Tag Archives: vegetables

Ratatouille

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Friends, this is more than just a movie about a mouse who can cook. This is a delightful meal that hopefully will become a weekly staple in our home. I’m blown away by it!!! So we went back to our Annie’s box of Organics last week. At some point in November, I had cancelled my subscription. I had some issues with the box.

The cons:
1. we get berries but never enough for the size of my family so the one box of blueberries goes the first day we get the box.
2. the box can sometimes get repetitive and we get the same vegetable a couple of weeks in a row (i.e. potatoes…and we really don’t eat potatoes, so that gets annoying)
3. some of the items in the box doesn’t have to be organic so we’re paying organic prices for some veggies we really can get cheaper elsewhere (i.e. avocados)
4. we don’t get to choose what we get.

We thought we had gotten to a place where we had explored most of what the box was going to give us and really we were veggie-savvy enough to go to Whole foods, or Publix or any other market and get whatever vegetables and fruits we wanted for the week without having someone else pick it for us.

RESULTS… The variety declined. Even though we would only get one little box of berries every other week, at least we were getting a box. We’d go to Whole Foods every week and rarely can we find organic berries. At least at our store. They’re simply not available. So we’d end up not eating berries at all instead of our one little box that we all enjoy thoroughly!
And then we started falling back on the most comfortable dishes…our cabbage soup, our salmon with cauliflower and asparagus, our veggie tray…but week after week we were eating the same meals and I even found myself going back to my blog to re-discover some of our own recipes because I didn’t know what to buy at the store.

THE SOLUTION:

January 7th we went back to our box. I went online and found that in the 2 little months I had strayed they had started a new box that they call the Paleo box. (Note: we are not on a Paleo diet but what I like about the Paleo box is that it excludes potatoes, which we rarely eat and don’t care to get in our box). So that was a good solution to one of our box complaints. And I also realized I could tweek my box however I wanted. If I want to add berries, I can pay a little more for that. If I’ve gotten one veggie too many weeks in a row, I can email them and ask them to substitute it with another item for the following week. There are options, I was just not exploring them. Of course I still have to go to the store and buy certain staples that didn’t come in my box. But I just simply love having my refrigerator stocked with veggies and fruits week after week and once I have them at the house, we eat them. Whereas for the last couple of months, I was buying fruits and vegetables of course because that is the main source of our diet, but I was actually being more repetitive when I was choosing them for myself, getting less variety (meaning less sources of nutrients) and always trying to remember what we would get in the first place. I feel like I have reconnected with my greens again and it feels wonderful!

But best of all… I discovered that I love having vegetables in my home that I did not choose at the store. WHY??? Because it forces us to use that vegetable before it spoils, and therefore look for recipes around that vegetable. That has proved easier for us than choosing a recipe and buying vegetables for that recipe. With 2 kids, 1 on the way, and work…we don’t have time to sit in front of a computer and browse through random recipes. But what is easier is googling – “eggplant recipes” and finding something that fits with our lifestyle.

And that is where our Ratatouille was born!! Ratatouille is basically a baked dish of layered vegetables. Yesterday we had an eggplant sitting in the fridge from our box last week (one of the only remaining vegetables in the fridge) and I told Orlando we had to use it. He browsed some recipes and decided to make the Ratatouille. Luckily we also had Shitake mushrooms from the last box and got heirloom tomatoes in the new box…ingredients that go into ratatouille. As usual, Orlando took what he liked from different recipes and came up with this…

Here is the recipe:

1 large Onion (sliced)
1 large eggplant (skin-on and in 1/2 inch cubes)
2 or 3 large tomatoes (thinly sliced)
2 cups mushrooms (sliced)
2 or 3 zuchinni (evenly sliced in rounds)
6 cloves of garlic (chopped)
salt/pepper
olive oil
parmesan cheese
1/2 large red bell pepper (chopped)
1/2 large green bell pepper (chopped)

Instructions:
– Preheat the oven to 375
– Chop and slice the veggies
– Saute the onion, mushrooms, and bell peppers in little olive oil adding salt and pepper
Make sure to not saute for too long. We are just trying to cook them down a bit, we don’t want them caramelized. I’d say 5 min max. Then set aside in a bowl.
– Now saute the eggplant in olive oil for about 8 minutes. The eggplant tends to soak in the oil, but don’t go over-board with olive oil either. Then when the 8 minutes are up, add the fresh garlic and saute for another 2 minutes. Don’t forget to add salt and pepper while cooking!
-In a baking dish arrange just over half of the eggplant mixture
covering the bottom
-now layer the zuchinni slices on top like you are making a lasagna
-lightly oil and salt the zuchinni
-Now do the same with the tomato slices. Layer them on top of the zuchinni slices covering the top like you are making a lasagna. Add Salt and pepper to the tomatoes.
-Now layer the onion, mushroom, and pepper mixture on top of the tomatoes.
– Add a nice bit of parmesan atop the mixture
– layer remaining eggplant
– layer remaining zuchinni
– layer remaining tomatoes
– layer remaining onion mixture
– Add parmesan
– Place foil on top and bake for 45 minutes

We served this on whole wheat cous cous, but I think that quinoa or millet would be great too. The texture of the cous cous was awesome with the veggies.The cooking time on this dish is 45 minutes, which is a long time…but Orlando says that its not a labor intensive meal because there aren’t that many ingredients. I would suggest, if you are pressed for time, preparing it on a Sunday night so that you only have to put it in the oven the next day. I loved it so much I can’t wait to have it for lunch today and give it to the boys for dinner!

We hope you can enjoy it as much as we did!

I finally mastered the art of making Quinoa!

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Friends, learning to make that perfect Quinoa has been a long process for me. My husband is the chef. That’s just the way things are. But I have certain responsibilities in the kitchen, simply because I have to feed my children usually before he gets home. So making Quinoa has fallen square on my shoulders. Since that is the type of food that is made in larger quantities, Orlando usually uses “my” cooked Quinoa for his recipes. And its always something. Its too bland, or  too mushy, or too hard…I just hadn’t quite tweaked it. Until now!!!! I finally figured out what I had been doing wrong!!!!!!! YAY!!!!

Here is the issue…certain quinoa boxes will tell you to add 2 cups of water per cup of quinoa, others will tell you 1 1/2. Some Quinoa recipes recommend rinsing the quinoa and others don’t. I read about it and feel that you should rinse your Quinoa because it contains Saponin – and that creates a bitter taste. When you rinse it you remove that thin layer of Saponin that it has.

But if you add 2 cups of water after rinsing the Quinoa…now you’ve got yourself some mushy quinoa!!! Too much or too little water creates a huge problem for those little grains and of course, I have fallen victim to both scenarios! Until now!

So here is my perfected Quinoa recipe. 

  • 2 cups of Quinoa
  • Rinse quinoa in water and drain the water as best as you can
  • then add about 1 cup of water or chicken broth (I like broth better) per cup of Quinoa.  When I say about 1 cup its because I put in a generous cup – more than 1 cup but less than 1 1/2. But somewhere in that range.
  • Add whatever you want – carrots, zucchini, peas, garlic cloves, cinnamon stick, raisins, broccoli …any veggie you want.
  • Bring to a boil
  • Put a tight lid on and bring to a simmer for 15 minutes – and DO NOT OPEN THAT LID AGAIN!!!!! Let it cook!!!!! When it beeps, you will have a fluffy Quinoa. AT LAST!

My husband made the Fried Quinoa with kimchee recipe the other day at home and actually told me that the Quinoa was cooked perfectly! But I didn’t make enough so he asked me to make 1 more cup… I was scared my success was a one time wonder but sure enough the second batch came out as good as the first! The recipe came out so spectacular that we may actually post a take 2 round of this recipe because Orlando tried it for the first time on video with you all and now he has really perfected it. So keep your eyes peeled!

NOTE:  I couldn’t end this post without elaborating a little bit more on adding veggies to your Quinoa. It is not necessary to do so, however, I strongly believe you should never pass up the opportunity to pile on veggies to your meals.  Especially, if you are a beginner eating vegetables, or just aren’t so crazy about them…. chopping them up into little pieces and adding them to things like Quinoa makes them an insignificant part of the meal from a taste perspective…but all their fiber and nutrients and minerals are making a significant impact in your body. So, be bold. Add vegetables any where you can. Your eggs, your pizza, your quinoa….aim to have at least 1 vegetable with every meal. You won’t regret it, and you may even start liking them if you don’t already!!!!!!!!!!!! Never stop PILING ON THE GREENS!

This veggie recipe deserves its very own post!

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I’ve mentioned this veggie recipe in two different posts but it is such a good and simple recipe that I don’t want it to get lost or ignored in the other posts. PLUS, Orlando has added a new ingredient and it must be shared!!!!!

Its simple.

Asparagus, Leeks and Onions

  • chop 1/2 bunch of asparagus into 1 inch pieces. (to avoid the stringiness of the asparagus, break off the bottom portion of the asparagus)
  • 2 small Leeks or 1 large Leek, thinly sliced
  • 1/2 an onion chopped into small pieces
  • Sautee with olive oil, salt and pepper for about 7 minutes in a pan at high heat (maybe an 8)
  • The bottom of the pan will start to crust up. Then drizzle a little bit of marsala wine (about 2 ounces or less) on to the pan. Then you deglaze the vegetables (mix in the vegetables and wine with the crust for a delicious flavor)

But last week, Orlando added Brussel Sprouts to the mix. WOW! Delicious.

Brussel Sprouts were NEVER on our grocery list. But of course they came in our Annie’s box one day and we were forced to try it. My first impression was…they’re ok…but I wasn’t inlove. That soon changed. The more often Orlando cooked them, the more I liked them. They are now a staple in our home. If you’ve never had Brussel Sprouts and are hesitant to taste them, I suggest making them in this recipe for your first try. I think you will be pleasantly surprised!!!!

So the recipe remains the same except that I have incorporated the brussel sprouts in it:

  • 1/2 a portion of brussel sprouts, cut off the bottom part, and cut in quarters.
  • chop 1/2 bunch of asparagus into 1 inch pieces. (to avoid the stringiness of the asparagus, break off the bottom portion of the asparagus)
  • 2 small Leeks or 1 large Leek, thinly sliced
  • 1/2 an onion chopped into small pieces
  • Sautee with olive oil, salt and pepper for about 7 minutes in a pan at high heat (maybe an 8)
  • The bottom of the pan will start to crust up. Then drizzle a little bit of marsala wine (about 2 ounces or less) on to the pan. Then you deglaze the vegetables (mix in the vegetables and wine with the crust for a delicious flavor)
  • Last step is to put a lid on the pan for about 2 minutes. Then take off the heat and VOILA! (the reason we add this step is because those last 2 minutes steam the brussel sprouts and soften them to perfection!!)

Not only is the recipe delicious, but you are now incorporating 4 vegetables as your side dish to your plate. This means vitamins, minerals, fiber, folate, antioxidants…health!!!!!

We hope you enjoy it!!! Let us know in the comments section if you made this recipe and what you thought about it! Also, don’t forget we will be answering questions once a week so don’t be afraid to ask!!!!!!

 

Spicy Quinoa Kimchi Fried Rice

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healthy alternative to fried rice

healthy alternative to fried rice

What we used:

  • 3 cups Quinoa
  • 2 cups frozen vegetables (stir fry mix) chopped
  • 1 fried egg per serving
  • 1 tbsp ginger
  • 2 tbsp garlic
  • 3/4 of a bottle of kimchi
  • (reserve some of the liquid from the kimchi)
  • 1/2 onion
  • Sauce – 2tbsp liquid aminos, 1 tbsp honey, 1 tbsp oyster sauce, 1 tbsp rice wine vinegar, dash of red pepper flake – mix well (add to taste, we probably used 1/4 of what we made)

I’m reading a new fascinating book “The Body Ecology Diet” and I’ve discovered the benefits of cultured vegetables. Cultured vegetables are vegetables that are left to “ferment” in an air tight container for several days allowing healthy bacteria to form. During this fermentation period, the friendly bacteria reproduces and converts sugars and starches to lactic acid.

They become rich in lactobacilli (what we know as “probiotics”) and enzyme, vitamins A, B, and C and turn into an alkaline-forming food. In English, this basically means it is a food for health and longevity!!!!!

Among the benefits listed for cultured vegetables are:

  • Help re-establish a healthy inner ecosystem.
  • Great for weight loss
  • Improve digestion
  • Help eliminate sugar cravings!!!!!
  • Help cleanse your system
  • Great for your skin.

The Body Ecology has some basic recipes for making your own cultured vegetables, and if you make them in batches and eat it everyday, it is a much cheaper alternative than taking probiotic supplements. We plan to make them at home, but haven’t gotten around to it yet…so I went to Whole Foods looking for some ready-made cultured vegetables that I could try in the meantime.

What I found was Kimchi. Its a Korean condiment -basically fermented cabbage and other vegetables, with a mix of salt, vinegar and other spices. It was the only cultured vegetable food I found in the store. I bought it, brought it home and a little scared, tried it! I actually liked it and since I bought have used it in my scrambled eggs in the morning, in my salads for lunch, and in the quinoa fried rice Orlando made.

I posted this video of Orlando making the quinoa mainly because it was his first time making it. I thought it would be great for you to see how he creates his meals. He’s always trying new things and changing his mind and sometimes the meal isn’t working out and he figures out how to save it! I think its pretty cool to see his process…and at the end he always comes through.

So for now, Kimchi is a big star in our home but stay tuned….we will be making our own cultured vegetables very soon!!!!!

 

Simple, Fast and Delicious Healthy Dinner Recipe

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Once a week, usually on Mondays, but this week yesterday, Orlando calls me on his way home from work and says, I feel like eating something quick and easy tonight with little mess. This is music to my ears, because as lucky I am that Orlando cooks…the mess he leaves in the kitchen is no joke!!!!! So we have developed this simple staple that is just so easy to make and absolutely divine!

A nice piece of fish of your choosing
cauliflower mash
asparagus and leeks sauteed

VOILA!

This is really no different than a classic American meal of chicken, mashed potatoes, and green beans or something like that. And for those of you who do not eat seafood, you can replace the fish with chicken of course…

But as boring as it may sound or look, the dish has flavors that blow me away and leave me completely satisfied. And let’s quickly touch up on the health benefits of the dish:

Our dish consisted of 3 non starchy vegetables and 1 lean protein with lots of omega 3 fatty acids. The seasonings used were kosher salt (less sodium than table salt and equivalent to sea salt), pepper, marsala wine (very little used and heat evaporates most of the sugar it contains), organic unsalted butter (much healthier than margarine or any fake butter), coconut oil (good source of fat), and lemon to drizzle on top of the fish (lemon is helpful for digestion and cleansing your body).

It is so healthy and satisfying that I just had to share it! Now, for the preparation:

Yesterday Orlando opted for HOGFISH. We love to buy our fish from a little market across the street called Captain’s Tavern. They sell wonderful fresh fish and the quality is spectacular. Caveat...I have never found wild salmon there so for the days we choose wild salmon we buy at Publix or Whole Foods depending on the better deal!

Orlando seasons it with a little salt and pepper and sazon completo and grills it on our handy little griddle. The griddle is great because he puts all the fish on there at the same time and they cook in about 7-8 minutes.

He used our basic cauliflower mash recipe – although he did do a variation this time that I thought I should share. Instead of adding milk which he normally does, he decided to use the water that the cauliflower was boiled in. The taste and texture still came out delicious but it is a much healthier alternative because you are eliminating milk and adding all the nutrients from the cauliflower that escaped into the water. I encourage you to try this variation!

And with the veggies he chopped them up and sautéed them in a pan over a little coconut oil seasoned with salt, pepper for about 8 minutes and a medium high temperature. When the bottom starts crusting he likes to deglaze the pan with a little marsala wine for 3 more minutes.

And of course as an added benefit…. since he made the fish on the griddle, he made over a pound of it and extra cauliflower mash so the kids will have a delicious dinner tonight!!!! As usual, since the veggies are the star in our meals, there was nothing left of those so I’ll have to whip up some green veggies for the kids!!!

My Veggie Tray

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I find roasting vegetables to be the most delicious method of cooking them. One of my favorite techniques is using whatever extra veggetables we have in our house, particularly the ones that are getting old, toss them in olive oil, add salt and pepper, and bake at 400 for 30-40 minutes. Almost all vegetables roast well. In fact, the only one I don’t roast is broccoli because it dries out too much.

The veggie tray is great for many reasons. First, it uses up some of the veggies that are going or will soon go bad. Second, it leaves a ton of leftovers that you can have for lunch (yes, I eat the veggies for lunch by themselves, they are that good) or feed the kids for dinner by simply reheating. Third, you can eat all you want…it’s all good for you–stuff your face!!! And finally, it is healthy, easy, and tastes awesome. Just toss, place on a cookie sheet, and close the oven door.

In this particular tray I used, Chopped carrots, green beans, a container of Brussel Sprouts (sliced), zucchini (rough chopped), and butternut squash (cubed in small pieces). I tossed them in a big bowl with olive oil, added salt and pepper, and roasted for about 40 minutes (start tasting them at 30 minutes for doneness). Seperately, I roasted some baby beets in aluminum foil in the same oven for the same 40 minutes.

After I had the veggies in the oven for about half an hour and they were almost done, I sauteed an onion, a bunch of asparagus (chopped in bite-sized pieces), and 2 leeks on a pan. I highly recommend that you make that as a side dish on its own one day. But for this dish, I love combining the onions and leeks with all the other veggies because it gives it more of a stir-fry flavor and texture. Cobine the veggies from the tray with the onions, leeks, and beets. And that is it!

Ingredients: Olive Oil, Salt, Pepper, Carrots, Beets, Green Beens, Asparagus, Leeks, Onion, Brussel Sprouts, Butternut Squash, Zuchinni (Healthy enough for you?)

There is really no limit to what you can do with this dish. You can choose to make the dish how I make it, or you can simplify your life and just roast the veggies. You don’t HAVE to roast the beets seperately or sautee onions and leeks. I just love it that way and don’t mind the extra steps. Feel free to add or subtract any veggie you want…you are only limited to your imagination and the produce section of your grocery store.

Along with the veggie tray, I made wild-caught salmon with an Asian 5 spice rub. This is super easy. Make sure to pull all the bones out of the Salmon (tweezers work like a charm). Put the rub on, add your favorite Asian sauce on the Salmon (they are often high in sugar, but only a little will crust on the salmon after Broiling). Then place it directly under the broiler for about 6-8 minutes. Remeber to use wild-caught salmon, it is MUCH better for you than the alternatives. Also remember that when using the broiler you should always leave the door open so you can watch the food. It can go from awesome to burnt in no time.

The meal was delicious and filling. We made so many vegetables that the next day we had leftovers for lunch. Caro gave the remaining salmon the following day to the kids with a sweet potato and they devoured it.

Below is a picture of the Heirloom carrots I used in this dish, the veggies being tossed together in the bowl, and the final product respectively.

 

 

 

 

Vegetable Medley

 

 

 

 

 

FEARLESS FRIDAY: SPINACH PASTA WITH MEAT SAUCE

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You may remember from our Sarasota post that we mentioned we had Spinach with Meat sauce and the recipe would follow. Well, I thought that was a perfect Fearless Friday dish. I don’t know why but I find Italian food in general to be yummy comfort food. Pastas, lasagnas, baked ziti…all dishes that are usually made in large quantities for friendly gatherings and for the most part, everyone loves it.

On this particular evening, we were all exhausted from a long day at the beach. We got home and didn’t know what to make for dinner and Yaimy mentioned that she had a box of Spinach pasta – gluten free 🙂 She bought this box at Whole Foods and brought it with her…just in case.

Well, we had ground turkey in the fridge and Orlando whipped up this meal quickly and it was DELICIOUS!

Orlando likes using the 93/7 ground turkey. Meaning 93% meat, 7% fat. He feels that anything less is so high in fat that you might as well use the ground beef…but the 99% fat free ground turkey is so lean that he finds it too dry for certain meals. We avoid SUGAR mainly, so a little fat doesn’t scare us.

So, on to the recipe…

Meat Sauce

  • 2 – 2 1/2 lbs ground turkey
  • 2 tablespoons olive oil
  • 2 onions, chopped
  • 3 cloves chopped garlic
  • 1 red pepper, chopped
  • mix of oregano, basil and thyme
  • peas, carrots, and any other veggies you want to sneak in 🙂
  • salt and pepper
  • 1 cup red wine
  • 1 small can of Rotelle tomato paste
  • 3 chopped tomatoes

DIRECTIONS:

  • Cook the spinach pasta according to the instructions on the box

FOR THE GRAND FINALE:

Yaimy had taken a nice block of Manchego cheese on the trip also, so we grated the Manchego on top of the pasta… WOW!!!! We all loved it!

FYI: Sneaky Orlando had made a cabbage soup the night before and true to form…he snuck some of the veggies from the cabbage soup into the pasta. The result: our brains registered that we were eating a delicious Italian pasta dish that satisfied all our taste buds…but the truth is that we were having leeks, garlic, tomatoes, cabbage, carrots, green beans, peas, and asparagus under all the deliciousness and actually eating a quite healthy meal. Obviously, we welcome vegetables and it is not necessary to sneak them in to anything, however, its good to know that you can offer this dish to your friends and family whether they are anti-veggies or not. They’ll never know the difference!!!!!!

Enjoy your weekend!!!!!!

Fool Proof, Easy, Works Every Time Veggie Recipe

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What is it about veggies that most of us just don’t want to eat them? I say its bad memories. Its the memory of the soggy broccoli you had at a restaurant or the canned vegetables your mother made you eat for dinner. The truth is that most people sabotage vegetables. Its not the vegetable…its the preparation. Boiling and over steaming are probably the biggest culprits.

But when you decide that you have to make vegetables the biggest part of your daily diet…you better find a way to enjoy them or you’re in big trouble. We have definitely found a cooking method that works:

ROASTING 

The recipe we are about to share with you is the most basic, embarrassingly simple way to cook almost any vegetable and LOVE it.

Here’s what you do:

Take Asparagus for example:

  • Preheat the oven to 400 degrees
  • drizzle olive oil and some salt on asparagus (Trim an inch from the bottom)
  • toss in a bowl
  • lay flat on top of parchment paper or aluminum foil on a baking sheet
  • cook for 30 minutes (time may vary depending on vegetable and your oven. You need to be vigilant the first few times you make the vegetables so you can note the time that is right for you. You don’t want to overcook the vegetable but you also don’t want it to be too hard)

THAT’S IT.

Other veggies you can try this method with include:

  • butternut squash
  • sweet potato
  • parsnip (trim an inch off the bottom)
  • green beans (trim off the ends)
  • brussel sprouts
  • cauliflower
  • carrots
  • beets
  • zucchini
  • squash
  • red and green peppers
  • garlic (to use in soups and other recipes…yummy)
NOTE: Don’t be afraid to combine the vegetables in one tray. While they generally have different cooking times, a combination of asparagus, carrots and brussel sprouts, for example, will cook well together.

This cooking method has allowed us to start this love affair with vegetables. Caveat: We don’t like using this method on broccoli because we find it to be too dry. We will post another recipe for broccoli, but we encourage you to try any and all of these veggies using this simple recipe.

What’s so great about this recipe is that you don’t need fancy ingredients or techniques and you don’t have to be a great cook to pull this off. Even I can cook this and I rely entirely on my husband to do the cooking.

We usually use this method at dinner time and we tend to make a large portion. We love leftovers because our kids go to sleep so early that they won’t enjoy this veggie until the next day.  We also sometimes double up on the veggies…for example we’ll make roasted butternut squash and green beans and use the squash as the carb.

But another great little perk is that I incorporate the leftovers in my meals the next day.

For example: My absolute favorite is to have the roasted butternut squash in my fridge for a few days to put in my salads. It is DELICIOUS! I also snack on it if I’m hungry and I need a snack. I just heat it up and eat a few bites and its filling and healthy.

If we have left over red beets I also put it in our salads the next day, but sometimes I make a beet smoothie in the morning.

We try to make our morning and afternoon vegetables RAW because that is the way you get the most vitamins and minerals from the vegetable. But it is nice to throw in a cooked vegetable into your salad every once in a while and keep it interesting.

We hope you’ll put this recipe to the test this week and try as many vegetables as you dare!!!

GOOD LUCK AND REMEMBER…PILE ON THE GREENS!!!

Carb alternatives

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We do not follow Atkins, however, we do believe that you need to eliminate the rices, breads, pastas, crackers of  your daily diet. The problem is not that “Carbohydrates” are bad for you. Carbs provide energy and energy is necessary for life. The problem is that we are living in a society where wheat (gluten) has been altered to the point that it is dangerous for you. The rise of Celiac’s disease and irritable bowel syndrome are highly attributed to these products.  It used to be that the white carbs were the bad ones because they were processed and that continues to be true…however, we are fooled into thinking that whole wheat is  a “healthy” alternative, when the research is now proving otherwise. Unfortunately, even when you shop at the store and read titles like “Multi-Grain” bread or chips, if you follow our principle of READING THE INGREDIENTS, you will find that these products are made primarily of whole wheat. You need to stick to WHOLE GRAINS and it has to be 100% whole grains.

Now, we are Cuban. We eat double and sometimes triple carbs in most meals (white rice, black beans, and yucca is a common example).  It is tough for us to make a meal without “carbs”until this day. What do we do?  We have learned to replace the carbs that we are used to (rice, pasta, potatoes) with vegetables that are satisfying, delicious, and starchy.

Here’s a a general idea…

You want a baked potato= make a sweet potato (no butter or sugar needed) it is sweet and healthy on its own.

You want mashed potatoes= make a cauliflower mashed potato. You won’t know the difference.

http://lowcarbdiets.about.com/od/lowcarbsidedishes/r/cauliflowermash.htm

You craving pasta? Instead of pasta, roast a spaghetti squash, make a simple tomato sauce with ground turkey, and pour it atop the squash. Is it identical? No. But you won’t miss the pasta after a while.

http://tastykitchen.com/blog/2010/02/how-to-bake-spaghetti-squash/  (This is just one website to teach you how to make the spaghetti squash but you can google it and find other informational websites)

Often times rice is the cornerstone of all meals. Rice is easily replicated by whole grains. Don’t fall into the “brown rice” scam. Most brown rice is just white rice with molasses and not a whole lot more nutritious.  Get whole grains like Quinoa, cracked bulgar, and millet.

You can also put raw cauliflower in a food processor and it will turn into “rice-like” portions that you can saute and serve in place of rice. You can actually make a pizza crust out of it.

http://lowcarbdiets.about.com/od/lowcarbsidedishes/r/caulirice.htm

http://www.recipegirl.com/2012/01/16/cauliflower-crust-hawaiian-pizza

PLEASE NOTE: Don’t dream about making this pizza recipe without PARCHMENT PAPER. The crust is too sticky and won’t succeed without parchment paper.

For a great article on the evolution of wheat, please read this article:

http://boingboing.net/2011/10/26/triticum-fever-by-dr-william-davis-author-of-wheat-belly.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+boingboing/iBag+(Boing+Boing)