Two healthier version recipes later, I'm convinced that the tried-and-true America's Test Kitchen has accomplished the task of creating nutritious recipes that are as tasty, if not more than the originals. Take, for instance, the Roasted Brussels Sprouts with Walnuts and Lemon recipe on page 213 of the softcover recipe book, "nutritious DELICIOUS: turbocharge your favorite recipes with 50 everyday superfoods".
Everything taste better with bacon, or at least we think it does, but this recipe book has scientifically analyzed and tested a recipe proven to be healthier by substituting bacon with toasted walnuts and lemon. How simple, right? But the taste is phenomenal, as are the nutrients in each serving (fiber, folate, vitamin C, vitamin K, manganese).
Each recipe explains how it works as a substitute to an unhealthy version. For the Brussels sprouts recipe, the staff at America's Test Kitchen "tossed the sprouts with toasted walnuts for richness and healthy omega-3 fats, and used olive oil as our base. In order to ensure the interior of the sprouts cooked through by the time the exterior caramelized, we added just a tablespoon of water to our oil and seasoning that would coat the sprouts."
Simple changes to a simple recipe (5 ingredients) and you've got "nutritious DELICIOUS". This approachable guide to eating well illustrates that adding healthy ingredients you may already have in your pantry will both increase the flavor and nutritional value of new favorites and dishes we know and love.
Just to double-check these recipes truly test well, I made the Whole-Wheat Blueberry-Almond Muffins on page 58. Using mostly whole wheat flour instead of 100 percent white flour, and incorporating ground, toasted almonds eliminated the typical cardboard-like flavor of whole wheat. They also discovered adding 3/4 cup all-purpose flour was the best solution to the tastiest muffins, as was adding some baking powder and baking soda. Wow, were these muffins delicious, and it was great to know they're nutritious as well!