"Good Food Made Better"

I have really enjoyed cooking lately. After years and years of a “love-hate” relationship with food, I began my quest to modify favorite foods and recipes to yield healthier results. In the past, at times when I felt the need to drop extra pounds, I would turn to those specialty food products, guaranteed to be so disgusting you’d lose weight simply because you couldn’t stand to eat them… The alternative was to eat a deprived and boring diet – with the occasional splurge which left me feeling guilty.

I felt there had to b a better way! There must be a way to incorporate those foods I love so much into a healthy way of eating. I set about tinkering with recipes to develop healthier alternatives – lower fat, higher protein, less sugar/carbs, more fiber, etc… But without sacrificing flavor.

It has been a journey of much trial and error. Many times I’ll go through a recipe 3 or 4 times, each flop improving on the last, until I have a perfected recipe. At times, it has been more “science experiment” than anything! But I have had some great success, and I’m so happy to share.

No more “forbidden foods”, no more guilt…

Friday, August 12, 2011

Great Grains and Super Seeds

Quinoa and Amaranth seeds are slowly making their way into my cooking.  Searching for a healthier alternative to rice, I discovered these two seeds.  They both contain a significant amount of complete protein per serving, plus fiber.  Both can be used in place of rice - I have also used Amaranth in place of corn grits in my cheesy polenta.  I have also used them both in place of rice in my rice raisin custard with great success.

Both of these grains are also available milled into flour.

Please note, these seeds need to be rinsed well prior to cooking as they both have a bitter coating.



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