Myth: Fat Makes You Fat

One thing we've certainly learned about nutrition after participating in 8 Weeks to Wellness, Paleo, and general research, FAT DOES NOT MAKE YOU FAT. Fat is not the enemy, and it can even make you HEALTHIER!

Now, we are not talking about the fat they use to cook food with at fast food restaurants, but good quality fats found in foods like avocados, olive oil, eggs, nuts, and coconut oil. Not all fats are created equal. Eating good fats in place of saturated fat lowers the “bad” LDL cholesterol, and it improves the ratio of total cholesterol to “good” HDL cholesterol, lowering the risk of heart disease. Eating good fats in place of saturated fat can also help prevent insulin resistance, a precursor to diabetes.

How do we use the good types of fat in our house? We cook with olive oil, coconut oil, and eat plenty of avocados. We don't buy anything that says Trans Fat, Fully or Partially Hydrogenated Oils of any kind, and try to make sure that we eat lots of good fruits, vegetables, and meats of high quality. 

Here a few pictures from tonight's dinner:

1) Our youngest is the best eater of us all. No dairy for him, just lots of organic vegetables, fruits, and meats. And we do throw in some whole grains for balance. Tonight's "appetizer" plate consisted of blueberries, strawberries, avocados, and kiwi. 

2) Roasted Green Beans and Brocolli--I love roasting veggies. I cut up what ever vegetable we have on hand (green beans, sweet potatoes, brocolli, etc.), mix with olive oil, sprinkle with sea salt, and roast in 425 degree oven for about 12 minutes. Yum!

 3) Kale Chips--Cut the stem out of large leaves of kale, coat with olive oil, sprinkle with sea salt, and bake in 400 degree oven for about 6 minutes. The key with Kale is to not let it get brown in the oven, but take it out when it is crispy and not chewy. We have family fights over Kale chips. (I have a secret batch hidden so I can snack while watching Hawaii 5-0 tonight! Ssshhh!)

4) Chicken with Sun-Dried Tomatoes (in you guessed it, olive oil). Simple recipe: Take 2lbs of chicken and place in 9 x 13 baking dish. Dump on a jar of sun-ripened tomatoes in olive oil (produce section of grocery store) and bake for 30 minutes or until chicken is done. I cook with foil on top of for the first 20 minutes, and then finish baking until chicken is done. 

Tonight's dinner had more olive oil than usual...I was trying to cook ahead for the week a bit. I love that my family is eating healthy, and tasty, meals!