Recipes

Low-fat, no-fat, healthy fat, too much fat, trans fat-free? “What do you mean?” as my fellow Canadian, Justin Bieber, would say. I conclude my four part series on special diet with low fat cooking or ways to limit the fat intake. 

Where I grew up, we didn’t have ‘food trends.’ Everything we ate was simple, basic, and comfortable – from roast beef and mashed potatoes to chili and mashed potatoes. If we were going to spice things up, maybe we’d have spaghetti or pizza.   So imagine my surprise when the person who did all of the cooking during my formative years, the woman who actually served me lasagna and mashed potatoes (I’m not joking), called me up and started talking to me about quinoa. And she wasn’t just calling for a definition of what quinoa is either – she was talking about her long list of personal quinoa salad recipes. I almost dropped the phone in shock. After all, quinoa doesn’t include ground beef or mashed potatoes in the ingredient list, so this was quite a detour.

For me, one of the most stressful parts of back to school is figuring out what to pack in their lunch kits. This year I’m getting a jump on things by creating a list of lunches that are cute, creative, and will be something they enjoy eating.