Starting in May, I will be a participant in a research project that will be looking at the effects of adding fiber as well as exercise to a person's diet, and whether increasing the amount of fiber eaten will cause weight loss. This project is being co-conducted by a student here at the college, as partial completion of her degree requirements. SO------living right here, and feeling like it would be a "good thing" to help this student out, I agreed to be one of her guinea pigs--I mean, her research participants. She needed almost 100 people to participate, and I figured what do I have to lose, except a little extra weight! And you know how it is--I am often more willing to do something for someone else, than I am to stick with it for myself! So I have committed to following this paticular fiber-filled diet for eight weeks, as well as go through health assessments pre and post the eight week period.
So on that note, I have been gearing up my mind as well as getting some recipes ready, so I will already know foods I can make and eat right from the start. Hense, the following recipe for Baked Tortilla Chips. Corn Tortillas are a whole grain food, unlike refined white flour tortillas, and when you make the chips by baking you avoid lots of unhealthy oils and fats that are usually added when comercial chips are made. In addition to that, my family ALL loves these, so you won't be stuck with a food that is "healthy" but "yucky"!
By the way, if anyone is interested in learning more about the fiber diet I will be on, the entire book this research project is based on is available to read on-line for free. Just go to http://www.fullplatediet.com/
Baked Tortilla Chips
Prep time: 5 minutes
Cooking time: 5-7 minutes
12 soft corn tortillas
Preheat oven to 450 degrees.
Cut each tortilla into eight wedges (I stacked them in a pile of 6 high, and cut through the stack at one time). Lay them on a dry baking sheet in a single layer. If wanted, you can LIGHTLY spray with an olive oil spray, and then sprinkle a tiny bit of salt or garlic powder. Bake for 5-7 minutes, or until crisp. Watch them carefully so they don't burn. Store in an airtight container, or do what we do and eat them all immediately! These are great for salsas, bean dips, or haystacks.
So on that note, I have been gearing up my mind as well as getting some recipes ready, so I will already know foods I can make and eat right from the start. Hense, the following recipe for Baked Tortilla Chips. Corn Tortillas are a whole grain food, unlike refined white flour tortillas, and when you make the chips by baking you avoid lots of unhealthy oils and fats that are usually added when comercial chips are made. In addition to that, my family ALL loves these, so you won't be stuck with a food that is "healthy" but "yucky"!
By the way, if anyone is interested in learning more about the fiber diet I will be on, the entire book this research project is based on is available to read on-line for free. Just go to http://www.fullplatediet.com/
Baked Tortilla Chips
Prep time: 5 minutes
Cooking time: 5-7 minutes
12 soft corn tortillas
Preheat oven to 450 degrees.
Cut each tortilla into eight wedges (I stacked them in a pile of 6 high, and cut through the stack at one time). Lay them on a dry baking sheet in a single layer. If wanted, you can LIGHTLY spray with an olive oil spray, and then sprinkle a tiny bit of salt or garlic powder. Bake for 5-7 minutes, or until crisp. Watch them carefully so they don't burn. Store in an airtight container, or do what we do and eat them all immediately! These are great for salsas, bean dips, or haystacks.