COOKING YOUR WAY TO BETTER HEALTH
We all know that when one is trying to eat better, the food one eats matters. So does how it the food is prepared. The look of the dish and the taste varies dramatically depending how it is cooked, or perhaps not cooked, but eaten raw as part of a salad.
Preparing foods is an individual matter of personal taste. There are many ways to prepare foods. Often we think we do not like a food based on how we have had it prepared in the past. There is a good chance that we would like the same food if it were prepared differently. Often we simply do not know the best way to prepare food. Perhaps one has little cooking experience and an is not confident in their cooking skills. Sometimes frying foods is the only thing we know. Be brave and try new ways of cooking old favorites as well as new foods.
TIME TO JUMP OUT OF THE FRYING PAN
When it comes to preparing foods in different ways, there tasty options that work for meats as well as vegetables:
ROAST
Put meat or chicken on a rack in a roasting pan. The fat will drip away. For basting, use the meat drippings, or liquids such as vegetable broth or balsamic vinegar. Roasting vegetables adds a sweet flavor, such as onions, carrots, zucchini, cabbage, parsnips or beets.When roasting
POACH
For tender and tasty meat, place chicken or fish in water or a low-simmering, low sodium vegetable.
STEAM
Help veggies retain their flavor by steaming them in a covered basket over simmering water. Steam just long enough to wilt the vegetables but not to so they get soggy. Thinly sliced meats can also be steamed. Steaming meats with vegetables creates a nice blending of flavors. Meats generally take longer to steam than vegetables. Start the meat first and add the vegetables later. After steaming, the water can be used as a broth.
BAKE
Bring out the delicious flavors of chicken, fish and veggies. Bake food in a covered dish with a little bit of liquid such as low¬sodium broth. You can bake whole vegetables like potatoes and winter squash uncovered.
SAUTÈ
Preheat oil in the pan. Use enough oil so that meats or vegetables don’t stick to the pan. There is no need to have foods swimming in oils. Any oil that tolerate high heat work well such as coconut oil, red palm oil, or ghee (clarified butter). For low heat sautèing try walnut oil. Varying the oil varies the flavor making a delicious variety.
METABOLIC BALANCE OFFERS DELICIOUS RESULTS
Metabolic balance® has individualized programs for weight management & optimal health. Each participant receives an food list that is unique to their needs. I help participants feel confident identifying the different foods on their list and helping them explore simple preparation ideas that bring delicious results. So you will be confident that you are at a healthy weight, preparing and eating the foods that are right for you, and know you are the healthy. If you are interested in finding out more about metabolic balance,® contact Myra. You can also visit MetabolicBalanceCalifornia.com. Sign up for monthly news & tips.
With metabolic balance® it is more about how good you feel than anything else. Metabolic balance® has individualized programs for weight loss, weight gain, weight maintenance & get healthy, and a special program for athletes.
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Copyright © 2012 – , Myra Nissen.
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This article was brought to you by Myra Nissen, CCH, RSHom(NA), Board Certified Classical Homeopath. Myra teaches women how to recognize their body’s unique needs and cues and uses Homeopathy to help empower women to take control of their bodies, health and well-being. Find out more, visit her blog www.myranissen.com/blog.