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New diet 
 
Oct. 20, 2010 7:51 am 
Updated: Oct. 29, 2010 8:32 am
I started a workout program with a very strict diet. Low fat, low salt (ouch) and high protein.
The work outs are intense and you need to eat enough to keep up the energy.
So now I eat 5 times a day but small amounts. I have made so many recipes from this site and loved them. I do not want to mutilate any ones recipe (see my blog first publication) but I have to make everything low fat :(.
My favorite recipe I have made from this site is the firecracker salmon. I use the marinade and make a reduction to pour over the salmon. Now... I have to alter it to fit my diet! Does anyone else have this problem? I am so new to eating this way? I have never dieted in my life and if anyone would have said I would drink 1% milk I would have laughed in their face :(
I guess all this babbling is to ask anyone for some tips on converting recipes to low fat without compromising it too much.
thanks Jo
 
Comments
Oct. 20, 2010 9:50 am
Its not easy but don't look at it as a diet, look at it as a lifestyle change. Not all foods are taboo (when you make them so, you crave them more) and moderation is key. As for the Firecracker Salmon, the one from Taste of Home doesn't have any added fat. The fat from the salmon is considered good fat (omega-3s) but you have to eat it in moderation (especially since you're on a "low-fat" diet). Don’t be afraid of “fat,” though, including that found in fish, chicken breasts, avocados, and other fruits, veggies, and whole grains (especially fruits, veggies, and whole grains). Use herbs and spices as much as you want. The more flavorful your food is the more you enjoy it and feel satiated. If you have a craving for something sweet, reach for a piece of fruit. Crunchy? Air-popped popcorn or jicama sticks. Salty? Try using vinegar or lemon juice on protein. Somehow, it makes it taste salty. Now, as for converting recipes, you can omit half of the oil / butter called for or all of it (extra virgin olive oil is good for you but in moderation). Use non-stick spray so your food won’t stick to your pans (and use non-stick pans, too). I modified an oatmeal muffin recipe and used two egg whites for the one egg, applesauce for all but 2 tablespoons of canola oil, skim milk for the regular milk, and lots of cinnamon and nutmeg. I calculated each muffin to be approximately 140 calories and 4 grams of fat. They turned out really good despite all of the modifications. It’ll be trial and error at first but with time, you’ll get the hang of it and find out what works for not only your cooking but your body as well. Best of luck on your journey!
 
Oct. 20, 2010 9:58 am
Ooo! One more thing I thought about after the fact, taste your food. I mean taste every ingredient you're using. For example, how does iceburg lettuce taste in comparison to Romaine ... withOUT dressing? I have found that learning the complexities of each foods' tastes helps me to WANT to taste it "naked." In the end, I use less dressing on my salads, less butter (if any) on my veggies, and less fat all together. If you look at this as a positive challenge and not a negative one, it'll be like an adventure and you'll benefit from it in now time ;)
 
amstayton 
Oct. 25, 2010 10:24 am
try adding chia to your diet! www.runningfood.com
 
Oct. 28, 2010 9:31 pm
try greek yogurt its FULL of protein...the 0% should be perfect for your needs... its super thick and creamy and it has a cross between plain yogurt and a nonfat sour cream flavor...its amazing mixed with your favorite dressings, with herbs and spices on toast or crackers or a personal favorite mixed with your favorite hot chocolate mix for a chocolate pudding(add strawberries or bananas too)...i use it as a light meal or a big snack...its more expensive then normal yogurt but if you like its a great price the protein alone...i was on my first trip florida last month(i have family in ocala) and they have fage which makes a great 0% in supermarkets down there(im a nyc girl) so you should be able to find it by you
 
Oct. 29, 2010 8:32 am
Thank you for your comments, I have noticed that not using so much salt that I really taste the food!!! I have converted several dishes now. I def understand that this is not a diet because I plan to continue to eat this way. Now that I have started I just love it. I feel better (don't get the sleepy's in the afternoon). Thanks again :)
 
 
 
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aeyla64

Home Town
Palmdale, California, USA
Living In
Lake City, Florida, USA

Member Since
Dec. 2008

Cooking Level
Intermediate

Cooking Interests
Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Mexican, Italian, Southern, Nouvelle, Middle Eastern, Dessert, Kids, Gourmet

Hobbies
Gardening, Camping, Boating, Walking, Reading Books, Music, Wine Tasting

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About Me
I have been cooking since I was very young, but just the normal everyday foods I grew up with. I have only been learning new way of cooking for the last 3 years. It took me 1 year to perfect my reductions... I have been practicing my cutting skills and French cooking is my favorite. I am hoping to go france on a cooking tour in the next three years.
My favorite things to cook
Everything!!! I will try anything once and if I like it then... well you know LOL
My favorite family cooking traditions
UGH no no no... Family food was just so BLAH
My cooking triumphs
My reductions... I can make a sauce out of anything now!!!
My cooking tragedies
I have too many to name but all of them have lead to triumphs!!
 
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