Healthy recipes, creative recipes

Healthy recipes, creative recipes. In a previous post dedicated to this topic, precisely shared some tips for improving your favorite recipes, of course, improve them to make them healthier and healthier.

The challenge, in short, is to make a healthy change without compromising taste or appearance. To do this, beyond my suggestions, you have to be creative and innovate, experiment, and try. Healthy substitutions should not only aim to reduce the amount of fat, calories and salt in your recipes, but also increase the nutritional content.

Here are my ideas about it:

Pasta. Use whole wheat pasta instead of enriched pasta. You'll triple the fiber and reduce the number of calories.
Milk. Prepare a dessert with fat-free (skim) milk instead of whole without. So you get to save about 66 calories and almost 8 grams of fat per cup.
Meat. When making stews, try to further reduce the consumption of meat, chicken or fish and increases the amount of vegetables. You save on calories and fat while do not doubt get more vitamins, minerals and fiber.
In another, you can orient yourself in the firm intention to reduce some of the most common ingredients and even in some recipes, you can completely remove an ingredient or ultimately climb.

I think for example deleting items that usually are added by custom or appearance, such as cream meringue toppings, coconut cream or whipped cream, which are all high intake of fat and calories.

Another case is that of the seasonings. If you look well, maybe you can crop presence of some condiments, such as pickles, olives, butter, mayonnaise, honey, jam and mustard, as many of them may have large amounts of salt, sugar, fat and calories.

Another example is cheese: if a recipe calls for 1 cup of grated cheddar cheese, use 1/2 cup instead or replaced by some kind of low-fat cheese but very tasty.