A Healthy Pregnancy
with Faith Bontrager, RN, BSN
The CDC released some great news this week. From 2000 to 2008 the percentage of mothers who initiated breastfeeding increased over 4 percentage points.
This is great news for babies [...]
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Dear Dr. Gourmet, Q: In your Green Goddess Dressing recipe, what can I substitute for the mayonnaise? A: The best substitution for mayonnaise is yogurt. I like to use non-fat [...] These recipes can be made with stevia instead of Splenda. Use 12 packets of Truvia brand for each 1/2 cup of Splenda. Z Sweet brand measures like sugar so you will need the same amount of that product as the amount of Splenda indicated in [...] Dear Dr. Gourmet, Q: I like to use old recipes. I made a lasagna from a 1970’s era recipe of mine. It was very (too) salty. I used Italian sausage (Johnson brand), ground beef, tomato paste, mozzarella cheese (Rouse’s brand), ricotta, an egg, and only added [...] The main issue with gluten free baked goods is that the number of calories is usually much higher than their counterparts made with wheat flour. The flours used in cookies, bread, cakes, pastas and the like are simply more calorie dense. The second issue is one of [...] We’ve tested a number of gluten free breads with mixed success. The main disappointment is that we’ve not yet found a gluten free product that makes really good sandwiches. The problem is the crumb. It’s the [...] Q: How important is the brand when it comes to buying a cast iron skillet? I know Lodge is probably the best out there, but I figure that since cast iron isn’t exactly high tech stuff, its perfections shouldn’t be too hard to duplicate. Are the cheaper [...] |
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