Some exciting things are happening around here!
One thing that I’m really pumped about?
I was chosen as a Food & Wine Blogger Correspondent through Foodbuzz, which means I’ll be scouring the Food & Wine archives for great recipes and posting 4 recipes a week for one month – starting now!
A few weeks ago, Foodbuzz sent out an email to their Featured Publishers asking for submissions on what recipe we would make first – of course, I chose a pizza recipe ;) BUT – this happened so fast that it’s not actually the first recipe I made!
Part of being chosen as a Blogger Correspondent is that I also received a year-long subscription to the magazine for my participation, and you can win one, too! You can click on the image below or the link at the bottom of the post to enter to win.
I can’t wait to share all these recipes with you.
While I’ll be trying at least 4 new recipes a week, I’ll still be tweaking them in my own ways ;)
One of my favorite things to do when trying new recipes is to make healthy swaps, and I’m excited to see what I can come up with using Food & Wine recipes as the inspiration!
Some of the easiest swaps?
- Whole grains! It’s so easy to use brown rice instead of white or whole wheat pasta for regular/white pasta, and, in most recipes, you won’t even notice.
- Cut back on the butter or oil. Some recipes definitely need butter, but many don’t actually need all that’s listed in the recipe.
- Add double the veggies called for in the recipe. This is also a great way to bulk up the meal, add more nutrients and vitamins and texture, and it means the meal will give you even more servings.
I’m so excited! I’ve got so many recipes printed off already…it’s hard for me to decide what to make in the next few weeks.
For breakfast, however, I knew I would be making these as soon as I saw them.
This recipe was already on the healthier side, but I did make a few swaps – I used oat flour instead of the regular flour and raspberries instead of blueberries.
Oat flour is just ground oats and it has a touch of sweetness that regular flour doesn’t offer. I thought the mix of cornmeal and slightly sweet oat flour would be delicious in these corn cakes, especially with the tart raspberries and maple syrup.
What a fun weekday breakfast!
If you want pancakes or waffles or biscuits in the morning, mix up your dry ingredients at night. It doesn’t seem like it will save time in the morning, but mixing up all the dry stuff last night saved me 5-6 steps and a few measuring cups! That also means a few less dirty dishes in the morning.
What are your favorite healthy swaps?
And do you have any suggestions on recipes I should try?
This post is part of a series featuring recipes from the FOOD & WINE archive. As a FOOD & WINE Blogger Correspondent, I was chosen to do four recipes a week from FOOD & WINE. I received a subscription to FOOD & WINE for my participation.