Poaching fruit is a great way to infuse flavor without adding fat. Ripe pears stew in vanilla and cinnamon until tender and are then paired with tangy crème frâiche. A drizzle of agave nectar adds a final touch of sweetness to this simple fruit dessert that’s both light on calories and light on your wallet.
One portobello mushroom has about 30 calories and no fat or cholesterol. The hearty mushrooms are great substitutes for meat and cook up quickly over a grill. Fresh garlic, balsamic vinegar and olive oil season the portobellos while the tomato, basil and mozzarella toppings add Caprese-inspired flavors to the meal. Tuck the ingredients into soft, whole wheat pita for a great lunch or dinner on the go.
Upper West Side restaurants joined forces to raise money for local hunger charities at the first ever Taste of Morningside Heights. Hundreds of students and locals feasted on hors d’oeuvres and desserts at the event, which was held at Columbia University’s Low Plaza and produced by the University-based guidebook and website Inside New York. I caught up with several chefs and restaurant owners who dished about their love for food and fundraising.
Video shot by Hannah Yi. Produced and edited by Kelly Senyei.
Kelly Senyei is the founder of Just a Taste, as well as an on-camera host and the author of Food Blogging For Dummies (Wiley, 2012).
Kelly received her master’s degree in broadcast television from The Graduate School of Journalism at Columbia University and her Culinary Arts Diploma with highest honors from The Institute of Culinary Education.
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Low carb doesn’t have to mean low flavor. An overnight marinade ensures a pungent punch of fresh ginger, garlic and soy sauce in these Asian Beef Lettuce Cups. And all that flavor means there’s no need for high-sugar, high-calorie dipping sauces. A touch of honey carmelizes the meat, while crisp lettuce, carrots and scallions add a fresh crunch to every bite. Low carb never tasted so good.