CBR15 Bingo: Guide square
I found this book because I have been trying to eat more whole foods and be more mindful of the carbs and unhealthy fats I’m ingesting. I discontinued my subscription to the New York Times, which was my go-to resource for recipes. Now, I’m relying on a combination of googling as well as revisiting some of my old favorites.
One of the challenges I’ve encountered when looking for lighter versions of traditional favorites is to find recipes that don’t require a ton of low-carb-specific ingredients. I also don’t want to recreate food suited for children or very picky eaters. I want something satisfying with a bit of the original taste but “healthified.”
I found the Real Food Dietitian’s site while searching for an easy “Eggroll in a bowl” recipe. The recipe was excellent even when I had to substitute one of the low-sodium ingredients for the regular stuff. I followed up with the curry chicken salad, which was also delicious and exactly what I had in mind when I tried out the recipe.
Per the authors,
Real food is a focus on ingredients that nourish the body, are minimally processed, and maintain their natural integrity and quality. We believe that choosing real food as much as possible is a way to respect the dignity and health of the humans who produce it, protect animal welfare, foster more health, and cultivate environmentally sustainable practices.
The cookbook focuses on offering recipes that can be made gluten-free, dairy-free, and grain-free. I’m very lucky in that I do not have any dietary needs other than my recent desire to cut back on unnecessary fats, excessive sugar, and salt. Still, the two recipes I tried were delicious and I will make them again. My husband, who is a pickier eater than I am, specifically requested that I make the eggroll-in-a-bowl again soon.
I’m not sure if I will make any of the desserts or breakfast foods but, for weeknight dinners, salads, and snacks I can prepare ahead of time and serve up when needed, this cookbook has many options.
The authors have several of their recipes posted on their website so you can try them out before you get the book. I got this book from the library so, going forward, I will most likely use the free recipes on their site.