The Bikini Chef Susan Irby shares healthy food substitutions useful for everyday cooking.
Chef Susan Irby:
For any kind of grilling out, summer’s coming or even if it’s not summer, anytime you are grilling or having a hamburger or any kind of burger, substitute the bread for a meaty portabella mushroom. They are very filling. They are very low in fat and calories. They are high in fibers and they actually have other nutrients in them too, but the point is, the main point to the substitution is that you get away from the carbs and the fat of the bread. They don’t lay in your stomach like led and they are delicious.
So use that as your bread and this book, “Substitute Yourself Skinny” can help you. I have over 175 recipes in there. They are all delicious - I promise you. Eating healthy can taste good. Just because foods are lean and made with non-fat ingredients doesn’t mean that they are not going to taste good.
You have to try them and don’t be afraid to experiment. You just have to open up your way of thinking beyond what non-fat foods and reduced fat foods used to be like. They used to, when they first were being made they did have a funny texture and they did kind of taste like cardboard, but they have come a long way and there are different brands also. You can try the different brands and see which different brand you like the best, but it’s not just about using the non-fat ingredients; it’s like substituting things like the portabella mushrooms.
I have empanadas, traditional empanadas. It’s a pastry and then it’s fried. Me, I use wonton wrappers, low in fat, low in calories, you bake them; they come out of the oven. In my opinion they taste better than the fried pastry empanadas because they are not loaded with fat and calories, and when you don’t have your food surrounded with all that fat you can really taste the flavors.
You can get a much better sense of the flavors of all the foods and also, one thing I do in my book and in my recipes, all my recipes, is I strive to please your taste buds and your whole palate so I get the crunch, I get the creamy, I get the spice, I get the sweet so you get all of those flavors and textures going on in your mouth and you don’t miss out on anything.
About Chef Susan Irby:
With her mother’s teachings in her heart, Susan’s passion for cooking took hold. Soon, Susan began working in premiere International restaurants under Master Chefs in Florence, Italy and France. Returning to the United States, Chef Susan began teaching cooking classes for gourmet markets and culinary schools such as Gelson’s, Whole Foods, Chef’s Inc, and Sur La Table as well as preparing dishes for the Women Chefs & Restaurateurs Organization, Young President’s Organization, World President’s Organization, Bloomingdales, Los Angeles Unified School District Nutrition in the Schools program, and Saddleback Valley College, among others.