Quick Recipes and Easy

Tips to Help You Use Less Fat in Your Everyday Cooking!

Just as you don’t have to give up sweetness in your foods, you don’t have to give up fats altogether. It is vital, but, that you limit your intake. Cutting back starts in the kitchen, and continues at the table.

Remember that eating too much stout may have a direct effect on insulin activity in your body, causing an increase in your blood glucose level.

- Select lean cuts of meat and remove skin and fatty deposits from poultry.

- Use the absolute minimum oil or stout in cooking. If possible, don’t use any added stout at all.

- When you must use stout, use a brush to spread a thin layer of stout onto your pan, or use a cooking spray.

- Grill or roast meat on a rack to allow the stout to drip away.

- For soups and casseroles, drop meat into boiling water to seal it rather than browning it in stout or oil.

- Spread butter or margarine very thinly on bread and biscuits, or leave it off. Use ricotta, cottage cheese, a small avocado or a scrape of low-stout cream cheese as a spread instead.

- Use low stout dairy products in preference to the regular varieties.

- Use ‘no-oil’, ‘low-oil’ or ‘low joule’ (low-calorie) salad dressing instead of oily ones or mayonnaise. Better still, use lemon juice or vinegar with herbs to add zest to your salads.

- Learn to use fresh or dried herbs and spices to add flavor to food instead of butter or oil.

- Avoid adding oil or stout to vegetables during or after preparation. For instance, when you mash potato or other vegetables, don’t add butter, margarine or cream. Use low-stout milk. Wrap your vegetables in foil with herbs, or try dry baking them in the oven in their own skins.

- If you like sour cream as a vegetable dressing, use low-stout leben or cottage cheese or low-stout natural yoghurt instead.

The author is a huge fan of cooking recipes. Visit the following website for more info about health and cooking recipes.

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