fiteating:

Salsa is pretty much my lifeblood. Here’s a super easy authentic salsa recipe- great on tacos, salad toppers, even sandwich spreads.

Ingredients

• 5 beefsteak tomatoes
• 1/4 onion (red or white)
• 1 cup chopped cilantro
• 1 tablespoon salt
• 1/2 lime
• 1/2 tablespoon dried oregano
• 5 jalapenos

…

carloide:

PLUM+KIWI ICE CREAM. SERIOUSLY, THIS IS HEAVEN. IT’S SUPER ACID

slimsunshine:

Quick mini Chocolate cheese cake

Ingredients (make a dozen: 60 cals each):

• 1/4 cup(s) semisweet or bittersweet chocolate chips, melted
•  1/2 cup(s) part-skim ricotta
•  12   chocolate wafer cookies
•  1  tablespoon(s) 100% fruit jam, such as raspberry or cherry

under400:

Baby Tiramisu

• 1/2 cup non-fat ricotta cheese (4 ounces)
• 2 Tbs. confectioners sugar
• 1/2 tsp. vanilla extract
• 1/8 tsp. ground cinnamon
• 12 ladyfingers (about 1 3/4 ounces)
• 4 Tbs. brewed espresso or strong coffee, divided
• 2 Tbs. bittersweet chocolate chips, melted

1. Combine ricotta, sugar, vanilla and cinnamon in a medium bowl. Place 6 ladyfingers in a 9-by-5-inch (or similar size) loaf pan.
2. Drizzle with 2 tablespoons espresso or coffee. Spread the ricotta mixture over the ladyfingers.Place another layer of ladyfingers over the ricotta and drizzle with the remaining two tablespoons espresso or coffee.
3. Drizzle with melted chocolate. Refrigerate until the chocolate is set, about 30 minutes.

Makes 6 servings at 107 Calorie each.

under400:

Bowl of Cheesecake

• 2 oz low-fat cream cheese (130 Calories)
• 1 tbsp sour cream (about 20 Calories)
• 2 pkts Splenda
• (optional) fresh fruit, berries, vanilla, a dusting of cinnamon or cocoa powder, or a graham cracker or dry cereal

1. soften cream cheese in microwave for 30 seconds or less, stir in sour cream and sweetener, enjoy warm or chill.
2. Stir in flavorings as desired.

Makes one serving for 150 Calories.

under400:

• 2 cloves garlic, minced
• 1 lb carrots (I used about 6 medium), peeled, chopped
• 1 large sweet potato, par-boiled or microwaved until just tender
• 4 cups water for boiling
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon hot curry powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon ground…

under400:

Zucchini Rollups

Ingredients:

• 1 zucchini sliced
• 2 tablespoons olive oil
• splash lemon juice
• pinch salt
• 1/4 cup low-fat ricotta cheese (or use recipe given in previous recipe for Vegan ricotta)
• fresh dill for garnish

Directions:

1. Using a cheese slicer or vegetable peeler, slice the zucchini in 6-8 thick slices.
2. Place in a large bowl.
3. In a small bowl, whisk olive oil, lemon juice and a pinch of salt.
4. Put the mixture over the zucchini slices and mix well, but gently.
5. Let the zucchini marinate for five minutes
6. Spread each slice of zucchini with the filling, a small pinch of dill, and roll up.
7. Put in the refrigerator until needed

Makes two 120 Calorie servings.

under400:

Baked Zucchini

Ingredients:

• 4 medium zucchini
• 2 tablespoons Parmesan cheese
• 1/2 cup shredded cheese
• 1 tablespoon butter
• 1/2 teaspoon crushed garlic
• ground black pepper, to taste
• salt, to taste

Preparation:
1. Slice the zucchini lengthwise and score diagonally across the top of zucchinis.
2. Place in a baking dish.
3. Baste with melted butter and garlic, sprinkle with cheese and season with salt and pepper to taste.
4. Bake in a moderately hot oven for about 15-20 minutes (or until tender and crisp).

 
Servings: four, 114 Calories each

under400:

Faux Fried Plantains

• 1  ripe plantain, look for one with lots of brown spots
• 1/4-1/3 cup water
• cooking spray

1. Peel plantain and slice 1/4 inch thick on a slight diagonal. This will give you oblong slices that are easy to handle while cooking.
2.  Using medium-high heat, pre-heat a non stick skillet and place plantains in a single layer in the pan. Add water just until it covers the bottom half of the plantain.
3. Reduce heat a small amount and cook 2 or 3 minutes until the water evaporates. Your plantains should begin to have a softer texture and more translucent quality.
4. Lightly spray the tops of the plaintains with cooking spray and turn over. Cook an additional minute or so until you get a lovely, slightly crispy brown exterior on the plantains.
5. Give the tops another quick spray of oil and turn over again. Cook the first side a minute or so until it too has browned a bit.
6. You can have these with Splenda for a sugary taste or with salty things.
   

Makes two servings at 109 Calories (or just weigh your plantain before cooking it and see what it is)

healthyblonde:

Funfetti Cookie Dough Balls 

(yes healthier than they sound!!) 

• 5 level teaspoons flour (18g)
• scant 1/16th tsp baking soda
• 1/16th tsp salt (lessen or omit if using margarine)
• 2 tsp oil or pre-melted margarine*
• 1/4 tsp vanilla extract
• sprinkles!
• handful chocolate chips (or raisins, nuts, etc)
• sweetener (My testers liked 1 and 1/2 tsp brown + 1/2 tsp white sugar. More brown sugar makes for a softer cookie.)
• a little non-dairy milk (Don’t use water.)

Preheat the oven to 350 degrees. Combine dry ingredients, then add wet and mix with a fork. Form into three little balls (Do not smush.) Cook for 8-9 minutes. (Take out when still a bit undercooked, so they don’t get hard.)

From:chocolatecoveredkatie.com

effyeahhealthyfood:

low fat baked onion rings

serves: 2, calories: 75 per serving

ingredients:

1 medium onion, sliced into 1/4 inch rings
2 1/4 cup of skim milk
1/2 cup breadcrumbs
1/4 crushed cornflake crumbs
salt to taste
cooking spray

directions:

place sliced of onion in a shallow dish

pour the milk over them and let them soak for about 1-2 hours refridgerated.

preheat over to 230C (450F). line baking tray with parchment paper or foil.

combine breadcrumbs, corn flakes, and place half of the crumbs in a large dish, season with salt. reserve the rest for when the first batch is used. this should help avoid clumping and they should stick better to the onions.

dip each soaked onion ring into the breadcrumb mixture, and coat well. place rings onto the baking sheets, lightly spray with oil. bake for about 12 minutes or until golden brown. serve immediately.

healthyblonde:

Beets & Broccoli Fettuccine

INGREDIENTS:

2 large or 3 medium-sized Beets (trims removed, cut into short french fry-shaped pieces)

2 cups of Broccoli crowns

4 cloves of Garlic, minced ( I really like garlic, so I add even more than that.  You’re welcome to reduce or raise this measurement to your liking)

1 lb box of Fettuccine pasta

2 Tbsp Earth Balance

2  Tbsp Olive Oil

1.5 tsp Balsamic Vinegar

1 tsp Nutritional Yeast

Salt & Pepper to taste

INSTRUCTIONS:

1. Cook Fettuccine according to directions on the box, or however you usually cook pasta.  Once cooked, rinse to cool, then toss in 1 to 2 tsp of olive oil to keep it from sticking.  Set aside.

2. Use the remaining olive oil to heat a medium saute pan.  Add garlic and saute for 5 minutes at medium-high heat, until garlic is starting to brown at the sides.

3. Add broccoli, saute to combine.  Adding salt & pepper to taste.  I would make it slightly saltier, so that it will even out when you add the pasta later.  Cook for 5 – 8 minutes, until tender and bright green.  Be sure to mix/flip the broccoli for even cooking.  Set aside in a separate bowl when done.

4. Using the same pan (now empty), add the Earth Balance and allow it to melt and simmer – no more than 2 minutes.  You don’t want it to start burning.

5. Add the beets and saute to cover in the melted Earth Balance.  I like cooking beets this way when I’m pressed for time, since they cook so much faster.  Cover pan with lid or foil for 5 – 10 minutes, until beets are just tender.  Uncover and saute, until all sides are slightly browned from the carmelized Earth Balance & beet sugar. Yum!

6. (I like to do this next step in a giant wok, but you can do this in anything big enough to hold all of the ingredients and that can be heated over the stove.)  Using a large pan or wok at medium-low heat, combine the broccoli & pasta.  Toss to evenly coat, while sprinkling in the Nutritional Yeast.  Add additional salt/pepper to taste, if needed.

7. Add the sauted beets and toss until evenly mixed.*  Serve & enjoy!

* I do this step last so that the entire dish doesn’t turn pink.  I don’t really mind it, but others might find magenta pink pasta a little off-putting. )

From:nomnomgarden.wordpress.com

healthyblonde:

Margarita pizzia pita 130 calories

Ingredients

1 light pita (80 calories) 

1 tbsp tomato paste (15 calories) 

1 slice kraft fat free swiss (25 calories) 

small tomato (10) 

Steps: 

1) prepare pita pizza

2)Pop into the oven for 10-15 minutes 

3) Indulge!! enjoy your light pita pizza :) 

kale salad with lemon feta dressing

2 bunches kale
1 cup olive oil
1/4 to 1/3 cup freshly squeezed lemon juice (3-4 lemons)
2 oz. plus 4 oz. feta in brine
2 garlic cloves, crushed and roughly chopped
1/2 tsp dried oregano
1/2 tsp dried red pepper flakes
1/2 tsp sugar
salt
optional: cherry or grape tomatoes or strips of red or yellow bell pepper

Notes:
Using the full 1/3 cup lemon juice makes what I consider a pleasantly tart dressing. If you are less of an acid-head than me, feel free to start with 1/4 cup; you can always add more.

Directions:
In a small bowl, combine the lemon juice, oregano,  pepper flakes, sugar and a couple pinches of salt.

Cut the tough stems away from the kale leaves and discard; roughly chop or tear the leaves and wash and dry in a salad spinner. Finely chop the kale (think tabbouleh or a little coarser) and place in a bowl large enough to toss the salad.

Put the olive oil, garlic and 2 ounces of feta in a blender and process until smooth. Add the lemon juice mixture and process again until fully combined. Taste for balance, adding more lemon juice or an additional pinch of salt or sugar if necessary.

Toss about 3/4 of the dressing with the salad and assess the results, adding the remaining dressing to your taste. Crumble the remaining 4 oz feta on top. If desired, garnish with additional vegetables such as cherry tomatoes, sweet bell peppers, etc.