(Closed) Recipes Spinoff: Share your tricks for making things healthier!

posted 7 years ago in Cooking
Post # 33
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396 posts
Helper bee
  • Wedding: July 2013

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@sweetie78:  +1 

I never buy anything reduced fat, I do not trust it one bit.  We drink whole milk, but in moderation.  I maybe have a 1/2 a cup with my daily coffee & oatmeal.  

Anyway, someone mentioned sweet potato mac & cheese, I’ve also done butternut squash mac and cheese.  I like that it adds a vegetable and extra flavor to it.  It still feels fairly decadent though! 

 

Post # 34
Member
2446 posts
Buzzing bee
  • Wedding: September 2013

@iarebridezilla:  Anything fat free is filled with sugar to make up for lack of taste. Things like diet soda and skim milk are the worst offenders and contain more chemicals. Avoid those foods.

Post # 35
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2446 posts
Buzzing bee
  • Wedding: September 2013

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@lolot:  That looks delicious, going to have to steal your idea! 🙂

Post # 36
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2156 posts
Buzzing bee

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@iarebridezilla:  I’m glad you know! So many people who try to diet or make healthy choices use fat-free or lite products and I just want to shake them!

My Fiance would kill me if he caught me using anything fat-free. He’s as thin as a rail, though, and can’t gain weight if he tries, so fat content doesn’t matter to him!

Post # 37
Member
3668 posts
Sugar bee
  • Wedding: October 2013

@iarebridezilla: using spaghetti squash instead of spaghetti noodles 🙂 

using Braggs instead of soy sauce 

plain goat yogurt for sour cream

Hemp, Almond, or Rice milk for milkshakes or recipes that call for milk 

Egg white, flaxseed, and banana make wonderful paleo oatmeal (no oats!) 

almond putter instead of peanut butter 

egg yolk, white vinegar, dijon mustard, and lemon juice can make great paleo mayonnaise! 

plaintain is an awesome sub for potato

kale, carrot, and broccoli chips are good snack replacements for regular chips

Cauliflower rice instead of white rice (need a food processor to chop up into “grains”) can taste great in stir fry! 

 

 

 

 

 

 

Post # 39
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2446 posts
Buzzing bee
  • Wedding: September 2013

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@iarebridezilla:  At least drink the Mexican one, it doesn’t contain a lot ofthe bad stuff. You’re almost always better off eating/drinking another country’s version of US food because they ban chemicals that the FDA allows here. 

Post # 40
Member
9124 posts
Buzzing Beekeeper
  • Wedding: August 2013 - Rocky Mountains USA

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@sweetie78:  wow that’s fascinating.  Crap!  I buy skim or 1% milk because I like it better.  Do you know if they do that for low-fat yogurt, cottage cheese, etc too?

Post # 41
Member
9799 posts
Buzzing Beekeeper
  • Wedding: September 2013

I’m not a fan of buying low fat or fat-free things but I make things healthy by making a lot of vegetarian and plant-based meals!

I also love veggie burgers, here is a good recipe you can use as a base:

http://kblog.lunchboxbunch.com/2013/03/spin-on-sweet-potato-veggie-burgers-bbq.html

If they’re too sticky/won’t stay together I process regular oats and add those.

I get Cooking Light magazine and they have pretty good recipes using a lot of lower-fat or substitutions.  I use the recipes but often times just use regular ingredients (butter, regular sour cream, etc).  But you can go with the low fat or fat free if you really want to.

Post # 42
Member
561 posts
Busy bee
  • Wedding: June 2011

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@MrsPanda99:  Crushed pineapple! Interesting. I’ve done the applesauce sub before, but never thought of other fruit subs.

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@juliana192:  So the black bean desserts work, huh? I’m glad to hear that from someone who’s actually cooked them! They show up on Pinterest all the time, but I just wasn’t willing to take a chance.

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@atlbride2013:  Cripes, I wish I could get my mom to understand that about the inherent ickiness of consuming a ton of processed food. Her fridge is filled with fat-free half-and-half. Which, what? Blech. She’s from the generation, though, that had it hammered into their heads that fat is the enemy. You remove fat from something and replace it with god knows what, and it’s automatically healthy.

We eat largely vegan and vegetarian at our house, so we cook with lots of whole foods. We bulk up dishes with extra veggies, use tomato instead of cream sauces, use light coconut milk, and generally splurge on high-quality dairy and eggs. As good quality ingredients as we can afford, really – a little of the good stuff makes a truly satisfying dish.

Post # 43
Member
907 posts
Busy bee

I make us have a big salad for dinner atleast twice a week, one can be a shrimp or fish on top of salad…

the other a taco salad, we rarely use tortillas….

Also when I am craving a sandwich I only use one piece of bread, then cut it in half and put the meat, cheese, tomatoes on top. so I have an open faced sandwich instead of two pieces of bread.

Also I have started this new thing where I make a homemade veggie soup once a week out of vegetables, veggie stock, and a 1/4 cup vinegar

It is super healthy and really tasty!  It also helps you lose weight without working out

 

Post # 44
Member
923 posts
Busy bee

I don’t buy low or fat free anything, and especially not dairy. fat free dairy has more sugar, and also all the good vitamins in dairy are fat soluble, so if you aren’t ingesting them with fat your body isn’t getting them. I try to just eat real foods. we have a very small amount of junk food in the house ( usually just chips or something like that) and we buy as much of food locally grown as possible. I buy organic too, but I limit that to stuff that it really matters for. Instead of buying bread and pasta sauce and all that I make it at home, it’s cheaper and that way you actually know what is in it! I also use safflower oil instead of veggie oil. 

Post # 45
Member
707 posts
Busy bee
  • Wedding: January 2004

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@MrsPanda99:  Crushed pineapple? Interesting. I’m going to try that the next time I bake

Post # 46
Member
9680 posts
Buzzing Beekeeper

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@MrsSweetT:  
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@annifer:  It definitely sounds weird, especially because I literally loathe pineapple. The first time I tried it, I figured my husband would be eating it all. Surprisingly it works out really well in baked goods. It keeps stuff as moist as oil would and is obviously a lot better for you. It’s especially lovely in carrot muffins/bread/cake. 

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