If you are thinking about how useful the food that you put on your plate at home is, then you should learn these tricks from chefs in order to "pump" your diet and make it healthier.

No matter how professionally you cook, whether you are an experienced housewife or a novice cook, you will need life hacks from chefs on how to improve the quality of the dish, spend less effort and money on its preparation, and most importantly - make it more healthy.
 
It's easy to make the sauce yourself
Summer is the time for harvesting, and even if you do not grow tomatoes in the garden, now you can buy inexpensive vegetables inexpensively and rejoice in your foresight in winter. It is enough to punch the tomatoes with a blender, add sugar, salt and spices and close them in jars. In winter, this base is useful for dressing soups, adding to pasta, making sauce.

 
But if you are an opponent of blanks, then chefs recommend refusing to buy ketchup stuffed with sugar and starch, and make tomato sauce at home. It can even be frozen in batches to use for a long time.

 
"There's nothing complicated about it," says celebrity chef Oren Zroya. - Take a jar of any tomatoes in their own juice, blend, add a little garlic, fresh or dried basil and a little olive oil. This sauce for meatballs or pasta will be better than any purchased.

Add protein to the plate
Have the habit of buying a jar of beans, if it meets in a store for a promotion, keep it at home on hand. Thanks to it, you can make a dish for dinner quickly and, most importantly, useful.

 
- By adding beans to any suitable dish (for example, rice or sauce), you increase the amount of healthy protein in the diet, says the chef.

 
Doctors have repeatedly reminded that the stomach needs nutritious food - that is, proteins, fats and carbohydrates in one set. Proteins are especially important - without their sufficient amount of protein, muscles will not work, immunity will decrease, and it will not be possible to lose weight. Protein deficiency will affect the functioning of the whole body.
 
Try to change your favorite recipes
We often get used to cooking food from certain ingredients - strictly according to our grandmother's recipe or even our own, but learned by heart and more than once highly appreciated by relatives and friends.

 
But try to make changes to it - for the sake of benefit and health.

"Just replace one element to give the dish a new flavor and make it less harmful," advises chef Marcus Mooney from Seattle. "You can get an even more amazing result.

 
For example, use ground turkey instead of fatty pork, replace the flour in the cookies with whole grain, bake pancakes not from white flour, but dilute it with oatmeal. And in the usual pasta in the navy, add frozen vegetables.

Don't ignore spices
In the cabinets of experienced housewives you can find a variety of spices, but often they gather dust idle for years. Try adding healthy turmeric, chili peppers, dried herbs and fresh herbs wherever appropriate - this will make the dish even more useful.

 
"The variety of spices is essential," says Chef Colleen Leaver. - Just a pinch of new spices will give the dish new shades of taste and even an element of surprise. And you can store herbs and spices for a very long time.
 
Harmful can be beneficial
There are persistent myths that it is absolutely impossible to eat - for example, popcorn. This snack is considered very harmful, but in fact, homemade popcorn is quite a healthy and quick to prepare dish.

A serving of puffed corn contains about 4 grams of dietary fiber, a fiber that lowers cholesterol.

 
Buy corn kernels and store them at home - literally 200 grams will last for a very long time. But as soon as you want to have a snack and please your loved ones, take out a box and pour literally a small handful of grains onto a heated pan greased with oil. Close the lid and shake. After 5 minutes, you will have a whole plate of popcorn ready.

 
- While the popcorn is still hot, place it in a large bowl large enough to stir and add a little olive oil, a little salt, and any spices from pepper and thyme to coriander. Every time you get a new delicious result, advises chef Lisa Dahl.
 
First to arrive, first to leave
Chefs managed in the kitchens of large restaurants always use the FIFO method - "first in, first and out" (First In, First Out).

 
- Always use the products you bought before first so that they don't spoil. This applies to both perishable goods and meat that you freeze for future use, says chef Michael Ollier.