37 Delicious Ways To Eat Corn This Summer. 51 Healthy Weeknight Dinners That'll Make You Feel Great. Clam, Chard, and Bacon Pizza Recipe. How To Make Spaghetti Squash. b6957f94-3317-4a6d-bfa9-d2b6ba36c259_P.jpg (656×6428) Fad412def64e18bbe12f95311cb1583c.jpg (455×945) Cheesy Cauliflower Tater Tots. Welcome to IBIH to all of you newbies coming over from Pinterest!
Please check out the Recipe Index for more creative low carb and gluten free recipes, or head over to the Cookbook page to download The Gluten Free Low Carber! There are lots of fun conversations going on over on the IBIH Facebook Page, so I hope you’ll join us over there! You can also follow on Twitter, Pinterest, and/or subscribe to IBIH by email or RSS so you don’t miss any of the new recipes being posted weekly! I love hearing from all of you, so please do feel free to comment or leave feedback anytime! Enjoy! 83 Healthy Recipe Substitutions. Here at Greatist, we're always looking for ways to make our favorite foods healthier without sacrificing flavor.
So we compiled a list of our best substitutions and discovered some new ones along the way. Below are our 83 (!) Top picks, guaranteed to make that next meal a delicious, healthier hit. It wasn't easy taste-testing all this food, but someone sure had to. Right? Baking hacks 1. Swapping out flour for a can of black beans (drained and rinsed, of course) in brownies is a great way to cut out the gluten and fit in an extra dose of protein, Plus, they taste great. 2. In virtually any baked good, replacing white flour with whole wheat can add a whole new dimension of nutrients, flavor, and texture. 3. Using applesauce in place of sugar can give the necessary sweetness without the extra calories and, well, sugar. 4. Don’t knock this one till you’ve tried it. 5. This gluten-free switch gives any baked good a dose of protein, omega-3s, and a delicious nutty flavor. 6. 7. Noodle Knowledge. Whether you have a wheat allergy or are simply carb curious, you can wrap your fork with plenty of alternatives to traditional durum-wheat pasta.
Here's how a one-cup cooked serving of each compares: Whole-Wheat Noodles180 cal, 7 g fiber, 8 g protein A slightly nutty flavor and a dense, chewy texture make these best suited for hearty sauces such as a highly seasoned pomodoro (tomato sauce) or meat marinara. Keep an eye on cooking time, since whole-grain pasta can get mushy if it's overcooked. Soba (Buckwheat) Noodles200 cal, 3 g fiber, 6 g protein These long Japanese noodles are made with buckwheat flour, giving them a rich, earthy taste and a brown color. They pair well with mushroom and meat sauces. Cheesy Quinoa. I have discovered my new favorite dish.
I am a huge fan of Quinoa as you have seen in some of my latest posts, but this recipe has put this super grain over the top. Cauliflower Latke. Blerocks. How to Make Cauliflower Rice. This post has been a long time coming.
I should have posted it months and months ago but I really wanted to take photos of the process of making cauliflower “rice” and not just a dish with it in it. Finally, last week, after a discussion on my Facebook page about serving Beef Bibimbap over brown rice or cauliflower rice (recipe coming later this week!) , someone mentioned making cauliflower rice in big batches and freezing it. Why hadn’t I thought to do that before? I freeze everything else right? I picked up a bunch of organic cauliflower at Trader Joe’s for a great price and set up to stock my freezer and (finally) take some in process photos. OK, so let’s talk about cauliflower “rice”. Arancini (Risotto Balls) and a Rice Blog Hop.
I didn’t think I could love risotto more than I already did.
But take leftover risotto, roll it into rice balls, stuff them with cheese, bread and deep fry and you’ve got an entirely new beast. Called arancini (which means little oranges in Italian), this Sicilian specialty is a vegetarian bar snack worth trying. They’re crispy on the outside with a melty, gooey surprise in the middle. And they’re way easier to make than you may think. They require cold risotto so it’s the perfect use for leftovers (and in fact I developed this recipe for an article on leftovers for the next issue of TreeFree Food). Mac and Cheese Two. Mac and Cheese. There's probably something you should know about me, I am in love with cheese.
Seriously, everything from Gruyère to Mascarpone to Muenster to Manchego and I have tried and love basically everything minus American Blue Cheese. Add that to my love of all things pasta and you have this monster waiting at the gates tempting me with it's bad boy image. Ham-Bao-ger. Bacon Macaroni and Cheese. Ingredients Per Serving (multiply by the number of diners you have) - Dry Pasta, I just use the serving size on the box - 1-2 strips of bacon* - 1/4 tsp dry mustard powder (or prepared mustard, or garlic powder, or minced onions, or some other sharp flavor to balance the richness of the cheese sauce) - salt and pepper to taste, but don't leave them out - up to 1 tbsp flour - 1/2 cup milk (2% or whole is better than skim, but use what you have) - 1/4 cup cheese** - boiling water for the pasta *Bacon - people who lived during/shortly after the great depression have helpful wisdom about not wasting food.
This tip is from my grandma.