Posted in FAT-FREE FRIDAY, FAT-FREE RECIPES, SALADS & DRESSINGS

Five Ingredient Fat-Free NECTARINE Salad Dressing

FIVE INGREDIENT FAT-FREE NECTARINE SALAD DRESSING

Except for the vinegar, salt and pepper, it’s raw. White nectarines, sweet and ripe make the base to this easy, simple ‘come to my table’ fat-free salad dressing!

Makes almost 4 cups

1/4 cup = Cal. 24.8, Fat 0g

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Posted in FAT-FREE FRIDAY, GREEN, GUAR GUM, SOUPS, WEIGHT REDUCTION CABBAGE SOUPS

Escarole And Napa Cabbage Weight Reduction Soup (WRS)

ESCAROLE AND NAPA CABBAGE WEIGHT REDUCTION SOUP (WRS)

Rosemary, garlic, mustard and coriander flavor this Napa cabbage and escarole soup along with parsnip, onion, carrot and turnip. It doesn’t take long to decide if you like it! 

Makes 28 cups

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Posted in FAT-FREE FRIDAY, SALADS & DRESSINGS

Fat-Free Creamy Cauliflower Dressing

FAT-FREE CREAMY CAULIFLOWER DRESSING

Sometimes fat-free gets complicated – till the cauliflower appears from out of nowhere and shows us how to do it! This is one version. Try your own and see how it develops! Then share it here!

Makes 4-1/2 cups

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Posted in FAT-FREE FRIDAY, LUNCH, SAUCES, VEGGIES

Cauliflower With Maple Mustard Sauce

CAULIFLOWER WITH MAPLE MUSTARD SAUCE

You don’t need all the fat that we normally like to drench our vegetables in, when served a fat-free dipping sauce with these fresh steamed cauliflower buds. I’m happy it’s Friday, ’cause I know I’ll be doing my body/mind good!

Makes 1 cup sauce and 4 servings cauliflower

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Posted in FAT-FREE FRIDAY, GUAR GUM, MALIC ACID, SALADS & DRESSINGS

Root Beer Dressing Sauce

ROOT BEER DRESSING SAUCE

Barq’s Root Beer and Canada Dry diet Ginger Ale mixed with cocoa, dark brown sugar, Balsamic vinegar, coriander and allspice! Different but Delicious! Serve over salad, fresh sliced fruit (I like banana) or as a dipping sauce for veggie chicken nuggets! How about all three? That’ll put a smile on your Fat-Free Animal-Free Friday!

Makes 4-1/2 cups

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Posted in FAT-FREE FRIDAY, GUAR GUM, SALADS & DRESSINGS, XANTHAN GUM, ZERO CALORIE SWEETENERS

Pink Chiffon Fat-Free Salad Dressing

PINK CHIFFON FAT-FREE SALAD DRESSING

Welcome to the new face of dressings. Not your ordinary look, taste or feel. This is a dressing that highlights and enhances wherever it is used. Neither the taste nor the texture, however, is as guilty as it looks! Experience its innocence! We’re not chopping down trees here, we’re just picking the ripe fruit!

Makes almost 3 cups

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Posted in FAT-FREE FRIDAY

FAT-FREE FRIDAY

MEATLESS MONDAY just encourages people to eat other parts of the animal one day a week. The animal’s eggs and milk used in a variety of ways doesn’t do any more good for a person’s health than eating flesh every day.

It’s not a sacrifice, since most people don’t eat flesh at every meal anyway. Grilled cheese sandwich, macaroni and cheese, egg salad, eggs Benedict, pancakes, potato salad are all considered meatless, which makes one wonder why they even do it, except perhaps for the sake of the dairy and poultry industries, that were whining to the government that their sales were down.

Fish isn’t included in the meat category by most people, that’s why the Catholics allowed its consumption every Friday in place of other animal flesh. It’s still an animal. People think they’re sacrificing something by not eating certain types of flesh – well yeah, they’re sacrificing an animal for a gut that doesn’t need it, a gut that doesn’t really want it.

The government goes round and round gambling with people’s health by rotating the animal abusing industries’ turns to be prosperous. Now it’s dairy, eggs and fish. Nobody gets healthier as a result of this manipulation by governmental forces. Beef and bacon are still in even though they’re out.

This site is about fat. You can google your own stuff and do your own research, however, people resist giving up fat more than any other category of food. The consumption of animals (any part of the animal) is addicting whereas plant foods are not.

Why? Fat. Fat is addicting. And the people who sell you product know that. They’ll lie all around it, but they know what tempts you and what doesn’t. It’s not the cocoa, it’s the fat in the cocoa and the caffeine and a bunch of other stuff.

It’s not the dry piece of lean, they call it, animal tissue. It’s the fat marbled throughout then laden with fatty sauces or served with dips and spreads and flavored butters that bring people back for more.

Years ago when America went on a low-fat binge, manufacturers ended up reversing their position and putting the fat back in their products, claiming that weight-wise the added sugar that replaced the fat was as bad as the fat.

Manufacturers don’t care what effect their product has on your health, they used that as an excuse to sell more product by putting the fat back in. Sugar alone is not a fat replacement. In fact, what they did was keep the higher levels of sugar in play while adding back the fat. It’s not the sugar by itself. Just like it isn’t the lean flesh by itself, it’s the fat and always the fat.

So if humans are addicted to fat, that must mean we’re addicted to animals?

We can become just as addicted to plant fats. Think about the number of kernels of corn it takes to make one tablespoon of corn oil, or the number of olives to make the same? It doesn’t seem natural to squeeze an extraordinary number of corn kernels for a small amount of fat. But we do it. Think on that.

One day a week go without any form of fat, or start with one dish or one meal. Fat-Free. It doesn’t have to be Friday, it can be any day, any meal, any snack or beverage, but do it, commit to it.

Heroin is addictive, so why is it here on earth? For people to become addicted?

Resist temptation is what the addict must do to survive. Eventually the addictive drug will kill you, just as the addictive animal will do.

The tenacity of evil, remember that. The slaughter industries are not going to go quietly. You need to take charge of yourself instead of letting everybody else, complete strangers, be in charge of what you consume.

Live or die is where it leads. Don’t believe me? Ask any addict. Ask any heart recipient. Ask any liver recipient. Need a kidney transplant? Good luck. How about your brain? How’s it working for you? Need a new one? It’s easy enough to get one by eliminating the need for one.

Stop eating all parts of any animal or anyone who may in any way resemble one, in case you have animal-confusion regarding what lives, breathes, thinks, feels, walks or crawls.

A plant is a plant. Eat those if you are in the need, or in want of a brain transplant. The lower the fat content even from plants, the better. A little now and then, and a mini binge rarely but it’s on the menu should you want to indulge.

WELCOME TO FAT-FREE FRIDAY.

We tend to become addicted to that which is not good for ourselves in the first place. We’re always trying to control the amounts of bad stuff we consume, in absence of controlling that which is healthy for us by consuming more of it more often.

Increase that which is good, decrease that which is bad, then eliminate that which is bad and a burden will lift from you. That everybody else does it isn’t going to make you live a longer, healthier, happier life. They won’t either, so don’t allow them to drag you down.






 

Posted in BEANS - GRAINS, FAT-FREE FRIDAY, SAUCES, TOMATOES

Fat-Free Animal-Free Tomato Sauce

FAT-FREE ANIMAL-FREE TOMATO SAUCE

Totally fat-free and animal-free? Are you kidding me? Don’t tell anyone. Just serve it. It satisfies like ground meat and feels like there is definitely a fine oil in this fine sauce! Go for it!

Makes about 7 cups

Continue reading “Fat-Free Animal-Free Tomato Sauce”

Posted in BREAKFAST, FAT-FREE FRIDAY, HOW I'M DOING

IT’S TIME…

It’s time to get serious. Not that I haven’t been serious in my flight around the globe feeling out the terrain of weight gain and what causes it, besides over-eating. It’s just that I haven’t been serious about me actually losing the excess weight on my bones. I could have just eaten plain steamed veggies a few nuts and a few fresh fruits everyday and that would have done it. But people aren’t prepared to make that taste bud and palate sacrifice, and neither am I.

So, what better time to get serious than at breakfast.

4-12-2018 SHAR'S WEIGHT NAKED (almost)

I weighed in at 164 pounds: 7 pounds heavier than my last documented weigh-in on 5 August 2017, which was 157. I’m shooting for the thirties. I’m already there in my mind; I just have to do a little catch up. No lower than 130 no higher than 139. That’s safe and healthy for my frame, muscle fat bone content, activity level, injuries and age. Now find yours. That’s my figure.

It is about the weight once you consider and factor in everything else.

My total body has locked itself into the thirties. That’s my lock-in weight. No changes allowed. It took me a while to find it, but I did. I gained some weight since August 2017. I also gained some muscle and lost some fat. I got stronger despite my serious injuries. So here I am going for the gold of me.

So what’s for breakfast on this FAT-FREE FRIDAY the 13th?

FRUIT SALAD WITH AF FAT-FREE ORANGE MAYO SAUCE 2

Fresh fruit tossed with FAT-FREE AF ORANGE MAYO SAUCE (aka MORNING FRUIT SALAD)

The fruits I chose were:

ruby grapefruit, the whole fruit, not just half, peeled and segment

1 sliced banana

1 red apple, cored and cut into 1/2 inch cubes

FAT-FREE AF ORANGE MAYO fresh grind black pepper

fresh grind black pepper

https://fat-freechef.com/2018/03/04/fat-free-af-orange-mayo-sauce/

Toss it all together. Plate. Sprinkle with black pepper and eat.

Since this morning fruit salad contained 3 whole fruits, I spaced the consumption over a couple hours while I worked the computer, that way it functioned as breakfast and a mid-morning snack.

Now that’s a fruit salad to be savored!






 

Posted in FAT-FREE FRIDAY, SOUPS, TOMATOES

Anti-Beef Crumble Chili – fat-free (FF)

ANTI-BEEF CRUMBLE CHILI – fat-free (FF)

Red rice is my new Anti-Beef Crumble. It works beautifully, with no suffering imposed. Now, that’s a good day, when I find a better way to prepare traditional food absent the cruelty. Revolutionary is what it is. Right in front of us the whole time. For all you who prefer not to eat soy, this Anti-Beef Crumble is for you!

Makes 9-3/4 cups

Continue reading “Anti-Beef Crumble Chili – fat-free (FF)”

Posted in AGAR AGAR, FAT-FREE FRIDAY, GUAR GUM, MALIC ACID, SALADS & DRESSINGS, SAUCES

Fat-Free AF Orange Mayo Sauce

FAT-FREE AF ORANGE MAYO SAUCE

Winner Winner Animal-Free Dinner! Jackpot! An Animal-Free (AF) mayo and sauce combined, depending where you want to use it – on sandwiches, salads, plant meats, veggies, over rice, beans or pasta. Hot or cold. Is that cool or what? Lots of flavor and lots of smooth. Don’t forget to use smoked paprika – that’s the magical flavor ingredient here!

Makes cups 3-1/2 cups

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Posted in FAT-FREE FRIDAY, SOUPS, TOMATOES, WEIGHT REDUCTION CABBAGE SOUPS

AFC 5 SPICE Tomato Soup

AFC 5 SPICE TOMATO BEAN SOUP

Fat-Free and still delicious! Cabbage, celery and carrots combined with Roman beans in a spicy tomato sauce. Salsa and fresh lime give it an extra kick and AFC 5 SPICE ramps up the flavor profile!

Makes 11-1/2 cups

Continue reading “AFC 5 SPICE Tomato Soup”

Posted in FAT-FREE FRIDAY, VEGGIES

Perfect Mashed Sweet Potatoes

PERFECT MASHED SWEET POTATOES

Baked sweet potatoes processed with peeled baked red apples till velvety smooth with nothing more than pink Himalayan salt. Exquisite! Naturally sweet with a slight bite from the acid of the apple!

Makes 3-1/2 cups

Continue reading “Perfect Mashed Sweet Potatoes”

Posted in BEANS - GRAINS, FAT-FREE FRIDAY, LILLY BELLE is all in!, LUNCH

Skinny Dirty Rice

SKINNY DIRTY RICE

What to do with the water you soak your almonds in and the skins you pop from the nuts? Make this original rice, skins and dirty water recipe! Fat-Free too!

 Makes 12-1/2 cups

Continue reading “Skinny Dirty Rice”

Posted in FAT-FREE FRIDAY, MAIN DISH, SAUCES, SOUPS

Pink Lentil Cream

PINK LENTIL CREAM

Serve as an elegant first course appetizer soup, use as gravy or as thickener/flavor enhancer for other sauces instead of cornstarch/flour and bouillon. Easy, cheap and super smooth!

Makes 4 cups

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Posted in FAT-FREE FRIDAY, HIBISCUS

AFRICAN CRICKET CHILI – therapeutic too

AFRICAN CRICKET CHILI – therapeutic too

A ‘Cure Whatever Ails You’ Soup. Or at least you’ll think you’re cured. Hibiscus, lavender, black forbidden rice with lots of veggies, herbs and spice makes the alternative cricket tastes especially nice!

MAKES 24 cups

Continue reading “AFRICAN CRICKET CHILI – therapeutic too”

Posted in BEANS - GRAINS, FAT-FREE FRIDAY, LUNCH

Donkey Apple Bean Salad

DONKEY APPLE BEAN SALAD

Who would think something so simple could be so good? It’s fat-free and it’s going to be a staple lunch dish in my house for a long time!

1 Serving

Continue reading “Donkey Apple Bean Salad”

Posted in FAT-FREE FRIDAY, GUAR GUM, UPDATES

AFC Diet Coke Zero Calorie Salad Dressing ©

DIET COKE DRESSING 2

AFC DIET COKE ZERO CALORIE SALAD DRESSING ©

Everything you want in a dressing!

This Is the Place! 

Zero Calories!

Makes almost 3 cups

Continue reading “AFC Diet Coke Zero Calorie Salad Dressing ©”

Posted in DESSERTS, FAT-FREE FRIDAY, MONK FRUIT, ZERO CALORIE SWEETENERS

Peaches And Wine Pudding

PEACHES AND WINE PUDDING

Fresh peaches cooked with red wine, ginger, sugars and monk fruit sweetener. Blended till smooth, then thickened with potato starch and served cold either plain, topped with veg whipped cream or folded with veg whipped cream to create a mousse! Fat-free or fatted. You decide!

Makes about 6 cups pudding or about 8 cups mousse

Continue reading “Peaches And Wine Pudding”

Posted in FAT-FREE FRIDAY, SALADS & DRESSINGS

Fat-Free Potato Salad

FAT-FREE POTATO SALAD

Potatoes, peas, celery, onion, roasted and green chili peppers tossed with Silken tofu, grain mustard, herbs and spices. Surprise ingredient? Fresh and dry mint!

Makes 8 cups

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Posted in FAT-FREE FRIDAY, GUAR GUM, SALADS & DRESSINGS, XANTHAN GUM

Red Miso Balsamic Salad Dressing

RED MISO BALSAMIC DRESSING 1

RED MISO BALSAMIC SALAD DRESSING

A concentrated salad dressing that focuses more on taste sensations rather than individual flavors.  Fat-Free! 

Makes about 3 cups

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Posted in BEANS - GRAINS, FAT-FREE FRIDAY, SOUPS, TOMATOES, XANTHAN GUM

FAT-FREE BAKED BEAN & ROASTED TOMATO SOUP

FAT-FREE BAKED BEAN & ROASTED TOMATO SOUP

Bush’s Beans proves that you don’t need fat nor oil to enjoy good tasting baked beans, and you don’t need it in a soup either!

Makes 7-1/2 cups

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Posted in FAT-FREE FRIDAY, PLANT MEATS, SALADS & DRESSINGS, SANDWICHES & SPREADS

VEG HAM AND EGG SALAD

veg-ham-and-egg-salad-2

VEG HAM AND EGG SALAD

Essentially fat-free salad or sandwich spread. Tastes like ham and egg. Also tastes great all by itself. If you want to add a little fat, then a couple tablespoons of veg mayo will work nicely. But we’re trimming the fat, so it really isn’t necessary to enjoy!

Makes 5-1/3 cups

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Posted in CONDIMENTS, FAT-FREE FRIDAY, VEGGIES

CARROT CREAM

carrot-cream-topper-for-salad

CARROT CREAM

A simple fresh carrot puree used as a side dish vegetable or a lunch all by itself or as a special topping to a special green salad! You pick. It’s all good! Fat-free too.

Makes 3-2/3 cups

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Posted in AGAR AGAR, BEANS - GRAINS, FAT-FREE FRIDAY, SOUPS, XANTHAN GUM

TRICOLOR TOASTED QUINOA SOUP

toasted-tricolor-quinoa-soup-1

TRICOLOR TOASTED QUINOA SOUP

Color overload – just what your system wanted! Great flavor, texture. Freezes well. Fat-free too! Easy to make. Long shelf life in back of refrigerator. Breakfast, lunch or dinner – it works for me!

Makes 14 cups

Continue reading “TRICOLOR TOASTED QUINOA SOUP”

Posted in FAT-FREE FRIDAY, SOUPS

GLUTEN-FREE VEGGIE NOODLE SOUP

gluten-free-noodle-soup-2

GLUTEN-FREE VEGGIE NOODLE SOUP

My Fat-Free Fling Soup. OMGod. Off the planet. Thank you for this beautiful gift!

Makes 20 cups Continue reading “GLUTEN-FREE VEGGIE NOODLE SOUP”

Posted in FAT-FREE FRIDAY, SAUCES, TOMATOES, XANTHAN GUM

SWEET CARROT MARINARA

sweet-carrot-marinara-3

SWEET CARROT MARINARA

 A wonderful fat-free marinara sauce with a sweet red pepper and carrot base – neither discernible but necessary to the enjoyment of the sauce!

Makes 6-1/2 cups

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Posted in FAT-FREE FRIDAY, MARINADES, PLANT MEATS

ORANGE BARBECUE MARINADE FOR PLANT MEAT

TEMPEH PACKAGE

ORANGE BARBECUE MARINADE FOR PLANT MEAT

This marinade I used to marinate Tempeh – fermented soybean cake that is used as an animal meat substitute.

Makes 1-3/4 cups


1/2 c. ketchup

1/4 c. prepared yellow mustard

1/4 c. Balsamic vinegar

1 T. liquid smoke

1 T. Worcestershire sauce

1/2 c. diet Coke or Pepsi

zest and juice of 1 orange (zest first, juice second)

1 t. garlic powder

1 t. onion powder

1 t. sea salt

fresh grind black pepper to taste


 14 oz. pkg. Tempeh (I used Lightlife brand)


Combine all ingredients in bowl except Tempeh and whisk till smooth.

Boil slab of Tempeh in water to cover for 10 minutes. Remove and drain. When cool, cut into 3/4 inch cubes and submerge in marinade, cover and refrigerate. I marinated this Tempeh for 1 week, since I was too busy with other stuff to prepare this dish. It held up very well. The flavors of the marinade don’t go through the bean cake like you might think. However, it does flavor it nicely.

For the recipe I used it in go to: ORANGE TEMPEH WITH SAFFRON RICE.

Notes: 

Tempeh (/ˈtɛmp/; Javanese: témpéIPA: [tempe]) is a traditional soy product originating from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. Tempeh is unique among major traditional soy foods in that it is the only one that did not originate from Greater Chinese cuisine.

It originated in today’s Indonesia, and is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but it is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh’s fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor which becomes more pronounced as it ages.[1][2] Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine, where it is used as a meat analogue…Read more: https://en.wikipedia.org/wiki/Tempeh

TEMPEH OUT OF PACKAGE

TEMPEH IN PAN






Posted in BEANS - GRAINS, FAT-FREE FRIDAY, MAIN DISH, PLANT MEATS

ORANGE TEMPEH WITH SAFFRON RICE

ORANGE TEMPEH IN POT

ORANGE TEMPEH WITH SAFFRON RICE

Tempeh marinated in Orange Barbecue Sauce. Sautéed with onion, celery, red cabbage and fresh spinach. Served over saffron rice and garnished with cilantro and lime wedge!

Tempeh makes 3-1/2 cups; rice makes 5 cups

Continue reading “ORANGE TEMPEH WITH SAFFRON RICE”

Posted in BEANS - GRAINS, FAT-FREE FRIDAY

FRESH LIME AND CURRY RICE

FRESH LIME AND CURRY RICE

We add the fresh lime after the rice is cooked in curry. Then add the fresh basil. A simple fat-free lunch or late night snack. Steve eats it with a little ketchup or barbecue sauce and loves it!

Makes 6 cups

Continue reading “FRESH LIME AND CURRY RICE”

Posted in BEANS - GRAINS, FAT-FREE FRIDAY

BARBECUE SWEET PEPPER RICE

img_0715

BARBECUE SWEET PEPPER RICE – FAT-FREE

Long grain white rice cooked with coriander, paprika, celery seed and smoke flavor. Tossed with sweet red peppers and Heinz Classic Barbecue Sauce. Simple, easy to make. Sweet, tangy and hot. If desired, mix with a steamed green vegetable! I used peas with great results!

Makes a little over 5 cups

Continue reading “BARBECUE SWEET PEPPER RICE”

Posted in BEANS - GRAINS, FAT-FREE FRIDAY, SNACKS

ROASTED CHICK PEAS

salad-with-eggy-dressing-roasted-chick-peas

ROASTED CHICK PEAS

Seasoned chick peas baked till dry on the outside and creamy on the inside. Serve as a snack or as a topper on your favorite salad!

Makes about 1-1/2 cups Continue reading “ROASTED CHICK PEAS”

Posted in BEANS - GRAINS, FAT-FREE FRIDAY, PLANT MEATS

SHARON’S FAT-FREE STOVE-TOP BEANS AND FRANKS

SHARON’S FAT-FREE STOVE-TOP BEANS AND FRANKS

Animal-free hot dog slices sauteed with charred onion, then cooked in a Balsamic, brown sugar and garlic marinade. Mixed with canned baked beans, pinto beans and soy bacon bits. Nobody would notice the absence of fat. Rich and delicious!

Makes 5-1/2 cups

Continue reading “SHARON’S FAT-FREE STOVE-TOP BEANS AND FRANKS”

Posted in FAT-FREE FRIDAY, PLANT MEATS

MARINATED PLANT MEAT

plant-meat-marinade-4

MARINATED PLANT MEAT

Field Roast Frankfurter ovals marinated in a sweet sour Pineapple Mustard marinade 1-3 days. I made hot sandwiches out of mine: One on a Steak & Sausage sub bun and the second on spinach flatbread – each a little different but each equally tasty and satisfying! Take a look.

Serves 4-6

Continue reading “MARINATED PLANT MEAT”