Low-Fat Pesto

 This is a low-fat version of pesto. It is pretty tasty considering there is no where even close to the normal amount of cheese, oil and pine nuts in it. I used Organic Better than Boullion vegetable base because it has no msg. Since this is not a low-sodium bouillion, I did not add any additional salt to the recipe. I used xanthan gum to thicken it up to produce the same consistency as regular pesto. Xanthan gum is a plant-based bacteria used as a thickener. My husband bought it from our favorite store Brooklyn Kitchen to see if he could make homemade ice cream lower in fat. So I am going to start experimenting with it as I continue on my cooking escapade. I will be serving this pesto tonight over halibut and broiled treviso.

Makes about 3/4 cup sauce.
ww points = 2 pts per 3 T

Stir-Fried Ginger-Sesame Bok Choy and Seitan

Tonight I decided to use the bok choy from my CSA and attempted to cook seitan for the first time. I have had this "wheat meat" before,  I just never cooked it. Anyway, I used the ginger-sesame dressing that Heidi Swanson uses in her Otsu recipe. This recipe is in Super Natural Cooking, a beautiful cookbook full of healthy recipes and a staple in my kitchen. The only thing I changed was the addition of garlic. This dish is filling and healthy.

Serves 4.
WW = 10 points per serving (with rice)