Recipe

Servings: Nutrition: Ingredients 1 lb carrots, peeled and ribboned 1/2 English cucumber, thinly sliced into hal f moons 4 scallions, thinly sliced Large handful of fresh cilantro, roughly chopped Juice of 1/2 large lemon Salt to taste CHILI SESAME OIL 5 TB toasted sesame oil 1/2 TB honey 4 garlic cloves, minced 1 TB fresh grated ginger 1.5 TB toasted sesame seeds 1/2 tsp chili flakes How to Make It: Peel and ribbon 1lb of carrots. Add to a bowl with a couple of generous pinch

From Rainbow Plant Life, By Nisha Vora Servings: 4 Nutrition: Calories: 545kcal | Carbohydrates: 52g | Protein: 31g | Fat: 27g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 7g | Sodium: 665mg | Potassium: 790mg | Fiber: 13g | Sugar: 3g | Vitamin A: 213IU | Vitamin C: 9mg | Calcium: 139mg | Iron: 8mg Ingredients For Spread ¼ cup (56g) tahini 12 ounces (340g) shelled frozen edamame, defrosted ½ of a medium ripe avocado 1 ½ tablespoons soy sauce or tamari

Servings: 4 Nutrition: Calories: 170 cal Carbohydrates: 21g Protein: 7g Fat: 7g Fiber: 4g Sugar: 5g Sodium: 391 Saturated Fat: 1g Polyunsaturated Fat: 2g Monounsaturated Fat: 4g mg Potassium: 299mg Vitamin A: 178IU Vitamin C: 5mg Calcium: 19mgI ron: 2mg Ingredients 1 cup gram flour (besan) 3 TB onions, finely diced 3 TB tomatoes, chopped finely 1/2 teaspoon carom seeds (ajwain) 1 teaspoon ginger, grated 1/4 cup red onion, finely chopped 2 tablespoon Cilantro leave

From the "Skinnytaste Cookbook" by Gina Homolka Serves : 4 Nutrition (per serving; servin is 2/3 cup shrimp + 1 cup salad): Cal 215; Carbs 14g; Protein 24g; Fat 7g; Saturated Fat 1g; Fiber 1g; Sugar 8g; Sodium 454g; Cholesterol 175g Ingredients 1 lb shelled and deveined large shrimp 5 TB light mayonnaise 3 TB Tahi sweet chili sauce 1-2 tsp Sriracha sauce, to taste 2 tsp cornstarch 1 tsp canola oil 3 cups shredded lettuce (I used organic Romaine lettuce) 1 cup shredded red ca

This can be used as a sabzi / curry by itself or as a filling. I used it as a filling for a besan chilla (fooda in Gujarati, or is it phuda? I never agree with the transliteration of most Gujarati anyway, like it should really be Gujrathi and Gujrath but hey, not my call). Servings: 4 Nutrition per serving: Ingredient 16 oz Paneer, diced 2 cups yogurt 1/2 an onion, chopped 1/2 tomato, chopped 1 jalapeno (optional), diced 2 tsp cumin 2 tsp red chili powder (or less or none dep

From the "Skinnytaste Cookbook" by Gina Homolka Servings : 9 Nutrition per serving: Calories 254; Carbs 29g; Protein 17g; Fat 5g; Saturated Fat 2.5g; Sugar 3g; Cholesterol 32mg; Sodim 449mg Ingredients 1 lb peeled butternut squash, diced 1 tsp kosher salt Lasagna Rolls 1 tsp olive oil 1/4 cup minced shallots 2 cloves garlic, minced 1/2 tsp kosher salt 1/8 tsp black pepper 2 1/2 TB Parmesan cheese 10 oz forzen chopped spinach, squeezed dry 1 3/4 cup (15 oz) fat-free ricotta c

Serving: 1 Nutrition: Ingredients 2 tbsp sweet potato, mashed Shredded cheddar cheese, 1 serving 1/2 avocado, mashed 1 egg 1 tsp everything bagel seasoning 1 tsp chile lime seasoning Salt and pepper, to taste How to Make it: Preheat a mini waffle maker (or regular sized for bigger one). Add half a serving cheese, 2-3 tbsp mashed sweet potato, and top with another half serving of cheese to the waffle maker. If you are prepping the sweet potatoes from scratch, place 4 medium sw