31 Days to a New you:Day 15: 101 tips to help you live a low fat life
Filed in archive 31 Days to a New You on December 15, 2007

Diet and Fitness Today have got some excellent tips on how to live a healthy life and they have a full list of 101 tips to help you live a healthy life with low fat food.
The list is long but take the time to read through the tips and learn how you can improve the food you eat and live a healthier life.
Some of the tips include:"* Eat smaller portions of high fat foods eg meat and cheese and larger portions of vegetables. Cut back on the meat and add vegetables to spaghetti sauces and chilli, such as tomatoes, peppers mushrooms and kidney beans. You probably won't notice replacing 1/3 of meat with 1/3 more vegetables.
*Be patient and make these changes over 6 months, eventually your tastes will adjust to a healthy lifestyle and you will find you notice more subtle flavours."
And remember; even if you don't do it all it will still improve if you change a few of your cooking habits.

*Be patient and make these changes over 6 months, eventually your tastes will adjust to a healthy lifestyle and you will find you notice more subtle flavours."
Tags: food cooking healthy low fat fitness tips 101 tips 2007 tips+help
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Response from:
sam
(12/15/07 8:08pm)
Response from:
sam
(12/26/07 6:14pm)
Cooking Tip You open the cookbook and see a recipe title or a photo that tempts your taste buds. Then you start to read the recipe, realize the preparation is more difficult than you first thought, and put the book back on the shelf.
Sound Familiar? Well here's a simple cooking tip to help get you started: 1. Abbreviations for Measuring Tsp. = teaspoon Tbsp. = tablespoon, which equals 3 teaspoons C = cup. Cooking Tip: Get a set of measuring spoons. The set will usually have 1/4 tsp., 1/3 tsp., 1/2 tsp., 1 teaspoon and 1 tablespoon. Dry measure cups look like little saucepans and can be leveled off with a knife or other straight-edged tool. They come in sets like the measuring spoons. Liquid measuring cups have ounce marking lines so you can measure however many ounces you need. Cooking Tip: Some recipes require exact measurements to turn out right so learn to measure correctly. 2. Common Ingredients Make sure you know what you need. Cooking Tips: Baking powder and baking soda are not the same. Ask the produce manager at the market about fruits and vegetables, the meat manager about cuts of meat. When trying something new, buy ONE. You can always go back for more if it turns out well. 3. Common Terminology Bake: Dry heat in the oven.
Sound Familiar? Well here's a simple cooking tip to help get you started: 1. Abbreviations for Measuring Tsp. = teaspoon Tbsp. = tablespoon, which equals 3 teaspoons C = cup. Cooking Tip: Get a set of measuring spoons. The set will usually have 1/4 tsp., 1/3 tsp., 1/2 tsp., 1 teaspoon and 1 tablespoon. Dry measure cups look like little saucepans and can be leveled off with a knife or other straight-edged tool. They come in sets like the measuring spoons. Liquid measuring cups have ounce marking lines so you can measure however many ounces you need. Cooking Tip: Some recipes require exact measurements to turn out right so learn to measure correctly. 2. Common Ingredients Make sure you know what you need. Cooking Tips: Baking powder and baking soda are not the same. Ask the produce manager at the market about fruits and vegetables, the meat manager about cuts of meat. When trying something new, buy ONE. You can always go back for more if it turns out well. 3. Common Terminology Bake: Dry heat in the oven.
Response from:
Julie
(02/23/10 11:47pm)
Thank you for the many tips regarding a low fat lifestyle. I am always looking for tips and tricks that can make my weight loss efforts easier. Little changes to my cooking habits have been the easiest change for me. Your site was very informative. Thanks again.
Response from:
Trusted.MD Network
I'm not sure where exactly to categorize this post forwarded by Jimmy Atkinson: 101 Wellness Tips You've Never Heard Before, published at NDG - simply because it spans most of the categories I have in this blog.
It is a great read, especially if you are
Response from:
Trusted.MD Network
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You open the cookbook and see a recipe title or a photo that tempts your taste buds. Then you start to read the recipe, realize the preparation is more difficult than you first thought, and put the book back on the shelf.
Sound Familiar? Well here's a simple cooking tip to help get you started:
1. Abbreviations for Measuring
Tsp. = teaspoon Tbsp. = tablespoon, which equals 3 teaspoons C = cup.
Cooking Tip: Get a set of measuring spoons. The set will usually have 1/4 tsp., 1/3 tsp., 1/2 tsp., 1 teaspoon and 1 tablespoon.
Dry measure cups look like little saucepans and can be leveled off with a knife or other straight-edged tool. They come in sets like the measuring spoons. Liquid measuring cups have ounce marking lines so you can measure however many ounces you need.
Cooking Tip: Some recipes require exact measurements to turn out right so learn to measure correctly.
2. Common Ingredients
Make sure you know what you need.
Cooking Tips: Baking powder and baking soda are not the same.
Ask the produce manager at the market about fruits and vegetables, the meat manager about cuts of meat.
When trying something new, buy ONE. You can always go back for more if it turns out well.
3. Common Terminology
Bake: Dry heat in the oven. Set oven control to the desired temperature while you're preparing the dish to be baked. Once the light that says it's heating turns off, the oven is at the proper temperature. Then put in the food--for best results, center it in the oven.
Boil: Heat a liquid until it bubbles. The faster the bubbles rise and the more bubbles you get, the hotter the liquid. Some recipes call for a gentle boil--barely bubbling--or a rolling boil--just short of boiling over. Watch so it doesn't boil over.
Braise: A moist cooking method using a little liquid that
barely bubbles on the top of the stove or in the oven. This is a good way to tenderize cheaper cuts of meat. The pan should be heavy and shallow with a tight-fitting lid to keep the liquid from boiling away. There's a lot that can be done for flavoring in your choice of liquid and of vegetables to cook with the meat.
Broil: Turn the oven to its highest setting. Put the food on broiler pan--a 2 piece pan that allows the grease to drain away from the food. In an electric oven on the broil setting only the upper element heats, and you can regulate how fast the food cooks by how close to the element you place it. Watch your cooking time--it's easy to overcook food in the broiler. Brown: Cook until the food gets light brown. Usually used for frying or baking. Ground beef should usually be browned (use a frying pan) and have the grease drained before adding it to a casserole or meat sauce.
Fold: A gentle mixing method that moves the spoon down to the bottom of the bowl and then sweeps up, folding what was on the bottom up over the top. This is used to mix delicate ingredients such as whipped cream or beaten egg whites. These ingredients just had air whipped into them, so you don't want to reverse that process by mixing too vigorously.
Simmer: Heat to just the start of a boil and keep it at that point for as long as the recipe requires. The recipe will usually call for either constant stirring or stirring at certain intervals.
Now you are ready to do the shopping and prepare that recipe that you've always wanted to try!
Happy cooking..
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