Steaming foods is a good way to begin cooking light.
Asian steamers are also fairly inexpensive.
Salsa makes a great topping for steamed vegetables and adds no fat at all. Fill a frying pan with water and bring to a boil. Let the veggies steam for 10 to 15 minutes. Steamed vegetables will keep in the refrigerator for three or four days. Cut out the oil when sauteing vegetables by spraying a nonstick pan with a small amount of cooking spray.