Bread gets a bad rap. Unfairly so.
Fad diets proclaim the dangers of carbohydrates, banishing the bread basket to the corner to sulk. But the truth is, carbohydrates provide the body with the fuel it needs for normal organ function and physical activity. Of course, quantity and quality deserve consideration; some kinds of carbohydrates are far better than others. Grains intact from foods such as whole wheat bread, brown rice, whole oats, and lesser known gems such as quinoa and bulgur, contain B vitamins, Vitamin E, magnesium, iron and fiber to help reduce the risk of heart disease by decreasing cholesterol levels and blood pressure. Continue reading
Hi. It’s been awhile. It’s as if the receding daylight hours and chilled air catapult the days ahead so that sometimes the most pleasurable activities get lost in time’s unforgiving hands. Time really does fly.
The holidays seemed to kick into high gear shortly after Halloween this year. Perhaps one of the several costumed witches that rang our doorbell that night in search of candy unknowingly casted a spell that stripped me of my multi-tasking, busy-bee behaviors that led me to this blog in the first place. As families expand, the holiday season just seems to follow suit (waistlines notwithstanding). Continue reading
Don’t play with your food. While this may be a common directive for many families at the dinner table, it doesn’t always apply to kitchen creatives determined to make baked goods both healthy and satisfying. Myself, included.
Earlier this year, Serious Eats posted an article comparing applesauce and non-fat yogurt in place of oil in boxed brownie mixes. In this head-to-head competition, yogurt created a “rich and velvety” taste and texture that rendered it the winner. The lactic acid in yogurt tenderizes the flour and helps keep baked goods moist and light, while cutting fat and calories. Continue reading