Health Vegetarian Recipes

Hi, I'm looking for some simple recipes, and I mean simple. Preferably low fat and healthy. I feel that I am using too much cheese in my food as a substitute for meat, and I guess I want out of habit. Thank you in advance. . And please have respect and do not doubt me being a vegetarian. What I discovered was – Hi, see the following recipe. It is healthy, low in fat; he spinach and plenty of nutrition. I also included the site on the bottom. They have other delicious recipes that are listed. Cooking time: 10 minutes Ingredients: 3 egg whites 1 tablespoon skim milk 1/2 tsp dried herbs freshly ground black pepper 3/4 cup chopped fresh spinach 1 tablespoon low-fat soup grated cheddar or herbs preparation of grated Parmesan: Mix egg whites, milk and herbs in a small bowl. Coat a small nonstick skillet with cooking spray. Heat the skillet over medium low heat. Add chopped spinach. As it fades, pour the egg white mixture over the spinach and allow to set at the edges. As defined edges, lift them gently with a spatula and tilt the pan to allow the remaining liquid below. When the egg whites are set, sprinkle cheese on top, then fold the omelette in half. Serve immediately. Serves 1 Calories: 81 Calories from Fat 14 Total Fat 1. 6g (0 Sat. 9g), Cholesterol 5mg, Sodium 249mg, Carbohydrate 3. 4g, 1g fiber, Protein 13. 4g

Recipe: Sea vegetables are an incredibly rich source of minerals, and nori sheets made in this vegetation. . .


One reply

  1. Harpy X1 says:

    The site below has all kinds of low-fat or fat-free vegetarian recipes. Like this: Shiitake mushroom barley soup 1 1/2 c dry shiitake mushrooms 2 large yellow onions 6 stalks celery 6 carrots 1 package Quaker Quick Barley Water 8 c Chicken Seasoning 2 T Michelle (recently republished, this is great ) 1 t salt or to taste Rinse the shiitake mushrooms and set aside to soak in plenty of water. They will need about one hour to soak. Chop the onions, celery and carrots. Put vegetables and seasoning Michelle in a pan with the water. When the mushrooms are tender, cut into small pieces (about every square inch) and place in the pot. Bring the pot to a boil, turn down to simmer. Cook until carrots are just starting to soften. Add the barley and simmer for 10-15 minutes. Taste the broth occasionally while cooking, salt and seasoning if necessary Michelle. ————————————————– ————————– Note about shiitake mushrooms for those of you new to dried shiitake: These guys are sandy so rinse in a colander to start. More sand will fall to them as they develop. I want to soak in a mixing bowl with plenty of water to keep them floating above the background. I'll even gill side down. Always remove with a slotted spoon dip bowl without sloshing around, do not give up through a strainer. You can then ladle a little of the soaking water in the soup, if you do it carefully and not to disturb the bottom. I'm sorry the evidence of people who already know, but I learned a little at a time, and would have been nice to know the first time.

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