Category — Low Calorie Recipes

{recipe} Oven-Roasted Sweet Potatoes with Chickpeas and Feta

This is your new favorite vegetarian entree! It is very easy to make and requires only a small number of ingredients, and minimal cooking skills. It looks beautiful and tastes even better!

Oven-Roasted Sweet Potatoes with Chickpeas and Feta

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May 21, 2017   3 Comments

{recipe} Creamy Butternut Squash Soup with Coconut and Red Curry (That Happens to Also Be Vegan and Gluten-Free)

I may be a meat-lover down to the (probably delicious) marrow in my bones, but living in San Francisco means I have vegan friends, of course. While this soup was created explicitly for them, it’s so good that your average starch-chowing carnivore will not feel as though they are missing out by eating it. The texture is silky and the flavors balanced with a light kick of curry and ginger. So whether you’re vegan and/or gluten-free, or not (like me!)–this is a great recipe to add to your repertoire.

butternut squash soup

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January 14, 2014   No Comments

{recipe} Asian Chicken Lettuce Wraps

It’s 6:30, you have dinner guests are arriving in less than an hour, and all you have in the fridge are some boneless skinless chicken breasts and a head of lettuce. There are legos all over the living room floor and the toddler still needs to be changed, fed, and bathed. What do you do?

lettuce wraps2

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June 13, 2013   2 Comments

{recipe} Peppery Chicken Teriyaki Tacos with Snap Pea Slaw

I am going through another one of those phases where I decide to count calories and eat healthier. They usually pass after a few months, but while in the thick of them I tend to come up with some pretty creative low-calorie recipes. Hence these teriyaki tacos (teriyacos?) with a crunchy snap pea and scallion slaw.


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May 13, 2013   6 Comments

{recipe, kind of} I Tried Those Healthy 2 Ingredient Banana Oatmeal “Cookies” So You Don’t Have To

Wouldn’t it be great, amazing, stupendous even, if you could make delicious cookies using only bananas and oats? It would, right? You could eat like 10 cookies but in reality all you ate was a banana and half a cup of oats. Because you are so smart and so healthy and good at life.

2 ingredient banana oatmeal cookies

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February 15, 2013   11 Comments

{recipe, kind of} I Tried That One Ingredient Banana Ice Cream Thing and Here is What I Think About It

Have you all seen this one ingredient banana “ice cream” thing that’s been going around? I know you have seen it. It seems like it has taken over the internet. Here is the concept: you cut up bananas, you freeze them, then put them in the food processor and they turn into magical banana “ice cream” except OMG YOU’RE JUST EATING A BANANA SO IT’S TOTALLY HEALTHY. I’ve noticed that there is an unspoken rule that when you talk about it you have to use lots of exclamation points!! Because it’s so awesome and magical!! I have been meaning to try it to see if it really worked and I’m here to tell you… meh. 

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September 13, 2012   11 Comments

{recipe} Summer Chicken Tacos with Plums, Avocados, and Sweet Corn

My Dad grows a lot of fruits and vegetables in his Sonoma County garden, and has a lovely fruit orchard. Around this time of year the branches are so laden with fruit that they dip down and drag on the ground. All of the fruit comes ripe at the same time, so there are a frenzied few weeks of canning, jam making, and general overeating of plums and peaches. I can’t stand any of this hard-won crop to go to waste, so with an eye on the last of the very overripe plums, I came up with this recipe.

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July 25, 2012   1 Comment

{recipe} Easy Oven-Roasted Carrots

When I was growing up, my mom would often make carrots in the oven cooked with butter and dill. I loved them back then, but after experimenting over the years with different herbs, spices, and fats, the version I almost always make is this one: with olive oil, coarse salt, cumin, and just a hint of cinnamon. The natural sugars in the carrots caramelize and brown a bit in a hot oven, and the sweetness is balanced out by the spice and the salt.

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May 15, 2012   5 Comments

{recipe} Toasted Broccoli Soup with Coriander and Lemongrass

I love broccoli soup, but I get tired of the same old cheese- and cream-laden preparations. I decided to do an Asian-inspired variation with coriander, ginger, lemongrass, and sesame oil – toasting the broccoli at the beginning, to add an extra layer of flavor.

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November 7, 2011   5 Comments

{recipe} Creamy Heirloom Tomato Gazpacho

In San Francisco, we suffer through a cold and foggy July and August  in anticipation of the warm, sunny Indian summer days that arrive during September and October. While our East Coast counterparts are thinking about pulling out winter coats and boots, in the Bay Area we’re just breaking in our shorts and flip-flops to soak up these late-arriving rays. The heirloom tomatoes are perfectly ripe and the sun is out, so what better time to make cool, creamy gazpacho?

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September 1, 2011   5 Comments