10,000 low low recipes

Asparagus with Toasted Pine Nuts and Lemon Vinaigrette recipe

Simple cold lentil salad with a zippy Dijon vinaigrette, fresh tomatoes, and herbs. A high-fiber vegetarian side that's budget-friendly and packed with plant-based protein.

Orange sweet potatoes whipped with fresh orange juice, zest, brown sugar, and a secret splash of Angostura bitters. A lighter, butterless holiday side dish.

Low-fat Mediterranean white bean soup with artichokes, black olives, potatoes, and Italian herbs. A hearty, naturally vegan one-pot soup with bold Mediterranean flavors.

Yeast-free carob date bread made with whole wheat, buckwheat, and brown rice flour. Kneaded by hand and rested overnight for a dense, naturally sweet, low-fat loaf.

A delicious one pot meal is made with long grain brown rice, summer squash, shrimp, mint leaves and saffron. Enjoy lots of deliciousness all in one bite.

Vegetarian nori rolls (murreita) wrap brown rice, mung sprouts, carrot, cucumber, daikon, and umeboshi plum in toasted nori. A macrobiotic-style sushi roll with no fish required.

A scrumptious and simple pasta dish made with italian plum tomatoes and mozzarella cheese.

No-cook tofu cheesecake with a Grape-Nuts crust sweetened by apple juice concentrate and honey-vanilla filling. Dairy-free, vegetarian, and richer the longer it chills.

Low-calorie bran muffins made with whole wheat flour, applesauce, prunes, and egg whites instead of whole eggs. High fiber, lightly spiced with cinnamon and nutmeg.

This salad is pretty hardy, but to turn it into a main dish salad, just add pasta shells, bows, or tortellini.

A high-protein twist on Spanish rice using bulgur wheat, chickpeas, and soy nuts simmered with tomatoes, paprika, and vegetables. Vegetarian, fiber-rich, and full of nutty flavor.

A simple but delicious pasta dish that is perfect for lunch on a hot summer day.

No-bake chocolate banana split pie with a chocolate graham cracker crust, frozen yogurt filling, sliced bananas, and whipped topping. A lighter frozen dessert with banana split flavor.

Low-fat pie crust made with a blend of unbleached and whole wheat pastry flour and margarine. A lighter, flaky shell for savory pies and quiches with a simple blind-bake option for fruit fillings.

Low-fat orange raisin muffins with wheat germ and an orange juice glaze, made with egg whites and skim milk. A wholesome breakfast muffin that freezes well and reheats in seconds in the microwave.