questionshow do you cut corners for healthier cooking?


I also use ground chicken as well as ground turkey. Usually on Sundays, I make a mix of red and green peppers along with some onions in my Woot! cast iron. I make enough so I can put some in the fridge and then add it to dishes throughout the week. It really brightens up left over chicken and salads. I also top a lot of things with salsa. pretty healthy for you and goes with most things.


Use fresh vegetables and fruits. Steam, don't fry (steamer bags are da bomb). Prepare healthy meats on the grill and then cut them up into single serving 4-5oz portions and freeze them. Eliminate butter, as much as possible eliminate grains. I make sandwiches using romaine lettuce in place of bread, for example. On salads, no salad dressing. I use white wine vinegar and a teaspoon of reduced fat blue cheese crumbles for savory salads, or balsamic vinegar and a teaspoon of feta for fruity salads. If you like sweet dressings, mix nonfat greek yogurt with fat free half and half, lemon juice and your choice of sweetener to make a nice dressing. It also makes a great dip for fruit, or the base for a fruity chicken salad.


You can usually cut the salt in half or sometimes more on recipes and not notice a difference. (Disclaimer, do not do this in baked goods)


@tippypaws: I use sour salt (citric acid) in place of salt for most things. I also use a gourmet salt with a much nicer flavor instead of traditional salt. There are a lot of choices, but this is the one I have been using:


@tippypaws: I tend to omit salt completely wherever possible and just spice things a bit, as appropriate.

Also, on a more general note, I use chicken breast in place of other parts.


You can replace butter in recipes with a mix of olive and coconut oils, and they will give you virtually the same texture and flavor.

Replace sports drinks/sodas with coconut water. It's lower in sugar and higher in minerals/electrolytes. If you don't like the flavor of plain, just mix in a bit of fruit juice or lemon/lime juice.

Use whole grains and whole grain breads instead of white breads. Add a teaspoon or two of ground flax seeds to breads/pancakes/muffins for an omega-3 boost with no noticeable change in texture or flavor.


Eating healthier is a relative term. If you are looking to cut out bad fats, refined (white) sugar and grains, it is easy. Just stop buying the bad stuff. Using chicken or turkey breast meat and fish is a good start. Make sure that you add a lot of fresh vegetables to replace the starches and breads you plan to cut out. Use whole grains if you plan to keep using that part of the diet. Use no salt. Use plenty of herbs and pepper to season whatever you cook. Olive oil is good to cook with, get a sprayer to lubricate the pan, no need to use too much. Eliminate all carbonated beverages, learn to like water and teas. Oh, yes - don't buy any prepared foods. You have no idea how much salt and other bad for you ingredients they put in those.


I use a lot of salsa and spices(not salt). Freshly ground pepper will liven up many dishes.


I replace oil in baked goods (banana bread, zucchini bread, etc.) with applesauce. Instead of using bread crumbs in recipes (meatloaf, etc.), I use wheat germ. We purchase plain Greek yogurt and then add a small amount of a low sugar jam to it when someone wants a change of pace (some of us eat it with just fresh fruit added).

My mom is very sensitive to salt, so she never used it for cooking or baking when I was growing up, so I never add salt to anything I prepare. I know that everything you read says that you must add it to baked goods, but I never have and my baked goods are always well received. This was the biggest obstacle that my daughter had to overcome when she went to culinary school since the chefs always wanted everything salted. She learned to salt for the chefs, but still tends to leave salt out of food she prepares for us and friends.