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5 Low Fat Super Autumnal Supper Swaps

Published: 25 September 2018

When the temperature drops outside, we automatically crave warm stodgy food and these types of foods can be high in unhealthy saturated fats and high in carbohydrates. However, comfort food doesn’t have to be unhealthy. Try swapping out some of the unhealthy ingredients for a healthier alternative that’s low in saturated fat, high in the ‘good’ fats, high in vitamins and minerals and low in carbohydrates.


Take a look at these five simple supper swaps and try them out for yourself:

1. Swap Beef & Ale Pie for Beef & Onion Lattice Pastry Topped Pie

By having a lattice tart instead of a full-on pie can reduce the amount of pastry used by up to 50%, thus reducing saturated fats intake.

 

2. Swap Chicken & Streaky Bacon Pie for Chicken & Squash Filo Pastry Tart

Filo pastry is healthier than standard pastries because there is no fat in the mixture, it’s made with just flour and water. Swapping out the bacon for a vegetable is a bonus. If you don’t like squash, try red or yellow peppers, sundried tomato or red onion.

 

3. Swap Beef Stew with Dumplings for Beef Stew Served with Sweet Potato Wedges

Replacing dumplings with sweet potato wedges can have a huge health benefit as dumplings are usually made with suet which is high in fat.

 

4. Swap Slow Cooked Chicken Casserole for Slow Cooked Chicken Breast Casserole

Casserole is traditionally made using chicken drumsticks and chicken legs with the skin on. It tastes great, but whilst cooking, the fat from the skin dissolves into the dish. By swapping theses cuts with a healthier skinless chicken breast, it can reduce the amount of fat in the dish dramatically.

 

5. Swap Lamb Chops with Mash Potato & Gravy for Lamb Tagine with Apricots & Almonds Served with Green Beans

Lamb chops are full of flavour but can have a large section of fat down one side which can seep into the meat when cooking. Instead, why not try using some left overs from a roast leg of lamb which is lower in fat. The addition of almonds, apricots and green beans adds an abundance of vitamins, minerals and fibre to the dish.

 

 

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