Before pulling your baking tins and roasting pans off the shelves, start with an attitude check, advises Judith Levine, a registered dietitian with the American Heart Association. Think instead of minor nips and tucks. Reduce fats, particularly saturated fats such as butter and other animal fats, which are high in cholesterol. Pile on the fruits, vegetables, grains and cereals. And don't forget presentation, says Pardus.
Most experts agree on the basics of how to modify recipes for health.
And make up your mind what's important to you. Anytime Whenever possible, replace butter with unsaturated oils such as olive, canola and soy oil. Limit margarine, which contains fats that can raise cholesterol and have been associated with cardiovascular disease risk. Substitute lean cuts of meat for fatty ones. Remove skins, which are fatty.