When it comes to dieting and eating well, we often look for the easiest solution. Ten days of only grapefruit, cutting out all carbs, or intermittent fasting might briefly trim the waistline, but will also drive a person nuts. And more often than not, intense diets end up boomeranging the dieter into overindulgent French fry, powdered-donut relapses. Don’t go extreme!
Instead, employ these top nutritionist- and chef-approved tricks and substitutions to easily cut fat, calories, and carbs in the kitchen without corrupting the flavors of all the foods you love.
Cook in broths and balsamic to eliminate extra cals
Cooking in butter or any oil comes at a high caloric price. Instead of pan-frying meat, fish, or veggies, Dr. Stephen Gullo, New York’s famous nutritionist to the elite, suggests lightly simmering them in a mix of broths, balsamic vinegar, and/or wine. This method is fantastic for chicken and fish, as well leafy greens and mushrooms that tend to absorb a lot of oil, and therefore, fat. The resulting food is super tender and flavorful! And as an added bonus, you're left with a pan sauce at the end. The texture will never be crispy, but the flavor will 100% make up for it. Feel free to throw in some capers, olives, and/or tomatoes as well as other flavor-boosting ingredients.