Baking, Crisco and Splenda
This is not an ad for Crisco or Splenda. It hurts that I have to buy them. It hurts even more that I am writing about them. They are screaming Artificial!!! right at my face but it’s substituting Crisco for butter and Splenda for sugar or no baking cakes and cookies at all. Hard to argue with one’s blood sugar, you know. The heartening thing is that it’s not as bad as I thought it would be. It’s a matter of getting used to, both in taste and in baking techniques, but I’m learning. And the learning process sometimes yield pleasant surprises.
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Low fat, low sugar diet
The thing, of course, is to do away with the notion that low-fat and low-sugar necessarily mean tasteless food. Oh, no way. In my family, tasteless food is a crime. Ergo, the challenge is to be able to cook old favorites in healthier ways. And it can be done, trust me. It might mean throwing out a lot of things in the pantry and replacing them with their low-fat and low-sugar versions but that’s okay. The important thing for me is that my family continues to eat great meals but now with a little more conscious effort on the health aspect.
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