I’m not a great fan of cooking. I don’t relish the role of being the main food provider in my household, but I do it because I feel so strongly about how important it is to be eating healthy, nourishing foods regularly. And I certainly do not while away hours in my kitchen concocting new creations to impress friends and family. So, if you’re expecting this blog to provide you with lots of recipes for novel or exotic foods from me, I’m afraid you’re likely to be disappointed.
Despite all that, I must say I do LOVE food. Indian, Italian, Mexican, Thai, Chinese, American and so on…all those flavours and textures…yum! So, I’m constantly on the lookout for new recipes. However, knowing as much as I do about food (ignorance really is bliss sometimes), I can’t help always seeking out healthier recipes or adjusting them myself to improve their nutritional profile. Don’t get me wrong…I can eat them, I just can’t, in good conscience, make them.
Which brings me to this Easter. My family is quite big on traditions, and Easter is full of them. I was in charge of the vegetables, and one classic Easter side dish that I decided to make was scalloped potatoes. Scanning online for recipes, my heart sank. Look at all the cheese! The heavy cream! The saturated fat and calories! Then I stumbled upon a recipe that had hundreds of positive reviews, but which was made without dairy or cheese. My choice was made.
And it was a hit. Nice and creamy and tasted great. Here’s the link to the original recipe , but I have posted it for you below. Oh, and it was incredibly easy to make, too. (My food processor made short work of those potatoes.) I don’t think I’ll be waiting until next Easter to make it again.
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