Comments on: Making Recipes Healthier

By: Cinnie Martin

Cinnie Martin — Sun, 23 Feb 2014 20:45:18 +0000

I add rolled oats, wheat or grated vegetables whenever possible. I also like to replace potatoes with sweet potatoes or butternut squash. As for soups I like to use red lentils or pearl barley as a base.

By: cilegna

cilegna — Tue, 14 Jan 2014 15:45:10 +0000

I sub fat free evaporated milk for heavy cream or half-n-half in many recipes. It provides the creaminess without all the fat and calories.

By: Shawna C

Shawna C — Mon, 13 Jan 2014 15:26:01 +0000

I usually substitute about a third of the white flour in a recipe for whole wheat; I use low-fat (5%) sour cream, and reduced fat peanut butter and cream cheese; I cut the oil in most baked goods recipes; I reduce the amount of sugar in baked goods and use brown sugar (I think it’s probably just as bad for you as white, but using brown seems to allow me to use less); I almost never use cream and add milk or coconut milk instead, depending on the recipe; I sneak grated or finely-chopped veggies (and sometimes fruit!) into things like meatballs, meatloaf, and chili, even if it’s not part of the recipe; I often use ground turkey or chicken in place of beef or pork.

My big challenge is my son has a severe egg allergy, so I’m always on the hunt for tasty, healthy, egg-free recipes. The cauliflower crust, for example, is something I’d love to try, but I’m not sure how to make it egg-free and still hold together.

By: Nan

Nan — Sat, 11 Jan 2014 13:54:42 +0000

One thing I’ve started doing is getting butter infused extremely high quality olive oil at a specialty shop in Lincoln, NE, Oliverde. I use it to grill salmon fillets, along with some dill, lemon and onion salt. The same store also carries various infused balsamic vinegars, and I love to get the mission fig and pour a little over red tomatoes or a crisp fresh vegetable salad instead of dressing with oil.

I try to eat high fructose corn syrup almost NEVER – which is a challenge – but being single makes it a little easier. It means making most things at home from scratch. There is some medical research that indicates it’s possible that HFCS contributes to gout, among its other disadvantages to overall health. I’m convinced I’m chemically addicted to sugar, and I think for me that eating HFCS may trigger a craving.

By: Sarah

Sarah — Fri, 10 Jan 2014 14:48:32 +0000

I’ve been using a cauliflower “cream” sauce if I crave Alfredo. Boil or roast cauliflower, blend with a touch of milk, a bit of chicken broth, garlic and the tiniest bit of Parmesan. I can’t believe how delicious it is!!!

I also just bought a spiralizer and made zucchini pasta, this is great for me as I’ve been feeling punky when eating wheat and rice noodles while good for some things dust don’t make me happy with pasta. The zucchini noodles are amazing. Tonight I’m trying sweet potato noodles with roasted pecans, roasted butternut squash and cranberries.

By: Gee

Gee — Fri, 10 Jan 2014 04:04:23 +0000

Lowering sugar amounts in baked goods usually works fine. If a recipe asks for 1 1/2 cups of sugar, I might use 1/2 cup of brown sugar…or substitute honey or maple syrup. It really makes very little difference, amazingly.

By: TK-Betsy

TK-Betsy — Fri, 10 Jan 2014 01:22:36 +0000

So many good ideas! Thanks, Aparna!

By: TK-Betsy

TK-Betsy — Fri, 10 Jan 2014 01:21:28 +0000

Adding fiber is a great thing to think about it. Thanks, Lena!

By: TK-Betsy

TK-Betsy — Fri, 10 Jan 2014 01:19:49 +0000

Of course, portion control is good!! Some extra veggies aren’t bad, either!

By: TK-Betsy

TK-Betsy — Fri, 10 Jan 2014 01:18:08 +0000

Yes, Heather! It’s all about balance. And cheesecake.