We all have it. That one thing (or even two things) that we just love so much, it will derail every goal and good intention when it comes to eating healthy. Mine is french fries…
and mushrooms, the deep fried ones!
So how do you have your cake, or fries, or chocolate… and still stay healthy? It’s about all about MODERATION and PREPARATION.
You know about MODERATION. Keep your serving size small and don’t go back for seconds. Also, some things just aren’t healthy for you if you eat them EVERY DAY.
PREPARATION is a little harder. Just because you are not adding sugar or frying something, doesn’t mean you are sacrificing taste. I love to cook and here’s what I’ve come up with for my three Achilles’ heel items.
Suntanned French Fries
- cooking spray
- 1 pound butternut squash – peeled, seeded, and cut into thick French fries
- 1 pinch salt to taste
- 1 drop black pepper essential oil or 1/4 tsp black pepper
- 1 drop oregano essential oil or 1/8 teaspoon oregano
- 1/8 tsp cayenne
- 1/8 tsp salt
- Preheat oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray.
- Blot any moisture from the butternut squash fries with paper towels, and place on the prepared baking sheet. Sprinkle with salt, black pepper, and Cajun seasoning.
- Bake in the preheated oven until lightly browned and tender, 15 to 20 minutes, turning once.
- 2 tablespoons coconut oil, softened
- 1 drop Peppermint essential oil
- 2 tablespoons cocoa powder
- ½ teaspoon honey
- In a small bowl, combine all three ingredients and mix until well combined. Taste the mixture, and adjust sweetness, to taste.
- Transfer the chocolate mixture to a dish lined with parchment paper, and smooth with a spatula.
- Place in the freezer to set for 20 minutes, then use a knife to cut into bite-sized chunks.
- Serve directly from the freezer and enjoy!
It’s important that the coconut oil is not melted, or the coconut oil and cocoa powder will separate while setting. For a smooth texture, solid or softened coconut oil is best.
Not Deep Fried Mushrooms
- 1/2 c. quinoa flour
- 1/2 tsp paprika
- 1 c. soft bread crumbs (I prefer whole wheat)
- 1/2 c grated parmesan
- 1 drop basil essential oil or 2 tsp dried basil
- 1/2 c egg substitute, slightly beaten
- 1/4 c. non-fat milk
- 16 oz fresh mushrooms
- 1/4 c. Smart Balance Light buttery Spread. melted
- Preheat oven to 450 degrees
- Lightly grease 15×10-inch jelly-roll pan.
- In plastic bag, combine flour and paprika.
- In another plastic bag, combine crumbs, cheese and basil.
- In small bowl combine eggs and milk.
- Shake mushrooms in flour mixture and dip in egg mixture.
- Shake in crumb mixture, pressing crumb mixture to mushrooms to coat.
- Arrange mushrooms cap-side down on prepared jelly-roll pan.
- Drizzle with butter.
- Bake 10 minutes or until golden brown.