Is your home cooking making you fat?
Olive Oil
Is it possible to cook at home with low-fat, low-cholesterol and low carbohydrate recipes?
The answer is yes. I’ve been cooking mostly low-fat and semi-vegetarian for six years. Gone are processed foods, sugar, processed flour, high carb breads (any over 5 grams of carbs per slice). Also gone are high starch content foods, such as potoatoes, peas and corn. My middle doesn’t need help gaining weight.
There are a bundle of low-fat and vegetarian cookbooks out there these days. You will see about ten of them on my shelves that I am constantly going to for ideas.
What about cooking? You ask. Learn about vegetables; it will require you to re-learn how to cook, how to prepare, when to add vegetables to a pan, pot or baking dish. Hard vegetables, like parsnips, carrots, beets are added in the beginning of a recipe, for they take longer to cook. Soft vegetables, like eggplant, zucchini and yellow squash are added towards the end of a recipe, they don’t take as long, and you want their crunchiness and flavor intact (not to mention all their good vitamins and minerals).
Using oils will require a new lesson as well. There are different oils for different uses. Some are heathier than others. Canola, vegetable and olive oils are best to use. Canola and vegetable are good for sauteeing, frying and baking. Olive oil is good for lightly frying, sauteeing, dressings and flavorings.
Cooking at home can be healthy and flavorful. It just takes learning.
Leave a Reply