I like to add Walden's Farm Syrup to my pancakes OR you can try 1
tablespoon of fat free whip topping.
Not exact matches
For example, 2
tablespoons (a normal serving size)
of Ken's Steak House
Fat -
Free Sun - Dried Tomato Vinaigrette contains 12g
of sugar.
Ingredients 1 - lb skinless salmon fillet dash
of salt freshly ground pepper to taste 1 teaspoon extra virgin olive oil 1/2 cup plain
fat free yogurt 1
tablespoon Dijon mustard 1
tablespoon honey 3 - 4
tablespoons chopped fresh dill 1 clove
of garlic, finely minced Juice from 1/2 lemon
FOR THE CHICKEN 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper 1 teaspoon table salt 2 pounds boneless, skinless chicken breasts, trimmed
of fat (I only used two large breasts and it was fine) 1 cup plain whole - milk yogurt (I used
fat free) 2
tablespoons vegetable oil 2 medium garlic cloves, minced 1
tablespoon grated fresh ginger
1/2 teaspoon turmeric 3/4 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon garlic powder 1 teaspoon cumin 1 teaspoon paprika pinch
of salt 1 1/2
tablespoons olive oil 4 gluten
free tortillas 2 sweet potato, peeled and cut into small cubes 1 can chickpeas 1 cup spinach, washed and roughly chopped 1/4 cup
fat free Greek Yogurt 1 lime 1/2 cup diced tomatoes 1/4 cup chopped cilantro
Then I simply drizzle over a couple
of tablespoons of my favorite
fat free vinaigrette.
1 cup quinoa (I prefer red, but any type will do) 1.5 cups vegetable broth 1/4 cup fresh lemon juice 1/4 cup extra-virgin olive oil 1 cup
of cooked black soybeans, rinsed (if using canned, recommend BPA -
free Eden brand) 1/4 cup chopped kalamata olives 1 red bell pepper, roasted, peeled and diced 2
tablespoons minced flat - leaf parsley Salt and freshly ground black pepper to taste 2
tablespoons fat -
free feta cheese
* 1 cup organic, full -
fat coconut milk (I like Native Forest brand): please see directions for how to properly use the coconut milk in this recipe * 2
tablespoons unrefined sugar (I used Madhava blonde coconut sugar) * pinch
of fine sea salt * 1 heaping cup 60 % bittersweet chocolate chips (or chopped bittersweet chocolate), preferably fair trade * 1 large egg, preferably organic /
free range, beaten * coarse sea salt or smoked sea salt - optional (I used large flake smoked sea salt)
1 cup white corn grits 1/4 cup chopped onion 4 cups water 2
tablespoons butter 1/4 cup half & half (I used
fat free) 2 - 4 ounces cheese
of your choice
1 cup organic non-hydrogenated vegetable shortening 1 1/2 cups powdered sugar, sifted 2
tablespoons gluten -
free all - purpose flour blend
of choice 1/2 cup canned full -
fat coconut milk (well mixed) 1 teaspoon pure vanilla extract 1/4 cup raspberry jam, heated and strained to equal 2
tablespoons (cool to room temperature)
1 cup organic non-hydrogenated vegetable shortening 1 1/2 cups powdered sugar, sifted 2
tablespoons gluten -
free all - purpose flour blend
of choice 1/2 cup canned full -
fat coconut milk (well mixed) 1 teaspoon pure vanilla extract 2 teaspoons ground cinnamon, divided 1
tablespoon powdered sugar
I had a spinach salad with a
tablespoon of blue cheese dressing with
fat free raspberry vinaigrette — perfect!
1 cup organic non-hydrogenated vegetable shortening 1 1/2 cups powdered sugar, sifted 1/2 cup canned full -
fat coconut milk (well mixed) 2
tablespoons gluten -
free all - purpose flour blend
of choice 1 teaspoon pure vanilla extract 1
tablespoon instant espresso powder (decaf is fine) 1
tablespoon brewed coffee (decaf is fine)
Return about 4
tablespoons of the rendered pork
fat to the skillet, add the xanthan gum -
free flour blend, and mix to combine.
(You can use a
tablespoon of oil instead, but sautéing the veggies in water keeps it a
fat -
free soup.)
bottle
of beer, divided 1 very large white (or yellow) onion, thickly sliced 4 fresh Serrano peppers (or substitute jalapenos) 2
tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium green bell peppers, chopped 1
tablespoon cumin 1/2 teaspoon freshly ground black pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire - roasted green chiles, preferably Hatch 1 chipotle pepper (from canned chipotles in adobo), minced 2 1/2 cups crushed tomatoes (about 3/4
of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate
Fat -
free sour cream (or vegan sour cream) and chopped red onions, for garnish
The single
tablespoon of nut butter adds richness with a little
fat, but feel
free to use an additional
tablespoon of vanilla protein powder if you are looking to make it nut butter
free.
3 cups Full -
Fat Coconut Cream (about 3 cans, the thick white portion only), chilled 2/3 cup Coconut Sugar 1 1/2
Tablespoons Hershey's Dark Cocoa or Black Cocoa Powder 2
Tablespoons Arrowroot Powder 2
Tablespoons Gluten -
Free Flour, or Flour
of choice 2 teaspoons Pure Vanilla Extract 1 teaspoon Liquid Stevia Extract
Skinny Chicken & Broccoli Alfredo Ingredients 3 boneless, skinless chicken breasts, grilled and cut into chunks (about 2 cups) 2 cups roasted broccoli florets 8 ounces fettuccine 2
tablespoons extra virgin olive oil 2 teaspoons minced garlic 2
tablespoons flour 1 cup
fat -
free, low sodium chicken broth > 1/4 cup plain FAGE Total 0 % greek yogurt 1/4 cup skim milk 1/4 teaspoon pepper 1 pinch ground nutmeg 3/4 cup freshly grated Parmesan cheese Directions In a pot
of boiling, salted water, cook the pasta according to package directions.
Another variation which turned out pretty tasty — Fruits (two peaches and half a banana to approximate volume
of «two large apples»),
fat free milk with a
tablespoon of vinegar from your tips section instead
of buttermilk, white sugar and molasses from your tips section again instead
of brown sugar, and instead
of one
tablespoon cinmamon, I used two teaspoons cinnamon and one teaspoon nutmeg.
To make this recipe work best you'll need 3
tablespoons of a rich caramel sauce (like the stuff Starbucks uses), or 4
tablespoons of a lighter sauce (such as
fat -
free Smuckers).
Ingredients: 3 large egg whites 1⁄4 teaspoon salt 1⁄8 teaspoon cream
of tartar 1⁄4 cup plus 2 teaspoons sugar, divided 1⁄2 teaspoon vanilla extract 3⁄4 cup miniature semisweet chocolate chips 3 apricots, pitted and thinly sliced 6 ounces raspberries 4
tablespoons fat -
free vanilla yogurt
This healthy pumpkin bread is not only vegan, but it's also naturally gluten -
free, packed with healthy
fats, fiber and protein and uses just 6
tablespoons of added sweetener!
** You can also add a
tablespoon of tahini to this recipe pre-mixing for a savory flavor and more protein and healthy
fats, or top the potatoes with hummus or an oil -
free vegan gravy if you prefer.
is it perfectly safe to eat 2
Tablespoons of pre-ground flaxseed daily for the long term?i am a gluten -
free vegan who eats no other
fats / seeds / nuts / avocados....
While they're in the oven or even while they're cooling after the oven you can make a really quick cream cheese frosting for them by mixing together 2
tablespoons or 66 grams
of a
fat free cream cheese, 1/4 container
of fat free vanilla Greek yogurt, and 1/2 teaspoon
of vanilla extract.
For example, two
tablespoons of fat -
free French dressing contain 10 grams
of carbs.
You can either use six
tablespoons of gluten
free 1 - to - 1 flour blend (as I did here), or three - quarters cup
of almond flour in these brownies for a Paleo version (this will increase the calories from
fat, see nutrition info below).