Mrs. Deen just announced that she has type 2 diabetes and everyone is all up in arms. "Of course she has diabetes" and "did she really think eating all that food would do her any good" and so on and so on. Well before we strike this sweet Southern woman down with a stoning of butter bricks, let's stop and reflect on ourselves.
This woman was broke, divorced and struggling to raise her children. She is from a small town in Georgia, where the food is delicious, albeit not so great on the waistline. She did what she had to do to make a life for her family and that was selling her delicious treats door-to-door.
We are all sitting here today judging this woman and laughing at her circumstances. However, isn't really OUR fault that this has happened. It was our craving for her foods that kept her popular and in business. We were the ones replicating her foods for our families. But none of us will admit that we are the true villains in this situation.
It took me a very long time to realize that certain foods can create a negative impact on my weight and overall health. I thought that I was doing really well, when in reality I was not. I had to change my entire outlook on food to see what it is like to be a healthy and thriving human being.
So in honor of Mrs. Deen and her delicious and amazing recipes, I will turn two of my favorites into healthier (and just as tasty) alternatives for your family to enjoy!
Original: Garlic Mashed Potatoes
One of my all-time favorites by her, because she uses delicious cream and butter. Creating a decadent side dish great for holidays and special occasions.
Liz's take: Smashed Purple Sweet Potatoes and Sauteed Garlic
- 2 whole purple sweet potatoes (loaded with nutrients)
- 3 table spoons of grapeseed or olive oil
- 2 cloves of garlic peeled and and cut in half
- salt and pepper to taste
Bring medium-sized pot of water to a hard simmer. Peep and cut your potatoes into even-sized cube and add to the water, with a pinch of salt. Let simmer for about 15 minutes, drain and add back to the warm pot. Let the potatoes dry out for about 60 seconds. Add your oil and garlic and then smash. It is a very colorful and very tasty alternative the original.
Original: Italian Pasta Salad
I love pasta salad, but have given this tasty treat up. Since then, I have been searching for a healthier, yet satisfying alternative and I believe I have found it!
Liz's take: Italian Veggie Salad
Italian vegetables are some of the most colorful and flavorful. Full of good things like lictopine and fiber.
- 1 eggplant peeled and cubed
- 1 zucchini cubed
- 1 summer yellow squash cubed
- 1 pint of cherry tomatoes halved
- 1 can of black olives, drained and halved
- 1 can of green olives, drained halved
- 1 can of artichoke hearts
- 2 tablespoons of balsamic vinegar
- 3 tablespoons of olive oil
- dash of oregano
- salt and pepper to taste
Grill or saute your eggplant, zucchini and squash till tender, but not falling apart. In a large bowl, toss in the rest of your ingredients. Make sure to incorporate all your ingredients well so it is all coated with oil and vinegar. Serve as a lunchtime meal or as a side dish!