First, be sure to pre-heat and lightly grease your waffle iron (I like to use a coconut
oil cooking spray for making pancakes and waffles as it smells amazing as it cooks).
Not exact matches
Spray pan with non-stick cooking spray or coconut oil spray and preheat the pan over medium heat for two min
Spray pan with non-stick
cooking spray or coconut oil spray and preheat the pan over medium heat for two min
spray or coconut
oil spray and preheat the pan over medium heat for two min
spray and preheat the pan over medium heat
for two minutes.
NOTE: The
oil in the filling of this recipe can be subbed out
for vegetable broth and I would avoid
spraying the tortillas with
cooking oil entirely to make it a healthier
oil - free dish!
Heat Nonstick Pan or Griddle to medium - hot heat,
spray with nonstick
cooking oil, and ladle circles of batter onto griddle
for pancakes.
Grease baking sheet with a little coconut
oil cooking spray, then lay fries out into single layer and bake at 400
for 15 minutes.
Spray heavily with olive oil or cooking spray and bake for 15 - 20 minutes, or until the arancini are hot all the way through and the bread crumbs are golden b
Spray heavily with olive
oil or
cooking spray and bake for 15 - 20 minutes, or until the arancini are hot all the way through and the bread crumbs are golden b
spray and bake
for 15 - 20 minutes, or until the arancini are hot all the way through and the bread crumbs are golden brown.
If you replace the 2 tsp olive
oil used
for frying with a calorie - controlled
cooking spray, there are:
Place in oven and
cook for a total of 40 minutes, turning in between and
spraying again with a little
oil.
Spray a muffin tin (I used two, you can also pour the extra batter in a dish for an oatmeal bake) with cooking spray or grease with coconut oil or line with silicone muffin li
Spray a muffin tin (I used two, you can also pour the extra batter in a dish
for an oatmeal bake) with
cooking spray or grease with coconut oil or line with silicone muffin li
spray or grease with coconut
oil or line with silicone muffin liners.
2 1/4 cups slit red lentils, picked over and rinsed 1 1/2 teaspoons salt vegetable
oil cooking spray 2 tablespoons olive
oil 1 large onion, chopped 1 to 3 cloves garlic (more or less to taste), finely minced 1 1/2 teaspoons ground cumin 1 tablespoon ground coriander 2 tablespoons unbleached all purpose flour 3/4 cup finely minced fresh parsley 1/2 cup finely minced fresh cilantro lemon wedges,
for serving extra-virgin olive
oil,
for serving
Spray with a olive oil cooking spray and bake for 7 - 8 minutes Flip, and bake another 6 min
Spray with a olive
oil cooking spray and bake for 7 - 8 minutes Flip, and bake another 6 min
spray and bake
for 7 - 8 minutes Flip, and bake another 6 minutes.
1 tablespoon olive
oil 1 medium onion, diced 2 large coves garlic, minced 1/2 cup water or vegetable broth 16 ounces soy crumbles or diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces
cooked rice) 1/2 cup (4 ounces) vegan cream cheese 1 1/2 cups shredded vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1 tablespoon ground cumin, 2 teaspoons smoked paprika or chili powder, and 1 teaspoon dried oregano 2 cups roasted butternut squash chunks (
spray 1 - inch chunks with non-stick
spray and roast at 450 degrees
for 10 minutes on each side) 1 can black beans, rinsed and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpkin
I do whole chicken in the slow
cooker with skin on
for moisture and flavor, then strip the skin off, save the skinless meat
for other dishes, season the skin with whatever I'm in the mood
for, lay it out on a lightly
spray -
oiled cookie sheet, and broil it
for a few minutes until crispy.
Spray with more
oil, and flip tempeh,
cooking for 3 more minutes.
In a large frying pan, sauté the red pepper, onion, and garlic in a drizzle of
oil (or use
cooking spray for this).
ingredients CAKE BARS: 1 and 3/4 cups all - purpose flour 3/4 cup unprocessed unsweetened cocoa powder (plus more
for dusting) 2 tablespoons baking soda 1 teaspoon baking powder 3/4 teaspoon Kosher salt 1 and 1/2 cups granulated sugar 1/2 cup brown sugar 1 cup sour cream 1/3 cup water 2 teaspoons vanilla extract 1/2 cup vegetable
oil 3 large eggs
cooking spray FILLING: 3/4 cup milk (chilled) 2 tablespoons cornstarch 1/2 cup unsalted butter (softened) 1/2 cup granulated sugar 1 teaspoon vanilla extract 1/8 teaspoon Kosher salt CHOCOLATE FROSTING: 1 (12 - ounce) bag semi-sweet chocolate chips 1 cup unsalted butter (softened) 1 (8 - ounce) package cream cheese (softened) 2 large egg yolks 1 teaspoon vanilla extract 3 cups powdered sugar (sifted) 1/8 teaspoon Kosher salt
Vegetable
oil,
cooking spray 1 pound (4 sticks) unsalted butter 2 2/3 cups sugar 1/3 cup water 1/4 cup light corn syrup Fleur de sel,
for sprinkling
After the shrimp have marinated,
spray the bottom of a skillet with extra virgin olive
oil or nonstick
spray then saute in two batches to avoid overcrowding the pan,
for 1 - 2 minutes a side, or until just barely
cooked through.
For the crust: 3/4 cup (90 g) whole wheat pastry flour 1/4 cup (35 g) raw cashews Pinch fine sea salt 2 tablespoons (42 g) raw agave nectar or (30 ml) pure maple syrup 2 to 3 tablespoons (28 to 42 g) coconut
oil, melted Nonstick
cooking spray
2 cups fresh blueberries, organic is preferred 2 teaspoons fresh orange juice 1 teaspoon fresh lemon juice 1/2 teaspoon fresh orange zest, plus extra julienned
for garnish, if desired (or you could use a sprig of fresh mint) 1/4 teaspoon vanilla extract 4 teaspoons brown sugar Canola
oil cooking spray 2/3 cup raw almonds (I used 1/3 cup almonds and 1/3 cup pecans, and walnuts would also work) 1/2 cup packed pitted dates 1 1/2 teaspoons water Sprinkle of cinnamon
for tartlets and on fruit, just before serving Whipped cream, optional
Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable -
oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive
oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot
for a strong flavor like tomato paste) Preheat oven to 350 °F.
bread flour, plus more
for dusting 1 1/2 tsp salt olive
oil or non-stick
cooking spray for greasing the bowl
For bread 3/4 cup milk 3/4 cup warm water 2 packages (4-1/2 teaspoons) dry active yeast 1 tablespoon sugar 1/3 cup olive oil 1 tablespoon kosher salt 4 cups bread flour plus more for dusting Non-stick cooking spray 1 large egg 1 teaspoon wa
For bread 3/4 cup milk 3/4 cup warm water 2 packages (4-1/2 teaspoons) dry active yeast 1 tablespoon sugar 1/3 cup olive
oil 1 tablespoon kosher salt 4 cups bread flour plus more
for dusting Non-stick cooking spray 1 large egg 1 teaspoon wa
for dusting Non-stick
cooking spray 1 large egg 1 teaspoon water
Coat the inside of a round 1 / 2 - cup measuring cup (
for large burgers) or 1 / 4 - cup measuring cup (
for sliders) with a little
oil or
cooking oil spray.
ricotta cheese 1 cup pumpkin puree (not pie filling) 1 tsp vanilla 1 1/2 cups flour 1 tsp baking powder 1/2 tsp salt 1/2 tsp cinnamon 1/4 tsp nutmeg pinch of ginger pinch of cloves butter,
oil or
cooking spray,
for frying
For cooking, I tried both
oil and nonstick
spray and found that the calories in the
oil were worth achieving a crispier crust, but see what you think.
Non-stick
cooking spray 2-1/4 pounds russet potatoes, peeled and cut into 3 - inch by 1 / 4 - inch by 1 / 4 - inch batons 3 tablespoons canola
oil 1 teaspoon kosher salt plus more
for serving 1 teaspoon black pepper plus more
for serving 4 garlic cloves, minced 2 tablespoons flat leaf parsley, chopped
For the vegan vanilla cake: preheat oven to 350F and generously grease three, 6 ″ cake pans using coconut
oil cooking spray.
Greek Turkey Meatballs Ingredients 1 1/4 lbs 93 % lean ground turkey 1 cup grated zucchini, liquid squeezed out * 2 slices whole wheat bread 1/4 cup seasoned breadcrumbs 1 large egg, lightly stirred with a fork 2 - 3 cloves garlic, pressed or finely chopped 1/4 red onion, grated 1 tbsp dry oregano 1/4 cup fresh parsley, chopped 2 tsp olive
oil kosher salt and fresh pepper Nonstick
cooking spray or olive
oil for cooking 1 batch Tzatziki sauce (recipe below)
For the Eggs: Heat a small pan to high with
oil or
cooking spray.
whole wheat tortillas olive
oil, butter, or
cooking spray fresh spinach, chopped red onion, diced (or green onion) roasted red pepper, chopped (or tomatoes or sun - dried tomatoes) sliced black olives (or kalamata) chicken, chopped or shredded (optional) mozzarella or Monterey Jack, grated feta, crumbled pinch oregano pinch crushed red pepper flakes hummus, tzatziki, or tahini sauce,
for serving
Preheat oven to 350 degrees F. Line an 8x8 inch baking pan with non-stick foil (optional, but I love doing this
for easily removing the baked cake from the pan),
spray with
cooking spray (here I prefer the no - propellants coconut
oil spray).
Place another tortilla on top and lightly coat with
oil spray, let quesadilla
cook for a few minutes until the cheese begins to melt.
ingredients POTATOES: 4 - 5 medium Russet potatoes (scrubbed and dried) olive
oil cooking spray PUMPKIN HUMMUS: 1 cup pumpkin puree 1 15 - ounce can garbanzo beans (drained, rinsed) 2 tablespoons tahini 1 teaspoon sea salt (plus additional to garnish) 2 large garlic cloves (peeled, roughly chopped) 1/4 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly ground black pepper SAGE BROWN BUTTER: 1/4 cup unsalted butter 1/2 cup fresh sage leaves (plus more
for garnish, optional)
For cake Nonstick
cooking spray 1-3/4 cup granulated sugar 1-3/4 cup all - purpose flour 1 cup unsweetened cocoa powder 1-1/2 teaspoons baking powder 1-1/2 baking soda 1-1/2 teaspoons kosher salt 2 large eggs 1 cup buttermilk 1 tablespoon vanilla extract 1/2 cup canola
oil 3/4 cup boiling water
If you replace the 1.5 tbsp olive
oil used
for frying with a calorie - controlled
cooking spray, there are:
Spray the eggplant lightly with olive
oil, then, working in batches if necessary,
cook the eggplant
for 5 — 6 minutes, turning once, or until lightly charred and tender.
In a large frying pan saute the red pepper, onion, and garlic in a drizzle of
oil, I think I used
cooking spray for this.
Spray the steaks lightly with olive
oil and
cook for 3 — 4 minutes on each side
for medium — rare or until
cooked to your liking.
Give them a light coat of
cooking oil spray and bake
for 12 to 13 minutes, until the tops are golden.
ingredients TOPPINGS: 4 tablespoons olive
oil (divided) 1/2 pound sweet Italian sausage (casings removed) 1 yellow onion (peeled, finely diced) 1 cup cremini mushrooms (thinly sliced) 1 cup sliced pepperoni Kosher salt and freshly ground pepper (to taste) GARLIC BUTTER: 1/2 cup unsalted butter (melted) 6 cloves garlic (peeled, minced) PIZZA ROLLS: 4 pounds store - bought pizza dough (divided) 1 (12 - ounce) jar store - bought marinara sauce (divided, plus extra
for serving) 1 16 - ounce package low - moisture mozzarella cheese (cut into 1 / 4 - inch cubes) 1 recipe garlic butter prepared toppings 2 tablespoons dried Italian oregano flaky sea salt (to taste)
cooking spray (
for greasing)
Prep Time: 10 minutes Chill Time
for Marinade: 45 minutes Bake Time: 35 minutes Ingredients 1/2 cup balsamic vinegar 2 teaspoons olive
oil 1 1/2 tablespoons fresh rosemary, chopped 1 tablespoon garlic, minced 1/2 teaspoon salt Fresh black pepper, to taste
Cooking spray.
Spray baking sheet with
cooking oil, spread sliced onions and bell peppers out into single layer and roast
for 10 - 15 minutes or until edges begin to brown.
1 cup whole wheat pastry flour 3/4 cup unbleached all - purpose flour 1 tablespoon baking powder 2 teaspoons pumpkin pie spice 2 eggs 1 cup pumpkin puree 2 cups buttermilk (or whole milk) 3 tablespoons canola
oil 1 teaspoons vanilla
Cooking spray maple syrup, apple butter (optional,
for serving)
Spray the tomato, zucchini, capsicum and asparagus with olive
oil, then grill
for 2 — 3 minutes each side, or until
cooked through.
Mix the first 4 ingredients together in a jug until combined Pour the mixture into a shallow bowl Dip each slice of bread into the mixture and coat
Spray an ovenproof dish with a cooking spray or grease with a little bit of oil Layer each slice of bread on top of each other in the dish Cover with clingfilm and set aside to soak for at least half an
Spray an ovenproof dish with a
cooking spray or grease with a little bit of oil Layer each slice of bread on top of each other in the dish Cover with clingfilm and set aside to soak for at least half an
spray or grease with a little bit of
oil Layer each slice of bread on top of each other in the dish Cover with clingfilm and set aside to soak
for at least half an hour.
For best results,
spray your hands with coconut
oil cooking spray so they don't stick!
Heat a non-stick pan over a medium heat and
spray with a whisper of
oil, pour about 2 tbsp of batter into the pan and
cook for 1 - 2 mins, until the base sets and bubbles appear all over the top.
To make this vegetarian sandwich, sauté a slab of tofu in a pan with
oil or
cooking spray for about 4 minutes on each side, or until golden.
2 slices of gluten - free bread, toasted (I used Rice Pecan Bread by Food
for Life) 2 T Betty Rocker's Dairy Free Basil Pesto 1 cup spinach, sauteed with a little olive
oil (I use an olive
oil cooking spray) 2 organic free - range brown eggs 2 slices turkey bacon I love turkey bacon.