Any healthy takes on comfort food?
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What sorts of comfort foods?
FYI, if you have Netflix, there is a series called "Cook Your A-- Off" where chefs compete to make over fast food, comfort food, etc. Caveat: the nutritionist judging the competition spouts a lot of distorted information, uses fear-mongering language, etc. (I.E. at one point she refers to mac-and-cheese as a "diabetes-causing food" because it's high carb.) Watch it for the makeover ideas, don't believe the health/nutrition 'counselling'.9 -
If it's comfortable food, weigh your portions and account for the calories accurately.
If it's healthy food, weigh your portions and account for the calories accurately.
There's some doubt in my mind that comfort food is also your idea of healthy.4 -
I just cook and don't use recipes so I can't give specifics. Im also not sure how you define healthy. In general, you can make some substitutions to reduce calories and fat:
Fat free cream cheese or Greek yogurt for creamy dishes and sauces
Apple sauce for half the oil in baked goods
Sugar substitute (splenda, stevia, etc...) or fruit for sugar or syrup
Use leaner cuts of meat or sub part or all with mushrooms or beans in chili and casseroles
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'loaded' baked sweet or regular potato - Greek yogurt - lots of roasted veggies and spices of choice3
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There is a Saturday morning show where chefs compete to remake food. The dietary facts are listed for each recipe and they post them on line. I hope this helps. I know it has made me think.1
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There is a Saturday morning show where chefs compete to remake food. The dietary facts are listed for each recipe and they post them on line. I hope this helps. I know it has made me think.
Rocco DeSpirito also comes to mind...here are some of his recipes:
https://www.doctoroz.com/recipe-collection/rocco-dispiritos-recipes1 -
I make creamy sauces by using low fat sour cream or fat free Greek yogurt. Like zoodles, spaghetti squash, or even regular noodles (smaller portion, loaded with other veggies) with a creamy mushroom sauce using yogurt. I also top Mexican eggs, tacos, buffalo chicken (boneless skinless grilled) and other spicy food with fat free Greek yogurt. A big favorite of mine is garlicky grilled chicken pieces (boneless skinless breasts or thighs with fat trimmed) and top with Greek yogurt-garlic-onion-cucumber sauce.
I also sub veggies for carbs in some comfort food dishes. Craving Mac and cheese? Microwave some cauliflower pieces and top with a reasonable amount of shredded cheese. Craving lo mein? Make a quick stir fry with whatever veggies and lean protein on hand, and sub a ton of been sprouts for the noodles. Mashed potatoes? Sub half or all of the potato for cauliflower. Pizza? Throw marinara on some zucchini or eggplant rounds and top with a little cheese and turkey pepperoni. I am a grad student on a tight budget and all of these options are cheap and can be found at Aldi.6 -
Oh yes. Last night I made this and it was divine. Smelled incredible too!
makes 6 servings, mina has 230 calories, side has 190 calories
Rustic Country Beef Stew with parmesan garlic egg noodles:
1 1/2lb lean beef chuck roast, trimmed and cut into 1 1/2 in chunks
2 large green bell peppers, coarsely chopped
1 1/2 cups chopped red onion
2 cups frozen sliced carrots
1 can (14.5 oz) no salt added stewed tomatoes
12 oz. reduced sodium chicken broth (or can you 12 oz can of light beer)
5 tbsp. tomato paste
2 tbsp. Worcestershire sauce
2 dried by leaves
1 tsp salt
1/2 tsp pepper
1/3 cup chopped fresh parsley
combine all ingredients into slow cooker except parsley and cook 9-10 hours until beef is tender, stir in parsley
9 oz yold free egg noodles
3 tbsp. light butter with canola oil
1 glove garlic, minced
1/4 tsp salt
1/4 cup grated parmesan cheese
cook noodles according to package, toss with butter, garlic and salt and sprinkle each serving evenly with cheese3 -
comfort food is not universal. It means something different for everyone.7
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skinnytaste.com and cookinglight.com have lots of great recipes for "healthier" versions of indulgent dishes
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Steel-cut oatmeal with dried dates, figs, and walnuts, with a splash of milk to thin it out a bit....to die for!1
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This is more a general idea but I have been taking "comfort foods" (like pancakes.... Are pancakes considered comfort foods??) and substituting ingredients for more nutrition dense options. Not always less calories though.
I'm looking at the packaging for these btw. If I have the name of the brand it's listed.
For my pancakes I had today: Light and fit Greek yogurt (Dannon) instead of fat free milk (Lucerne)-- in the yogurt there's more protein, more potassium, less sugars, less sodium, etc. Rolled oats instead of all-purpose flour-- in the oats there's less calories, less carbs, more fat, more potassium, etc.
It's really how you roll the dice. Consider your macros, your micros, your overall calorie wants/needs. Plus, like @hesn92 said, it's about what you consider comfort foods. If you naturally like fattier foods, opt for ones that are not fried, but instead baked. If you like sugary foods, look for natural sugars, sugar substitutes, and other sweet things.0 -
I think of chili as comfort food (especially when topped with an ounce of shredded cheddar), and it's the right time of year for chili. While I'd say most all chili recipes are "healthy", here's one I've used before:
Pumpkin, chickpea, and black bean chili
- 15 ounce can pumpkin purée
- 29 ounce can tomato sauce (although next time I make this I'm going to 1/2 the tomato sauce and use a can of red enchilada sauce with it)
- 29 ounces water
- 1-2 packets taco seasoning, depending on how spicy you want it to be
- 1 bag frozen corn
- 1 can black beans (undrained)
- 1 can chickpeas (drained)
- Juice from 2 limes
I put this in the crockpot in the morning and it's ready to eat when I get home from work.2 -
Does anyone have recipes for healthy versions of comfort food?
I have always thought of stews as comfort food. One thing I like to do to lower the total carb count is use turnips instead of potatoes in stews. I make them in the crockpot so they don't fall apart like potatoes do too.
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I think of chili as comfort food (especially when topped with an ounce of shredded cheddar), and it's the right time of year for chili. While I'd say most all chili recipes are "healthy", here's one I've used before:
Pumpkin, chickpea, and black bean chili
- 15 ounce can pumpkin purée
- 29 ounce can tomato sauce (although next time I make this I'm going to 1/2 the tomato sauce and use a can of red enchilada sauce with it)
- 29 ounces water
- 1-2 packets taco seasoning, depending on how spicy you want it to be
- 1 bag frozen corn
- 1 can black beans (undrained)
- 1 can chickpeas (drained)
- Juice from 2 limes
I put this in the crockpot in the morning and it's ready to eat when I get home from work.
Taco seasoning has a lot of salt so if anyone wants to do a lower sodium version of this just drain and rinse the black beans (or cook and freeze them. A 2 lb bag makes 8 2 cup servings. 2 cups is equal to 1 can) and use this homemade taco seasoning:
Equivalent of one packet of taco seasoning:
1 tbsp Chili powder
2 tsp Onion powder
1 tsp Ground Cumin
1 tsp Garlic powder
1 tsp Paprika
1 tsp Oregano
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Roasted kale chips are pretty yummy! Spread out chopped kale on a sheet pan — I line the pan with parchment paper so the chips don’t stick and for easy clean up. Toss the kale with a little olive oil & whatever seasonings you like and roast at 350 for 7-10 minutes. (They cook fast so keep an eye on them). I like my kale chips with creole seasoning.0
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I make chicken parmigiana with grilled boneless breasts that have been marinated in Italian dressing. After grilling I cut them horizontally, so they’re thinner, put a slice of mozzarella or provolone cheese on each piece and top with homemade marinara sauce. Bake in oven at 350 until cheese melts.3
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Cook This Not That has a bunch of lower calorie option to replace popular "comfort foods."2
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this week, I'm looking for recipe entrees with mashed potato; so, as to cut down portion of potates, but still enjoy them. 'pinterest' online is free and has a ton of ideas. I'm trying pork/sauerkraut and Colcannon, a combination of mashed and cabbage, or otherwise combo. Check for low carb foods for suggestions on pinterest search engine and you save them for yourself in files their online site. for breakfast, steel ground oatmeal; make in bulk and freeze in small portions, in small cake pan, for a hearty breakfast, just take out and microwave with a little milk0
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there is also an online site that use meat with a combination of other foods, like mushrooms to cut down on high cholesterol meat dishes; and use less meat with other protein for burgers and more. https://blenditarian.com/1
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Butternut squash purée (you can buy in a can), seasoned, with a bit of low fat milk or milk alternative makes a nice creamy type pasta sauce, try it on buckwheat noodles0
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Dr. Oz had a chef on yesterday, that used a squash sauce recipe for pasta. I need to harvest squash soon and will give your suggestion a try.0
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https://www.brandnewvegan.com/recipes/best-damn-vegan-chili-ever
Someone posted this recipe on MFP and I made it tonight with boca crumbles. It was INCREDIBLE. I made a few tweaks, I used a tablespoon of oil to sauté the veggies, added like 2 teaspoons of sugar and a teaspoon of salt. I'm going to eat it all fall/winter.0 -
A healthier version may be lower sugar, lower calorie or higher in fiber.
I use full fat for some recipes as I found the fat to be a handy carrier for needed vitamins. Besides fat is satiating for me.
Even so I brush my cooking oil on my frying pan, and nothing in our house is deep fried.0 -
I second skinnytaste.com. Not sure why someone woo'ed that post.
Honestly, I made a meatloaf using 85% ground beef after trying hers and I liked the low calorie one much better (I don't use 99% fat free turkey though... 93% is worth the extra calories). Same after ordering something from a restaurant... I liked hers better and it has half the calories.
The only thing is that a lot of my meals just don't turn out as pretty as hers, but really, it's typically just as satisfying as the real thing (her calorie count can be off though). Except dessert... people can lie to themselves as much as they want, substitutes will never replace the real stuff (but you can 'lighten up' some things with lower fat milk if you're not super picky).
The only 'light' dessert that I actually like is a substitute for apple pie - you still use the crust, but only one at the bottom, and put applesauce then apples on it - no extra sugar, no top crust.
And clafoutis is good too. The rest just doesn't measure up.0 -
Oven “fried” chicken and cauliflower mash with mushroom brown gravy.0
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JeromeBarry1 wrote: »If it's comfortable food, weigh your portions and account for the calories accurately.
If it's healthy food, weigh your portions and account for the calories accurately.
There's some doubt in my mind that comfort food is also your idea of healthy.
Yup, or learn to make more calorie/macro friendly versions. Work for some.1 -
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