Spring is the season of renewal. So what better time to refresh your approach to cooking and eating? Follow this guide for giving your favorite foods a lighter, fresher touch.
Rethink your ingredients
Spring is the season of renewal. So what better time to refresh your approach to cooking and eating? Follow this guide for giving your favorite foods a lighter, fresher touch.
Winter is a great time to indulge in hearty fare, but come spring it's time to lighten up. That doesn't have to mean depriving yourself of flavor, however. For example, if you love the Italian classic pasta Bolognese, with its rich, savory meat sauce, try replacing meat with a blend of fresh-chopped mushrooms. Ready to make a bigger switch? Toss penne with some lemon butter, asparagus (steamed or grilled), fresh thyme leaves and crumbled feta cheese.
The idea is to think about the foods you love, and then put a new spin on your favorite recipes with lighter, fresher ingredients, says B. Smith, owner of the eponymous restaurants and author of several cookbooks. Over the past decade, Smith, who made her name serving up rich Southern specialties, says she's changed her personal cooking style in the name of better health.
"I've become an expert at creating healthy meals without sacrificing flavor," she says. Her emphasis is on using more fruits, vegetables, fish and lean meats in her dishes.
Focus on fresh
As you go through the aisles of your local supermarket, spend the bulk of your time on the perimeter. That's where the produce, dairy and meat sections usually are. In the produce section, try to fill your cart with as many different colors as possible. You can never go wrong with apples, bananas, lettuce and carrots. But you're limiting yourself in terms of both flavor and nutrition if that's all you reach for, says Nina Planck, author of "Real Food: What to Eat and Why."
If you're not a fan of fruits and vegetables, there are ways to sneak them into other foods. Fruit smoothies are one example, or you could toss fresh raspberries into your morning cereal. Make a western omelet using peppers and onions. Top a chicken breast with slices of pear or avocado and your favorite low-fat cheese. Or place slices of grilled flank steak on a bed of arugula.
The idea is to pair fruits and vegetables with your favorite foods so eating them doesn't become a chore, says Planck. And when you find yourself in the center of the store, adds nutritionist Jonny Bowden, author of "The Most Effective Ways to Live Longer," steer your cart clear of refined breads and pastas made from white flour. Instead, choose ones made from whole grains.
Be a better baker
Just because you're watching your waistline doesn't mean you can't eat your favorite sweets. Indeed, baking can become a healthful affair if you make a few simple tweaks. Eric Smith, executive pastry chef of Mohonk Mountain House resort in New Paltz, New York, for example, uses unsweetened applesauce and egg whites to cut the sugar and fat in his cookie and cake recipes. To make these switches work, try leaving in half the butter or oil that a recipe calls for and rounding it out with the fruit puree or a trans-fat-free vegetable oil spread. When using egg whites, don't eliminate all of the whole eggs; just reduce the number: Two egg whites replace one whole egg.
Chef Peter Edwards of the Ojai Valley Inn & Spa in Ojai, California, says he uses whole-wheat flour instead of, or in combination with, all-purpose flour to boost the fiber in many of his recipes. He says recipes for some items, like peanut butter cookies, can handle leaving out all-purpose flour entirely. But for other baked goods a good rule of thumb is to replace just half the total flour so as to retain the same taste and texture.