OK In Health - Bliss Nutrition & Weight loss

How to Remake your Old Favourite Holiday Recipes - December 2016

By Shannon Bliss

better butter

Simple tips on how to remake your old favourite recipes…just in time for Thanksgivin

 

This is simpler than you would think…

When I look at any recipe I look for good healthy ingredients.

 

If a recipe calls for margarine I substitute it for butter and if it calls for vegetable oil, I switch that to olive or coconut oil. Depending on what flavour I’m trying to achieve.

 

So here is a quick list of substitutes:

 

Margarine – butter

Vegetable oil – olive or coconut oil

Lard or shortening - butter

White flour – whole wheat, spelt, quinoa…there are many to choose from now, just check the consistency of them…sometimes a blend is best.

Quick oats – large slow oats or quinoa flakes

Sugar – raw cane sugar (this can safely be cut in half)

Sweeteners (Yuk – chemicals) – better to use sugar…don’t let the ads fool you!

Corn syrup (so bad!) – Agave nectar, maple syrup, applesauce

Table salt – sea salt

Milk (some people have a hard time with lactose) – try almond milk

 

Check to make sure your baking powder and soda does not have an aluminum base – you want to be able to remember how to bake later in life!

 

Ground beef – ground turkey (I just made a shepherd’s pie with turkey – delicious!)

 

Remember it always tastes better from scratch…and your family will be healthier!

If you have a recipe that you want reworked, send it to Shannon  and I’ll see what I can do.

 

Happy cooking!




Shannon BlissShannon's Bio: Shannon Bliss, CNP, ROHP is the founder of Health is Bliss, a busy Holistic Nutritional Practice in Kelowna, B.C. As a Holistic Nutritionist, she looks for the root cause of health imbalances in order to give the body the raw materials it needs to help it heal. Shannon has a passion for health, fitness, the outdoors and creating her own skin care products. Website: www.healthisbliss.ca 250-801-2798 - Email


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Recipe
Tuscan Leek, Potatoe & Bean Soup
Category: Soup
Description: Welcome those crisp winter days with a pot of hearty Tuscan bean soup. Leeks are a unique combination of flavonoids and sulfur-containing nutrients, the allium vegetables belong in your diet on a regular basis. Like their allium cousins, onions and garlic, let leeks sit for at least 5 minutes after cutting and before cooking to enhance their health-promoting qualities.
A good source of dietary fiber, leeks also contain goodly amounts of folic acid, calcium, potassium, and vitamin C. Easier to digest than standard onions, leeks have laxative, antiseptic, diuretic, and anti-arthritic properties.
Leeks contain many noteworthy flavonoid anti-oxidants, minerals, and vitamins that have proven health benefits.
Leeks are low in calories. 100 g fresh stalks contain 61 calories. Further, their elongated stalks provide good amounts of soluble and insoluble fiber.
Laboratory studies show that allicin reduces cholesterol production by inhibiting HMG-CoA reductase enzyme in the liver cells. Further, it also found to have anti-bacterial, anti-viral and anti-fungal activities.
Allicin also decreases blood vessel stiffness by release of nitric oxide (NO); thereby bring reduction in the total blood pressure. It also blocks platelet clot formation and has fibrinolytic action in the blood vessels, which helps decrease overall risk of coronary artery disease (CAD), peripheral vascular diseases (PVD), and stroke.
Leeks are great source of minerals and vitamins that are essential for optimum health. Their leafy stems indeed contain several vital vitamins such as pyridoxine, folic acid, niacin, riboflavin, and thiamin in healthy proportions. 100 g fresh stalks provide 64 µg of folates. Folic acid is essential for DNA synthesis and cell division. Their adequate levels in the diet during pregnancy can help prevent neural tube defects in the newborn babies.
In addition, leeks are one of the good source of vitamin A (1667 IU or 55% of RDA per 100 g) and other flavonoid phenolic anti-oxidants such as carotenes, xanthin, and lutein. They also have some other essential vitamins such as vitamin C, K, and vitamin E. Vitamin C helps body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals. Further, its stalks have small amounts of minerals such as potassium, iron, calcium, magnesium, manganese, zinc, and selenium.
Often overlooked in leeks is their important concentration of the B vitamin folate. Folate is present in leeks in one of its bioactive forms (5-methyltetrahydrofolate, or 5MTHF) and it is present throughout the plant (including the full leaf portion, not only the lower leaf and bulb).
Fresh leeks should be stored unwashed and untrimmed in the refrigerator, where they will keep fresh for between one and two weeks. Wrapping them loosely in a plastic bag will help them to retain moisture.
Tips for Preparing Leeks - Cut off green tops of leeks and remove outer tough leaves. Cut off root and cut leeks in half lengthwise. Fan out the leeks and rinse well under running water, leaving them intact. Cut leeks into 2-inch lengths. Holding the leek sections cut side up, cut lengthwise so that you end up with thin strips, known as the chiffonade cut, slicing until you reach the green portion. Make sure slices are cut very thin to shorten cooking time. Let leeks sit for at least 5 minutes before cooking.
With a more delicate and sweeter flavor than onions, leeks add a subtle touch to recipes without overpowering the other flavors that are present. Although leeks are available throughout the year they are in season from the fall through the early part of spring when they are at their best.
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