172 low calorie low fat recipes

Roasting gives the brussels sprouts deliciously smoky taste, maple syrup adds welcome caramelization, and the toasted hazelnuts brings warm nuttiness. Even if you are not a fan of these cute small cabbages, you will change your mind after this dish.

Shrimp are stir fried with fresh vegetables and Chinese stir-fry sauce. Serve it with rice to make a complete meal. Quick, easy, tasty and packed with goodness.

Quinoa is getting more and more popular, it has a very unique and delicious taste, also it is high in fibre and protein. In this recipe, we use fresh pears, arugula, lightly toasted walnuts and dried fruits, mixing in some Jack cheese. It can be served as a side dish, but it also can be a delicious and nutritious main dish!

Kettle River gazpacho with fresh tomatoes, cucumber, green pepper, garlic, and chili sauce. A hot-and-spicy chunky version of the Spanish classic that works chilled, room temperature, or gently warmed.

Infuse flavor into boring Brussels sprouts by shallow braising in stock with shallots and thyme.

A quick and easy way to make a delicious side dish with asparagus.

Buckwheat pancakes blend buckwheat and whole wheat flours with skim milk and egg whites, sprinkled with wheat germ on the griddle. High-fiber, low-fat breakfast pancakes ready in 30 minutes.

Carrots caramelize in hot oil until golden at the edges, then get tossed with tangy rice vinegar and savory black bean sauce for a quick Asian-inspired side dish with a spicy kick.

Roasting probably is the best way to cook brussels sprouts, it really develops tons of yumminess. Simply toss roasted sprouts with a bit good olive oil, roasted walnuts, dried cranberries, and drizzle with some balsamic glaze. Delicious!

This refreshing yet delicious salad is very quick and easy to prepare. It can be kept in the refrigerator for a few days.

Crispy on the outside and tender on the inside, roasting is the best way to cook asparagus deliciously. This quick, easy and fuss-free recipe will for sure satisfy your belly.

Caramelized Brussels sprouts roasted with toasted hazelnuts in nutty brown butter. Quick high-heat side dish with crispy edges and tender centers in under 25 minutes.

No-cook chunky gazpacho with crushed and diced tomatoes, cucumbers, bell peppers, and a triple citrus-vinegar punch. Vegan, gluten-free, ready in 10 minutes plus chill.

In this recipe, we use whole wheat couscous instead of rice, we add orange juice and currant, so the pilaf is sweet too.

Cook each vegetable individually to maximum the flavor and texture. Then stir-fry them together with the black bean-garlic sauce and a drizzle of sesame oil.

This is a nice change of pace for green beans, with an interesting, complex flavor. I steamed the beans instead of boiling to retain more of the nutrients. Lightly toasting the almonds boosted the nutty flavor.