One of the biggest downfalls that occurs with these foods is the set of ingredients we put into them. Our instinct tells us to reach for the richest cheeses and the tenderest pastas in order to nourish ourselves through the cold. The problem there is that when grains are removed from their husks and processed, they lose a great deal of the fiber and protein that holds the key to their nutritional value.
What this means in practical terms is that you can eat helping after helping of macaroni and cheese, and it will taste delicious, but your body will not have received the nutrients it needs to let you know you’re full. Add in the sad lack of vegetables in much of these foods, and you’ve got a recipe for disaster. These remixes of old favorites preserve the indulgent taste and mouth feel, while giving them the punch they need to deliver exactly the level of satisfaction that keeps us coming back for more.
This take on a classic keeps the tang and vibrant color of the tomato while eschewing the heavy cream which so often provides the base of the dish; fresh corn gives the soup a pleasantly firm and juicy edge.
Grilled Cheese with Apple and Leafy Greens
The best part of this dish is its flexibility. Apples provide an unbelievable amount of body and a pleasantly smoky flavor once they’ve been sautéed, and the greens can be swapped out depending on your preference: arugula, chard, spinach, or even kale all work wonderfully.
Quinoa with Black Beans and Cilantro
Quinoa is one of the heavy lifters of the cereal world. It is an incredible source of iron and fiber and has a balanced set of essential amino acids for human consumption, making it one of the most complete proteins we can digest. All this in a cute package! This recipe riffs on risotto or beans and rice to offer a creamy, spicy shot in the arm (or the belly, as the case may be).
And finally: chocolate! As a replacement for brownies, here are three options.
The overripe banana adds an extra level of sweetness and smooth consistency.
Amazing Black Bean Brownies
Again, mixing something with creamy-smooth texture (in this case, the black beans) into the batter provides a level of richness that may cause you to forget that these brownies don’t contain any refined sugar or flour–placing them pretty far along the chocolate spectrum toward fudge.
Chocolate Zucchini Cupcakes
These have to be tried to be believed. You will not taste the zucchini (making this an excellent choice for picky eaters). And for those who are skeptical about a vegetable’s place at dessert, the aroma of the coconut oil rising out of the oven while these bake is enough to convert even the staunchest doubting Thomas.
Do you have any tricks to make comfort food healthy?
Photo sources:
http://www.flickr.com/photos/johnjoh/ / CC BY-SA 2.0
http://www.flickr.com/photos/floodkoff/ / CC BY 2.0
Adwoa Gyimah-Brempong is a guest blogger for Plummelo. She works in communications at MIT. A transplanted Floridian, she’s lived in Portugal and Italy as well as New England, and finds inspiration in regional cuisine around the world. When she’s not cooking, she can often be found traveling: the sunnier the location, the better!
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