How To make Low Fat Soupe Au Pistou
Ingredients
FOR
THE SOUP :
1
tablespoon
olive oil
2
each
onions, cut into 1/2 inch dice
2
each
carrots, cut into 1/2 inch dice
2
each
zucchini, cut into 1/2 inch dice
1/4
pound
green beans, cut into 1 inch pieces
3
each
tomatoes, peeled, seeded, cut into 1/2 inch dice
8
each
garlic, cloves, finely chopped
1/2
pound
potatoes, cut into 1/2 inch dice
3
cup
chicken broth, low-fat or vegetable broth or water
1
cup
chick peas, or garbanzos, or canned bean of your choice, rinsed, drained
1
salt, to taste
1
pepper, to taste
FOR
THE PISTOU :
1
cup
basil, leaves, fresh, packed
1
tablespoon
olive oil
2
each
garlic, cloves, finely chopped
1/2
cup
chicken broth, low-fat, or vegetable broth or water
1
salt, to taste
1
pepper, freshly ground
FOR
THE GARNISH :
2
tablespoon
parmesan cheese, grated
Directions:
Begin by making the soup. Heat the olive oil in a large soup pot over moderate heat, and cook the onions and carrots for 5 to 10 minutes, until soft but not brown. Add the remaining ingredients and bring to a boil. Cover, reduce the heat, and simmer for 15 to 20 minutes, until the vegetables are tender.
For the pistou, combine all ingredients in a blender or food processor and puree until smooth.
To serve, ladle the soup into bowls and top with about 2 tablespoons (30 ml) of pistou and one (15 ml) of grated cheese. Served with thick slices of toasted garlic bread, this dish is a meal in itself.
Serves 4 to 6.
How To make Low Fat Soupe Au Pistou's Videos
Minestrone with Pesto | Everyday Gourmet S6 E21
As seen on Everyday Gourmet.
Best Spaghetti Squash Recipe -simple low fat low carb dish
It doesn't take a lot to make the best spaghetti squash recipe. A few simple ingredients are all you'll need to cook this healthy, low fat
spaghetti squash dish. Spaghetti squash is a lowfat low carb ingredient with a terrific texture and a mild flavor that allows it to work well in a variety of recipes.
A printable copy of this easy spaghetti squash recipe can be found at
Give spaghetti squash a try and let me know what you think, and for more spaghetti squash recipes, check out these other squash cooking videos:
Mediterranean Spaghetti Squash Recipe
Spanish Spaghetti Squash
Stuffed Acorn Squash Recipe
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Best Spaghetti Squash Made Easy Ingredients
1 SPAGHETTI SQUASH
GARLIC (5-10 cloves, finely chopped)
LEMON zest and juice
BUTTER (1-2 Tbsp)
OLIVE OIL (¼ cup)
PARSLEY (½ cup, chopped)
SALT and PEPPER to taste
The measurements above are just loose suggestions, and really need to be adjusted to your own tastes. The size of
the spaghetti squash and how much squash you dig out will determine how much of the other ingredients you need;
They are simple and fresh ingredients, so there really is no wrong way to make this dish.
The best spaghetti squash doesn't get more super simple than that!
Best Spaghetti Squash ...super simple, low fat, low carb recipe
When buying a spaghetti squash, choose one that seems heavy for its size.
carefully slice the squash into halves. Cut the squash across instead of lengthwise, this will make for longer noodles.
Place cut sides down in shallow water in a roasting pan.
Bake for about 30-45 minutes at 350 degrees Fahrenheit. You can check on the squash after 30 minutes; the cooking time will vary
according to the size of the squash.
It's important not to overcook the squash, slightly crunchy strands of squash add great texture to a dish, and overcooking the squash will
make the ingredient mushy.
Remove squash from the oven and carefully turn halves over to check for doneness --the water will be hot and steam will be trapped under
the squash, so be cautious.
Allow squash to sit 5-10 minutes to cool slightly for easier handling.
Insert a fork and twist out strands of spaghetti. Once the fork has done its job, use a spoon to scrape out the remaining squash; it's edible
all the way to the rind,
so don't waste any!
Heat a skillet and melt cooking oil on medium heat.
Add finely chopped garlic and cook 1-2 minutes until it begins to color up. If you like a bit of heat with your dish, add some red pepper flakes
as well.
Add a bit of butter for extra flavor (this is optional).
Add the spaghetti squash to the skillet and mix with the garlic.
Add salt and pepper to taste, add lemon zest and juice, and stir.
Turn off the heat and add in a bit of dark, flavorful olive oil.
You can also stir in a bit of freshly grated Parmesan Cheese if desire, but this is optional.
Add fresh chopped parsley for bright flavor and color, and mix well.
And that's it.
This recipe makes a nice side dish or a very healthy entree.
Give this spaghetti squash recipe a try and let me know what you think, and bon appetit!
Veggie And Chicken Pizza In Ragu And Basil Pesto Sauce that Is Completely Healthy & Low fat
Hi guys! Here’s another recipe for a healthy pizza that is completely low fat. I call it Veggie & Chicken Pizza in ragu & basil pesto sauce. Vegetables added are corn, green and red bellpeppers, broccoli, onions, & tomatoes. Again, If you're not a fan of onions or any ingredients herein, feel free to substitute to your liking. Chicken used is a left over roasted chicken but if you have any other meat leftovers, you may substitute to that as well.
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Have a great time everyone. :)
#VeggieAndChickenPizza #RaguAndBasilPesto
Pesto Veggie Soup
A twist on the tomato basil recipe. I didn’t have any basil and not enough tomatoes for the original recipe. But I did have other ingredients to recreate the amazing recipe!
EAT | Healthy Pesto Recipe (with Greek Yogurt)
A perfect, light pesto for the summer using low-fat greek yogurt that you and your kids will love! Subscribe for new recipes every Saturday. =)
Ingredients
- 1 clove of garlic
- 2 cups basil leaves, fresh
- 3 tbsp pine nuts/pignolis (you can use walnuts in a pinch)
- 1/3 cup olive oil
- 1/2 cut low fat greek yogurt
- 1/4 cup parmesan cheese, grated
- salt and pepper
1 lb pasta
Directions
1. Boil pot of water with salt. Cook pasta according to package directions.
2. Meanwhile, put the garlic in a food processor and pulse until it's chopped. Add basil and pine nuts and process until finely chopped.
3. Turn processor on and, while it's running, add the olive oil.
4. Add the greek yogurt and parmesan cheese. Process until smooth.
5. Toss pesto with pasta and season with salt and pepper.
Good luck!
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Lower Fat Raw Vegan Pesto ????????????
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19 years ago I switched from a Standard American Diet to whole-foods plant-based. 14 years ago, I transitioned into an entirely low fat raw vegan lifestyle and I haven’t looked back since.
Changing my food to strictly whole raw healthy living greens, plant fats, and fruits healed me from a host of auto-immune diseases and chronic gut and health issues.
Within less than a year, I lost 86 pounds and could finally move without experiencing pain. My skin cleared, I gained a head full of thick curly hair, and experienced a dramatic change in my eye color! Just a handful of the benefits I’ve enjoyed from a purely raw diet.
I’m sharing everything I know about low-fat raw vegan & the “Do different. Get Different” mindset because nothing feels as good as health does and I want this for you.
You’ll find HUNDREDS of recipes and everything from my favorite kitchen tools to how to budget on a raw vegan diet + ways to take your health to new heights. #sprouts and #microgreens for the WIN!
My goal is to give you the support you need to succeed wherever you are on your health journey—whether you are transitioning to a vegetarian or vegan diet or committing fully to LFRV Most importantly, I'm here to empower you to live and love more freely.
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