Like many, Labor Day will be celebrated with a pool party and a cook-out, marking the last big hoorah of summer. Now it’s time to push the reset button, and get back to basics. But what are the basics? With so much information out there: low fat, low carb, low sodium, what are the basic guidelines we should follow for health?
We all know making lifestyle changes that foster better health include becoming physically active, and eating a healthy diet. Healthy diets are full of lean proteins and fruits and vegetables, whole grains rather than refined carbohydrates, lowering salt intake, limiting alcohol consumption and lowering fat consumption. One of the basics to lowering fat consumption is to switch from deep fried foods to baked foods. It’s a basic we’ve all heard but what’s the premise behind baked, not fried?
Baking requires little or no oil. The amount of oil that is necessary to deep fry food is well-absorbed by the breading or coating that normally covers deep fried foods. Each tablespoon of oil adds 120 calories and 14 grams of fat to your food. Additionally, deep frying food has to be done with oils that can handle high temperatures, excluding the use of healthy monounsaturated fats like olive oil. A simple kitchen swap we can all make is to bake, not fry.
Check out our recipe below for these delicious baked zucchini chips.
Go enjoy your cook-out today and for more information on how you can get back to basics, learn how to incorporate a fitness routine into your daily life, and learn what foods to be eating, join one of our monthly Challenge groups. Results guaranteed. Our next group starts October 5th.
Have a great week,
Not exactly like the fried zucchini and eggplant from Panama, but this baked version of zucchini chips is an excellent example of how good baked, not fried can taste! Try serving these with tzatziki at your next dinner party.
1 large zucchini
2 Tbsp olive oil
1. Preheat oven to 225.
2. Using a mandolin, slice your zucchini.
3. Place the zucchini slices between sheets of paper towels to draw out the water.
4. Line 2 baking sheets with foil or parchment paper. Place the zucchini slices on the prepared sheets.
5. Using a pastry brush, lightly coat all the zucchini slices with olive oil on both sides.
6. Sprinkle the zucchini very lightly with salt.
7. Bake in the oven for 2 hours, until the chips start to get crisp.