Many have the impression that the more fattening a recipe is, the better the flavor. Now the dish is too fattening, so cutting back on the fat changes the taste and texture. Then food manufacturers try to incorporate chemicals to compensate for the fat taken out of the food in order to make it appealing to those who are seeking fat-free or low-fat consumables. I find chemicals and fat-free recipes/products are not always the answer. In fact, chemicals are never the answer! There has to be a balance, and natural substitutions to compensate.
It was tough for me personally to give up high-fat foods, especially desserts. By the time I lost 125 pounds my way, I figured it all out. I can sacrifice the fat and still have a lot of the flavor. To formulate recipes properly is key. The one thing that I did not want to do was create recipes feel and taste “diet.” For instance, one time I purchased diet cheese. It had the look, texture, and even taste of wax!
I used to be a chemist and my formulation skills have seeped into the kitchen. I have a 150+ recipes ready for a cookbook and am hoping for a publishing deal in the near future. My book, “Goodbye Fatness, Hello Gorgeous!” shows how to overcome healthy eating obstacles that are faced on a daily basis. Now my goal is to publish recipes that can help people enjoy foods without being deprived…and such that are healthy for them!
A recipe I wish to offer is my Chocolate Chip Matcha Cookies. This makes 20 cookies and each has 93 calories and 1.9 g of fat.
Mix the following items until uniform:
1/3 cup chocolate chips
1 cup vanilla almond milk, sweetened
1 tsp. baking powder
1 tsp cinnamon
1/4 cup sugar
2 tbs. honey
2 cups flour
1 tbs. matcha tea
2 tbs. 0% Greek yogurt, plain
Spoon batter (20 dollups about 3 inches apart from each other) on a baking sheet(s) that are lined with parchment paper. Bake at 350 degrees for 20 minutes.
With a good balance, utilizing the right ingredients, one can enjoy high flavor without high fat.