1. Olive Oil for Butter
One of the grossest things to me is when I eat and see the melted butter left on the plate. At that point you know the butter saturated everything and is now doing the same to your stomach and blood stream. Cooking with olive oil instead of butter saves you 5 grams of saturated fat (solid fat) per Tbsp. and contains no sodium or cholesterol. The other bonus is that olive oil is high in monounsaturated fatty acid like oleic acid. Oleic acid has been linked to lowering your risk for coronary heart disease. Try cooking fish, chicken, veggies, and even eggs with 1 Tbsp or less of Olive Oil and see what it does for you.
2. Lemon Juice & Balsamic Vinegar for Salad Dressing
Equals deliciously healthy!
This one has to be credited first to Jillian Michaels and her book Making the Cut and second to my wonderful wife, Meghan. She began doing this on her salads instead of a light ranch or store bought vinaigrettes. (Note- I am comparing with LIGHT ranch, not even full-fat!)
- 2 Tbsp of light ranch is 80 calories, 70 calories from fat!
- 2 Tbsp of the lemon juice & balsamic vinegar is less than 21 calories, 0 from fat!
The lemon and balsamic mixture cuts out sodium and saturated fat as well. The slightly sour, tangy flavor will liven up any salad dish.
4. PB2 for Peanut Butter
|Note to self- Leave picture taking to the professionals!|
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