More About LITTLE_NIKKE
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Recipes I've Shared:
The squash is spiced up here for a bit more of a kick than a traditional risotto. Also, a new cooking technique gives a great risotto texture without the babysitting of a traditional risotto.
This is my dad's remake of some (already) pretty healthy cookies that are absolutely scrumptious. The Barley flour significantly ups the fiber content without having that 'healthy' and heavy flavor that whole wheat can bring to baked goods. The prunes replace half the fat and sugar from the original recipe.
Wheat-free and gluten-free. Easy to make and delicious. looks like a pale spinach pasta when you're done.
Same type of dough can be made from black bean flour too! (looks like squid-ink pasta when cooked)
So good, and good for you. Quinoa ups the protein and keeps the salad gluten-free. And since it tastes better the longer you leave it, this is a great make-ahead salad and perfect for bagged lunches.
Similar to other veggie chips, but this one has the right calorie and nutritional values calculated for beets (clue: a 4 inch diameter beet is 8 times the volume of a 2 inch diameter beet (what the spark calculator gives you), and thus 8 times the nutrition and calories)
I divide the filling and reserve half for another day. Once it's made, it only takes about 10 minutes to make a couple of tacos. Or make a double batch, break out the griddle and have a taco party!
These are absolutely delicious and is the meal that gets requested when I go to a potluck (yes, other people request my Brussels sprouts!)
My version of this dish. If you want to serve it with pasta, I would up the amounts for the sauce, skip the lemon slices and finish your pasta with the sauce in the pan prior to serving. I prefer it with a nice veggie side (green beans or asparagus are great!)
A slightly lightened version of Lidia Bastianich's delicious side (goes great with Chicken Scallopini)
A take on a classic Japanese hot lunch, but I prefer it for dinner. Replaced the white rice with brown and upped the chicken a bit. Just add a side of steamed veggies.
Fabulous African soup. Uses tofu to bulk up the protein content, but omit for a more traditional version.
Goes great with the Thai Summer Slaw!
One-pot complete meal (no omitting the starch the way many recipes here do). For maximum flavor, you can let the chicken rest with the spices for up to 8 hours, but it's still delicious with no rest at all! This is a basic recipe that you can modify and bulk up by adding veggies (carrots and/or eggplant work really well with these spices) - just adjust the simmering time so the veggies are cooked to your liking.
My go-to breakfast on lazy Sundays when the boyfriend wants sausage, eggs and hashbrowns. This is sooo filling. Sodium is a bit high, but this is indulgence food that is good for you too, and the sodium is actually intrinsic to the chard... who knew that Swiss Chard was high is sodium?
These are so filling that I only ever want one! (try it topped with a blueberry compote).
Adapted from a healthy whole wheat waffle recipe I found somewhere on the web. I prefer buttermilk waffles, so out went the milk! I like butter, so out went the canola oil!
They could be made healthier, but I want my waffles to be crisp on the outside, and it's the fat makes that happen. If you don't care about a crispy waffle, consider replacing the whole eggs with just egg whites and the rest of the butter with more pumpkin puree.
Great Moroccan inspired dish. Can be cooked in a tagine or in a thick bottomed pan with a lid. Serve with couscous (nutrition info not included).
Very light, non-mayo based Asian-style slaw. Great with Thai chicken cooked on the grill, or to bring to a BBQ!
These are a specialty of northern Italy. Instead of a dough that you roll out, you drop them from a spoon. This means you just add enough flour to keep the gnocchi from falling apart in the water... really reduces the carb and calorie count! (you can add the calories back in by serving it with a sage brown butter sauce)
My adaptation of Alton Brown's protein bar recipe... uses ground flax seed and water as an egg replacer (these are now vegan), and adds some chocolate chips, oats and spices. I also replace the sugar with agave nectar and molasses to reduce the calories from sugar.
My version of Cresent Dragonwagon's pancakes from 'The Passionate Vegetarian'. I've subbed the buttermilk with fat-free Greek yogurt and water, and the eggs with flax seed and egg whites to up the nutritional content and lower the cholesterol.
My take on Colorado Green Chili (no tomatillos here!), replacing the pork with turkey, and using it as a filling for corn tacos. Control the heat by choosing which chiles you use. I use hot Haas chiles from New Mexico.
Hearty meal, with practically no cheats to remain healthy. Makes generous portions that freeze and reheat beautifully (I make my office mates jealous every time I bring this in).
Delicious and filling. Great as a light dinner on a hot night or a snack for the kids. (prepare the fillings ahead of time and let them make them) 3 rolls = meal. Nutritional info includes dipping sauce
Adapted from Alton Brown's recipe, just substituting some of the eggs with egg whites. For an even lower cal version, use egg beaters and low-fat ham. (I don't bother)
Tofu instead of cream bumps up the protein and lowers the fat without sacrificing the bacon!
Gussied up version of Rachel Ray's Black bean and corn salad. Full of veggies and good fats.
Delicious, hearty, affordable meal that is good for you too!
(nutrition is with kale)
I make a big batch on Sunday and use leftovers for lunches throughout the week. It reheats wonderfully.
A low-fat, low-cal version of the delicious Indian drink. Makes a refreshing summertime snack.
Forbidden rice is a black, slightly chewy short/medium grained rice that has a ton of flavor and nutritionally similar to brown rice. This is a great, dramatic looking, risotto that doesn't take a huge amount of effort. From Caroline McCann-Bizjak's How to Cook Like a Chef
Easy, no-fuss delicious roast duck. The cooking technique makes the skin crispy and renders most of the fat out. Recipe from Gourmet Magazine.
I love candied nuts, but they're usually too salty and have way too much sugar. These are a great salt-free, sweet and spicy alternative.
This simple recipe uses silken tofu to replace cream in a classic
Pho is a Vietnamese soup, usually made with boiling beef or chicken broth that is poured over various meats and vegetables. This is a non-authentic vegetarian broth that I use instead of beef. It is spicy, and very flavorful with virtually no calories. Pour over raw veggies, add some fresh basil, cilantro, beansprouts and some tofu for a delicious vegetarian meal.
Pho is a Vietnamese soup, usually made with boiling beef broth that is poured over various meats and vegetables. This is a non-authentic vegetarian broth that I use instead of beef. It is spicy, and very flavorful with virtually no calories. Pour over raw veggies, add some fresh basil, beansprouts and some tofu for a delicious vegetarian meal.
Light and refreshing. Uses agave nectar, which is extra sweet to reduce calories
Shiratake noodles make this pasta ultra low-cal without sacrificing flavor
Great over polenta or with pasta. Silken tofu takes the place of cream
Vegetarian version of CHOHERTZ Creamy Polenta recipe. Easily adapted to vegan by using soy cheese.
Decadant. You'd never know that it was low-cal.
Delicious side with a protein kick
Modification on JOJOMKE's popular applesauce muffins
Extremely low-cal, fat free, and filling!
Filling, low-cal dinner using shirataki noodles instead of rice or regular noodles
Great stir-fry, easily modified and/or doubled