One meaningful modification I have made in my families diet is with non-fat Greek Yogurt. Our preference is Fage and at 23g of protein per 1 cup serving this is a substitute really worth considering. One of the biggest modifications is replacing sour cream. Sour cream has about 3g of protein per cup and saturated fat, unless you choose the nonfat version however, then you are consuming modified corn starch and thickeners. I never noticed the change however if you do it will only take a few times to adapt to the taste.
Some ways we use this staple:
- mix with previously frozen, warmed berries and serve on oatmeal, pancakes or french toast in the morning.
- mix with honey and whip as a substitute for cream cheese frosting. I promise this is DELICIOUS!
- dollop on top of black bean soup or any hearty soup or salad
- added to a smoothie for extra protein and calcium and creaminess
- cream sauce for fish tacos
- mixed with berries for popsicles
- mixed with granola for a hearty snack
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