As a rule, I transform all my conventional cooking into a low-carbs, nutrients-rich cooking.
Like my spaghetti sauce now has 0 sugar, more tomatoes added -- and I read the labels carefully.
My curry: no sugar, bamboo, sweet potato (gives sweetness, has decent amount of carbs), onions and lots of chicken.
Spring rolls: No noodles, lots of vege, lots of vinegar on the sauce, no sugar (use stevia instead). VERY good, except for the 11g carb per rice paper, but that's it.
I generally dislike buying bottled salad dressing, so I make my own instead (adapted from Martha Stewart):
1/4 cup white wine vinegar
3/4 cup of olive oil
1 tablespoon Dijon mustard
1 garlic clove grated or crushed (optional)
salt/pepper to taste (optional. I usually only use black pepper)
Whisk mustard, vinegar, salt, garlic, and salt/pepper
Slowly whisk in olive oil until the mixture becomes thicker.
You can also use a food processor/blender or shake in a jar.
Alternative - Use balsamic vinegar instead of white wine vinegar.
I also love poaching eggs (I'm sure someone's noticed). It doesn't use any oil, its only boiled and the yoke oozes out nicely :)
Here's a great video on how to poach eggs with the world famous, Gordon Ramsey! (btw, i usually add around a teaspoon of white vinegar into the boiling water)
http://www.youtube.com/watch?v=JbAQgJF3d7E
It's not healthy to eat the egg with the yokes everyday because it has very high cholesterol. I putting poached eggs on anything including salads and asian rice dishes.
Most of my healthy cooking is vegetarian. I use a good amount of Low GI index carbs and Seafood or TVP sources with good amino profiles and low saturated fat content.
May 12th, 2011TOTALLY not doing the healthy cooking thing. At least it's not a primary focus. What -is- important in my household though is the use of natural ingredients, which in the end results in... :D !! Healthy cooking.
We watch out for salt content (signs of MSG... which sadly does taste extremely good), high-fructose corn syrup, and generally anything in the ingredients label that I cannot pronounce, or pretty much sounds like embalming fluid.
Like the look of this? http://www.facebook.com/photo.php?fbid=134208819985446&set=a.132489806824014.27355.100001889856353&type=1&theater
One of my favourite dishes my husband makes. All that's in there is pasta, heirloom tomatoes, garlic (we use a ton of that stuff; so good for you as an antibiotic and digestive aid), little bit of butter and reeeaaally good olive oil, THai chilis (also a digestive aid), onions, and fresh basil.
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Jan 3rd, 2011