I was driving to Whole Foods on a kale & spinach run, ravenously daydreaming about the dinner I would make with my bounty of vegetables. It suddenly occurred to me that many people would find my level of excitement about kale & spinach weird. Nutty. Over the top.
That led me to ponder, “WHY do I love vegetables so much? I haven’t always loved kale. Why now?” Among the many reasons that I love eating vegetables, one of the biggest is that I’ve learned how to flavor them in a way that is pleasing to my palette.
After much consideration, here are some of my favorite veggie flavoring tips!
Why This Matters
If you were to make ONE change in your nutritional habits, eating vegetables at most meals is the BEST one for fast fat loss results. Heed this advice! I am such a strong believer in this statement, that I will personally guarantee you results.
Eating vegetables will provide your body with vital nutrients, minerals, fiber to keep you full, stabilize blood sugar, and can really get the ball rolling on changing the rest of your nutritional habits.
The more vegetables you eat, the less room you’ll have for other not-so-healthy-things. And obviously, it builds your “healthy eating muscles”. Eating lean is a sort of muscle that has to be developed, and flexed on a regular basis. Every time you put some vegetables on your plate and actually eat them, your brain and body get the idea that this habit is sticking. Eventually, it just becomes second nature!
Treat them like meat
Whether you’re a vegan, vegetarian, or omnivore, create at least a few dinners a week that make vegetables the star of the show. All too often, vegetables are the afterthought to the steak or pasta part of dinners. Flip flop this by starting with the vegetables and going from there!
In fact, it’s a great habit to just have a massive vegetable dinner a few times a week.
You all know I’m not a vegan or a vegetarian, but I do not feel it’s necessary to eat meat at every meal. Don’t get me wrong. Protein is important, but so are veggies! Plus certain vegetables are great sources of protein anyway. Eating a great big vegetable entree is not only healthy for you, it’s also surprisingly delicious and satisfying. I do a “meat-free” dinner about one-three times a week.
A perfect combo of vegetables for your “no-meat dinner”
- 2 portobello caps
- 1 large peeled eggplant
- fresh thyme
- fresh oregano
- himalayan sea salt
- 3 garlic cloves
- olive oil (to preference)
- liquid smoke
- Slice mushrooms and eggplant into thick slices, set aside
- mince together thyme, oregano, and garlic cloves
- place minced thyme, oregano, and garlic mixture into a small bowl
- add olive oil into the thyme and oregano mixture until moist
- massage mixture onto mushrooms and eggplant
- sprinkle with liquid smoke
- Lightly coat a grill pan with olive oil and heat the pan
- cook slices on a grill pan at a medium heat for 1-2 minutes each side
- Plate and add himalayan salt while still hot to taste
Fresh Herbs & Garlic
The power of fresh herbs and garlic can not be overstated. I’m talking fresh oregano, thyme, basil, mint, rosemary, sage, dill, you name it!
There’s nothing a mix of fresh oregano, thyme, and crushed garlic can’t jazz up. If I was forced to choose one herb to use for the rest of my life, it would probably be thyme (and then I’d sneak a little garlic and sea salt on the side).
Mrs. Dash Fiesta Lime
Can I be honest with you? Mrs. Dash Fiesta Lime is the only Mrs. Dash seasoning that I like. Oddly enough, it is one of my favorite seasoning blends of all time.
Toss MDFL on anything for a deliciously latin flavor!
In today’s video, I used it on top of the tricolor bell pepper salad!
Bell Pepper Salad:
- Red, orange, and yellow bell peppers sliced
- a few slices of red onion
- Plum tomato, diced
- Mrs. Dash Fiesta lime
- 1 lime
- sea salt
- Combine all ingredients, lightly toss, and top with fresh squeezed lime juice.
Nutritional yeast is high in b vitamins and is also a great source of protein. Not to mention it tastes delicious!
One hilarious viewer mentioned to me that nutritional yeast is like “crack for vegans”. I myself am not a vegan, but I can completely see how a gal could get hooked on this awesomeness.
As you saw in the video, I sprinkle nutritional yeast on my stir fry. I also like it on my salads and in my kale chips!
- 1 Tbsp Cindy’s Kitchen double garlic ginger and lime (or asian dressing of choice)
- 1/4 cup daiya pepperjack cheese
- carrots, sliced
- 1 tsp olive oil
- sauté spinach and kale in olive oil on a low medium heat
- once spinach and kale are slightly wilted, add dressing and stir well,
- Add daiya cheese and carrots last
- serve and enjoy
Some people assume that vegetables and fruit are mutually exclusive. I absolutely disagree! Consider pairing:
- cucumber with watermelon
- grapes with celery
- strawberries with spinach (so very good)
- pomegranates on a spring mix salad
- Apples with kale
The possibilities are endless really!
If you usually have a strong aversion to bitter flavors (such as kale), if you combine it with something sweet, it can offset the flavors that you don’t like and help make vegetables more pleasing for you.
- Trader Joe’s Orange Muscat Champagne Vinegar
- Whole Food’s Fig Balsamic, and also Tangerine dressings
- Liquid Smoke
- Sesame oil
As always, comments are encouraged in the facebook box below! Let me know how YOU flavor your veggies 🙂
For more recipes and fat loss tips, check out my fat loss program.