Ingredients

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!

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!

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!

Wild quinoa was once praised for its leaves and seeds. Today, quinoa is considered a pseudo-grain, along with amaranth and buckwheat, with its admirable source of protein, fiber, vitamins and minerals. It’s considered a complete protein, with all of the essential amino acids and it’s gluten free. No wonder quinoa’s eaten in Peru for breakfast (pictured), lunch, dinner and snacks (like quinoa-based granola bars!).