Ingredients
One 15-ounce can chickpeas (garbanzo), rinsed and drained well
juice from 1 lemon (about 1/4 cup)
3/4 teaspoon kosher or sea salt
1-2 cloves garlic, very finely minced
1/4 cup plain yogurt
3 tablespoons extra virgin olive oil, plus more for drizzling
1/4 teaspoon smoked paprika
minced fresh parsleylow-fat spread , for the tin, plus extra to serve
140g wholemeal flour
100g self-raising flour
1 tsp bicarbonate of soda
1 tsp baking powder
300g mashed bananas from overripe black bananas
4 tbsp agave syrup
3 large eggs , beaten with a fork
150ml pot low-fat natural yogurt
25g chopped pecans or walnuts (optional)
200g new potatoes , thickly sliced
2 medium eggs
100g green beans , trimmed
1 romaine lettuce heart, leaves separated and washed
8 cherry tomatoes , halved
6 anchovies in olive oil, drained well
197g can tuna steak in spring water, drained
2 tbsp reduced-fat mayonnaise
500g potatoes , diced
2 shallots , sliced
1 tbsp olive oil
2 tsp dried crushed oregano or 1 tsp fresh leaves
200g small mushrooms
4 eggs
1 can (14 oz.) chickpeas (garbanzo beans), drained and rinsed
2 1/2 tsp mild curry paste (such as Patak’s)
1/4 cup extra-virgin olive oil
2 tbsp water
1 tbsp fresh lemon juice
1/4 tsp kosher salt
Pinch of cayenne pepper, to taste
2 cups spelt flour
1 tablespoon baking powder
tsp. salt
2 eggs
1 cup milk
cup seltzer water
cup oil
2 green apples, halved
4 stalks celery, leaves removed
1 cucumber
6 leaves kale
1/2 lemon, peeled
1 (1 inch) piece fresh ginger
450g potatoes , peeled and cut into chips
1 tbsp olive oil , plus a little extra for brushing
2 white fish fillets about 140g/5oz each
grated zest and juice 1 lemon
small handful of parsley leaves, chopped
1 tbsp capers , chopped
2 heaped tbsp 0% Greek yogurt
lemon wedge, to serve
1 x 400g can chickpea , don’t drain
1 tbsp tahini paste
1 fat garlic clove , chopped
3 tbsp 0% fat Greek yogurt
good squeeze lemon juice
1 package (14 oz.) whole-wheat lasagna noodles
2 tsp olive oil, divided
1/2 yellow onion, diced
2 cloves garlic, minced
1 1/2 lb. ground turkey
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp dried chile flakes
1 red bell pepper, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
16 oz. low-fat cottage cheese
6 tbsp pesto
5 cups marinara sauce (your favorite kind)
2/3 cup finely grated Parmesan cheese
8 basil leaves, thinly sliced
3/4 cup nonfat Greek yogurt
1/4 cup light mayonnaise
1 tbsp mango chutney
2 tsp curry powder
1 tsp fresh lime juice
1/2 tsp kosher salt
12 oz. large shrimp, peeled and deveined
3 tbsp minced fresh cilantro
4 whole-wheat tortillas
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View the full recipe: 101 Cookbooks
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