Looking for a healthier alternative (alternative: (of one or more things) Available as another possibility ... (of two things) Mutually exclusive) to breadcrumbs? Try ground nuts.
I am constantly (constantly: Continuously over a period of time; always ... without variation or change, in every case;) looking for new ways to incorporate (incorporate: Put or take in (something) as part of a whole; include ... Contain or include (something) as part of a whole) healthy ingredients (ingredients: Any of the foods or substances that are combined to make a particular dish ... A component part or element of something) into my meals, and that does not have to mean creating boring, uninspired (uninspired: Lacking in imagination or originality ... (of a person) Not filled with excitement) dishes. I decided to challenge myself to take some good-old staple ingredients I use in several recipes and swap them out for more exciting and often more nutritious (nutritious: Nourishing; efficient as food ... alimentary: of or providing nourishment;) picks. The result was fun, tasty and oh-so-good spins on traditional (traditional: Existing in or as part of a tradition; long-established ... Produced, done, or used in accordance with tradition) dishes. Here are my top 5 swaps:
1. When breading fish, chicken or meat use ground nuts or seeds instead of breadcrumbs. The result is a nutrient-rich topping so packed with flavor the breadcrumbs (breadcrumbs: A small fragment of bread ... (breadcrumb) crumb of bread; used especially (especially: Used to single out one person, thing, or situation over all others ... To a great extent; very much) for coating or thickening) should be jealous.
2. If I’m feeling tired of traditional pasta, I grate ribbons of vegetables (vegetables: A plant or part of a plant used as food, typically as accompaniment to meat or fish, such as a cabbage, potato, carrot, or bean ... A person who is incapable of normal mental or physical activity, esp. through brain damage) like butternut squash, zucchini and carrots and flash steam or boil before shocking them in ice water. The result is a colorful, flavorful noodle that is rich in antioxidants. Your kids may be begging for seconds!
3. Growing up in an Italian family I have always been a fan of stuffed peppers, especially in the winter. Once when craving comfort food, I had planned to whip up a batch but soon found I was out of rice. No worries–I swapped out the rice and opted for cooked quinoa and it was a hit.
4. Speaking of comfort food, meatloaf made with ground bison or turkey is a staple meal for my clients, athletes and family but with so many gluten-free clients, I decided to ditch the breadcrumbs (again!) and used cooked millet (or quinoa) instead. Grains add a hearty texture that makes the meatloaf more satisfying (satisfying: Giving fulfillment or the pleasure associated with this ... hearty: providing abundant nourishment;) than ever.
5. I love adding crunch to my salad but chow mein noodles and crispy onions downgrade the goodness factor quickly. Quick fix: I pop up some amaranth and use it as a topping for salads and veggies. The amaranth, along with the addition of ground nuts and seeds makes everyday veggies much more exciting.
Popped Amaranth: Warm a dry skillet over high heat. A spoonful at a time, put the amaranth in the skillet until the tiny seeds pop (15-20 seconds). Remove the popped seeds and repeat.
What are your favorite healthy swaps?
