Low-Cal Recipes That Actually Taste Good (2024)

1 Apple (shaved thin)3 tbsp. Candied almonds3 tbsp. Grated Parmesan1 1/2 C. Finely sliced kale1 Lemon juiced3 tbsp. Olive oil1 tbsp. Togarashi chiliSalt to taste
To make candied almonds, bring almonds to a simmer in water. Strain almonds and dust with sugar. Place on sheet tray in a 350-degree oven and bake until the sugar is hard and caramelized. Cool before chopping in quarters with a knife. Place all ingredients in a bowl and mix well. Serve.
SOURCE: Chef Steve Redzikowski, Oak at Fourteenth in Boulder, Colo.

1 pound chicken breast (diced)1 pound ground turkey3 ounces chipotle adobe1 onion (large)2 garlic cloves (roasted)2 garlic cloves (minced fresh)1 tablespoon onion powder1 tablespoon garlic powder1 tablespoon chipotle powder1 tablespoon chili powder1 tablespoon paprika1 cup pinto beans (cooked)1 cup kidney beans (cooked)3 cups canned Italian plum tomatoes1 cup white chicken stock1 tablespoon sriracha1 ripe avocado1 tablespoon olive oil1 scallion, chopped2 sprigs cilantro (just leaves)1 tablespoon non fat sour cream1 tablespoon low fat shredded aged cheddar (optional)Kosher saltPepper
Start by seasoning the chicken breast and ground turkey with kosher salt and pepper. Heat olive oil in a large pot over high heat, then add chicken and turkey. Cook for 10 minutes, until brown. Drain off the excess oil and add dried seasons. Remove the protein and set aside. Cook the onions and garlic until tender, about 5 minutes. Add the pureed chipotle adobe and roasted garlic. Return the meats to the pot with the rest of the ingredients. Cook over a slow simmer for 2 hours. Taste and add final seasoning of salt and pepper. Finish with sliced avocado, non-fat sour cream, fresh thinly sliced scallion, cilantro leaves and low-fat shredded aged cheddar.
SOURCE: Chef Michael Ferraro, Delicatessan, New York, NY

6 4-oz. bigeye tuna cuts, center cut6 whole wheat pitas2 each avocados, sliced thin3 tomatoes, core removed and sliced thin1/4 lb. spicy mixed lettuces (mustard greens, mizuna, arugula)1 c. sesame oil1/2 c. rice vinegar1 tbsp. mirin1 tsp. young ginger, grated2 tbsp. orange juice1 tbsp. grapeseed oilKosher saltBlack pepper
Season both sides of the tuna with kosher salt and one side with black pepper. Place grapeseed oil in a sauté pan on high heat. Once the pan is hot, add the tuna and turn the heat down slightly, searing both sides. Remove from pan and set aside.
Slice the pitas in half lengthwise and toast.To create vinaigrette, mix vinegar, mirin, ginger, and orange juice together. Whisk in the sesame oil.
Toss greens with a little of the sesame vinaigrette and place on bottom of the pita. Next, toss tomatoes and avocado with dressing and place on top of the greens. Slice tuna on an extreme bias and place on top of tomatoes and avocados. Season the tuna with kosher salt.
SOURCE: Chef Victor Scargle, Lucy Restaurant & Bar, Yountville, Calif.

1 1/2 bags of red lentils5 jumbo carrots3 fennel bulbs3 onions1 head of celery2 qts cleaned cilantro leaves and stems1/4 qt of chopped garlic1/4 qt of chopped ginger1/4 qt of ground cumin1/4 qt of ground corianderSalt and pepperOilWater
Using a food processor, chop all vegetables, ginger and garlic. In a large pot, heat the coriander and cumin. Once the spices are bloomed (heated, amplifying the flavor), add the vegetables and chopped cilantro stems and cook on low heat until soft. Pour in the red lentils and allow them to toast slightly as you mix in with the veggies. Add salt and pepper. Cover with water and cook on medium heat, stirring frequently. As the lentils absorb the water, add just enough to re-cover the contents. Cook until lentils turn yellow and soft, then add cilantro leaves and puree your mix until smooth. Heat soup and serve.
SOURCE: Chefs Ben Daitz and Ratha Chaupoly, Num Pang, New York, NY

To make this salad, create the different elements below.Cumin Yogurt 1 cup Greek yogurt 1/4 cup olive oil 2 tsp. toasted ground cumin 1 tsp. salt Whisk all of the above together to combine. Season to taste.Carrots 2 bunches carrots rinsed, ends removed 2 tbsp. olive oil 2 tbsp. honey Salt and pepper to taste Cut one bunch of carrots into bite-sized pieces (about one inch). Season carrots with olive oil, honey, and salt and pepper to taste. Roast carrots in a 400-degree oven until easily pierced by a fork or knife (about 30 minutes). Let cool to room temperature. Take the other bunch and shave with a peeler to make carrot ribbons, yielding about 1 1/2 cups carrot ribbons.Watercress One bunch watercress. Rinse, dry and trim big stems off of your watercress. Set aside.Vinaigrette 1 minced shallot 1/3 cup champagne vinegar Salt and pepper to taste 2 tbsp. olive oil Cover shallots with vinegar. Add salt and pepper to taste and olive oil. Mix all of the ingredients together and taste for seasoning. Set aside. Pistachios 1/3 cup pistachios Toast pistachios in 400-degree heat for five to seven minutes. When cool, chop finely. Set aside.Assembly Quarter an avocado and then slice each quarter into 5-6 slices. Set aside. Spoon 1-2 tbsp. cumin yogurt onto four plates. Arrange roasted carrots and slices of avocado among the four plates. Take watercress and shaved carrots and place in bowl. Sprinkle half of pistachios into the bowl. Dress with vinaigrette. Adjust seasoning with salt and pepper. Divide salad between four plates on top of yogurt, carrots and avocado. Sprinkle with remaining pistachios. Serve immediately.SOURCE: Chef Gabe Thompson, L'Apicio, New York, NY

2 slices multigrain bread1/2 grilled chicken breast sliced thin1/4 avocado sliced1.4 red bell pepper2 oz low-fat Swiss cheese1 tsp olive oil1/2 tsp honey mustard
Brush olive oil on the outside of the multigrain bread. Place on a cutting board, oil-side down, and layer 1 oz of low fat swiss on each slice of the bread. Brush the honey mustard directly on top of the cheese, which will prevent the bread from getting soggy. Layer on the chicken, avocado and sliced bell pepper for crunch, then close the sandwich.
Place the oil-side down on a preheated, 350-degree pan with a plate on top to act as a small weight.
Cook for about two to four minutes on each side, checking every minute or so for proper browning and melting. When the sandwich is cooked to your liking, take off of the heat, cut in half and serve.
SOURCE: Chef Spencer Rubin, Melt Shop, New York, NY

2 Granny Smith apples1/2 cup Splenda2 tsp cinnamon4 egg whites4 bananas, very ripe2 tsp vanilla extract2 cups whole wheat flour2 tsp baking soda1 tsp salt
Peel and dice the apples and mix them with the Splenda and cinnamon. Cook in a pot on medium heat until soft. Put the apple mixture into a mixer fitted with a paddle attachment and mix until cooled. Add the egg whites, bananas, and vanilla extract.
Leave the bananas whole and let the paddle of the machine break them up. Mix until the bananas are in small to medium chunks. Add the whole wheat flour, baking soda, and salt, and mix until combined. Do not over mix because you want to leave those nice chunks of bananas all throughout the bread. Put mix into a loaf pan lined with non-stick cooking spray and spread evenly. Bake at 325 F until golden brown, about 45 minutes.
SOURCE: Pastry Chef Kate Cowan, Delicatessan, New York, NY

4 cups of blanched and peeled edamame1 small red onion diced fine1 cup diced roasted red pepper1 cup diced yellow pepper1 tsp. lime juice1 jalapeno minced fine1 tsp. extra virgin olive oil1 tbsp chopped fresh cilantro1 tbsp chopped fresh parsleySalt and pepper
Puree three cups of edamame with 1/2 cup of extra virgin olive oil. Roughly chop the remaining cup and combine with the rest of the ingredients. Puree all together and serve.
SOURCE: Chef Chris Santos, Beauty & Essex, New York, NY

2 grilled jalapenos – peeled and seeded4 gloves of fresh garlic1/4 cup lemon juice3 tbsp. tahini2 lbs cooked garbanzo beans3 tbsp. of kosher salt
Combine all of the ingredients in a food processor and puree until you have a smooth consistency. Taste for salt once you are done.
SOURCE: Chef Tim Love, The Woodshed Smokehouse, Fort Worth, Tex.