Dear Paula Deen,
I was never a big fan of your cuisine, and found you mildly irritating at best. I did my best to tell those in my life who liked your show that I thought your cooking prowess was sketchy at best, dangerous at its worst. I was appalled at how truly unhealthy your recipes were, even without the butter. Not to mention the lack of plain, healthy vegetables and fruits. I browsed through your website, and even your alleged “healthy” recipes really aren’t that healthy.
For example the “healthy” meatloaf (http://www.pauladeen.com/recipes/print_view/1900/)isn’t all that healthy when you look at the ingredients:
Ingredients
3 slices whole-wheat bread, torn
1/4 cup low-fat (1%) milk
2 teaspoons canola oil
1 (8-ounce) package mushrooms, coarsely chopped
1 onion, finely chopped
1 teaspoon salt
1 small zucchini, shredded
1 (20.8-ounce) package ground turkey or chicken
1/2 cup fat-free shredded mozzarella cheese
4 slices reduced-fat center-cut bacon
1/4 cup plain bread crumbs
1 large egg
1/4 cup ketchup
1 tablespoon spicy brown mustard
2 tablespoons French fried onions
If you don’t want to go meat free (which with your comorbidities of diabetes and high blood pressure, plus the fact you are overweight), there are other ways to make this healthier:
1/3 c whole wheat bread crumbs OR ½ c oatmeal
1 c assorted mushrooms (shitaki, portabella, etc) chopped
1 c vegetable broth
1 tbsp dried onion
1 package ground turkey
1 zucchini, peeled and shredded
1 carrot, peeled and shredded
1 tsp ground sea salt
3 egg whites, beaten
1/2 c tomato sauce with 1 tsp agave nectar stirred in
Mix bread crumbs (or oatmeal) with vegetable broth. Add egg whites and stir well. Put meat and vegetables in a bowl. Add bread crumb mixture. Sprinkle with onion and salt. Combine well, shape into a loaf shape. Top with tomato sauce mixture. Bake at 375 for 1 hour or until no longer pink in the middle. If you really need the cheese, add a ¼ c of vegan mozzarella cheese. In place of French fried onions, you could instead use 2 tbsp of onions carmelized in vegan spread.
Or your spinach and artichoke dip (http://www.pauladeen.com/recipes/view2/hot_spinach_artichoke_dip/)
10-ounce package frozen chopped spinach, cooked in the microwave on high for 5 minutes
2 13 3/4-ounce cans artichoke hearts, drained and chopped in a food processor
1/2 cup mayonnaise
1/2 cup sour cream
1 cup freshly grated parmesan cheese
1 cup grated pepper jack cheese
Wow. I can feel my arteries hardening just reading this recipe! There are so many different ways to make this healthier! Here’s my take on it:
1 lb frozen spinach defrosted and spun out
1 can artichoke hearts in water, drained and coarsely chopped
1 package silken tofu
1 tsp (or more) minced garlic
¼ c vegan parmesan cheese
½ c vegan mozzarella cheese
Preheat oven to 375.
With an electric mixer, beat tofu. Add garlic and mix well. Mix in spinach and cheeses. Add artichoke hearts. Bake for 25-30 minutes until bubbling.
See Paula, its really easy to make positive changes and turn unhealthy recipes healthier.
If you need more help, post a comment below!
Or if you want to try more easy peasy vegan recipes buy my book, Vegan Deelight here:
http://www.barnesandnoble.com/w/vegan-deelight-dee-di-memmo/1107989173
Hugs and love,
Dee
