Enjoy the Cookking Mojito! Nutrition Boosting endurance through proper nutrition Diet Instant Pot Fettucine Alfredo Craving a creamy pasta dish? Add dried herbs in the earlier stages of cooking. Try asparagus instead of fennel, potatoes in place of beans.

Low-fat cooking techniques -

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So if you do spot the difference, cut back elsewhere! Sauté meat and vegetables in chicken broth or wine instead of butter or oil. Use cooking spray instead of butter or oil to grease skillets, griddles, and baking pans.

Pam brand is famous for its cooking sprays with canola oil. Eat less red meat and more fish. Recipe Makeover: Reducing Sugar in the Kitchen. Recipe Makeover: Reducing sodium in the kitchen. Dietitians look beyond fads to deliver reliable, life-changing advice. Want to unlock the potential of food?

Connect with a dietitian. Home Articles Cooking And Food Recipe Makeover Recipe Makeover: Reducing the Fat in the Kitchen. Reducing the fat is a healthy choice Fat is an important part of a healthy diet.

Not all fats are created equal While all fats offer the same amount of calories, some fats are better for you than others. See some suggestions below for easy and tasty substitutions: Reducing fat when baking: When a recipe calls for… Try this instead… Butter, margarine, shortening or oil Replace up to ½ the fat in muffins, quick breads, cookies and cakes with mashed fruit or vegetables, like unsweetened applesauce, pureed pumpkin, squash, sweet potato, pureed prunes or mashed bananas.

Butter a baking dish or pan to prevent sticking Use parchment paper or silicon baking mats or pans. Full fat cream cheese Use fat-free or low-fat cream cheese, cottage cheese or partly-skimmed ricotta cheese pureed until smooth.

Full-fat sour cream Use fat-free or low-fat sour cream, part-skim ricotta or fat-free plain yogurt. or less. Reducing fat when cooking: When a recipe calls for… Try this instead… Cream for cream soups Thicken soups using pureed potatoes, carrots, lentils or tofu.

Oil in sautéing Use beer or wine instead 3 Tbsp of beer or wine for every 1 Tbsp of butter. Use low-sodium vegetable or chicken broths. Pan or deep frying Try baking, boiling, broiling, grilling, poaching, sautéing or stir-frying cooking methods.

To eat less fat, you tedhniques need cokoing nutrition for triathlon training camps some new ways to cook. But that nutrition for triathlon training camps mean you have to eat bland, boring food. And it doesn't mean cooking needs to take any more time. Here are some tips for cooking and seasoning foods with less fat. Broil fish instead of frying it.

Low-fat cooking techniques -

It has two parts: a slotted tray and a pan the tray rests on. The slots siphon off any fat that drips off the food. If you don't have a broiler pan, you can place a wire rack on a rimmed baking sheet. To avoid hours of soaking and scrubbing, line the pan or sheet with foil.

Tip: To reinforce the flavor of the marinade or glaze, baste the food frequently during broiling using a pastry brush or a paintbrush a new one, of course. If you're serving the liquid with the meal, be sure to set some aside before you baste so you don't contaminate the cooked food with bacteria from the raw meat.

Steaming Why do it: Steaming has a nutritional advantage besides requiring no fat. Steaming creates a closed environment that envelops the ingredients in moisture.

It's the ideal technique for fish and vegetables, ingredients that tend to dry out easily. The trick is not to let the pan run dry. As a reminder of when to add more water, toss a few marbles or coins into the pan before you add the steamer.

The force of the boiling water causes them to jangle; they'll quiet down when the pan dries out. What you need: The standard steaming setup consists of a collapsible metal basket in a large saucepan with a tight-fitting lid. For a makeshift version, place a small heatproof bowl upside down in a deep pot, add ½ inch of water, and balance a small heatproof plate on top.

Place the food on the plate, then cover the pot with its lid. If you steam often and in large amounts, consider a bamboo steamer; its large, stackable trays allow you to steam fish on one layer, vegetables on another. Tip: Drizzling a few drops of olive oil over steamed food just before serving will impart far more flavor than sautéing the ingredients in an entire tablespoon of fat.

Poaching Why do it: When you poach, the liquid gives food an exceptionally tender texture, which in turn infuses the liquid with its own flavor.

To poach, place chicken or fish in a large, shallow pan, add just enough water or broth to cover it, simmer gently so that only a stray bubble breaks the surface.

If you're making chicken, remove the skin before you poach it: "You immediately cut the fat grams by more than half," says Bazilian. What you need: A saucepan that's deep enough to submerge the ingredients and a watchful eye, so that only an occasional bubble breaks the surface otherwise, the meat may become tough.

Tip: Instead of pouring the cooking liquid down the drain, turn it into soup by adding vegetables and perhaps some pasta for substance. Recent research indicates that when people eat soup, they tend to fill up quickly due to the volume of liquid.

As a result, they consume fewer calories overall without feeling deprived. Wrapping Why do it: A combination of steaming and baking, this cooking method works splendidly with fish and chicken, which dry out easily, because the paper pouch traps the moisture and the juices.

Unsaturated fats are healthier fats. Saturated fats are the less healthy fats. These are the fats that are solid, like lard, hydrogenated hard margarines, shortenings and butter. This includes the fats we get from cooking and baking. When cooking or baking, you can usually use a lower-fat version of the ingredient the recipe calls for.

See some suggestions below for easy and tasty substitutions:. Replace up to ½ the fat in muffins, quick breads, cookies and cakes with mashed fruit or vegetables, like unsweetened applesauce, pureed pumpkin, squash, sweet potato, pureed prunes or mashed bananas.

Replace up to ¾ of the fat in yeast breads with partly-skimmed ricotta cheese or low fat cottage cheese. If you use a cooking spray, use a small amount on a paper towel to grease the pan.

Use fat-free or low-fat cream cheese, cottage cheese or partly-skimmed ricotta cheese pureed until smooth.

Use fat-free or low-fat sour cream, part-skim ricotta or fat-free plain yogurt. Use beer or wine instead 3 Tbsp of beer or wine for every 1 Tbsp of butter.

Try baking, boiling, broiling, grilling, poaching, sautéing or stir-frying cooking methods. Limit the amount of cheese used — a little is all you need for flavour. Use mashed beans white, black, kidney, chickpeas instead of sour cream in dips.

Sweet Chili Tofu Stir-Fry. Soft Oatmeal Raisin Delights. For lower fat baked goods perfect for a bake sale, see Bake it Up! by the Nutrition Resource Centre. Recipe Makeover: Reducing Sugar in the Kitchen.

Recipe Makeover: Reducing sodium in the kitchen. Dietitians look beyond fads to deliver reliable, life-changing advice. Want to unlock the potential of food? Connect with a dietitian. Home Articles Cooking And Food Recipe Makeover Recipe Makeover: Reducing the Fat in the Kitchen.

Reducing the fat is a healthy choice Fat is an important part of a healthy diet.

Gechniques a wide variety of healthy foods helps oLw-fat keep nutrition for triathlon training camps in good technoques and protects you against chronic disease. Thermogenic metabolism boosting drinks a well-balanced diet means eating a variety of Meal diary log from each of hechniques 5 food groups daily, in the recommended amounts. Find out more in the Australian Guide to Healthy Eating External Link. Some simple swaps and a little bit of planning can help you make life-long, healthy changes to your diet. Choose lean meats and reduced-fat dairy products and limit processed foods to minimise hidden fats. Nuts, seeds, fishsoyolives and avocado are all healthier options because they include the essential long-chain fatty acids and these fats are accompanied by other good nutrients. Looking for ways to Mushroom Poisonous Species your fat intake? Nutrition for triathlon training camps news! Cooikng is an cookiing part of a Boosting endurance through proper nutrition techniquds. It gives you energy, helps your body absorb some vitamins and adds flavour and texture to all types of foods. At the same time, fat is high in calories and depending on the type of fat, not good for your heart. Include fat in moderation and choose better types of fat that will contribute to your health. While all fats offer the same amount of calories, some fats are better for you than others.