A few more tips to make life in the kitchen a little more easy and enjoyable.
No bare feet here though!
Life After Butter
We should all know by now which are classified as bad and good fats.
In my previous post I linked to a website that details it quite well for us.
- When making sandwich fillings like: tuna, chicken or egg mayo, use fat-free plain yoghurt or fat-free plain,smooth, cottage cheese as the majority an then add just enough 50% less fat mayo to the mixture to taste it. You will have a very creamy, tasty result with less than half the fat.
- If you are like me and enjoy your artisan breads spread with butter - cutting it out of your diet will be hard. But never fear, it can be done.
- Some alternatives to spread on wholemeal, artisan breads - reduced fat humus, mashed avocado with a little fat-free, smooth cottage cheese, fat-free, smooth cottage cheese mixed with a few chives and herbs, mustard mayo, pesto mayo and please post any comments you may have to add to his list - they will be welcome.
- Everything in moderation - so even though you should include the 'good fats' in your diet, don't overdo them.
- Steer clear away from commercial salad dressings, especially the creamy ones. Instead make your own. Balsamic vinegar and Olive Oil is great and if you want something a little more tangy, try wholegrain mustard, grape vinegar, brown sugar, salt and pepper and olive oil. The possibilities are endless.
- Add seeds to everything from roasted butternut, pumpkin and carrots to the crumbs for your fish or chicken. You can add them into cakes, biscuits and cookies. Throw them into your salads and over homemade bread or rolls before baking. Seeds are good!
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