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This recipe is super easy, fast, nutritious, and delicious. Perfect as a lower-fat substitute for refried beans, or a different twist on hummus.
What makes this recipe so low-calorie is that it uses kelp noodles (6 calories for 4 ounces!) in place of rice noodles. Look for them in your grocery store's natural foods section. They can be eaten raw, but I prefer them a little bit cooked, as in this recipe. Traditionally pad thai is light on the vegetables- in this version, I add a healthy amount of broccoli to improve nutrition and add bulk. This recipe makes a large helping for one person, and will keep you full for a long time! It's as good as restaurant pad thai, while being much lower carb and containing a fraction of the calories, and best of all it's easy and quick.
I put this in the "fish" category because of the fish sauce, but it is otherwise vegetarian. If you'd like, substitute soy sauce for the fish sauce. It's not quite the same, but it's about the same level of saltiness. Almost all of the sodium in this recipe comes from the fish sauce- if that's a concern, substitute low-sodium soy sauce.
To further reduce carbohydrates, replace the chili sauce with half a teaspoon of chili powder. This eliminates about ten calories, as well. You may need to add a little more lemon or lime juice to replace the missing liquid.
This is a mildly spicy curry with a lot of flavor for very little calories. It's also quite filling! Adapted from "The Curry Bible" with a few changes, such as using a little less oil.
A delicious Indian recipe- subtly spicy, with tons of flavor, and vegetarian to boot. This recipe isn't quite quick, but it doesn't take forever, either, and it's a one-pot meal. If you're watching your sodium, choose canned tomatoes that don't have added salt. Adapted from Orangette's recipe here: http://orangette.blogspot.com/2006/02/publ
A word of warning- don't skimp on the olive oil. I know it's tempting, but it's a healthy fat and it's absolutely necessary to prevent sticking and to get the correct flavor in the first steps of the recipe.
This is a delicious spread for whole grain toast, crackers, or whatever else you might want to put it on. It's meaty, filling...but vegetarian and full of healthy Omega 3s. The recipe is for one serving, which will easily spread over two slices of bread. It makes a great substitute for meat on a sandwich, or pâté for party appetizers.
A delicious sandwich spread, vegan and packed with Omega 3 fatty acids. Use it by itself on a piece of toast, or in a sandwich with crisp vegetables.
This is an incredibly rich dish, a full dinner in itself or served with a green vegetable. It's very filling, and the eggplant and mushrooms add a depth of flavor and bulk without adding much in the way of calories.
Makes six 1.5 cup servings.
These crispy whole wheat crackers are lower in fat and calories than anything you'll find in the store. No corn syrup, no artificial colors or flavors- just healthy crackers! This recipe makes about 80 2-inch square crackers, and the serving size for the nutritional information is for one cracker. I adapted this recipe from one from King Arthur Flour, replacing the white flour with whole wheat and the butter with healthier olive oil.
These savory lamb meatballs are perfect when served over pirogi, or maybe egg noodles (not included in nutritional calculations).
This a simple, nutritious breakfast. It has a similar flavor to flavored instant oatmeal packets, without the nutritional compromise that those entail. It takes only a few minutes to prepare, so make the time in the morning and eat a filling breakfast that will keep you going until lunch!
Please note that I am using real brown sugar in this recipe. Some may choose to use artificial sweeteners, which will alter the calorie contents, although not significantly. I so very much prefer the taste of real sugar that I'm willing to eat some during the course of the day, as long as I don't go overboard. I also prefer to use whole foods whenever possible.
This is an absolutely delicious gravy that is perfect for fish and chicken, or even pork. I personally love it over tuna steaks that have been seared with plenty of black pepper.