With the exception of peas and lima beans (which are actually legumes), I HATE GREENS. But I am very much into health and fitness so I try to eat well, and I try, try, try to find ways to include greens in my meals.
Mostly, I had been unsuccessful as about the only thing I could get my self to eat fairly consistently was asparagus stalks with a couple of poached eggs on top. Really though, it's mostly meh, but I eat it.
My search online proved fruitless (or greenless). So I started experimenting and discovered a simple change to one of my favorite protein shakes, which not only included a green, it actually made the shake taste better! I was astonished.
But that's only one success and I'd like a few more options. So for those of you out there who struggle with greens as I do, please share what's worked for you?
My green(ish) shake is pretty simple. Start with about a 1/4 cup of orange juice, an orange, half a frozen banana, vanilla protein, a handful of ice and half of an avocado. The avocado really gives it a nice flavor!
greens refers to leafy greens... blend some spinach and kale into your protein shakes.
greens refers to leafy greens... blend some spinach and kale into your protein shakes.
Thanks for sharing that. The health stuff I've read includes the avocado in this category. My understanding is that the avocado is one of the best 'green type' foods you can include in your daily diet. It's supposed to be considered a healthy/good fat to include in your diet.
But since it's not really a green, that explains why I like it! LOL
Sorry avocado is a fruit and very fattening.
Hey, don't shame me!
J/k, i appreciate the input.
vile weed.
Advocado are extremely healthy. Yes they are relatively high in fat, but it's very heslthy monounsaturated fat. Obviously you need to eat them in moderation or the calories will add to your waistline. But do eat them.
I do the same and add Kale as well. it will turn it greenish color but otherwise tasteless and you can really load it in there.
(With much shittier flavor and texture.)
-pan fry 1/8 lb cubed panchetta
-add sprouts, 1/4 cup pomegrante seeds, 1 tsp chopped rosemary, salt and pepper to taste and sautee
-finish in oven at 350
Couldn't be easier. Couldn't be tastier. Yes, the panchetta's not great for you but everything else sure is.
So there you go.
so peppers are a fruit? must be another exception, no?
Wait! Cucumbers? You sure about that Buf?
Quote:
(hint is if the seed is on the inside it's a fruit, strawberries are the exception). It is a fat, but it's a good fat. A few slices with a salad is fine. People need to eat more good fats.
so peppers are a fruit? must be another exception, no?
Wait! Cucumbers? You sure about that Buf?
tomatoes and peppers are technically fruits. That's the botanical definition. Now in common language, many fruits are considered vegetables.
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-pan fry 1/8 lb cubed panchetta
-add sprouts, 1/4 cup pomegrante seeds, 1 tsp chopped rosemary, salt and pepper to taste and sautee
-finish in oven at 350
Couldn't be easier. Couldn't be tastier. Yes, the panchetta's not great for you but everything else sure is.
That could be a lot easier. Three separate heat-adding steps? Two dishes to clean? I have to wait for water to boil for blanching? Bah.
I fry then steam. Clean the sprouts up and half them lengthwise. Heat up some oil in a pan (or render some fat from cured meat), put the sprouts in, cut side down. Get a nice sear on that side, then toss and add a little minced garlic. Pour in about a third of whatever beer you're drinking, then cover to steam. (Beef stock is an acceptable beer substitute.) When the beer starts drying up, check doneness with a fork. Add more liquid and re-cover if you want them cooked more. Otherwise, finish with salt, pepper, and a little butter.
20 minutes, start to finish, including the knife-work. Only 1 pan to clean.
So there you go.
Roasting is the way to go with sprouts, broccoli, and cauliflower. Greens are good dressed in sauteed garlic and oil
and raw greens juiced is supposed to be the way to maintain the most nutrients (if what I've read is true) as opposed to cooking where you lose some.
I have mostly used kale and spinach, but others are probably good too.
if you're eating greens my preferences is cabbage, kale, broccoli or beans/peas lightly steamed so they're not soggy and maintain some texture.
Advocado are extremely healthy. Yes they are relatively high in fat, but it's very heslthy monounsaturated fat. Obviously you need to eat them in moderation or the calories will add to your waistline. But do eat them.
Thanks Jim.
Indian spinach with cheese (paneer) is always good.
Snow peas are great stir fried with meat.
pasta with sausage and broccali robe is OK, if you don't mind bitter veggies.
I think when you blend greens, you lose the fiber, so it won't fill you up.
Fortunately, I love salad (not with iceberg lettuce, with arugala, or spinach, or fennel), broccoli (sauteed with garlic and Chinese vegetable sauce - close to oyster sauce), string beans (cooked, but cold with olive oil, red wine vinegar, salt and pepper), are some of my favorites. You've got to develop a taste for it. It took my kids some time, but they like their veggies too.
Also, quiche.
Another good recipe: Take one cabbage and cut it into 8-16 wedges, depending on size. Mix some sriracha, oil, and lime/lemon juice (roughly equal proportions). Paint the cabbage on both sides and stick in a hot oven. Exact temp doesnt matter. Time doesnt matter. Flip at some point and re-paint. Pull them out when you want. My wife likes it more softened whereas I like getting some char on. I suspect it would be 2x as good on a grill.