In addition to being mindful about foods you put in your body, its also important how you prepare these foods before doing so. I am a big proponent of baking with parchment paper vs. aluminum foil. While aluminum is not classified as a carcinogen by the US Department of Health, studies have shown it possesses nerotoxic properties.
Theres a couple of ways you can use parchment paper.
A fun and new way of preparing your chicken or fish: Create a parchment paper ‘envelope’. The pocket works as a steam oven and quickly cooks the ingredients while maintaining flavors and prevents from drying your meats and fishes out. Tear a large piece of unbleached parchment paper and place ingredients in the center of the paper. Fold diagonally, roll and tuck ends underneath. Brush the top of the paper with olive oil to prevent the paper from cracking in the oven.
You can also simply line your baking sheets with parchment paper for roasting vegetables or baking cookies. The paper has non-toxic non-stick properties, so greasing the tray is unnecessary, cutting down on additional fats.
Tonight, baked my wild salmon in parchment paper and roasted my organic red potatoes in garlic, coconut oil, salt and pepper atop the paper as well.