* Eat fish regularly. Try different ways of cooking such as baking, broiling, grilling and poaching to add variety.
* Include plant foods as sources of protein, including soybeans, pinto beans, lentils and nuts.
* Substitute two egg whites for each whole egg in recipes. (The cholesterol and fat are in the yolk not in the white.)
* Replace higher-fat cheeses with lower-fat options such as reduced-fat feta and part-skim mozzarella.
* Thicken sauces with evaporated fat-free milk instead of whole milk.
* Trim all fat from meat before cooking. Remove the skin from chicken or turkey
* Try using lower-fat milk and yogurt. Start with 2% products, then move to 1% and finally to fat-fre to adjust to the new taste.
* Spoon off fat from meat dishes once they have been chilled in the refrigerator and the fat has hardened on the top.
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