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Posted: Tue Mar 30, 2010 12:25 pm
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Posted: Tue Mar 30, 2010 12:48 pm
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Let's dance in style, let's dance for a while...
I'd love to say there was a miracle food like that, but 'delicious' is a matter of opinion, so I'm not sure if I what I like is what you would also enjoy eating. Also, any kind of food can make you gain weight if you eat too much, with the exception of perhaps baby spinach and I'd be pretty sick of that after a while.
My 'hot', 'delicious', 'doesn't make you gain weight' food would be stir-fried veggies. If you stir-fry some broccoli or carrots with water and some spices to taste, it is absolutely fantastic.
I was sort of tempted to say popcorn, but I personally don't find popcorn filling at all. Not to mention that some popcorn (movie theater popcorn, for example) is actually extremely fattening.
... heaven can wait, we're only watching the skies.
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Posted: Tue Mar 30, 2010 1:00 pm
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Posted: Thu Apr 01, 2010 10:11 am
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Eloquent Conversationalist
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Posted: Sun Apr 11, 2010 8:31 pm
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Posted: Sun Apr 11, 2010 9:53 pm
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THIS:
Moosewood Resteraunt's Moroccan Roasted Vegetables "The colorful roasted vegetables in this recipe are softer and saucier than typical roasted vegetables, but the high heat and rapid cooking still infuse the vegetables with a roasted flavour and an intoxicating aroma. "Serve over a grain, such as couscous, topped with toasted almonds, raisins, chopped hard-cooked eggs, or grated feta cheese for a balanced, ready-to-eat meal."
Ingredients;
1 medium onion, cut into 1/4 inch slices 1 medium zucchini, cut into 1/4 inch semi-circles 1 small eggplant, cut into 1/2 inch-thick semi circles [[personally I love eggplant and so use a HUGE one]] 1 large sweet potato, peeled and cut into 1/4 inch-thick semi-circles 1 large red bell pepper, sliced into 1/4 inch strips [[for some reason I think yellow bell peppers work better, but red or green are good too]] 2 medium fresh tomatoes, chopped 1 1/2 cups cooked chickpeas (15.5 ounce can, drained) 2 garlic cloves, minced or pressed 2 tablespoons vegetable oil [[again, this is optional as I can barely taste the difference with no oil]] 1 tablespoon fresh lemon juice 1 tablespoon ground cumin 1 1/2 tablespoons tumeric [[even though it will turn your tongue orange it's totally worth it]] 1 1/2 teaspoons ground cinnamon 1 1/2 teaspoons paprika 1/4 teaspoon cayenne 2 teaspoons salt
Directions:
In a large bowl, thoroughly mix together the onions, zucchini, eggplant, sweet potatoes, bell peppers, tomatoes, chickpeas, garlic, oil, lemon juice, and seasonings. Spread the vegetables onto an unoiled 11 x 17 inch baking tray. Bake for 20 minutes. Remove from the oven and stir well; then bake for another 20 minutes, until the vegetables are tender. Serve warm.
Per 15-ounce serving: 296 calories, 8.1g protien, 9.5g fat, 48.8g carbohydrates, 2.2g saturated fatty acids, 0mg cholesterol, 1473.1 mg sodium, 10.3g dietary fiber
and of course if you skip the oil, the fat and calories are greatly reduced.
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Posted: Wed Apr 14, 2010 5:02 am
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Posted: Fri Apr 30, 2010 3:53 am
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Posted: Mon May 10, 2010 11:15 pm
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Posted: Tue May 11, 2010 12:50 pm
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Stars in my Pocket Vice Captain
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Posted: Mon May 17, 2010 6:53 am
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