Our dinner, night by night, is fairly predictable.
Meat. Salad. A carb. And loads of steamed vegies.
The meat changes, sure… Hubbie IS a butcher after all.
The vegies kind of stay the same.
So does the salad.
I try to be creative with the carb though.
Spicy rice. Yellow rice. Plain rice! (Hubbie loves rice!)
Potato chips (home-baked potato chips are so yum). Pasta!
And let’s not forget our good friend pasta.
I do soups too, especially in Winter. Chicken and sweet corn soup, basic traditional soup, cauliflower soup, pumpkin soup, and my latest LOVE, chicken and egg drop soup.
ALL the carbs are so moorish, and I would actually overdose if it weren’t for my sensitive-stomached Hubbie.
He eats well, and he eats healthy. But unlike me, the slightest overdose of fats/cheese/cream/oil…
And he is physically and emotionally paying for it the next day.
I’m all like “How? Why?”
I’ve come to realise though that our bodies are very different, and even though my body doesn’t really tell me, his body throws out obvious hints left, right and centre.
It’s the whole reason I stopped making one of our carb staples, the potato bake.
This potato bake was DELISH. Thinly-sliced potatoes, onions, cheese, LOADS of cheese, with a sprinkle of pepper and paprika, and then the whole lot was covered in half a tub of cream and lots of milk.
Can you just hear the cows singing out to you? 🙂 😉
Well, like I said, I stopped it. Both because Hubbie didn’t like to eat much of it at all, and then… I got MORE food conscious.
I say more, because I’ve grown up with my own share of food awareness. I know a lot.
But recently I’ve come to learn more.
I’ve been on a bit of a journey myself. I’m not off dairy, but I have reduced it greatly. I have things like almond milk and coconut yoghurt as part of my intake, alongside regular milk. I have my daily coffee and tea, but I try to have treats that I’ve baked myself. Things from programs by Sam Wood and Rachael Finch. The sugar I was so reliant on to accompany my caffeine kick, I’ve realised I don’t need.
Instead I have things that contain maple syrup for sweetener, dried fruit, nuts and healthy fats, and these are the things I am increasingly calling my ‘treats.’
You know, I’m actually enjoying them too.
But there’s been something I’ve been pondering for a while. I’ve been sitting on this idea, thinking thinking thinking, and today I finally went ahead and looked up…
“Potato bake with chicken stock.”
Simple right? I could remove the cream, the milk, even 3/4s of the cheese, and replace it with…
Stock. Spices. Herbs. Which is exactly what I did.
I sliced the potatoes up as normal and sprinkled some salt, pepper and herbs in between layers, including some crushed garlic, poured the stock over the whole lot, and voila!
A healthy potato bake!
I even tossed some parmesan on top (just a little!) in the last 10 minutes of baking.
It was really yum! I didn’t miss anything AT ALL. I perhaps overdosed a little on the garlic, but all in all, I think I’ve just reintroduced the potato bake bake into the ‘rotation,’ as Hubbie would say.
Still delish, but only healthier. 🙂
I love a good cheat.