How To Indulge And Be Healthy At The Same Time

Posted by Matt on January 21st, 2010 at 05:23pm

When you’re on a diet, indulgence foods seem to always be there, from the cookie at the coffee shop to that cheesy bowl of pasta at your favorite restaurant. Often, starving yourself of your favorite foods while dieting just leads to end of the diet. Don’t think of a diet as just a purge and then binge of your favorite foods. Think of it as a whole new lifestyle and a whole new you. A diet does not have to mean starving yourself. Here are some tips that let you eat your favorite recipes while still maintaining your diet.

-In most recipes, two egg whites can replace one whole egg. You can even make your own egg replacer by combining 6 egg whites, 1 teaspoon of olive oil and a 1/4 cup nonfat dry milk.

-For chocolate recipes, replace the fat with an equal amount of pureed prunes or applesauce.

-Use evaporated skim milk instead of heavy cream. Yogurt can be used instead of sour cream.

-Always choose lean cuts of meat, like the loin. If you need more of a meaty taste, try cooking the lean piece with mushrooms.

Here are two replacement recipes that let you indulge and be healthy at the same time.

Vegan White Cake

Preparation Time: 5 min

Cooking Time: 30 min

Ingredients

1 1/2 cups flour

3/4 cup sugar or sugar substitute

2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup soy milk

2 teaspoons vanilla

Egg replacer equivalent to 1 egg, beaten

Instructions

1. Preheat oven to 350 degrees F. Grease a cake pan.

2. In large bowl, mix together flour, sugar, baking powder, and salt. Combine remaining ingredients in a separate container and add to flour mixture. Beat for 2 minutes.

3. Bake for 30 minutes, or until a toothpick inserted in center of cake comes out dry.

Beef and Mushroom Mexican Fajitas

Serves: 8

Preparation Time: 15 min

Cooking Time: 45 min

Ingredients

1/4 cup lime juice

1 1/2 teaspoons chili powder

1 teaspoon dried oregano

1 teaspoon sugar or sugar substitute

3 cloves garlic, minced

8 ounces beef top round, trimmed of fat and cut into thin strips

4 ounces portobello or shiitake mushroom caps, chopped

1/2 Spanish onion, chopped

1/2 sweet red pepper, sliced

1/2 yellow pepper, sliced

Freshly ground black pepper

Salt (optional)

8 flour tortillas

Instructions

1. In a self-sealing plastic bag, mix the lime juice, chili powder, oregano, sugar, and garlic. Add the meat and mushrooms, seal the bag, and press gently to coat the meat with the marinade. Place in the refrigerator and marinate for 30 minutes.

2. Coat a large non-stick skillet with no-stick vegetable oil spray. Warm over medium-high heat.

3. Add the meat, mushrooms, and 2 tablespoons of the marinade. Cook, stirring frequently, for 4-5 minutes, or until the meat is cooked.

4. Remove and set aside. Wash and dry the skillet. Coat with no-stick vegetable oil spray. Warm over medium-high heat. Add the onions, red peppers, and yellow peppers. Cover and cook for 1 to 2 minutes, or until the onions start to release moisture.

5. Uncover and cook, stirring frequently, for 4 to 5 minutes, or until the onions are golden. If necessary, add 1 or 2 teaspoons of water to prevent sticking. Season to taste with the black pepper and salt (if using).

6. Place the tortillas on a work surface. Divide the beef mixture among them, spooning it down the middle. Top with the onions and peppers. Fold the tortillas to enclose the filling.

7. Garnish each fajita with chopped fresh cilantro, fat free sour cream, and hot-pepper sauce to taste.

Tags: calorie counting, calories, Celebrity Diets, Diet Advice, diet tips, home cooking, what to eat

Under Diet Advice Tags: calorie counting, calories, Celebrity Diets, Diet Advice, diet tips, home cooking, what to eat