I adjusted some of the ingredients because I don’t fully subscribe to the “fat-free ethos.”
- old fashioned oats
- blueberries
- milk
- cottage cheese or ricotta
- flour
- lime juice
- grated fresh lime peel
- sugar
- boneless skinless chicken breast halves
- seasoned salt
- dill weed
- salmon fillets
Freeze or chill the dates for easy chopping.
- corn syrup
Soften cream cheese in microwave at high for 15 to 20 seconds.
- 9-inch pie crust
- seedless red raspberry preserves
Eggless, but you could never tell.
Do not use self-rising flour in the recipe.
Can be mixed in a bowl if desired.
- vinegar
- vegetable oil
- water
- salt
- baking soda
- cocoa
- packed brown sugar or granulated sugar
- all-purpose flour
- vanilla
- semi-sweet chocolate chips
- tortillas
- lime
- chicken breasts
- sour cream
- salsa
- pale beer or vegetable stock/broth
- ground cumin
- chili powder
- cayenne hot pepper sauce
- coarse salt
- vegetarian refried beans
- spicy monterey jack
- scallion
- plum tomato
Tunisian springrol/samosa
- tuna
- chopped parsley
- grated Parmesan
- eggroll or spring roll wrappers
- small eggs
- Olive oil for frying
- Lemon wedges
’Carrot cake is a perennial favorite, but it is often loaded with vegetable oil and laden with a cream cheese frosting. Our version is healthier, using a small amount of olive oil, a full cup of honey for moistness and flavor, and a combination of whole wheat pastry and unbleached flours. The crunchy walnuts even add a bit of omega-3 fats to this sweet treat. With a cup of hot green tea, this cake will make you forget about cream cheese frosting. Enjoy!
- Juice of 1 large orange
- vanilla extract
- light olive oil
- unbleached white flour
- whole-wheat pastry flour
- baking soda
- cinnamon
- ground allspice