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
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 – no margarine, oil nor salt and pepper. I’m just tasting the essence of the veggies. And I like it.
If I gain weight this week, it’s not because I ate these veggies plain.
GIMME LEAN SAUSAGE AND TOMATO
A plant meat and veggie saute. Tastier and more satisfying than the animal counterpart! No leap needed here. Low-fat too!
Makes 6-1/2 cups
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 order them vegan style. This usually means sautéed with oil and fresh garlic, a little lemon or wine and maybe a drizzle of balsamic glaze. And it usually means green.
APPLE CARROT SALAD
Some fresh ginger sticks, a few walnuts, some fresh spinach and a fat-free dressing created a nice lunch combined with the apple and carrot cut into tiny julienne style pieces. Fresh, succulent plus an attractive presentation! The addition of the walnuts makes this lunch salad mostly fat-free!
Serves 2
