10,000 lowfat recipes

Easy homemade kimchi with cabbage and daikon, salted, spiced, and left to ferment to your taste. A simple, vegan Korean side dish with no fish sauce, as tangy and funky as you care to make it.

Blueberry apple scones made with applesauce instead of butter and whole wheat flour for a lighter, lower-fat take on a classic. Fresh blueberries, no yolks, no cream needed.

Instant Korean kimchi (gut churi) ready in 15 minutes with no fermentation needed. Crunchy napa cabbage tossed with garlic, red pepper flakes, soy sauce, and vinegar for a fresh, fiery side.

Basic buttermilk whole wheat bread is a hands-off bread machine loaf with 100% whole wheat flour, tangy buttermilk, and vital wheat gluten for proper rise and tender crumb.

Chewy oatmeal cookies loaded with shredded coconut and semi-sweet chocolate chips. Brown sugar and shortening give these a soft center with lightly crispy edges.

Dale-Burgers stuff ground beef with barbecue sauce, cayenne, garlic, and Worcestershire for a juicy, well-seasoned grilled patty. Backyard burger that tastes like it took longer than it did.

Fat-free cranberry orange muffins use corn syrup and egg whites instead of butter or oil for a tender no-fat muffin packed with fresh cranberries and bright orange zest.

It's easy to make your own delicious granola bar! This recipe is so flexible, you can use whatever nuts or dried fruits you have.

Date-pecan pinwheel cookies, delicious with a cup of coffee or tea.

Tomato and spinach omelette recipe that is perfect for a Sunday breakfast or brunch. Stuffed with juicy tomatoes, spinach, and cheese it's so quick and easy to make.

Ulundu vadai, crispy South Asian urad dal fritters shaped into little doughnut rings, spiced with chili, curry leaves, and ginger, then deep-fried golden. Crunchy outside, fluffy within, with chutney.

Pillowy coconut macaroons fold toasted shredded coconut into a glossy meringue base, then bake into chewy, golden-edged mounds. Six-ingredient flourless cookies with crisp edges and soft centers.

Baba ghannuj eggplant appetizer baked whole and mashed with tahini, garlic, lemon juice, and a drizzle of olive oil. The vegan Middle Eastern dip that turns one eggplant into a dinner-table star.

Crockpot Cincinnati chili made with lean chicken, simmered low with chili powder, a hit of unsweetened chocolate, and warm cinnamon and cloves. The Queen City classic, set-and-forget in the slow cooker.

Fig or strawberry jam cooks fresh figs and sugar with strawberry-flavored gelatin for an easy two-step preserve with a soft, spreadable set without traditional pectin.

Garbanzo potato pancakes blend chickpea flour, instant potato flakes, grated zucchini, and onion into vegan, gluten-free pancakes that griddle up tender and savory. Five ingredients, 20 minutes start to finish. A protein-packed side or breakfast.