Help! Oil is depleting my daily Calorie

yesevedo

Hey erryone,
So... I’ve been using Extra Virgin Olive Oil (Classico brand) to cook my food. I really enjoy grilled errything ... particularly my nopales, squash, zuchini and onions... what can I do to maybe lower the amount of calories oil takes up. I know maybe using less will help but i grill almost my entire dinner and lunch (cuz its mostly veggies). Are there any alternatives out there that might be yummy and more respectful of my calories???

kam26001

You could bake the veggies in the oven with a light drizzle of oil.

livingleanlivingclean

kam26001 wrote: »

You could bake the veggies in the oven with a light drizzle of oil.

Or a spritz from a spray bottle... You really don't need that much OP.

concordancia

How much are you using to grill? I use a tablespoon for ~pound of veggies, so much less than a tablespoon per serving. If you are having trouble distributing the oil, through the veggies in large Ziploc, drizzle in the oil and any seasonings, seal the Ziploc and shake until the veggies are evenly coated. If there is any standing oil in the bottom of the bag, you are still adding too much.

rheddmobile

You can use a nonstick pan and less oil. Only a few drops. Or you can put everything on a sheet pan, spray with extra virgin olive oil, and oven roast. This adds back some of the flavor lost from oil. You can also start by stir-frying medium hot with just a tiny bit of oil, then when everything starts to brown, lower heat, add some stock and simmer until cooked soft. There are many techniques for cooking with less oil!

thatdesertgirl777

I don't add it to the veggies, just the pan. Literally only takes 1/4 tsp to go over a non-stick pan.

bbell1985

Oil is an indulgence for me. I don't even keep it in the house.

You'd be surprised how far half a tablespoon goes. Just takes a little while to get used to.

You can also put it in a spray bottle of some sort.

cmriverside

I use a couple or three teaspoons of oil a day, minimum.

And that suggestion of tossing in a bag is a good one. I usually just drizzle and mix in a bowl.

NewyRob

I love cooking with oil. It doesn't deplete your calorie allocation, it just uses it. Calories from oil can sustain you just like calories from vegetables (noting that one needs other minerals and nutrients not obtained from oil)

bbell1985

NewyRob wrote: »

I love cooking with oil. It doesn't deplete your calorie allocation, it just uses it. Calories from oil can sustain you just like calories from vegetables (noting that one needs other minerals and nutrients not obtained from oil)

When you're a short female eating 1400 calories per day, 120 calorie from oil takes a good chunk of calories. Not every is as satiated from it.

Annie_01

The oil that I use to roast vegetables with is about the only fat that I get unless I eat cheese. I don't eat a lot things that have fat. I understand though...take a vegetable with few calories add oil and suddenly they are not so low calorie.

I use a sprayer (Misto) and pour my olive oil in to that and spray my vegetable on the sheet pan. You can get by using less oil plus you don't waste your olive oil. I also use parchment paper so that I don't have to spray the roasting pan.

nowine4me

First, try using parchment paper or non-stick foil on your roasting pans. Then use an olive oil spray (like Pam Organic) and use the tiniest mist possible. Or, I use a bit of veggie stock. for grilling, you really don’t need any oil.

Cbean08

How much oil are you using? A lot of family sized meals only call for about a tablespoon. If you like oil that much, then you need to consider if the amount of calories that it has is worth it. There are so many ways to cook without oil. If you feel like the vegetables need flavor, use seasoning/fresh herbs/ crushed garlic/ hot sauce/ soy sauce/ marinara sauce/ mustard or another low calorie condiment. If you like the crisp that it gives vegetables, try using a lower calorie margarine or butter substitute instead. Melt a tablespoon onto a small plate and rub the vegetables through it with your hands so you can get a little coat on each piece.

dangerousdashie

Can’t you dry grill the veggies? Other option is to eat your veggies as a salad or steam vegetables so you don’t need oil.

Francl27

Never used oil to grill.

TavistockToad

yesevedo wrote: »

Hey erryone,
So... I’ve been using Extra Virgin Olive Oil (Classico brand) to cook my food. I really enjoy grilled errything ... particularly my nopales, squash, zuchini and onions... what can I do to maybe lower the amount of calories oil takes up. I know maybe using less will help but i grill almost my entire dinner and lunch (cuz its mostly veggies). Are there any alternatives out there that might be yummy and more respectful of my calories???

Why do you need oil if you're grilling?

missysippy930

All oils are calorie dense.
Oven roasting doesn't need much oil. As another poster advised, use a zip lock gallon size bag to mix your veggies with whatever oil you like and spices.
Same can be done with grilling veggies. I have a basket that I use on the grill for cooking bite sized pieces of veggies so they don't fall through the grate. A non-aerosole mister for oil is nice for using whatever oil you like. You shouldn't need oil if your grill is properly seasoned. When your grill is hot, use tongs to take a paper towel folded up, dipped in oil to season the grate to prevent sticking. This doesn't take much oil.

Meaganinsardinia

I exercise for olive oil

100_PROOF_

Get yourself a tiny mister bottle for the oil. Lightly mist them if you wish.
You really don't need a lot.
I often just use a pat of butter and that's all. Try it tonight and see what you think.

BattyKnitter

This is a timely thread for me, I've been wanting to make homemade falafel but the recipe calls for way too much oil to fry them in. I think I'll try just lightly spraying my pan, I have a mister so that's perfect.

kristingjertsen

I use olive, sunflower, and sesame oil for cooking and eating, but small amounts. I will drizzle 1/2 tsp. on hummus and avocado, 1/2 tbsp. on a sheet pan of veggies, or use 1/2 tbsp. to brown onions, garlic, carrots, celery when I am making soup, or cook eggs in 1 tsp of olive oil. I also use it in homemade salad dressings (1tbsp oil, 2 tbsp. balsamic vinegrette, garlic, sun dried tomatoes, and fresh or powdered spices, salt, and pepper). Oil adds flavor, helps you feel full, and improves the "mouth feel" of food. The key is to use it in dishes with lots of veggies and healthy protein where it will add a lot of flavor.