By Corinne T. Netzer
A set of low-calorie recipes for weight-conscious readers. This cookbook covers every little thing from easy, one-dish food to making plans a celebration.
Read or Download 101 Low Calorie Recipes PDF
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Sauces, Marinades, Salsas
Potatoes and Veggies
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Extra resources for 101 Low Calorie Recipes
You really can fill them with anything; I just happen to love potatoes and peanut sauce, so there’s that. Preheat the oven to 400ºF (200ºC, or gas mark 6). For skins: 4 russet potatoes 1/4 cup (60 ml) vegetable oil, divided salt to taste Rub the potatoes with some of the oil and bake for 60 minutes on a roasting rack, or directly on the rack of your oven. Remove from the oven and allow For filling: to cool enough to handle. Cut the potatoes in half reserved potato lengthwise. Scoop out the flesh of the potatoes, 1 cup (30 g) baby spinach leaves, chiffonade leaving about 1⁄8 inch (3 mm) of flesh remaining.
Brush the entire top liberally with olive oil. Mix together the onion powder, garlic powder, remaining 1⁄8 teaspoon salt, paprika, and parsley. Sprinkle the spice mixture evenly over the top. Bake for 25 to 30 minutes, until golden and firm to the touch. Remove from the oven and allow to cool for about 10 minutes before pulling apart to enjoy! indd 36 9/18/13 8:09 PM 9/18/13 8:12 PM (Text) (Fogra 39) JOB: 08-30923 Title:FW-Fusion Food in the vegan kitchen 09-C69912(225) #175 Dtp: 204 Page:36 B A K E d AV o C A d o F R I E S O Quick and easy O soy Free O nut Free Japan USa These little buggers taste great on their own, but I actually love them as the main com- ponent of a taco.
Olive oil spray (optional) Y i e l d : 32 pieces S E S A M E T E M P u R A V E G E TA B L E S Japan USa Crispy, with a hint of heat on the outside, and veggie goodness on the inside, these tempura vegetables are perfect with your favorite dipping sauce. Use this batter to fry up asparagus, broccoli, avocados, and sweet potatoes. oil for frying Add 1⁄4 inch (6 mm) of oil to the bottom of a sturdy 1 cup (120 g) all‑purpose flour pan and heat to 350ºF (180ºC). 1 tablespoon (8 g) cornstarch 1/4 teaspoon salt, or to taste 1 teaspoon black sesame seeds 2 tablespoons (30 ml) sesame oil 1 teaspoon Sriracha sauce 1 cup (235 ml) club soda 18 to 24 pieces assorted vegetables cut into bite‑size pieces Add the flour, cornstarch, salt, and sesame seeds to a bowl and mix to combine.