Low Fat Diva Blog

Low Fat recipes,cooking with beer/hops, adventures

Morning Sandwich September 30, 2010

Filed under: Breakfast,Low Fat Diva Blog — lowfatdiva @ 12:21 pm

I’m sitting  here with my Skinny Caramel Macchiato Coffee made with freshly ground coffee beans……..ahhhh.  Perfect way to start the day at 6:45am!  Thank goodness for Coffee House International creamers (I just wish they would venture out and make more than 2 flavors)!  Anyway I have been urged to put up my Morning Sandwich recipe.  It really is not a recipe per-say but more of an idea and you can change things up the way you or your family would like.

As I was perusing the aisles in Sams Club recently I  found a package of Ciabatta Rolls.  I was sure they would be extremely high in fat but to my surprise 1 roll was only 1.5 grams!  My mind started racing of all the great things I could make with these rolls.  I do a lot with bagels so this was going to be a nice change for my taste testers.  I decided to take some egg beaters and fry 1 1/2 (about 1/3 cup) in a frying pan with some spices.  I cook them on low so they will puff up and just before the eggs set up I put some no fat cheese all over the center of the egg mixture.  I then fold the eggs in half and finish cooking them.

A couple of weeks ago in one of my favorite stores I found Canadian Bacon that was 97% (or so) fat free, basically the math comes out to 1.5 grams in 4 slices of the Canadian Bacon – now that is a good deal!  Well I didn’t want to just put my egg omelet on a plain roll even if it was a Ciabatta, so I looked in the cupboard and found a package of  dry Pesto.  I use this always so I make sure I have lots of packages ahead but you need to make sure that you do not add the oil that is suggested.  I only add about 1/2 of the water so you still have the great Pesto taste.  Well I mixed up the Pesto, spread it on both halves of the Ciabatta roll, placed half of the egg omelet and placed the Canadian Bacon slices on the top/bottom of the sandwich.  To top it off I had a hybrid tomato so I very thinly sliced the tomato and put that on the sandwich too. YUMMMMM

The entire sandwich is only 3 grams of fat!  Can you believe that????  I hope you enjoy this Morning Sandwich as much as my friends at the Q did and all the other taste testers!!!!

Comments/questions   1lowfatdiva@gmail.com


Banana Bread With A Hint Of Coconut And Lime September 27, 2010

Filed under: Bread & Muffins,Low Fat Diva Blog — lowfatdiva @ 11:37 pm

I found this recipe for banana bread in my Cooking Light Magazine. Although they thought it was “light” I had my doubts when it called for real eggs, 1/4 cup of butter and 1/2 cup of coconut (only made 1 loaf)!  So I decided to see what I could do to cut down on the fat content and still have some great taste.  The bread I made came out great on my first attempt!  Yippee.  I only had so many bananas 🙂

It’s amazing what a little creativity will accomplish in the kitchen.  If you like the flavor of coconut and lime, you will really enjoy this bread.  I was a little concerned at first considering it was a recipe for banana bread but the flavors complimented each other very nicely.  I hope you enjoy the bread as much as I did and all my critics 🙂  Enjoy!

Banana Bread With Coconut & Lime

2 cups of flour

3/4 tsp baking soda

1 cup sugar

2 Tlb. melted low fat margarine (Blue Bonnet)

2 eggs from egg beaters

1 1/2 cup mashed ripe bananas

1/4 cup no fat yogurt (can use banana flavor or vanilla)

3 Tlb. of dark rum (or you can use coconut flavoring or coconut rum)

1/2 tsp coconut flavor (only use this IF you do not use it in place of the 3 Tlb. of dark rum or coconut rum)

1 1/2 Tlb. fresh lime zest

1 1/2 Tlb lime juice

1/2 cup powdered sugar

1 Tlb. flaked coconut

Mix flour & baking soda in a bowl with whisk.  In a bowl mix sugar, margarine and eggs with whisk or on low speed with mixer.  Add mashed bananas, yogurt, rum (or coconut rum or coconut flavor) and mix until blended.  Add in flour mixture and mix just until all flour is moist.  Spoon batter into a 9×5 loaf pan that has been coated with butter flavored spray.  Sprinkle just 1 Tlb. of coconut onto top of batter.  Bake at 350 degrees for 45-50 min. or until toothpick comes out clean.

Cool in pan for 10 minutes on a wire rack and then remove from pan.  Combine powdered sugar, lime juice and zest in small bowl with whisk.  Drizzle over warm bread.  Cool bread completely on wire rack before cutting or storing.

Email me your thoughts/comments to 1lowfatdiva@gmail.com


Carrot Harvest Bread With Stout September 23, 2010

Filed under: Bread & Muffins,Low Fat Diva Blog — lowfatdiva @ 12:03 pm

I know that I said I would post this yesterday and I’m sorry, time really got away from me.  Both breads I had my “official testers” try seemed to go over well.  Did they jump up and down………….no – actually they only do that for bacon or sausage!  So when I bring in healthy items for them to try, now you know why I say they are some of my toughest critics 🙂  They did say they liked the bread and would eat it (liked it better before they knew it was healthy) again if given the chance.  So that was pretty nice to hear.  Now I guess I will have to wait to hear your reviews 🙂

The bread is great even if you do not want to add Stout beer to it.  My husband brews beer and we are in a brew club so I wanted to come up with some fun items for the rest of the club to try if they wanted to and I wanted it to be low in fat so I could not just talk lower in fat but show that I practice it too!  I do like to hear your feedback regarding the recipes so send me a quick line or two and give me your thoughts or comments  1lowfatdiva@gmail.com Enjoy 🙂

I used part of a recipe from Cooking Light. It’s a magazine that I found dealing with low fat cooking, however their idea of low fat and mine are quite different.  So if I find a recipe that I like and think I can still lower the fat – I do!

Carrot Harvest Bread With Stout

1 cup flour plus 2 Tlb

3/4 cup of sugar

2 tsp. cinnamon

1 tsp baking soda

1/4 tsp. salt

1/2 cup grated peeled Granny Smith apple

1/2 cup grated zucchini

1/2 cup grated carrot

1/4 cup nonfat buttermilk

2 egg beaters

2 Tlb. low fat margarine melted and cooled slightly

3 Tlb. Stout Beer

Combine flour and the next 4 ingredients in a large bow, stirring with a whisk.  Stir in apple, zucchini and carrot.  In a separate bowl, combine nonfat buttermilk and eggs.  Add melted oleo and 3 Tlb of Stout beer, stirring with a whisk.  Carefully add wet ingredients to dry ingredients.  Stir only until mixture is combined.

Spoon your batter into either a sprayed 8×4 loaf pan or you can use small loaf pans (about 3) that have been sprayed with butter flavored spray.  Bake at 350 for 40 min in large pan about 15-20 in small pans.  Remember every oven is different so time will vary.  Always check with toothpick 5 min. or so before time is up so you don’t over bake!

The only fat in the recipe should be from your melted oleo which would be 10 grams for either the loaf or divided among the smaller loaves.

Carrot Harvest Bread With Stout

NOTE:  If you omit the Stout beer, leave out the extra 2 Tlb of flour


Some Early Fall Bread Ideas September 22, 2010

Filed under: Low Fat Diva Blog — lowfatdiva @ 2:01 pm

The weather is changing – well here in the Midwest it is 🙂  With the cooler weather comes more baking inspiration and I also notice my husband is making more beer.  Recently he was at an “Extreme Brewing” class that was offered at Hop Cat.  While he was in the class I had a few quick moments to talk with the instructor and I asked his opinion regarding the “paring ” of beer with some breads (like carrot, pumpkin, etc).   I told him about the paring of stout and gingerbread.  He  sort of poo pooed it but I’m glad I didn’t listen because the infusion of the stout and the gingerbread was fabulous!!!!!!  I recently did the same thing with a Harvest Carrot Bread.  Not only did the bread turn darker in color but tastes really good ( I will have that recipe up today too).

I did try the “teacher’s” suggestion regarding using an IPA with my carrot bread/cupcakes – YUCK.  No flavor or anything.  Now to his defense I did try the IPA with a boxed mix instead of making it from scratch.  So I will try using an IPA again with my Harvest Bread.

Now, while creating the Harvest Carrot Bread I noticed that I had some bananas that were in dire need to have something done with them (you know what I mean black and mushy).  I couldn’t think of any beer  we had in the house that would pare nicely with it.  I found a low fat recipe for banana bread that called for coconut?  What was that person thinking – coconut is very high in fat ( another tasty item that I have pretty much given up).  So as I looked around my kitchen for low fat coconut flavor I spotted coconut rum 🙂  The end result was fantastic!  I will share this recipe with you also very soon 🙂

Happy baking!


Ginger Stout Muffins September 21, 2010

Filed under: Low Fat Diva Blog — lowfatdiva @ 11:58 am

Recently I was reading one of my numerous food magazines and ran across an article about people taking one of their passions and turning it into cash!  Wow if it was only that simple, I would be a multi-millionaire 🙂  One of the people highlighted in the article was a woman who made muffins and sold them at her local farmers  market.  It was a classic rags to riches story.  Her claim to fame was Gingerbread Muffins made with Stout Beer.  Well, my brain went right into create mood!  Gingerbread mix in cupboard – check!  Egg beaters in frig – check!  Stout Beer in house – check , check and double check (my husband brews beer – wahoooo)!

The box of gingerbread was a bit higher in fat than I like but it was giving me the content for 12 muffins and I was able to make more like 18 so that helped out a bit and all I had to add to the mix was my egg beater.  Instead of the 1 1/2 cups of water the mix asks for, cut that down to 1 cup and this is where you use the Stout Beer.  Follow the rest of the package instructions.  I did not use paper liners but was thinking if I had some of the tulip shaped ones that would have been awesome!

The beer brought out the intense flavor of the gingerbread so you need to make sure that you really like gingerbread.  It was wonderful!  My next problem came with the frosting.  In my mind I knew what I wanted – a great low fat cream cheese frosting that I could pipe onto my new tasty muffins………………….but what I ended up with was a glaze 😦  I used all the cream cheese that I had which was 1 1/2 packages of no fat cream cheese, 2 Tlb of low fat margarine and powdered sugar.  Well after 3 cups of sugar I decided enough was enough and I would not end up with the thick cream cheese frosting that I wanted.  Nor could I put some of the Stout Beer into the frosting to add to the taste (way to thin already).  Don’t get me wrong the glaze has a great cream cheese taste just not what I had envisioned.

I have not given up on creating a frosting but that will have to wait until I can make a carrot muffin with a beer blend and have it taste good.  Enjoy and let me know how your Ginger Stout Muffins turn out   🙂

Email:   1lowfatdiva@gmail.com


A Hearty Low Fat Potato Soup September 14, 2010

Filed under: Low Fat Diva Blog,Soups & Veggies — lowfatdiva @ 12:03 pm

Five pounds of potatoes later (don’t worry the recipe doesn’t call for that many) and numerous revisions I think I have a winner for potato soup!  I even took it to a high school soccer game so one of my food critics could try it and although the home soccer team didn’t come out a winner, the potato soup did.

The first reaction of almost everyone that tried the soup was surprise that a low fat soup could still be thick, creamy and very hearty.  People….low fat foods don’t have to be thin, watery or lack flavor.  A low fat lifestyle need not be boring as long as you have an imagination and me 🙂

I will give you a list of spices that you can use for this soup and you can choose what you/your family like.  Experiment and have fun!

Hearty Potato Soup

4 large potatoes cut into bite size pieces (don’t dice or they will mush)

1 1/2 cups of low/no fat chicken stock (I make my own or you can purchase 99% fat free in the store)

chopped onion                                                       chopped garlic (to your taste)

parsley                                                                       smoked paprika

thyme                                                                        salt

basil                                                                            pepper/hot pepper flakes


2 1/2 cups of non fat evaporated milk

2-3 Tlb. of cornstarch

Bring your stock to a boil and turn back to a simmer as you add the potatoes,  you don’t it to do a rolling boil and mush your potatoes.  The goal is to keep them still in shape.  While the stock is cooking add some parsley a little sea salt and some pepper.

In a small pan spray with butter flavored spray and saute at least 1/4 cup of chopped onions (more if you want) until they are translucent.  You can also add your garlic to the onions as they fry.  But keep your heat down so that you don’t burn the onions or the garlic.  When the onions are clear, spoon them right into the chicken stock so they can finish cooking with the potatoes.

Take 1/4 cup of evaporated milk and mix in the cornstarch with a whisk.  If you have issues with lumps lightly heat up the milk in the microwave and keep whisking.  Set  this aside.

When the potatoes are still a bit firm (remember you don’t want them to mush) turn the heat back as low as you can and add the milk into the pot with a whisk.  After you milk is incorporated in, start to slowly add the 1/4 cup of milk that has the cornstarch.  Pour this in a slow but steady stream and continue to whisk.  If you find the soup to be too thick for you liking simply add some more no fat evaporated milk or some skim milk or even some more stock if you have any.

Now is the time to start adding your spices.  I use pepper, hot pepper flakes, a little basil, some chopped cilantro and some smoked paprika (which will give you a bit of a smoky flavor).  You can add meat to the soup if you choose but remember what you add will increase the fat content so don’t blow it at this point 🙂

This soup is a thick, hearty and will stick to your ribs so you don’t feel that you left the table hungry.  Serve it with some low fat biscuits or beer bread and you will be a very happy person on these cold fall evenings.   Enjoy

If you have comments, questions or ideas please email me   1lowfatdiva@gmail.com


A Low Fat Margarine September 12, 2010

Filed under: Low Fat Diva Blog — lowfatdiva @ 2:55 pm

My mom has always taught me that you only use butter to cook/bake with……..that is fine if you are not trying to cut back on your fat content and this is also coming from a woman who made her pie crusts with lard until a couple of years ago!  I have not found a butter that is low in fat at all and since we need some fat in our baking for the texture I had to resort to margarine……..sorry mom.  I have found a low fat margarine that is only 5 grams in each tablespoon.  The name is Blue Bonnet Lite.  It is a bit more difficult to melt but it does a pretty good job for the most part when you need just a little fat in your baking.

If you know of another low fat butter/margarine please email me and give us all a heads up!



Lose Weight By Eating

with Audrey Johns

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