Although you won’t find any butter, cream or high-fat cheese in this dish, the flavor was not sacrificed. I made what I think are wise choices…there’s only one potato (the rest is vegetables) and the Italian cheeses are low(er ) in fat and were used sparingly so I feel justified in calling this a “low-calorie gratin”.
While I don’t eat cod fish salad often, I always enjoy it when I do…and this week I had a hankering. I like the Italian version with oil-cured olives and tomatoes — and I equally like the Puerto Rican version with avocado and lime juice.
It didn’t take a brainstorm to come up with the idea to combine my favorite elements of each. They certainly are complementary. Two traditional ingredients to the Puerto Rican version that I forgot are hard-boiled eggs and pimentos so we’ll call them optional.
I love Thanksgiving. The flavor palette of this holiday meal has me salivating for days before — and digesting/working it off for days after. But what if you could have all of the flavors of Thanksgiving and none of the trappings? And by ‘trappings’, I mean calories.
Imagine you had a shopping list of turkey, pumpkin, sweet potato, apples, raisins…wouldn’t you start thinking “Thanksgiving”?
I recently had a unexpected cholesterol reading. Although my good-to-bad ratio remained good, my LDL number was high. The doctor even suggested medicine. (I declined and am going to try to reduce it on my own (along with a few lbs. if I can).
This was quite a surprise to me, and those that eat with me, because I pretty much eat all the right foods for health and weight maintenance. I rarely eat red meat, ice cream or desserts. I don’t bake cakes, cookies or pies. I don’t deep fry. Nor do I eat fast or processed foods. I don’t even snack on cheese or keep mayo or butter in the refrigerator. Moderation is the queen of my kitchen and table. So, what gives? Continue Reading
These 2 recipes with spaghetti squash will make you forget you’re eating a vegetable instead of pasta. Trust me…I am the Pasta Lover Queen and if I say this is a good substitute, you can take that to the bank. Make that the First National Calorie & Carb Savings Bank!
So we still have another half of the squash left and I just love this
So we still have another half of the squash left and I just love thisSpaghetti Trio. (I guess because it incorporates a little real pasta.)The Holy Trio: julienned zucchini, 1-2 ozs spaghetti per person, spaghetti squash. Boil spaghetti, drain and toss with spaghetti squash and zucchini in a skillet with sauce ingredients (below) to meld flavors.
The sauce: Mix olive oil, juice of a lemon, garlic, squeeze of tomato, anchovy, black olive pastes.
*Italian Seasoning: I’m loving this mixture of capers, olives and oregano that someone gave me as a gift.
Finishing Touch: Another sprinkle of Italian Seasoning, a dash of red pepper flakes, and grated Parmigiano Reggiano.
I try to keep a low-fat kitchen and I love to make breakfast interesting, but I don’t generally count calories. I just work at two things: purchasing the right products when I’m at the market and keeping a variety of options at hand.