Instead of slathering on the butter or the high calorie dressing, check this out. (For butter lovers, there is still a place for it, but try cutting the fat for a change.)
3. Squeeze on the citrus.
I was watching a cooking show and the chef showed how much butter he would use in a single evening of cooking. It was pounds of it, and it’s put on everything. No wonder the restaurant food taste good. No wonder I gain by just looking at the restaurant menu—in the front of the building.
Instead of butter or other fat toppings, use a little citrus. Charlene just finished a series on citrus so you should have all the tools needed to enhance your foods with citrus. We just finished making a garlic green bean side dish that has a squeeze of lemon and a zest of it as well. A zest is simple using a grater to scrape some of the peel onto your meal.
You can make a delicious Orange Vinaigrette by just mixing some vinegar, orange juice, and olive oil, along with a touch of honey, Dijon mustard, garlic, and fresh cilantro. (See link below for specifics). You can also just squeeze a little orange or lemon onto your salad.
I’m not sure why we need so much salad dressing. Is it a habit or do we just not like our veggies without it?
Fresh citrus is best but there are good juices already squeezed in little containers that look like lemons or limes. That way you can store it for longer periods of time and have some always ready to squirt onto you salads.
With all the benefits of citrus, it also good to use more in your salads, as eatable garnishes. I remember one restaurant always put a slice of orange on the plate. I always ate it because it was refreshing.