Great Recipes For Losing Weight...Your Recipes
There are a lot of meal recipes for losing weight. They are specifically designed for low fat, low sugar and are great to work into a healthy diet plan.
You'll probably have a store of them around already. Most magazines you buy include a 'low fat' or specialized section of healthier foods.
I love great recipes, I have lots of recipes for losing weight, low fat cookbooks and recipes cut out of copious magazines. Pages and pages of them...I just don't cook them.
I want to, really I do! I just don't. I keep getting them and the pictures look lovely, and they sound great, but a variety of things (like life, and I can't be bothered when the time comes), or I go to cook one and then realise I don't have all the ingredients and then I don't want to do a special trip to the shops, and then when I do go to the shop and buy the ingredients, on that night (and the next and the next and the next) I just don't feel like trying a recipe.
So, if you're anything like me, don't be disheartened, you can have recipes for losing weight ...without trying to learn a whole new set of things you like!
Recipes for losing weight - main meals.
Look at what you already cook. What are the main meals you already make? All these can be adapted to lower fat versions that make them great as part of your healthy diet plan.
Why adapt what you already do? Because you can maintain it!
If your life is busy, or you don't particularly like being in the kitchen, then it doesn't matter how many recipes for losing weight, and low fat cookbooks you have in your house...you're not going to cook from then all the time. You will use them occasionally, but lifelong maintainable weight loss also means adapting what you do now.
There will be recipes in your head that you do all the time for the family. Because you like them, they like them, they are from staples you keep in the food cupboard, and because you don't need a recipe...you just cook. This is the best place to start.
Meats - roasts don't actually need oil in the bottom. Chicken and pork especially. In fact, put chicken up on a rack, cover it for all except the last 15 minutes of cooking time, and turn the oven up to brown it off (or turn the grill element on) and all the fat is in the bottom of the pan, and the meat is still moist. If you cook it in fat, and it sits in it's own fat, you are consuming all that extra unnecessary fat, for no reason.
Steaks - now steaks with fat on them. Use spray oil instead of pouring the oil in from a bottle. A light spray to stop them from sticking and them cook as normal. Then cut the fat off when you've cooked it beforeyou eat it. Cooking with the fat on will keep the meat moist and tender, taking it off before it goes onto the plate will save you the temptation of eating it!
Bologneses, stews, casseroles - check the amount of fat your using to brown your meat...bet you can cut it by half. Try it. I've found that I can do mine with either a quick spray of oil or about half of what I used to use, and still brown the meat and onion, garlic and so on. Again, you've reduced the fat...and it tastes the same, actually you'll find it'll taste better, more meaty, less fatty!
In adapting these into recipes for losing weight, check if there are low fat alternatives for the individual ingredients you're using. If you use cream, are you using low fat cream, if you're using tomato paste and puree, are you using ones that have no added sugar and no added salt. What about low fat cheese for topping lasagne?
Look for all the ingredients that have lower fat, sugar and salt versions. I was amazed to find that a friend of mine was using a tomato puree with added sugar, she didn't even realise it. Look at the labels of the things you usually buy and opt for better, healthier versions to use in the meals you already like to make.
Things like tomato puree and tinned tomatoes don't need sugar or added salt, they're tasty without the additives, and when you're cooking with them you won't notice the taste difference...your hips, stomach and double chins will notice the difference though!
Recipes for losing weight - the sweet stuff
Sometimes I bake...not as often as I or my children would like, but I do it sometimes. I bake the sweet stuff.
In terms of my healthy diet plan I have issues with additives. Yes, I know, many of them are harmless, I'd just rather not have them all the time. And there is quite a body of research to suggest that additives affect our and our children's moods.
So, personally, I like to bake because I can make something that has less additives than the prepacked stuff off the shelves. And it works out cheaper. (This is life though, so if I'm short on time I don't stay up till midnight baking for school tomorrow...that's when the prepackaged - additive laden or not - is my savior.)
I can avoid the preservatives because I can bake and freeze; I can also regulate the amount of certain ingredients...and this is the part that I found very interesting.
Think of all the sweet things you already make...now adapt them into recipes for losing weight, without adversely affecting the taste!
Really, a good friend of mine with a diabetic son passed on some advice that she'd been told...cut the sugar in your baking recipes by a third, and you won't even notice the taste difference!
Well, I thought that couldn't be right, so I tried it with my muffins, and my cakes and my biscuits...which I let the kids try first. (Yes, my taste bud guinea pigs...they can smell sweet stuff and notice changes in food from 50 paces).The only words were the standard, 'Yum, chocolate muffins, can I have another?'
She's right, there is no taste difference, but think of the calories you don't take in. There are 16 calories (67 kilojoules) in every 4 grams of sugar.
Most recipes ask for at least half a cup...about 125 grams...that's 500 calories. Now, use 85 grams of sugar instead (you've cut out a third) and you've saved 160 calories! With no taste difference...ah, my thighs thank me!
If fact, I've found in adapting my standard recipes into recipes for losing weight and health, that I can cut half the sugar out of many of them, and the kids will still go 'Yum, chocolate muffins, can I have another one!' How much sugar can you cut from your recipes, and how many calories from your hips and any one else's who eats them?
The best way to start using recipes for losing weight is to adapt those recipes you, and the family, already like. You don't have to think as much about what you're doing, you don't have to wonder whether they'll like the taste, you already have the ingredients (only now you're buying lower fat, sugar and salt versions), and they're already part of your life...one less thing to worry about...and your body will love you for it.
It is nice though, to try new recipes occasionally. Here, I aim for one a fortnight...in practice it's one every two months...but hey, that's my life!
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