This recipe is absolutely fabulous. The combination of lentils and mushrooms gives the texture of meat and fennel seeds are a revelation for giving you that true Italian flavour.
This recipe is oil-free, simply sauté the onions and garlic in water. Choose salt free organic tomato products if possible. There is no added salt in this recipe. Note that tamari and Bragg’s sauces are high in sodium so if you need to lose weight, please omit it.
Lentil Mushroom Balls (makes 14 big balls)
Compliant Marinara Sauce
Freezing and Serving Tips:
Go here to print this recipe: compliant_lentil_mushroom_balls_with_marinara_sauce.docx
This super fast and easy recipe is absolutely delicious. Get all the flavor and creaminess of coconut milk without the fat and calories. This makes 3 2-cup servings and freezes really well making it a super fast healthy meal on the go. Chickpeas add a great texture and boost the protein content. Serve this over rice or shirataki noodles to really make a meal.
I have been experimenting! The pictures from left to right.
Okay, so why did I go to all this trouble to create this recipe. Well, after a couple of years of eating this way, I really missed this yummy recipe and needed to find a guilt free version that would keep the fat and calories low. Not only is coconut milk high in fat, it is high in saturated fat. So, it's a real heart stopper and huge derailer if you want to lose weight.
Below is a table of the fat and calorie comparison:
So, as you can see, if you opted to make this with the oat milk it would be 4 grams of fat and 127 calories per serving. With filtered water it would only be 2.6 grams of fat and 50 calories per serving.
Now that is awesome guilt-free cooking! To learn more about shirataki/konjac noodles check out my article: Cooking with Konjac Root which is coming soon.
Go here to print this recipe: recipe_low_fat_thai_coconut_curry_with_chickpeas.docx
By Petra Korn Makes 2 servings
Some people can't tolerate vegetables for breakfast every day over the long term. Here's a great recipe by Petra Korn that incorporates some veggies for breakfast as an easy alternative.
I have altered this recipe from the book Staying Alive! Cookbook for Cancer Free Living. This loaf is absolutely delicious and was a big hit at Christmas. It would also serve well for Easter dinner and family Sunday dinners. Makes 6-10 servings
*Because I am the only one eating this in my house, I have made this into 'muffins' for ease of storage. Here are the pictures. So now I have 7 servings that I can freeze in a Ziploc freezer bag and store in the fridge or freezer.
Go here to print this recipe: compliant_lentil_mushroom_loaf.docx
This recipe was also adapted from Staying Alive: Cookbook for Cancer Free Living. Frankly, there were a few challenges of making this recipe sodium and gluten free. I am including the sodium ingredients as optional.
Go here to print this recipe: compliant_mushroom_gravy.docx