon turmeric

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2 tsp olive oil

1 large onion, diced

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2 tomatoes, cored and chopped

3 cloves garlic, minced

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1 1/2 tblsp curry powder

2 tsp ground cumin

1/2 tsp salt

1/2 tsp black pepper

1/4 tsp ground cloves

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2 cups peeled, cubed (1-inch), seeded butternut squash

2 potatoes, unpeeled and chopped

2 carrots, peeled and diced

2 cups packed fresh or frozen spinach, chopped

1 Granny Smith apple, unpeeled, cored and diced

Place the red and brown lentils in a pan with the water and turmeric. Cook over medium-low heat until tender, about 45 minutes. Drain, reserving 2 1/2 cups of the cooking liquid.

Heat the oil in a large, deep pot over medium heat. Stir in the onion, and cook on low, covered, until tender and transparent, about 5 minutes. Stir in the tomatoes and garlic; cook 5 minutes more, stirring occasionally. Mix in the curry powder, cumin, salt, pepper, and cloves. Add reserved cooking liquid (add more water if necessary), pumpkin, potatoes, and carrots. Cover, and cook over medium-low heat until the vegetables are tender, 35 to 45 minutes. Stir in the cooked lentils, the spinach and apple. Cook until the pumpkin can be easily pierced with a fork, about 15 minutes more. Adjust seasonings to taste.

Original from allrecipes.com

Pav Bhaji

Disclaimer for purists:

This is a low-fat version cooked by a Spaniard!

1 tsp olive oil

2 cloves garlic, chopped

1 green chile pepper, minced

1 onion, chopped

2 teaspoons grated fresh ginger

1 cup chopped roma (plum) tomatoes

2 cups cauliflower, finely chopped

1 cup chopped cabbage

1 cup green peas

1 cup grated carrots

4 potatoes, peeled and chopped

3 tablespoons pav bhaji masala (or garam masala)

1 cup chopped fresh cilantro

salt to taste

1 tablespoon lemon juice

Boil carrots, potatoes, cauliflower, peas (if you’re using frozen peas, add when all other veggies are tender and boil for 5 minutes) and cabbage. Sauté onions, chile, and garlic, covered on low heat, until the onions are translucent. Add tomatoes/puree and salt, and stir for another minute or 2. Add the masala, ginger, and cilantro and stir for another minute. Add all pre-cooked, lightly mashed veggies, salt, and lemon juice, and 1/2cup to 1 cup of water. Cook on lowest heat for about 10 minutes, check seasoning and add lemon juice, spice, and salt according to taste. Cook on lowest heat for 20 more minutes to allow the flavors to sink in. Serve with rice and flat/pita/naan bread.

Original from allrecipes.com

Red Sauce

I use this with ready-made meatless meatballs and white fish. You can actually cook the fish directly in the sauce.

1 tsp olive oil

1 onion, chopped

2 cloves of garlic, minced or pressed

1 red pepper, chopped

15 oz can tomato sauce

sweet or hot paprika (1-2 tsp)

salt and sugar to taste

In a saucepan, sauté the onion and garlic, covered, until translucent. Add the pepper, and cook, covered, until tender. Add the tomato sauce and spices, and simmer for around 15 minutes. Using a handheld mixer or a food processor, puree until smooth.

Oven "fries"

2 medium potatoes

salt

1 tsp olive oil

1 tsp cumin (or more, to taste)

1 tsp hot paprika (or more, to taste)

Preheat the oven at 425F. Cut potatoes into strips. Sprinkle with salt. In a small bowl mix the oil and spices. Add the potatoes and mix well. Lightly grease a cookie sheet. Bake until tender and lightly browned.

Original by Jill

Sweet & Sour Cauliflower (Say it out loud!)

1 tsp olive oil

2 cups chopped onions

3 large cloves of garlic, sliced

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28oz can tomatoes (squeezed)

1 large cauliflower, cored and cut into florets

1/2 cup red wine vinegar (or apple)

2/3 cup raisins

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salt, pepper, and sugar to taste

Sauté the onion and garlic in the oil, covered, until translucent. Add the tomatoes (previously squeezed by hand) with their juice to the onions. Add raisins and vinegar, and salt, pepper, and sugar. Cook for 7 minutes. Add the cauliflower and cook until tender (just tender, not falling apart) approx. 10 minutes.

Original by Moosewood Low-Fat Favorites

Roasted Veggies with Moroccan Spices

Extremely easy and tasty!

VEGGIES

2 cups butternut squash, peeled and cut into 1 inch cubes

1 Red bell pepper, cut into cubes

2 carrots, cubed

1 cup cauliflower florets
2 tsp olive oil
1/2 tsp. salt
fresh ground black pepper

SPICE MIX
Makes enough for 53-4 batches of roasted veggies:
2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. chile powder
1/2 tsp. sweet paprika
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1/8 tsp. cayenne pepper
a pinch ground cloves

Preheat the oven to 425F. In a bowl, mix the ingredients under "VEGGIES" and sprinkle 1-2 tbsp of the SPICES mix (I did 2 because I love spices). Lightly oil a cookie sheet or baking dish. Spread the veggies into a single layer. Bake until tender. Serve with sushi or brown rice.

Original from allrecipes.com

Tamale Pie

One of my favorite recipes so far...

ONE

1 tsp olive oil

1 onion, chopped

6 cloves garlic, chopped or pressed

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TWO

1 tbsp ground cumin

2 tsp ground coriander

1 tsp dried oregano

1 or 2 tbsp water

1 cup carrots, diced

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THREE

1 cup bell peppers (red and/or green), diced

1 cup zucchini, diced

1 small fresh chile, seeds removed, minced

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FOUR

15 oz can crushed tomatoes, undrained

15 oz canned beans, drained and rinsed

salt and pepper to taste

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FIVE

3/4 cup cornmeal

1 tbsp unbleached white flour

1/2 tsp salt

1 tsp salt

1 tsp baking powder

1/4 tsp baking soda

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SIX

2 egg replacer (or egg whites)

1/2 nonfat buttermilk

2 tsp canola or vegetable oil

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chopped fresh cilantro

nonfat plain yogurt

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In a saucepan, sauté the ingredients in ONE, covered, until the onions are translucent. Add ingredients in TWO and cook for 5 minutes. Add more water if sticking. Add ingredients in THREE and cook for 5 more minutes. Stir in ingredients in FOUR and cook for 5-10 minutes. Remove from heat.

Preheat the oven at 400F. Prepare a 2-quart casserole dish with a light coat of oil/cooking spray. Spread the veggie/bean mixture evenly.

In a bowl, combine ingredients in FIVE. In another bowl, mix ingredients in SIX. Fold wet ingredients into the dry mixture. Pour the batter on top of the veggie/bean mixture, pressing and spreading it with a spatula. Bake for 30-35 minutes until top is golden and a skewer inserted on the topping comes out clean. Garnish with cilantro and serve with a dollop of yogurt.

Note: If, like me, you think cilantro is one of the best herbs in the world, add lots of chopped cilantro with FOUR.

Original from Moosewood Low-Fat  Favorites

Guilt-Free Pizza!

CRUST

1 package dried active yeast

1 cup warm water

2 cups whole wheat flour

1/4 cup wheat germ

1 tbs honey

1 teaspoon salt

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TOPPINGS

Veggies

Fresh Basil

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Dissolve the yeast in warm water following the instructions in the package (deduct the amount of water used from the recipe). Set aside for 10 minutes until creamy and bubbly. In a bowl, mix the flour, salt, and wheat germ. Make a hole in the middle and pour the yeast and honey. Knead for a few minutes adding more water or flour, as necessary. Cover with a towel and put it in a warm place for it to rise. Lightly grease and flour a pizza or cookie sheet. Using your hands and a rolling pin, spread the crust on the sheet creating a thin layer. Make a few wholes with a fork and bake at 425F for 10-15 minutes. Take it out of the oven, spread tomato sauce and sprinkle with oregano. Spread the toppings (mushrooms, bell pepper, pineapple, onions, lots of fresh chopped basil...you name it!). Bake for 15 more minutes at 350F or until crispy.

Yum!

Crust from allrecipes.com

My body is happy

I always thought I followed a good diet, taking good care of what I ate, but now that I have been on this diet since November, I feel better than ever. And I think my body is happy. So maybe my diet wasn't that great, with the occasional oily French fries or the indulgences after dinner... True, I miss some things, especially cheese, but I think that, even if I was allowed to go back to my old ways I would say thank you, but no thank you.

I feel strong, awake, and healthy. I no longer eat that meat that probably comes from a sad cow who's never seen sunlight, or those eggs laid by a chicken whose peak has been clipped, or pork meat from a pig who couldn't stand up because it didn't have space and was too obese to move. I believe that what we eat has affects our mood, and, if you don't, just watch oversize me...

I'm not a vegetarian; I still eat fish, but I shop more consciously now. And I feel happier than I have in a long time. And just add yoga to the combination. Amazing.

Vegan No-oil Blackberry and Cardamom Cake

ONE

1 cup apple sauce

1 cup superfine sugar

2 egg replacers

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TWO

2 cups self-rising flour

2 tsp ground cardamom

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1/2 cup skim milk

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6oz blackberries or raspberries or both

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1/4 cup honey

1/4 cup water

1 tbs superfine sugar

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Preheat the oven to 350F. Lightly grease an 8inch round spring-form tin and line the base with baking paper.

In a bowl, mix the ingredients in ONE. In another bowl, shift together the ingredients in TWO. Using a metal spoon fold the flour into the wet mixture alternately with the milk, starting with flour and ending with flour. Lightly fold the blackberries into the mixture. Pour the batter into the tin and smooth the surface. Bake for around 30 minutes or until a skewer inserted in the middle comes out clean. Remove the cake from the oven.

In a saucepan, heat up the water, honey, and sugar until the sugar dissolves. pour the syrup over the cake. Let it cool down and turn the cake out. Serve warm with soy ice-cream or a dollop of fat-free Greek yogurt!!