Monday, January 18, 2016

Learning to Make Greens More Delicious

I hear you read that topic and go "Yea, right"! Can greens actually be delicious without bathing them in blue cheese? Recently, I have been exploring a lot more with vegetables, and I have come to the conclusion that you can make greens delicious. 

Firstly, our taste buds are affected by what we eat. This is why people that grow up on spicy foods are more tolerant of them. If you consistently eat sugary foods, that is always what your taste buds will be attracted to. Eating more greens trains your taste buds to appreciate them more.

Secondly, some greens are more flavorful than others. However, each one has something that brings out certain flavors. For example, kale goes very well with garlic when cooked just lightly, cabbage seems to go well with more spicy flavors like jerk or chili. Don't be afraid to add some flavor.

Now, it is important to also choose the flavors wisely. As I said earlier in the post, bathing everything in blue cheese will probably negate your efforts. But choosing something as simple as chili peppers or onions adds flavor without adding a whole lot of calories.

Last night, I made some tuna with red cabbage and kale, chili, garlic, and lots of onions. I added the kale last and only cooked it very lightly. It was delicious! I will share the recipe below. It was pretty easy.

Thirdly, choose colorful greens for more flavor. Green beans, green peppers, carrots, etc are more flavorful than lettuce. Depending on what you like, choose greens that will attract your eyes before your taste buds.

(I won't put quantities here as I did not measure while I cooked this)

Ingredients: Wild-caught yellow-fin tuna steak, kale, garlic, onion, ground chili, red cabbage, cilantro, olive oil

Directions: Chop the onion and garlic. Bring the wok (or other pan) to heat with a teaspoon of olive oil. Once the oil is hot, throw in the chopped onion and garlic. Saute for a couple of minutes and add the chili and cilantro. Put in the tuna steak and pan-fry for 5 minutes on each side. Add in the red cabbage until it is soft enough for your palate, and then add in the kale. You only want the kale to lose a little bit of its crunch so just stir it around for about 1 minute. Serve! Easy!

How do you eat your greens?

Cheers Eights & Weights!

1 comment:

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