Post # 47
lolot What Moonbear17 said. When you take the fat out of something, they add crap to make it taste better (also consistency). If you look at the label of most non-fat yogurts, I think the 3rd ingredient is usually sugar. Just read the labels. For breakfast most mornings, I have a handful of pistachios and some yogurt with a few blackberries.
Here are the ingredients in my full-fat, mostly grass fed yogurt:
PASTEURIZED ORGANIC WHOLE MILK, ORGANIC SWEET CREAM BUTTERMILK, LIVING YOGURT CULTURES: A. ACIDOPHILUS, L. BULGARICUS, S. THERMOPHILUS AND BIFIDOBACTERIUM LACTIS
Here are the ingredients on a yoplait light blackberry yogurt:
Cultured pasteurized Grade A Nonfat Milk, Blackberries, Modified Corn Starch, Sugar, Kosher Gelatin, Citric Acid, Tricalcium Phosphate, Natural Flavor, Aspartame, Potassium Sorbate added to maintain freshness, Acesulfame Potassium, Blue #1, Vitamin A Acetate, Red #40, Vitamin D3.
Post # 48
I am horrible about eating healthy. My husband is really good but it’s not that he cooks really yummy healthy food, he just doesn’t mind eating things that don’t taste very good. Like he will buy dry beans, boil them, check them and discover they’re only half cooked, but eat them anyway (with no seasoning whatsoever) because he’s hungry and doesn’t really care. I just can’t do that.
I really want to try this spaghetti squash thing now.
My best trick is pretty simple. I just double (or triple) all the veggies in recipes. Especially stir fry/chili/shepherd’s pie. If I’m buying a frozen meal, I always pair it with an extra bag of frozen veggies that will go with it then just throw it all in together to cook. Easiest thing in the world.
Post # 49
commenting to follow!
I eat gluten free, but so many of those products are loaded w sugar, so i am a big fan of veggie substitutes. If you throw cauliflower in the food processor, then cook it in the microwave for about 8 mins and add an egg and some cheese you get a great “crust” you can use for pizza, burritos, etc.
I also looove lettuce wraps!
Post # 50
Flourless, Eggless, Butterless PB oatmeal cookies. They are delicious!
- 1 cup creamy or chunky peanut butter
- 2/3 cup packed brown sugar (dark or light)
- 1 1/2 teaspoons vanilla
- 2/3 cup applesauce
- 2/3 cup oats
- 1 teaspoon baking soda
- 2/3 cup chocolate chips
Preheat oven to 350 deg. F.
Mix in all the wet ingredients until well blended. Add in dry ingredients until mixed (if the batter seems really wet, add in some more oats). Fold in chocolate. Scoop out onto a parchment paper lined baking sheet (regular cookie style). Push in the top of the cookies with a spoon to help them spread a bit. Bake for 9-13 mins, until the bottoms are a dark as you like them (they will still be fairly moist so the bottoms are a better indicator of doneness). Let cool/set for a couple minutes then dig in!
They are best served the day of (but they don’t last long becasue they are delicious!)
My next few batched of these will be trying out different nut butters and to try toasting the oats before mixing them into the batter.
Also…..subbing in Nutella for the peanut butter doesn’t work. Not that I tried that or anything 🙂
Post # 51
Mashed Cauliflower instead of mashed potatos, Whole wheat pasta, ground turkey instead of ground beef – Just to name a few 🙂
Post # 52
spirallized zuchinni or carrots instead of pasta, portabella mushroom caps as mini pizza crusts, greek yogurt for sour cream, sweet potato for potato, rolled or steel cut oats for instant oatmeal.
Things that i refuse to substitute for “healthier” versions- cheese, low fat cheese is just gross and I’m a firm beleiver that cheese should be enjoyed in it’s full fatty goodness. Beer. Light beer is just silly- maybe if it’s a hot summer day and I’m thirsty, but otherwise, no light beer!
Post # 53
Mine might have already been said I’m sure but I’ll add them anyway.
– ground turkey instead of ground beef
– Greek yogurt whenever possible
– coconut oil instead of regular oil
– added veggies whenever I can
Post # 54
I love this recipe when I’m craving something crunchy and salty.
Exactly How I Roast My Chickpeas.
I’ve also been making these peanut butter balls, although I alter the recipe a bit. I don’t use any graham crackers and I once used honey instead of the syrup. I defnitely think they taste better with the honey.
The Perfect Snack- Oatmeal Peanut Butter Balls
Post # 56
- Wedding: April 2014 - Italian Villa
@iarebridezilla: I like to throw a handful of spinach into just about anything- pasta sauce, soup, etc. You don’t really taste it after you have wilted it, but it’s great for you! Instead of using cream in a recipe, I’ll use skim milk and add some flour as a thickener (just be sure to cook it for a few minutes so you don’t have a raw flour taste!)
Post # 58
I absolutely love Caesar’s Salad- but it’s soooo unhealthy due to the large amounts of mayo.
I tried a Jamie Oliver recipe for the dressing that is FANTASTIC- You blend 2% Greek yogurt with anchovies, garlic cloves, parmesan, olive oil,& some lemon juice. Voila!
Also, I tear up a heary loaf of whole wheat bread and roast the chicken on top of the bread…that way, all the chicken juices infuse the bread with flavor. It is freakin amazing, if I do say so myself.
I have served this many times and no one can tell it hasn’t been made with the regular fatty dressing.
Post # 59
That cauliflower rice idea is amazing!! I’m into this, cause I love stir frys but I have to cut down on my rice.
Would you mind explaining what you do? Do you just grind up the cauliflower and use that straight? Or do you cook the cauliflower a bit?
Post # 60
Comenting to follow 🙂
But I also like replacing potato with cauliflower especially mash 🙂
Post # 61
- 1 large head cauliflower (approximately 15 to 16 ounces of florets), riced
- 1 piece fresh ginger root, peeled and grated
- 1/2 teaspoon kosher salt
- 1/4 cup unsweetened, shredded coconut
- chopped scallions for garnish (optional)
- Preheat oven to 425F. Trim cauliflower and place florets in the food processor. Pulse until rice-like consistency is achieved (For a detailed tutorial, click here.)
- Transfer “rice” to a mixing bowl and use a microplane grater to grate fresh ginger into rice. Add kosher salt and mix until well combined.
- Spread rice out on two (unlined) baking sheets so it is in a single layer. Place in the oven and cook for 15 minutes, tossing rice at least once during cooking.
- Remove from oven and mix in unsweetened, shredded coconut until well distributed. Transfer to a serving dish, top with chopped scallions and Enjoy
I make a bunch at once and then freeze them 🙂