I love to cook, and the more people in my home who like to eat, the happier I am.  However, I know that some of my bad eating habits began as a child with lots of butter, fats and sugars. Food was always plentiful, but not always as healthy as we thought.  I grew up eating with the guidelines of the three meals a day; meat and vegetables, dairy and lots of cheese and gravies and sauces.

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In January of 2019, the way I cook changed drastically when my husband almost died.  He had two stints placed in his main artery of the heart to keep him alive.  His fatty diet over the years led to a drastic change in how we eat today.

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I began my research on line as to what we needed to alter in order to reduce the risk of heart failure and be healthy.  I admit it was overwhelming:  fat, saturated or unsaturated, cholesterol, sodium, and it went on and on.  So, I decided to start with one item, and that was FATS, specifically Saturated Fat.  I was going to eliminate saturated fats from the diet or at least drop it to 12 grams a day. 

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I thought "easy enough", but it wasn't.  Just learning to properly read  labels and finding flavor substitutes for all fatty ingredients. The task of converting hundreds of recipes and hoping to make them as tasty as the old recipes without whole milk, cheeses, butter and oils wasn't going to be easy.

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Fats taste good.  They give food flavor, so I needed to find the flavors without the fats. 

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It has taken all year and over 296 recipes to really perfect the flavors and ingredients you will find here. Most of the dishes contain less than 5 grams of fat per serving.  When I serve my guests with these delicious meals, no one knows that they are not my original recipes but are altered to remove most of the saturated fat.