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Low Calorie and Vegetarian Recipes especially designed for those who desire to lose weight,and those diabetic whose weight exceed standard 20%. They are also used as additional meals for diabetic. Those who are Vegetarian or vegetable lovers also can have a try.
Some vegetables in these Low Calorie and Vegetarian recipes:
Chinese Cabbage:
King of the vegetables. American scientist found that there is a compound in chinese cabbage,which can prevent women from getting mammary cancer. That’s the reason why women in China and Japan get less mammary cancer than that in America.
Cabbage help to protect skin if eating very often.
Chinese cabbage will keep more vitamin when cook longer time.
Cole:
Contains more vitamin,help to prevent from skin over keratinization.
Improve blood circulation,detumescence.
Celery:
Help to soften blood vessel.
Celery juice help to reduce blood sugar.
Lettuce(leaf):
Contains more food fibers,help to reduce fat.
Help to ease pain,reduce cholesterol.　
Cabbage:
German call it “King of vegetable”.
Help to cure throat pain,traumatic swollen,stomach ache and tooth ahe,etc.
Bamboo Shoot:
Low fat,low sugar and more food fibers.Help to absorb fat,improve to assimilation and excretion.
Help to cure heart disease, high pressure and diabetic.
White gourd:
Contains less sodium,helping to cure all kinds of edema.
Adjust metabolization balance, making skin white and smooth.
Help to convert amylum and sugar inside our body into heat energy,which is best choice of fatness.

Before cooking recipes for low fat diet, you should learn something about low fat diet, low fat food and hyperlipidemia,etc.
Low Fat Diet include
A. Low fat diet.
Suitable for–Type I Hyperlipoproteinemia. –Gallbladder, bile duct and pancreatic diseases. –Poor absorption of fat digestion. –Obesity.
Fat intake restriction degree:–Very striction: Below 10% of the whole heat intake.Fat(incl. cook oil) intake is less than 20g/day.–Middle striction: Below 20% of the whole heat intake.Fat intake is less than 40g/day.–Light striction: Below 25% of the whole heat intake. Fat intake is less than 50g/day.
B. Low saturated fatty acid and cholesterol diet
Suitable for–Hypercholesterolemia, Hyperlipidemia grade triglycerides, high LDL hypercholesterolemia –Hypertension–Atherosclerosis, coronary heart disease–Obesity–Gallstones

Cereal: barley,millet,sorghum rice, corn, seed of gordon euryale, oat, buckwheat.
Bean: soybean,black soybean,green soybean, kidney bean, pea, mung bean,small red bean,
haricot bean.
Fungus: black mushroom, black fungus, oyster mushroom, winter mushroom, St George’s
Mushroom.
Vegetables: onion, white gourd, celery, leek, bitter melon, eggplant, carrot, cucumber,
scallion, garlic, kelp,alga, clover blossom, tomato, swamp cabbage, ginger, green pepper,
laver,etc.Meat/fish: rabbit meat,oyster, pomfret.
Fruits: apple, grape, pear, haw, orange, strawberry, fresh date.
Vegetable oil: Vegetable oil contains unsaturated acid which can reduce cholesterol. Olive
oil,camellia oil,and corn oil are best whle peanut oil and coconut oil take the second
place.
Milk: Though milk contains cholesterol itself, it also contains substance which can restrain
chelosterol’s synthesis which surpass the amount of cholesterol that milk brings to our
body.
Others: Tea, vinegar, medlar.
Chinese herbs:fleece flower root, artemisiae, tangerine peel

Ingredients for 4 people:
750 g tomatoes
400 g cucumbers
6 eggs
3 tablespoons mustard (medium hot)
2 tablespoons vinegar
4 tablespoons olive oil
Sugar, parsley, dill

The hard-boiled eggs and tomatoes are cut out in the eighth with sliced cucumbers in a large bowl and carefully mixed.
In another bowl, then the dressing is prepared. For this purpose, vinegar, oil and mustard stirred vigorously with a whisk, and then seasoned with sugar. Now, the herbs added, and gave everything over the salad.
Before serving the salad should be run through for about 3 hours with a fridge before being served.

Ingredients:
500 g lettuce
250 g mushrooms
150 g goat cheese
4 red onions (medium size)
50 g pine nuts
Balsamic vinegar,
Olive oil
Pepper, salt

Preparation:
The red onions, peel and chop then. medium heat in good olive oil and sliced mushrooms anschmoren case add the. When everything is cooked well is quenched with balsamic. In another pan, the Pinlienkerne toasted and then everything comes to the previously washed lettuce.
Now even the chopped goat cheese give the salad and season with pepper and salt.
Enjoy your meal

A healthy diet means to control their appetite and also meet you. We all have the opportunity to influence how much appetite we have. You have it so in their own hands as you eat a lot! There are basically two ways to eat more than necessary: either you block the saturation or you stretch your appetite. The latter can be accomplished quite simply: A possible high-proof drink stimulates gastric acid to the – and that makes you hungry.

Long-term starvation may have a severely detrimental effect on your appetite and your eating habits. Therefore brings a starvation diet, in the short term you probably lose weight, more disadvantages than advantages in the long run. Soon, there have been remarkable changes: It’s all about just about food. It will be more depressed and aggressive. The hormone ghrelin from the stomach is delivered to the bloodstream and regulates the appetite. After a traditional diet, the blood contains more ghrelin. This hunger is much more pronounced than before.

Ingredients

1/2 cup maple syrup
1/2 cinnamon stick
3 whole cloves
1/2 cup old-fashioned rolled oats
1 cup water
2 tablespoons firmly packed light brown sugar
2 tablespoons canola oil
1/2 cup whole-wheat (whole-meal) flour
1/2 cup all-purpose (plain) flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup 1 percent low-fat milk
1/4 cup fat-free plain yogurt
1 banana, peeled and mashed
1 egg, lightly beaten

Directions

In a small saucepan, combine the maple syrup, cinnamon stick and cloves. Place over medium heat and bring to a boil. Remove from heat and let steep for 15 minutes. Remove the cinnamon stick and cloves with a slotted spoon. Set the syrup aside and keep warm.

In a large microwave-safe bowl, combine the oats and water. Microwave on high until the oats are creamy and tender, about 3 minutes. Stir in the brown sugar and canola oil. Set aside to cool slightly.

In a bowl, combine the flours, baking powder, baking soda, salt and ground cinnamon. Whisk to blend.

Add the milk, yogurt and banana to the oats and stir until well blended. Beat in the egg. Add the flour mixture to the oat mixture and stir just until moistened.

Place a nonstick frying pan or griddle over medium heat. When a drop of water sizzles as it hits the pan, spoon 1/4 cup pancake batter into the pan. Cook until the top surface of the pancake is covered with bubbles and the edges are lightly browned, about 2 minutes. Turn and cook until the bottom is well browned and the pancake is cooked through, 1 to 2 minutes longer. Repeat with the remaining pancake batter.

Place the pancakes on warmed individual plates. Drizzle with the warm syrup and serve immediately.

Ingredients

1 whole chicken, about 4 pounds
1 tablespoon fresh rosemary or 1 teaspoon dried rosemary
1 garlic clove
1 tablespoon olive oil
1/8 teaspoon freshly ground black pepper
8 sprigs fresh rosemary
1/4 cup balsamic vinegar
1/2 teaspoon brown sugar

Directions

Preheat the oven to 350 F.

Rinse the chicken inside and out with cold running water. Pat it dry with paper towels.

In a small bowl, mince together the rosemary and garlic. Loosen the chicken skin from the flesh, and rub the flesh with olive oil and then the herb mixture. Sprinkle with black pepper. Put 2 rosemary sprigs into the cavity of the chicken. Truss the chicken.

Place the chicken into a roasting pan and roast for 20 to 25 minutes per pound, about 1 hour and 20 minutes. Whole chicken should cook to an internal temperature of 180 F. Baste frequently with pan juices. When browned and juices run clear, transfer the chicken to a serving platter.

In a small saucepan, combine the balsamic vinegar and brown sugar. Heat until warmed but don’t boil.

Carve the chicken and remove the skin. Top the pieces with the vinegar mixture. Garnish with the remaining rosemary sprigs and serve immediately.

Ingredients

1/2 cup pineapple juice
2 garlic cloves, minced
1 teaspoon low-sodium soy sauce
1/4 teaspoon ground ginger
2 salmon fillets, each 4 ounces
1/4 teaspoon sesame oil
Freshly ground black pepper, to taste
1 cup diced fresh fruit, such as pineapple, mango and papaya

Directions

In a small bowl, add the pineapple juice, garlic, soy sauce and ginger. Stir to mix evenly.

Arrange the salmon fillets in a small baking dish. Pour the pineapple juice mixture over the top. Put in the refrigerator and marinate for 1 hour. Turn the salmon periodically as needed.

Preheat the oven to 375 F. Lightly coat 2 squares of aluminum foil with cooking spray. Place the marinated salmon fillets on the aluminum foil. Drizzle each with 1/8 teaspoon sesame oil. Sprinkle with pepper and top each with 1/2 cup diced fruit.

Wrap the foil around the salmon, folding the edges down to seal. Bake until the fish is opaque throughout when tested with the tip of a knife, about 10 minutes on each side. Transfer the salmon to warmed individual plates and serve immediately.

Nutritional Analysis

(per serving)

ingredients

1/2 pound extra-lean ground beef
1 small onion, diced, about 1/2 cup
1 box (7 ounces) whole-wheat elbow macaroni
1 jar (15 ounces) reduced-sodium spaghetti sauce
6 tablespoons Parmesan cheese

Directions

Preheat the oven to 350 F. Lightly coat a baking dish with cooking spray.

In a nonstick frying pan, cook ground beef and onion until the meat is browned and the onion is translucent. Drain well.

Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly.

Add the cooked pasta and spaghetti sauce to the meat and onions. Stir to mix evenly. Spoon the mixture into the prepared baking dish. Bake until bubbly, about 25 to 35 minutes.

Divide the spaghetti among individual plates. Sprinkle each with 1 tablespoon Parmesan cheese. Serve immediately.

Nutritional Analysis

(per serving)