Healthy Cooking for Summer 2007
This summer, let’s make a pact to choose healthy foods at each meal, and prepare those foods in healthy ways. Even if we’re careful about watching what we eat, we must also be careful to watch how much we eat. Serving sizes are generally listed on food labels along with the recommended number of servings in the food pyramid. A serving size may be smaller than we realize. Knowing how much food goes into a serving size can help us gauge if we’re eating enough food – or too much.
Here are 8 of my suggestions for healthy summer cooking in Guilford:
1. Before preparing any type of meat dish, trim all visible fat, and remove the skin from poultry. After cooking, drain off all fat drippings before eating.
2. Skim the fat off soups, stews, sauces and gravies by chilling them. The fat solidifies on the surface, so it’s easy to remove.
3. Choose recipes that call for baking, broiling, roasting, steaming, braising, grilling, poaching or stir-frying.
4. Steam vegetables — and if you do fry foods, use non-stick pans that don’t need oil.
5. Use skim milk-based cheeses when recipes call for cheese.
6. Use 1% or skim milk instead of whole milk or cream. Skim milk has no measurable fat.
7. Eat more fish, poultry, whole grains, and meatless dishes. Limit meat to two or three times per week.
8. Reduce the amount of sugar in recipes; make fruit desserts using fruit packed in natural juices.