Over the next 3 or 4 days I want to share some healthy meal ideas as well as healthy desserts.
I really want to communicate with you that eating non-processed, healthy food you make at home is delicious, and easy.
No more diet deprivation.
I just learned this cool trick from Mike Geary and his fantastic program called
Fat Burning Kitchen <— Click through to see for yourself
I learned to incorporate tons of nutrition in to meals totally beyond the typical “steamed” vegetable routine most dieters envision.
Isn’t this what you think when you want to lose weight and eat more veggies?
Frankly, I cannot tolerate steamed veggies. What about you?
I need to get creative to eat most of the really healthy veggies – the ones I’m about to show you right now.
The really great news is this strategy can also help you get leaner because higher nutrient density
in your meals means lower appetite and controlled
food cravings for you later. <—
As you’ve probably heard a dozen times before, specific greens such as kale, mustard greens, bok choy, swiss chard, etc are the absolute most nutrient dense vegetables on earth.
However, even though I’ve always known what superstars these are in the nutrition world, I never really thought of ways to use them in cooking meals.
Sure, I always get plenty of veggies like peppers and tomatoes along with lettuce and spinach in salads, but the greens like kale, bok choy, mustard greens, and swiss chard are way more nutrient-dense than lettuce and spinach.
So I finally figured out how to sneak these into my meals (and this works even if you don’t like the taste of those greens separately)…
(I do not either)!
What to do:
Take a good amount of bok choy, kale, mustard greens, and/or swiss chard (chose 1 or mix and match) and throw the veggies whole (not chopped up) into my tomato sauce or into my large batch of soup broth.
I’ll also throw some large chunks of onion and maybe a zucchini into the simmering pot.
Then, after they’ve simmered for a while and have softened up, I’ll take out the whole portions of the greens and the onion/zucchini and throw everything into a big blender.
Then I blend the greens until smooth and then pour the mixture back into the simmering tomato sauce or soup.
Of course, my tomato sauce meals usually contains some healthy protein like organic chicken or
grass-fed bison sausage <— best online source click through to see
That’s just one of my personal favorites for an actual healthy meat. It’s so flavorful and no worries about fillers, preservatives, nitrites, etc.
Look, there are probably many other ways you can use this amazing technique to get more veggies in.
So far I’ve used it for soups and italian tomato sauces and it works great.
Look, truth is I’m not a huge fan of the taste of these types of greens separately (kale, bok choy, mustard greens, etc)… however, pureed and blended into the sauce or soup actually makes a pretty delicious mixture and also adds TONS of nutrient density to your meals to satisfy your appetite and help you get leaner.
Another benefit is that since the greens are pureed in the blender after being softened, you actually absorb more vitamins and minerals, as the pureed greens are easier for your body to fully digest compared to just chewing them normally.
And this idea is a home run if you have kids… as this is truly a way for you to “sneak” more greens into your kids meals without them even knowing you added them to the soup or sauce (as long as you did a good job with seasonings and recipe).
In order to eat well and healthy to lose weight we all need all the help we can get, right?
So I hope you will visit Mike Geary’s Fat Burning Kitchen below and see if this would be a good help for your lean-body goals.
Now, please share this with all of your facebook friends, they will love you for it.
What about you?
What tricks do you use to eat more healthy veggies?
Can you get your kids to eat them?