To be very honest, on receiving the American Heart Association Healthy Fats, Low-Cholesterol Cookbook, I was not very excited about cooking from it. I love and actually look forward to pictures in my cookbooks and this had none except for the cover photo. If you are more of a visual person, like me, then this book will leave you a little disappointed. Having no pictures to get tempted and cook a particular recipe, I did have some difficulty in choosing something to make.
I do appreciate the idea behind the book though but having being spoilt for choice by Food Network’s the Best and the Lightest (which I have reviewed here), I think my expectations were high. I am sure the book has some good recipes and the one I am sharing today- polenta with vegetables, was one that my mom and I enjoyed for our dinner. V unfortunately isn’t a fan of this type of cooking or the cuisine and prefers more spicy (read Indian and the occasional thai and chinese) food, so it was a nay from his side. And that’s why although I like the idea of this book, and did find a few interesting recipes for healthy appetizers and salads, this cookbook will not have much of a place in our kitchen.
I had cooked the Tuscan style chicken recipe as well from the book and that recipe is something that I would not be visiting again. To be fair having grown on butter chicken and spicy chicken curries, the tuscan slow cooker fell a little flat. I used the leftovers to make sandwiches, which were good though.
What I did like about this cookbook was the information in the starting few pages and I found their section of healthy hints pretty helpful and informative. Overall though, this cookbook did not speak too much to me.
When I posted the photo of these tofu tacos on my social media accounts, soon I started getting requests for the recipe. And rightly so. These tacos are super easy to make and taste great and are chock full of all the good stuff.
I recently got the Food Network’s The Best and Lightest cookbook to review and have been enjoying my time cooking through it. The recipe for these tofu tacos is from that cookbook. I have had great success in all the recipes I have tried and look forward to trying more from the cookbook. You can read more about my review here. And if healthier meals in 2016 is your goal, you might want to check this book out.
I did want to make a more V-day oriented recipe and post and while these tacos would be great any day, I had originally planned to do a more sweet (read chocolate) oriented post like . These eclairs that I posted on my instagram were my choice but I made a mistake with the choux dough and I did not get the right shape. They tasted great though and V and I have been chowing them down like crazy. Hopefully a few more tries and I will be able to post a recipe soon. Instead I am sharing these tofu tacos recipe today.
And if you are looking for some sweet ideas you can try these recipes:
I’ve been dying to share this Chinese chicken salad recipe. It has become one of my absolute favorite salads. Its quick to put together and the dressing, made with classic chinese/asian ingredients, gives a burst of flavor to the salad. Even the most hard core salad haters will enjoy it.
This chinese chicken salad is light and packed with veggies. Its a meal that you can have (and make) any night of the week, since its so easy to put together and tastes as good as any chinese take out. Plus, it doesn’t make you feel that guilty eating it. Since you make it at home you know the exact ingredients going into your body.
You can customize the salad to your liking- adding or omitting veggies you like and don’t like.
For a vegetarian version add tofu- you could marinate the tofu and grill it for added flavor.