things that make this easier for me

when i started cooking in this new healthier way i had to reevaluate the way i was producing the flavors that i wanted.  how do i make things creamy without using cream?  how do i make things taste rich and meaty when bacon isn't an option?  how do i make this sweet without overloading on sugar?

well you might have noticed that certain ingredients keep popping up in my recipes and that's because they help me achieve these culinary goals without sacrificing my health.  i wish i could say that these were all whole-foods and preservative free and what have you but... come on!  cut me some slack, if i can't have fat i have to have something...

Laughing Cow Light Creamy Swiss Cheese
1 wedge = 1 point

these are great for spreading on a sandwich or melting into a sauce if you want a creamy texture.  they can also substitute for an egg if you're making a stuffing or a cake (the protein variety not the dessert kind) and need a binder.

Kitchen Basics No Salt Added Chicken Stock
1 cup = 0 points

whenever you are making a sauce or a stir fry or a roast or a soup or broth or beans or WHATEVER!  if you want it to taste like it's been cooking for a long time, or just generally deepen the flavor of it, add in some chicken stock and there you have it!  i like the unsalted variety because then i'm in complete control of the salt level of my food.

Mudhava Agave Nectar

1 tablespoon = 1 point

i happen to be a big fan of the salty / sweet / spicy flavor combination but sugar can get expensive (points wise) real quick so i use agave nectar in place of sugar almost exclusively these days.  it doesn't have a weird aspertame flavor like some non-sugar sweeteners and it's actually made of things that i can understand on an intellectual level.

so those are my secret weapons.  there are a lot more that i use but i think these three show up the most.  i believe i used them all in the pumpkin curry i made the other day, which i will be posting shortly.

happy cooking!

-V