When making organic meals, cut your fat intake by limiting foods that are high in saturated fat and cholesterol.
Consider the following substitutions:
- Instead of whole milk or cream, substitute fat-free, low-fat or evaporated fat-free milk. You can also mix equal amounts of low-fat and evaporated fat-free milk.
- If a recipe calls for sour cream, mayonnaise, salad dressing, yogurt or cheese, opt for the fat-free or low-fat varieties.
- In lieu of butter, use olive or canola oil. When baking, substitute applesauce or prune puree. Opt for a low-sugar jam or marmalade over butter when toasting bread or English muffins.
- Instead of scrambling an egg, substitute two egg whites.
- Why fry fish, poultry or meat in an oil bath when you can bake, broil, poach, roast or lightly stir-fry it?
- Resist the temptation to buy whole-fat ice cream. Substitute low-fat frozen yogurt or ice cream, sorbet or fresh fruit ices.