I found myself in a funk. I was overweight by about 50 pounds, could no longer run up stairs, had trouble leaning over to tie my shoes, was lethargic, was depressed, and had a bad case of brain fog. After floundering around, trying to fix all this with medication, great cabernet sauvignon, and chocolate cake (!), I decided that perhaps … Read more
If you tend to be on the road quite a bit, or are trying to juggle way too many things during your week, batch prep will be your new best friend.
You can keep several things prepared in the refrigerator. This will allow you to assemble “bowl meals” very quickly and either heat them up or eat them cold.
BOWL … Read more
VEGAN EGG REPLACEMENTS
TO ADD MOISTURE
Applesauce: 1/4 cup applesauce + 1/2 teaspoon baking powder = 1 egg (can also replace butter, oil) (moist/heavy cookies, brownies, cakes, muffins)
Bananas: One small mashed banana = 1 egg (moist/heavy brownies, muffins, cakes; adjust sweetening in recipe)
Canned Pumpkin: 1/4 cup = 1 egg (moist/heavy cakes, muffins, cupcakes, bread)
Tomato … Read more
Here’s a rough look at the foods I have in my kitchen. There are times I run out of something and don’t replace it until a particular menu or recipe comes up that’s on slow rotation, but I’m lucky enough to have a walk-in pantry, so I can afford to stock up.
Brown rice (short grain, … Read more
Nothing like going low sodium to suddenly realize just how much one has been depending on salt and salty condiments for flavor 🙁
That said, it became a fun challenge to figure out how to do it…and the answer is “Bump up the strong flavors.”
Here are my favorite (currently!) no-salt seasonings:
TOMATO-BASED Sun-dried tomatoes, salsa+cilantro, tomato sauce-fennel-bay-saffron, tomato sauce+low-fat … Read more