In the most recent isse of Cooking Light, editors explain that they are no longer reporting percentage of calories from fat in their recipes’ nutritional analysis. Reason being, that it’s the type of fat, not the amount of fat in a recipe that matters. Of course, that’s something the California Olive Industry has been saying all along.
As a recipe developer with an eye on nutrition, losing that percentage opens up the possibilties when it comes to creating great tasting foods. Expect to indulge in ingredients like olive oil, salmon, avocados and nuts, which can drive up calories from fat to a point that’s easily perceived as unhealthfully high to the untrained eye. Once again, sometimes what we don’t know really can’t hurt us.
Rachel Ray turned extra virgin olive oil into EVOO. Now, the Flat Belly Diet has made MUFA (pronounced MOO-FAH) out of monounsaturated fats. If you haven’t halready heard, according to the Flat Belly Diet, you need to have one MUFA per meal to fit into those skinny jeans waiting in your closet.
I know what you’re thinking… “Where do I buy MUFA’s and how do I prepare them?” Don’t stress. MUFA’s are in avocados, almonds, California Ripe Olives and other natural foods that are easily found in your local grocery store. Toss them into salads or eat them by the handful– just make sure you get them into your diet ASAP.