10,000 low low recipes

Learn how to make Bibimbap, one of my favorite Korean dishes. This time instead of preparing each vegetable separately, I cooked the similar texture vegetables together, which saved time and still tasted delicious. I mixed the seasoned vegetables with soba noodles and of course always have some kimchee as a side, that's a must in Korean food.

Such a flavorful and refreshing rice salad that is ideal on a warm spring day or a hot summer day, especially it's best served once chilled. Feel free to add cucumber, radishes or any your favorite spring veggies.

Whole wheat spice muffins with cinnamon, mace, nutmeg, allspice, and ginger sweetened with honey. A warming, low-fat breakfast muffin that smells like the holidays.

Fat-free pumpkin bran muffins use canned pumpkin and shredded wheat cereal in place of butter or oil. Sweetened with corn syrup and raisins, these spiced fall muffins are guilt-free breakfast.

A refreshing and tasty cilantro lime rice goes deliciously well with any your favorite Mexican main dishes.

Earthy sauteed mushrooms, aromatic toasted pine nuts, chewy-sweet sun-dried tomatoes make this delicious and wholesome couscous salad. Enjoy it as a side dish or serve it as a tasty main meal.

Vibrant salad combining peppery arugula, chickpeas, roasted red peppers, and artichoke hearts with citrus vinaigrette and shaved Parmesan. Fresh, colorful, and packed with Mediterranean flavor.

This simple and tasty dip, you can serve with pita chips or any kind of fresh vegies.

Butternut squash soup with apples, onion, ground ginger, and apple cider. A creamy fall classic with a sweet-tart edge from the cider, finished with a swirl of milk or cream.

Using whole wheat flour, applesauce and grapeseeds oil makes this coffee cake super moist and delicious.

A light yet flavorful salad. It's refreshing, tasty and easy to make. Lots of textures and flavors. Creamy, crunchy and delicious.

Healthy vegan pumpkin soup with butternut squash, aromatic garlic and onions, blended silky smooth for a plant-based comfort meal under 200 calories per serving.

Roasted garlic potato soup with 35 cloves slow-roasted in olive oil, blended into a silky, dairy-free pure with carrots and onion. Vegan, low-fat, high-fiber, and intensely flavorful.

A quick, easy yet delicious one pot meal, perfect supper for busy week days.

Reduced fat brownies made with applesauce, cocoa powder, and melted unsweetened chocolate. Fudgy and rich with less oil, topped with toasted walnuts.

Low-carb spaghetti squash, juicy skinless chicken breast with mushrooms in a flavorful reduction sauce. Seriously yummy way to prepare otherwise boring spaghetti squash.