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Dr. Andrew Rynne
Dr. Andrew Rynne

Family Physician

Exp 50 years

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Article Home Diet and Fitness Top Cooking Tips to be Slim & In-Shape

Top Cooking Tips to be Slim & In-Shape

There are various methods of cooking to retain the nutritive values of the food. And here are some tips to help you with that! Happy cooking!

Cooking tips for cooking!!

  • Cut off all visible fat from meat.
  • Remove all skin from poultry before cooking.
  • Weigh, do not guess your portions.
  • Scrub rather than peel vegetables.
  • Avoid nibbling.
  • Try using some of the items below in order to save nutritional content and minimize the use of fat in cooking.
  • Steamer for fish and vegetables. This is clean and easy to sue, although it is slower than boiling or baking. As the food is not sitting in water, valuable vitamins and minerals cannot leach out.
  • Wok: An ancient but highly efficient cooking implement that requires only a tiny amount of oil or water for cooking. Its shape helps to spread the heat quickly and evenly, so food can cook in minutes and thus retain its nutritional content.
  • Using food processor for chopping up vegetables.
  • Microwave cooker: Great for baked potatoes, the hungry slimmer’s healthy fast food.

Cooking methods

  • Dry fry in a non-stick pan whenever possible.
  • Minced beef usually contains a lot of fat, so it may be dry-fried and the fat drained off before continuing with the recipe.
  • Grill, poach, steam, bake, pressure-cook or microwave in preferences to frying or roasting whenever possible.
  • Avoid deep-frying.
  • Thicken casseroles by draining off the liquid and fast boiling it to reduce.
  • Avoid tasting dishes too often.

Healthy substitutions

  • Use skimmed milk instead of whole milk in drinks, sauces, custard, milk puddings, mashed potatoes and scrambled eggs.
  • Low-fat natural yoghurt for cream in casseroles and cake fillings.
    Sorbet or yoghurt ice-cream instead of regular ice cream or custard.
  • Whole meal pasta and brown rice for white varieties, they are more filling.
  • Use whole meal pasta and brown rice for white varieties, they are more filling.
  • Use whole meal flour for white or use half whole meal and half white.
  • Use low-fat spread for butter and margarines.


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