"Resistant Starch" A healthy way of eating starches
Jasdip
2 years ago
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Elmer J Fudd
2 years agoToronto Veterinarian
2 years agolast modified: 2 years agoRelated Discussions
A heart healthy diet??
Comments (26)I would like to add a vote for the South Beach Diet. I've lost 14 lbs and hubby has lost much more. (of course) This must be an unsettling time for you, I'm sorry your pain. Now you have this major adjustment, not fun at all. The good news is, this board is visited by many helpful and friendly people. I don't post often, but I thought I could help. This blog, www.kalynskitchen.com, is a great resource for low glycemic (won't mess with your blood sugar) recipes! One of my favorites: White Bean and Artichoke Dip with Whole Wheat Tortilla Chips (Makes about 2 cups of dip, recipe from Cooking New American.) 6-8 whole wheat flour tortillas (can also use pita bread) olive oil for brushing on tortillas (I used a mister) salt for sprinkling on tortillas (I used Vege-Sal) 1 can (15 oz.) cannellini beans 1 can (14 oz.) artichoke hearts (I used artichoke bottoms which have hearts only, no leaves) 1 small clove garlic, chopped (about one tsp. chopped garlic) 2 T fresh lemon juice 2 T extra virgin olive oil, plus more for drizzling on top 3 T freshly grated parmesan cheese 1 tsp. finely chopped fresh rosemary (I used frozen rosemary, if you only have dried rosemary be sure it's completely crushed) salt and fresh ground black pepper to taste sweet paprika, for garnish Preheat broiler and get out a large cookie sheet for toasting tortilla chips. Brush or spray each flour tortilla with olive oil, then cut into triangles. Arrange in single layer on cookie sheet and toast under the broiler, about 3-4 minutes per side. Watch them carefully, because they get too dark rather quickly. Chips will seem soft when you take them out of the oven, but they harden and crisp as they cool. Drain beans into colander and rinse well, until no foam remains. Let drain at least 5 minutes. Drain artichokes. In food processor, combine beans, artichokes, garlic, and lemon juice and blend until fairly smooth. Keep food processor motor running and add the olive oil in a stream. Add parmesan, and finely chopped fresh rosemary and pulse about 10 times to blend. Season dip to taste with salt and fresh ground pepper. Place dip in a serving bowl, sprinkle with a small amount of paprika and drizzle over a small amount of olive. Arrange tortilla chips around bowl and serve. This printable recipe from KalynsKitchen.com. Another favorite website is skinnytaste.com. Chicken Piccata Gina's Weight Watcher Recipes 2 (16 oz total) chicken cutlet halves, all fat trimmed freshly ground black pepper 2 large egg whites 2/3 cup seasoned whole wheat dry bread crumbs olive oil spray (about 1 tbsp worth) 1 tbs light butter juice of 1 lemon, lemon halves reserved 1/4 cup dry white wine 1/2 cup fat free chicken broth 1 tbsp capers Sliced lemon, for serving Chopped fresh parsley leaves, for serving Cut chicken into 4 cutlets, then place cutlets between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper. In a shallow plate, beat the egg whites and 1 teaspoon of water together. Place the bread crumbs in another plate. Dip each chicken breast first in the egg, then bread crumbs. Heat a large saute pan over medium to medium-low heat. Spray a generous amount of olive oil spray on one side of the chicken, and lay it in the pan, oil side down. Spray the top of the chicken generously to coat and cook for 2-3 minutes on each side, until cooked through. Set aside until you make the sauce. For the sauce, clean the saute pan. Over medium heat, melt butter, add the lemon juice, wine, chicken broth and the reserved lemon halves, salt, and pepper. Boil over high heat until reduced in half, about 2 minutes. Discard the lemon halves, add the capers and serve one chicken cutlet on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley. I truly hope you are able to turn this around and get your heart healthy. Sissy...See Moreshare your best quick and healthy meal ideas
Comments (23)Quinoa most definitely IS a carb- however, it is a carb with a lot of protein (like beans and wheat germ). I am not a big fan of the flavor of quinoa so I havent tried the pasta. There are some really gnarly whole wheat pastas out there-- if you are averse to the taste or texture of whole wheat, two brands I recommend are de cecco and bio naturae. My local grocery recently started carrying both-- before that, I found them at the health food store. In the whole scheme of things, pasta is not the worst thing you can eat-- the key is portion control. I don't know about you all, but pasta is one of the things with which I can easily over indulge. A few healthy tips for pasta: 1. cook it al dente. Overcooking pasta increases its glycemic index-- meaning it is digested faster and spikes your blood sugar which can cause you to overeat. 2. ALWAYS serve a pasta with a protein-- chick peas, chicken, chicken sausage, lean beef, tofu. Protein satisfies your hunger the most effectively and helps you to be satisfied on a modest serving size. 3. Add fiber (and nutrients)-- whole grain pasta, spinach, zucchini, mushrooms, asparagus, beans, etc. all add fiber and nutrients to your pasta. The extra bulk helps fill you up faster and also slows digestion so that your blood sugar doesnt spike. 4. Start with a salad or antipasto-- and use an oil and vinegar dressing. This will keep you from filling up on pasta and the extra fiber and the acid slow down digestion. 5. Be mindful of the serving size -- cereal and pasta are two things we can easily overestimate the serving sizes. 1/2 a cup is a typical serving size but check the box. Restaurants often serve enough pasta for 4 servings. Oy! Serving pasta with a salad and protein really helps to keep the serving size in line. 6. Consider replacing the pasta in some of your meals with a veggie. Some people embrace spaghetti squash-- I really like using zucchini. I make a zucchini torte that is basically my old lasagna recipe substituting zucchini ribbons for the pasta. I prefer it to lasagna and everyone who has tried it has raved about it....See MoreFast healthy real food dinner ideas
Comments (30)Also meant to mention (and you can google this) - why did Russia ban microwave ovens. So I did and here is what I found. There was no law that banned microwave ovens in the old Soviet Union, William Kopp made this up for his article many years ago. Several debunkers have trawled the USSR legal code without success trying to find the law - or the law that repealed it during perestroika. One argument goes that if even the Soviets banned microwave ovens, and we all know how evil the Soviets were, then surely microwave ovens must be bad. It is in the same boat as the allegation that the Nazis invented microwave ovens. They didn't (if they had cavity magnetrons available, they would have done what the British did and built accurate high frequency radar sets). Evil inventors developing something that even the evil Soviet empire had to ban, how effective that is as anti microwave oven propaganda. The question is valid given the sheer bulk of comment on the internet, but the simple truth is that microwave ovens were not banned in the old USSR. Urban Myth. No evidence whatsoever to support it....See MoreI need Heart Healthy Help/substitutions
Comments (26)Lots of good advice above. I've been into heart healthy cooking for a long time since heart disease at a young age runs in my family. That being the case it's sometimes hard to get interested in a lot of the recipes I find here - unfortunately. Here are some of the things I do: Very limited qty of red meat but I do have it once in a while. I love a good steak on the grill but where I might have eaten an entire NY strip in the past I now have maybe 1/4 - 1/3 of a steak. I never use hamburger any more - I substitute the leanest ground turkey. I eat a lot more fish than I used to and have found lots of interesting recipes for it. Pretty much avoid refined white stuff and substitute whole grains as much as possible. More vegetables and fruit - always have things on hand for snacking Low fat cooking - for example I'd never cook something with cream. I use skim milk in most everything - light coconut milk in some asian dishes - evaporated skim milk. Simple, unadulterated foods - not in sauces, etc. I now use more interesting salt free spice blends - Penzey's is my friend. I agree with the person who above said to try totally new things - don't just try to make low fat/low salt versions of the old stuff. It will likely be disappointing. I've discovered so many amazing flavors that come through when foods are not loaded down with salt, cream, butter and cheese. There are especially interesting foods and flavors from other parts of the world. I love Cooking Light - it's the first place I look for something new to try - love the online search capability though I also get the magazine. I know I'm not going to discover a great recipe only to find it laden with butter, cream and bacon. Good-luck - consider it a cooking adventure!...See Morejmm1837
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