10,000 low fat low cab recipes

Pan-fried cod marinated in fresh lime juice, then crisped in garlic-infused butter and finished with cilantro. A bright, low-fat fish dinner with Latin American flair.

Homemade honey mustard made from scratch with dry mustard powder, honey, apple cider vinegar, and turmeric. A creamy condiment that keeps refrigerated for up to a month.

Savoury mushroom sauce is a rich vegan gravy made from dried porcini extract, tamari, maple syrup, and arrowroot. A gluten-free, dairy-free topping for rice, potatoes, or pasta.

Vegan broccoli sprout and tofu spread with miso, tahini, and lemon on whole wheat toast. A nutrient-packed open-face sandwich ready in 10 minutes.

No need to use store bought seasoning mix. Control the salt level and use your own.

Creamy pureed cauliflower soup with butter, flour, and vegetable stock. Four simple ingredients become a silky, nourishing bowl perfect for chilly nights.

Gourmet roast chicken salad with yogurt-curry dressing, Belgian endive, papaya, toasted coconut, and baby greens. A restaurant-style composed salad from a simple roast chicken.

Cherry wood smoked duck marinated overnight in red wine, fresh ginger, and brown sugar, then grilled to crispy-skinned glory. A showstopper for your next backyard feast.

Marinated shark steaks soak in a bright soy-lemon-parsley marinade for 30 minutes, then broil quickly to firm meaty fillets. Fast weeknight fish dinner with a Mediterranean tilt.

Herbed whole wheat bread crumbs use up stale bread with basil, thyme, chervil, garlic, and shallot. A pantry-saver that beats every store-bought crumb on flavor, freezer-friendly for months.

Four-ingredient ranch pasta primavera with rotelle, frozen vegetables, olive oil, and ranch dressing mix. A pantry-raid dinner ready in under 30 minutes.

Banana nut sandwiches batch out four servings of crushed banana, pecans, grape pulp, and orange juice on buttered bread. A no-cook snack or quick-fix lunch in 5 minutes.

Potted herrings in Guinness bake rolled herring fillets in a stout-and-vinegar bath with onion, bay, cloves, and peppercorns. Classic Irish preserved fish, served cold.

A tasty drink made with pineapple juice, lemon balm and a bit of mint.

Homemade spiced herbal liqueur infused with cardamom, star anise, angelica root, cinnamon, and mace in vodka. Steep for one week, strain, and sweeten with sugar syrup.

Spicy firecracker chicken wings simmered in a ginger-garlic stir-fry glaze with crushed red pepper and sherry. A sticky, glossy sauce coats every wing for bold Asian-inspired heat.