When potatoes are boiled, water-soluble elements like vitamin C and riboflavin leak from their tiny surfaces. Keep roast potatoes chunky because smaller parts absorb fat better.
Marinades tenderize and flavor grilled and barbecued meats. It also reduces cancer-causing compounds produced while grilling.
Serve takeout pizzas and home-cooked fried items like chicken and French fries on paper towels to absorb up extra grease. The paper absorbs 38 calories every teaspoon of oil.
Ceramic knives are great for chopping vegetables and may be healthier. So why? Ceramic does not contain iron or copper, which can speed up avocado and lettuce browning.
Steaming broccoli preserves its anti-cancer glucosinolates. This vegetable is best microwaved with a little water to steam from the inside out.
To minimize saturated fat in your favorite muffin recipe, replace half a cup of butter with three ripe, very well-mashed bananas.
Butter on a sandwich can deliver 25% of your daily saturated fat. Instead of butter, apply a thin layer of puréed avocado for heart-healthy unsaturated fat.
In this mozzarella and prosciutto salad, herbs are featured greens. Mint provides 3.5 times more iron than beef per gram, and basil and chives have more folate than broccoli.
Steamed vegetables with shrimp reduce fat, salt, and sugar. Add sesame oil, lime, reduced-salt soy sauce, garlic, ginger, and chili flakes to taste for a healthy dressing.
This vitamin-packed powdered yeast can replace salt in pasta, veggies, and salads due to its delicious, slightly cheesy taste. Sprinkle it on popcorn, scrambled eggs, or stuffing.
Next time you prepare mashed potatoes, substitute half the potatoes for cauliflower to cut carbs and calories and boost vitamin C and folate.
Frozen vegetables can be used for quick, healthful meals because they often offer more nutrients than fresh food.