LOW FAT RESTAURANT FOOD. WHAT TO EAT FOR LUNCH TO LOSE WEIGHT. LOW CALORIE SALAD DRESSINGS.
Low Fat Restaurant Food
- Any nutritious substance that people or animals eat or drink, or that plants absorb, in order to maintain life and growth
- anything that provides mental stimulus for thinking
- any substance that can be metabolized by an animal to give energy and build tissue
- any solid substance (as opposed to liquid) that is used as a source of nourishment; "food and drink"
The Fat-Gram Guide to Restaurant Food
You can't cut fat
if you don't know where it is, and now Joseph C. Piscatella, author of Don't Eat Your Heart Out Cookbook and other diet and health books, with over 2 million copies in print continues his quest to make fat
-reduction easier to implement. The Fat-Gram Guide to Restaurant Food gives the fat-grams, calories, and percentage of calories from fat for over 3,500 of the most commonly ordered restaurant
dishes. It includes fast-food offerings by franchise, and it is the only guide to sit-down restaurant meals. Here are breakfasts, from McDonaldis Pancakes to Sausage McMuffin. (Choose the pancakes.) Lunches and brunches. And of course all manner of dinner foods, from beef to fish, Mexican to Japanese.
In addition to its convenient alphabetical listings, the guide provides Joe Piscatella's own strategy for making smarter choices in restaurants. And he should know. A tireless speaker and promoter for his books, he is on the road 100 days out of the year, eating out during every one of them.
Thai Style Eggplant
adapted from Moosewood Restaurant low
fat Favorites cookbook
1 large eggplant cubed
2-3 tbsp lime ponzu
4 cloves garlic minced
1/2 c coconut milk
3 tbsp chopped cilantro
2 tbsp chopped basil
1 tbsp peanut butter
2 tsp grated ginger
2 tsp brown sugar
2 tbsp lime juice
3 dashes hot sauce
1 scallion sliced I separate dark end and white end)
Spray a baking dish with oil
lay out the cubed eggplant
pour the ponzu over the eggplant and sprinkle with garlic and white part of scallion
broil in oven for five minutes, then flip and broil again for another five (may want to go a bit longer depending on how firm you like your eggplant)
In a bowl, combine coconut milk, herbs, peanut butter, lime juice, brow sugar and hot sauce and stir. Add warm eggplant to sauce and toss. Serve over brown rice. Sprinkle green end of scallions over top
Chinese restaurant London
China Grill is the best & cheap Chinese restaurant in London. We are London Essex, Ilford base Chinese restaurant. You can choose your Chinese food menu online. We supply halal Chinese soup. Halal Chinese Noodles, Chinese takeaway
and more - Cheap and low cost Chinese food.
low fat restaurant food
A steaming bowl of soup with fresh bread and a green salad, a tempting combo plate of crisp, complementary salads--these Daily Specials have been staples of Moosewood's ever-changing menu board since the restaurant opened its doors more than twenty-five years ago.
Over the years the creative chefs of the Moosewood Collective have introduced literally thousands of new soups and as many salads, all devised to showcase the fresh seasonal produce, vibrant ethnic flavors, and meatless food products that form the core of their cuisine. Now, for the first time, they have gathered the very best offerings from their vast soup and salad repertoire, as well as the ingenious extras that transform these simple dishes into world-class meals. Here are classics like Very Creamy Vegetable Chowder and Tuscan Bean Soup, as well as intriguing new creations like Caribbean Sweet Potato Coconut Soup, Golden Gazpacho, and Fennel Vichyssoise. Salads range from straightforward choices that are easy to mix and match, such as Spinach with Cilantro Cashew Dressing, Mexican Chickpea Salad, or Tunisian Carrot Salad, to satisfying one-dish meals like Broiled Tofu & Sugar Snap Peas or Persian Rice & Pistachio Salad. Each recipe is followed by helpful suggestions for selecting dishes so that creating well-balanced combo plates at home is a snap.
There are easy-to-use indexes of recipes by categories including children's favorites, quick
ly made, low-fat, low-carbohydrate, and vegan dishes. And each recipe has a complete nutritional breakdown, so it's simple to create menus for those with special health or dietary concerns. The section on transforming leftovers into sprightly new dishes also makes Moosewood Restaurant Daily Special a practical primer for those who want to make the most of seasonal bounty.
Few foods are more comforting--or satisfying--than a good soup and a well-made salad, and because many can be made ahead and served on demand, they are perfectly suited to the way
we eat and live today. With more than 275 kitchen-tested recipes to fit any occasion, Moosewood Restaurant Daily Special offers years' worth of inspiration for Daily Specials every cook will be delighted to serve.
Moosewood Inc. and the authors of this book have donated 1 percent of their royalties from Moosewood Restaurant Daily Special to the community food and nutrition programs of the Greater Ithaca Activities Center (G.I.A.C.) in Ithaca, New York.
Since 1973, The Moosewood Restaurant, well off the beaten path in Ithaca, NY, has been demonstrating how exciting vegetarian cooking can be. Their excellent use of seasonings and the variety of their multiethnic menus have influenced chefs all over the U.S. Customers come from all over the world to dine at this shrine to natural foods at their best. The collective running the restaurant, whose members put together The Moosewood Restaurant Daily Special--their eight cookbook--spread meatless inspiration to home cooks, too.
At the restaurant, everything on the menu changes every day, except the daily special, which consists of a bowl of soup, a salad, and a hearty slab of bread. Here, in more than 275 recipes, you can have comfortable, easily prepared ethnic adventures inspired by places in every corner of the globe, from Tibet to Cuba. Beginning in the east, there's Asian Bean Curd Soup, based on a rich broth, and fanciful Balinese Rice Salad, made with brown rice and a zippy, chutney-spiked dressing. Moving west, you find briskly chilled Golden Gazpacho, made using mid-summer's sunny, yellow tomatoes, and Alabama Hot Slaw, a classic cabbage salad doused in a warmed-up dressing. For accompaniments, there are cloud-light buttermilk biscuits, vibrant curried croutons for enlivening soups and salads, and nine of the restaurant's most popular salad dressings.
Every recipe is accompanied by information-packed notes about its ingredients, a nutritional analysis, suggested accompaniments, and alternatives, such as adding grated cheese, rice, or shrimp to Pepperpot Soup, a stew of greens, sweet peppers, tomatoes and potatoes, spiced with a Caribbean blend of thyme, cinnamon and chiles.
This book is a perfect way
to get pleasantly acquainted with a wide variety of grains and vegetables, from millet and South American quinoa to daikon radish and tomatillos. A useful gift for students, beginning cooks, budget watchers (many of the soups require only water, not stock), newlyweds, and everyone who wants to eat well and healthfully, this sweetly illustrated book could live happily in any household. It includes some recipes using fish, as well as a good selection of vegan choices. --Dana Jacobi
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