Low Fat

Instructions

Method

     -  Whisk all ingredients together in a mixing bowl and serve

Ingredients
  • ½ cup extra virgin olive oil
  • 1/3 cup aged balsamic vinegar
  • 1 tablespoon diced red onion
  • ½ tablespoon fresh thyme leaves
  • ½ tablespoon fresh lemon juice
  • ½ teaspoon whole grain mustard
  • ¼ teaspoon fresh cracked pepper
  • ¼ teaspoon kosher salt
Instructions

Method for watermelon salad

-        Cube watermelon into 1” pieces and set aside

-        In a mixing bowl, combine kale, sunflower seeds, and balsamic vinaigrette

-        Toss the salad together and top with watermelon cubes

Ingredients
  • 1 medium sweet-seedless watermelon
  • 2 bunches chopped kale
  • ¼ cup sunflower seeds
  • ¼ cup light ready-made balsamic vinaigrette
Instructions

Method for cornbread

-        Preheat the oven to 375°

-        Take the corn with husk and place directly on the flame

-        Slowly toast corn for about 10 minutes or until charred

-        Let the corn cool, remove husk, and slice off kernels

-        In a bowl, whisk all dry ingredients together

-        Slowly mix in the eggs, olive oil, and low-fat buttermilk and mix thoroughly

-        Add 1 tablespoon of cilantro and ¾ of the charred corn to the mix

-        Ladle the batter into a non-stick muffin pan filling ¾ of each cup

-        Add the remaining cilantro and corn to the top of each cup

-        Bake in the oven at 375° for 12-14 minutes

Ingredients
  • 2 cups all-purpose flour
  • ¾ cup cornmeal
  • 1 teaspoon baking powder
  • ¼ cup sugar
  • 2 eggs
  • ¾ cup olive oil
  • 1 cup low-fat buttermilk
  • 2 tablespoons fresh chopped cilantro
  • 2 corn on the cob with husk
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