80 Healthy Recipe Substitutions
Here at Greatist, we're always looking for ways to make our favorite foods healthier without sacrificing flavor. So we compiled a list of our best substitutions and discovered some new ones along the way. Below are our 83 (!) top picks, guaranteed to make that next meal a delicious, healthier hit. It wasn't easy taste-testing all this food, but someone sure had to. Baking hacks 1. Swapping out flour for a can of black beans (drained and rinsed, of course) in brownies is a great way to cut out the gluten and fit in an extra dose of protein, Plus, they taste great. 2. In virtually any baked good, replacing white flour with whole wheat can add a whole new dimension of nutrients, flavor, and texture. 3. Using applesauce in place of sugar can give the necessary sweetness without the extra calories and, well, sugar. 4. Don’t knock this one till you’ve tried it. 5. This gluten-free switch gives any baked good a dose of protein, omega-3s, and a delicious nutty flavor. 6. 7. 8. 9. 10. 11. 12.
Top 10 Crazy Kitchen Tricks That Speed Up Your Cooking
I would like to add that the wider the ring, the easier it seems to be. I had a titanium ring more than twice the width of the one shown in the video and it was easy as hell. My wedding ring (which is about the same size as the one in your linked video) still works, but takes more effort and can hurt if I don't leverage it JUST right. I would also like to echo the sentiments of not using your wedding ring (At least in view of your significant other). The one time I got caught doing it, my wife was PISSED. Yea, definitely the wider the ring the better. I usually just use another bottle of unopened beer.
How to Break Your Bad Cooking Habits
Find out what 4 bad cooking habits you should break Have you ever done this? You find an awesome recipe with a beautiful picture. Here are 4 bad cooking habits you should try to break. —Hilary Meyer, EatingWell Associate Food Editor Bad habit #1: You dip and sweep the flour »
What 'Brain Food' Actually Does for Your Brain
"it's just a chemical dosage that goes from your mouth to your brain" - sorry, but that is completely misleading, and in an article purporting to explain how food interacts with the brain, is downright false. It also ignores information given by the sources you actually quote. Neurotransmitters, with a few exceptions, are composed of protein-like molecules which are digested and absorbed by the gut like any other protein. The most basic knowledge of nutrition would tell you that foodstuffs are rendered down into absorbable monomers by acids and enzymes while they are still in the gut - i.e. outside the body. Even then, to enter the brain it's necessary to pass through another, more stringent selection system. This is why drug design for the nervous system is difficult - the drugs have to be either similar to a transported substance, and hence carried across, or fat soluble in order to bypass the barrier.
EatingWell: 10 Bad Cooking Habits You Should Break
By Hilary Meyer, Associate Food Editor, EatingWell Magazine Some habits can be tough to break. When it comes to cooking, you may have some bad habits that you’re not even aware of. Some may be keeping your meal just short of reaching perfection while others may actually be hazardous to your health. 1. Don’t Miss: The 2 Best Oils for Cooking (and 2 to Skip) 2. 3. 4. 5. Related: 5 Things in Your Kitchen That Could Be Making You Sick 6. Related: 3 Health Reasons to Cook with Cast Iron 7. Don't Miss: 7 Simple Ways to Detox Your Diet and Kitchen 8. 9. 10. Must-Read: How to Break 4 More Bad Cooking Habits What bad cooking habits do you need to break? By Hilary Meyer, EatingWell Associate Food Editor EatingWell Associate Food Editor Hilary Meyer spends much of her time in the EatingWell Test Kitchen, testing and developing healthy recipes. More from EatingWell:
How To Make Your Own Frozen Wraps Freezer Friendly
I used to walk the freezer aisle in envy of all of those perfectly engineered frozen burritos. How did they managed to get everything in there in so it doesn't overcook when reheated? And sealed in with just a thin plastic wrapper? Well, I dare say I've conquered it. • Proper freezing: I freeze wraps using three freezing tools. • Key Ingredients: When making wraps to reheat, I find that they need at least a little cheese, especially if they're filled with vegetables. • Reheating Gently: Let your wraps thaw in the refrigerator overnight or at least for a few hours before reheating. What are your favorite wraps to freeze? Related: Lunch Recipe: Roasted Sweet Potato Wraps with Caramelized Onions and Pesto (Images: Stephanie Barlow)
Cooking-Oil-Comparison-Chart.pdf (application/pdf Object)
You already know that Extra Virgin Olive Oil is good for you. But what do you choose when it’s time to branch out and try something new? There are a lot of cooking oils out there, and many have misleading health claims on the label. Some oils are very healthful, others not so much — and for different reasons. Why, with The Cooking Oil Comparison Chart, of course! I’ve teamed up with Andy Bellatti, MS, RD, to help answer these questions with this chart. We focused on two main factors, healthfulness and temperature-sensitivity, since some oils lose their health benefits when heated. Andy has written a post on his blog explaining the science behind our oil comparisons, so you’ll know why each oil is where it is on the chart. The Cooking Oil Comparison Chart737kb PDF, Updated Feb 22, 2012 If you’d like to share this chart on your own website or blog, please be respectful (and law-abiding) and share it simply by linking directly to this post. You may also like my other printables:
Frozen Garlic and Onion Puree « Vegetarian Perspective
Onions and garlic are rolling out of the fields and into our kitchens, and school is about to start. What do these two ideas have in common? Kids, shortcuts and planning ahead. Here’s the kid part: I am fortunate to have a child who is proud to tell anyone that he likes onions, but I know lots of families with picky eaters who will go through great pains to avoid these foods. I’ve made pastes like Thai curry and roasted chile and frozen them successfully before, so I thought I’d see what happens with the onion garlic combo in the freezer. I have an automatic ice-maker and no ice cube trays so instead I use a cake pan to freeze my purees. Once the paste is a little frozen, I score it with my pastry blade then pop it back into the freezer to firm up. After it freezes a little longer, score it again on the lines. Next fall and winter when using the frozen puree, just start with some oil in a hot pan and drop one of the squares in. Frozen Garlic and Onion Puree Recipe Ingredients: olive oil
