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10 pounds down 32 pounds to go!

Friday, October 26, 2007

Not so deceptively delicious

Matt's mom and I have long conversations about the care and feeding of a Matt in his native habitat. She's put a lot of effort into making sure he didn't literally starve to death when he was younger and very, very sick with Chron's. He's not as sick now, thankfully, but feeding him is still tricky. Mostly it's tricky because both his mom and I make a habit of sneaking things into his food. I almost never tell him what he's eating. It's just easier. "Oh, you don't like cheese? Have some Tiramisu. You'll like it!" and ofcourse he does. I did eventually tell him that the main ingredient is Mascarpone and maybe he should stop saying he doesn't like cheese when he eats it everytime I serve it, but it's more fun to fool him.

This week I finished up an experiment in whole wheat baking. I've been slowly incorporating whole wheat flour into some of his favorite cookie recipes. I finished up with completely whole wheat peanut butter cookies. Most of the recipes need more work but not the peanut butter, peanut butter is perfect as a whole wheat cookie. The only downside is that I got caught. He noticed the difference this time. He asked what I did differently...because he liked them better than usual.

I really shouldn't have been worried because I'm the one with the hang-up about whole wheat, not him. I really hate whole wheat bread. I know it's supposed to be better for me and all that, but instead of switching I just stopped eating white bread. I never bothered to do the research or compare labels. Earlier this summer I picked up some King Arthur Whole Wheat and White Whole Wheat flours to experiment with for baking for sale purposes. I never really got around to that for, uhm, a few reasons but I still had all this flour and there was no sense in letting it go to waste. I started out using it just to get rid of it, and then I found this table.

I couldn't believe it, it's almost 10 more grams of fiber in the whole wheat per cup. That means that two whole wheat peanut butter cookies have a gram of fiber while the white would have .2 grams. It makes me feel that much better about feeding him cookies every day, and better about stealing one or two for myself. So, I'm a convert. I still hate the bread and I'm not sure how the switch would work for a cake, but it's great with cookies. I can't believe it's been almost two years of trying to live a healthier life and I just got around to whole wheat cookies. Next epiphany: Jazzercise!

2 comments:

PastaQueen said...

I've got a good chocolate-chip whole-wheat banana cookie recipe. I only make it when I'm giving the cookies away though and even then I eat 1/3 of the batter. Actually, I've gotten so lazy in cooking lately that I've been eating whole-wheat pancake batter raw without bothering to cook it.

Amy said...

I found an actual choc. chip recipe designed for whole wheat, I might like that better. not that I need to.