I know I've been raving on and on about Lindsay Nixon's Happy Herbivore cookbook, but that's because it's just that awesome. All her recipes are vegan and low-fat or fat-free, and I'm not typically a low-fat kinda girl. But you cannot tell the fat is missing in most of her dishes! If I don't miss it, why do I need it in the first place, right?
Take for example, this Hawaiian Chickpea Teriyaki bowl:
I made this simple supper on Monday night, and there's not a bit of added fat in the recipe. The chickpeas are sauteed in a spicy teriyaki sauce, but there's no need to add oil to the pan. And the chickpeas soak up all that yummy sauce, so they're full of flavor. I served the peas over brown rice with some mango-habenero salsa.
Since the dish was a little lacking in veggies, I went with a side salad of baby romaine, radishes, cucumbers, mandarin oranges, and a homemade pear balsamic vinaigrette:
After the Kickstart cleanse, I'm trying to incorporate more fruit into my daily meal regimen. I've discovered that sneaking fruit into salads is a perfect way to get the nutritional benefits into an otherwise savory dish.