Healthy Ways to Remake Comfort Food Favorites
Who can resist a big scoop of fluffy mashed potatoes, or a savory slice of meatloaf? Well most of us may have grown up with these comforting foods, but we often find ourselves now having to shelve them as we go for healthier meals.
But why not do a few trade-offs and keep enjoying them?
If you think about it substituting healthy oils for lesser choices, using natural sweet choices like fresh fruit and honey, and using Greek yogurt and applesauce as good mixers instead of sour creams or mayos and cups of sugar, can go a long way to retrieving our comfort foods. Start with your favorite recipes and see how you can remodel them.
One of my aunts managed to do this with her husband’s favorite comfort food, Sunday morning pancakes. Instead of the usual flour mixes she ground old fashioned oats in the blender and used that as the base for her batter. He was pleased and so was she. She also switched to pure fresh fruit jam.
WebMD advises only eating comfort foods at meal time and stopping before you are stuffed. Boost them with healthy vegetables including fiber rich beans. For sweet recipes reduce sugar, add more fruit, and switch flour to whole wheat. WebMD shows how this works with a Rosti dish, switching butter to olive oil, using turkey bacon instead of sausage, and lower fat cheese instead of regular cheese.
Light Rosti with Mushrooms & Onions
Ingredients: eight cups frozen shredded hash browns, one teaspoon salt, six slices turkey bacon, one cup chopped onion, fresh thyme sprig, two cups diced raw mushrooms, four teaspoons olive oil, four ounces of lite cheese slices.
Add frozen hash browns to half cup water, cover and microwave until tender. Drain, salt and cool. Fry turkey bacon in canola sprayed pan. Drain and crumble. Cook mushrooms and onions until soft and mix in bacon. Heat a teaspoon of olive oil and scoop one cup of potato mixture into a pan. Flatten into a cake and brown. Flip, add sliced cheese and make sure cheese melts before serving. Recipe makes four to six servings, 360 calories per, 16.5 grams protein, 49 grams carbohydrates, 13.9 grams fat, five grams saturated fat, 33 grams cholesterol, four points of fiber, 972 mg. sodium. Calories from fat, 32 percent.
As you modify your diet be sure to check with your physician first.