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Recipes I've Shared:
Non-dairy morning drink, with lots of protein and even some fiber.
The wheat germ is the secret ingredient. You could make it with bread crumbs, but I always use wheat germ. Because the eggplant is oven baked instead of fried, it's way lower cal and fat than most. I also use cheese sparingly, and make my own tomato sauce, so the sodium is much lower. (Note, this recipe is calculated with a generic, high-sodium tomato sauce because I was too lazy to try and recreate my own here so it shows a sodium level much higher than my actual dish.)
Look for no salt added tomatoes and beans, otherwise the sodium goes through the roof. You can use salsa instead of tomatoes and diced green chile peppers, I'm just not an onion person. I like to serve garnished with diced fresh tomato and avocado with a corn tortilla, but of course that's not reflected in the nutritional info.
No doughnut worth eating will ever be calorie, sugar and fat free, but these are baked, not fried, which automatically makes them healthier than most alternatives. Substituting some healthier ingredients makes them even better for you without taking the taste away. You could sub in whole wheat for some of the white, but I wouldn't recommend using all whole wheat flour - I tried it that way once and it wasn't so good. I haven't tried using sugar substitute, but I think it would work fine for everything but the glaze. You can kick the glaze up a notch with spices such as cinammon or cayenne, or dip the doughnut into sprinkes (while the glaze is still tacky so they'll stick). Note that sprinkles will increase the total nutritional info per serving.