Baking is not usually my thing, I find it a bit too scientific a process as compared to cooking which allows for more freedom to depart from recipes and become artistic. So most of the recipes you’ll find on this blog are for cooking main courses and side dishes rather than desserts.
That said, I love to eat baked goods such as cakes and doughnuts, items I really should try to avoid on my heart-healthy diet because of sugar and fat they contain.
So when I was approached by a public relations person for a brand called Sans Sucre which makes sugar-free and gluten-free baking mixes, I was intrigued enough by the prospect of guilt-free items that I asked for samples to try to make. (The brand name means without sugar in French, by the way.)
Cookbooks tend to become shelf clutter because most make it difficult to plan a week’s or even a full day’s worth of meals. One of the reasons I like the new American Diabetes Association cookbook, called Complete Month of Meals Collection is because of how it’s put together — recipe cards are held in a spiral binder and stacked for each meal of the day.
So you can flip through breakfast, lunch and dinner recipes and plan your day, or week if you want, making shopping easier and cutting down on food waste in the process.
The recipe cards are easy to understand, clearly listing ingredients on the front side and nutrition info for each dish on the back.
A recent British study seems to confirm something I’ve always known instinctively from my own behavior — people who don’t get enough sleep eat more sugar than those who do.
I know when I was working I regularly would get only 5-6 hours of sleep a night and so eat sugary treats throughout the day to keep going, even though the sugar energy bursts were not all that long-lasting.
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.
Those who blame sugary beverages for America’s obesity problems have often advocated for a tax on such items to cut consumption. Philadelphia enacted such a tax in January and signs are it has definitely cut purchases of sugary soda in the city.
If you’re after no salt, no sugar recipes, check my recipe page first, I tried all those and in many cases modified other people’s recipes to take out the salt, fat and sugar. I’ll be adding more recipes there shortly, so check back daily.
My e-mail inbox continues to be flooded with advice on how to eat better in 2017. I’ve written one post about this and here’s another. Cooking Light magazine has an entire guide called “Start Your Year Off Right.”
Read every label and don’t buy foods, whether at a supermarket or restaurant, if you can’t see nutrition information.
When I first met with a nutritionist to discuss health eating after my 2012 angioplasty, I brought along four pages of foods I liked to eat. She told me one by one that they were all unhealthy. Most had too much of one or more of what I call the evil triangle of American food — sugar, salt or fat.
This blog is the result of that meeting and of my attempt to keep eating foods I find tasty while cutting out the evil triangle. But it is extremely tough in a world of so many mixed food messages. That point was brought home to me by a recent piece I read on npr.org headlined 75 Percent of Americans Say They Eat Healthy — Despite Evidence To The Contrary.Continue reading “Think you’re eating healthy? Think again”