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Bulgur is the tasty fiber

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I have tried differ ways to increase my daily fiber intake. Oats, metamucil, wheat in the form of bread, pasta, cereal and snacks, vegetables and supplements. This was aimed at improving both my digestive system and metabolism while reducing my intake of processed carbohydrates. Still, I did not find that perfect tasting fiber meal. I complained about this to a friend of mine (shout out to Bomzybee) who suggested bulgur. Yes, she had to spell it out because I had never heard of it. Thanks to google and the nutritional experts, I found this to be high in both fiber and protein. JACKPOT!!!!! I love the taste and it is gradually replacing the processed carbohydrates in my pantry. Bulgur is wicked easy to make and goes with anything. Infact, you can substitute rice in any recipe for bulgur. So far, I have made bulgur in two different ways and I have not been disappointed. Ingredients Bulgur Carrots, green beans, peas and sweet corn (or mixed vegetables) Chicken or beef broth Scallions seas...
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Spaghetti squash on a hot, summer day

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It is 80 degrees outside and the flowers are looking beautiful. What a perfect day to make some spaghetti squash. Its vibrant color, taste and low calorie content makes it a great summer dish alongside a chocolate sundae (YUM!). Ingredients Spaghetti squash Olive oil Salt  Black pepper (seasonings of choice) Any side of choice (Green beans and plantain) Any sauce of choice (Minced meat sauce) Method Cut the squash into two along the longitudinal side. Scrape out the seeds. Season as you wish and place in an oven pre-heated to 400 degrees for about 30 minutes. The size of the squash will determine how long it stays in the oven. After 30mins, occasionally taste and check for the desired texture. Use a fork to pull apart and scrape the spaghetti out of the skin. Serve hot with any side or sauce of choice. I served mine with minced meat sauce, some oven baked green beans and fried plantains.     Final outcome Spaghetti squash served with minced meat sauce, green beans and fri...
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Eggplant lasagna

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Two things you can tell from reading my blog are that I love pasta and I keep looking for alternatives. So, I decided to try a low-calorie alternative in the form of eggplant lasagna. Thank God I did a thorough research on this if not, I would have ended up with eggplant soup. Flash back to a previous write-up on my "epic fail" story,  I still had some of the filling so, I thought to use it in this recipe.   (Read here:  https://myfoodshenanigans.blogspot.com/2020/05/epic-fail.html ) ,  Heart racing, I say to myself, you better come out edible. #grabsapron Alexa, play some Colbie Caillat Ingredients Eggplant Ragu sauce (or whatever sauce you like) Shredded cheese (or alternative if dairy sensitive) Minced meat sauce Method Wash and cut off the longitudinal ends of the eggplant. Thinly and evenly slice the eggplant along the longitudinal side so that it cooks evenly. Dehydrate the eggplant by baking in the oven at 350 degrees for about 10 minutes. You can also use sal...
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High protein, low carb edamame and black bean pasta.

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Pasta was once my go-to carb. At a point my my life, I could not go through a day without a pasta based dish. It was my addiction. Someone who knew about this decided to gift me a black squid ink pasta. Oh boy! My love for pasta could not surmount the look and high-end value of the black squid ink pasta. Isn't it amazing how psychology works? How appearance can change your perception and value of something? Imagine my reaction, walking down the aisle at the grocery store and stumbling on the black bean pasta which, just like the name, is also black in color. Of course, I eat black beans so, I grabbed it alongside the edamame based pasta. Good thing about both pasta is that they are high in protein and fiber but low in carbohydrates. However, their calorie per serving is similar to some flour based pasta. If you are active or wanting to build muscles, you may consider this as as alternative to your protein shake. Both pasta are easy to cook as you just boil it for about 10 minutes. ...
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P = potassium in potatoes, Good for the heart

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Before I started to read food labels, I initially thought potatoes were unhealthy so, I avoided them. Fortunately for me, I taught an undergraduate class in experimental biology where we performed chemical assays on macromolecules and the various classes of food. In short, we cooked potatoes, onions and cereal in the lab for experimental reasons. Although the lab smelled like a 5 star michelin restaurant, we did not eat the cooked food. My love for potatoes got restored (honestly, it never left. I just found a reason to indulge in it). Not only are they high in potassium which is good for contractility of the heart but they have a high water content and a low calorie index provided they are not in the form of bagged chips. Out goes the chips, in comes the fresh potatoes. My go to are the golden yukon for mashed potatoes, fingerlings for roasted potatoes and sweet potatoes for fries either as oven baked or airfried. Ingredients Potatoes (Golden yukon, Fingerlings) Garlic Butter Cheese /...
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EPIC fail to Sweet success!

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About 3 weeks ago, I had an "EPIC fail" moment with making beef pastry / meatpie.  ( https://myfoodshenanigans.blogspot.com/2020/05/epic-fail.html) A dear friend of mine (Tayo) immediately uplifted my spirits by sharing an easy and simple recipe with me. I purchased all ingredients in the recipe but left them in my refrigerator for over 2 weeks. Everytime I saw them sitting in the cold, they smiled back at me in excitement (Yeah, I may communicate with ingredients). My response to them was to check the expiration date and console myself that I had more time to procrastinate. I normally do not procrastinate, so, you can imagine the sleepless nights I had knowing I had an upcoming battle. The fear of not wanting another epic fail was real. Fast forward to 2 weeks later....... Okie dokie! I need to get this over with and deal with the outcome. Alexa, play "Battlefield" by Jordin Sparks! Ingredients Almond flour (2 cups) Mozzarella  cheese (200G) Cream cheese (100G) Sal...
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Engagement in culture leads to stir-fry

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Thank God for diversity and that we all don't belong to just one culture. That will be so boring. Imagine the monotony of eating the same type of food over and over (YUCK).  My love for culture has led my wandering feet to multiple restaurants and social gatherings where I have had Nigerian, American, Mexican, Chinese, South Korean, Italian, Polish, Greek, Egyptian, Kenyan, Brazilian, Indian and Hawaiian cuisines.  While eating, I would dissect the meal, have conversations about the ingredients and ponder on how to replicate them. Once it starts getting complicated, I drown my thoughts because I know my only option is to re-visit the restaurant.  Chinese stir fry on the other hand is versatile, easy to make, the ingredients are readily available and all you need is a wok.  See why I invested in a wok (#winks!). I make my simple version of the stir fry and omit certain ingredients like brown sugar / honey and corn starch. Ingredients Broccoli Carrots Mixed bell pepper...
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