Make Holiday Cooking Healthier with Tips from TOPS

Published: Monday, December 24, 2012 at 11:12 AM.

For an added boost of vitamins, minerals and antioxidants, consider dark, leafy vegetables like arugula, chicory, kale, mustard greens, or spinach in place of iceberg lettuce for your salad. “Generally, the deeper the color of vegetable, the better the nutrition,” says Ferraro.

Air-cured or other smoked meats instead of bacon

Substitute bacon with lower-fat and higher-protein Canadian bacon, turkey bacon, or prosciutto. According to Ferraro, one slice of bacon has 45 calories, while turkey bacon contains roughly half that amount. These meats are best enjoyed in limited quantities though, as they can still contain significant amounts of sodium.

Finely-chopped prunes instead of butter in dark breads

Swap finely-chopped prunes or baby food prunes for oil, butter, or margarine in quick breads or other dark baked goods, like brownies. Cut calories and fat in half without compromising on sweetness or moisture.

Steam in canned broth instead of sautéing in oil

For a tasty, low-calorie and fat-free alternative to oil sautéing, Ferraro recommends steaming meats and vegetables in a half cup of reduced-sodium canned chicken or beef broth. Steaming vegetables in broth helps retain their nutrients and enhances flavor, as well.



1 2 3
Next

Reader comments posted to this article may be published in our print edition. All rights reserved. This copyrighted material may not be re-published without permission. Links are encouraged.

COMMENTS
▲ Return to Top
 

Get new customers and grow your business with Daily Deals.com - see how it works