It’s clear that, to be really useful at this, I need to provide nutritional information with the recipes. It’s a little more work than I expected to do, but it seems worth the effort. I don’t want to overwhelm my readers, so I’m only going to use a few categories. If anyone feels that other information is critical, please let me know and I’ll add it if I can. These are what I’m going to use right now:
- Starches (carbohydrates)
- Salt (sodium)
A word of warning! The values that I will use are generic ones from the FDA. Those on restricted diets should continue to check the packages to be safe. I will mark each recipe if it is omnivore (O) vegetarian (V) or vegan (V+).
I am going to go back now and revise the recipes I’ve already posted with this new information.
There will be a new category soon called Reference. This will contain things like weights, measures, and similar info.