Eating a low-fat vegetarian diet is associated with lower risks of heart disease, type 2 diabetes, and obesity. To keep fat content low, focus on legumes like lentils and chickpeas, which are naturally high in protein and fiber but low in calories. Featured Recipe: Moroccan Lentils & Roasted Carrots
In a medium saucepan, bring water to a boil. Add lentils, unpeeled garlic, turmeric, salt, and pepper. Lower heat and simmer for 25 minutes until the lentils break down into a thick consistency.
Remove the softened garlic from the lentils, squeeze it out of the skin, finely chop it, and stir it back into the lentil mixture.
Use portobello mushrooms, oats, and pecans to create savory balls that are naturally low in saturated fat. Cooking Tips for Low Fat
Preheat oven to 400°F (200°C). Place carrots on a parchment-lined tray, spritz with water, and sprinkle with cinnamon and paprika. Roast for 18–20 minutes until tender.
Substitute water or vegetable broth for oil when sautéing onions and garlic.
4 medium carrots (sliced into batons), 4 cloves garlic (unpeeled)
A quick 20-minute sauté using minimal oil and fresh lemon zest for flavor.