add good to food

Necessity is the mother of all invention. That’s how it usually is in my kitchen. Not because I don’t feed my cabinets with everything an amateur chef would need, but because by the second time I got to an ingredient, it was usually expired or given away to avoid expiration. Blame that on living alone and cooking for one. I’ll also blame it on crazy working hours (never miss a chance to charge the office!) that tried very hard to can my culinary skills (pun intended).

So it wasn’t over-ambition* or kindness to my body that led to sneaking veggies into everyday food (read: make food healthier). It was pure laziness of having to make two (or more) when you can do everything with one.

*[I say over-ambition because cooking for oneself is ambition enough, especially in a city like Dubai where you’re spoilt, quite literally, for ordering in or eating out. ]

Here began ‘cheateat’, my adventures of adding ‘good’ to food. Simply put, it’s fooling the taste buds that you’re eating regular/socially normal food, often unhealthy sounding too. I know taste buds have a mind of their own, but anything that has a mind can be (and must be) fooled!