These days low fat is no longer low taste.

When I hear low fat cooking I think low taste.  We all want to eat better but we don’t want to sacrifice taste.  I mean, let’s face it we’re not going to eat healthier if it’s nasty.  I know I’m not.  But what if you could change to cooking low fat foods and it still taste great.  I thought I might get your attention.   If you looked at my Southern cooking page then you may have read about my substitutions to our traditional family meals.  If you’re fighting genetics like me, with Diabetes, then you will agree that change is in order.   What let me know that I am doing things just right with my low fat cooking is when my husband told me that he hadn’t noticed a difference in how the food taste.  Now if that’s not a pat on the back I don’t know what is. So you have given up on low fat cooking have you?  What would you say if I said you could eat healthier but still eat many of the foods you love without all  the fat?  Now I don’t know about you but I am a chocoholic and I love chili, spaghetti, and too many others to list.  I still eat them but now that I am cooking with low fat I just substitute darker chocolate and use ground sirloin instead of ground beef as mentioned on my Diabetic cooking page.   Some substitutions cost more but you know what they say, “you get what you pay for.”  So if I can fit healthier food in the budget just about anyone can.  Low fat cooking is very much about the little things when it comes to food.  With those small adjustments you will definitely see and feel the benefits to low fat cooking. My husband is even starting to make changes to what he eats when he is away from home so low fat cooking isn’t that tasteless plate of yuck that you thought.