How To Prepare Healthy Low-Cal Food

Healthy low-cal food is an excellent way to cut down on unwanted fats and is the best for natural weight loss. It not only allows you to stay in shape but also makes you active and energetic. Most people think that low cal food is not tasty and just involves boiled vegetables but this is not true at all.

Today, there are many low cal recipes that are made in such a way that the taste is not lost and the calories are also limited. Low-cal food is a blend of rich ingredients that include the required nutrients with limited carbohydrates. Just by changing the way you cook and by using low cal alternatives, you and your family can enjoy yummy and delicious meals without worrying about fat intake.

Low carbohydrate weight loss diet recipes are a perfect solution for people with busy lifestyles as they help in raising metabolism without affecting the energy level. They are a secret to good health and a fit body as they allow you to maintain desired weight without affecting the way your body functions much. You can also go for customized eating plans that are specially designed and tailored to your body type and medical history. Customized eating plans or custom weight loss programs will allow you to lose weight quickly and permanently by helping you to make the right food choices and changing your eating habits for the better. This article discusses some body sculpting diet tips that will help you prepare healthy, low-cal food for safe weight loss.

  • Using Low Fat Milk: Skim or low-fat milk contains less calories and goodness of milk like protein, calcium and vitamin B2. Therefore, it is advisable to use low fat milk instead of full fat milk for making milkshakes, desserts and other recipes that contain milk.
  • Cooking Sprays: Cooking sprays are an excellent option instead of cooking oils. They allow you to make fat-free baked dishes and dry cooked dishes.
  • Food Dressing: Low cal fat free natural yogurt is perfect low-cal replacement for mayonnaise and oil dressings. You can also try lemon juice and fresh herbs, balsamic vinegar, cider vinegar mixed with mint for salad dressings.
  • Broil Instead of Frying:Deep frying is the unhealthiest cooking method. Broiling is always a better and healthier option over frying. Although that might affect the taste of the dish, but you can always add more spices and herbs to compensate that.
  • Calorie-Free Drinks: Calorie-free drinks are best for people on weight loss programs as they do not contain caffeine. Sugar-free lemonade, tea, and fruit-flavored drink are a brilliant choice for people who are striving for safe weight loss.
  • Low carb bread: Make use of low-carb breads for breadcrumbs while cooking dishes like chicken parmesan, stuffed pepper, etc. All you need to do is toast the low carb bread in the oven as the normal bread and crush it into powder and use it to prepare the dishes.
  • Soy flour or bake mix: Make use of soy flour or bake mix instead of ordinary flour or bake mix as it is not only protein rich but also contains less calories. So, make your cookies and muffins using soy flour and use low cal chocolate bars and chocolate chips for flavor.

Low cal and low-carb substitutes allow you to cook healthy and tasty food. The bottom line is to avoid unhealthy ingredients, such as processed foods, saturated fats, white refined flour, sugar and too much oil. So, eat healthy to stay fit and happy!

The Microwave Business – Instant Success Is Not Ready In 3 Minutes

I am very happy to say that we all made it through 2007! Happy New Years folks! After I returned from my New Year’s program I began thinking very hard about my future.

So what was I thinking? Well I was thinking about how well I do business in so many different areas which were good thoughts, but then wondered why I hadn’t begun this path earlier in the year. Many times through our business careers and our personal lives, we seem to want to wait until other people give us the recipe for our personal success. If the entire world thought like this hundreds of years ago, would we have all the advancements that we have now? Why is it that so many entrepreneurs lack the drive to find new ingredients for success? Why are so many of us “microwave-minded” and impatient with the time it takes for success?

Why are we constantly waiting on the next businessman/woman to do it for us? Have we grown in a society of non-enthusiasts? Why do we go with the cookie cut plan that everyone uses?

Why because business is very similar to cooking. There are some of us who will rather buy the microwavable dinner to short-cut our work load to enjoy instant success. As we all know good food is always well prepared in advance. The right fruits, vegetables, and meats are all carefully selected just like accountants, lawyers, products, services, equipment, intellectual properties, employees, etc.. A great cook realizes that if he or she compromises the quality of the main ingredients, this will also compromise the success of their business.

If I had to choose the kind of food that businesses reflect, I would have to say baked goods! Why? Of all things that you know that can be made in a hurry, bakes goods are the ones that can’t be rushed. If you find an “instant birthday cake in a bag” or something similar to that tune, let me know! I can almost guarantee that’ll be the most horrible cake known to man!

The point of all of the food correlations is that you can’t rush your business into success. You will continuously have to monitor it’s progress so that you know when to make your next move. Removing your business from the “oven of progress” too early may cause premature complications. Although there aren’t any guaranteed recipes for success, trying something new might give you a better chance at achieving your goals. Don’t be afraid to find ways to add more flavor to your business!

Success can’t be rushed. Even if you make an extremely fast dollar today, that doesn’t mean that it’ll last for a lifetime. Many entrepreneurs who experience overnight success wind up failing later on if they don’t know the steps needed to making a business thrive for years on. Your “cake of success” may not always be the best upon completion and that’s okay because you’re learning how to make it better every time you do it! Take initiative! Try new ingredients for success!

Practice. Complete. Experiment. Evaluate. Repeat.

Perfect Shortbread: the Art and Science of Baking

Contrary to popular belief, I did not grow up in a Scottish family with an old family recipe for shortbread. Initially, shortbread appeared easy to me. How difficult could it be to throw together butter, sugar, and flour to create a tasty cookie?

It isn’t difficult. But, there is some science involved and I’m here to tell you about the science and history of shortbread. Imagine that, a literature and creative writing nerd teaching science…I’m spewing coffee out my nose at the silliness of it all as I write. This article concentrates on the science of shortbread in unscientific language. My hope is that the insights gleaned from hours of trial and error will be of use to all novice bakers.

Initially I was drawn to baking because it’s an exact science. You follow the recipe to the T and you get a perfect baked good, right? In the beginning, I could bake a perfect baguette if I followed the directions, but heaven help me if I had to be creative with spices and seasonings for a meal. When I first started cooking, I never understood how people tasted their work and just intuitively knew what it needed. Thus, I was drawn to baking. For this cooking novice, it felt more exact and scientific than the creative art of throwing together a meal from my imagination.

Originally Vermont Shortbread Company started out as a seasonal business out of my own kitchen. Back in the mid-90s, I didn’t even own a Kitchen-Aid mixer. I mixed the dough by hand. And anyone who knows shortbread, can attest to the fact that the dough is very heavy with no liquid ingredients. Back in those days I had forearms the size of tree trunks from all that hand mixing. The good thing was I learned exactly what consistency the dough had to be to make the best shortbread. I learned exactly how much handling the dough could take before it became overworked and made a tough shortbread round. I learned not only by looking, but by feeling and of course, tasting.

As the business grew and people realized that shortbread was a perfect year round gift for any occasion the call to bake during the warmer months became apparent. However, summer shortbread did not always look as nice as winter shortbread. Most people didn’t notice, but having baked thousands of rounds by hand, I was not satisfied with my summer shortbread. It took me a couple years to realize there were four factors at work here contributing to the texture, color, and taste of the final shortbread product: humidity, oven hot spots, butter temperature, and mixing time.


I don’t know the chemistry behind this, but I can tell you that it’s much harder to create a perfect shortbread round when the weather is humid. Perhaps the moisture makes the flour less fluffy…I don’t know. I can only tell you that humid-weather shortbread is not as pretty, golden, and tasty as cold weather shortbread. For this reason, when I built my commercial bakery, I installed dehumidifiers in the bakery. So now, no matter what the season, we produce a perfect shortbread every time.

Oven hot spots:

When I began baking shortbread out of my home kitchen in the 90s, I had only a small household Whirlpool electric oven. I could only bake three 8″ rounds at a time and the production was slooooooow. I hate cooking with electric and believe that the best cooks use gas, however, I have to hand it to that little oven that served me well for nearly a decade. All ovens have spots that are hotter than others. I intimately learned where all my oven’s hot spots were and with each batch of shortbread shifted the position of each pan halfway through the baking time to ensure even browning of my product every time. The Whirlpool electric model was retired to appliance heaven in 2005. Now with my commercial oven (a big Imperial gas model), I can bake up to forty 8″ rounds at a time in an environment with better convection (air flow around the items). Still, I shift the pans around in the middle of the baking period as I learn where this new oven’s hot spots are.

Butter temperature:

When I began baking shortbread, I liked to remove the butter from the fridge a couple hours before I planned to use it so that it would be soft. Remember, I was mixing by hand and wanted to make it as easy as possible. When I began baking summer shortbread, however, the butter became runny and began separating. This did not make for a good texture in the final product. I don’t know how to explain this scientifically; I can only tell you how it felt to me. The final product was dense and too doughy. What I really wanted was a crisp golden flakiness on the outside with a little bit of chewiness on the inside. I learned that if I was going to bake in the summer I had to use butter almost directly from the fridge. If the butter got too soft, I had to toss it in the garbage and start over. That’s when I bought my first mixer with a dough hook to make the job of mixing hard butter easier. Butter directly from the fridge, not too hard, not too soft is the only way to make perfect shortbread. Again, I just had to learn by feeling my way how long to let the butter sit on the counter before it was perfect. Longer in the winter, shorter in the summer.

Mixing time:

Any dough mixed too long or not enough affects the final product. With shortbread, you first cream the sugar and butter together. That’s the easy part. The tricky part is knowing how to incorporate the flour. I like to do it a pound at a time (remember I am now baking in pounds of flour, sugar, and butter rather than cups). Once the dough is completely incorporated and forms a ball with no bits of flour on the side of the mixing bowl, I know it’s ready for baking. Now, when I got Trixie (my commercial mixer), I had to relearn the timing all over. Trixie can mix bricks. My hands and my old Kitchen-Aid could not. Therefore mixing time is much shorter now. Shortbread dough (as with any dough) becomes tough the more you mix it. The trick, which I learned by trial and error, is to find the exact timing for your dough. I am not an expert on all dough, but I’ve perfected shortbread dough.

You know, the funny thing about all of this learning how to make the perfect shortbread is that I never had any real training. Now that I’ve hired a professional baker, she’s taught me a few things about making the process more efficient and making the final product more tasty and beautiful. When I think about it, that’s pretty much how I learn: just doing it over and over.

When science and our imaginations work together, we create food art. With the holidays quickly approaching, this scientist and dreamer must retreat to the bakery to create new masterpieces. I hope that this essay provides you with creative insights for your own dough (shortbread or otherwise) and a little peek inside the art and science of perfect dough from a little Vermont company that handcrafts every item with love, imagination, and tender care (with a little science thrown in).

Copyright 2006 Ann Zuccardy, Vermont Shortbread Company. All rights reserved.