This is sad because I love real butter.
During a recent yearly check-up, I heard words about cutting down on fat consumption. Mentioning I use real butter, almost a pound or so a month, didn’t cross my mind. I cook with butter as well as use it on vegetables and toast. I don’t butter sandwiches.
For better health, I’m going back to using (less) butter every other month. Thus, I am changing my breakfast menu. Yesterday I had an egg salad sandwich. Today was a hard boiled egg with parsley and relish on one slice of wheat bread.
Tomorrow? Years ago I blogged about creating a breakfast muffin like the one called Glorious Morning, bran, shredded carrots, raisins, spices, seeds and more. It is a very moist muffin also called Morning Glory muffin.
A muffin anchor for a breakfast menu doesn’t sound healthy. What does are meals based on fruit and vegetables. Overall, a variety of meals that include leftovers from dinner, can help me not miss those buttery eggs and toast.
I guess it comes down to everything in moderation, doesn't it. We use margarine for most cooking, but butter for things like sandwiches. I think I'd rather have butter, not so much because of the taste, but because it doesn't have a lot of preservative things I can't pronounce in it...at least the butter from our local dairy doesn't.
ReplyDeleteMaryanne,
DeleteGood point about butter.
Eliminating foods with additives isn’t easy. Maybe I’ll go for less use instead of a month if no use.
May
As a fellow butter lover, I can understand your situation. Butter substitutes just do not taste or work the same for my taste. We do use it often in cooking and cutting down rather than cutting out is a good solution.
ReplyDeleteBeatrice,
DeleteThank you! You confirm less instead of none is a better solution.
May