Saturday, March 5, 2011
Using some healthy substitutions and complimentary additions can boost the nutrition of the food you cook without costing you great taste.
I love making things from scratch because it’s a great way to ensure the healthiest, freshest ingredients get into my family’s food. When I control the ingredients, I control the nutritional value. Each week, I try to bake something to satisfy our sweet tooth, and most weekdays I cook dinner. It’s a little more difficult to alter a recipe for a baked good and not destroy the item, but you can do it. I think it may take a bit more baking experience to make certain changes so I’ve only done a few alterations, but the changes I have tried have become part of the recipe. In cookies, cakes and bread, I substitute applesauce for half the called-for oil. In breads, I substitute whole-wheat flour for all-purpose flour (and whole-wheat bread flour …
Saturday, January 8, 2011
Moving from days of mostly meat-based meals to a largely plant-based diet has added color, variety and energy to this almost-vegetarian's life.
When I was growing up the majority of our family dinners had meat in the spotlight. Lunch was the same. When I moved out, I went in the opposite direction and proclaimed myself a vegetarian, hoping my new lifestyle would make me healthier. But replacing my meaty meals with grilled cheese and French fries wasn’t what I was looking for. These days, after much research and education, I declare myself a happy, healthy flexitarian, or flexible vegetarian. Adhering to the definition, I eat mostly plant-based foods but occasionally eat meat, poultry and fish. My friend Stacey Geisler is a fellow flexitarian, though neither of us knew we were called this until I did some research. “I have found that eating mostly vegetarian is just an easier …
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Wednesday, January 5, 2011
Dealing with picky eaters can be unpleasant, but this mom doesn’t believe it’s worth the constant fighting.
"This isn't what I ordered," my then six-year-old said to me. It was a couple years ago at dinner, and I had placed a grilled cheese sandwich and fries in front of my son. I had made three different meals and apparently had confused his sister's with his. It was never my intention to run a restaurant, but that was what my kitchen had become thanks to my three picky eaters. I'd like to say that his comment caused some epiphany, that two years later, every evening my kids, husband and I harmoniously enjoy the same meal. But last night, I was making a peanut butter and banana sandwich for that same child. The rest of the family was eating Kentucky Fried Chicken. Richie doesn't like KFC. He doesn't like most things and is very particular about…
Erin Hill
7:58 am on Monday, March 7, 2011
Great, Joy! The soy crumbles are a good idea, too. Soy ALWAYS tastes "off" to me, but in a chili, I think it would be great with all those other flavors. Yesterday, I make zucchini bread and did half whole wheat, half white. It was a bit more dense than usual, but I warmed it up and it was great! more ›