As a health influencer and self taught chef I’m always researching recipes and how I can make them healthier. This past Thanksgiving I made a healthy feast for my family and relatives. I wanted to make sure I had plenty of healthy options without compromising taste and traditions. With the help of Anolon I was able to get more creative in my kitchen and can’t wait to share all the recipes I’ve been working on for the upcoming holidays.
I started my cooking extravaganza this past Thanksgiving. I admit it was more of a Asian Thanksgiving since I’m Vietnamese so I made a few twist on the classics. We all opted not to do Turkey this year and decided to bake Cornish Hens instead rubbed in olive oil and five spice seasoning. It helps with portion control because everyone gets about half and less arguments over who gets the drumsticks.
Instead of the classic green beans in cream of mushroom sauce, I decided to stirfry thin asparagus with shitake mushrooms in garlic and low sodium soy sauce. I was able the amount of oil I usually use in half because I cooked my veggies in my non-stick Anolon skillet. I only needed 1/2 tablespoon of sesame oil and actually just used 1/3 cup of water. The asparagus was cooked, crisp and still maintained it’s dark green color. In the smaller 8 inch skillet I simmered cranberries, water, coconut sugar and added a little gelatin mix instead of butter to thicken the sauce. The non-stick skillet didn’t require butter or oil which I love. There is always a healthy option for the foods you love, you just have to be creative in the kitchen to find it.
What I think is great about the Anolon Advanced Umber Collection is that it’s non-stick cook wear without PFOA, lead and cadmium. Give your holidays a healthier twist with this superior and durable non-stick cookwear.
This is a sponsored conversation written by me on behalf of Anolon. The opinions and text are all mine.
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