Ingredients

We’ve developed such a sweet tooth in the US that the average American could gain 18 pounds by year’s end from added sugars alone! Now, I’m all for using sugar wisely to sweeten up body and psyche. Chew my views!

See how I mindfully dealt with my creamy, dreamy indulgences and where decadent desserts fit into my dietary repertoire today. As I bid farewell to these overused ingredients, I’ve come full circle that all foods and beverages DO FIT! Variety IS the spice of life!

I should have waited to celebrate National Crouton Day until May 13th … but my crouton stash soared, reminding me that stale bread has longevity—it’s been used for centuries! Croutons first premiered in France as bread crusts served with drinks. Voilà! While I tried to make homemade croutons, during COVID my tastes rapidly turned to commercial varieties. Before you “ugh” in distain, see why!

Call it macaroni, pasta, noodles or a host of Italian-style names, these carbohydrate-laden mouthfuls do seem to satisfy—especially when paired with a fatty topping, like cheese, olive oil or both!

Eggs are little food science wonders. They help lighten, thicken, fasten, moisten, silken and brighten cooking and baking. If you choose to eliminate eggs, there’s still tips a plenty!

Egg whites are practically perfect protein and egg yolks are high in fat-soluble and B-vitamins, at least seven essential minerals and omega-3 fats. Almost a no- brainer, except for cholesterol, or should this be? Read my egg-centric dilemma!