Low-Fat RecipesIsraeli Salada salad. good for picnics and potlucks.
Quinoa and BroccoliCut the top off the head of garlic and place it in a small oven-safe dish. Put the coconut oil on top so it will melt through. Cook at 400 degrees for 15-20 minutes until it’s slightly brown and soft. After these are cooked, put the warm quinoa in a mixing bowl and add the butter. Stir it around a bit. Turn the roasted garlic upside down and squeeze all of the soft cloves into the bowl. Pour the excess garlic oil in with everything too. Crumble and add the feta, dill, tomato and salt and mix well. Steam the broccoli, and serve the quinoa in bowls with the florets on top.2 adults and a kid601 whole head of garlic2 tsp coconut oil (or olive oil if that’s all you have)1 cup dried quinoa (preferrably soaked over night)2 cups water1 tbsp butter2 tbsp feta cheese1 tbsp dried dill1 roma tomato, dicedpinch sea salt2-3 cups broccoli florets
Black Soybean-Stuffed CornbreadInstructions For the filling, place a small amount of oil in a skillet, with garlic and onions. For the cornbread, combine flour, cornmeal, baking powder and salt in a mixing bowl
lebanese cucumber soup (cold, also called a salad by some)1. Grate or chop cucumber over a bowl to catch any liquid i don't know how many servings it supposedly was, but i can eat it all easily. great for hot summer days.1 Medium cucumber, peeled2 spring onions1 clove garlic, crushed and very finely chopped8 oz plain yogurt2.5 oz sour cream1 Tbsp fresh mint, chopped
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