Another FAT-FREE FRIDAY SPECIAL. Good tasting and good for you too!
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Category: 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 Preheat oven to 375 degrees 3 lg. sweet potatoes, rinsed and scrubbed 8 red apples - … Continue reading Perfect Mashed Sweet Potatoes
SPINACH TOMATO LINGUINI BOWL
SPINACH TOMATO LINGUINI BOWL Cooked linguini mixed with fresh spinach, tomatoes, sweet onion, Kalamata olives, sweet mini peppers, and carrot ribbons. Tossed with a reduced fat Herb and Spice Vinaigrette! Mostly raw! Makes 16 cups 1 lb. dried linguini pasta, broken in half, cooked in lots of sufficiently salted boiling water till tender - drain … Continue reading SPINACH TOMATO LINGUINI BOWL
JUST PLAIN IS JUST FINE WITH ME
Once every week or two after going grocery shopping, I prep the fresh vegetables I'm going to be eating like snacks. This week it was brussel sprouts, broccoli (including the trimmed and sliced stems into rounds), spinach, green beans, asparagus and corn. I just eat them plain. Nothing on them. Same thing with the corn … Continue reading JUST PLAIN IS JUST FINE WITH ME
CARROT CREAM
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 2-1/2 - 3 lbs. carrots - trimmed, peeled and cut into sm. pieces (rounds or cubes … Continue reading CARROT CREAM
EATING VEGGIES OUT
Usually if I eat out, I'm not going to diet. However, sometimes I'll want to go out for a couple drinks during one of those times when I'm doing low-fat. Since I always eat when I drink alcohol, then I'll go to a restaurant/lounge where I know I can get great tasting veggies and simply … Continue reading EATING VEGGIES OUT
CHARRED BRUSSEL SPROUTS
CHARRED BRUSSEL SPROUTS Fresh steamed brussel sprouts charred in a little extra virgin olive oil. Tossed with garlic, smoked paprika, fresh grind sea salt and black pepper. Served with Ball Park Mustard mixed with a little veggie mayo! Serve as hors d'oeuvre or side dish vegetable. Low fat! Serves 6 1 lb. fresh brussel sprouts … Continue reading CHARRED BRUSSEL SPROUTS
MARINATED TOMATOES AND FRESH HERBS
MARINATED TOMATOES AND FRESH HERBS Even when cooking with oils, fresh herbs rarely flavor a sauce as much as we think they should. Dried herbs are always needed in addition to the fresh. We usually add the fresh right at the end of cooking time for best result, but even then, the flavor effect is … Continue reading MARINATED TOMATOES AND FRESH HERBS
FAT-FREE CARAMELIZED PEPPERS AND ONIONS
FAT-FREE CARAMELIZED PEPPERS AND ONIONS We go through a process when sautéing without oil. It's easy to caramelize if you follow the steps required. Expect perfection the first time! Makes 4 side dishes or 4-6 sandwiches 2 jumbo green peppers, cored and cut into 4ths from end to end, then crosswise into 1/2 inch wide … Continue reading FAT-FREE CARAMELIZED PEPPERS AND ONIONS
15 MINUTE COLLARD GREENS
15 MINUTE COLLARD GREENS Not everything we eat is a recipe containing several foods and methods. Sometimes plain, by itself, with nothing else is just as good. Try these collard greens and see if you agree! Serves 1 1 bunch fresh collard greens (use only fresh; do not use yellowish/green or partially yellowed tipped greens; … Continue reading 15 MINUTE COLLARD GREENS