"functional" cooking?

[lastresort]

is anyone into cooking things with functional ingredients to make your eating a little healthier?

I have been working on low carbohydrate baked goods for 8 years....cookis, cake, pizza, sandwich bread, foccacia, you name it. It's been rewarding (and EXPENSIVE!) experiences because I loathe those 'healthy' recipes. I am far too picky to compromise my taste. I recently made bread with 60% starch reduction and have been giving them to my friends to see how good they are. They are seriously asking me to open a tiktok bakery but I am already busy with my full time job.

What do you guys do?

 

[WLBLD]

is anyone into cooking things with functional ingredients to make your eating a little healthier?

I have been working on low carbohydrate baked goods for 8 years....cookis, cake, pizza, sandwich bread, foccacia, you name it. It's been rewarding (and EXPENSIVE!) experiences because I loathe those 'healthy' recipes. I am far too picky to compromise my taste. I recently made bread with 60% starch reduction and have been giving them to my friends to see how good they are. They are seriously asking me to open a tiktok bakery but I am already busy with my full time job.

What do you guys do?

I always try to make healthier versions of things we like to eat. Its funny as a late teen/early 20s my grandmother would ask what magazine subscription I would like for a gift & I would choose Cooking Light Magazine.

 

[sheilarae74]

I did that a lot when I was doing keto. It is expensive but worth it, because you can make things that are just as good as the high carb version.

 

[WLBLD]

Greek yogurt is a great base for any cream/mayo type sauces & dressings

I used to make really good sweet potato brownies. Haven't made them in so long

 

[Smiter]

is anyone into cooking things with functional ingredients to make your eating a little healthier?

I have been working on low carbohydrate baked goods for 8 years....cookis, cake, pizza, sandwich bread, foccacia, you name it. It's been rewarding (and EXPENSIVE!) experiences because I loathe those 'healthy' recipes. I am far too picky to compromise my taste. I recently made bread with 60% starch reduction and have been giving them to my friends to see how good they are. They are seriously asking me to open a tiktok bakery but I am already busy with my full time job.

What do you guys do?

For me, another problem made this issue of yours nonexistent. Due to my birth conditions, I have become conditioned to eat food with flavor. I cannot eat other types of unflavored food. That makes me violently ill. But on the flip side, even a ridiculously plain salad is for me anything but plain. I have ingredients that can make wool tasty.

 

[lastresort]

I did that a lot when I was doing keto. It is expensive but worth it, because you can make things that are just as good as the high carb version.

I recall when keto first came into the diet scene. Some people tried to make bread with all kinds of things...coconut flour, psyllium husk, soy fiber, flax seed, etc etc. I hated them all. I am honestly quite disappointed that the keto bread companies make such awful tasting bread still.

I have narrowed down to 4 ingredients with distinct fiber compositions and extra glutens that gave me the best looks and flavor.

 

[lastresort]

Greek yogurt is a great base for any cream/mayo type sauces & dressings

I used to make really good sweet potato brownies. Haven't made them in so long

When I make chicken salad, I found that subbing half of mayo with sour cream is just as good. It's actually refreshing because slight tanginess offsets greasy mayo

 

[Smiter]

When I make chicken salad, I found that subbing half of mayo with sour cream is just as good. It's actually refreshing because slight tanginess offsets greasy mayo

sumac, zaatar, green cardamom, spring onion oil, hungarian sweet paprika, curry leaf...thank me later

 

[sheilarae74]

I recall when keto first came into the diet scene. Some people tried to make bread with all kinds of things...coconut flour, psyllium husk, soy fiber, flax seed, etc etc. I hated them all. I am honestly quite disappointed that the keto bread companies make such awful tasting bread still.

There are better keto breads nowadays than there used to be. I gave all that up and started using Ezekiel 4:9 products when I started reta. I still like to make carnivore flatbread and microwave muffin cups once in a while. I got to use up all of my cooking stuff still, lol.

 

[WLBLD]

When I make chicken salad, I found that subbing half of mayo with sour cream is just as good. It's actually refreshing because slight tanginess offsets greasy mayo

sumac, zaatar, green cardamom, spring onion oil, hungarian sweet paprika, curry leaf...thank me later

The sour cream can be subbed with the Greek yogurt too. I prefer the Cabot one (isnt too sour tasting & really thick).

Yum! Its good with scallions, garlic & cilantro too!!

 

[WLBLD]

There are better keto breads nowadays than there used to be. I gave all that up and started using Ezekiel 4:9 products when I started reta. I still like to make carnivore flatbread and microwave muffin cups once in a while. I got to use up all of my cooking stuff still, lol.

The wraps they have now are great & so much fiber!!

Then I make sourdough from scratch several times a week.

 

[Smiter]

Yum! Its good with scallions, garlic & cilantro too!!

Sister of culture, we meet again!!!!

 

[RetCurious]

Then I make sourdough from scratch several times a week.

That would be the end of me, good sourdough is my kryptonite.

/The real San Francisco treat.

 

[Llanitox]

is anyone into cooking things with functional ingredients to make your eating a little healthier?

I have been working on low carbohydrate baked goods for 8 years....cookis, cake, pizza, sandwich bread, foccacia, you name it. It's been rewarding (and EXPENSIVE!) experiences because I loathe those 'healthy' recipes. I am far too picky to compromise my taste. I recently made bread with 60% starch reduction and have been giving them to my friends to see how good they are. They are seriously asking me to open a tiktok bakery but I am already busy with my full time job.

What do you guys do?

Get yourself a ninja creami, my ice creams daily contain 30g protein and about 105 calories.

 

[lastresort]

Sister of culture, we meet again!!!!

The trifecta of flavor

 

[Smiter]

trifecta of flavor

na, just the base..its a pyramid

 

[WLBLD]

That would be the end of me, good sourdough is my kryptonite.

/The real San Francisco treat.

If you have 1 small piece & work it into your cal its Ok (esp for the gut, ha ha)

 

[WLBLD]

We make

Sister of culture, we meet again!!!!

We make many different culture food here. I need food to taste good or Im not interested in eating it, ha ha. Chinese, Jamaican, Indian, Italian, Korean, etc. Need the flavor, NO boring food here!! ha ha

 

[Smiter]

That would be the end of me, good sourdough is my kryptonite.

/The real San Francisco treat.

Huh...I've never had sourdough myself. What's special about it?

I need food to taste good or Im not interested in eating it

Yeah yeah, ok you've telepathic powers too, and you can view my thoughts clear as day. lol

Btw, have you tried Sumac, Zataar, star anise, bay leaf, rose water, white poppy seeds, mace, etc?

 

[RetCurious]

Huh...I've never had sourdough myself. What's special about it?

Flavor and texture, bay area microbes FTW.

Why San Francisco does sourdough best

The artisan bread-making movement is flourishing in homes worldwide, but it’s in San Francisco where the heart of sourdough still resides.

www.bbc.com