Store-bought bagels that are close to the size of your head can weigh in at 500 calories apiece, even though they are low in fat. Flavour these more appropriately-sized ones any way you like by stirring in some grated cheese, caramelized onions, fresh garlic, cinnamon and raisins, toasted nuts...
I haven’t met a kid yet who doesn’t love meatballs. They make perfect delivery vehicles for spinach and other greens, and while you’re at it, no one will notice a little added ground flax seed. Omit the breadcrumbs if you want them to be wheat-free, or substitute ground oats....
Try to buy thick-skinned fruit; thinner skinned citrus fruits don’t have much to contribute to marmalade!
1 large orange
2 cups (500 mL) water
1 medium-small zucchini, coarsely grated (about 1 1/2 cups)
4 cups (1 L) sugar
Wash the lemons and orange well and grate the zest off using the coarse side...
I updated traditional devilled eggs just so I could use the name. But they’ve turned out to be among my favourites! Spinach, eggs, ham and cheese are a great combo. These are really intensely flavoured little bites.
6 large eggs, hardboiled
1 tsp (5 mL) canola oil
2 slices deli ham, chopped...
Drizzle of olive or canola oil and a small knob of butter
1 small onion, finely chopped
2 cups (500 mL) short grain (or Arborio) rice
6 cups (1.5 L) chicken or vegetable stock, at room temperature or warmed
1/2-1 cup (125-250 mL) freshly grated Parmesan cheese
Zest and juice of 1 lemon
1/2 cup (125 mL) warm water
2 tsp. (10 mL or 1 pkg.) active dry yeast
2 cups (500 mL) warmed milk (regular or soy)
1/4 cup (60 mL) melted butter, non-hydrogenated margarine or canola oil
2 cups (500 mL) all-purpose flour (or a combination of all-purpose and whole wheat – I usually...
I can’t imagine a better way to get my leafy greens than tucked into a bed of pasta with warm, melting cheese. For a gluten-free version, use brown rice pasta and rice flour to thicken the sauce, and swap the bread crumb topping for more cheese.
1 lb (454 g)...
Kale chips are a revelation. Turns out roasting is the ideal cooking method for tougher kale leaves, which usually need a little more cooking time than spinach or chard. Tossing with oil and salt and cooking at high heat produces crispy, nutty kale ‘chips’ that smell like popcorn and...
These are substantial, not too sweet, have an amazingly tender texture, and keep longer than other low fat cookies. Puréed, you don’t even know the beans are there!
2 cups (500 mL) oats (quick or old-fashioned, not instant)
1 cup (250 mL) all-purpose or whole-wheat flour
1 tsp (5 mL) baking powder