I can help you cook and eat delicious foods without the "bad" fats. I am particularly experienced in vegetarian cooking, especially tofu, but I am also experienced with fish and chicken (not as much with red meat). I particularly enjoy the heavily spiced foods of Asia. I feel you can avoid frying in a pool of oil and leave out those extra hunks of butter, and still enjoy wonderful food.
I've been cooking low-fat ever since I started cooking, about 30 years ago. Long-time subscriber to Cooking Light Magazine, which I highly recommend.
B.A. Sociology; M.A. International and Intercultural Communication. Technical writer, indexer, and adjunct professor of English Composition
|swan||05/16/16||10||10||10||Thank you for your input.|
|Jona||04/18/16||9||10||10||Thank you, Ellen Sue. For the record .....|
|Brooke||06/13/15||10||10||10||Thank you for answering my question! I .....|
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