How to make delicious healthy recipes

The essence of making healthy recipes delicious is to find a dynamic balance between meeting nutritional standards and satisfying appetite. There is no need to oppose deliciousness and health, and there is no need to subject yourself to the torture of "boiling everything".

A while ago, I prepared a recipe for my cousin who was diagnosed with high post-meal blood sugar. She has been eating local dishes with thick oily red sauce for half her life. At first, she said that the healthy meals were all "bland pig food" and she refused to eat them. I didn't let her stop eating the braised dishes. Instead, I reduced the original half bowl of rock sugar used for braised braised dishes to 3 plums for freshness, and replaced the soy sauce with half ordinary light soy sauce and half low soy sauce. Sodium soy sauce, when frying, use a spray bottle to spray olive oil instead of pouring oil directly. The resulting braised pork ribs are full of flavor and have a bit of the sweet and sour taste of plum blossoms. The glycemic load is nearly 60% lower than before. After eating for three days and measuring her meals, her blood sugar did not exceed the standard. Now she will try different methods at home to add tangerine peel and hawthorn to adjust the braised flavor, saying it is more fragrant than the original pure sweet taste.

There are quite a lot of differences in the seasoning of healthy meals on the Internet. One group says that there should be no additives at all, and salt, sugar, and oil must be added in grams. Any more is not healthy. The other group says that as long as the total calories and nutritional ratio are up to standard, it doesn’t matter even if you occasionally eat milk tea and fried chicken. After contacting it myself, I feel that there is nothing wrong with both of these opinions. It just depends on your own needs. The professional endurance runners I know eat steamed vegetables and brown rice without additional seasonings all year round. They have to control their body fat percentage all year round, and they are used to eating light food. If they eat too much, it will affect their exercise status. ； But if you just want to adjust your diet on a daily basis, you can't be so harsh. Many friends around me have replaced the pearls in their milk tea with oats, and the whole sugar in their drinks with three-thirds of sugar. Drinking it once or twice a week can satisfy your cravings without putting a burden on your body.

You don’t need to memorize the grams of the meal pagoda when preparing your own meals. Just keep a certain ratio when adding vegetables to the plate. Half is your favorite crisp and tender vegetables, whether stir-fried or blanched. A quarter is chewy whole grains, such as sweet potatoes, corn, and oatmeal. The remaining quarter is your favorite protein, whether it is fish, shrimp, chicken breast, or tofu. I usually like to add a little bit of freshly fried Sichuan peppercorn oil to my dishes. It’s so fragrant. It only adds about ten calories to the meal, so it doesn’t affect it at all.

Speaking of which, there is another breakfast snack for lazy people. I discovered a while ago that I put frozen banana slices in whole wheat toast, and then put a piece of ham fried until the edges are crispy. No other sauce is needed. The sweetness of the banana mixed with the saltiness of the ham is much more delicious than adding salad dressing. It will make you feel fuller, and you will not have to look for snacks in a hurry all morning.

In fact, to put it bluntly, healthy recipes are never meant to give you a blacklist of "what you can't eat", but to help you change your favorite foods into more comfortable ways of eating. Only those that you can stick to for a long time are useful. After all, if you eat happily, your body will feel really comfortable.