Susan Hilliard with her “official tasters”: her granddaughter Kori Hilliard, left, and cousin Audrey Anne Jacobs, right.
“My love of cooking has taken a different turn these days due to health-related issues. My husband, Mitchell, had a heart attack last year, and I am Type 1 diabetic. But you can find a happy medium to keep yourself from feeling deprived of the foods you love.” And this, Susan Hilliard has done. Here is how she has obtained and modified some recipes, and they are still delicious.
“Keeping everything very low-salt, low-fat, low-carb, I have been able to take some of the family recipes and make them healthier by substituting the fat and salt with other seasonings. But some things it is just not possible, so we do not have them as often. I have also added more fish, chicken and less red meat to our diets. I’ve found some very good recipes in low-sodium/heart healthy groups and I’ve found that sodium-free seasonings are really good substitutes, as are fresh herbs. ...
To view the rest of this article, you must log in. If you do not have an account with us, please subscribe here.