I like to use lean ground turkey instead of beef or pork to keep it low fat. I buy the Jennie-O italian seasoned one because it’s more highly spiced. I like my meatballs to be 1/3 bread crumb mixture.
1/4 cup of onion chopped fine
1/4 cup of fresh chopped chives
1/2 cup of fresh chopped basil
1/2 cup of fresh chopped parsley
2 eggs or 1/2 cup of Egg Beaters
1/2 cup of panko bread crumbs
1/2 cup of regular bread crumbs
1 tsp sea salt
1 tsp coarse ground black pepper Continue reading
What is Goddess Grub and why did I begin the Goddess Grub website? Goddess Grub is a term a male friend of mine came up with to describe the fresh and healthy recipes he saw me post on my blog. As I entered my 50’s, I suddenly got wise and found all the secrets of the Universe and was told by an angel how to live forever by eating a certain way. Well, ok, that’s bullshit, but I did have a few bouts of gallstone pancreatitis brought on by my formerly fatty and meat laden, lumberjack eating habits. Three bouts in the hospital in three years at $20,000 a pop wises you up real quickly. Continue reading
Tonight’s dinner was eggplant and onions sauteed in olive oil with potato, fresh ground cumin, fennel and coriander seeds. I crushed then sauteed the seeds in the oil first, then added the potato and onion, then the eggplant. Added earlier, the eggplant hogs the oil.
Artificial sweeteners especially aspartame has gotten a bad rap over the years, most likely due to studies showing they cause cancer. But not to worry Ajinomoto the company that makes Aspartame has changed the name to AminoSweet. It has the same toxic ingredients but a nice new sounding name. And if you or your child happens to be allergic to Aspartame, well don’t take it personally it’s just business. Despite the evidence gained over the years showing that aspartame is a dangerous toxin, it has remained on the global market . In continues to gain approval for use in new types of food despite evidence showing that it causes neurological brain damage, cancerous tumors, and endocrine disruption, among other things. Most consumers are oblivious to the fact that Aspartame was invented as a drug but upon discovery of its’ sweet taste was magically transformed from a drug to a food additive. HFA wants to warn our readers to beware of a wolf dressed up in sheep’s clothing or in this case Aspartame dressed up as Aminosweet. Continue reading
This is the only bread I eat anymore, just 60 calories, 2 grams of fat, 8g carb and 4g fiber. Yep, 8 grams carb, not 14-26 like other pitas and breads. It’s a light, soft bread. Joseph’s Flax, Oat Bran and Whole Wheat Flour Pita, available at WalMart.
This version calls for caramelizing the onions in the oven rather
than on the stove top. This gives you more flavor out of the onions without having to continually stir them, and keeps the fat way down. The broth also has apple for sweetness, and star anise, cinnamon and cardamon to add depth of flavor to store bought broth. This is a fast and easy soup. Continue reading
Light and lowfat
It’s finally chilly here and hot flashes were welcome last night, they kept me warm. I am a freezie cat and keep windows open until it goes below 50. I made a yummy potato corn soup for brunch. I used to make heavy and creamy chowders. Now I do light and healthy versions that are just as satisfying. More so, since I learned to layer flavors in a broth rather than depending on butter, oil and cream for flavor. Whenever I cook Eddy’s smoked turkey legs, or Jennie-O turkey ham, I keep some cooked meat in the freezer to use later for soup flavoring. Here’s the recipe, it makes about a quart. I used to make huge soups. I don’t do that any more. I’d rather a smaller soup so I can make a new one every few days. Continue reading
I love mince pie. I seldom eat it, because of the high fat in the tasty pie crust. I was going to give in and buy a pie, or a can of pie filling, but thankfully they are not in stores right now. However, I made my own low fat, crustless version and it was so good I’ll definitely do it again. I used a can of peaches and drained the syrup to use another time. I put the peaches in a bowl with one chopped apple, 1/4 cup raisins, 1/4 cup craisins, as well as a a half teaspoon of cinnamon and a squeeze of lemon juice. I put it in the oven and sprinkled a little cinnamon and dark brown sugar on top. Into the oven at 400 for half an hour and it reminded me enough of a real mince pie that I will always make this.
Several chai recipes follow: an instant chai mix, the Neem Karoli Baba Ashram chai and the Starbucks chai recipe. A note on using nonfat milk, skim milk, rice milk, soy milk, almond milk: The flavors that make spices taste delicious are all aromatic compounds. Aromatic compounds are made of molecules that contain a structure known as a benzene ring, meaning they dissolve best in alcohols or fats. You may have noticed this when making drinks, that adding a twist of lemon to a martini adds significantly more flavor in a shorter amount of time than adding a twist of flavor to a glass of water. Similarly, if you make this chai with a non-fat milk, you won’t extract as many flavors from the spices as if you make it with a milk that has some fat. Coconut milk might be a vegan alternative, as it contains relatively high fat.
Tom Yum Goong
This week for lunch I felt like either a tom yum or a pho soup, but didn’t feel like going out. So I made an Asian spiced fish soup with sugar snap peas and scallions. I began with 8 cups of water and simmered 15 minutes with:
a dozen fresh shrimp, heads and tails on, vein removed
4 crushed lemongrass stalks
6 keffir lime leaves
a thumb size of fresh ginger, chopped
one tbsp of tamarind paste
1 de-seeded chili goat pepper
3 star anise
1 cinnamon stick
1/2 tsp each black cardamon and fennel seeds. Continue reading