It sounds incredibly simple and quick, plus now you have a new word for your cooking vocabulary.
Chicken has become my go-to meat choice now that I’ve had two stents put in during the past five years. And I’m constantly searching for more ways to cook it, as you can see on my recipe page. I recently saw this recipe for chicken paillard and I thought, what is a paillard and is it tasty?
Some people shy away from cooking fish at home because they think it too complicated. But eating fish at restaurants often means getting more salt and fat added than you want or need. So check my recipe page for a variety of fish recipes I think you can handle. Or start with this simple yet tasty way to make salmon at home.
We’re getting more than 5,000 views a month this year, on average, and January was an all-time record month for us, so thank you, thank you, thank you. And keep coming back for more, we’ll be searching out and modifying recipes to get out the salt, fat and sugar this year as well, continuing our mission to improve how people eat.
So, in the interest of giving everyone more of what they want, we just added a year’s worth of recipes to our no salt, no fat, no sugar recipe page. We’ve also segmented the page so you can zero in our poultry recipes, seafood recipes and vegetarian options.
The WebMD list has 16 triggers, as if the AARP list isn’t worrisome enough, that starts with lack of sleep and moves on to migraines (also on the AARP list), cold weather, air pollution and strong emotions!
Regular readers of my blog know I began this after having angioplasty to open an 80% blocked artery very close to my heart. Doctors told me I did not have a heart attack but had come very, very close on the day when I felt the pressure on my chest and it seemed like air had stopped reaching my lungs.
Happy 2017 low-salt, low-fat, low-sugar eating everyone, I’ll be writing about more predictions in coming days, so check back.
A new year always brings with it a bevy of new food predictions. It’s difficult to read anything food-related this week without seeing some prediction or another. I’ll be reviewing some of those here with an eye toward salt, fat and sugar, since most food outlets never do that.
The headline says most of it, old-school pizza is coming back. That means high-fat and high-salt pizza. I’d say skip it in favor of my two low-salt, low-fat pizza recipes, you can find by clicking here and here.