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!!

Sweet Potato and Black Bean Burritos

1 medium sweet potato, peeled and cubed

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1 tsp olive oil

1 medium onion, chopped

2 garlic cloves, minced or pressed

1 green chile, minced

1 tsp ground cumin

1 tsp ground coriander

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chopped fresh cilantro

1 tbsp or more fresh lemon or lime juice

salt, to taste

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15oz can black beans, drained and rinsed

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crushed pineapple

brown rice

salsa verde

whole wheat flour tortillas

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Boil the potatoes in water until soft.

Sauté the onion, garlic, and chile, covered, until the onions are translucent. Add the cumin and coriander and cook for 3 more minutes. Set aside.

In a food processor, combine the potatoes, cilantro, lemon juice, and salt, and puree until soft. Transfer to a bowl and mix in the cooked onions and beans.

Lightly heat up the tortillas in the oven or toaster oven. Put some rice, some of the mixture, some pineapple, salsa verde, and extra cilantro. Roll up and enjoy with some fat free yogurt on the side (instead of sour cream).

Watch out when you buy your whole-wheat flour tortillas! Check the label and make sure the first ingredient is whole wheat flour...You'll see that many have enriched bleach flour as their first (and main) ingredient...

Original from Moosewood Low-Fat Favorites

Vegetarian Bulgur Chili

ONE

1 cup tomato juice

1 cup uncooked bulgur wheat

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TWO

1 tsp olive oil

1 onion, chopped

8 cloves garlic, minced, divided in two

1 medium carrot, diced

1 stalk celery, diced

2 tsp cumin

2 tsp basil

2-3 tsp chili powder

salt and cayenne pepper, to taste

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1 red pepper, chopped

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150z can diced tomatoes, with juice

3 tbs tomato paste

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fresh chopped cilantro (or parsley)

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Heat the tomato juice until boiling. Add it to the bulgur in a bowl, cover, and let stand for 15 min.

Sauté the ingredients in TWO, covered, until onion is translucent. Add the bell pepper and sauté, covered, until all ingredients are tender. Add the diced tomatoes au juice, the beans, tomato paste, and bulgur. Simmer for 15 min. Add the rest of the garlic and simmer for 1 more minutes.

Serve with brown rice and sprinkle with cilantro.

Original from Moosewood

Vegan No-oil Carrot Cake

Preheat the oven at 350F.

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ONE

2 cups all-purpose flour

2 tsp baking soda

2 tsp baking powder

1/2 tsp salt

2 tsp cinnamon

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TWO

4 egg replacer

1 cup apple sauce (avoid high-fructose corn syrup!)

1 cup brown sugar

1 cup white sugar
2 tsp vanilla extract (I use no-alcohol extract)

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THREE

8oz crushed pineapple (pour into a colander, but don't press it. It will help the batter stay moist)

3 cups carrots, grated (use the bigger holes)

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Lightly grease an 8 or 9 inch round spring-form tin and sprinkle with flour. In a bowl, mix the ingredients in ONE. In a bigger bowl, mix the ingredients in TWO. Pour the dry ingredients gradually into the wet ingredients as you combine them with a wooden spoon. Mix in the ingredients in THREE.

Pour the batter into the prepared tin and bake for 30 minutes, or until brown and firm.

Serve with soy ice-cream or a dollop of fat-free Greek yogurt.

You can freeze it in slices and enjoy later!!!

Original from allrecipes.com

Fat-free and low-fat treasures

I've always been a conscious eater, but I wasn't always able to say no to fatty treats....I miss cheese the most, but I also miss chocolate cake every once in a while, and an all American brunch.... But I have found a few sweet treats that have no or little fat...and I love them...

Honey Graham Sticks (by Back to Nature) (130 cal/25 cal from fat)

Whole Wheat Fig Bars (by Barbara's Bakery, Newman's own) (60 cal/0 cal from fat!)

Moka Fudge Soy Ice cream (by So Delicious) (130 cal/25 cal from fat)

Bunny Graham Friends (by Annie's Homegrown) (130 cal/40 cal from fat). Ok, these are borderline, but they are oh so yummy! Careful. You might go through the whole box quickly...

Crystalized Ginger (bulk section) (0 fat!!!)

Butternut squash baked in the oven with a little water till soft for dessert...

Fat-free Greek Yogurt (by Fage) (120 cal/0 cal from fat!). I still cannot believe this creamy yogurt has no fat. It is like eating cream. Cannot get enough of it in spite of its price...

1% Organic Chocolate Milk (by Horizon) (170 cal/30 cal from fat)

And since it's snowing outside, it's time to make a low-fat carrot cake to accompany that soy ice cream...

Pad Thai!

ONE

1 package rice noodles (8oz)

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TWO

1 tsp olive oil

1 onion, diced

2 cloves garlic, minced

2 tbsp ketchup

2 tbsp fish sauce

2 tsp garlic chili sauce

1 tsp soy sauce

1 tbsp white vinegar

2 tbsp white sugar

1 tbsp lime juice

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THREE

bean spouts

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FOUR

fresh cilantro, chopped

1-2 carrots, julienned

lime wedges

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Soak noodles in cold water for 15 min. Drain and soak in hot water for 15 min. Rinse with cold water. Drain and set aside.

In a saucepan, sauté the onions in the oil, covered, until translucent. Add ingredients in TWO. Add the noodles and bean sprouts, and mix until the noodles get sticky. Serve on a plate and garnish with cilantro and carrots. Serve with a lime wedge.

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You can add tofu (cubed into small pieces) to this recipe, uncooked or previously baked in the oven.

Original from allrecipes.com

My First Apron

I finally got my first apron. I don't know why I've never had one before, probably because of the whole 50's perfect "housewife on high heels at home" idea behind it...But, guess what? Aprons were first worn by men. Blacksmiths, carpenters, fishmongers, sailors...So I now like to think about it as a symbol of hard work, of a task that still needs to get full recognition. Cooking. And I don't mean professional cooks. I mean all those women (and every time more men, thank goddess) who planned and cooked the meals that helped us grow and that never said a thing when we ate them fast and didn't say thank you, it was delicious. I mean, I love to cook, but I also love to hear that what I cooked was good. So, even though my mom has never worn an apron, this apron is for her, a perfect cook who's taught me how to cook the Spanish way, "a ojo", with a little bit of this and some of that, and to always prepare all the ingredients before turning on the stove. I promise I will one day wear rubber gloves when I do the dishes...

...and my apron is special. Made by Dora and Molly of Global Mamas, a nonprofit organization that assists women-owned businesses in Ghana. I got it at Global Gifts, on the square, a nonprofit all fair-trade store, in which I volunteer. That makes me love it even more. Now off to cook.

Tofu Curry

Last night, at 8 o'clock, I decided to cook dinner. My fridge was almost empty, and my car is at the shop, so no chance of going grocery shopping... mmmm....what do I have? Tofu, a loooot of spices, onions, garlic...

ONE

1 block firm tofu

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TWO

1 tsp olive oil

2 onions, chopped

Salt

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THREE

1 tsp cinnamon

1 bay leave

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FOUR

2 cloves garlic, crushed

1/4 tsp ground ginger

1tsp paprika

3 tbsp curry powder

1 tsp white sugar

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half a lemon, juiced

Pre-Heat oven at 400F

Drain tofu and place on a dish. Place a dish on top and put weight on it to make it drain more of the liquid. Cut in medium-sized pieces and place in a lightly oiled baking sheet. Cook until golden.

In a sauce pan, sauté onions (add salt to taste), covered, in olive oil until translucent. Add spices in THREE and a little water. Add spices in FOUR and a little more water, to form a paste. Add tofu and water to cover. Add salt to taste. Taste for spiciness. If too spicy, pour some fat-free milk in it. Serve with brown rice.

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Not bad at all! Today, I'll add a half red bell pepper, a zucchini, and carrots that I found in the fridge and will cook till tender. I think that will add more flavor and color. I'm all about color in my food :)

Low-Fat Pumpkin Custard

A super-sweet guilt-free dessert that, apparently, doesn't mind modifications...

1 can cooked pumpkin (15oz)

1 1/2 cups evaporated skimmed milk (I didn't have enough, so did 1/2 evaporated and 1 low-fat buttermilk)

2 eggs and 3 egg whites (I did 1 egg, 1 egg replacer, 3 egg replacer-whisked)

3/4 cup maple syrup or brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

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Lightly oil 6 baking cups with cooking spray. Arrange cups in a baking pan.

Whirl all ingredients in a blender until smooth. Pour the custard into the cups. Pour boiling water into the baking pan (about 2 inches deep). Bake for 45-60 minutes at 350F until a knife inserted in the center comes out clean. Remove cups from hot water and cool, then refrigerate.

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The first time I made these I used the original ingredients and the custards rose higher, but this time around, when I used the replacer and buttermilk, the taste is still excellent, only they look flatter.

Original from Moosewood Low-Fat Favorites

What is a low-fat diet?

When my doctor said I had to be on a low-fat diet, I asked him, what does that mean? He said the calories from fat had to be 30% or less of the total calories on the label. He then sent the nurse in with some pages she had printed out for me. I'm still not 100% sure what they mean, but this is what I decided I would do, and it has so far worked (cyst was, a month and a half later, half the size!):

- I've given up red meat, which wasn't that hard, since I've never been a big meat eater. And I haven't had chicken(only breast allowed)or turkey in a long time.
- I don't eat a lot of eggs, only occasionally when I bake, but I've been playing with egg replacers lately.
- No cheese, except for fat-free cottage cheese, which is not really cheese if you ask me. This one still hurts.
- Very little oil. If you cover your pan the steam will cook anything on low heat.
- Fat free dairy, fat-free salad dressings, fat-free/low-fat everything :).
- Lots of veggies and fruit. I also take a multi-vitamin and a fiber supplement.
- Lots of whole grains.
- Nothing fried.
- Lots of spices. My spice cabinet is ridiculous.


It takes me a looong time to do my grocery shopping, especially because, on top of looking for organic, natural ingredients, I now also have to calculate the percentage of fat for each product. But this helps: http://www.thecaloriecounter.com/

Butternut squash curry

A great winter dish!

ONE

1/2 teaspoon black/yellow mustard seeds

1/2 teaspoon fenugreek seeds (Indian spice-at international markets like Sahara Mart)

1-2 teaspoons canola or other vegetable oil

1 onion, chopped

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TWO

1 tablespoon freshly grated ginger root

1/2 teaspoon turmeric

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon ground cardamom

pinch of cayenne pepper

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THREE

3/4 cups of water

4 medium sized tomatoes, chopped

1 butternut squash, cubed

1 red bell pepper, chopped

salt and black pepper, to taste

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In a saucepan, sauté the seeds in ONE in the oil on low heat, until they start to pop. Add onions, increase heat a little, cover (the steam will cook the onions, regardless of the amount of oil used), and let the onions cook for several minutes, until they become translucent. Add spices in TWO and sauté for a minute (careful not to let them burn). Add the water, a cup of the tomatoes, and the squash, and simmer, covered, for 10-15 minutes, until the squash is barely tender, stirring occasionally. Add pepper and the rest of the tomatoes, cover, and cook until all veggies are tender. Add salt and pepper to taste. Serve with brown rice (to increase your fiber intake!)

This is definitely one of my favorite new recipes! It will serve at least 4 people, and should take around 30-40 minutes to prepare (depending on how long it takes you to peel the squash...kind of a workout...)

I admit it...

...I watched Julie and Julia, on the plane, on my way to Spain, where the food I love the most is not exactly low-fat....(Talk about the Mediterranean diet, a concept created, oh surprise!, by Americans).

Back in November I found out, the hard way, that I had pancreatitis because of a pseudo-cyst that was growing outside my pancreas. My doctor broke the news for me: I have to be on a no-alcohol, low-fat diet for the rest of my life. You could think, no biggie, right? Well, truth is I don't mind it that much, except for when I want to go out to dinner and I can only order a salad, no dressing, or when I go out to a bar and my only choice is Coke. Yum.

Lucky for me, I looove cooking, and I am now cooking more than I ever have before. I've gotten creative, I've modified my fatty recipes and I've received recipes from great friends, and I've started taking pictures of what I cook... and I've finally decided to start a blog. Oh, Julie.

I hope that I can maybe help someone who's in my situation get ideas for yummy low-fat food. Or to help someone who wants to lose some weight, or who wants to eat healthier. Or maybe someone who's just looking for new recipes...

I hope you'll enjoy.

Next, a low-fat recipe...