Tag Archives: low fat

Maple Cinnamon Butternut Squash

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I love butternut squash and this maple cinnamon recipe is a super easy crowd pleaser for the holidays!

maple cinnamon butternut squash

1 butternut squash
1/2 tsp of cinnamon
1/2 tsp of nutmeg
1/2 tsp of cloves
1 tbsp of brown sugar
2 tbsp of macadamia nut oil

Preheat your oven to 375 degrees and get out your Pyrex or whatever oven safe dish you’d like to use. Skin and chop your squash to small chunks. Place your squash in the oven dish and drizzle with oil. I love using macadamia nut oil or coconut oil but regular olive oil will do if your in a bind. Next sprinkle some brown sugar, cinnamon, nutmeg and cloves. I’d use about a tablespoon of sugar and two shakes of each spice but do it to your preference. Next, move your butternut squash around in the pan to evenly distribute the spices and oil. Let it bake in the oven for 45 minutes till squash is nice and soft. When it cools, drizzle some room temp grade b maple syrup over it and enjoy!

Vegan Cauliflower Purée

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Cauliflower purée is one of my absolute favorite comfort foods! It’s one of my very first veggie indulgences and it’s super easy to make vegan! Obviously it’s still very good if your personal preference is to add in the butter but trust me, this is delicious just as it is!

vegan cauliflower purée
head of cauliflower
3 cups of almond milk
2 garlic cloves (or ten peeled garlic)
2 tbsp of earth balance soy free “butter”
1 chopped white onion
A sprig of rosemary

Pour almond milk into saucepan and add your head of cauliflower (broken into smaller pieces), peeled garlic cloves, onion and rosemary. Let it boil and then simmer till the cauliflower is thoroughly cooked. Remove the rosemary and drain the rest of the contents, keeping the almond milk on the side. Place cauliflower, onion and garlic into a food processor or blender and purée. Add almond milk little by little till you have a nice, smooth and creamy texture. Now add some cold vegan butter and stir it in. Salt and add remaining butter to taste. Let cool and enjoy!

Indian Style Butternut Squash purée

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There is absolutely NOTHING I love more than fall flavors but recently, after a trip to L.A., I started falling hard for Indian food! Dare I say I crave it endlessly?!! So naturally when I was in the kitchen thinking of some healthy, delicious thanksgiving sides I couldn’t help but put a little Indian spin on an old favorite! Easy to make and absolutely delicious, I highly recommend trying this recipe out!

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Indian Style Butternut Squash
1 butternut squash
2 tbsp of coconut oil
2 tsp of tumeric
2 tsp of curry powder
2 tsp of gram marsala
1 can of light coconut milk
A handful of unsweetened coconut flakes for garnish

Preheat your oven to 375 degrees, skin and chop your squash into manageable pieces. Place the squash pieces in a glass baking dish(Pyrex) and drizzle coconut oil (also can use olive oil) evenly across the pieces. Sprinkle your tumeric, curry and gram Marsala seasonings to your discretion and put in the oven for 45 minutes. Once they are finished baking, either place them in a blender/food processor or just place them in a bowl to be mashed by hand. Slowly add in 1/4 cup of coconut milk and mash. Continue adding another 1/4 cup till you reach your desired consistency! Scoop out and serve with a sprinkle of coconut shreds on top!

Dairy Free Hot Cocoa

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I don’t know about you but as soon as the NYC winter starts coming, so do my intense cravings for hot cocoa! Ever since I was a kid I’ve absolutely LOVED hot chocolate! Never was a big fan of chocolate milk or sugary beverages but once the temperature got low, I craved that sweet, body warming goodness all too frequently!

Of course, I needed to come up with a healthier alternative and a dairy free one to boot! So once the NYC winter temps started rearing their ugly heads earlier this week, I got to experimenting! Oh, such hard work I had to do, drinking all that dairy free hot cocoa! Here’s my favorite concoction – the picture does not do it justice! Sadly my whipped coconut cream and sprinkles of vegan, gluten free chocolate chips melted and sunk to the bottom before I could grab the camera. However, I’m sure you’ll be seeing a lot more of these beauties on Instagram this winter!

Dairy Free Hot Cocoa
ingredients per single serving
1 cup of almond milk
3 tbsps of unsweetened cocoa powder (my favorite is Valrhona Cacao powder!)
1 can of coconut milk
Handful of mini chocolate chips

Easy as pie to make! First, pour your can of coconut milk into your mixer, place a towel over the head and keep it whipping at medium speed. This will whip your coconut milk while you heat your hot chocolate. If your coconut isn’t getting thick you can add a tsp of xantham gum to help it along. Next, heat your almond milk on the stove in a small saucepan and stir in your cocoa till it’s your favorite temp and chocolatey-ness. When your hot cocoa is done, place it in a mug, dollop some of your whipped coconut milk and sprinkle some mini vegan chocolate chips! Perfect! You have a delicious, sweet winter treat with out all the bad stuff, so you can enjoy it all season long guilt free!

LOW FAT PUMPKIN CHOCOLATE CHIP COOKIES

I LOVE pumpkin and these pumpkin chocolate chip cookies are sooo easy to make and delicious, they are truly a “no-brainer”. In this brainless baking segment, I show you how to vamp up your old chocolate chip cookie mix and create something not only healthier and lower in fat than traditional cookies but a treat that tastes even better too!

Candy Corn Parfaits


Another YUMMY, healthy and VEGAN Halloween treat! Check out these easy to make and adorable make parfaits as well as my “hummus pumpkin patch” video for fun, festive and HEALTHY Halloween ideas! Be sure to subscribe to my youtube channel while your there!

Greek Eggplant Tapenade

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I love me some eggplant!! This Greek eggplant tapenade is totally vegan, low fat, healthy and wonderfully delicious. I really enjoy making a big batch of this at the beginning of the week and having it for breakfast or a light lunch through out the week on some toasted  ezeikel bread but it’s also great served with crostini at a cocktail party. It’s light yet decadent and totally good for you!

Skinny Greek Eggplant Tapenade

2 small eggplants

1/2  of a (medium sized) red onion, diced

2 garlic cloves, minced

3 branches of fresh parsley, minced

1 branch of fresh oregano, minced

the juice of one lemon

1/3 cup of extra virgin olive oil

3 tbsp of balsamic vinegar

(ezeikel bread or a baguette to slice and toast)

You can use prepackaged garlic, oregano or parsley if you MUST but when possible, FRESH IS ALWAYS BEST! It will just taste, so much better! Preheat your oven to 400 degrees and wash your eggplants and then stab them with a fork all over to give them a bunch of tiny holes all over so they don’t explode in your oven. Place those babies in a casserole pan and stick them in the oven for about 20-30 minutes to roast. The skin should get slightly scorched and that’s totally okay. 

While those little darlings are cooking, get to your cutting board to prepare all your flavoring agents! Dice your red onion, mince the garlic, parsley and oregano and put it in a bowl off to the side. Once your eggplants are done, cut the top with a stem off , slice and chop it into rather small chunks, removing any big seed pockets. Place your chopped eggplant in a large frying pan on medium-low heat on the burner and add your oil. Stir in your bowl of chopped and minced friends and then continue to add your balsamic vinegar. Slice your lemon in half and squeeze out that juice into the mixture! Be sure to keep stirring the eggplant tapenade while adding ingredients. Keep it on the heat till it’s reached your desired consistency (it will get slightly mushier the longer it’s on) and add salt and pepper to taste. I tend to keep it on the burner for another 5 minutes or so, tasting as I go. Enjoy on some toasted ezeikel bread or serve to your friends on a lovely slice of baguette. 

 

 

Sweet Potato + Carrot Haystacks

 

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Fall is just around the corner and that makes me SO HAPPY! My absolute favorite seasonal flavors are in the fall and I just LOVE cooking with them. I pretty much do it all year round, even if it’s slightly inappropriate, haha. These little baby haystacks are somewhat reminiscent of latkes except they are but lighter and healthier. They are also totally VEGAN if you want them to be, and if you don’t, you can add a little egg whites or sub out my non dairy creamer in the topping. I think they are  perfect for the weekend, you know when you have a really huge brunch and only want a light, healthy dinner but still want something ridiculously delicious! ;) They are just enough to hold you over but low fat and healthy that you won’t feel overly stuffed. These Sweet Potato and Carrot Haystacks ( aka latkes or potato pancakes) are also super cute! Which means, they can be a a great healthy, vegan, low fat appetizer/h’oure derve for a party! Plus, they taste just decadent enough that no one will even know what you’re serving is GOOD FOR THEM! haha Isn’t that always the key!? Super easy to prepare, the whole process probably took me 30 mins tops. Hope you try them out in your kitchen soon!

 

Sweet Potato + Carrot Haystacks

1 sweet potato

1 carrot

2 tbsp almond butter

2 tbsp maple syrup

1 tsp chili powder (for an added kick!)

3 heaping tbsp of Gluten Free Oats

sprinkle of cinnamon + nutmeg

pinch of salt

(optional egg whites)

 

Creamy Apple Topping

1/2 granny smith apple

1/4 cup of French Vanilla Silk or Coconut milk creamer

sprinkle of nutmeg and cinnamon

 

First off, set your oven to 450 degrees. I used a mini cupcake pan sprayed with non stick cooking spray but you can make them more pancake like and put them on a cookie sheet as well! Next use a potato peeler to remove the outside layer of both your sweet potato and carrot, after that’s been discarded. Use a grater (or just keep using your peeler and then chop it a bit afterwards – that’s what I did) and place all your sweet potato and carrot shreds into a medium sized mixing bowl. Next add your almond butter, maple syrup, oats, egg whites if you’re not making it vegan (they stick together a tiny bit better when you use egg whites but the pictured ones are with out!) and finally your seasonings!  Mix it all together very thoroughly! You really want the almond butter and seasonings evenly dispersed. Now just scoop the mix into your little cupcake pan or on to your baking sheet and bake for 10-15 mins depending on size.

While those babies are browning up in the oven, let’s make the YUMMERIFIC  (that’s right, made up that word!)  creamy apple topping. Cut the skin off 1/2 of a granny smith apple and dice it into tiny pieces, add your creamer and season to taste. Either let the apple pieces soak as you mix up the entire mixture or put everything into your blender/food processor for creamier, less chunky consistency. (My blender wasn’t cooperating with me when I was making these so I only diced them.) Let this chill in the fridge while your little haystacks are cooling off.  When reading to serve plop a little into the center and let any extra juice drip over on to the sides. I absolutely LOVE the sweetness of the apple topping against the heartier, slightly spiced sweet potato/carrot so I tend to have a heavy hand with it! ;)

 

 

Sweet Summer Green Smoothie

          I don’t know about you but I’ve been on a HUGE smoothie kick all summer long. Seriously, when we got that crazy heat wave in NY I pretty much lived on smoothies because I couldn’t bare thinking of consuming anything that wasn’t cold and liquid. Smoothies are great for breakfast, I love making one after a workout or yoga sesh in the morning and taking it on the go with me as I start my day! I also confess that I do love smoothie pics on instagram. It’s so fun (for me atleast) to see what other people are concocting up. I mean, I’m sure we all enjoy a little of trial and error with our handy blender but sometimes it’s just nice to make something you KNOW is going to taste good! So when I saw my girl, Sarah, posting crazy yummy looking smoothie pictures and found out that they were made with some of my favorite super foods, well I just had to see if I could share them with all of you! Lucky for you, Sarah is a sweetheart and sent me over recipes and pictures right away! So get excited, this smoothie is total green gloriousness and amazingly good for you! Rev up those blenders…
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Sweet Summer Green Smoothie
- 1 layer of kale leaves
- 1 layer of spinach
- 1 in. chunk of ginger peeled and cut up
- 1 cup sliced strawberries
- half of a peach (cut up)
- 1 tsp. flaxseed
- 1 TBS Sunfood Maca Powder
- 1 scoop GNC Lean Shake Key Lime flavor
- 1.5 C almond milk (unsweetened)
And blended along with ice, of course.

Blueberry Oatmeal Protein Pancakes

 

bboatmealpancakes                  Weekends mean one thing to me, BRUNCH! So regardless of where I am or who’s kitchen I have access to, this lady always has some kick ass weekend brunch. This morning was no exception, although I was stuck at my parents with them gone for the weekend and me in total control of the fridge. So after scoping out my options I got a little crafty and whipped up these SUPER EASY to make, crazy delicious and incredibly filling Blueberry Oatmeal Pancakes! I think they’re a super fun, hearty brunch treat with all the fiber, flaxseed and protein you are sure to be full till dinner time but they are a healthy alternative to regular breakfast any day of the week.

Blueberry Oatmeal Protein Pancakes

2 packs of Trader Joe’s instant  whole grain blueberry oatmeal with flaxseed + plant sterols

3 cage free organic eggs

4oz of fat free vanilla or plain yogurt (I used Activa because that’s what my mom had in the house but you can use whatever you prefer, greek yogurt might be even better!)

Mix it all together and spoon it on to a non stick frying pan! This recipe should make three pretty large pancakes or six small pancakes! If you’d like to make a smaller version, I’d use one packet of oatmeal, one egg and 2 tbsps of yogurt! Yum!! Enjoy!

 

Amy’s Light and Lean Pizza

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I’m excited to announce that I have added a new category to the menu bar up top! In case you haven’t noticed, when you place your mouse over “Skinny Talk” one of the sub categories that appears is “supermarket skinny”! I decided to add supermarket skinny to the mix because I feel like it is something I’ve been over looking in the past but is an essential part to creating a happy, healthy life you love! You need to know about AMAZING products out there that can make your sweet and skinny journey even easier. I love cooking but even I have those days where I just want to run to the supermarket and grab something I can heat up quick or stick in the oven and I thought why not share my favorite healthy finds with you?! I think we could all use a break every now and then and with the scorching hot days of summer ahead of us we might not want to be slaving away over the oven for an hour all the time!

So here is my first find, Amy’s Light and Lean Vegetable Pizza. This is a great yummy treat when you want to indulge a little with out derailing your diet and healthy habits! Amy’s makes some absolutely fabulous stuff and I am all about the new “Light and Lean” line because although all their stuff is organic and some of it’s vegan and gluten free, it still has calories and fat and you really need to read your labels when buying pre-made or frozen food. Just because it seems healthy does not always mean it is! Be savvy! This individual veggie pizza was exactly what I needed after a long day and wanting something a little naughty and quick. It’s nothing terribly fancy, kind of like an adult Elio’s pizza (if you remember those) but it satisfied the craving and I felt completely guilt free about my indulgence! Amy’s Light and Lean Vegetable Pizza gets my skinny star of approval! :)

Fruity French Lentils

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I LOVE LENTILS! Seriously. In the winter lentil soup is one of my favorite comfort foods and now that it’s hot outside I needed to find a lighter, more summery way to enjoy my lentils! Inspired by a recipe I found in The Kind Diet, these Fruity French Lentils are the perfect way to enjoy my favorite beans all year round! Enjoy these at home with some Cauliflower Steaks and salad or bring them to a barbecue as a great vegan/vegetarian alternative dish. They are sure to be crowd pleasers!

FRUITY FRENCH LENTILS
1/2 cup of lentils
1 cup of water
6 large strawberries, cleaned and chopped
2 tbsp of fresh chopped basil
2 tbsp of fresh chopped parsley
1/2 cup orange juice (I made mine fresh with a juicer)
1/4 cup of balsamic vinegar
a pinch or two of salt

In a saucepan, combine the lentils and water and let boil, mixing the lentils until all the water has evaporated. Chop the strawberries and place them in your orange juice while your lentils cook. When the lentils are finished, drain out any excess water and add in your basil, parsley and OJ’d strawberries. Gently fold the berries in and top it off with your balsamic and salt before your ready to serve. This a delightful light lunch on its own or side dish but can also be combined with some tofu or seitan if you would like something heartier!

Kelp Noodles from Girl in Healthy City

Hello all! As a lover of all things healthy, delicious, and gluten free, I have been battling a most recent foodie obsession with kelp noodles. On the hunt and coming up short in finding these little guys, I was finally able to pick some up at a local Gluten Free Fair here in San Diego! You heard me correctly, kelp noodles…as in sea kelp. Kelp is a type of seaweed that is packed with more than 70 minerals and 21 amino acids. Kelp aids the body in digestion, increases metabolism, and works to strengthen bones and teeth! Kelp noodles are relatively flavorless and if eaten cold offer a crunchy consistency whereas when warm offer a more typical noodle like texture.
Here is the dish and the quick simple steps/ingredients to tasty nutritional success!

Amanda Alimo Girl in the Healthy City

Ingredients:
1 bag of kelp noodles
1 whole red pepper, chopped (high in alkaline, help balance out acids)
1/4 cup of Kalamata olives (provide healthy fats to the body)
1 container of firm tofu, chopped into eatable pieces (contain antioxidant effects)
1 can of chickpeas (high in fiber)
1 tablespoon of sesame seeds (high in calcium & magnesium)
3 tablespoons of rice wine vinegar (gluten free)
3 tablespoon of tamari (gluten free soy sauce)

Cooking:
Combine the kelp noodles, chopped red pepper, Kalamata olives, and chickpeas in a bowl. Mix in 2 tablespoons of rice wine vinegar and 2 tablespoons of tamari. Set bowl aside.
In a pan over medium heat, cook pieces of tofu with sesame seeds, remaining rice wine vinegar, and tamari until tofu pieces are golden brown around the edges.
Add tofu into the bowl set aside, mix and enjoy!

I hope you find this to be as tasty, nutritious, and delicious as I did :)
xoxo Amanda Alimo- Girl in the Healthy City

Amanda Alimo is a studying Health Coaching at the Institute for Integrative Nutrition. A recent transplant from NYC to San Diego, she soaking up the West Coast lifestyle with some sun and Namaste. Amanda is a digital savvy gal with a passion for holistic health coaching a love of writing, cooking, and teaching. You can follow all of her happenings on her blog, Girl in the Healthy City, or catch her on any of her social media pages!

Girl in the Healthy City: http://girlinthehealthycity.blogspot.com
Girl in the Healthy City Facebook: https://www.facebook.com/pages/Girl-in-the-Healthy-City/397017427062996?ref=hl
Pinterest: http://pinterest.com/aalimo29/

HEALTHY LATE NIGHT SNACKS

It’s late, I’m tired but I’m still hungry and I hate going to bed with my tummy grumbling! Can you relate? I bet you can. Late night snacking can be a real diet enemy! You’re good all day, eating healthy, delicious meals and then midnight rolls around and you’re still working or just out with your friends, hunger strikes and you’re just too tired to make a good, healthy choice! Eating junk late at night is not only sabotaging your healthy daytime diet but it can leave you feeling gross and bloated when you wake up the next morning! Here’s a little tip video I put together for you guys so that you can be prepared for those late night cravings, keep these snacks on hand and you can go to sleep with a happy tummy and wake up being really glad you didn’t ruin your diet!

Thanks for reading! I love that Go Sweet and Skinny is your go-to website for healthy living tips, vegan, vegetarian and low fat recipes and diet advice. Let me know what healthy recipes you want to see on the site and ask any questions your may have. I’m here to help!

Chocolate Raspberry Vegan Protein Shake

After my morning workout today I was really craving something cold and fruity! So I decided why not use some of the great products I sampled last night at NYC’s food fete and whip up something yummy! Combining So Delicious’s chocolate coconut milk and Manitoba Harvest’s hemp protein powder for a protein packed, craving satisfying, sweet breakfast treat! And the best part is that it takes only minutes to make!

Chocolate Raspberry Protein Shake

4 tbsp of Manitoba Harvest hemp powder
1 cup So Delicious chocolate coconut milk
1 cup frozen raspberries
Half a tray of ice cubes

Blend and enjoy! You can add bananas, strawberries or whatever you’d like as long as your base is the hemp protein and coconut milk, you’ll still get a wonderful animal product free dose of protein!

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Thanks for reading! I love that Go Sweet and Skinny is your go-to website for healthy living tips, vegan, vegetarian and low fat recipes and diet advice. Let me know what healthy recipes you want to see on the site and ask any questions your may have. I’m here to help!

3 Ah-MAZING meatless dinners

It’s that time of the week again where you try to skip your favorite carnivorous meals and live a day in the life of a vegetarian! Once again, I’m here to show you just how easy and delicious it is! So even if you haven’t been meat free all day, why not try a meat free dinner? These three simple recipes I discovered in fitness magazine are mouth watering good any day of the week! Give them a try!

COCONUT CURRY CHICKPEAS AND SPINACH
Combine 1/4 cup coconut milk, 2 cups of frozen spinach, thawed with 3/4 cup chickpeas and a half teaspoon of curry powder in a sauce pan on your stove, stir and cook it through. Serve with 1/2 cup of cooked brown rice!

PUMPKIN QUINOA RISOTTO
In a saucepan on your stove add 1 cup cooked quinoa, 1/4 cup canned pumpkin and 1/3 cup of thawed frozen peas. Stir in two tablespoons of grated Parmesan cheese, one teaspoon olive oil and one tablespoon of toasted walnut pieces. Keep stirring till everything’s warmed and enjoy!

FETTUCCINE AVOCADO
Cook up 1 1/4 cup of whole wheat fettuccine. In a separate pan mix together half mashed avocado, one teaspoon EVOO, one tablespoon chopped basil, 1/2 cup steamed cauliflower florets and 2 tablespoons of toasted pine nuts. Toss with the fettuccine and Bon apetit!

Thanks for reading! I love that Go Sweet and Skinny is your go-to website for healthy living tips, vegan, vegetarian and low fat recipes and diet advice. Let me know what healthy recipes you want to see on the site and ask any questions your may have. I’m here to help!

EASY TO MAKE FAT FREE ICING

In honor of St. Patty’s day this “Brainless Baking” segment is about how to make a fat free, fun, festive green icing for your low cal funfetti cupcakes! But you can use this recipe for all sorts of different frosting variations! Enjoy!

 

 

 

 

Thanks for watching! I love that Go Sweet and Skinny is your go-to website for healthy living tips, vegan and vegetarian recipes (from everything from appetizers to cupcakes!) and diet advice. I”m committed to helping you get skinny and live the sweet life! Please follow @gosweetnskinny on twitter, like us on Facebook and subscribe to our YouTube channel (youtube.com/user/gosweetandskinny) to keep yourself sweet and skinny 24/7. And as always, feel free to email me at gosweetandskinny@gmail.com and let me know what low fat, healthy recipes you want to see on the site, what diet books your trying and ask any diet questions your little heart desires! I’m here to help you!:)

STRAWBERRY CHIA PANCAKES

strawberry chia seed pancake

These quick and easy to make strawberry chia seed protein pancakes are delicious! I literally ate four before stopping to take a picture for you guys! Loaded with good for you chia seeds and sweet strawberries, I can’t think of a sweeter and skinnier way to start your day! These protein packed pancakes are delicious for breakfast, lunch, dinner or even a great low fat snack to help fight that late afternoon hunger. Low fat, low cal and easy to make. Your diet’s already saying thank you!!

STRAWBERRY CHIA PANCAKES

4 or 5 chopped strawberries
1 egg
1 1/2 tbsp of fat free plain greek yogurt
1 heaping tbsp of chia seeds
a dash of agave nectar (optional)
4 tbsp of oat bran

Mix all the ingredients together, adding your strawberries last and then proceed as you would with a normal pancake! Spray some pam or cooking spray into your frying pan and pour some of the batter in and flip when ready. Super easy! Super sweet! These little pancakes taste so good you don’t even need any syrup or butter! FYI, this recipe is for an individual portion so multiply as necessary when eating with others. :)

 

 

 

 

 

 

Thanks for reading! I love that Go Sweet and Skinny is your go-to website for healthy living tips, vegan and vegetarian recipes (from everything from appetizers to cupcakes!) and diet advice. I”m committed to helping you get skinny and live the sweet life! Please follow @gosweetnskinny on twitter, like us on Facebook and subscribe to our YouTube channel (youtube.com/user/gosweetandskinny) to keep yourself sweet and skinny 24/7. And as always, feel free to email me at gosweetandskinny@gmail.com and let me know what low fat, healthy recipes you want to see on the site, what diet books your trying and ask any diet questions your little heart desires! I’m here to help you!:)

LOW FAT FUNFETTI CUPCAKES

 

 

 

 

 

 

 

Thanks for watching! I love that Go Sweet and Skinny is your go-to website for healthy living tips, vegan and vegetarian recipes (from everything from appetizers to cupcakes!) and diet advice. I”m committed to helping you get skinny and live the sweet life! Please follow @gosweetnskinny on twitter, like us on Facebook and subscribe to our YouTube channel (youtube.com/user/gosweetandskinny) to keep yourself sweet and skinny 24/7. And as always, feel free to email me at gosweetandskinny@gmail.com and let me know what low fat, healthy recipes you want to see on the site, what diet books your trying and ask any diet questions your little heart desires! I’m here to help you!:)