$ IN THE QUEST TO LOSE FAT, GAIN MUSCLE AND INCREASE STAMINA Chef Sharon Experiments With Known Methods To Draw Her Own Conclusions – includes reduced-fat and fat-free recipes with lots of motivational insights.
Tired of the same old mashed yams? Or the cubed and roasted style? Me too. Steve doesn’t like the texture. So what do I do with yams on sale? Try something new. Yam steaks! Pour the SMOKY CRANBERRY ORANGE GRAVY over, top with some pine nuts and a wonderful main dish event emerges to take over the table! I’m in. And Steve? Well, he ate the whole portion. Except for the pine nuts this dish is fat-free
BAKED APPLES WITH QUINOA APPLE PINE NUT STUFFING low fat
If you don’t want to do the apples, that’s just as fine. Serve stuffing from stove-top as is. Perfect either way! However, the apples do add a festive touch to a festive holiday! And they’re easier than pie to make!
This is my gluten-free, bread-free, animal-free, low-fat stuffing. It’s made stove-top, so you don’t take up room in the oven while roasting veggies, plant-meat roasts etc. How can nutrient-dense tastes so good? Because you know who engineered it that way!
Edamame and Mung Bean Fettuccine topped with sweet pepper and onion saute with zucchini sticks and dandelion greens. Wrapped in a smoky sour mustard sauce. Garnished with sliced sweet basil! Low fat, but who would even guess at that? No one I know. Top Shelf Pasta Bowl all the way to the end!
Ever wonder what to do with fresh corn-on–the-cob besides eating it straight from the cob? I did, and this tomato corn curry rice is what I came up with. Super simple. Super tasty. Light and refreshing!
Steve says he wants red and greasy – a favorite of his and mine. Lately we’ve been so low-fat or no-fat that we decided to treat ourselves with more-than-usual-fat. Lighten up. You’re not going to lose all that fat in a day anyway! Have some fun with food! Serve over pasta of choice!
Ever taste juicy fried grains? This is it! What a chew! Reduced fat too! Less than one teaspoon fat per one cup serving!
Steve’s on a fried rice kick, so thought I’d rearrange the foundation of fried rice by using quinoa plus red rice which functions as the meat. Success! He added a fresh ginger stick topper and smoky ketchup! Yup! His way!
A simple, nutritious and tasty rice dish made with white and wild rice with a pumpkin seed crumble add. Seasoned with turmeric, mustard and rosemary – a little sweet, a little sour and a little vegan yeast to give a hint of cheese. Garnished with fresh tarragon leaves!
We use the other white plant meat for this fine American-Italian casserole. Veg veal! I think I’ve had veal once or twice aside from a luncheon sandwich meat called veal loaf back in the long ago days. I recall it not having much flavor – not the loaf that tasted more like bologna, but the fresh pounded cutlets.
Mild in flavor, soft when ground, which is what we did here. We, meaning me. I figured I must have had some divine or other intervention help on this one, since I nailed it first time. On my birthday too! Had no idea I’d be cooking today. Must be that Alpha Lipoid Acid I’m taking that fixes fatigue. It works.
What a treat. OMGod does this have meat in it? And the sauce!! All so rich, all so wonderful!
White and wild rices, cashews and raisins seasoned with garlic, saffron and mint. Served with orange zest, and a maple syrup and extra virgin olive oil drizzle! Takes me someplace I haven’t been before and I like it. Steve loves it. Elegant, he remarked. And delicious! Mostly fat-free!