Eating healthy

[Mary_Gail_36]

Thanks everyone for you replies. The problem I have (as Allegra mentioned) is it is sometimes cheaper to buy premade.

Nonetheless, terms such as ‘cook from scratch’ do confuse me. I am under the impression that most of the ingredients (such as flour or applesauce) that goes into recipes are already processed and therefore not the best.

Also, sayings like ‘herbs and spices’ confuses me too because it is too generic. Also, I never really found spices added much flavour, or if it did, the flavour was not a good one. obviously I am doing something wrong.

To the person who suggested to buy spices in bulk, does any bulk store work? Or do I need to go to a healthy food bulk stores. In Canada we have the bulk barn (that I could easily get to 1 to 2 times a month)

And to the person who suggested roasting a chicken, how do you keep the chicken from drying out?

Angie

If you spend most of your cooking just cooking for yourself (and not cooking for multiple guests frequently) I would actually not buy spices in bulk. Spices lose intensity over time. You might end up having to discard them before you get to use them because the flavor is gone.

 

[grasscutter]

To the person who suggested to buy spices in bulk, does any bulk store work? Or do I need to go to a healthy food bulk stores. In Canada we have the bulk barn (that I could easily get to 1 to 2 times a month)

Angie

I also agree with another poster against buy herbs and spices in bulk. (There also is a Bulk Barn in my little city!)

At 45 years of age, I would go ahead and assume that you know what flavours you like. Therefore, focus your money on those and other good quality condiments - oils, mustards, capers, etc. according to your taste. That way ordinary staples will be made more flavourfull and you can control the amount of salt and sugar.

 

[pensmama87]

I also agree with another poster against buy herbs and spices in bulk. (There also is a Bulk Barn in my little city!)

In my experience there’s two different ways to buy “in bulk” - to simply buy larger containers of things (such as a warehouse store), or to shop at a store where things are priced by weight and sold in bins, and you can choose how much* or* how little you want - either you bring your own containers or they have plastic bags that you may or may not have to pay for.

I’m not familiar with Bulk Barn to know which they do, but I know “bulk bins” are a great way to actually only buy a little of something, as well as a lot, and the unit price is the same (and usually cheaper than paying for packaging.)

 

[UbiCaritas]

Something else you might find helpful is to make things like salads a bit in advance.

I’m a SAHM, so I have a somewhat different schedule than you do. However, I’m trying really hard to lose weight. I eat lunch when DD goes down for her nap. By the time she does, I am really hungry, and I am unlikely to take the time to make a salad. However, if I make up a salad first thing in the morning and put it in a large Tupperware-style container, all I have to do is pull it out, put a little dressing on it, put the lid back on, shake it vigorously (this is a great trick to make sure dressing is evenly spread through the salad but to not use very much of it!), and then eat it.

For me, a standard salad is:

–A lot of greens–spinach, romaine, etc
–A chopped bell pepper
–Two sticks of string cheese, cut up, or two slices of swiss cheese, ditto
–1/3 cup frozen corn
–Some chopped red onion

I’ll layer this all in the container and put it in the fridge, then pull it out, add dressing, salt and pepper, and eat it for lunch. Very easy and healthy.

Insofar as dressings, by the way, a lot are really caloric. I’ll make my own. My favorite is a tablespoon of raspberry balsamic vinegar and a half tablespoon of olive oil. I just pour each over the salad; the shaking mixes it up. It’s gooooood!

 

[Vico]

Thanks everyone for you replies. The problem I have (as Allegra mentioned) is it is sometimes cheaper to buy premade.

Nonetheless, terms such as ‘cook from scratch’ do confuse me. I am under the impression that most of the ingredients (such as flour or applesauce) that goes into recipes are already processed and therefore not the best.

Also, sayings like ‘herbs and spices’ confuses me too because it is too generic. Also, I never really found spices added much flavour, or if it did, the flavour was not a good one. obviously I am doing something wrong.

To the person who suggested to buy spices in bulk, does any bulk store work? Or do I need to go to a healthy food bulk stores. In Canada we have the bulk barn (that I could easily get to 1 to 2 times a month)

And to the person who suggested roasting a chicken, how do you keep the chicken from drying out?

Angie

Eating healthily …

I imagine that you recognize and could taste salt, and the following essential seasonings:

• Basil
• Bay Leaves
• Cinnamon, Ground and Stick
• Coriander
• Cloves
• Cumin
• Dill Weed
• Fenugreek
• Garlic Powder and fresh garlic
• Ginger, Ground
• Nutmeg, Ground
• Onion Powder and fresh onions
• Oregano
• Peppercorns, Black or White
• Rosemary
• Saffron
• Sage
• Tarragon
• Turmeric
• Thyme
• Vanilla, Extract and Beans

If you like hot:

• Cayenne
• Paprika
• Red Pepper Flakes

 

[Viki63]

Also, if you enjoy Jello, a delicious and super healthful way to prepare it is to buy gelatin packages.

Basically you prepare it according to the directions on the package. However, instead of the added sugars/weird ingredients, you prepare it with fruit juice of your choice and whatever fruit you have on hand. Super easy and super healthful. .

I like making jello with 2 cups of boiling water and 2 cups of non fat or lowfat yogurt instead of cold water.

.

 

[Anglewannabe]

Well, I had a success. I bought pork and broccoli and put it in a frying pan. Instead of a pre-made styr fry sauce I put some canola oil and fennel seeds (I had never hear of that spice before, but I googled it). It was actually tasty. I froze 2 portions, hopefully that won’t dry the meat out

As for buying spices in small quantities. In the store, the bottle of fennel seeds was $5.49. There was a no name brand in a bag that was 4 times bigger and only $2.49. Much cheaper to buy a lot

 

[pensmama87]

Angie, I was making this today and thought of you: Apple Turkey Picadillo. It’s a staple in our family because it’s very easy to make (and freeze if you like to cook ahead, which I do), and as written the recipe is actually intended for smaller quantities (I usually double or triple it). It’s also made with pretty common ingredients and very inexpensive.

We usually serve it over rice or potatoes, but I’m intrigued by turning it into a kind of burrito.

 

[Mary_Gail_36]

Well, I had a success. I bought pork and broccoli and put it in a frying pan. Instead of a pre-made styr fry sauce I put some canola oil and fennel seeds (I had never hear of that spice before, but I googled it). It was actually tasty. I froze 2 portions, hopefully that won’t dry the meat out

As for buying spices in small quantities. In the store, the bottle of fennel seeds was $5.49. There was a no name brand in a bag that was 4 times bigger and only $2.49. Much cheaper to buy a lot

Pork and fennel go very good together, fennel is one of the flavorings in Italian sausage.

 

[Anglewannabe]

Angie, I was making this today and thought of you: Apple Turkey Picadillo. It’s a staple in our family because it’s very easy to make (and freeze if you like to cook ahead, which I do), and as written the recipe is actually intended for smaller quantities (I usually double or triple it). It’s also made with pretty common ingredients and very inexpensive.

We usually serve it over rice or potatoes, but I’m intrigued by turning it into a kind of burrito.

Thanks for the suggestion. I had a quick look and I believe it is the type of recipe I could do. I usually tend to leave out of a recipe thinks I don’t know what they are, where to buy or would just go bad if I didn’t use it all. But most of the ingredients in that recipe are things I can get. Except for ‘green scallions’, what is that?

 

[pensmama87]

Thanks for the suggestion. I had a quick look and I believe it is the type of recipe I could do. I usually tend to leave out of a recipe thinks I don’t know what they are, where to buy or would just go bad if I didn’t use it all. But most of the ingredients in that recipe are things I can get. Except for ‘green scallions’, what is that?

Sometimes they are called green onions. They look like chives but are bigger. They do have a nice flavor but are often used as a garnish just for color. I think you could skip it and be fine (I actually skip the olives in that recipe a lot because I don’t tend to have them.)

 

[mek42]

The Asian market will have low sodium varieties of certain sauces. I think the low sodium Kikkoman soy sauce has a green top. Pretty sure they have low sodium versions pf the special sauces too. Could you grow some fresh herbs in a window box?

 

[Anglewannabe]

Sometimes they are called green onions. They look like chives but are bigger. They do have a nice flavor but are often used as a garnish just for color. I think you could skip it and be fine (I actually skip the olives in that recipe a lot because I don’t tend to have them.)

Oh, I LOVE green onions, I can do that. I will probably leave out the Worcestershire sauce since I don’t like the taste and don’t want to buy some just for 1 recipe. I will just put a bit more of the apple cider vinegar. I also like to fry the meat separately, drain the fat off with water and then throw everything back into the frying pan. I will keep you posted