What are your favourite healthy food swaps to cut calories?
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It's quite tasty.
But fair warning, like "clean eating", the blasphemy of cauliflower pizza crust tends to make people kinda loopy here.
There's a million recipes.
http://www.eatingwell.com/recipes/mediterranean_cauliflower_pizza.html
hey, maybe that's what's for dinner tonight!
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Cauliflower crust - Grate a head of cauliflower on large hole side of a box grater or in processor.
Beat 1 egg and 2 egg whites in a bowl and then mix with cauliflower, mix in 1/2 cup of mozzarella cheese. Spread batter on nonstick tin foil, bake at 425 until slightly brown at edges. Put on your favorite pizza toppings and bake again.
You can't really pick it up to eat it but it tastes really good.0 -
Cauliflower crust - Grate a head of cauliflower on large hole side of a box grater or in processor.
Beat 1 egg and 2 egg whites in a bowl and then mix with cauliflower, mix in 1/2 cup of mozzarella cheese. Spread batter on nonstick tin foil, bake at 425 until slightly brown at edges. Put on your favorite pizza toppings and bake again.
You can't really pick it up to eat it but it tastes really good.
If you cook it on a stone, flipping on both sides to brown it you pretty much can.0 -
Actually, another one I do, but it's not really a direct swap, is:
Root veggie or winter squash or even any additional veggie for "starch" portion of my dinner plate.
I frequently have potatoes/sweet potatoes or some pasta/quinoa/etc., but if you want to save some calories from time to time or for a particular meal this can be an easy way.
I love cauliflower, but the idea of messing around with it to make it into a pizza crust drives me batty. I dislike foods dressed up as other foods. But if people think it's tasty, go for it.
The only thing kind of like that that I do is buffalo chicken salad vs. buffalo chicken, and that only because a lunch place I like turned me onto it (they also do a buffalo chicken quinoa bowl and yes, of course the salad has kale, it's that kind of place).0 -
lemurcat12 wrote: »Actually, another one I do, but it's not really a direct swap, is:
Root veggie or winter squash or even any additional veggie for "starch" portion of my dinner plate.
I frequently have potatoes/sweet potatoes or some pasta/quinoa/etc., but if you want to save some calories from time to time or for a particular meal this can be an easy way.
Root vegetables.... now you're talking.
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I don't do a lot of swapping. Most of what I cut cannot be replaced and I don't want an imitation, so I skip it or have it once in a blue moon.
Special K cracker chips replaced Lay's potato chips, but not a daily thing.
Lettuce and Special K popcorn chips replaced the Mission tortilla chips with salsa.
Cheerios and Raisin Bran replaced Crunch Berries, Fruit Loops, Honeycomb, etc.
Fiber One bars replaced candy.
Scrambled Eggs replaced Egg McMuffins.
Veggie burgers replaced hamburgers.
Mueller's Whole Grain macaroni replaced white Bow Tie pasta.
I AM STILL LOOKING FOR GOOD BREAD! If anyone has a recommendation on good, (tasty) whole grain bread, please share. I keep trying them and they keep sucking asp.0 -
For bread if you live in the states or canada, silver hills " little big bread" sprouted grain bread 2 slices 110 cal , 5 grams fiber 7 gram protein.I don't do a lot of swapping. Most of what I cut cannot be replaced and I don't want an imitation, so I skip it or have it once in a blue moon.
Special K cracker chips replaced Lay's potato chips, but not a daily thing.
Lettuce and Special K popcorn chips replaced the Mission tortilla chips with salsa.
Cheerios and Raisin Bran replaced Crunch Berries, Fruit Loops, Honeycomb, etc.
Fiber One bars replaced candy.
Scrambled Eggs replaced Egg McMuffins.
Veggie burgers replaced hamburgers.
Mueller's Whole Grain macaroni replaced white Bow Tie pasta.
I AM STILL LOOKING FOR GOOD BREAD! If anyone has a recommendation on good, (tasty) whole grain bread, please share. I keep trying them and they keep sucking asp.
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Thanks, I'll look for it!
For bread if you live in the states or canada, silver hills " little big bread" sprouted grain bread 2 slices 110 cal , 5 grams fiber 7 gram protein.I don't do a lot of swapping. Most of what I cut cannot be replaced and I don't want an imitation, so I skip it or have it once in a blue moon.
Special K cracker chips replaced Lay's potato chips, but not a daily thing.
Lettuce and Special K popcorn chips replaced the Mission tortilla chips with salsa.
Cheerios and Raisin Bran replaced Crunch Berries, Fruit Loops, Honeycomb, etc.
Fiber One bars replaced candy.
Scrambled Eggs replaced Egg McMuffins.
Veggie burgers replaced hamburgers.
Mueller's Whole Grain macaroni replaced white Bow Tie pasta.
I AM STILL LOOKING FOR GOOD BREAD! If anyone has a recommendation on good, (tasty) whole grain bread, please share. I keep trying them and they keep sucking asp.
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fearlessleader104 wrote: »Popcorn at the movies
> ice cubes (I ask the concession stand for 2 cups of just ice) and crunch away
Wut? How bout a bag of 140 calorie chips? Ice?0 -
legowrangler wrote: »salad dressing ---->hummus (until recently when I discovered bolthouse yogurt dressing)
THIS DRESSING IS AMAZING! 45cal, fairly healthy, low sodium, and delicious!0 -
im just here for the swap ideas . Pasta, which i love to eat, usually kills my calories for the day. Potatoes also, chocolate cravings get me alot - so i eat all of this rarely - but i would love to try the other options 0
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I don't swap foods out, I eat what I want in moderation.Okay mine are:
spaghetti -> zero cals pasta (<40cals)
chocolate -> low cal hot choc (40cals)
General sweets that I would munch on ->2-3 marshmallows (<50cals)
Fajita wraps -> ice berg lettuce (<10cals)
I would love to know yours! If you have calories sure through them in!
I got a slice of pecan pie at Whole Foods yesterday. It was not a big piece, but calorie loaded, so I cut it in half and had two days' deserts.
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lots of herbs and spices to put in taste
I make an amazing meat chilli and a veggie version with lentils and kidney beans - I now make the veggie version with neither beans nor lentils and use herbs and spices and aubergine / courgette / cauliflower / carrot to acheive similarly tasty bit bulky food for diddly-squat
I use egg whites (from a carton) rather than egg
apple sauce in baked goods rather than oil / butter (or rather than all the oil/butter)
I eat loads of avocado cos I realised I loved it
everything else is pretty much the same
that low cal pasta is grotesque though0 -
I don't usually really swap anything, I just change the proportions. For example, pasta salad: less pasta, more vegetables. I still get my pasta, but I'm getting a reduced portion of pasta and more veg. Win! (*)
When baking, I sometimes use half the oil and sub in apple sauce for the other half. A lot of people sub the whole amount, but I like a little fat. You can usually reduce the sugar by a little, too, but that can take some experimenting...0 -
If I make burgers I sub a bread roll for some flatbread - in a C shape to hold it together.
Been having lots of berries instead of other fruit in my shakes because they are low sugar & cal0 -
Swap out average wine for very good wine. Spend twice as much per bottle and drink half the amount without compromising the enjoyment.
When losing weight I really prefer eating smaller amounts of the food I like rather than substituting for "diet foods". Also remember the number of calories doesn't define whether something is healthier.0 -
Swap out average wine for very good wine. Spend twice as much per bottle and drink half the amount without compromising the enjoyment.
When losing weight I really prefer eating smaller amounts of the food I like rather than substituting for "diet foods". Also remember the number of calories doesn't define whether something is healthier.
How utterly French of you. I
it! Yea I am realising the things I really like and saving for them, like this amazing hot choc you can get in dublin and prob sushi. I know sushi isn't mad calories but, its a treat.
I like your wine idea... I might try it out this evening with some expensive cheese that I will slowly nibble on. Man I wish I was French!
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lots of herbs and spices to put in taste
I make an amazing meat chilli and a veggie version with lentils and kidney beans - I now make the veggie version with neither beans nor lentils and use herbs and spices and aubergine / courgette / cauliflower / carrot to acheive similarly tasty bit bulky food for diddly-squat
I use egg whites (from a carton) rather than egg
apple sauce in baked goods rather than oil / butter (or rather than all the oil/butter)
I eat loads of avocado cos I realised I loved it
everything else is pretty much the same
that low cal pasta is grotesque though
The key to the low cal pasta is prep. It takes a bit of prep. I wash it thoroughly with cold and boiling water. Then I dry fry it and add a *kitten* tone of basil, oregano and dried garlic. Then I add it to the sauce and cook it with it for 5-10 mins as it absorbs the sauce. This is when I use it for Italian dishes. When I am using it with Asian dishes I do the same with different herbs and I ALWAYS add beansprouts as they really help with the consistency.
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Full Throttle Energy Drinks (220 cal) -> Monster Rehab (25 cal)0
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I don't swap, I want the real thing. I eat in moderation, therefore don't have to go without.0
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