One of the benefits of preparing your own meals is that you control the ingredients.
Look for recipes that call for high quality, nutritious ingredients such as dark green or orange vegetables, whole grains such as barley, brown rice, oats, quinoa and wild rice.
To reduce your fat intake use skim, 1% or 2% milk in recipes and trim visible fat from meats and remove skin from poultry.
Try meat alternatives such as legumes (dried beans, peas, lentils). They’re a great source of protein and fibre, and low in fat.
Use vegetable oils such as canola, olive and soybean, or soft margarines that are low in saturated and trans fat (non-hydrogenated). Limit butter, hard margarine, lard and shortening.
When planning meals and snacks; aim to include foods from at least 3 food groups at meals and at least 2 food groups at snacks.
Check out the following healthy recipe ideas :