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Thursday, February 10th, 2011

Healthy Eating Ideas

Thursday, February 10th, 2011

I hate salads.

Here’s a question from one of my fabulous readers.

“So I need some guidance.

I hate salads.  Hate them.  I hate the dressing, hate the lettuce…I feel like a cow mowing down grass, then I’m starving 20 minutes later.  I also don’t like meat a whole lot…chicken and turkey I can handle, and maybe some salmon or other fish here and there.  Suggestions on what to eat?  I’m trying to be healthier and cook more, so I figured you’re a good place to start.  Any good recipes?”

GREAT QUESTION! I know that salads can be a little boring. But there are easy ways to spice them up and make them delicious!  I’ve got some great salad recipes coming later this week.

What if you don’t want a salad?  Well, there are plenty of ways to get your veggies in that do not include lettuce and/or salad dressing!  One of my favorite recipes is steamed broccoli and/or cauliflower topped with a good-quality marinara sauce and some goat cheese.  It’s so simple but really delicious!! Believe me, people are shocked when they taste how good and filling this is!

With this extremely cold weather I am also looooooving soups and stews.  Here’s another stew that I made this week, I call it ‘Everything but the Kitchen Sink Stew’ because I literally just used whatever veggies I had on hand.  It turned out to be really delicious!  Even the boyfriend approved, and he’s a pizza & beer kinda guy; although I’ve got to give him credit, he’s getting much better!!

Everything but the Kitchen Sink Stew

I used :

  • 1 red onion
  • 1/2 bunch celery
  • 5 carrot stalks
  • 2 leeks
  • 3 yukon gold potatoes
  • 5-6 small red potatoes
  • 1 pint of grape tomatoes
  • 1 jar of high quality marinara sauce
  • sea sat

Feel free to use whatever you have on hand, this is after all Everything but the Kitchen Sink Stew – that means you’ve got free reign to make up your own rules!

First I made a simple veggie stock.  I used 1 red onion, 5 large carrots, 2 leeks and 1/2 bunch of celery roughly chopped in about 2 qts water and salted with sea salt.

Boil on med-high heat for about 15mins or until veggies are soft.

Next add chopped red and yukon gold potatoes.  Add to the broth.

Boil over med-high heat for another 15 mins. The potatoes should be getting soft at this point, if not continue cooking until soft.

Finally, add your marinara, whole grape tomatoes and more salt if needed. Turn heat down to med-low and cook until tomatoes are soft, about 10 mins.

When the soup is done all of the veggies should be very soft.  Use a wooden spoon to stir and mash everything together.  The veggies will be falling apart and will mix together making a thick, hearty stew.

Now sit back, relax, and enjoy!!

You mentioned being very hungry after eating your salads.  One thing people forget is that veggies are much less dense than meat and starchy carbs.  This means that you can eat MUCH bigger portions.  You should see my portions, they are huge!! We’re dealing with fewer calories and more fiber so your body is going to be able to process greater amounts with ease compared to denser foods like meat and starch.  If you want, you can add chicken, or top with goat cheese or sliced avocado – that will definitely help fill you up. Just remember bigger portions are okay! And if you’re hungry later, eat more!  It may take some time for your body to adjust to the lightness of veggie meals but it will adjust and you’ll find a happy medium 🙂

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