Low fat, low sugar diet

I never thought the day would come when healthy cooking would be the focus of this blog. I am a proponent of natural food but I have never been too concerned about fat and sugar. It is true that we have been trying to rethink our diet for the past so many months with the fish-and-chicken meals (red meat only once or twice a month) but I didn’t think it was going to get any more drastic than that. A lot of things have changed since my surgery last week. I am now obliged to go on a low-fat, low-sugar diet and my husband is only too happy that it will mean a change of diet for the entire family.

The thing, of course, is to do away with the notion that low-fat and low-sugar necessarily mean tasteless food. Oh, no way. In my family, tasteless food is a crime. Ergo, the challenge is to be able to cook old favorites in healthier ways. And it can be done, trust me. It might mean throwing out a lot of things in the pantry and replacing them with their low-fat and low-sugar versions but that’s okay. The important thing for me is that my family continues to eat great meals but now with a little more conscious effort on the health aspect.

Let me cite a few examples.

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I know that carbs are anathema to people on low-sugar diet but I am really not a food Nazi. Our bodies need carbs; we just shouldn’t go overboard with it. I love pasta and I’m not giving it up. What I am more than willing to give up is all the meat in the sauce.

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One of my favorite breakfast items ever is potato omelet. It is both a comfort food and a source of nostalgia for me because it reminds me of my childhood. But it is a high-fat meal because the potato cubes are deep fried before the beaten eggs are poured and stirred in. So, how can I continue enjoying this wonderful breakfast dish without going overboard with the fat? Frying is out, naturally.

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There seems to be a lot of conflicting opinions as to whether toasted bread is better for controlling the rise of blood sugar. Some say that bread is bread and toasting it won’t trigger chemical changes in its composition.

It’s another chapter in my life as a home cook. I welcome it. I welcome the new challenges. I’ll be redoing a lot of old favorites, inventing new ones, and I hope you’ll be there to share all of it with my family and me.

Comments

  1. ricky a says

    Good luck on the new chapter of your life as a homemaker–minus the sugar, but I am sure it would be just as delicious and just as sweet.

  2. Rose says

    Good luck with the diet! I went on a self-imposed low-GI diet a few years ago because I was at risk of diabetes type 2 (caused by hormonal imbalance). This might be a diet that suits you, since it’s definitely not a carbs-are-evil sort of diet; however most foods that are low-GI are naturally low in sugar.

    It looks like you’re having smaller servings of carbs. I don’t know if you’re like me, but I’m a total carb hound so I can’t and won’t give it up. What I like to do is have the pesto pasta like you have there and stuff it full of veggies – raw mushrooms, cherry tomatoes, grilled zucchini etc. It’s very filling, I get all my veggies and I don’t notice the smaller carb serve. I also try and substitute anything “white” with wholegrains… that’s not difficult though cos I generally like wholegrain bread better than white bread.

    The lifestyle change can be a bit hairy at first, but you’ll probably find yourself getting used to it quite quickly especially seeing that you’ve got great support in your family. :)

  3. Raquel says

    I’m excited by this new change in your blog as I am trying to eat healthier as well without sacrificing taste. One thing I’ve learned is that eating this way is more environment-friendly (less red meat mean less footprint), easier on the budget and introduces my family to new tastes and textures (I try to use seasonal produce as much as possible).

    Hope you have as much fun (perhaps more) out of this new challenge as I have had so far.

  4. Jaecel says

    Hi Miss Connie! :)
    I’m glad that you’re feeling better already. I really missed your Pinoy Cook and House on a Hill entries. I can’t wait for your low-sugar and low-salt recipes! :D I tried to tweak some of your recipes before to make them healthier and as a sort-of-newbie-cook, some attempts were not successful. :P Take care po and I’ll be praying for your full recovery (You inspired me to cook after all. It’s the least I can do). :)

  5. says

    Thank you, all. :) It’s gonna be a wild ride. :) Instead of getting depressed over missing things like lechon kawali, I think about the new things I’ll discover. Whole new world out there.

    • fides abad says

      hello ms. connie,
      i’ve enjoyed following your recipes and am glad you’re going to share on low sugar ones because i’m a diabetic and have been trying to experiment on recipes with no success. i know how hard it must be for you now and hope you’ll find it easier to change than i have. i’ve actually not yet changed my diet… so hard!
      i’m just so thankful you’re there to experiment… more power to you!
      fides