If you’re like me, you can’t wait for the cold weather to end. I am looking forward to warmer days, getting outside, and spring greening with the abundance of fruits and veggies coming to market. That being said, there is a lot of misinformation out there about what we buy and what we may or may not want to try, so I am here to clear up the clutter.
First question came from Margie:
How do you eat more of something you don’t like?
Excellent question Margie.
So first of all, we may not like a food because of the taste. I am all about disguise and embellish.
I love beets, but I know a lot of people don’t. Raw shredded beets mixed with peach, mango, pineapple, or grapefruit and some greens with a citrus vinaigrette puts the delish in the dish. We can add that food to something we like, such as chopped broccoli added to a spaghetti sauce, or we could mask a bitter taste with something sweet, such as Brussel sprouts drizzled with a little honey, or fig jam.
What about texture?
A lot of people may not care for the texture of canned beans, BUT, when they are pureed in a hummus, or pureed and added to sauce, problem solved.
If you’re not a mushroom fan, you can chop them finely, sauté in a little oil and add them to ground meat to enhance the flavor, provide a meaty texture and add some nutritional value. So get creative with flavors, sweet, salty, sour, bitter, and savory. Consider a different form of the food- grilled instead of baked, and pair a favorite food with one you are not as fond of to broaden your menu.
Am I anti-canned vegetables?
Jill wants to know if I am anti-canned vegetables. Jill, I am a #canfan. If you came to my house and took a look in my kitchen, you would find cans of tomatoes, beans, and corn. Our little ones love canned green beans and peas, and what could be easier than opening up a can of mixed veggies? Great taste, in haste, and absolutely no waste.
There are lots of myths surrounding canned veggies. So here are the facts:
- They are nutritionally equivalent to fresh
- They are picked at the peak of freshness to ensure the best quality and flavor and highest nutritional value
- They have the same amount of fiber
- Many manufacturers have lowered the sodium in canned veggies
- They have a long shelf life
- They are economical
- They are shelf-stable
- They are ready to use, so less prep time
- There is no waste
So how about experimenting with something new along with the tried and true? Mix and match is also a great option.
I love a good canned tomato, mozzarella, basil and strawberry or watermelon salad. Reach across the aisles with foods that fit your budget, your taste profile and your preference.