A popular new year's resolution is eating healthier and/or having less fat in the foods we eat everyday. Every January one will notice an onslaught of extra people at the gym or on local outdoor running tracks. It seems we all want to be healthy, and sometimes all it takes are some small changes that are applied gradually to our daily eating habits. Here are a few helpful tips to get you motivated.
Choose what you put in your mouth. I know this may sound odd at first, but no one is force-feeding you deep-fried fatty foods - you are doing that yourself. Frequently all it takes is a conscious effort to make a healthier choice. Train yourself to keep this thought in the forefront of your mind. Little notes to yourself posted in different areas are great motivators.
Try different low-fat cooking methods such as grilling, poaching and nonstick sautéeing. Poaching in a savoury broth or wine is a great way to not only infuse flavour but also keep your chicken or fish extremely moist. I find that poaching is very misunderstood. It is not the same as "boiling." The culinary definition of poaching is to cook gently in water or other liquid that is hot but not actually bubbling, about 160 to 180 degrees Fahrenheit. Wine-poached salmon with a dollop of seasoned no-fat sour cream is amazingly delicious.
Most often it is what we add to our food that is fattening rather than the food itself. Try topping your main course with a no-fat salsa. This can be made traditionally with tomatoes, or try the contrasting flavour appeal of a fruit salsa on your steak, chicken or seafood. If this sounds like too much preparation, there are pre-made, jarred varieties available.
If salsas don't entice your appetite, then try making different sauces from no-fat yogurt or sour cream. Many recipes are available at the local library or on the Internet.
An easy way to reduce your daily intake of fat is by making small changes to the items you consume regularly. Milk is a great example. For argument's sake, let's assume you want to make the switch from homogenized to skim milk, but the change is too drastic. Make the transition by taking small gradual steps to achieve this goal. For the first month make the switch from homogenized to two per cent milk until you get used to it. On the second month switch from two to one per cent, then one per cent to skim. Within three months you will have succeeded without making a huge adjustment.
Most importantly, when preparing a meal, make sure you garnish. This is extremely important for enjoying and experiencing food to the fullest. Eating is not just about taste, texture, and aroma - it is also about appearance. I always preach to my culinary students "the eyes eat first." If something looks great, you are sending signals to your brain advising that it's going to taste great.
Send your food/cooking questions to dez@chefdez. com. See more at www.chef dez.com.
