For Meat-Eaters Too...

Before I start tracking my six-week vegan challenge on this blog, I wanted to point something out to you all that may not be so obvious. The stories and information that I'll be sharing here aren't just for vegans or vegetarians or people considering one of those diets. If you're a proud and happy meat eater, my vegan blog posts are for you too! Especially if you've been searching for a way to be just a little bit healthier and feel a little bit better, without turning your world upside down or feeling like you are sacrificing all your favorite foods. 

How, you ask? Well, stop looking at it so black-and-white! 

Before I start tracking my six-week vegan challenge on this blog, I wanted to point something out to you all that may not be so obvious. The stories and information that I'll be sharing here aren't just for vegans or vegetarians or people considering one of those diets. If you're a proud and happy meat eater, my vegan blog posts are for you too! Especially if you've been searching for a way to be just a little bit healthier and feel a little bit better, without turning your world upside down or feeling like you are sacrificing all your favorite foods. 

How, you ask? Well, stop looking at it so black-and-white! 

Make your yogurt "Greek"

Plain yogurt, especially low-fat, can be a wonderful (and healthier) substitute for mayonnaise (think tuna, chicken & potato salads), sour cream, ranch dressing, dips & spreads; however, sometimes a thicker consistency is desired than what most yogurts can provide. Greek yogurt can provide this thick, rich consistency, but Mark Bittman shows us how we can easily thicken ordinary yogurt ourselves in this short but useful piece from the New York Times website. It's a simple technique that requires little more than a dish towel, some yogurt and time. Take a read, and next time your recipe calls for mayo or sour cream, try substituting that ingredient with your own homemade "Greek" yogurt.

A Recipe Secret Wrapped in a Towel by Mark Bittman - March 16, 2010

Plain yogurt, especially low-fat, can be a wonderful (and healthier) substitute for mayonnaise (think tuna, chicken & potato salads), sour cream, ranch dressing, dips & spreads; however, sometimes a thicker consistency is desired than what most yogurts can provide. Greek yogurt can provide this thick, rich consistency, but Mark Bittman shows us how we can easily thicken ordinary yogurt ourselves in this short but useful piece from the New York Times website. It's a simple technique that requires little more than a dish towel, some yogurt and time. Take a read, and next time your recipe calls for mayo or sour cream, try substituting that ingredient with your own homemade "Greek" yogurt.

A Recipe Secret Wrapped in a Towel by Mark Bittman - March 16, 2010