All posts tagged: Low Fat

Creamy Garlic Rigatoni with Asparagus

I got a lot of requests for this recipe after posting it yesterday – but please don’t be disappointed that it’s way healthier than it looks! Since discovering neither of the guys in my house can have dairy, the kitchen has gone fully dairy free in solidarity (but I may keep some butter tucked away in the back of the fridge for emergencies). During fridge cleaning I found some gifted asparagus that was about 2 days past grilling prime and had some banza chickpea pasta I was excited to try – when you’re gluten free, pasta shape variety is limited at best and it’s the first rigatoni I had seen in years! A little garlic, olive oil, nutritional yeast, tapioca starch, salt, and nut milk made the sauce. It tasted delightfully garlic and cheesy and everything you could hope for without heavy cream – and is far more kind to the waistline. (Although I’d be lying if I said the calories were a huge factor, due to reasons of personal motivation, my summer body has …

“Cream” of Mushroom Soup

Ok, fine. It’s cauliflower and celery soup with some mushrooms thrown in, but does that sound nearly as good? No.  I feel like cauliflower went from trendy to lame when people figured out that it is not, in fact, a russet potato. (It’s ok, guys. I was disappointed too.)  But that doesn’t mean it can’t be valuable as a kitchen stable when trying to manage your calories, fat, carbs – you name it. The only carbohydrates in this come from vegetables, and it’s got so much fiber that it’s *almost* like eating nothing. It doesn’t taste like nothing. It’s rich and creamy and earthy and all the things that I want a creamy soup to be.  If I hadn’t made this in my own kitchen, I still wouldn’t be convinced that it’s free of all starch and dairy products, but it is.  Miracles DO happen. I’m over hyping this soup. Just try it – for the nutrition exchange, you’d be hard pressed to do better. Need something more to crunch on? Add some more sauteed …

Apple Pecan Muffins {Gluten Free}

I’m over winter. Over it. Done. While I don’t want to rush through spring and summer, right now, in a perfect world, I’m dreaming of fall. The weather in Boston is perfect, wedding planning will be over, pumpkin spice lattes will abound; It’s simply my favorite time of year.  This week I felt like making something that, even for a bite, would take me to late September. The muffins you’re about to experience are a miracle in gluten free cooking. Super moist (as much as I hate that word, it’s the only one to do their texture justice), hearty, fruity, and – amazingly – low fat. I adapted these from a fellow Boston Blogger over at Live, Laugh, Cooking. She makes awesome food and you should check out some of her recipes.  While these weren’t gluten free, and originally used 1/3 cup of butter (which was probably unbelievably good), they took some modifications to be more in line with my current eating habits. INGREDIENTS 1/3 Cup Pecans, chopped 1 Cup Apples, finely chopped 1 /3 Cup Apple Sauce …

Cauliflower & Turkey Bacon Mashed

Cauliflower.  I don’t really like it. But I really, really want to.  I eat it, because that’s what you’re supposed to do; eat your vegetables. I do, however, like bacon. Tonight I unenthusiastically bought a cauliflower because it seemed like I should take a break from carbo-loading at night when I’m not doing nearly enough to justify it – but I came home and found leftover turkey bacon.  A star was born. To start, buy a cauliflower.  We’re going to make it taste good.  Really, I promise. Clean it up.  I still haven’t ever discovered anything to do with the greens.  If you have an idea, let me know. By the way, I bought a new knife.  I didn’t know what I was missing.  If you don’t have a good knife, go buy one.  Right now.  Do it, you won’t be sorry.  This is a Wusthof and I still don’t really know how to pronounce it. It was a little hard to not go crazy chopping it up, just because I could. Put your coarsely …