In my recent post on the Blood Group Diet, I mentioned that my eating approach has evolved over the past few years. The same can definitely be said about my cooking style. For a long while after I decided to clean up my eating habits in 2004, I steered clear from recipes which contained “unhealthy” ingredients like butter, sugar, all-purpose flour, copious amounts of oil or cheese, etc. While I’m still all for healthifying recipes, I think there comes a point with certain dishes where you have to draw the line. Otherwise the entire dish loses its appeal and only fuels the stereotype that healthy food tastes like cardboard.
If you want to make a dish that still tastes great while delivering health benefits, it’s all about striking a balance with your ingredients: a little bit of the real deal (e.g. butter/sugar) combined with more nutritious ingredients. With that in mind, I wanted to share 2 culinary hits from this week:
The whole recipe calls for 1 tablespoon of butter & 2 tablespoons of all-purpose flour, which really doesn’t work out to much per serving. Yet even that little bit adds so much flavor and decadence. And between the wholewheat pasta, mushrooms and Greek yogurt, it sounds pretty healthy to me. I did make some changes along the way including:
- Greek yogurt instead of sour cream
- Balsamic vinegar instead of Worcestershire sauce
- Whole-wheat penne instead of noodles
- 4 tablespoons of wine instead of 2
I’m already looking forward to making it again! The second dish is more on the sweet side: A Citrus-Walnut Oat Bran Loaf:
I used my go-to recipe for Citrus Oat Bran Loaf as it always turns out great, but threw in some walnuts instead of raisins this time round. Yep it contains oil & sugar, but there’s also oat bran, wholewheat flour and heart-healthy walnuts. It turned out extremely, for lack of better word, moist…and tasted as legit as it looks :).
Where do you draw the line at healthifying recipes?
What’s been a culinary hit for you this past week?