Category — Low Calorie Recipes

{recipe} Watermelon Salad with Feta and Mint

This is so good that I can’t wait to share it with you- I’m still eating it as I type. It only takes about 5 minutes to make, and I think as long as watermelon is in season, I might have to eat it every day.

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August 28, 2011   1 Comment

{recipe} Roasted Sweet Potato & Cauliflower Puree

I’m a big fan of pureed cauliflower as a side dish (in fact, I posted a recipe for it  recipe for it pretty recently.) Sometimes a big bowl of white mush isn’t what I’m after, so I thought I’d try to add some color and some nutritional value by combining it with sweet potatoes. Roasting all of the vegetables together in the oven with cumin and olive oil is easy and low-maintenance, and adds a bit of that caramelized flavor to the end product. A few times around the food processor with Greek yogurt and you’ll have a creamy, satisfying side dish in no time.

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August 4, 2011   3 Comments

{how to} Five Minute Padron Peppers

Every year, it seems like all of the restaurants get together and decide they’re going to put some new food on every single menu in town. Whether it’s purslane, chicories, Calabrian chiles, or ramps–I’m quite convinced that the restaurant mafia is constantly figuring out how to promote some non-mainstream produce item that suddenly shows up everywhere. A few years ago, you couldn’t eat out in San Francisco without being offered roasted Brussels sprouts (not new per se, but new to fancy food). Years before that, you couldn’t open a menu that didn’t have fingerling potatoes on it. Last year, this nouveau item was padron peppers (or sometimes, shishito peppers, which look pretty similar.)

Padron Pepper

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August 1, 2011   1 Comment

{guiltless recipe} Cauliflower Puree with Caramelized Onions

Today I ate pizza for lunch. Why do you care? Because I’m using a calorie-counting app on my iPhone that rules my life because I’m going to Hawaii in a couple months and I just turned 35 and where did this additional muffin top come from? So pizza for lunch means that if I want a glass of wine (and I almost ALWAYS want a glass of wine) then I have to bust out a crazy low-calorie dinner. 150 calories to fill me up? Yes please. This whole recipe comes out to around 300 calories, and serves 4 as a side, or 2 as a main course… as long as you’re OK with eating a puree as your main course. Which I am.

Did I already talk about how it’s delicious? I don’t believe we’ve touched on that yet. This is one of my favorite side dishes for pork chops, scallops, or steak. My Dad is on the Atkins Diet, and it’s right up his alley too. I usually use nonfat Greek yogurt like Fage, but tonight, I had some dregs of sour cream and some additional dregs of cream cheese, and that worked out great too.

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June 14, 2011   5 Comments

{recipe} Feel Superior with Chips Made from Kale

I made some kale chips this weekend, and I was reminded how much I like kale in chip format. I think it’s mostly because the whole time I’m eating them, I feel so superior for eating KALE instead of “real” chips. It makes me feel very grown up and mature.

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May 17, 2011   3 Comments

{recipe} Salmon Avocado Poke with Lime and Mint

As I’ve previously mentioned, one of my favorite things about Hawaii is the opportunity to eat raw fish three meals a day. Today was an unseasonally hot Sunday (for San Francisco, at least) so I knew I wanted a cool and refreshing dinner to end the weekend. The result was a salmon poke, with cubes of ripe avocado and raw wild salmon seasoned with lime, mint leaves, coriander. Because we’re in that brief green garlic season, I chopped some finely and added it to the mix–but if your summer nights fall past the springtime, feel free to substitute green onions.

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May 1, 2011   10 Comments

{ebony and ivory} Black Rice Salad with White Soy Sauce

Have you ever heard of white soy sauce? I hadn’t, but when I saw this box at my local store I found myself shielding my eyes from the $18 price tag and bringing it home, eager for a soy sauce unboxing.

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February 23, 2011   1 Comment

{recipe} Potato Salad with Yogurt Vinaigrette

This is my new favorite potato salad recipe. It’s tangy and delicious with a vinegary bite that sneaks up on you. It’s also not full of mayonnaise or other fattening things. With all the celery in it, you can practically consider it health food. I make a batch and bring it to work for a healthy, balanced, and filling lunch.

The recipe is from Martha Rose Shulman’s Recipes for Health series in the New York Times–a source of recipes I have turned to many times with great success. I have not tried a bad recipe from the series yet. All have turned out fantastically and been reasonably easy to prepare. I like them so much that I just ordered the physical cookbook–which is something I almost never do. I own very few cookbooks.

P.S. I use Fage nonfat plain yogurt to lower the calories further.

P.P.S. Maybe you are thinking it’s weird to talk about potato salad in December, but if you live in California you are not calibrated to think about potato salad only in the summer!

December 3, 2010   No Comments

{win win win} How To: Simultaneously Clean out Your Fridge, Get Your Vitamins, and Shrink your Muffintop

Want to get rid of all that skanky produce in your CSA box or bottom fridge drawer? Want to get all your vitamins and minerals in one meal? Want to shrink your muffintop? Boy, have I got good news for you. Here’s how it works:

Heat your oven to 350. Put a piece of foil or parchment on a rimmed baking sheet. Add peeled and roughly chopped root vegetables like carrots, squash, sweet potatoes, potatoes, rutabagas, etc. They can be kind of gnarly and skanky and overripe–it’s OK! Drizzle with olive oil, salt, and pepper. Roast in the oven for 45 minutes to an hour.

Now, add softer vegetables, like onions, tomatoes, leeks, and garlic cloves. (I used way overripe, mushy, squirty, bruised tomatoes, that I would otherwise have had to throw away.) Drizzle with oil again and salt and pepper again. Roast for another 30 minutes to an hour, until vegetables are soft and starting to brown.

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November 8, 2010   2 Comments

{recipe} Strawberry Arugula Salad with Feta and Creamy Balsamic Vinaigrette

The last of the strawberries are in season, so I thought I would share this easy and delicious summer salad with you. It’s colorful, fresh, and always a crowd pleaser! The sweet strawberries, creamy avocados, salty feta, and earthy arugula are a great combination.

I like to make my balsamic vinaigrette with a creamier texture than I can get with just a whisk or a fork. To achieve that effect, I mix the dressing ingredients in a blender. The oil emulsifies and makes the dressing thicker and creamier. Delicious!

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September 9, 2010   1 Comment