Comfort Foods Revisited

Comfort foods are foods that make us feel good eating them, like a warm hug. Classic comfort foods include Mac ‘n’ cheese, pizza, mashed potatoes, creamy pasta dishes, cheesy casseroles, stews and rich desserts, for example. If it is comforting and delicious, it can live in this category. Unfortunately, many classic comfort food dishes are high in fat and calories and typically high in carbohydrates, usually refined, which offer fewer nutrients and dietary fiber. However, you can make a few modifications to decrease the fat and calories so you can still enjoy occasionally, without feeling as though you are compromising on your efforts to maintain a healthful diet.

Adjust your comfort foods for health with these 4 tips:

1. Make substitutions: Swap out ultra-rich, heavy ingredients for lighter alternatives. Even if you substitute only 1/2 of the original ingredient, such as cream (and leave the other half untouched), that is an improvement. Lower fat milk, olive oil in place of butter (typically 3/4 of the amount), Greek yogurt for sour cream, part-skim cheese, etc.
2. Add healthful ingredients: Try adding healthful ingredients to make the dish more nutritious, such as fruits, vegetables, whole grains or beans. Diced or pureed veggies work well in sauces. Remember, even small changes are worth making. Don’t overdue, you still want to preserve the original mouthfeel and flavor.
3. Serve smaller portions: Consider serving a comfort food dish as a side versus a main dish. Or cut it down by 1/3 to 2/3 and serve with a healthy pairing, such as a large green salad. You are preserving the integrity of the dish but, by cutting down on the amount eaten, are saving on a significant amount of fat and calories.
4. Save some dishes for special occasions: Some recipes are very difficult to modify while preserving flavor and texture. If you are craving a cheeseburger with French fries, sure, you could opt for a turkey burger with baked potato fries, but it is definitely a different dish. For these types of comfort dishes, eat smaller portions and reserve them for special occasions or celebrations.

Robust Herbs Dictionary

Hearty, robust herbs offer more flavor than their delicate counterparts. They are versatile yet distinctive. Herbs, robust and delicate, add flavor and depth to everything from beverages to soups and stews. Salt-free, they have additional health benefits and contain substances that act as antioxidants and fight inflammation. Experiment with fresh and dried herbs.

• • Cilantro – AKA coriander. Slightly minty, fresh flavor. The root is more intensely flavored. Use in Mexican dishes and with veggies such as peppers, zucchini, yellow squash, tomatoes, eggplant and green salads. Add a boost of flavor to salsas, chutneys, pestos, marinades, and dressings.
  • Basil – Sweet taste. Many varieties available including purple opal, lemon and cinnamon. Tear and cut fresh leaves to release the flavor. Great with Italian dishes, soups, salads, tomatoes, eggplant, zucchini, yellow squash and more.
  • Bay leaf – Pungent and woody with sturdy leaves. Slight cinnamon taste. Whole leaves are flavor powerhouses. Great with tomato based dishes, soups, risotto and stews. Cook in dishes with at least some liquid to allow the herb to infuse. Remove leaf before serving.
  • Marjoram – Cousin to oregano (similar flavor) but more delicate. Add at the end of cooking. Great with vegetable dishes, tomato sauces, salad dressings, meat and poultry dishes.
  • Oregano – Peppery and intense. Works well in Mexican and Cuban dishes. Ideal with tomato-based dishes and condiments such as salsas, pasta and pizza sauces. Infuse with olive oil for a tasty pasta compliment.
  • Rosemary – Needle-like leaves that smell of pine. Chop fresh leaves or crush dried leaves to release the flavor. Works in potatoes, tomato sauces, in breads, infused in olive oil, with Mediterranean and poultry dishes, in casseroles, salads and soups.
  • Tarragon – Mild, has a licorice/anise flavor with citrus notes. Because of this, it pairs well with lemon juice and zest. Use with carrots, mushrooms, tomatoes and potatoes. Lovely in fish, shellfish and chicken dishes.
  • Thyme – Tiny leaves, slightly minty, tea-like flavor. Other varieties include orange, lemon, English and French. Use in vegetable dishes that include tomatoes, eggplant, summer squash and potatoes. Works with meat, soups, stews, bean dishes and Mediterranean cuisine.

Artichoke Health Benefits

Artichokes, though referred to as a vegetable, are actually a ‘thistle.’ Artichokes are high in dietary fiber, which promotes digestive health and may lower LDL (bad cholesterol) as well as promote heart health. They are rich in magnesium, a major mineral that is key for healthy blood pressure and folate, a B vitamin essential for nerve function.

One major benefit of eating artichokes is that they contain inulin, a type of fiber which acts as a prebiotic. Prebiotics are foods (typically high-fiber foods) that act as food for human microflora (aka, gut bacteria). Prebiotics can improve the balance of the  microorganisms in your gut. Healthy gut bacteria play a role in overall health, including immune system integrity. Other foods that contain prebiotics include almonds, bananas, whole grain wheat/corn/rye/barley, flaxseeds and cabbage.

Eat artichokes may hot or cold. To eat them, pull off the outer petals one at a time. Dip in a sauce, if you like and pull through your teeth to remove the soft, pulpy portion of the petal. Discard the rest of the petal. Then get to the heart by spooning out (and discarding) the fuzzy center part at the base. On the bottom you will find the heart, which is 100% edible.

Does uncovering the heart sound like too much work? Buy a bag of frozen artichoke hearts, a jar of artichoke hearts (in water) or canned. They add a tangy zip to salads.