I can help you cook and eat delicious foods without the "bad" fats. I am particularly experienced in vegetarian cooking, especially tofu, but I am also experienced with fish and chicken (not as much with red meat). I particularly enjoy the heavily spiced foods of Asia. I feel you can avoid frying in a pool of oil and leave out those extra hunks of butter, and still enjoy wonderful food.
I've been cooking low-fat ever since I started cooking, about 30 years ago. Long-time subscriber to Cooking Light Magazine, which I highly recommend.
B.A. Sociology; M.A. International and Intercultural Communication. Technical writer, indexer, and adjunct professor of English Composition