“HOW DO YOU PREPARE VEGETABLES?”
This is my most asked question as far as food preparation goes. Seriously… my generation grew up with canned food, fried food, anything but fresh food. So here’s the lowdown on vegetables, HOW TO and HOW NOT TO eat them:
- Buy fresh vegetables, twice a week, or more depending on your family size.
- Factor one cup, at least, per person.
- For grilling – slice all the vegetables, any combinations, throw in a bowl, spray with olive oil, salt lightly, turn and grill over medium heat.
- For roasting – same as above only skip the bowl and throw the vegetables on a 1″ rim cookie sheet, spray with coconut oil or olive oil and roast at 400-425 degrees in a preheated oven. Check them at 20 minutes and adjust the time according to your preference.
- For pan searing – same as in #3, only throw in a skillet to which a scant amount of coconut oil has been pre heated over medium heat. Continue heating until you reach your desired tenderness.
- Microwave them! Throw washed vegetables in a bowl, nuke for one minute.
HOW NOT TO
- Do not cook them until they’re pulverized.
- Don’t add cheese or sauce. Vegetables have a wonderful taste. Enjoy them!
- Here’s an interesting point: most vegetables can be eaten raw, so it’s up to you how long you want to cook them…less is better, a little is great.
- Mix the colors to make dinner pretty.
- I add a light amount of pink Himalayan salt to taste.
- I throw in my pre-cooked chicken or fish towards the end of the cooking time and serve it all together.
- For those of my family not counting calories, I have quinoa or a baked potato ready for them,
DINNER IS SERVED
How easy is that? Dinner the way it should be….fast, healthy and delicious!
Get Fit! Stay fit!