Written on January 4, 2013 at 9:44 am , by Karla Walsh
Now that the holiday season has passed, we’re experiencing a bit of cabin fever. Not all of us can jet off for a warm-weather getaway, but we can all take a trip to the kitchen to whip up meals that take our taste buds on a trip around the globe! Lindsay Nixon, author of the new book Happy Herbivore Abroad, shared two low-fat, vegan recipes to help us do just that.
Lentil Taco Meat
“I got this idea from one of my fans and now we make lentil tacos (or burritos, or enchiladas!) at least once a week. Use brown- or the greenish-colored lentils here, not red or yellow,” Nixon suggests.
- 2 cups cooked lentils
- 2 tablespoosn ketchup
- 1 tablespoon prepared yellow mustard
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon chili powder
- 2 teaspoons lemon or lime (juice)
- 1½ teaspoons ground cumin
- ½ teaspoon paprika
- ¼ teaspoon garlic powder (granulated)
- ¼ teaspoon onion powder (granulated)
- ¼ teaspoon dried oregano or marjoram
- 1/8 teaspoon cayenne pepper (optional)
- nondairy milk (optional)
- salsa (optional)
- Pulse warm lentils in a food processor or blender until chopped up or pureed (your choice).
- Transfer to a mixing bowl and stir in remaining ingredients.
- Taste, adding salt or pepper as desired, plus a splash of nondairy milk or a touch of salsa if the mixture looks dry.
Nutrition information per serving: Calories 137, Total Fat 1.1g, Carbohydrates 23.9g, Fiber 9g, Sugars 3.9g, Protein 9.9g
Written on December 22, 2011 at 1:58 pm , by Karla Walsh
Come January, nutritious, wholesome and low-fat recipes will be all the rage. But why wait? Lindsay Nixon is sharing guilt-free recipes today on her blog Happy Herbivore and in her just-released cookbook Everyday Happy Herbivore. No wacky, expensive ingredients, Nixon promises, and she says that we can create all of the dishes in less time than it takes to watch an episode of 30-Minute Meals. Sold!
We asked Nixon to share more about her favorite hobbies and snacks, then were lucky enough to snag a recipe from her new cookbook. It’s perfect as part of a delicious breakfast or dessert!
My favorite way to work out: Snowboarding. I actually moved to Colorado for the winter so I could ride every day!
I’m happiest when I’m: In motion. I get ants in my pants if I sit too long.
My fave fit snack: Jicama slices with lime juice.
My fitness mantra: “Be better today than you were yesterday.”
My “I Did It” moment: I climbed Mount Washington a few years ago, and because I’m crazy, I did the most aggressive trail. It was wonderful to get to the top and say “I did this! Yeah, I rock!”
Apple Fritter Cups
- 1 1/2 cups chopped apple (skin optional)
- 1 cup nondairy milk
- 1 teaspoon apple cider vinegar
- 2 teaspoons vanilla extract
- 1/2 cup light brown or raw sugar
- 2 cups whole-wheat pastry flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon, divided
- nutmeg or ground ginger
- Preheat oven to 350 degrees. Fill muffin tin with paper liners and set aside.
Toss 1 cup apples with a few dashes of cinnamon and a little brown sugar until well coated and set aside. (This is your topping.)
- In a small bowl, whisk nondairy milk with vinegar and set aside.
- In a large bowl, whisk flour, salt, baking powder, baking soda, 1/2 to 3/4 teaspoon cinnamon (your choice) plus a dash of nutmeg or ginger, and stir to combine.
- Whisk in sugar, then pour in milk mixture. Add vanilla to remaining 1/2 cup apples and stir to combine.
- Spoon into muffin cups just a tad more than halfway full. Add topping on each.
- Bake for 15 to 25 minutes, until a toothpick inserted in the center comes out clean.
Tip: Once the fritters completely cool, the liners will peel off. If you plan to eat them warm, lightly spray the inside of the liner with oil-spray to prevent stick or forgo the liners and grease your muffin tin or use a nonstick pan.
Nutrition information per serving: 102 calories, <1 g fat