1. Swap Groundnut oil for extra virgin olive oil. It’s high in
heart-healthy antioxidants called polyphenols and monounsaturated fats, which
can help lower “bad” LDL cholesterol and raise “good” HDL cholesterol levels. I
know olive oil can be a bit pricey so you try the next best oil, sunflower oil
is the next best thing. However if you must carry on with groundnut oil or palm
oil the use less of it. The soup will still be sweet even if there isn’t a
gallon of oil floating on top of it.
2. Use stock,
chicken stock, beef stock or vegetable stock to add flavour to your meals as
they contain very little calories. I suggest boiling your chicken or beef the
night before you need it, drain out the stock and leave it in the fridge
overnight. By morning the fat would have floated to the top to form a solid
layer over the liquid. Scoop out the layer of fat and dispose of it and Tadaa……
you have your very own homemade low-fat stock to season your food with.
3. Lastly
portion size portion size. You won’t lose weight or maintain a healthy weight
if your plate always looks like it’s competing with Everest for the highest
mountain peak. The trick is to use a smaller plate and then resisting the urge to
go back for more. You don’t have to eat until your stomach is at bursting point
before you know you are full.
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