This recipe was inspired by the kitchen in our rental casita in Tucson, AZ.
The kitchen’s cute, but the lack of space and basic gear limited my culinary endeavours. Moreover, who wants to spend time in the kitchen when the sun is shining and the mountain trails beckon?
Still, I got a baking urge now and then although I had no supplies for baking. Which got me thinking about egg custards. Which led me, after a little research on the right ratio of egg to liquid. Which brought me to this very easy, very low-calorie dish and variations of it.
Oh, and the spouse also likes it. Also, we both agree that it doesn’t seem to matter if you use regular eggs (higher calories) or liquid egg substitute (lower calories).
It’s that season again. At a Xmas potluck lunch for my Aquafit class, the dishes filled every square inch of the table. There were so many cakes, cupcakes, muffins, and cookies, it looked like a bakery gone wild.
What’s a GF, non-dairy, dieter to do? Be oh-so very, very careful. I had four choices: marinated shrimp, barbecued chicken wings, fruit, and the GF cornbread that I had brought. Needless to say, the tooth-picked pieces of melon were my mainstay.
And, this was really just the start—I still have the rest of Christmas and New Year’s to go.
Just when I was feeling sorry for myself, I discovered this musical spoof on food sensitivities, “One More Grain,” written by Michael Bihovsky, and based on the song, “One More Day,” from Les Miz.
It made me smile; it made me laugh. Enjoy!
Yep, carrots again. But this time, instead of making them sweet and spicy, I adapted a coriander-spiced dish from NPR’s show, The Splendid Table.
I was attracted to this recipe because it
- sounded like a tummy-warming, tasty, vegetarian winter stew.
- required a lot of carrots and I’d bought a lot on sale.
- included bean protein, which is always a good and nutritious thing.
- would use up the tomato paste languishing in my fridge.
- needed fresh herbs which I actually had on hand (almost never happens!).
- would help fill up my teenaged grandchildren who were coming to dinner. (The dinner was cancelled after this dish was made, and we’ve been eating it ever since…but that’s another story.)
So I re-fashioned the recipe: eliminated the oil, used more carrots and, generally, simplified where possible. The result was delicious, had delightful grace notes of parsley, and was every bit as warm and filling as I had hoped.
Okay, okay, it’s a recycled recipe. But here’s the good news.
I shaved 11 WW points (roughly 500 calories) from the original recipe by changing one flour and eliminating the oil altogether. Thank you, applesauce, for being such a great replacement!
Using millet flour instead of rice flour not only added nutrition and cut points, it also got rid of the need for milk—another calorie savings. Millet flour, I’m learning, is less thirsty than rice flour.
Of course, the applesauce may have something to do with it, but who knows? This is the kind of mystery that makes gluten-free, low-calorie baking so intriguing…she says with a smile.
Anyway, light and delicious, this banana bread can be served as a loaf, a muffin, or a square (as shown in the photo.)
I admit it: I’m recycling. If you follow this blog, you know I write about roasted root vegetables ad nauseum* because I consider them a dieter’s best friends.
Then, to add insult to injury, I am also recycling a spice mix from Spiced Sweet Potato Round and (A Little Bit of) Squash Heaven.
It happened this way: I was staring at a 3 lb. bag of carrots and asked myself, “If that spice mix is so great with sweet potatoes and squash, why wouldn’t it be equally great with carrots?” Yes, such are the profound, metaphysical questions that mark my days.
And, happily, the universe went along because the answer was a resounding “Yes,” not only from the spouse, but also from two grandchildren (aged 13 and 14) who gave it a definitive thumbs up.
How’s your Chocolate Monster? Mine is alive and well, thank you very much.
In fact, I would say that she has been on a bit of a rampage lately. I’ve made two batches of brownies in 3 days. I eat them for breakfast, snacks, and dessert.
Breakfast! you exclaim. Brownies for breakfast?
Yup, unless you’ve got something against eggs and beans first thing in the morning. No kidding. These brownies* are not only delicious and filling, they’re good for you—high in protein, low in carbs, and low in calories.
So how can your Chocolate Monster or mine resist?
Sometimes, American expats, like myself, get together for an American Thanksgiving. Which is how the spouse and I recently found ourselves with friends, Tony and Gail, eating turkey, stuffing, cranberry relish, etc., etc., and etc.
Tony had made a delicious entrée, Spicy Squash Soup, from a recipe on Oprah’s web site where it is billed as being influenced by “the vibrant flavors of the Caribbean.”
To be honest, I’ve been in various countries around the Caribbean and never had anything that tasted like this soup. But who cares? A yummy winter soup is a thing of culinary beauty and a joy to sup forever.
Here it is then, adapted to lower the calorie count and replace missing ingredients. I forgot to buy the required Vidalia onion and celery so I used leek and carrot. Furthermore, I didn’t have “Madras-style” curry.
Did you think curry was just curry? So did I. However, in addition to “Madras-style,” I’ve now also seen a recipe that calls for “Mexican” curry! Who can keep up with such fast-moving trends?
Throw caution to the wind, I say, and use whatever’s in the spice drawer.
Recently, I checked The Joy of Gluten-Free, Sugar-Free Baking by Peter Reinhart and Denene Wallace out of the library. It is a newly published cookbook, and the title and claim—“80 low-carb recipes that offer solutions for celiac disease, diabetes, and weight loss”—sounded as if its recipes would be perfect for me and many of the readers of this blog.
The reality, however, doesn’t live up to the hyperbole, particularly if viewed through a Weight Watchers lens. If you’re a gluten-free dieter or a person with diabetic issues who has to keep your weight down, caution is in order. Here’s why.
Thick and delicious!
I’m not a winter person, but I sure do love the warm soups and thick stews that come with the season. This particular soup happened because I found discounted mushrooms whose best days were behind them, and bought 2.5 lbs. Believe me, that’s a lot of mushrooms. But I have a motto for situations like this.
When in doubt because of quantity and/or quality, make soup!
So I did, and this soup turned out to be the best mushroom soup I’d ever made: delicious, thick, comforting, low in calories, and a cinch to make. What makes it creamy? Using as little liquid as possible…
First, to my American readers, may you have a wonderful holiday with lots of terrific food and great company!
For those of you dieters who aren’t American and for those you dieters who will have to return to real life tomorrow, here are interesting recipes that focus on vegetables and beans plus an article about our food preferences.
The Carnivore’s Guide to Vegetables by cookbook writer, Marc Bittman. Bittman is great at providing a recipe and then showing different ways to alter to suit you, family preferences, what’s in your fridge and so on. Here are four recipes, each with variations.
40 Magnificent Mushroom Recipes, at the Wise Bread web site, is a compilation of recipes and great ideas for using mushrooms—for example, Vegan Mushroom Risotto, Mushroom Paté, and Mushroom Tikka Masala. Yum!
Beans, beans, and beans! Martha Rose Shulman at the New York Time has two great-looking bean recipes: Three-Bean Soup and Rainbow Quinoa Salad With Fava Beans and Herbs. I haven’t had a chance to try them, but her recipes are always good and reliable.
Finding New Tricks To Get More Satisfaction Out Of Low-Fat Foods, an article from NPR that reports on an interesting study about the thickness and creaminess of foods and how they affect our taste buds and appetite.